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WEEK 45 | 11/22-11/24
Adjustments & additions deadline is Saturdays at 11PM.

Asian pears from Oriana's Orchard
Bosc pears from Ellis Family Farm
Cameo & gala apples from Klug

Cranberries from DeGrandchamp Farms via Ellis Family Farm
Jonathan & Jonagold apples from Seedling


Arugula from Lovefood
Collard greens from Driftless
Curly kale from Driftless
Magenta lettuce heads from our farm
Spinach from our farm

Blue potatoes from Driftless Organics
Carrots from our farm
Chioggia beets from Driftless Organics
French breakfast radishes (w/ tops) from Lovefood
Gold potatoes from Angelic Organics
Green & red cabbage from Angelic Organics

Green sweet peppers from our farm & Angelic Organics
Kohlrabi from Angelic Organics
Purple top turnips from Lovegood
Red beets from farmer Levi via Fifth Season
Red daikon from Lovefood

Red, white & yellow onions from Springdale
Red, purple & fingerling potatoes from Springdale
Shallots from farmer Levi via Fifth Season
Sweet potatoes from farmer Levi via Fifth Season

Acorn squash from Springdale
Butternut squash from Angelic Organics
Red kuri & sweet dumpling squash from Backridge Farm via Fifth Season
Spaghetti squash from Breezy Ridge via Fifth Season
Pie pumpkins from Smits

Flat parsley, sage, rosemary from Smits (bunched)
Thyme from Lovefood (bunched)


Peach jalapeño mustard from Bushel & Peck's
The Barrel hot sauce from Co-op Sauce
Plain chévre from Door County Creamery
Sliced ham from Avrom Farm
Veggie Chili from Bushel & Peck's
Ready-to-roll savory dough from Rustic Tart
Beeswax wrap from Chicago Honey Co-op
Ground lamb from Nordik Meats
Strawberry jam from Bushel & Peck's

Mushroom sage tagliatelle from Dalla Terra

Can't get enough? The above products are available in our storefront.

Aronia berries (frozen) from Bellbrook
Bacon from Jake's

Blueberries (frozen) from Joe's
Cheese curds from Farmer John (plain, dill, garlic, jalapeno)

Coffee from Gaslight
Crimini mushrooms from River Valley Ranch
Eggs from Finn's

Ground beef (organic, whole-cow, grass-fed) from McCluksey Bros
Rolled oats & popcorn from Brian Severson
Salsa (garden tomato, tomatillo, chipotle, fire-roasted, & habanero) from our farm - the end of our salsa! We're not cooking anymore!
Sour cream & yogurt (plain, blueberry, vanilla, strawberry) from Deerland
Sourdough from pHlour

Tamales (frozen; portabella & southwest) from River Valley Ranch
Tortillas (spelt, white, & wheat) from Gitto Farms
Whole chickens from Avrom Farm

(Frozen strawberries and tart cherry inventory is all in the store this week, there's just not enough in stock to keep them in both places :)

quiet days
The holiday approaches, and we are here to remind you that your order deadline has not changed, but you will indeed receive your box early this week - either Monday 11/22, Tuesday 11/23, or Wednesday 11/24. You may view your updated delivery date in your member dashboard. Not sure how to do that? Here's a quick visual.

We've got much of the same this week, as promised, plus a little bit of lettuce that survived the frost, some festive herbs, and a couple bunches of French breakfast radishes from Lovefood (you'll want to save those for yourself). Figured a bit of regularity would help everyone with their planning. It's a whole new kind of holiday on our end, as we've never been able to offer y'all so many options before, and we're really having a blast seeing the gorgeous, nutritious boxes you're making for yourself and your loved ones.

Speaking of loved ones, we have a feeling you don't have the same love for the rodents on your block as you do the humans that eat at your table. So we're here to remind you that rodents of all kinds, especially squirrels, will gladly eat the contents of your box, because it's full of gorgeous, nutritious food, and not that difficult for them to get into a cardboard box. That's a huge reason why we encourage you to leave out a cooler for your delivery driver. We will gently place the contents of your box into the cooler, and take the box home with us. It's the easiest way for all of us to be super low waste about this whole delivery thing, too.

Here's to you,
Tomato Mtn




We're back with more ideas to fill the cornucopia of your November 25th table, and we also felt it pertinent to note an important part of Thanksgiving's past. 

In 1621, the first "thanksgiving" was a meal between English settlers and the Wampanoag peoples, without whom the settlers would not have survived. For the Wampanoag, this generous alliance was one made with diplomacy in pursuit of peace, but English cooperation was temporary and ultimately resulted in the violence, encroachment, and disenfranchisement that has violated Indigenous peoples for centuries.

By filling your table with sustainably sourced, locally-farmed foods, you are setting a healing tradition for this holiday. We are so grateful for you and for the hard work of our farmers, and we are proud to be a part of your bountiful celebration. 

Editor's note: For more in-depth details about Thanksgiving from the Native American perspective, click here


Some suggestions for things to eat before

+ Kohlrabi and broccoli are practically siblings, so swap some kohlrabi into this shaved caesar
+ You gotta have some greens, why not make them collard greens? Specifically, these collard greens
+ Start scrubbing those potatoes, it's time to make some pull-apart rolls. Because bread is life
Are you as excited as we are by all the squash in your box right now? Share that excitement in a love letter for the mouth: the dumpling.

For the filling:
3 cups squash, roasted and mashed
(we used an even split of butternut/red kuri/sweet dumpling)
2 garlic cloves, minced
1 inch ginger, peeled and grated
4 scallions, sliced thin
2 tbsp sesame oil
1 tbsp chive blossom vinegar
1 tbsp rice vinegar
1 tbsp granulated sugar
1 tbsp chili crisp
big pinch of salt

For the dough:
1 3/4 cups AP flour
1/4 cup buckwheat flour
1 tbsp sunflower oil
1 tsp salt
~150ml hot water

To make your dough, combine flour and salt in a bowl, then add sunflower oil and 1/2 cup of your hot water, stirring together at first with a wooden spoon and then mixing with your hands. Add additional water, a tablespoon at a time, until dough comes together. Knead your dump dough for a few minutes, then wrap and let sit for 30 minutes. 

In a hot pan, fry up scallions, garlic, and ginger. When they begin to soften, add your squash and season with the rest of your ingredients. Let cool completely.

Once your dough and filling have both rested, roll out your dough on a floured surface and cut into circles, keeping any dough you're not currently working with covered. Grab a dough frisbee and spoon some filling into the center, then fold into the shape of your choosing (shape inspo/instructions here), pinch closed, and set aside, covered, until you've made your whole family of dumplings.

When you're ready to eat, heat up some sunflower oil in a pan, then lay some dumplings in, crisping them 'til brown on both sides. Dip into a little shoyu, take a bite, and watch them all disappear in moments. 




If you stack all your sides on top of one another like an exquisite mountain of flavor, that pretty much equals a main course....right?

+ Honor good growing practices with a Three Sisters soup
+ Let our carrots shine by swapping them into this recipe with brown butter and gochujang
+ Hone your plating skills with this sweet potato tian.

Or get downright indulgent and melt some cheese curds into your mac and cheese

3 cups of noodles, macaroni or otherwise, cooked al dente
2 cups cheese curds, defrosted and chopped for quick melting
1 cup sour cream
2 cups milk 
1 tsp South of France spice blend 
salt & pepper

Add your noodles and dairies to a pot over low heat, stirring as things get nice and melty. Sprinkle in your seasoning, with salt and pepper to taste, and continue to stir until you have a thick, creamy dream before you. Serve immediately (perhaps with a few dashes of this week's hot sauce add-on), and make sure to set aside a bowl for yourself because this stuff's gonna go quickly!

Editor's note: You can keep it traditional and use plain curds, or get creative and mix in a little heat with the jalapeño or extra herby goodness with the dill or garlic. 




Does anyone even walk away from dinner talking about the turkey? No. Here are some dishes that'll keep your mouth watering until next year:
+ The meal gets earlier and earlier every year. Maybe use this week's add-on ham and chévre and whip up a quiche
+ Still wanna feel like you put hours into a meat centerpiece? Buy a few pounds of Jake's spareribs. Yeah, it's frickin' ribs for Thanksgiving. 
+ Need more excuses to use that incredible Ready-to-Roll savory dough? Make a veggie pot pie
Or if you're in the mood to make something super tactile and very tasty, how about some stuffed cabbage rolls

1 package ground lamb or ground beef, defrosted and drained (sub 1 lb mushrooms, chopped and cooked down for a veggie version)
1 jar Bushel & Peck's Red Sauce
1 head of cabbage
4 cloves garlic, finely chopped
1 large onion, coarsely chopped
1 shallot, finely chopped 
1 egg, beaten
4 leaves curly kale, chopped fine
3/4 cup parsley, chopped
1/2 cup long grain white rice
2 tsp shoyu
1 tsp Sweet Chilifire spice blend
2 tsp salt
freshly cracked pepper
Combine 1 cup of sauce and everything but cabbage in a bowl and mix. This is your filling! You're already pretty much done cooking! 

To create your cabbage wrappers, stab a fork into the core of your cabbage and drop your cabbage fork-side-up into a large pot and cover with water so your fork handle sticks out. Bring water to a boil, then (using a hand covering) pull your cabbage out by the fork handle, peeling off leaves as they soften. Repeat until you have lots and lots of lovely soft cabbage petals. This can also be done in the freezer or microwave if you wish!  

Preheat oven to 350 and cut a V into the base of each cabbage wrapper to remove the thickest part of the stem, then portion about 1/3 cup of filling into the center of each leaf, shaping it into a 3x1 log and rolling like a little burrito.

Spread half of your remaining sauce into an even layer in a 13x9 pan, pack your little cabbage rolls in, then top with remaining sauce and tightly cover with foil. Bake for about 1 1/2 to 2 hours until rice is tender and cabbage can be easily cut with a spoon.

Let cool (for safety), then divide and serve, perhaps with a dollop of yogurt on top. 


You did it. You made (and hopefully ate) an incredible meal. Now sit back and enjoy a little something sweet (because there's always room for dessert). 

+ Blow a pumpkin kiss to everyone you love with this cheesecake
+ Did you chomp through all your apples already? Break into your kids' applesauce stash and make this cake.  
+ These cranberries are amazing. Try them in these cranberry lemon pie bars
+ You know what? It's been a year. We can't believe we're saying this, but try your hand at securing the biggest-ever Reese's cup AKA a Reese's pie.
Were we drinking when we recommended buying a giant candy bar pie? Maybe. What were we drinking? You want some? Ok, it's this bourbon cider punch
4 cups fresh-pressed apple cider
3 cups bourbon*
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 cup spiced maple syrup

- to make this syrup, combine
1 cup maple syrup+1/2 cup water+1 tbsp Holiday Spice blend in a medium saucepan and bring to a boil, then let simmer for 10 minutes, remove from heat, and let cool

Combine everything in a pitcher or punch bowl and refrigerate for at least an hour to let the flavors meet and mingle. Serve over ice with a splash of club soda and a garnish of your choosing.

*To make a non-alcoholic version, skip the bourbon and sub in either ginger sarsaparilla or ginger turmeric kombucha


Please note that the contents of your box are subject to change based on a variety of factors. The majority of what we provide is harvested after we send this email, farming is an inexact science, and we feel strongly about the importance of sending only the best produce your way. Regardless of variety, we are sure to meet the expected value per week in each box, and will do our best to provide reasonable substitutions whenever possible.


We recycle boxes, freezer sleeves, & plastic bags

If you cannot or do not leave a cooler out for your delivery, please be sure to leave out for your delivery driver both the wax boxes your produce arrives in and any clean freezer sleeves you might receive with your items.

Boxes, freezer sleeves: are not recyclable and they may be used dozens of times. Returning your boxes and freezer sleeves enables us to provide more accessible pricing and helps the earth.

Plastic bags: please rinse, dry, and leave for your driver. We will recycle them for you at the appropriate facility.

We greatly appreciate you recycling all other items on your own.


Your delivery date is based on your address.

Your delivery date is based on your address. Deliveries happen from 10AM - 7PM on Wednesday - Friday and 7AM - 3PM on Saturdays. We will text upon arrival. If you are not home during your usual delivery time, please contact us to make additional arrangements.


Please prepare for deliveries.

If you will not be home to receive your delivery, please leave out a cooler (with an ice pack)! It protects the veggies from excess heat and freezing cold, keeps them safe from critters, and allows your driver to empty your box and return it to the farm.


Please be in touch right away with any issues. 

Questions, comments, ideas, suggestions? Please let us know. Urgent issue? Please
let us know right away. We'll do our best to address the problem immediately.


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