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WEEK 44 | 11/17-11/20
Adjustments & additions deadline is Saturdays at 11PM.

Asian pears from Oriana's Orchard
Bosc pears from Ellis Family Farm
Cameo 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

Blue potatoes from Driftless Organics
Brussels Sprouts from Springdale
Carrots from our farm
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 & carnival 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


Bloody Mary mix from our farm
Honey from Ellis Family Farms
Lemongrass lather from Wildom Farm
Pepper jack cheese from McCluskey Bros.
Pork sausage from Jake's Country Meats
Potato leek soup from Bushel & Peck's
Ready-to-roll sweet dough from Rustic Tart
South of France spice blend from Lemaster Family Kitchen
Sunflower oil from Driftless Organics

Tart Cherry Kombucha from Arize
Tri-color spaghetti 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

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

carrot harvest at the farm
Hello, holiday food! We have so many goodies for you. We are very well stocked for all your upcoming holiday needs and, well, we know y'all take food seriously, so we were sure to get a bit extra in case you're cooking up a feast this year. This is a good time to take advantage of the late fall bounty of the Midwest. We've got everything you need to stay warm, cozy, and nutrient-dense; every color of the rainbow and all sorts of fun new treats.

Reminder: This coming week you will receive your deliveries as usual. We will send out our Sneak Peek on Thursday of next week, and your deadline will be Saturday at 11PM, as usual. You will receive your box for Thanksgiving week either Monday, 11/22, Tuesday 11/23, or Wednesday, 11/24. You can view your updated delivery date in your member dashboard. Here's some instructions about all sorts of account-related things that Kristin's been whipping up for you in case you want a tutorial :).

A few important notes about our program: All the items regularly featured in our staple program are now also available in our storefront, where you can subscribe to many products to receive them regularly in addition to your box! Also, can you please set your preferences for us? It's super helpful to us for planning, and it helps our little box robot make you a great box, which makes things more efficient for us and better for you, too! It's super easy to do, just click me.

Tomato Mtn

PS - Thank you so much for your yelp and google reviews! We're blushing and deeply grateful to you for taking the time out of your life to share the love!



That last Thursday of November is creepin' up on us real fast, and this year's meal is under a lot of pressure to make up for 2020's distanced dinners. But don't you worry your big little heart! This week and next we'll be providing you with a cornucopia of recipes for stress-free ways to cook up a bountiful blowout using the glorious grows in your box.

Oh, and before diving into your cooking, may we recommend a hearty breakfast sandwich
 containing: our new sausage from Jake's, this week's McCluskey pepper jack cheese add-on, your Finn's Ranch eggs, sauteed green peppers, and a little bit of our spinach...for your health, of course. 


Just because a feast is coming doesn't mean people don't want to put things in their mouths as soon as they walk through the door. We've got some thoughts :)
+Toast to our end-of-season peppers with a cocktail; specifically a green pepper gimlet.
+ Whip up a quick two ingredient spinach artichoke dip (just add sour cream to this mix).
+ Never forget how much you love turnips again and keep things local with this creamy turnip soup.
+Defrost a pack of pre-made savory pie dough and slice open some brats (or skip the meat to keep it veggie) to make some quick snackin' spinach pinwheels. That savory pie dough is good for so many things - we love that you roll it out yourself so you can use it however you'd like.
We've been super into making this very refreshing daikon salad that also keeps well in the fridge - it's been a great start to a lot of recent meals

1 lb daikon radish, spiralized or cut into matchsticks
2 garlic cloves, minced
2 tbsp sesame oil
1 tbsp chive blossom vinegar
1 tbsp rice vinegar
1 tbsp granulated sugar
1 tbsp chili crisp
1/2 & 1/4 tsp salt 

Toss radish with 1/2 tsp of salt in a bowl and let sit for 30 minutes. While your radish sweats, combine the chili crisp/garlic/oil/vinegars/sugar/1/4 tsp of salt in a medium bowl and let that sit. 

Once your half hour has elapsed, wrap radish in a dish towel and squeeze out excess moisture over the sink, then toss your daikon in the bowl with your flavors and tousle to combine. The longer it sits, the better it gets!



It's a universal fact that the sides are the best parts of the meal. There are literally infinite options for shareable plates, so we'll try and narrow it down for you.

+ Get your Brussels sprouts on. Will be hard to share this one, be sure to save yourself an extra serving for later - balsamic-roasted Brussels with bacon.
+ Mix and match with your available squash spectrum in this bharta, or keep it simple with a squash casserole.
+ There's no cornbread better than a cornbread made with Severson cornmeal.
+ Take care of your palate and your digestion with some braised cabbage.

Or get serious about your sweet potatoes with these sweet potato wedges!

3 lb sweet potatoes, scrubbed and sliced into wedges
6 tbsp unsalted butter, melted
2 tbsp honey, perhaps the one in this week's box ;)
3 tbsp hot sauce
sea salt
sunflower oil, also in this week's box

Preheat your oven to 425 degrees and toss your sweet potatoes in oil and salt while everything heats up. Lay potatoes on a parchment-lined baking sheet and bake for 25 minutes or until soft.

In the meantime, combine butter+honey+hot sauce and salt to taste. Once potatoes are cooked, arrange them as desired, then drizzle with your hot honey butter and serve. Bonus points if you add a few toasted squash seeds for crunch! 



Turkey's great and all, but why limit yourself? Anything can take center stage at the table this year
+ Rub this week's South of France spice blend into an Avrom chicken for a faster bird course
+ It's definitely not a bird, but let's give some love to the other white meat with this roast pork with acorn squash--we've already got the perfect chops for the job. 
+ The main course doesn't need to be meat; impress with a butternut squash lasagna.
Wanna get even more unconventional because you are, too? Fill your house with mouthwatering smells and make this harissa lamb stew...
1 package lamb kabob meat, defrosted and drained
1 onion, thinly sliced
2 shallots, thinly sliced
2 cloves garlic, minced
1 inch piece ginger, peeled and grated
1/2 lb white navy beans, cooked and drained
250 ml dry white wine
1 can chopped tomatoes
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp tomato paste
2 tbsp honey
2 tbsp harissa
1/2 lemon, juice and zest
olive oil
Preheat your oven to 350 degrees and pat your lamb cubes dry, then toss them in cumin+coriander+a sprinkle of salt. In a large, oven-safe pan, heat a few glugs of olive oil, then sear your lamb until each side is golden and remove it from the pan. Add a few more glugs of oil, then add in your onions, shallots, ginger, and garlic and sauté.

Once your alliums have softened and started to become translucent like little jellyfish, add your wine and turn to high heat, letting it bubble and boil, scraping the pan to release any meaty lamb bits. After a few minutes, add all of your ingredients except for the beans and lamb, stir to combine, then add in your lamb and bring to a boil.

Remove pan from heat, cover with the lid, and transfer to the oven for 1 hour. Take it out of the oven, stir in your beans, then return to the oven for 20 minutes or until lamb is tender. Serve with some rice and perhaps an herby yogurt and prepare to feel warm and cuddly inside. 



We say it because it's true: there really is always room for dessert. Thanks to the decadently buttery, sinfully convenient Ready-to-Roll sweet pie crust from Rustic Tart, pies of all kinds are just around the corner

+ Bang out a cherry pie using your freezer full of Klug's tart cherries.
+ Get sweet and salty by bringin' cheesy goodness to a classic in an apple cheddar pie.
+ Make it downright decadent when you whip up a chocolate pudding pie with your Tuanis chocolate.
OR, cut your dishwashing time in half by serving handheld apple pies:
2 packages of sweet Ready-to-Roll pie dough, thawed
2 1/2 cups apples, diced small
1/3 cup maple sugar
2 tbsp butter
1 tsp ground cinnamon
1/4 tsp each of ground nutmeg & allspice
1 tsp apple cider vinegar
1 tsp salt
1 egg, beaten with 1 tbsp milk

Combine everything but your dough and your egg mixture in a medium saucepan and cook, stirring occasionally, until you get a good simmer going. Let simmer for 5 minutes, then remove from heat and let cool completely.

After letting your dough hang out at room temp for about 5 minutes, roll it out on a floured surface til it's about 1/8 inch thick, then cut out 5 inch circles. Shape any leftover dough into a ball and chill in the fridge for 10 minutes (that European butter in there sure melts quick!), then roll out and cut more circles. Repeat until you are out of dough. Let your dough rounds chill in the fridge for 5 minutes.

While your oven preheats to 400 degrees, create your masterpieces. Scoop 1-2 tbsp of your cooked apples into the center of each dough round, then fold the top over to make a little half-moon shape. Crimp the rounded edges closed with a fork, make a few slits in the top, then brush with your egg mixture.

Lay your pies on a parchment-lined baking sheet, then deliver them into the oven for 25 minutes until golden brown. Serve with whipped cream if you like to party like that.


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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