WHAT's IN THE BAG
WELCOME to Week 13 of the Hen House 2017 CSA. We hope that you find your commitment to eating better and saving money rewarding. Each week, we will search out the very best in local food products so that you will eagerly anticipate your weekly bag. As a pioneer in the local food movement, we recognize the value of keeping your food dollars close to home.
WHAT’s IN THE BAG
ITEM
Producer
Location
QTY.
Beef Stew Meat
GNFF
Bronson, KS
1 LB.
2% Milk
PrairieLand DAiry
Firth, NE
1 GAL.
KCMO
1 LOAF
Rosemary Olive Oil Loaf FARM TO MARKET BREAD
Green Bell Peppers
Dutch Country
Rich Hill, MO
4
Hard Squash
Dutch Country
Rich Hill, MO
2
Green Beans
Moyer Produce
RICHMOND, MO
2 lbs.
Sport Peppers
Stanberry Community
STANBERRY, MO
1 PKG
ATHENA MELON
Brad Hall
RICHMOND, MO
1
Candy Onions & Tomatoes
DUTCH COUNTRY
RICH hill, MO
2 LBs. EA.
Cucumbers
A & T Farms
VALLEY, NE
2
CHEF JASPER’S Summertime Cowboy Stew
CHEF JASPER Mirabile, JR Jasper’s Italian Restaurant
RECI PE OF THE WEEK
INGREDIENTS: 2 Slices Bacon (cut into small pieces) 2 lbs. stew meat Flour for dusting 1 Candy Onion (coarsely chopped) 1/2 tsp. salt 2 Cloves Garlic (minced) 2 Tomatoes (minced) 1/4 Cup Tomato Paste 4 Sprigs Fresh Thyme 1 Carrot (cut into 1-inch pieces) 1 Celery Stalk (cut into 1-inch pieces) 1 Cup Green beans 2-3 sport peppers (minced) 1 tsp. Ground Black Pepper (to taste) 1 1/2 Cups Beef Stock 2 Potatoes (cubed)
INSTRUCTIONS: In a large stock pot, add bacon, set to medium heat. Add onion and salt, cook until translucent. Dust meat with flour and brown for 8 to 10 minutes. Add garlic and take off stove. Add remaining ingredients, except for the potatoes, cover and simmer for 1 hour. Add potatoes and cook for 20 more minutes. Season with salt and pepper, and serve with Farm to Market Rosemary and Olive Bread
FARM UPDATE DOWN ON THE FARM! Fall crops like fall squash, yellow squash, zucchini, and fall cucumbers are starting to harvest in full swing now. Look out for these vegetables now and in the coming weeks!
FARMSTEAD CHEESE JISA FAMILY - BRAINARD, NE put farmer’s picture over this box
Making cheese the traditional way is an art. The milk is trucked less than a mile from the dairy to the plant. It is then pasteurized and cooled before enzymes & culture are added. It takes about 100 pounds of milk to make 10 pounds of cheese. Of course, we have our own special secrets in this process. We can’t tell you what these secrets are - but you can taste the difference. This is our ART!
CHECK OUT OUR WEBSITE www.henhouse.com
KNOW YOUR FARM
For MORE INFO ON CSA and to Submit Your Recipes!
WHAT’s IN THE BAG
ITEM
Producer
Location
QTY.
Beef Stew Meat
GNFF
Bronson, KS
1 LB.
2% Milk
PrairieLand DAiry
Firth, NE
1 GAL.
KCMO
1 LOAF
Rosemary Olive Oil Loaf FARM TO MARKET BREAD
Green Bell Peppers
Dutch Country
Rich Hill, MO
4
Hard Squash
Dutch Country
Rich Hill, MO
2
Green Beans
Moyer Produce
RICHMOND, MO
2 lbs.
Sport Peppers
Stanberry Community
STANBERRY, MO
1 PKG
ATHENA MELON
Brad Hall
RICHMOND, MO
1
Candy Onions & Tomatoes
DUTCH COUNTRY
RICH hill, MO
2 LBs. EA.
Cucumbers
A & T Farms
VALLEY, NE
2
CHEF JASPER’S Summertime Cowboy Stew
CHEF JASPER Mirabile, JR Jasper’s Italian Restaurant
RECI PE OF THE WEEK
INGREDIENTS: 2 Slices Bacon (cut into small pieces) 2 lbs. stew meat Flour for dusting 1 Candy Onion (coarsely chopped) 1/2 tsp. salt 2 Cloves Garlic (minced) 2 Tomatoes (minced) 1/4 Cup Tomato Paste 4 Sprigs Fresh Thyme 1 Carrot (cut into 1-inch pieces) 1 Celery Stalk (cut into 1-inch pieces) 1 Cup Green beans 2-3 sport peppers (minced) 1 tsp. Ground Black Pepper (to taste) 1 1/2 Cups Beef Stock 2 Potatoes (cubed)
INSTRUCTIONS: In a large stock pot, add bacon, set to medium heat. Add onion and salt, cook until translucent. Dust meat with flour and brown for 8 to 10 minutes. Add garlic and take off stove. Add remaining ingredients, except for the potatoes, cover and simmer for 1 hour. Add potatoes and cook for 20 more minutes. Season with salt and pepper, and serve with Farm to Market Rosemary and Olive Bread
FARM UPDATE DOWN ON THE FARM! Fall crops like fall squash, yellow squash, zucchini, and fall cucumbers are starting to harvest in full swing now. Look out for these vegetables now and in the coming weeks!
FARMSTEAD CHEESE JISA FAMILY - BRAINARD, NE put farmer’s picture over this box
Making cheese the traditional way is an art. The milk is trucked less than a mile from the dairy to the plant. It is then pasteurized and cooled before enzymes & culture are added. It takes about 100 pounds of milk to make 10 pounds of cheese. Of course, we have our own special secrets in this process. We can’t tell you what these secrets are - but you can taste the difference. This is our ART!
CHECK OUT OUR WEBSITE www.henhouse.com
KNOW YOUR FARM
For MORE INFO ON CSA and to Submit Your Recipes!
