Winter Sun is also having a sale on blueberries and tomato puree. Blueberries are 10 bags for $30 and tomato puree is 12 jars for $45 or 4 jars for $16. Orders must be placed through the web store by the evening of Monday, March 10th.
HOW TO ORDER FROM WINTER SUN: VEGETABLES, MEATS, EGGS
We have five Thursday, 5-8pm pick up dates this winter (not to be confused with the Tuesday Lewis Waite Farm pickups!) They are: December 19, January 9, January 30, February 20, March 13.
You can now order a la carte items to be picked up on any of these dates. Setting up your account is a little confusing, so follow these steps and you’ll be fine:
1- Go here:
2- Scroll down and select Sunnyside as your location.
3- Hit NEXT
4- Add the GUEST WEBSTORE ACCESS option (it’s the only thing you can add) and hit NEXT
5- Choose what payment plan you want (in full, or in two payments) and hit NEXT.
6- Create or login to your account. Please note: WInter Sun Farms uses a site called Farmigo to run their store. Farmigo happens to be what Village Fishmonger uses for the fish share, too. If you already have a Farmigo account (either through the fish share or some other place) you don’t need to create a new account, just log in- however, you can’t access your Village Fishmonger account through your Winter Suns account or vice versa. So you have one master Farmigo account, but you log into different food vendors separately. Makes sense?
The snow hasn’t stopped our farmers from getting our share boxes put together. As always, pickup is at Sunnyside Community Services from 5pm-8pm. Please don’t come early, the volunteers need time to set up.
Watermelon Radish (2 lbs)
White or Yellow Potatoes (2 lbs)
Carrots (5 lbs)
Rutabaga (4 lbs)
Beets (4 lbs)
Leeks (3 pcs) No sweet potatoes this delivery. They’ll be in the last delivery in March.
Need an idea for your leeks? I am in love with Nom Nom Paleo’s Slow Cooker Chicken recipe. The cookbook version varies a bit–instead of onions, use 3 leeks (white part only), and throw in a tablespoon of fish sauce for extra umami. I didn’t have tomato paste on hand the last time I made it, so I doubled up the fish sauce and it tasted delicious. I kind of wanted to pour the gravy on everything in sight, like boiled carrots and cheese fries and scrambled eggs.
And as always you can pick up your apple, cider, and beer shares.
Sign-ups for 2014 are open for returning members. Click here to lock in your spot.
3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 tablespoons unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 teaspoons kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
Freshly ground black pepper
Bring your checkbook to sign up for your 2014 share, bring some mad money for a raffle ticket to win a fruit share courtesy of Briermere Farms, and bring your taste buds to sample offerings from our expanded list of vendors–including beer, wine, kombucha, fish, milk, a la carte veggies, and, of course, our dearly beloved Lewis Waite and Golden Earthworm Farm.
And if you haven’t already, please fill out our annual survey by 1/31. We’ll be discussing the results at the Open House on Tuesday night.
Golden Earthworm Share
White or Yellow Potatoes
Winter Sun Share
Butternut Squash Puree
Village Fishmonger Fish Share
Big aLICe Beer Share Bremiere Apple Share Bremiere Cider Share