FPP News: July 29, 2015

Eating the Colors of the Rainbow

Dazzle your dinner plates with color! Not only will adding color to a meal make it beautiful and enticing, but by mixing up your plate with the colors of the rainbow you’ll help your body get the broad mix of the nutrients it needs! Think outside the box — instead of steaming up one hot veggie, try sauteing a medley of different veggies, create a colorful fruit salad, or add cranberries, oranges, and nuts to a spinach and kale salad. Explore the rainbow!


Below are the colors of the rainbow and the health benefits they bring to the table:

  • Red: Improves heart & blood health and joint support
  • Orange: Cancer prevention and increased collagen production
  • Yellow: Heart health & immune support
  • Green: Known for detoxification, green veggies promote healthy bodily functions and increased immune support
  • Blue/Purple: Powerful antioxidants to help reduce risks of cancer, heart disease & memory loss

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FPP News: July 22, 2015

It’s Summertime, Go Ahead — Treat Yourself to A Non-Cooked Meal!

Long hot days make the thought of cooking dinner hard to swallow. But we have created simple bundles that will keep your taste buds asking for more. And the best part — absolutely no cooking! Just open the hummus, slice the apples and cheese and feast your eyes on a perfectly delicious, no fuss dinner! We have a few options to choose from. Just click on the “Bundles” tab in the store to add to this week’s delivery.

  • Mezze Party Plate Bundle: Waldoch Honey, Hummus, Raw Cheddar Cheese, Raw Chipotle Cheese, Organic Apples, Cucumbers, Baby Carrots, Broccoli Florets, Dried Apricots — Add baguette separately to complete the meal!
  • Small Hummus Bundle: Hummus, Baby Carrots, Cucumbers
  • Small Cheese Bundle: Raw Cheddar Cheese, Baguette, Apples, Dried Apricots
  • Simple Summer Meal: Includes all items from both the small hummus and cheese bundle
  • Breakfast Bundle: Eggs, Sliced Bread, Jam & Peaches

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FPP News: July 15, 2015

Summer Heat and Rain Brings Regional Produce

We definitely miss the abundance of our local producers this time of year. We are starting to see more regional produce in our “Local Box” and, well, some last minute substitutions due to the extreme heat and torrential rains. You may see more communication from us updating you on quality or substitutions. We will do our best to relay any information as soon as we know!

With that said, we are super proud of our farmers Amy and John from Frog Song to do what they can to farm their Organic farm during the summer. We will be purchasing as much as we can from them over the summer months. And if you make something wonderful from your Frog Song Produce let us know and we’ll share on Facebook! Below is a snippet from their newsletter discussing the challenges of summer farming:

We’re grateful for the arrival of the summer rains to give some relief after the last few weeks of 100º+ weather in our fields. Thank you for your support during these difficult summer months. It takes us much more effort during this season to produce less product, which is probably the reason many Florida farmers close their doors until October. We’ll be here all summer long to supply you all with unique, tasty, nutritious produce. Please understand that many product may not hold as long, or have as perfect of cosmetic appearance, as products from the Carolinas, California and Mexico. Our produce has much more time to ripen and develop flavor prior to harvest and this sets it apart from products that must travel thousands of miles to be consumed by Floridians.
– Frog Song Newsletter July 2015

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Newsletter: July 8, 2015

Wishing you a Happy & Safe Independence Day!

In addition to celebrating our independence, the beginning of July brings a close to our local farming season and the start to many family vacations. During the next two and a half months we will stretch our gatherings from regional farms in Alabama, North & South Carolina, Georgia, and South Florida. This is the time when our local farmers take a short, but much needed vacation and then return to work the soil for fall crops.

FPP on Vacation August 1-15th

Front Porch Pickings will be on break from August 1st through August 15th. There will be no deliveries for two weeks!

We know that many of our FPP members will be vacationing during the next couple of month too! Placing your delivery on vacation hold is simple — Just log into your online FPP account, click “Skip Deliveries”, add your dates and hit Save! Just be sure to make any changes, including delivery holds, by Mondays at Noon!


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FPP Newsletter: July 1, 2015

Celebrating the 4th with a BBQ!

Not that we need an excuse — but it’s a perfect time to host a BBQ! We spend many days outside grilling up veggies this time of year, but with the 4th around the corner you can bet we will be celebrating the holiday by hosting a bbq with friends on our block. Don’t forget to check your shopping list this weekend and be sure you have everything you need for your July 4th celebrations. We’ve put together a box ideal for grilling and sharing!
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Newsletter: June 25, 2015

FPP Welcomes The Neighborhood Garden

This week, we welcome The Neighborhood Garden, an organic Co-op in Jacksonville that was started by Melissa Garnier in 2009. We are excited for both members and delivery coordinators to join our FPP family. What does this mean to the rest of Jacksonville? We’ve expanded our territory. For each new member you refer to us, we will credit your account $10 — to spend any way you’d like!

The Heat is On!

The temperature outside has turned up and there is no escaping it from here on out. To keep your produce staying fresh at your doorstep, be sure to leave a cooler out on delivery days. We request that the cooler is large enough to fit the entire box and it’s contents inside. The waxed cardboard helps insulate the veggies and keep them cooler for longer.

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Zucchini Lasagna with Beef & Mushrooms

Originally posted on Laureen the Cooking Queen:

I posted this so-so photo of the lasagna I made last night, inspired by a Skinnytaste recipe. After many requests for the recipe, here’s my adaptation!

Do not be fooled by the fact that the original recipe is Skinnytaste. As you may know by now, I love cheese. So I was compelled to add extra cheese. Not sorry.

Make sure you salt the zucchini slices, laid out on paper towels. Pat them dry after 15 minutes. If you skip this step, you’ll have lasagna stew because zucchini is full of water.

Use any type of ground meat you like – I used half a pound of venison and half a pound of beef sirloin. Turkey…Italian sausage…it will all work great!

I shortcut the sauce by using jarred. 6pm on a Monday after a full day of work is no time to make your own sauce, so pull out the jar…

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