Introducing Regional Seasonal — A local co-op of amazingness!
This week, we had the pleasure of visiting a couple of the farmers from the farm co-op Regional Seasonal — Casey Lane of Food Freedom Farm Shares and Jesse Green of Greenway Farm, both based in Alachua, FL. We spent hours together walking the farm, searching for the pigs that were all hunkered down in the woods, calling the cattle in the green pastures, and telling stories of how we all got started in the food movement. Their motto is “More farms, not bigger farms”. One I definitely stand behind.
What did I like about these farmers? Everything! Their number one priority is respecting the animal throughout the process and the health and wellness of their family and friends. And I’m pretty sure Casey has never met a stranger…which means, you are included in his circle of friends. This man can talk all day about the love he has for his pigs! All the farms under the Regional Seasonal co-op respect:
The lives of all creatures.
The ecology of our region.
The soils on our farms
The nutrition we all provide our families.
Flavor and culinary tradition.
A sustainable market for homestead farms.
Regional Seasonal is a group of small farms that formed an alliance in September of 2015 in order to provide their quality, sustainable, and humanely raised meat in USDA approved packages. What’s that mean? Farming for years, these folks have been selling their meat by the share. Meaning a customer had to buy a whole, half or quarter of a pig, cow, etc. This limits sales to residents who have the freezer space and the money to purchase their meat in bulk. The USDA option allows the farms to process their meat under USDA supervision and sell individual “cuts” to their customers and opens the doors to retail grocery stores. Of course, they prefer to work with retail outlets who understand the importance of local, sustainable meat, such as our very own Front Porch Pickings, or independently owned markets like Native Sun and Grass Roots in Jacksonville.
With that said, we are excited to start offering pork and beef when it is available. This week we will have a limited supply of ground pork, ground sausage, and pork chops in our store. Get it while the gettin’s good! And for more about their farms and products please visit the flyer or their website at http://regionalseasonal.com.
Amie, Nicole & the FPP Team!
Featured Local Items This Week
This Week’s Harvest
Our Local Producers: Beli Farm, Blue Bayou Organic Blueberry Farm, Brown’s Farm, Frog Song Organics Hoover Organic Farm, Promised Land Organics, The Family Garden & Organic Farm, Wells Brothers Farm, Wilson Family Farm
Local Box: Baby White Creamer Potatoes, Organic Green Beans, Organic Acorn Squash, Organic Bell Peppers, Organic Blueberries, Corn (non-GMO), Organic Romaine Lettuce, Red Cabbage, Tomatoes on the Vine (half serving)
Organic Box: Local Green Beans, Local Acorn Squash, Local Blueberries, Local Romaine Lettuce, Local Cubanelle Peppers, Local Grape Tomatoes, GA Vidalia Onions, Local Baby Green Cabbage, Strawberries
Fruit Only Box: Local Organic Blueberries, Organic Kiwi, Organic Pineapple, Organic Gala Apples, Organic Strawberries, Organic Bananas
*Please note that items may change due to weather and availability
Your organic acorn squash came to us from Hoover Family Farm in Live Oak, Florida – less than 150 miles from most of our customers’ homes.
Acorn squash is loaded with fiber, beneficial vitamins and even some protein. A one cup serving has over 30% of your RDA of Vitamin C! This relative of the pumpkin and zucchini is an ultra-low fat food. It’s also extra-tasty when stuffed and baked!
Store your acorn squash in cool, dry temperature with good air circulation. The cooler you keep the squash the longer it will last. Keeping it dry will prevent the skin from rotting. If you’re not going to use your whole squash at once, place cut pieces in a plastic container and use within three days. While you can eat the skins of many squashes, the acorn squash’s skin is not normally considered edible.
You’ll need to remove the seeds and stringy fibers from the middle of the squash before cooking it. This can be tricky. I find it helpful to put an old, clean dishtowel that I don’t mind poking holes in bunched up on the cutting board to keep the squash from rolling and sliding. Carefully stab it through the middle until you hit the board, then tip it up and cut through that side. Repeat on the other side. If you’d like to learn more about how to prep acorn squash, please watch this helpful video.
Need Veggie Tech Support? Visit us on Facebook to share recipes and tips with other FPP customers and ask any questions you might have about the contents of your box. You can also email us at firstname.lastname@example.org.
Reduce, Reuse, Recycle!
Returning your produce box clean and undamaged means that we can use it again and again. This keeps costs down, minimizes landfill waste and keeps your carbon footprint smaller. Boxes that aren’t returned will incur a $5.00 replacement fee, so be sure to put it out for pickup!