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Organic farmers - how do they grow

Mon, 16 Oct 2017

Wiebe Farmin' began in 2003 as a mixed organic vegetable farm in the mountains of Western North Carolina. After a few years of growing a wide variety of crops, Ryan Wiebe increased his farm to 6 acres. Then in 2008 the farm earned the designation of “certified organic”. Wiebe decided to increase their organic garlic production and eventually settled on one outstanding variety: German Extra Hardy. This type has a large bulb with large easy to peel cloves with excellent flavor. Wiebe did not grow up farming in his native Florida, but after coming to NC and finding a place he loved, he then found a passion for farming. With a lot of hard work, he has turned this passion into a successful organic farm. He says he gained a great deal of his knowledge from the reading and asking questions – much of it thanks to the North Carolina Cooperative[...]


Meet your baker - Annabelle of Michael's English Muffins

Fri, 13 Oct 2017

Michael's English Muffins is a new artisan we've been working with this year and we're excited to introduce you to Annabelle and tell you all about her!Where did the name come from? "Michael’s" is a dedication to Annabelle's late father, Michael J Comisar, a successful restauranteur. His sense of hospitality combined with hard work was instilled in her from the start. He left behind the legacy of the legendary Maisonette, an award winning, 41-consecutive five star French restaurant in Cincinnati, Ohio.How did Michael's get its start in NC? Annabelle started here using her sommelier training in a position with Sour Grapes. Establishing new relationships through wine distribution to local restaurants, she fell in love with this new city. Annabelle also credits Blue Oven Bakery with training and guiding her as a chef. They are the most sought after bread company in Cincinnati and she now[...]


2 simple ways to make your next meal AMAZING!

Fri, 13 Oct 2017

Welcome Chef Alyssa to TPBWe are thrilled to have Chef Alyssa’s products in our TPB lineup! We have the Champagne Tomato Jam and Mustard Spread. Chef Alyssa is a chef in the Charlotte area. She and her husband joined their skills together to create Chef Alyssa’s Kitchen to provide a relaxed space for people to enjoy learning new cooking skills.Chef Alyssa has had great success with the cooking school. She has received several Best of Cooking Class awards in Charlotte and she also appeared on Food Network's Beat Bobby Flay.In May 2016 she and her husband launched Chef Alyssa’s Spreads. The mustard and tomato jam can be used for spreads, marinades and dressings. Best of all they are made from all-natural ingredients and preservative free.The Champagne Tomato Jam is sweet and spicy. It is made from tomatoes, champagne vinegar, and other spices. Try it as[...]


A Fall salad from Chef Jason at 18 Seaboard restaurant

Mon, 09 Oct 2017

We recently carried an Adventurous Chef's Box built by local Triangle Chef and Restaurateur Jason Smith of 18 Seaboard! Chef Jason Smith and his wife Lauren dreamed of owning a special restaurant. In 2006 they opened the doors to 18 Seaboard. Chef Smith leads a culinary group committed to serving contemporary Southern inspired dishes with over 60% of ingredients sourced from North Carolina farms, ranches, fishmongers and dairies. His love of NC and comfort food is evident in all of his food and drinks.Here's a Fall salad recipe he shared with us:Seaboard Bibb SaladIngredients:· 1 bunch Bibb lettuce· 3 Asian pears· ½ cup butter beans· 1 teaspoon butter· 1 tablespoon blackening seasoning· ½ butternut squash· 4 Cherokee purple tomatoes· ½ cup extra virgin olive oil· ½ cup apple cider vinegar· 2 tablespoons honey· 1 tablespoon fresh thyme· Salt and pepper to tasteDirections:Cut pears into slices. On a hot grill, grill until pears have some grill marks on both sides. Bring 1 cup of[...]


Drink the Sunshine

Sun, 01 Oct 2017

We're excited to introduce you to Sunshine Energy drinks - on our menu for the first time!Sunshine is unlike other energy drinks and we're so excited to have it on our menu for the first time for purchase this weekend. It refuels your body through electrolytes, vitamins and just enough caffeine. Born in Winston-Salem, it has the perfect balance of taste and function to keep you well-hydrated at the gym, running errands and even when you’re home sick.The founders of Sunshine, Keith Vest and Joe Parrish, wanted to create an alternative to the "Big Box" energy drinks that were already on the market. They wanted to "create a product that had more personality, was more authentic, more geared towards regular people,” Parrish said.They needed a character for their brand like Betty Crocker. This lead them to create the fictional character of Buck O’Hairen, a North[...]


Curried Coconut Butternut Squash Soup - a recipe from member & chef Mary Coggins

Fri, 29 Sep 2017

Simple to make and perfect for the cooler days ahead! This creamy butternut squash soup gets an exciting twist with curry and coconut. Chef tip...freezes great! Make a double batch and store in freezer for up to a month.2 shallots, roughly chopped2 cloves garlic, roughly chopped6 cups butternut squash (about 1 small butternut squash) cut into cubesSalt & Pepper2 Tbsp curry powder1/4 tsp (big pinch) ground cinnamon1 14-ounce can light or full fat coconut milk2 cups vegetable brothGarnish: Roasted pumpkin seedsSour creamHeat a large pot over medium heat.Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Do not allow to burn.Add butternut squash and season with salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 2-4 minutes.Add coconut milk and vegetable broth.Bring to a boil, then reduce to low. Cover and cook for 15-20 minutes or[...]


TPB Members help the local community... in Texas!

Wed, 20 Sep 2017

Our family of members is a powerful group! We not only offer support to our local communities here in North Carolina but more than 1,000 members pitched in to purchase Community Boxes earlier this month to help with Hurricane Harvey relief efforts.The proceeds from these Boxes were sent to Farmhouse Deliveries in Houston, Texas. They are a company similar to ours who we have traded ideas and stories with for years. This is from their Mission Statement:We believe that food and community are interdependent. Water one, and the other grows. Feed one, and the other thrives. To feed the next generation of Texans, to ensure a strong food community tomorrow, there's work to be done today. And that's what we're here for.Here's a note from Steph, the founder of Farmhouse Deliveries about the donations we made to their community:Dear Courtney,I want to tell you just how[...]


A taste of local at Prodigal Farms - where goats can be goats!

Wed, 06 Sep 2017

Get to know one of our new goat cheese vendors: Kathryn Spann and Dave Krabb from Prodigal Farms in Rougemont, rural northern Durham County.Their farm, with its 120-year-old farmhouse, huge old oak trees and original log tobacco barns, mule barn, corn crib, smokehouse and other outbuildings, is a constant reminder of history. When they moved in, the longtime tobacco fields and even the barns were overgrown and had long been out of service.They started with a few goats to help them clear away the poison ivy, brambles and other vines. Miraculously, the goats turned the overgrowth into milk. Kathryn turned the milk into cheese — and it was good! They received the Animal Welfare Approved certification, recognized as the most stringent humane certification.The goats are never confined and moved frequently to new pastures for the exceptional milk for cheesemaking.At Prodigal Farms, they often hear, "I don't like[...]


Corn & Tomato Salad from Chef Joe - Summer in a bowl!

Tue, 25 Jul 2017

Did you know?Corn is native to North Carolina. Most of the corn grown in North Carolina is grown in the Coastal Plains. AND, according to the most recent Census of Agriculture, North Carolina harvested 3,464 acres of tomatoes for fresh markets in 2012.We love to encourage our members to eat what's in SEASON and LOCAL! Here's a delicious recipe from Chef Joe:Corn and Tomato SaladTPB’s own Chef JoeIngredients1 1/2 C black beans, cooked1 C tomatoes, diced1 C corn kernels, raw or cook and removed from cob1/2 C cucumber, peeled, seeded, diced1/4 C celery, diced1/4 C scallions, diced½ tsp. saltPepper, to taste1/4 C Cojita cheese, crumbled1 1/2 tsp. lime juicelettuce washed and separate leavesCombine all salad ingredients except lettuce together, mix with the dressing (see below).Place lettuce on a chilled bowl top with the salad, garnish with sliced avocado.Avocado Vinaigrette½ of avocado, ripe, peeled and pitted, diced1 ½ tsp.[...]


Why buy local?

Thu, 20 Jul 2017

Why should you buy local produce ?When you support a grocery store chain that buys from large, industrial farms in other states (actually other countries in many cases), that grocery store company negotiates for the absolute lowest price it can get for the product/produce you are buying. NOT the price the farmer needs to survive. Did you know that North Carolina has lost 2,700 farms in the past five years? How sad is that? These local farmers literally could not make ends meet... they had to sell to developers and stop farming. Supporting our local NC farmers (and paying more for what they work so hard to grow) by being a member of The Produce Box means that:1) you help the farmers afford to keep their farms and our beautiful countryside. Many of our farms are not more than 30-60 minutes away from the neighborhoods our members live in. 2) you[...]