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5 reasons we love that Winter Squash

Tue, 14 Nov 2017

This is the time when you will start seeing winter squash in many of our Boxes. Local farmers like Gary from Fuller Farms are working hard to grow and harvest this bountiful seasonal veggie. What to do with the squash in your Produce Box? Whether it's Butternut, Acorn, Spaghetti or even Butterkin, we have a few ideas for you!1. Deliciously simple to roast. Roasting a winter squash is a sure way to permeate your home with a hearty warmth before the meal is even served. After roasting (and cooling for a minute) the squash is ready to serve or scoop out of the shell.2. Perfect in lasagna or quesadillas. Many winter squashes have a deep yellow or almost “cheesy” color that blends well with cheese or in place of it. Its sweet and light flavors complement many of our family favorites. 3. Versatile flavors that shine in sweet or savory[...]

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Passionate about pumpkins -- Autumn’s most festive fruit!

Fri, 10 Nov 2017

Pumpkins: from home decor to downright delicious!Celebrate the gourd of the season! This little gem's popularity is on the rise! Cute as a button sugar pie pumpkins are sweeter and less stringy than regular carving pumpkins, making them perfect for your favorite fall dishes. Roast them, puree, make a soup, and be sure to toast the seeds!How to use your pumkinPumpkin adds moisture and can be substituted for oil in some recipes to reduce the fat content. Create a festive flair to the table by hollowing out a small pumpkin and using it as a bowl for soup or salad.Pumpkin Fun FactsPumpkins’ are rich in beta carotene, which may help reduce the risks of cancer. Pump-kin is a good source of fiber, which aids in digestion, and they are rich in vitamins A & C.Pumpkin Pie Pancakes from Our State MagazineYield: 8 pancakes.1 ½ cups milk1 cup[...]

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A letter from Courtney

Fri, 03 Nov 2017

Grapefruits and Oranges in my Produce Box?Why you will see regional produce on our menu late Fall through Spring I love grapefruit and fresh oranges are delicious, but I know these are not NC produce... assumed The Produce Box made a commitment to fresh LOCAL produce, so please help me understand why non-local items are being offered . (Sarah, Raleigh member)Sarah, Thanks so much for your note! Three years ago, we made a decision as a company to add some regional items to the boxes during the winter months through early April and then go back to all North Carolina produce the rest of the year. During the colder months there is not a lot of variety available in NC: mainly root vegetables, apples (through early December), sweet potatoes, and greens such as collards and cabbage. In the past, when we ended our year in November, our NC[...]

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Organic farmers - how do they grow

Mon, 16 Oct 2017

Growing OrganicallyWiebe 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[...]

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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[...]

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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[...]

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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[...]

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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[...]

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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[...]

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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[...]

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