🌶️ WEEK 10: Market Shares Fall 2024
Brown Market Shares Program: LAST FALL MARKET SHARE!
Hello!
Welcome to the final week of Market Shares!! We have some fun items this week to thank you all for being a part of our community this season. In particular, a parting gift—we’ll have a variety of Rhed’s Hot Sauce on offer for both full and half shareholders. We appreciate you from the bottom of our hearts!!
PLEASE REMEMBER TO BRING CASH OR CHECK IF YOU HAVE AN OUTSTANDING PAYMENT TO MAKE WITH US!!
Also, if you can spare a minute or two, we’d greatly appreciate if you could fill out our Fall 2024 End-of-Season Feedback Form to help us better meet your needs in future seasons. :)
If you purchased any items on a biweekly basis such as bread, milk, yogurt, eggs, mushrooms, coffee, or meat, you will be picking up that part of your share THIS WEEK! Biweekly shares are picked up on even weeks.
Lastly, we’ll be having another meat sale to clear out our freezer for the break. You do not have to be a meat shareholder to purchase. All are $10 a cut. Please bring cash or check if you are interested. If you are a meat shareholder who has not picked up their meat share in previous weeks, you do not have to pay for your previous weeks’ cuts of meat when you pick them up. We’ll be selling previous weeks’ meat at the start of Market Day, and we’ll be selling any leftover meat at the end of the day as well.
As always, make sure to send us photos and recipes of your Market Shares creations this week or tag us on our Instagram @market_shares! We’re so excited to see you this Thursday.
THERE WILL BE NO MARKET DAY NEXT WEEK! This is the last Market Day.
Last Fall Market Share
Thursday, December 5th, 12-6 PM
at Brown/RISD Hillel (80 Brown St.)
Market Day is this Thursday from 12-6pm back in the Brown/RISD Hillel at 80 Brown St. If you have a reusable tote bag or something similar, definitely bring it! We rely on donations of paper bags from volunteers and shareholders, so we can’t guarantee bags will be available. (BTW… if you have any spare bags lying around, we’d gladly take them off your hands!)
Please remember to check the signs to confirm how much of each produce item you should be picking up! Many people are not able to pick up their shares until later in the day, and they should be able to receive all of the produce they purchased without any hiccups.
Other notices
If you are on a payment plan or have arranged to pay for your share in person, we accept cash, check, or money order at Market Day. Checks and money orders can be made out to Brown Market Shares Program.
Unfortunately, we can't accommodate late pickups. We partner with the Rhode Island Food Recovery Network to donate all remaining produce items at the end of the day. However, if you can't make it to Market Day, you are welcome to send a friend to pick up your share for you! If you have an emergency and can make it between 6-6:15pm, let us know in advance and we may be able to set aside your share for you.
**Again, PLEASE REMEMBER TO BRING YOUR OWN REUSABLE BAG to pick up your share. We do not have bags to give away unless shareholders donate them.
Additionally, if you are able to bring your egg cartons back to us, we are able to give them back to Pat’s Pastured to reuse. Thanks!
As always, please feel free to reach out with any questions to info@brownmarketshares.com.
Follow the link below to our Produce Guide for ideas on how to cook and store all of the items in your share this season!
PRODUCE GUIDE
A Note on Cooking:
One of the delights of being a CSA shareholder is learning to cook with fresh, seasonal produce items of the week. Some of these fruits and veggies might be unfamiliar or infrequent visitors on your grocery list—which is something we struggle with, too! Every week, we'll include guides for cooking any items than might be less familiar as well as ideas for yummy dishes to use as inspiration in the kitchen. We'll also try to include a few published recipes that use a handful of that week's produce items.
See you this Thursday, one last time :’)
The Fall 2024 Coordinating Team
Mica, Aileen, Nikhil, Rosie, Lia, Katya, Iman, and Amelia
In addition to the recipes curated below, you can also check out our recipe doc here, which is curated with new recipes each Thursday morning by our lovely, hardworking morning volunteers!
My household has been huge fans of Ray Mack’s channel this semester. I’m so serious—we made these chicken tenders with our Pat’s Pastured meat and it was a life-changing experience. As such I’ve been waiting for the perfect time to include one of his recipes in this newsletter. Not only does he have the best channel intro song you’ve ever heard, but these collard greens are straightforward and look amazing. This is wildly not vegetarian-friendly. If you can’t get your hands on pork neck, you can sub it for pork shoulder or another meat with a relatively higher fat ratio, anything that’ll add richness. Just use what you have and go with it. Also note that he’s using twice the amount of collard greens that are being offered in the share, so roughly halve the ingredients.
1 pound rutabaga
1/8 cup extra-virgin olive oil
1 cloves garlic minced
4 sprigs fresh thyme leaves removed
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1/4 cup Fresh grated parmesan divided
1/4 cup vegetable stock
Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.
Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the vegetable stock. Cover with foil and bake until the edges and tops are golden brown and the center is tender about 45 to 55 minutes.
Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.
2 tablespoons unsalted butter
1 cup chopped onion
2 stalks celery, chopped
2 large cloves garlic, chopped
Kosher salt, to taste
2 pounds sunchokes, peeled and cut into chunks
1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
Freshly ground black pepper, to taste
Sauté the onions, celery, then garlic:
Heat the butter in a soup pot over medium-high heat until melted. Add the onions and celery and cook until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
Add the sunchokes and stock:
Add the sunchokes and your choice of stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes begin to break down, 45 minutes to an hour.
Purée the soup and serve:
Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot. Hold down the lid while blending. Alternatively, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add more salt to taste.
Sprinkle with freshly ground black pepper before serving.
SEND US YOUR RECIPES!
We love to see what you cook up with your share each week! It would be so greatly appreciated if you would send any links/photos of your favorite recipes to pr@brownmarketshares.com. Let us know if you'd be alright with us posting your photos and recipes on our Instagram: @market_shares
Thank you so much, and happy cooking!
If you are able to bring your egg cartons back to us, we are able to give them back to Pat’s Pastured to reuse. Thanks!
MISSED PICK-UPS: If you cannot pick up your share on a given Market Day between 12 PM and 6 PM, you may arrange to have a friend pick it up for you. However, all food that is not picked up will be donated at the end of the day and you will still be responsible for paying for it. Missed shares cannot be picked up at a later time or date, and you cannot take extra produce the following week to make up for a missed share.
ON MARKET DAY: We kindly ask that you remember to read the signs in front of each item at Market Day carefully. Taking more than the quantities listed on the signs or taking items from boxes not on the top of the table will deprive other shareholders of those items. This also applies for add-on items—if you have a biweekly share such as mushrooms, bread, milk, etc., please try your best not to pick up your share on odd weeks. Our volunteers will confirm for you whether you are picking up your share on a given week.
DONATION BOX: We want to minimize food waste as much as possible, so if there is a share item you will not use feel free to donate it at the box in the front. Likewise, if there is an item in the donation box that you would prefer to swap out for another part of your share, feel free to do so!
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