Registration is now open for our 2014-2015 Winter Harvest Program! Winter Harvest will continue to be delivered straight to participant's doors*!
- Local, farm fresh food from November through March, delivered on the 1st and 3rd Wednesday of each month, for a total of 10 baskets over 20 weeks!
- All baskets will include a dozen eggs and a loaf of bread EVERY time - no need to add on unless you want extra eggs or bread.
- Each basket will contain a variety of foods including: fresh produce, 1 dozen eggs, 1 loaf of Bread Basket bread, and other special items like goat cheese, peanut butter, freshly ground grits, cornmeal, dried apples, mushrooms or other locally grown or made items.
- Optional meat specials will be available just to Winter Harvest participants. When meat specials become available, participants will be informed through email.
- Your first Winter Harvest basket will be delivered in a covered tomato box. There is a rotation of boxes. We will deliver another box for the second delivery and pick up the empty box from the first (make sure to leave it outside).
- 70 total shares are available. If you would like a delivery each week, purchase two shares and we'll make sure you get one share every Wednesday for the 20 week period.
Participation is limited so sign-up early to ensure your spot! Sign-up details are as follows:
- Sign-up by completing the registration form. After registering you will be directed to the payment page to process payment by credit/debit card or payments may be made by check. Deposit must be received by October 21, 2014.
- If paying with credit/debit, a one-time surcharge of $15.00 has been added to the $100.00 deposit or full payments.
- Final balance is due by November 21, 2014. Upon request, special arrangements will be considered.
Examples of local food items that will be in baskets (in addition to bread and eggs):
lettuce, kale, collards, swiss chard, bok choy, greenhouse tomatoes, mushrooms, butternut and acorn squash, kohlrabi, broccoli, cauliflower, honey, cheese, nuts, nut butter (peanut, pecan, almond), preserves, butter, and much more!
Examples of potential monthly meat specials: Christmas Ham, Whole Chicken, Ostrich burgers! If interested, purchase online and we will include your special in the next basket.
by Deirdre Parker Smith for The Salisbury Post, August 12, 2014
It was a busy, loud and frantic Market Chef competition on Saturday, with three chefs and their assistants vying for the win.
Becky and Autumn Ulrich, winners of the first competition on July 19, were back, along with Christine Wilson, who chose Quinn Scarvey, the first round's second place winner, as her assistant, and Penny Collins and Laura Vella, both of whom have "done some chefing," as Laura pointed out.
The secret ingredients for this round were guinea fowl from Yorke Reynolds and bitter melon from Lee Ly.
You could see some surprise on the contestants' faces. They also had to use three of these four ingredients: eggplant, tomatoes, hot and sweet peppers or mustard.
There was a mad grab for ingredients, then contestants had $10 and 15 minutes to shop. Christine and Quinn picked up purple okra and Thai basil. Penny and Laura got corn, scallions, zucchini, onion and basil, and Becky and Autumn got squash and basil.
Every year Bread Riot is proud to partner with local farmers to offer bulk meat purchases. We strive to conduct at least 2 bulk beef purchases per year - one in the early spring and one in the fall.
We are currently taking orders for our next Beef purchase that has a tenative pick-up date of August 25. Our supplier this time will be Big Oak Farm of Kannapolis.
Join us at the Center for the Environment in late September/early October for our next movie viewing and local food tasting. This time we'll be viewing A Place At The Table, from the people that brought you Food Inc.
Fifty million people in the U.S.—one in four children—don't know where their next meal is coming from. Directors Kristi Jacobson and Lori Silverbush examine the issue of hunger in America through the lens of three people struggling with food insecurity: Barbie, a single Philadelphia mother who grew up in poverty and is trying to provide a better life for her two kids; Rosie, a Colorado fifth-grader who often has to depend on friends and neighbors to feed her and has trouble concentrating in school; and Tremonica, a Mississippi second-grader whose asthma and health issues are exacerbated by the largely empty calories her hardworking mother can afford.
Ultimately, A Place at the Table shows us how hunger poses serious economic, social and cultural implications for our nation, and that it could be solved once and for all, if the American public decides — as they have in the past — that making healthy food available and affordable is in the best interest of us all.
Further details and an extact date and time will be announced soon.