Wednesday, September 28, 2016

Good Eats Weekly Newsletter - September 28, 2016

Only 1 week left of the Summer CSA Share! Did you sign up for fall?

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:
Spinach, Red Leaf Lettuce, Mustard Greens, Lunchbox Peppers, Dill, Cauliflower, Red Russian Kale

Out of the Bag:

Localvore Offerings Include:
Tangletown Eggs
Pete's Greens Pizza Dough
Pete's Greens Sauce

Half Veggie Members
take a YELLOW BAG containing:
Spinach, Red Leaf Lettuce, Lunchbox Peppers, Dill, Cauliflower, Eggplant, and Garlic

Fall Delivery Schedule Changes

Like the seasons, all things must transition. We are excited to share that our delivery schedule is transitioning back to primarily one day: Wednesday. Many of the sites will have different hours for pick-up, which we hope are more convenient for more members. We are still confirming times so check our website for more information! We'll send final information in the next few days through our e-mail update.

Sign up today to reserve your spot!

Fall / Winter Share starts in TWO WEEKS!

There is only ONEmore Summer Share delivery. 

Don't forget to sign up for your Fall/ Winter CSA share. Big changes are coming to the Good Eats CSA delivery schedule! 

Check our website for delivery sites, days, and time as we work to update it. 

We're proud to bring a seasonal harvest from our farm to your table.

Share the Harvest is next week!

You are invited to Share the Harvest with NOFA-VT on Thursday, October 6.

On October 6, participating restaurants, stores, and food co-ops will donate up to 15% of sales to NOFA-VT's Farm Share Program. This means upwards of $18,000 will be raised to make sure healthy fruits and vegetables are made easily available to all Vermonters.

Businesses across Vermont will participate in this day, from Burlington to Quechee. You can find out more information here or pick up a bright yellow flyer when you pick up your share this week.

Out of town next Thursday? You can donate to the Farm Share Program by visiting NOFA'swebsite or by sending in your donation to Pete's Greens, addressed to NOFA-VT, when you sign up for your Fall/ Winter CSA share.

Farm Share
NOFA-VT's Farm Share Program assists limited-income Vermonters in obtaining farm fresh vegetables through subsidized CSA shares. We are honored to work with NOFA-VT to offer discounted CSAs through the Farm Share Program. This summer, 17 families received CSA shares from Pete's Greens who otherwise would not have been able to afford it. 

Storage and Use Tips 
Cauliflower- Both veggie shares will receive cauliflower, either the romanesco variety or the more traditional white. Both are equally delectable! Romanesco has a slightly crunchier texture. You can use it the same way you would a white cauliflower. Store it in a plastic bag in your refrigerator for up to one week.
Lunchbox peppers- These "mini" bell peppers might look hot but they're actually quite mild! Lunchbox refers to the assortment of colors - yellow, orange, and red - that you might get. All are sweet. Try stuffing them, making a relish, or adding some pizzazz to whatever dish you're making!
Mustard Greens - Mustard plants produce a wholly usable product - seeds are used for flavoring things like pickles and when crushed and mixed, they create the mustard condiment. The greens are also usable and packed full of vitamins and fiber. Steamed mustard greens have been shown to help lower cholesterol levels. Store unwashed mustard greens in your crisper drawer, wrapped tightly. While we give them a pre-soaking, you may want to wash again before cooking.
Watermelon - Large share members should look for a watermelon this week - it will be out of the bag.  This melon will keep a bit longer than regular varieties so if you don't get to it for a few days or a week it should be fine.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Localvore Lore

This week's share includes Tangletown Farm eggs, Pete's Greens Pizza Dough, Pete's Greens Pizza Sauce, and mushrooms from Amir Hebib.
Let us help you with dinner! Our Pizza Dough and Pizza sauce are made at our on-farm kitchen using organic ingredients, including tomatoes from our farm. These are coming to you partially frozen so if you don't plan to use them in the next day or two, please re-freeze them. When you're ready to make your pizza or calzone, let thawed dough stand at room temperature for 
about an hour or so.  Use plenty of flour when shaping your dough.  To keep it from sticking to your sheet pan or other surface, use cornmeal. 
For a quick and easy idea, top your pizza with spinach, sauteed mushrooms, and sweet peppers! Some members will receive dough from Elmore Mountain Bakery.
Amir Hebib grows oyster and shiitake mushrooms in Colchester. You may receive one or the other - or both! These delicate mushrooms won't last long, so eat them quickly or store in your fridge in a paper bag. Shiitake mushrooms are excellent in stir-fries and other East Asian-inspired dishes. Save the stems for stock!
The last of the Summer Share eggs come from happy hens atTangletown Farm in West Glover. Recipients of loans from theVermont Farm Fund, Lila Bennett and family graze their hens on 188 acres of pasture. These hens are fed on poultry grain that is free of hormones and antibiotics. Their grain is custom made using as much wheat and soy grown in Vermont as they can find! The hens' diet is supplemented with farm-grown organic carrots and sunflowers.


Roasted Cauliflower Steaks
My family loves this tender cauliflower recipe! Serve it as a main course or as a side dish. Cauliflower can be an excellent meat substitute for vegetarians.

1 - 2 heads cauliflower, cut vertically into 1/2-inch-thick steaks
Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper
1 - 2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves

Preheat the oven to 425 degrees F.

Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.
Recipe comes courtesy of Valerie Bertinelli and Food Network.
Ricotta and Greens Dip
1 c. ricotta
1 c. sauteed or steamed greens (spinach, kale, mustard greens, chard, etc.)
Crackers or crostini
Mix ricotta with greens in a shallow dish, season to taste, and bake at 425 degrees until the top is light golden brown, about 12 minutes. Serve the savory spread with crostini or crackers. A perfect starter for a weekend gathering!
Roasted Eggplant and Mushrooms with Dill Sauce
1 lb mushrooms (depending on size; portobella, crimini, or oyster are best)
1 lb eggplant, skin removed, cubed
1/4 c. butter
2 garlic cloves, minced
1/2 c. heavy whipping cream
1/2 c. broth (vegetable or meat)
1/4 c. white wine
1/4 c. freshly chopped dill
1/4 - 1/2 tsp cayenne pepper
Salt & pepper
Preheat oven to 425F.       

In a large cast iron skillet, melt butter over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic and cayenne pepper and cook for about 1 minute.

Move the pan into the oven and cook for 15 minutes. Remove and toss. Cook for another 5 minutes if necessary.

Return pan to stove. Stir in wine and cook until all liquid has almost dissipated. Stir in broth, cream, and dill. Season if necessary. Simmer for about 5 minutes. Remove from heat and serve over your favorite pasta or rice. Garnish with green onions.

Wednesday, September 21, 2016

Good Eats Weekly Newsletter - September 21, 2016

Just two weeks left of the Summer CSA Share!

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:
Mesclun, Rainbow Chard, Broccoli, Carmen Peppers, Tomatillos, Radishes, Scallions, and Viking (or Wilcox) and Yukon Gold Potatoes

Out of the Bag:

Localvore Offerings Include:
Red Hen Baking Co. Bread
Sweet Rowen Farmstead Garlicky Tomato Cheese
Champlain Orchards Rambour Franc Apples

Half Veggie Only Members
Mesclun, Broccoli, Carmen Peppers, Tomatillos, Radishes, Scallions, and Beets

Fall / Winter Share starts October 12!

Autumn officially begins this week. Sign up for your Fall/ Winter CSA share so you don't miss a week without Pete's.

There's no better way to honor the bounty of the harvest than by signing up for 17-weeks of organically grown vegetables to last you through the winter

Our Fall/ Winter Delivery Sites are Changing!

We are revamping our Fall/ Winter Share delivery sites. Many sites will stay, some new sites are coming on board!

Returning Sites
True Colors, Montpelier - Back by popular demand, True Colors is returning as a CSA site! Many members appreciated True Colors' location and accessibility. True Colors is located at 141 River Street. The hours for pick up will be 9 - 5.

Bessery's Market, North End, Burlington - Bessery's renovation is complete! We thank the crew at the Robert Miller Rec Center for graciously hosting the CSA share while Bessery's got a facelift. Located at 1398 North Ave, Bessery's Butcher Shoppe has hosted Good Eats for many years. The Rec Center will no longer be a site starting October 12.

Thursday Sites
To provide you with the freshest produce and localvore items, we are moving our delivery day back to Wednesday. A few sites will still be delivered on Thursday. Our own Pete's Greens truck will head one direction and Farm Connex (formerly D&S Distributors) will head another - two trucks, just as many sites! 

New Sites
We are considering new sites in Plainfield, Essex Junction, and the New North End of Burlington - know a good host location? Let us know!


Storage and Use Tips 

Broccoli - Yes, both shares received broccoli last week, but how good is fresh broccoli as autumn arrives?! It's like summer is never ending... we are having a great broccoli year, so we decided to share that harvest with you. Please enjoy it! Broccoli has a short shelf life so eat it quickly. The fresher, the better!
Carmen Peppers - These sweet peppers (which may be yellow or red) are a delight! The Carmen is an Italian pepper named for its bull's horn shape ('corno di toro'). These are wonderful roasted. You can freeze them whole or in slices if needed.
Tomatillos - A close cousin of the tomato, tomatillos are a Mexican fruit that remains firm, small, green, and come with a protective husk. Remove the husk and wash the tomatillos well before eating - the husk stays attached with a sticky substance. Because they are acidic, tomatillos are rarely used raw. Roast them to rid of excess liquid and soften their texture. They can quickly be turned into a salsa by blending them. Store tomatillos in their husks in a paper bag in the refrigerator for up to 1 month.
Rainbow Chard - This beautiful chard is so colorful, you can almost taste the variety of vitamins and nutrients packed inside each stem and leaf! Chard is best eaten cooked but can be eaten raw - try it in a smoothie! It can be used as a substitute for many recipes that call for spinach or other greens but cook the stems first as they take longer than the leaves. Eat is as a side dish braised one of two ways: Put a little olive oil or butter, 2 cloves of minced garlic, and half a minced onion in a saute pan. Put in chopped chard, cover tightly, and cook until wilted. Then add red wine vinegar or apple cider vinegar, salt, and serve! Store it wrapped in plastic.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Localvore Lore

This week's share includes Red Hen Baking Company bread, Sweet Rowen Farmstead's Garlicky Tomato farmers cheese, and Champlain Orchards Rambour Franc apples! Apples, bread, and cheese... a winning Vermont combination!
We bring you two different types of Red Hen Baking Co. bread this week. Wednesday Localvore/ pantry shares will enjoy the Polenta Bread while Thursday Localvore/ pantry shares get the Pain au Levain. Described as "oozing with terroir", the pain au levain is made with 75% heirloom wheat called Turkey Red and the other 25% of whole wheat flour coming Gleason Grains in Bridport. The Polenta Bread is creamy and light, made with heirloom corn - 90% of this bread is is made with Vermont ingredients! Both breads have a 2 - 3 day lifespan, so enjoy quickly!
To top your bread, enjoy the Garlicky Tomato Farmer's Cheese from Sweet Rowen Farmstead! This creamy cheese spread is made completely on farm from happy belted linebacks, a heritage breed, in West Glover, just a few miles down the road from us. Sweet Rowen's owner, Paul Lisai (at right), is one of the recipients of a loan from the Vermont Farm Fund, which you'll be reading about more in the next few weeks.
The perfect complement to cheese and bread, the Rambour Franc apples from Champlain Orchards were personally selected this week by owner Bill Suhr. The "Rambo" flavors are mild, with a good sweet-tart balance. You may taste a pleasant mix vinous berries, reminiscient of the McIntosh family, or get a hint of vanilla. Discerning palates may even taste something like a minty tarragon.   


Pasta with Red Chard and Garlic Chips
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (kale, pac choi, whatever you have left in the fridge). 

1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.  Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Roasted Tomatillo Salsa
1 pint tomatillo
Small onion, minced
1/2 c minced cilantro
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
Hot pepper to taste, either red pepper flakes or fresh minced chile pepper
Half carmen pepper, optional, to taste

Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice.

You can also pulse all together in a food processor.

Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.

Quinoa Stuffed Carmen Peppers


1 Tbsp olive oil
1 yellow onion, finely chopped
1 jalapeno, seeded and finely chopped
1 pound ground beef (optional)
1 1/2 c quinoa, prepared (optional)
2 c cheese, 1/2 reserved for top
Carmen peppers, halved and seeded
Sour cream

Preheat oven to 350 degrees. Arrange Carmen peppers in a large casserole dish. Saute onions for 3 - 5 minutes until they soften and turn translucent. Add jalapeno and saute for another 3 0 5 minutes. Remove from heat.

If using ground beef, heat a skillet over medium-high heat and add a tsp of oil. Place ground beef in the pan (sprinkle with any seasoning) and stir frequently, browning and breaking apart all pieces. This should take 7 - 10 minutes.

In large bowl, combine quinoa, beef, and cheese. Stuff peppers with quinoa mix and top with extra cheese. Cover with foil, bake for 35 - 40 minutes. Remove foil for last 10 minutes of baking.

Sprinkle with cilantro and scallions, serve with sour cream and tomatillo salsa.

Wednesday, September 14, 2016

Good Eats Weekly Newsletter - September 14, 2016


Fall/ Winter Shares start October 12

Only three deliveries are left of the Summer Share season. Our fall delivery sites are changing -
sign up today to reserve your spot.

This week in your share...

Fresh salsa from our kitchen to yours!
Full Veggie Share
Mesclun, Head of Red Lettuce, Dill, Beets, Broccoli, Leek, Carrots, Kohlrabi, Pac Choi, and Garlic

Half Veggie Share
Mesclun, Wax Bean Mix, Broccoli, Carrots, Kale, and Potato Mix  

Pantry Share
Tangletown Farm Eggs
All Souls Tortillas
Pete's Greens Fresh Salsa
Earth Sky Time VT Goldburgers

Storage and Use Tips

Potatoes - Half share members are receiving a variety of our red gold, Adirondack red, and Yukon gold potatoes. Store in a cool location.

Broccoli - Both share members are receiving broccoli. The best way to store broccoli? Eat it as soon as possible! If you can't, raw broccoli requires circulation so wrap it loosely in a damp paper towel and refrigerate. Try to use it within 2 - 3 days. Try raw broccoli in a broccoli raisin salad (see below), steamed, or sautéed with garlic. The stems are full of rich nutrients so you can eat the whole thing. 

Wax Beans - It's nearing the end of bean season so we should enjoy these deep purple, rich green, and bright yellow wax beans while they last. Both shares can enjoy a colorful bean mix. Eat them on their own or cook them with other veggies.

Dill- It may be a less common herb, but dill is a flavorful addition to fish, vegetables, and eggs, and goes well with cheese. Full share members receive a bunch of dill. Store it in a damp paper towel inside a plastic bag or to preserve it, you can dry it or wash it, chop it, dry it, then freeze it. Dill goes great with beets, in Greek-style dishes, or with kohlrabi.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.

Localvore Lore

This week's Localvore/pantry share includes Tangletown Farm eggsAll Souls Tortilleria tortillasPete's Greens Fresh Salsa, and Goldburger Veggie Burgers from Earth Sky Time Farm.

This week's eggs come from Tangletown Farm in West Glover. Lila's hens enjoy their days outside, pecking, scratching, grazing and then laying you delicious, wholesome eggs.

All Souls Tortilleria in Waitsfield makes these corn tortillas using a Mesoamerican recipe of corn kernels cooked in a solution of ground limestone and water, which is then ground into fresh masa with hand-carved volcanic stones. The heirloom corn is sourced from Vermont and New York farms. The tortillas are coming to you frozen and if you don't plan on eating them within the next week, it's best to keep them frozen until you're ready to enjoy.

This week you get to enjoy our bumper crop of tomatoes in our Pete's Greens Fresh Salsa! Made today, this medium-hot salsa uses tomatoes, jalapeños, and cilantro from our farm! We rarely have opportunity to make this salsa for you. We pulled our Chef Dana out of our Waterbury store today to make it fresh for this week's shares.  Enjoy it atop your veggie burger and tortillas or with your favorite tortilla chip.

Based in Manchester, VT, Earth Sky Time Community Farm makes Vermont Certified Organic Goldburgers from organic VT-grown carrots and potatoes and organic almonds, sunflower, flax, and sesame seeds, brown rice, and oats. They are cooked in a wood-fired oven and come to you free of gluten, egg, wheat, and soy. These delicious burgers can simmer in olive oil or be toasted, roasted, or grilled!

Fall/Winter Share begins in just 4 weeks!
Sign-up Now!

Please help us out and sign up early!  If you know you are joining, don't procrastinate. Every year we evaluate our pick-up sites based on membership and we may need to cut some sites this Fall.  We don't like discontinuing sites but we do need to keep our delivery route achievable.  So show your support for your favorite neighborhood pick-up location and sign up soon so we can see that show of hands!

We keep harvesting from the fields and tunnels long into the autumn so you can expect bunched chards, kales, field greens etc right into December and beyond.   When it gets really cold and the snow flies, we harvest from our greenhouses to bring you fresh sprouts and greens (and this year, with construction of a new house we have more capacity than ever).  In addition to green things of course, we'll keep you fed with a hearty assortment of storage crops & root crops PLUS some pretty great summer stuff that we work hard to preserve and freeze for your winter enjoyment.  And meanwhile for all you localvore and pantry members we'll continue to bring you the same great local eggs, breads, cheeses, and assorted pantry staples to round out your diet (all the while giving business to the terrific and inspiring farmers and producers we have in our midst).

Our six share options are available year-round:
  • Localvore (veggies and pantry items, $46/week)
  • Veggie Only (8 - 10 veggie items, $29/week)
  • Half Veggie (5 - 7 veggie items, $22/week)
  • Half Veggie with Pantry (Localvore and Half Veggie combined, $39/week)
  • Pete's Pantry (Localvore pantry items only, $18/week)
  • Meat (monthly delivery of meats, $50/month)

The fall/winter share runs from October 12 - February 9. As we evaluate our delivery sites some site members may receive a survey that we hope you will take a couple minutes to help us with. If you have ideas for sites, let us know.

Click here to sign up today!
Recipes of the Week

Kohlrabi-Carrot Salad with Dill Vinaigrette

Salad Ingredients
1 lb or 4 medium kohlrabi, peeled and chopped (3 cups) 
1 medium red and/or green sweet pepper, seeded and chopped
1 medium carrot, chopped
1/2 small onion, chopped 
1 recipe Dill Vinaigrette (below)
lettuce leaves

Dill Vinaigrette Ingredients
1/4 cup cider vinegar
2 teaspoons olive oil
1 teaspoon sugar 
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill
1/4 teaspoon celery seeds
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Vinaigrette (can be made ahead of time and chilled)

In a screw-top jar combine cider vinegar, olive oil, sugar, snipped fresh dill or dried dill, celery seeds, salt, and ground black pepper. Cover and shake well to combine. Use immediately or cover and chill for up to 1 week.

In a large bowl, combine kohlrabi, sweet pepper, carrot, and onion. Add Dill Vinaigrette; toss gently to coat. Cover and chill for 2 hours, stirring occasionally to coat with dressing.

Stir before serving. Serve salad on lettuce leaves.

Broccoli Raisin Salad
For years, this is the only way I would eat broccoli! Customize this simple recipe however your family will enjoy it!

5 cups fresh broccoli florets (about 1 medium head broccoli)
1/2 cup diced red onion (about 1/2 small onion)

3/4 cup raisins
1/2 cup sliced cherry tomatoes (optional)
1/2 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar
Pinch salt (to taste)

Optional toppings:
5-6 slices bacon, cooked, drained, and crumbled
1/2 cup roasted salted sunflower seeds

Add broccoli, onion, raisins, and cherry tomatoes, if using, to a large bowl.

 In a small bowl, whisk together the mayonnaise, vinegar, and sugar. Stir in a pinch of salt. Pour dressing over broccoli and toss well. Add bacon and sunflower seeds.

Refrigerate for at least one hour before serving. Keeps refrigerated in an airtight container.

Garlic and Ginger Pac Choi
From our recipe archives... Serve this delicious Asian style side dish alongside grilled chicken and some rice for a great simple meal.
2 small heads of Pac Choi
1 TB finely minced ginger
2 gloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the white stalks crosswise into 1/2 to 1/2 slices until you reach the leaves. Chop leaves into 1 or wider ribbons and set aside.
Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks and let them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the leaves. Saute until the leaves have wilted.

Changes to your Delivery?
If you will be away during an upcoming week and need to make changes to your share delivery, please let us know at least 1 week before the change. You can have your share donated to the Food Shelf or you can skip your share delivery and retain a credit on your account toward the purchase of your next share.

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