Good Morning Farm-to-Table Participants,
The holidays are nearing and you know what that means? Lots and lots of eating. This holiday season, make your eating filled with FRESH LOCAL FOODS!!!
We are now offering Beer Brats, free from MSG or Antibiotics. Naturally raised pork from Vermont Smoke and Cure!
We would also like to introduce Turkey Hill Farm's Quarts of Yogurt. Stuart and Margaret Osha of Randolph, VT are proud to start selling their whole milk yogurt and their Maple whole milk yogurt, by the quart at an affordable price!
Here is a note from Sandra Lory, the Keynote Speaker from our Food Is Medicine Workshop from last week, and the Program Coordinator for Good Food Good Medicine:
Heal yourself with food, change how you feel and improve your health ~
Oatmeal: for anxiety, frazzled nerves, inner warmth and a sense of feeling centered and slowed down. Actually repairs the myelin sheath of the nerve ending.
Celery (summer) or Celeriac (winter): eaten raw in sticks or grated, it is a first aid food for sugar overdose, a diuretic (reduces swelling and water retention), anti-inflammatory, and detoxifier.
Protein for breakfast: After waking, drink a glass of fresh water. Eat healthy protein instead of a sweet carb breakfast: such as dinner leftovers, soup, nut and seed butters, eggs, bean dips, nuts and seeds, cheese, yogurt) to regulate blood sugar therefore balancing mood, for sustained energy and strength for the day, grounds the body and mind. Heals behavioral problems in schools that result from an undernourished and dehydrated start to the school day.
Eat your greens: regulate function of every body system, cleansing and nourishing, a multivitamin food, rich in iron which helps the lungs take in oxygen, fiber, calcium, chlorophyll which scavenges bacteria in the digestive tract. Fresh salads and cooked dark leafy greens tossed into any main dish. Once you start you don't feel the same without having greens in your meals regularly.
Culinary (cooking) herbs: ALL of them are antibacterial and digestive aids. Eat them every day, for good medicine the old fashioned way! Basil, thyme, ginger, oregano, cumin, fennel, sage, parsley, rosemary, etc.
Some important notes for this week:
We have reconfigured our price structure. This may concern our current Farm-to-Table sites, who will see higher prices on the inventory. However, it is important to note that subsidized sites now have a Higher subsidy. And, sites that were previously Marked Up, are no longer Marked Up.
What this means is that we have made it easier for our bookkeeper to understand what subsidies are costing us. This will help us to better understand the kinds of subsidies we can provide, therefore opening up more access in our community to fresh local foods.
On another note, we have been experiencing issues with the website. Some people have been placing orders which have not been processed by the web server. It is important to click on the COMPLETE ORDER button when done ordering. You should see a page that says your order has been processed. If you do not see this page, and do not receive an E-MAIL with your receipt, there is a problem and you should immediately e-mail [email protected]
In other news, we are happy to remind you that Farm-to-Table offers the Freshest, most Local Organic produce available. We provide access and education to this food and encourage everyone to tell their friends and family about our program.
We love you very much and appreciate your commitment to fresh, local food!
Blessings to you and all your families.
A few important notes:
- Packing slips that arrive with boxes are now your invoices. These documents are to be saved and used as a current invoice. Each month, sites and buyers will receive a statement of unpaid balances, etc.
- If you have not registered, do not know how to register, or do not know or remember your password, please e-mail [email protected]
to get that resolved.
- Farm-to-Table is growing and evolving and your continued support is absolutely Vital to our program. We always welcome donations, volunteers, and support in any way, shape or form. If you are interested in making a donation, or volunteering your time, please contact [email protected]er.org
or call 802.223.1515
- As always, we work diligently to provide fresh local food products at a fair market value. This is incredible work we are all contributing to. Farm-to-Table is providing access to food for populations who really need it, as well as education for those sites. Lets spread the word. Tell press to get in touch with [email protected]
, or call 223.1515 or write an editorial to your local press.
A few reminders:
- Your packing slip is your invoice
- If you dont have a user account, set one up or contact [email protected]
- Deliveries are still being made as usual, and volunteer drivers are always welcome
Thank you and happy ordering!
Daniel Stein & Brian Van Hoy