PRODUCER SPOTLIGHT | RED DUCK FOODS

PRODUCER:: Red Duck Foods 

LOCATION:: Portland, OR

PRODUCTS:: Artisan Organic Condiments

Red Duck Foods started as a class project at the University of Oregon. Classmates Jessica Hilbert, Shannon Oliver and Karen Bonner felt like there was no creativity in the condiment aisle and knew they could make really flavorful products from honest and clean ingredients.

Their ingredients are sourced as close to home as possible. Tomatoes are grown in the Central Valley of California, spices are custom blended by a Portland company, and the honey for their BBQ Sauces comes from Glory Bee Foods in Eugene.

Jessica, Shannon and Karen enjoy the variety of tasks every day brings, from delivering their products to testing newly developed recipes. There’s never a dull moment and they have a lot of fun whatever it is they're doing.

You can read more about Red Duck Foods and their delicious products on their website.

This week ACME Farms + Kitchen Locavore Boxes will include Red Duck Ketchup used in a fun dipping sauce for Sweet Potato Fries served with homemade Black Bean Burgers.

We always like to ask our Producers about their favorite recipe. When we asked Jessica she said that was nearly impossible to answer but she did share this recipe for homemade Cauliflower Tots!

 

Cauliflower Tots
 
1/2 cup finely diced yellow onion
1 head cauliflower, cut into florets
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/3 cup almond meal
1 egg, plus 1 egg white
Freshly ground black pepper, to taste
Olive oil, for baking
Red Duck Ketchup, for serving 

Preheat oven to 350 degrees.

Use a food processor to process the cauliflower florets in batches until they are cut into pieces roughly the size of rice grains. Place into a microwave-safe dish and microwave for 4-5 minutes or so, until softened, stopping once or twice to stir. Let the mixture cool.When cauliflower is cool enough to handle, use a cheesecloth to squeeze out as much of the moisture as possible. Discard liquid and combine the solids in a medium bowl with the onion, Parmesan, breadcrumbs, almond meal, egg, and egg white. Season with black pepper and mix thoroughly until combined.

Coat a large cookie sheet with a tablespoon or two of olive oil. Use a tablespoon to scoop out uniform pieces of the cauliflower mixture and shape them into oblong tot shapes. 

Bake in preheated oven for 20 minutes or so, then use a spatula to flip tots. Bake them for 10-15 minutes more, until browned and cooked through. Serve hot, alongside the Red Duck Ketchup flavor of your choice (or all three!). Makes about 24 tots.
 
Adapted from Just a Taste.

PRODUCER SPOTLIGHT | BURK RIDGE FARMS

PRODUCER:: Burk Ridge Farms

LOCATION:: Lynden, WA

PRODUCTS:: Grass-Fed/Finished Beef and Pasture-Raised Pork

Burk Ridge Farms is a beautiful 150 acre, multi-generational operation located in Lynden, WA. The family owns and conducts every step of the animal raising and food making process. They calve, grow, finish, slaughter and process all of their meat right on the farm. Their cattle is grass fed and taken to an older age creating the marbling effect that makes Burk Ridge's steaks and meats as flavorful as possible. They also dry age the carcass for 3 weeks to bring out the flavor and tenderness of the finished product.

The Koenen and Dykstra family is committed to sustainable farming practices using rotational grazing and foraging methods, as well as organic and humane practices.

Burk Ridge Farm pigs are fed organic, gmo-free, soy free grains from local company, Scratch and Peck Feeds while they free range on pasture at the farm. 

In the winter time, the cattle feed on hay harvested from the farm and neighboring farms using the same stewardship practices as Burk Ridge.

You can read more about Burk Ridge Farms' history and practices on their website.

This week ACME Farms + Kitchen is selling shares of Burk Ridge Farms beef to our Bellingham and Seattle area customers. Don't miss the opportunity to stock your freezer with the best meat we've tasted!

We can't wait to get our shares so we can use our recipe for Shepherd's Pie! For our Portland friends we suggest using Deck Family Farm ground beef in this classic comfort food recipe.

SHEPHERD’S PIE

1 lb ground beef

1 onion, finely diced
2-3 carrots, diced

1 garlic clove, minced
.5 tsp dried thyme leaves

1 tbsp olive oil
1 bunch kale, stems removed, coarsely chopped 

1 tbsp butter
1 tsp cornstarch, dissolved in water
1 cup water
1.5lb Yukon gold potatoes

milk + butter for making mashed potatoes

Preheat oven to 350°F. Peel and cube potatoes. Place in a pot and cover with several inches of water. Bring to a boil then simmer until tender. Drain and mash with butter, milk and salt. Set aside. 

Heat oil in skillet over medium heat. Add onions, carrots, garlic and thyme. Toss to coat. Cover and cook 8-10 minutes or until tender. Add beef and cook, breaking apart with a spoon. When beef is cooked through add the kale and cook until wilted. Add water and bring to a boil. Stir in cornstarch mixture and butter. Simmer until thickened. Pour meat mixture into a pie plate, top with spoonfuls of mashed potatoes and bake 20-25 minutes or until top is golden brown and filling is bubbling. Let rest a few minutes before serving.

NOT YOUR AVERAGE MEAL DELIVERY SERVICE


It seems that everywhere you look these days there’s another Meal Kit Delivery service popping up. When people first learn about Acme Farms + Kitchen we often hear, “Oh, you’re just like Blue Apron and Plated”, or any one of the other big national chains.
While it’s true that we offer the conveniences of online ordering, home delivery and recipes, the similarities end there.
Since founding this company over four years ago, we’ve been staunchly committed to making it easier for busy families to bring clean, local food into their homes while supporting local farmers and artisan producers and strengthening their local food system.



Each week our Locavore Boxes are filled with vegetables, meat, cheese, pasta and more from truly local producers that many of our customers already know. Our food comes from people we’ve met and places we’ve been. ACME customers are eating food grown and produced by their neighbors. The bread is baked the morning you receive it and the produce was likely harvested within 48 hours of it arriving on your doorstep.

The national chains cannot make these claims. The big guys ship food hundreds and thousands of miles. Families in Portland, Maine are receiving the same food as families in Portland, Oregon. As a rule, we source a majority of our food from within a 200 mile radius of our Hub, expanding our reach to the greater Pacific Northwest Region, as needed, for specialty items like grains, summer stone fruit and wild Alaskan fish.

Just this week, each Bellingham and Seattle area Locavore Box contained products from 15 local producers including Crown S Ranch, Galley Fare, Breadfarm, La Fiamma Wood Fire Pizza, Lagana Foods, Samish Bay Cheese, Cascadia Creamery, Spice Hut, McIntyre Family Farm, Happy Chix Farm, Mama’s Garden, Prairie Road Farm, Rabbit Fields Farm, Northwest Horticulture, and Sherman’s Pioneer Farms.
Because we don’t serve hundreds of thousands of customers or deliver millions of meals each week, we can stay committed to using only small and mid-sized producers in our food shed and not be dependent upon “Big Ag”. We are strengthening food systems in communities and making them less reliant on industrialized food and the vast transportation network that supports it.



Our boxes travel dozens of miles, not hundreds or thousands. We don’t deliver in the insulated coolers packed with pounds of ice packs that are necessary when travelling for days in the back of delivery truck. We keep our packaging minimal and sustainable and your order is delivered only a few hours after it was packed. The simple cardboard box you receive can easily be returned for reuse at your next delivery as can the ice packs and glass milk bottles. Within the box, produce is portioned into kraft paper or compostable bags. Minimal packaging means minimal waste.

















Why not give Acme Farms + Kitchen a try? You'll get truly local, fresh food from small independent producers delivered to your doorstep in minimal packaging for less than $5 per serving! Save $10 off your first order of $50 or more with coupon code LOCAL.

PRODUCER SPOTLIGHT | ANCIENT HERITAGE DAIRY

PRODUCER:: Ancient Heritage Dairy

LOCATION:: Portland, OR

PRODUCTS:: Soft and Aged Cheese

Ancient Heritage Dairy uses time-honored European methods to handcraft small batches of their delicious cheese. Their choice of sheep's milk makes for a unique flavor profile and lends to the texture of both their soft and aged cheeses. Visitors are welcomed at their new urban creamery located in the Artisan corridor of Southeast Portland. Ancient Heritages cheese can be found at restaurants, specialty shops and markets, and in our Locavore Boxes. Read more about Ancient Heritage Dairy and their products here.

Cara and Joy recently visited Ancient Heritage's new location. Read more about their visit and expansion into Portland here.

  

Try one of our favorites using Ancient Heritage Crème Fraiche.

CORN MUFFINS [adapted from SmittenKitchen.com

2 cups Lonseome Whistle Farm cornmeal, divided
1 cup Fairhaven Flour Mill flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/4 cups Fresh Breeze Organic milk
8oz Ancient Heritage Crème Fraiche
8 tbsp Golden Glen Creamery butter, melted and cooled slightly
4 tbsp sugar
2 Farm Fresh eggs

Heat oven to 425F. Prepare a muffin tin by lining the cup with papers.

In a mixing bowl, whisk together 1 1/2 cups of the cornmeal, flour, baking powder, baking soda and salt.

To par-cook the remaining cornmeal, thoroughly combine the ½ cup cornmeal together with the milk in a microwave safe bowl and cook for 90 seconds. Whisk and continue to cook in 30 second segments until you get a thick porridge-like consistency. To do this step on the stove, cook the cornmeal and milk mixture over medium heat, whisking constantly, until thickened to the correct consistency. Transfer to a bowl to cool slightly.

Whisk the cooled, melted butter, sugar and crème fraiche into the cooked cornmeal until combined. When mixture is cool to the touch, whisk in the eggs then stir in the dry ingredients. Stir to thoroughly combine. Scoop the batter in equal portions into the prepared muffin tin.

Bake until the muffins are golden brown on top and a cake tester comes out clean, 13-17 minutes. Let the muffins cool in the pan for 5 minutes then remove from the pan and cool further.

 

ACME FARMS + KITCHEN BY THE NUMBERS

 

AF+K by the numbers - check out the amount of local food we purchased in 2014!

We are so proud of the positive impact we've had on our local farmers and food producers. Our customers' interest and dedication to healthy meals is having a tremendous effect on our local food economy keeping the people who grow and make our food in business.

When you buy from ACME Farms + Kitchen you know exactly where your food comes from and that your grocery budget is being well spent supporting farmers and businesses that care about their customers and our community. Together, we can ensure that these hard working folks are able to continue growing and making the fresh, healthy foods we all enjoy.

Check out the list of Farmers, Ranchers + Fishers, and Artisan Producers we worked with in 2014 and 2015. As we head into 2016 we'll be adding even more locals to this list. 

FARMERS
Bellewood Acres
apples, apple chips, cider
Bow Hill Blueberries
blueberries, jam, edamame
Cascadia Mushrooms
shiitake + oyster mushrooms
Cedarville Farm
produce + eggs
Cloud Mountain Farm Center
produce
Fresh Breese Organic
milk + cream 
Growing Washington
produce
Haricot Farms
dried beans
Hedlin's Farm
prduce, grain, flour
Hopewell Farm
produce
Joe's Garden
produce
Lyall Farms
sweet potatoes
Mama's Garden
produce, eggs, pumpkins
Martin Family Orchards
stone fruit
Moondance Farm
produce
Osprey Hill Farm
produce, eggs
Palouse Brand
dried beans 
Prairie Road Farm
produce, eggs
Sage + Sky Farm
eggs
Sherman's Pioneer Farm
sugar hubbard squash
Smallwood Farms
produce
Starvation Alley Farms
cranberries
Triple Wren Farm
cut flowers, produce
Viva Farms
produce
 
RANCHERS + FISHERS
3 Sisters
grassfed beef
Barlean's Fishery
fin fish + shellfish
Crown S Ranch
grassfed beef, pastured pork, chicken + lamb
Jones Family Farm
grassfed beef, pastured pork
Lummi Island Wild
reefnet salmon
Samish Bay Cheese
grassfed beef, pastured pork
Skagit Angus Beef
grassfed beef
Skagit River Ranch
grassfed beef, pastured pork
Taylor Shellfish Farm
clams, oysters, mussels
Western Freedom Seafood
alaskan true cod
Osprey Hill Farm
pasture raised chicken

ARTISAN PRODUCERS
Bellingham Pasta Co.
handmade pasta + sauces
Breadfarm
artisan breads + sweet treats
Cascade Cheese Co.
artisan cheese
Cascadia Creamery
artisan raw cheeses
Chia Girl Foods
chia seed fruit spreads
Flying Bird Botanicals
teas + drinking chocolates
Gothberg Farm
goat cheese
jonboy Caramels
handmade caramels
La Fiamma
pizza dough
MMLocal Foods
preserved fruit + vegetables
Moon Valley Organics
honey
Mt. Townsend Creamery
artisan cheese
Pipitone Farms
preserve, salsas, dried fruit
QUIN Candy
handmade confections
Ralf's Bavarian Bakery
authentic pretzels + pretzel buns
Samish Bay Cheese
artisan cheeses + yogurt
Tadeo's Restaurant
handmade organic tortillas

Have a favorite local? We'd love to hear about it. Just email us or leave us a note on our Facebook page.