Why a local, organic, pasture-raised turkey is worth the price.

Photo courtesy of Osprey Farms

Let’s face it: our food system is broken. For most, eating in a way that is healthy, nutritious, ecologically sound, humane, good for the environment, good for local economies, and that works for our busy lives remains a difficult—if not impossible—balancing act. As a culture and a society, we have long accepted this broken industrial food system as the norm.

At Acme Farms and Kitchen, our mission is to combat our broken food system through building a local food movement—a movement that directly challenges our broken food system and long normalized ways of eating. We hope our locally sourced meal kits make it easier to eat in a way that is delicious, healthy, and good for the environment and local economies.

This holiday season, you may be looking at how you can support and strengthen your local food systems through purchasing a local, organic, pasture-raised turkey. We will be the first to admit that this is not an option for many, as a turkey that meets these standards can often cost upwards of $100—compared to the $30 price tag of an industrial farm-raised turkey. This is the unfortunate reality of our current food system which makes healthy and ethical eating inaccessible for many.

But if you find yourself in a situation where you can afford a local, organic, pasture-raised turkey, there are plenty of great reasons and benefits to doing so, and—like many—you may find the price well worth it.

In this HuffPost article, Julie Thomson breaks down the costs of raising a truly pasture-raised, organic turkey on a small local farm (similar to Acme’s turkey suppliers Osprey Hill Farms and Chehalis Valley Farm). Among the benefits: small farm turkeys are not subjected to the horrific treatment that industrial raised turkeys are subjected to, they are fed a well balanced diet of foraged greens and organic grain which greatly improves the flavor of the turkey, and a small family farm is supported in their mission to challenge the industrial food system and keep money in their local economy.

Even with the higher costs associated with raising an organic pasture-raised turkey, many small farms are still often operating on small profit margins with events such as an especially cold winter or a coyotes eating a few birds greatly impacting their profitability for the year. These unexpected events must also be factored in when a small producer prices their turkey.

As consumers, often the only thing we are taught to see with our food choices is the price tag. But building an ethical food system means taking the time to understand what goes into that price and evaluating if purchasing the product is worth supporting the system behind it. We hope you will consider this when making your turkey purchase this year if you have the means to do so.

Our Fall Baking Challenge is here!

Our first ever Fall Baking Challenge kicks off this Friday, November 13th!

If you’ve already purchased your box, you are invited to join the #acmefromscratch Facebook group to connect with other bakers and receive tips from Chef Andrew! https://www.facebook.com/groups/acmefromscratch

If you have yet to purchase your box, order here: https://theacmebox.com/product/bakery-station
Supplies are limited!

SPREAD THE LOCAL LOVE! REFER A FRIEND!

The fall harvest is in full swing! Now that we have finally settled into our new space, our crew and local producers are ready to grow! 

Help us share the local love!

So many people are benefiting from meal kits deliveries, but we still need to spread the word that there is a local option out there — us! And the truth is, we’d rather give back to our loyal customers rather than spending money on social media ads and marketing.

So… here is our exciting new offer! 

Now until the end of the year, we are DOUBLING REFERRAL CREDIT

You will now automatically get $20 credit (for every friend referred!)
Your friend(s) will get 20% 
off with code: Fallfriend2020

We will keep track of referrals, maybe even make a leader board. 🙂 We will have weekly prize drawings of $25 gift certificates and/or Free Bakery Kits which we will annoyance every week. And at the end of the year, our top referral customer will win a grand prize! 

Please consider joining us in spreading the word to your friends and family, and help strengthen our local food community together. Delicious Food, Supporting Local, All Delivered.

Your friends will love us! 🙂


THIS WEEK’S FEATURED MEAL KITS INCLUDE:

ROASTED CAULIFLOWER QUINOA BOWLS WITH CHICKPEAS + TAHINI
THAI PORK BURGERS
CARAMELIZED APPLE SKILLET PANCAKES
FISH TACOS
PUMPKIN DONUT HOLES

ACME KIDS BOX HALLOWEEN SPECIAL!

ACME KIDS BOX – HALLOWEEN SPECIAL!

Help get your kids in the Halloween spirit with these fun Halloween snacks and meals. When they don’t get to make Halloween crafts and cooking projects at school, why not bring the Halloween fun at home?!

This week’s Halloween KIDS BOX special includes:
Halloween Pasta, Halloween Mummies, Spooky Kiwi Monsters, Apple Monster Mouths, Roasted Pumpkin Slices, Spider Web Pancakes, Pumpkin Oranges, and Pre-made Pumpkin Patch Shortbread Cookies for a treat!

Support local, while enjoying some Halloween fun!
(Fun for all ages! – you don’t have to be a kid to order!)


Thank you for supporting local with us!

~Your Acme Family

NEW RECIPE: RATATOUILLE

40 Minute Meal, 40 Minute Bake Time
Serves 4
Vegan

INGREDIENTS:
1 lb Japanese eggplant, trimmed
salt
1 lb zucchini, trimmed
1 lb yellow summer squash, trimmed
4 roma tomatoes cored

2 tbsp olive oil
1 onion, diced
1 red bell pepper, peeled + diced
3 cloves garlic, minced
2 tbsp red wine vinegar
3 roma tomatoes, cored and diced
salt + pepper to taste
2 tbsp basil, minced
1 tbsp oregano, minced

1 clove garlic, minced
3 tbsp parsley, minced
2 tbsp basil, minced
1 tbsp oregano, minced
1/4 cup olive oil
salt + pepper to taste

INSTRUCTIONS:
Slice the eggplant into rounds about 1/8 inch thick (a mandoline or very sharp, serrated knife works the best for this) and place in a colander. Toss the eggplant with about 1/2 tsp salt, set the colander in the sink, and let the eggplant drain for about 1/2 hour. Slice the zucchini, squash, and 4 roma tomatoes into rounds the same size as the eggplant and place in piles on a baking sheet. Save the ends of the tomatoes to add to the sauce.

Heat the olive oil in a 12-inch ovenproof skillet set over medium-high heat and add the onion and bell pepper. Sauté until soft, about 6 minutes, then add the 3 cloves garlic and continue to cook for another minute. Stir in the vinegar and diced tomatoes (including the reserved ends), reduce heat to medium, and simmer until the tomatoes have broken down into a thick sauce, about 10 minutes. Season well with salt and pepper, remove from heat, and stir in the basil and oregano.

Preheat oven to 375F.

While the sauce is simmering, make the herbed oil. Stir the final 6 ingredients together in a small bowl and set aside.

Next, assemble the ratatouille – be patient, this takes a bit of time. Placing the vegetables directly on top of the sauce in the skillet and alternating slices of eggplant, zucchini, tomato, and summer squash, create a tight ring around the inside of the pan. Create a second, smaller ring inside the first, then fill in the remaining space in the center with as many more vegetable slices as you can. You should end up with a colorful bulls-eye pattern, with bits of sauce poking up through the vegetables in places.

Spoon the herbed oil evenly over the vegetables. Cover the pan with foil and slide into the oven. Roast for about 30 minutes, then remove the foil and continue to roast until the vegetables are very tender, the top is brown, and the whole pan is bubbling beautifully, about 40 more minutes.

Remove the pan from the oven and let cool for at least 5 minutes before serving, preferably with lots of crusty bread. This dish is just as good, if not better, served the next day, either at room temperature or gently reheated. Enjoy!

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Could this recipe become a new Acme favorite?
Please try out this meal and let use know what you think!
Use code RATATOUILLE$5 to get $5 off this meal.


{Recipe inspired and adapted from https://tasty.co}

NEW! FRESH + FERMENTED KIT

We are so excited to be partnering with Firefly Kitchens and their delicious variety of krauts. Gut health has become very important to me in these last few years and I can’t tell you how obsessed I’ve become with this kraut! I have tried so many different kinds of fermented foods and have never liked any, until I discovered Firefly Kitchens.  I have paired these krauts with so many of our Acme meals, and it never disappoints. This week’s Fresh + Fermented Kit includes all of the above krauts; Firefly Kimchi, Salsa Viva, Ruby Red Kraut, and Emerald City Kraut. They not only boost the flavor of our Acme meals; they add nutritional value, a tasty crunch, and natural probiotics.

Here’s the scoop on Firefly Kitchens:

In 2006 Julie O’ Brien’s life was forever changed by cabbage and kraut when she encountered fermented foods while studying for a nutritional therapy program. An Alaska native, Julie had been passionate about health and whole food nutrition her entire life, but she’d never heard about the incredible benefits of fermented foods.

Kraut and its medicinal probiotic power was a life-changing discovery that led to immediate at-home kraut making, endless recipe creations and, two-years later, the beginning of Firefly Kitchens. Since then, Julie has made it her mission to produce fresh ferments packed with crunch, tang and zest, while showing folks all of the delicious ways that they can incorporate these extraordinary foods into their daily meals. Author of Fresh & Fermented (Sasquatch 2014), O’Brien has been infusing foods with her fresh ferments for more than a decade now. Mac ‘n cheese, tuna salad, carrot cake and chocolate pudding — they’ve all been krautified by O’Brien, and yes, they’re all delicious!

“From the beginning, we’ve been on a mission to create the freshest, most vibrant organic ferments around. We make our products the old-fashioned way, because ferments need time to cultivate their probiotic power and tasty tang.”

THIS WEEK’S ACME MEALS THAT PAIR DELICIOUSLY WITH FIRELY KITCHENS FRESH + FERMENTED KIT

Salsa Viva pairs perfectly with our GROUND BEEF TACOS WITH REFRIED BEANS + MEXICAN RICE with its notes of cilantro, lime and red cabbage.
Ruby Red Kraut pairs deliciously with our NICOISE SALAD WITH SMOKED SALMON adding some extra sweetness from the Beets.
Firefly Kimchi and our KOREAN PORK LETTUCE WRAPS WITH QUICK KIMCHI is an obvious pairing. Match made in heaven really. 🙂
Create your own meal with our BRATWURST “ADD ON ITEM” from Jack Mountain Meats which pairs perfectly with the Emerald City Kraut and its dill flavors.

Try out the Fresh + Fermented Kit this week and let us know what you think. Use code: FERMENTED$5 to get $5 off! Comment below and let us know what meals you tried with these ferments. We would love to hear from you!

Want to learn more about gut health and the benefits of Fermented foods?

Check out these articles that give a more extensive look at all the benefits our bodies get from probiotics. And be sure to find Julie O’Brien’s book Fresh & Fermented to discover more recipes to enjoy with Firefly Kitchens delicious krauts.

The Outstanding Benefits of Fermentation – for Gut and Immune Health

STEAK WITH GRILLED CAULIFLOWER + CHIMICHURRI

STEAK WITH GRILLED CAULIFLOWER + CHIMICHURRI

Grass-fed sirloin steak grilled with cauliflower, served with steamed green beans and chimichurri, a bright and tangy Argentine herb sauce.

The Story behind the recipe:

Andrew is our chef here at Acme. He is the brilliant creator and innovator of all our weekly recipes. This recipe that he wants to share with you all was inspired by his experiences traveling through South America and specifically his time spent in Argentina. He hopes that you enjoy the flavors of Argentina in this meal with his personal and flavorful take on the classic Chimichurri sauce. 

Chimichurri is a savory Argentinean sauce or marinade similar to pesto, but rather, its base comes from parsley and vinegar. Andrew likes to add cilantro to his personal chimichurri sauce, and we couldn’t be happier about it!  Chimichurri is a simple yet delicious way to upgrade your steak dinner and add those extra greens to your diet. 

30 Minute Meal
Serves 4
Gluten Free, Low Carb, Dairy Free, Grain Free

FOR THE CHIMICHURRI::
1 jalapeño, seeds and ribs removed, or less to taste
1/2 cup parsley leaves
1/2 cup cilantro
1 clove garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1/2 cup olive oil

FOR THE STEAK, CAULIFLOWER, + BEANS::
2 lb tri tip steak
1 head cauliflower, cored and sliced into 1-inch thick slabs
olive oil
salt + pepper to tast
1 lb green beans, trimmed

1. Combine all of the chimichurri ingredients in the jar of a blender and puree until nearly smooth. Transfer to a bowl, cover, and set aside.

2. Prepare a grill for direct grilling. Rub the steak and cauliflower with olive oil and season with salt and pepper.

3. Bring a pot of salted water to a boil.

4. Throw the steak and cauliflower on the grill and cook to desired doneness, flipping occasionally. Tri tip steaks can be rather thick, so this might take 10-12 minutes for medium rare, or longer if you prefer your steak more well done. Grill the cauliflower alongside, until well colored and beginning to tenderize. When done, transfer steak and cauliflower a cutting board, tent with foil, and let rest for at least 5 minutes.

5. While the steak is resting, add the green beans to the boiling water and blanch until just brightened and tender crisp, about 2 minutes. Drain well.

6. Slice the steak against the grain. Serve the sliced steak alongside the grilled cauliflower and green beans, spooning a generous amount of the chimichurri over everything.

NOTE:: If you prefer not to grill, you can cook the steak and cauliflower in the oven. Preheat the oven to broil. Lay out the steak and cauliflower on a foil-lined sheet pan and broil to desired doneness.

Featured Recipe | Chipotle Fish Tacos with Cherry Salsa

 

Chipotle Fish Tacos with Cherry Salsa

Line-caught pacific cod, marinated in a smoky blend of chipotle, spices, cilantro, and citrus, served in fresh corn tortillas with a sweet cherry salsa.

Cook Time: 25 Minutes Active, 1 + Hour Marinade
Serves: 4
**Gluten Free, Dairy Free

For the Chipotle Marinade::
2-3 large garlic cloves
2 -3 whole chipotles
1 T adobo sauce ( from the can of chipotles)
4 T olive oil
zest from one lime
1 T lime juice
1 tsp ground coriander
1 T ground cumin
3/4 tsp kosher salt ( more to taste)
cracked black pepper

1 lb cod

For the Cherry Salsa::
1/3 lb cherries, pitted and halved
1/4 – 1/2 red onion, finely diced (depending on taste)
1- 2 tsp jalapeño (depending on taste)
1/2 c cilantro, chopped
1 cup red cabbage, shredded
2 tbsp fresh lime juice, + more for the grill
salt + pepper, to taste
corn tortillas

First make the chipotle marinade. In a food process, blend all marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or overnight in the fridge.

Prepare grill for direct grilling.

While grill is heating, make the cherry salsa. Combine all the salsa ingredients in a bowl and fold gently with a spatula to mix. Set aside

Oil the grill grates and place the fish on the grill. Cook for about 2-3 minutes a side, until the fish is just beginning to flake. Squeeze a bit of lime juice on the cod, then transfer to a plate. Using a couple of forks, break the fish apart into bite-sized pieces.

Give the tortillas a quick sear on the grill.

Assemble the tacos by placing the grilled cod in the tortillas topping with the cherry salsa. Recommended to be enjoyed on a sunny day with ice cold margaritas!

Enjoy!

 

NEW ACME NEIGHBORHOOD HUB IN SODO!

unnamed-1Our Acme family is growing! Meet our new hub owner Jordan Bebee and his beautiful family! We have just opened up a new hub in the SODO neighborhood which allows us to serve Tacoma, Federal Way, and Kent. We are also expanding to Snohomish County where we’re aiming to build up new memberships so that we can open up a neighborhood hub there in the Fall.

The reason it’s so important for us to open up new hubs is to be closer to the communities we serve. We can’t wait to be more involved in the neighborhoods and spend more time making connections and building relationships with our farmers and local producers. This also helps us expedite any trouble shooting which will make deliveries and corrections quick and easy.

We couldn’t do this without you! You are the ones supporting our local food community with us.  If you have friends in these areas, please let them know. You are our most effective way of getting the word out. Tell your friends, tell your family, tell everyone! And remember, when you refer a friend, you receive a benefit of $10 off your next order. 

Win Win!

NEW DELIVERY DATES WILL START JULY 21-23

NEW DELIVERY SCHEDULE:

Tuesdays: South Seattle, West Seattle, South Bellingham, Skagit County

Wednesdays: Portland, Downtown Seattle, Northwest Seattle, East Seattle.

Thursdays: Whatcom County, Ferndale, North Seattle, Northeast Seattle. 

We have just finalizing these delivery dates on our website, so we highly recommend that you check your account today to make sure that everything looks good. Please let us know right away if something looks off. We have a love/hate relationship with our website, and sometimes it has a mind of its own. 

Another beautiful thing to note is that we have finally fixed our website to accurately represent your delivery day (another happy dance!). I’m sure you all have seen the website say one thing, and our emails say another. Grrrrr, so frustrating! But we have finally fixed this error. Now, if you ever need a reminder about your deliver day, jump onto our website and it will tell you the day. It’s so simple!

We love simple!

NEW ORDER DEADLINE: WEDNESDAYS AT MIDNIGHT!

New delivery days mean a new order deadline. We need to make sure we give our farmers and local producers enough time to harvest and get all the food together for our deliveries. We hope this won’t be an inconvenience to anyone.

We will be sending out our newsletter on Sundays to help remind you to order and customize your box. We know there are a lot of new changes, but don’t worry, we will be reminding you along the way. With all these changes we recommend you sign up to receive our text alerts. With text alerts you will receive a quick weekly last call reminder and the occasional exclusive text alert sales. We promise not to be annoying!

If you’re interested in joining, just text: ACMEFK to 313131

We are so happy that our Acme family is growing and we hope it continues to grow so that we can reach more communities and support more local food. We want to change our food systems in a big way and we couldn’t do it without you! So thank you for supporting local with us!