Housekeeping

It’s July… and I’m thinking about Thanksgiving.

That’s what you’re thinking about too, right?

Well folks, the turkeys are growing, we’re making our calculations, and now it’s time to ask: do you want a Rainshadow turkey on your Thanksgiving table?

If the answer is yes, here’s what you need to know:

  • Full Diet members get first dibs. We open reservations to our Full Diet members before anyone else, but don’t wait too long. If you pass on the opportunity now, we may not have birds available later.
  • Every turkey is unique. Our birds vary quite a bit in size, but we’ll do our best to match you with your preferred weight range.
  • Your turkey counts toward your meat share. Depending on the size of your weekly meat share and the size of your turkey, it may cover one or more weeks. For example, if your meat share is 5 pounds and your turkey weighs 8 pounds, you can either apply it across two weeks or have 5 pounds applied to your share and pay for the remaining 3 pounds.
  • Expect birds ranging from about 7 to 20+ pounds.
  • If you’d like one, click the button below and let me know your preferred size range. We’ll do our best to make it happen! Just remember, I can’t make the turkeys bulk up or slim down once they’re harvested. The best way to ensure you get the size you want is to let me know now.
I want a turkey!

 

The beauty of small gatherings.

Four gals around a table, eating food that came from this place.

The menu? Chilled cucumber soup. Gazpacho. Seared bratwurst. A caprese salad piled high with tomatoes and basil and burrata. Strawberry shortcake. And herbal iced tea.

Simple. Deeply nourishing.

I’ve said this before and I’ll say this again: not every recipe I make is a winner.

The cucumber soup left something to be desired. I’ll revisit it with a few tweaks and see where it lands. But the gazpacho? A complete showstopper. Bright, refreshing, and exactly what I want out of a July tomato.

And the strawberry shortcake… living rent free in my head.

So this week, I’m sharing the recipes from that table—the ones worth making again and again. I hope they find their way into your kitchen to feed the people you love.