7/5: This Week's Delivery — What You've Got & How to Use It

Delivery week of July 5, 2026. Every item in this bag was grown or raised locally — by small farms we've vetted and trust, on land they tend with care.

What's in Your Bag

• Amish Sweet Corn — Brenneman's Country Store, Grabill, Indiana
• Fingerling Potatoes — Budded Mattah Farm, Illinois
• Summer Carrots — Good Soil Food Hub, Illinois
• Cauliflower — Fruitful Hill Farm, Illinois
• Green Beans — Carroll's Timber Edge Farm, Illinois
• Shallots — Down River Farm, Illinois
• Pantry & Grains — Jamie's Mill / Dittmann's Maple Syrup
• Pasture-Raised Chicken & Turkey — Hillton Farm Fresh Farm Produce
• Pasture-Raised Eggs — 3 Brothers Farm, Dowing Light Farms
• Wild-Caught Seafood — Sitka Seafood Market
• Dairy & Artisan Cheese — Kilgus Farmstead, Indiana Prairie Fruits
• Beef — Knollwood Beef

This Week's Feature: Amish Sweet Corn

Harvested at peak ripeness by Amish family farms in Northern Indiana. Sugars convert to starch quickly after picking — which is why this tastes nothing like supermarket corn. Best eaten within 1–2 days. Grill in the husk 15 min, boil 4–5 min in unsalted water, or cut kernels off raw.

Quick Storage Guide

• Sweet Corn — 1–2 days. Store unhusked in the fridge until ready. The husk slows sugar conversion. Don't salt the boiling water — it toughens the kernels. Grill in the husk for 15 min or boil as little as 4 min.
• Green Beans — 4–5 days. Fridge, crisper drawer.
• Summer Carrots — 2 weeks. Fridge, crisper drawer.
• Fingerling Potatoes — 2 weeks. Cool, dark, dry — not the fridge.
• Cauliflower — 4–5 days. Fridge, crisper drawer.
• Shallots — 2–3 weeks. Cool, dark, dry.
• Eggs — 3–4 weeks. Fridge.
• Chicken — 2–3 days. Fridge, or freeze up to 12 months.
• Meat (frozen) — Up to 12 months. Freezer.
• Fish (frozen) — Up to 6 months. Freezer.

This Week's Recipe: Charred Corn & Shallot Salad

1. Grill corn in the husk 15 min, turning occasionally. Husk and cut kernels off the cob.
2. Thinly slice 2 shallots. Cook in butter over medium-low heat 10–15 min until caramelized and jammy.
3. While together: 2 tbsp olive oil, ½ tbsp apple cider vinegar, 1 tsp Dijon, salt and pepper.
4. Toss corn and shallots with vinaigrette. Top with fresh herbs and a drizzle of Dittmann's maple syrup.

Questions? Reply to your delivery confirmation email or reach us at ironandacremeats.com.