Dirt Issue #3 From Field to Tote: What Made This Week Special

From Field to Tote: What Made This Week Special

Read the full newsletter here.

Every tote we pack is a vote—for food grown the right way, for the farmers who care, and for the community we’re trying to rebuild, one delivery at a time. In this issue of The Dirt, we spotlight the people and practices behind your food, plus a few small kitchen wins we picked up along the way.

🐔 Meet Your Chicken Farmers: Matt & Lea of Abundant Pastures

Tucked away in Southern Illinois, Matt and Lea are raising five kids and some of the healthiest birds you’ll ever eat. No antibiotics. No GMO feed. Just honest, pasture-raised chickens grown the way nature intended. Their family lives by one simple truth: We believe that food is medicine.

🍳 Eggs, Squash & Something Different

This week’s tote included a few seasonal showstoppers:

• Patty Pan Summer Squash: Organically grown and nutty-sweet, these are perfect for grilling or sautéing.
• Prairie Gold Eggs: From 3 Brothers Farm, where the hens are pasture-raised and the food starts in the field—not the factory.

We’re always looking to source from farms that believe in better. That’s what makes Iron & Acre different. Over 125+ partner farms—and counting.

❤️ Community Spotlight: Why We Do This

We started Iron & Acre to reconnect people with where their food comes from—and with each other. That mission came full circle this week when we filled a local food bank freezer with pasture-raised beef.

Small gesture. Big impact.

When you support us, you support them, too. This is about more than dinner—it’s about showing up for each other in small but meaningful ways.

🧑🍳 Kitchen Tip: A Trick for Farm-Fresh Eggs

Struggling to peel those beautiful eggs you just got? Steam them.

Place cold eggs in a steamer basket over simmering water for 12–13 minutes. Transfer to an ice bath. The shells practically fall off—even with the freshest eggs.

🥄 What to Cook Right Now: Apricot Crumble

Short on time but craving something sweet? Try our Small-Batch Apricot Crumble recipe (in this issue). Just a handful of ingredients, a quick bake, and boom—summer in a bowl.

If this week reminded us of anything, it’s this: real food connects us. To land. To family. To each other.

See you next week.

—The Iron & Acre Team