The Dirt #12 — Rooted & Real: What’s Fresh, What’s Coming, and How to Cook It

The Dirt #12 — Rooted & Real: What’s Fresh, What’s Coming, and How to Cook It

Read the full issue here

This week’s issue of The Dirt leans into the ingredients doing the heavy lifting right now — the roots, greens, peppers, and cabbage that turn busy weeks into calmer ones. As the weather cools and kitchens become the anchor again, simple prep and flexible veggies make all the difference.

🥕 What’s Inside This Week’s Tote

This tote is built for real-life cooking — ingredients you can stretch across meals, repurpose, and quickly turn into something filling.

Here’s what’s in the bag this week:

  • Sweet potatoes (Joyful Harvest Organics)
  • Carrots (Rising Moon Acres)
  • Chioggia beets (Sola Gratia Farm)
  • Spinach (Fruitful Hill Farms)
  • Mini green cabbage (Joyful Harvest Organics)
  • Sweet pepper mix (Rising Moon Acres)
  • Pasture-raised eggs (Three Brothers & Abundant Pastures)
  • Grass-fed beef, chicken, lamb, turkey (Partner farm network)

Each item is chosen for a reason — versatility, flavor, storage life, and its ability to make weeknight meals smoother.

🔥 Prep-Ready Roots

Sweet potatoes, carrots, and Chioggia beets are carrying the weight this week. They’re the ultimate “roast once, use all week” ingredients.

Use them for:

  • Bowls
  • Quesadillas
  • Eggs
  • Side dishes

Just cut everything into similar-sized pieces, toss with olive oil and salt, and roast at 425°F until caramelized — they’ll keep 3–4 days and reheat beautifully.

🌿 Leafy Lifesavers

Spinach shows up big this week — and it’s endlessly flexible.

You can:

  • Wilt it into eggs
  • Blend into smoothies
  • Toss into soups
  • Fold into pasta
  • Layer into bakes

Store washed spinach with a dry paper towel to keep it crisp all week.

🥬 Cabbage Comes Through

Green cabbage is one of fall’s most underrated workhorses. It holds exceptionally well in the fridge and works in nearly everything: slaws, stir-fries, soups, skillet meals, or shaved into salads.

Try the Cabbage & Caramelized Onion Skillet from this issue — it’s simple, comforting, and goes with anything from roast chicken to eggs.

🫑 Peppers With Purpose

This week’s sweet pepper mix adds color, crunch, and fast-cooking versatility. Pre-slice them and store in a clear container — you’ll reach for them constantly.

  • Stir-fries
  • Snack plates
  • Tacos
  • Sheet-pan meals
  • Lunch bowls

Making them “grab-and-go” is the real magic.

🍠 What to Cook Right Now — Sweet Potatoes Edition

Sweet potatoes headline Dirt #12, and for good reason — they’re creamy, naturally sweet, nutrient-dense, and endlessly adaptable.

Easy Roasted Sweet Potatoes
Cut into cubes → toss with olive oil, salt, garlic powder, paprika → roast at 425°F until crisp on the edges and soft inside.
Pair with anything: eggs, chicken thighs, steak, grain bowls, or as a simple side.

🌊 Meet Sitka Seafood — Our Newest Partner

Iron & Acre is expanding beyond Midwestern soil with a new partnership with Sitka Seafood, bringing wild, sustainably harvested Alaskan fish to your tote.

Marsh — a second-generation fisherman — leads a fleet committed to small-boat fishing, responsible harvests, and peak-quality catch. Their fish is frozen at peak freshness, fully traceable, and shipped entirely within the U.S., supporting real fishing families.

For members, this means access to wild Coho fillets, smoked lox, and more — all with the transparency and care that match our farm partners.

🌱 Microgreens for Mini Humans

Microgreens are tiny nutritional powerhouses — 4–40× more nutrients than their full-size counterparts — and they’re perfect for kids. They’re mild, colorful, and easy to sprinkle onto almost anything:

  • Eggs
  • Quesadillas
  • Noodles
  • Sandwiches
  • Smoothies
  • Rice bowls
  • Pizza slices

They make veggies approachable without pressure.

🌈 From the Field — Chioggia Beets

Chioggia beets are the unexpected star this week — pink-and-white rings, mild sweetness, and incredible versatility. Roast them, shave them raw, pickle them, or pair with citrus and soft cheeses.

They’re nutrient-dense, rich in antioxidants, and the greens are edible too — sauté them like chard.
Try the Roasted Chioggia Beets with Orange & Herb Yogurt from the issue for an easy, eye-catching side dish.

🍽 Meal Prep for Real Families

This issue offers a simple framework for stress-free meal prep:

  • Start with what’s fresh
  • Prep ingredients, not full meals
  • Cook one anchor protein
  • Batch the basics
  • Keep a “rescue meal” ready
  • Make the fridge visual
  • Stay flexible

It’s not about perfection — it’s about making real life easier.

💬 From the Editor

Iron & Acre is growing — not away from local food, but beyond it. To support real family tables, we’re expanding thoughtfully: citrus from small orchards, wild-caught fish from Alaska, and pantry staples that help you cook full meals without compromise.

Local farms remain our backbone. Now they’re joined by growers, fishermen, and producers who share the same values: stewardship, transparency, and pride in their craft.
Iron & Acre is evolving with you — and for you.

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