The Dirt #7: Why Real Food Still Matters

Read the full issue here.

Every week, we get to deliver more than just groceries. We deliver food that tells a story — food that nourishes families, supports farmers, and strengthens the land it comes from. With The Dirt #7, we’re leaning into that story more than ever.

This week’s harvest is packed with flavor and meaning: crisp Bartlett pears, hearty spaghetti squash, fragrant Italian basil, and pasture-raised eggs from hens that live the way nature intended. It’s the kind of food that makes you slow down and appreciate what’s on your plate.

But here’s the truth: eating this way is about more than taste. It’s about reclaiming something bigger in a world where ultra-processed options dominate our shelves.

Why It Matters

Healthy food doesn’t start in a factory — it starts in the soil. It starts with farms that rotate crops to restore nutrients, raise animals humanely on open pastures, and grow produce without shortcuts.

When you bite into a juicy pear or crack open a pasture-raised egg, you’re tasting the difference. You’re also choosing a food system that puts families and farmers ahead of convenience and corporate scale.

From Our Farmers to Your Table

One of the best parts of Iron & Acre is the community of growers and makers behind every tote. This week, we’re spotlighting:

• Always Somethin Farm – Juicy Bartlett pears, hand-picked at the peak of ripeness.
• Bee Cool Honey Farm – Deep purple Italian eggplants, grown with care and perfect for roasting.
• Carrolls Timber Edge Farm – Heirloom tomatoes bursting with flavor and color.
• FlaRa Bakery – Sourdough bread, fermented slow for maximum flavor and nutrition.

Every name you see represents people who wake up early, care deeply, and put their hands in the dirt so your family can eat well.

A Note of Thanks

We don’t take it lightly that you’ve chosen Iron & Acre. Every tote you open is a vote for local food, better farming, and a healthier community. The Dirt is our way of giving back — sharing the stories, recipes, and behind-the-scenes details that remind us all why real food matters.

Here’s to another week of eating closer to the land, together.

— The Iron & Acre Team