The Dirt - Issue #1 - Our First Deliveries Are in the Books 🌾
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An update from Iron & Acre — with tips, recipes, and a big thank you.
Yesterday was a big day for Iron & Acre — we made our very first local deliveries!
Totes went out across town filled with:
- 🥩 Pasture-raised meats
- 🥚 Farm-fresh eggs
- 🥬 Early summer veggies (hello garlic scapes!)
- 🌱 Microgreens from The Grateful Egg
- 🍯 Fragrant black locust honey
We packed every bag with care and a whole lot of excitement. It was incredibly fulfilling to meet so many like-minded families who care deeply about where their food comes from.
If you received a tote — thank you. You were part of something special.
If you didn’t — no worries. We deliver every two weeks, and you can start fresh with the next one.
Quick Storage Tips 🧊
Here’s a refresher on how to keep everything fresh:
- Microgreens → Store dry in the fridge, use within 2-3 weeks.
- Spinach & Kale → Wrap in damp paper towels in your crisper.
- Zucchini/Summer Squash → Unwashed in a breathable bag in the fridge.
- Garlic Scapes → Loose bag in the fridge for up to 2 weeks (or freeze).
- Broccoli → Damp towel in the crisper drawer.
- Rhubarb → Wrap stalks in foil or a sealed bag, store in the crisper.
What to Cook First 🍽
We rounded up some simple, seasonal recipes that make the most of your tote:
- Garlic Scape & Kale Frittata — One-pan, nutrient-packed brunch or light dinner.
- Sheet Pan Chicken Breasts with Summer Squash — Weeknight-friendly and colorful.
- Savory Beef & Spinach Rice Bowl — Fast, flavorful, and satisfying.
- Lemon-Garlic Scape Pesto with Roasted Broccoli — Great as a side or pasta topper.
- Honey-Roasted Rhubarb with Vanilla Yogurt — A sweet finish or breakfast treat.
👉 Click here to view the full newsletter PDF
Thank you again for being part of our launch. We’re just getting started — and we’re so glad you’re here.
With gratitude,
Pete, Stacy & The Iron & Acre Crew