The Dirt: Issue 4 — Summer’s Peak, Community Roots

The Dirt: Issue 4 — Summer’s Peak, Community Roots

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As July winds down, the height of summer is showing off in the best way — with ripe tomatillos, juicy blackberries, and boxes brimming with nutrient-dense goodness. At Iron & Acre, this season isn’t just about what’s in your box. It’s about why the box exists in the first place.

This week, we’re highlighting what it means to build a stronger local food system. You’ll find a note about our mission — to connect families to food that’s grown with integrity and delivered with purpose. No long-haul shipping, no industrial guesswork — just real food raised right here in our community.

🍳 What’s Cooking?

• A tangy Tomatillo-Poblano Salsa over grilled chicken
• A Blackberry Brown Butter Crisp that’s as simple as it is stunning
• A versatile taco slaw to pile on chicken, fish, or beef
• Kitchen hacks for frozen beef tubes, microgreens, and egg freshness

🌱 Farm Spotlight

Meet The Grateful Egg Farm — our local microgreens grower whose story begins with a garden, a few chickens, and a whole lot of intention.

🛠 From You

We added a community-sourced kitchen trick this week (hint: it’s genius for cooking frozen ground beef). Got one to share? Leave it in the comments!