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The Dirt – Issue #5: Grass-Fed Beef, Artisan Sourdough, and Peak Summer Produce

August is when summer produce hits its stride. The fields are alive with color, farmers’ markets are overflowing, and every tote from Iron & Acre feels like a snapshot of the season’s best. In this month’s edition of The Dirt, we’re celebrating the flavors, stories, and recipes that make August unforgettable.

Artisan Sourdough From FlaRa Bakery

This week’s tote includes a special loaf from FlaRa Bakery, a microbakery crafting organic artisan sourdough bread with patience, skill, and heart. Flavia and Rafael’s philosophy comes from an old Albanian saying: bread, salt, and heart — the idea that simple things, made with love, are enough to make us whole.

Their long-fermented sourdough is made using traditional methods, resulting in bread that’s full of flavor, easier to digest, and rich in character. If you’ve been searching for the best artisan bread in Illinois, this loaf belongs on your table.

Peak Summer Farmers Market Produce

This week’s delivery is packed with seasonal farmers market produce you won’t find in a grocery store:

• FlaRa Sourdough – small-batch, organic, and slow-fermented.
• Bee Cool Honey Farm Carrots – naturally sweet, grown with pollinator-friendly practices.
• Carrolls Timber Edge Farm Corn – fresh-picked and bursting with flavor.
• Custer Ohana Farm Blackberries – juicy, deep purple, and antioxidant-rich.
• Joyful Harvest Organics Green Beans – crisp and full of summer flavor.
• Kaeb Farms Potatoes – perfect for roasting, salads, or skillet dishes.

Why Grass-Fed Beef Is Better

This issue also explores the benefits of 100% grass-fed beef — a choice that supports animal welfare, improves soil health, and delivers superior nutrition. Grass-fed beef is higher in omega-3 fatty acids, antioxidants, and vitamins compared to grain-fed beef, and its clean, robust flavor shines in simple preparations.

If you’re looking for healthy grass-fed beef recipes, we’ve got you covered in this issue with everything from hearty salads to easy skillet meals.

Seasonal Recipes to Try Right Now

• Blackberry & Honey Sourdough French Toast – a sweet, indulgent way to start the day, featuring artisan sourdough bread and fresh local blackberries.
• Grass-Fed Beef & Veggie Salad – hearty enough for dinner, light enough for summer, made with fresh corn, carrots, green beans, and roasted potatoes.
• Summer Veggie Hash – a colorful mix of seasonal vegetables and herbs, perfect with a slice of fresh sourdough bread.

For more farm-to-table recipes, we’ve included tote tips for keeping your produce fresh, reviving bread, and getting the most from every ingredient.

More Than What’s in the Bag

The Dirt is more than a list of what’s in your tote — it’s about connection. Each issue shares the stories behind the food, from the farmers who grow it to the bakers who shape it. By choosing local, organic, and sustainably raised foods, you’re part of a movement toward a better food system.

Get Your Hands on The Dirt

Whether you’re searching for seasonal farmers market recipes, healthy grass-fed beef ideas, or artisan sourdough bread near me, The Dirt #5 has something to inspire your kitchen this month.

Haven’t opened your tote yet? Now’s the time — and if you make something amazing, tag us @eaticonandacre so we can share it with the community.