Hi there!

Down at the farm Chefs Derek and Ashley are keeping busy in the kitchen; not only baking delicious pastries, but working hard to preserve the bounty of summer as well. There are three ways we use to preserve food: canning, freezing, and fermenting. We harvest items at peak freshness and prepare them in order to have farm fresh products all winter long.

This week we are introducing a new canned item: Dill Pickles. These are made with the 1000 pounds of pickling cucumbers our farm crew pulled from the vines last week. Plus we are celebrating the return of our delicious sauerkraut. Made from cabbage processed in June it is finally ready. Sauerkraut is made by a process called lacto-fermentation, which uses salt to protect against the formation of unhealthy bacteria, while the healthy bacteria (salt-resistant Lactobacillus) is allowed to grow. What you end up with is a probiotic filled living food that can last in your fridge for months at a time.

We are also busy freezing items for the winter share like blueberries, green beans, and soon, tomatoes, and sweet corn.

Wholesome Valley Farm will be hosting a canning meetup in August. Come down and can your own at the commercial kitchen down on the farm. Stay tuned for more info!

-Trevor and the Fresh Fork Market Team

It's Back! SAUERKRAUT & PICKLES!
Sauerkraut is made by a process called lacto-fermentation, which uses salt to protect against the formation of unhealthy bacteria, while the healthy bacteria (salt-resistant Lactobacillus) is allowed to grow. Store in the fridge, and as long as it's covered by brine it'll last for a few months. Pressure can develop in the jar from gas, so occasionally, open the jar a crack to release some pressure and seal it tightly again.

$7.00 a Quart
We have both pickle spears and pickle chips available. These kosher dill pickles are made with Cucumbers, White Vinegar, Water, Garlic, Organic Cane Sugar, Himalayan Salt, Dill, Spices. These are canned, not fermented.

Pickle Spears: $7.00 (24 oz jar)
Pickle Chips: $6.00 a Pint
Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.
Bag Contents
THE MINI
Swiss Chard
Beets
Cucumbers
Broccoli
Cherries



 





SMALL OMNIVORE
Cabbage
Swiss Chard
Beets
Cucumbers
Broccoli
Cherries
Blueberries 
Ground Beef






LARGE OMNIVORE
Cabbage
Swiss Chard
Beets
Cucumbers
Broccoli
Cherries
Blueberries  
Ground Beef
Green Bell Peppers
Hot Hungarian Peppers
Sweet Corn
Tomatoes 
Green Onion Brats 


 



SMALL VEGETARIAN
Cabbage
Swiss Chard
Beets
Cucumbers
Broccoli
Cherries
Blueberries 
Yellow Doll Watermelon
Tomatoes 





LARGE VEGETARIAN
Cabbage
Swiss Chard
Beets
Cucumbers
Broccoli
Cherries
Blueberries 
Yellow Doll Watermelon
Double Tomatoes 
Green Bell Peppers
Hot Hungarian Peppers
Sweet Corn
Zucchini/Squash
Pickling Cucumbers

VEGAN
Cabbage
Swiss Chard
Beets
Cucumbers
Broccoli
Cherries
Blueberries 
Yellow Doll Watermelon
Tomatoes 


Carnivore Share Week 7 & 8
Group A
Steak 
Pork Tenderloin 
Chicken Sausage 
Chicken Thighs 
Eggs

Group B
Braise
Pork Tenderloin
Chicken Patties
Chicken Drumsticks
Milk

You can still sign up for a Summer Carnivore Share. Add it alongside your regular summer subscription. Learn more!
Fresh Fork Recipes
Recipe Inspiration
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