ORDER FORM LIVE

Turkeys - harvested fresh, never frozen, just days before Thanksgiving. Available as true Heritage Turkeys (Standard Bronze) or the more plump Broad Breasted Bronze.

Fixings Produce Package. The best deal in town. Includes a generous box of the season's bounty, including potatoes, carrots, onions, squash, bread cubes, eggs, and more.

Pies. Because our signature pies are worth sharing. Pumpkin & Apple available.

Gravy and Stock. We make it from scratch just like you would at home. A popular add-on.

You can modify or add on to your order later. The most important thing is that you at least reserve a turkey as supplies are limited.

To RSVP a turkey, just click the link below and pay a $20 deposit to hold your order. No further payment due until you pickup.

Red Wine Marinated Beef Stew Kit - $17.50

We took some of the work out of getting your stew ready. Each kit includes approx:

1 # lean grassfed stew meat

0.75# mirepoix (celery, onion, and carrot)

In a classic red wine marinade of red wine, wine vinegar, oil, port, salt and herbs.

Each package is a vacuum sealed package weighing approx 1.75#.

To cook, strain off the marinade. There won't be a ton left as the meat will soak up quite a bit. Reduce it down by half to cook out the alcohol, then add the marinade and stock together, enough to cover your stew meat.

Add the mirepoix back to the pot and cover. Braise until fork tender.

There are many variations to a stew. You can even pat your stew meat dry, dredge in seasoned flour, then pan sear in butter or oil until brown. Add your stock and marinade back to the meat and braise until fork tender and the broth is thicker.

Other options include braising 3/4 the way, then remove the vegetables. Add new vegetables, including green beans, potatoes, carrot, and onion, and continue braising until the potatoes and beef are done.

Concord Grape Pie

A seasonal favorite where we start with vine ripe concord grapes to make a bold, jelly like filling inside a flaky butter and lard based crust.

Sale on Braising and Stock Making

Save a few $ this week on essentials for cool weather meals.

Of most importance are the bones. Good bones make good stock. A rich stock is the key to delicious and healthy soups, braises, and even a cup of bone broth.

Grassfed Beef Bones - 5# bags - $17.50

Pork Bones - 5# bags - $10

Pork Neck Bones - $1 off

Chicken Backs/Bones - only $2 per lb

Broth Bundle - $25 !!!!!

5# beef bones - 5# pork bones - 5# chicken bones

This is approximately the ratio we use in our "Animal Stock" blend.

Stocks - $1 off

Animal Stock (blend) - Chicken Stock - Turkey Stock

Pork Butt Roast - $1 off

NEW - PEACH SALSA and PEACH HOT SAUCE

Peaches and tomatoes have dominated our kitchen lately. So why not mix them together.

Chef Jeff worked on several versions of Peach Salsa. The hard part was to make the peaches shine thru and maintain their color. He figured out the process and the result is awesome.

Enjoy this new product - with medium heat - in a 16 oz jar.

Also new, a Peach Hot Sauce. We start with a fermented pepper mash that is heated with Ohio peaches, acidified, and turned into a smooth puree. This thicker bodied hot sauce is spot on, in my onion. 4 oz jar just $5.

Preparing for a better next year

I always talk about farming as preparing for the next season. Summer is winter prep, and fall is spring prep.

This time of the year, our produce farmers are trying to balance keeping you fed today with feeding you better tomorrow.

In the fall, time that was previously spent planting and cultivating weeds is now spent "pulling plastic" and planting cover crops.

Pulling plastic means to pull up the plastic mulch that is used for most produce production. Think of the plastic mulch as a 4 ft wide trash bag you lay over a "raised bed" of soil. The black plastic warms the soil, helps retain moisture, and prevents weed competition. That is what is pictured here in the spring. By the fall, the rows may have lots of weeds and make this job difficult.

At the end of the season, it must be extracted. If you are lucky, you can turn the coulters on your plastic planter to face out and lift the edge of the plastic out of the ground. At that point, the manual labor begins and you shake off the excess dirt and roll it into a big ball. If you aren't lucky, it tears and you have to start pulling by hand.

Get the Cover Crops in the Ground

Open soil over the winter is a recipe for disaster. It introduces a blank canvas for spring weeds. It allows for erosion. And it even allows excess minerals and fertilizer to be wasted. Nitrogen, for example, that may develop from decomposing organic matter, will escape.

Our farmers rely on cover crops to help with all this. It's also referred to as "green manure" because in the spring it can be plowed down and the decomposing organic matter helps feed the vegetables. It's a beautiful system.

Popular fall cover crops include cereal rye, hairy vetch, and clover. The clover and vetch won't come up that fast in the fall, but in the spring they will be there and help affix nitrogen.

Rye and wheats grow very easy in colder times. Rye can germinate as low as 34 degrees, making it ideal for late seeding. In the spring, it can produce literally tons of dry matter per acre, all which is valuable for building organic matter and soil tilth when plowed down. Above is a photo of us plowing down rye a few springs back.

Rye is also magical in that it releases chemicals into the soil. This is called the allelopathic effect. These compounds prevent weeds from germinating. So in the spring, between the tall and dense rye out competing weeds and the allelopathic effect, it can help a farmer get off to a good start in the field.

The one down side is that if the rye isn't mowed off or plowed under before it goes to seed it can become a weed itself and reseed itself quickly.

4 more weeks of Summer, then we roll into the Winter Season!

Join us for another great season of local foods.

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