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 button below.

S'Mores Sandwich Cookies

Homemade graham cracker cookie, chocolate ganache, and a real marshmallow filling made with farm fresh egg whites and organic sugar.

Peanut Butter and Jelly Pie

A twist on our concord grape pie. We start with a grape filling and add pieces of peanuts and a peanut drizzle. All inside our signature flaky lard, butter, and whole wheat crust.

Baseball Crunch

(aka Cracker Jacks)

Our take on homemade cracker jacks, with the prize in the box. Made with organic popcorn, lightly sweetened with honey and the smokey, malty notes of Ohio sorghum syrup. Mixed with salted Spanish peanuts.  

Each box has a trinket. Some trinkets come with special prizes...the top prize being a Thanksgiving turkey. 15% of the bags include a winning animal.

PRIZES

Cows, Pigs & Chickens = sorry, not a winner
Brown Horse with white tail = 1 free pack of bacon

Black Horse = 1 free Fresh Fork hat

Spider = Free Thanksgiving Turkey 

If your box has a winning animal in it, please send a photo of the trinket to info@freshforkmarket.com to redeem your winnings!

Sorghum Apple Butter

Nothing is more seasonal right now than apples, so while making applesauce last week we also decided to make a batch of apple butter.

Apple butter is a slightly sweetened, heavily condensed applesauce. We start with chopped up apples and just keep cooking and reducing. As we get to the end, we add some fall mulling spices and sweeten it some. This year's batch works in the malty goodness of sorghum as our sweetener.

Organic Celery

One of my favorite crops of the year and one that's difficult to get guys to grow. It's a very long crop and difficult to start.

Local, organic celery is noticeably different than what you get in the store. It's fresh - with the green leaves still attached - and dark green. Traditionally, celery is "blanched," meaning a tube is put over the plant to keep the sun off, making lighter colored stalks and a more mild flavor.

This celery is crunchy and bursting with flavor. Be sure to save the greens to use as garnish on a soup, or simply freeze and use in place of celery in the stockpot.

This Week's Meats - 10% off

As usual, this week's meat that is in the bag is 10% off. This week, enjoy pasture raised Chicken Drumsticks or Chicken Breast at a savings.

NEW - Sorghum Syrup (Ohio Molasses)

Secret's out. This ingredient is one of our secret weapons for flavor. It's the base of many products at OCP, from our breakfast sausage links to the brine for our signature Holiday hams. Sorghum is a unique ingredient with bold, rich flavors.

Sorghum itself is an annual crop like corn or wheat. It grows tall - up to 10 feet - and has a thick stalk similar to corn. It takes off in dry, hot conditions, and has very deep roots - helping aerate the soil and provide better drainage. For farmers, it's a great crop for helping remediate compacted soils, and it's less nutrient hungry than corn.

If left to maturity, it forms a seed head at the top. These seeds can be harvested and processed for sorghum flour - a popular alternative flour for gluten free baking.

I love sorghum as a crop for my animals. In the photo above, I planted a small emergency patch for the beef. At that stage, the green stalk is in the "boot stage." That's the stage before it goes to head out. The plant is packed full of energy and sweet tasting sugars. The beef love it, and it's something to eat during the August slump - the dry, hot part of the summer where the grass dies and the beef lose condition.

Similarly, below I plant it each year as part of my "pecking patch" for the turkeys. It provides shade and "cover," a place for the turkey to feel protected and helps them spread out. They push the crop over and eat the seeds, leaving behind the stalk and organic matter to break down and feed the soil.

But for the purpose of sorghum syrup, the stalks are allowed to go to maturity and then cut and brought into the barnyard. Calvin and Katie in Baltic crush the stalks to extract a sap. That sap is boiled down similar to maple syrup. The result is a thick and sticky, smokey and malty sweetener that's packed in nutrients and flavor.

This week, we used the sorghum in our graham cracker cookies. In the cracker jacks. And in a kettle cooked Apple Butter.

Try using the sorghum at home. The easiest application is part of an "agro-dolce" - or simply sweet and sour. Last night I was pan frying some green beans with grape tomatoes. I tossed them with salt, then lug of sorghum syrup in the pan and a splash of cider vinegar. Cook it down and serve the green beans with this delicious sauce.

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

Join us for another great season of local foods.

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