Hi there!
 
Fall is still officially a full month off, but a change is already in the air. We're celebrating that this week with a "Hint of Fall" Bag-- keep reading to see all the delicious cooler-weather items coming in your shares, like the season's first Early Apples, pot roasts, celery, garlic and more! But don't worry, it's still berry & melon season, too, and you haven't seen the last of 2018's tomatoes by a long shot.

If you're getting in the sweater mood, check out our Pinterest Board dedicated to Fall Recipes , and keep your eyes peeled for our Winter Share & Thanksgiving Pre-Order announcements coming out in the next few weeks!


Who needs avocado toast? Check out this beautiful breakfast from @ejs126 - whole wheat toast slathered with ricotta, peaches, berries and nuts (inspired by cooking light's recipe .)

So many beautiful pictures this week!! Thank you for sharing spreads of your share bags, pasta, cracked egg shells and more. We're glad you think this food is as beautiful as we do!
SAVING CORN
We hope you all have been enjoying the Sweet Corn in your bags as of late-- grilled on the cob, roasted in the oven, mixed into soups and salsas and more. But with every single corn plan producing two ears, and the acres and acres that grow well in our part of the state, there is a lot left over that never gets to customers for direct consumption. Conveniently, we can take advantage of the many different ways that corn can be stored for winter use, for both animals and humans.

The first and most obvious way to preserve corn for winter use is to strip the kernels from the cobs and freeze them. If you're a Winter Share member, you probably are familiar with the packed pints and quarts of golden yellow corn you'll see in February-April.

Another use for corn is for winter feed for animals. The American Grass-fed Association has recognized silage as an acceptable feed for grass-fed beef, even though it has some grain in it. The trick is to harvest the whole plant, not just the cobs, while it is still quite moist (the "Dent" stage, which happens close to the end of maturity and the kernels are filled with sugar). The harvested plants are fed into a chopper, which cuts it all up – cob, stalk, leaves, etc – and blows it up into a silo. The silo top is closed and packed air-tight so it can ferment for a few months and anaerobic bacteria break down the cellulose to make the nutrients more available before it is fed as green fodder to the cattle in the winter time. It’s kind of like sauerkraut.

Anything not used first for freezing or for silage is let to go to full maturity, where it becomes quite hard and dried down. This is usually right around a killing frost in late fall. The corn is then harvested with a combine or with a corn picker, and the kernels are stripped from the cob to be either milled for cornmeal or for high-energy animal feed. This animal feed is often milled with soybeans, oats and other small grains to make a healthy, affordable non-GMO diet for pork or poultry.
Corn cobs drying out for Winter Feed. Read more here.
Some reminders from our office
LET US KNOW IF YOU HAVE A SPECIAL ORDER

Many of you place Special Orders each week to buy from the much larger stock of what we have in the warehouse, rather than just what's on the trucks-- ribs, steaks, whole chickens, a huge variety of cheeses and baked goods and so much more.

However, when you arrive at your stop, you need to let your Greeter know that you placed a Special Order. Unless we happened to see your name in the stack of pre-packed orders at the back of the truck, we have no way of knowing off the bat that you have an order unless you mention it.

For more instructions on placing a Special Order, head here. To check out what we have in stock this week, head to our store at csalogin.freshforkmarket.com .

SCHOOL IN SESSION

Some of our stop locations share parking lots with schools -- specifically Hathaway Brown School for Shaker Heights and Breakthrough Schools at Tyler Village, but there are pre-schools at some of our churches as well. Now that school is back in session, especially towards the beginning of the stop time, there may be lots of parents and staff heading in and out of the lots, so please be especially careful when you come to the stop.
NEW TO 'KRAUT?

Sauerkraut is simple, really-- just cabbage and salt, technique and time. But what comes out is really complex-- a sweet and tangy side or topping that is loaded with fiber from the cabbage and gut-healthy bacteria (think probiotics in yogurts and Kombucha).

Store your sauerkraut in the fridge. It's a living, raw food that has not been heat-sealed for pantry storage, which would destroy the gut-healthy bacteria. The bacteria will also let off gas, so make sure to occasionally "burp" the jar-- just release it a little to relieve some pressure and re-seal.

How to eat it? With a fork! For to enjoy the gut-benefits, it's best to eat it cold. Mix it into a salad (add to shredded carrot and kohlrabi from your bags this week), or heap it on top of sandwiches, wraps or chili.

There are also many delicious recipes that call for cooking sauerkraut, especially alongside pork. Lots of recipes listed at the bottom of this recipe to help you get after it!
Featured Products
SPECIAL ORDER MEATS

Summer is still here for a whole month, so don't pack up the grills quite yet!

We have a huge stock of meats up online this week-- custom-flavored burgers from Ohio City Provisions (like Green Onion-Swiss Burgers & Bacon-Cheddar Burgers ), slabs of Baby Back Ribs for the grill, Brats , Turkey Sausages and so much more.
Early apples still on the trees down at Eshleman's Fruit Farm in Clyde, near Sandusky. They're currently offering U-Pick Peaches for just just over a $1/lb through Sunday!
Bag Contents
THE MINI
Kohlrabi - 1
Yukon Gold Potatoes- 3#
Ginger Gold Apples - ¼ peck
Cherry Tomatoes - 1 pt
Onion - 1
SMALL OMNIVORE
Kohlrabi - 1
Yukon Gold Potatoes- 3#
Ginger Gold Apples - ¼ peck
Cherry Tomatoes - 1 pt
Onion - 1
Carrots - 1#
Garlic - 1 bulb
Pork Roast
LARGE OMNIVORE
Kohlrabi - 1
Yukon Gold Potatoes- 3#
Ginger Gold Apples - ¼ peck
Cherry Tomatoes - 1 pt
Onion - 1
Carrots - 1#
Garlic - 1 bulb
Pork Roast
Watermelon - 1
Sauerkraut - 1 qt
Celery
Swiss Chard
SMALL VEGETARIAN
Kohlrabi - 1
Yukon Gold Potatoes- 3#
Ginger Gold Apples - ¼ peck
Cherry Tomatoes - 1 pt
Onion - 1
Carrots - 1#
Garlic - 1 bulb
Blueberries - 1 pt
Watermelon - 1
LARGE VEGETARIAN
Kohlrabi - 1
Yukon Gold Potatoes- 3#
Ginger Gold Apples - ¼ peck
Cherry Tomatoes - 1 pt
Onion - 1
Carrots - 1#
Garlic - 1 bulb
Blueberries - 1 pt
Watermelon - 1
Sauerkraut - 1 qt
Celery
Swiss Chard
Eggs - 1 dozen

VEGAN
Kohlrabi - 1
Yukon Gold Potatoes- 3#
Ginger Gold Apples - ¼ peck
Cherry Tomatoes - 1 pt
Onion - 1
Carrots - 1#
Garlic - 1 bulb
Blueberries - 1 pt
Watermelon - 1



Recipes featuring this week's share ingredients
Ingredients from share: Pork Roast, Onion, Apples, Garlic, Sauerkraut
Ingredients from share: Kohlrabi, Potatoes, Celery, Onion
Ingredients from share: Cherry Tomatoes, Eggs
Ingredients from share: Apples, Onions, Celery
For more of our recipes, click here .
More recipes online
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