Hi there!
 
It's hard to believe, but we're already in Week 20 of your Summer Share! Including this week, there are only three weeks left in the program-- your final pick ups for this season are October 24th-27th, and we hope you have had a wonderful season with us so far. The fun just keeps rolling on for the Winter Share , so make sure you sign up to join us and keep eating locally-grown all year-round!

This week's bag is another celebration of the beautiful fall produce growing right now-- carrots, celeriac (also known as celery root, delicious root veggie for making soups and stews), cauliflower, leeks, Winesap Apples and more. The Small Omnivores are getting a stewing chicken this week-- if you remember from a few weeks back when we had them in the large bag, we wrote all about making rich stock ( Week 17's newsletter here .) One of the best ways to make rich bone broth or stock is in an electric pressure cooker ( check out this easy Instant Pot recipe if you have one ). These birds are not the best option for a big roast chicken dinner, but the meat works perfectly in pot pies and soups and the rich broth has an unbeatable flavor.

**Update: Trevor has been hearing back from a lot of our farmers that this unseasonably high heat and precipitation might cause a change in the bag contents, specifically the cauliflower and celery root. We will keep you posted on Facebook of any bag contents changes-- thanks for your understanding!**

The Larges are going to get stew beef instead of the chickens, as well as a burger pack for the final days out on the grill while the weather is so warm. Vegetarians and Vegans will get a quart of our canned peaches (if you keep honey-free, please ask for a substitute at the truck. Ingredients are peaches, honey and water.)
Check out these beautiful wild rice-stuffed acorn squash halves from @wildspork ! Keep your eyes peeled for them around town-- Northeast Ohio's only Vegan Food Truck dishes up delicious and inventive comfort foods, all plant-based.
PICKLING & FERMENTING
August thru October are exceptionally busy at the farm. While the staff battles the weather in planting and harvesting produce, others have to work on "putting up" the bounty. In the kitchen, produce is frozen, canned, and fermented. 

Lacto-fermentation is one of the oldest forms of preservation. It is really quite simple: salt and lactic acid--created naturally by bacteria-- preserve the food for the winter months. Sauerkraut is the best known example of this. This week, pickles are a demonstration of another product.  

The pickles are harvested, pricked with a fork, and loaded into a barrel with a salt water brine. Grape leaves are placed on top for natural tannins to help keep the pickle firm. The drums are sat at room temperature until they are ripe, which varies based on environmental conditions and size of the batch.

The finished pickles are packaged in jars and refrigerated. Refrigeration slows the ripening process.  

It is perfectly natural for fermented pickles to have some pressure on the lid and for the brine to be cloudy. They should remain refrigerated.  
Even our barn was busy this past weekend! We had the honor of hosting a beautiful wedding-- Congratulations again, Abby & Nate!
Some reminders from our office
ALL ACCOUNT BALANCES NOW DUE

If you still owe anything on your account, you should have received a payment reminder earlier this morning. All accounts must be fully paid by the last day in the season (October 27th), so please sign into your account and settle up.

This is the last week you can make purchases "on account" at the stop , so please plan on bringing cash or check or using up your credits for Week 21 and Week 22.

SALMON & DELIVERY NEXT WEEK

A reminder that Salmon and Cod deliveries are next week . Today is the last day to purchase salmon and cod for delivery next week , so please sign into your account and place a Special Order (everything we have left is listed under "Meats- Misc") if you still want to get in on the buying club!

FREEZER BUNDLES DELIVERED THIS WEEK

If you jumped on the wagon and ordered up one of our Freezer Bundles last week, those will be delivered to your regular stop this week. Please tell your Greeter when you arrive if you ordered a Bundle -- they are packed in boxes and are separate from our regular Special Orders.

However, just like a Special Order, they are only going to your home stop. And thanks for your interest everyone-- we sold out of them really quickly! We're hoping to offer more throughout the Winter Share.
Have you signed up for Winter?
The share gets going on Halloween-- we'll bring the pumpkins!
The potluck is this Sunday! Bring the whole family and a dish to share, and come spend the afternoon down on the farm playing games, eating great food and listening to some live bluegrass music. Link to register here.
Bag Contents
THE MINI
Carrots
Celeriac
Leeks
Cauliflower
Winesap Apples

SMALL OMNIVORE
Carrots
Celeriac
Leeks
Cauliflower
Winesap Apples
Lettuce
Red Peppers
Stewing Chicken
LARGE OMNIVORE
Carrots
Celeriac
Leeks
Cauliflower
Winesap Apples
Lettuce
Red Peppers
Stew Beef - 1#
Pickles - 1 pt
Onion
Burger Buns (4 pack)
Ground Beef - 1 lb
SMALL VEGETARIAN
Carrots
Celeriac
Leeks
Cauliflower
Winesap Apples
Lettuce
Red Peppers
Canned Peaches - 1 qt
LARGE VEGETARIAN
Carrots
Celeriac
Leeks
Cauliflower
Winesap Apples
Lettuce
Red Peppers
Canned Peaches - 1 qt
Pickles - 1 pt
Onion
Burger Buns (4 pack)
Whole Wheat Linguine - 1#
VEGAN
Carrots
Celeriac
Leeks
Cauliflower
Winesap Apples
Lettuce
Red Peppers
Canned Peaches* - 1 qt

*Our Canned Peaches do contain honey. If you require a sub, please ask your Greeter when you pick up.
Recipes featuring this week's share ingredients
Ingredients from share: Stewing Chicken, Carrots, Onion
Ingredients from share: Celery Root (celeriac), Leek
Ingredients from share: Ground Beef, Buns, Pickles, Onion
Ingredients from share: Cauliflower
For more of our recipes, click here .
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