Hi there!
 
It's time for the Winter Share Week 2-- if you're just joining us, welcome! Click here to read Week 1's newsletter , in case you missed last week. As a reminder to all of our Carnivore Share Members, you'll also get a separate email listing your bag contents.

Even though it sure doesn't feel like it today, the first snow of the year will likely be here within the week. To celebrate, we've got a stewy, roasty bag that will keep your kitchens warm and toasty: pinto beans, red cabbage, broccoli and cider, as well as Brussels sprouts, potatoes and radishes. To top it all off, a 6" Pie (assorted flavors, options listed at your stop). The Omnivores will also have a ham hock and a pack of 4 juicy Green Onion Brats, and our Vegetarian members will have a butternut squash, tomato sauce, pears, as well as some garlic and onions.
Leaves changing color in the woods along Route 62 at Wholesome Valley Farm.
NOTES FROM THE OFFICE
BUYING EXTRAS

At each stop there will be a big display of all the extras we have for sale that week: dry goods (like granola, oats, chips, dried beans and flours), canned goods (like salsa, tomato sauce, and canned peaches), and pantry staples (like honey, bread and cookies.) Once it gets really cold, we'll put most of the dairy and meat out on the table, too, but for now they're tucked into coolers next to the Greeter's table.

We accept cash or check at the stop, or we can put it "on account"-- kind of like a tab at an old school grocer. We will send you an occasional emailed Payment Reminder to sign in and settle up (we do not automatically charge your credit card on file.)

You can also place a Special Order online ahead of time to buy extras and they'll be delivered to your stop. Special Orders must be placed and paid for in full (using MasterCard, Visa, or Fresh Fork Market Credits) by Tuesday at midnight to be filled for that week's deliveries. 

If you do place a Special Order, please bring a copy of your order confirmation, either on your phone or printed out, and show it to your Greeter.

To avoid paying the 3% service fee (applied to all credit card purchases) online, you can add Fresh Fork Market Credits to your account by bringing cash or check to the stop and requesting it to be added as credits (please write your email address and "FOR CREDITS" on the memo line). You can also pop a check in the mail with a note. 

THERE ARE STILL SOME CARNIVORE SHARES AVAILABLE

If you know anyone who wants to join our new Carnivore Share program, or you'd like to add an additional share to your account, please reply to this email and we can get you sorted into our Carnivore Share starting this week! All the details about the program here .
FROM TREVOR - THE FINAL HARVEST
For farmers south of Lake Erie, such as in the Homerville area, Hartville, Wayne and Holmes county, frost hit almost a month ago. Growers up on the lake, such as fruit growers East and West of Cleveland, have yet to see a frost.  

The remaining crops in the fields are cold-hardy crops like broccoli, turnips, cabbages, kale, and lettuce. Storage crops, like onions, were harvested late summer and dried. Winter squash also was picked and set out to cure. The remaining storage crops include root crops like potatoes, turnips/rutabaga, beets, and carrots.  

Digging potatoes requires that the farmer has dry soil. The plant's vines must die off, then generally the farmer mows them down. The potatoes start to "cure" in the ground. When the ground is dry-ish, the farmer digs the potato and sets it out to cure again. The potatoes are then ready to store in a cool, dark place like a root cellar.  

Turnips, beets, and carrots get better with cooler temperatures. The plants create sugars to prevent from freezing. Think of a popsicle--the sugar requires that you get the popsicle very cold before the liquid freezes. These crops can even be harvested sometimes after the snow. I've seen farmers throw straw across their patches to keep the top of the vegetable from freezing.  

When you receive storage crops in your bag in the early season, they often have tops on them. The tops will pull the moisture out of the vegetable quickly. Remove the tops from the root as close to the root as possible. This includes celeriac, beets, daikon radish, turnips, and carrots. Store the root in a plastic bag with a moist paper towel. This will prevent dehydration. Some of these crops can store for months if cared for properly.   
FEATURED PRODUCT
NITRATE-FREE BACON

Just a little bacon can bring it all together. Use it in Parker's Butternut Squash & Bacon Soup , fried and crumbled on some Braised Red Cabbage , or just have a pack in the freezer for last minute brunch guests.
$8 per lb.

Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.
Our Annual Thanksgiving Beer Pairing Dinner is happening this Monday, November 12th, and we have some seats left .

This year, we'll be hosting the event at the beautiful Huntington Convention Center downtown-- click below to learn more and get a seat at the table!
BAG CONTENTS
And Just Like the Weather, Bag Contents Subject to change!
OMNIVORE SHARE
Ham Hock
Green Onion Brats
Pinto Beans - 1#
Red Cabbage
Broccoli 
Red Potatoes - 2#
Apple Cider
Daikon Radishes
Brussels Sprouts - 1 stalk
Leaf Lettuce
Empire Apples - 6
Small 6” Pie
VEGETARIAN SHARE
Butternut Squash
Tomato Sauce - 1 pt
Pinto Beans - 1#
Red Cabbage
Broccoli 
Red Potatoes - 2#
Apple Cider
Daikon Radishes
Brussels Sprouts - 1 stalk
Leaf Lettuce
Empire Apples - 6
Small 6” Pie
Pears - 6
Onion
Garlic
CARNIVORE SHARE
Your bag contents will be coming in a separate email later today.
RECIPES
Share items in recipe: Broccoli, Ham Hock, Onion, Garlic
Share items in recipe: Butternut Squash, Pinto Beans, Onion, Garlic
Share items in recipe: Broccoli, Garlic
Share items in recipe: Pinto Beans, Tomato Sauce, Green Onion Brats, Onion, Garlic
MORE RECIPES ONLINE
OUR FAMILY OF COMPANIES