Newsletter & Bag Contents: Winter Share Week 3

Hi there!

We're rolling right into Winter Week 3, which is our last consecutive week of the share. Next week there will be no Winter Share (Thanksgiving Deliveries only), and then our first off-week will be November 26th-December 1st. Winter Week 4 will be December 3rd through the 8th .

If you want to get some extras for your Thanksgiving Dinner, please order extras via Special Order today for pick up this week, or just pick some out at the back of the truck when you come get your bag. If you have already ordered Thanksgiving, you should also receive an email later today with a link to a special Online Store to order extras a la carte to be delivered along with your turkeys next week (for Thanksgiving Pre-Order customers only.)

We are still taking Thanksgiving Orders through this Saturday, but we are almost sold out of a few items already. If you haven't yet, please place your Thanksgiving Order ASAP !

A heads up on your bag: you all will have some organic spaghetti squash in your bags this week, but just a forewarning they're not the prettiest squash we've ever seen. What likely happened is that early in their growth, they were bitten by beetles. As the produce healed, scabs grew and continued to grow along with the squash. They should be totally fine on the inside so we still bought them from our farmer-- we would hate to penalize them in this situation. However, if your squash is beyond "ugly on the outside", please let your Greeter know and they'll give you a substitute.

Thank you to everyone who came out for our sold out Thanksgiving Beer Pairing Dinner last night! We had a wonderful time talking turkeys, breaking bread and drinking some delicious brews together. HUGE thanks to @wholesomevalleyfarm , @ohiocityprovisions , @cleconventions and @marketgardenbrewery . And a special shout out to @roxie.gram for the fun pie pic!

NOTES FROM THE OFFICE

CARNIVORE SHARE MEMBERS MUST PICK UP AT THEIR HOME STOP

Hi, Carnies. Just a reminder because we have been running into a few issues with this-- unless you have called and confirmed that we can send your share to another stop, you need to get your share at your Primary Pick Up Location on file . If you can't get to your regular stop, please:

Try to see if a friend can pick up for you.
Call or email us by Tuesday afternoon to re-route it.

We are not sending extra shares to the stops, so if you go to a different stop and get a share, a fellow Carnie will miss out on his or hers who was supposed to get it there. Thanks for your understanding!

MISSING ITEMS & SUBSTITUTIONS

We do our best to check every bag carefully, but we pack hundreds every day and occasionally we'll miss something. Please take a moment before you leave the stop to double check your bag and compare it to the most updated Bag Contents list on the Greeter's table to make sure there isn't a substitution listed.

Especially with the weather changing and getting colder, our plan for bag contents sometimes needs to change. This could be due to a quality issue (i.e. a partially-frozen crop), or something technical (i.e. freezing rain causing David Yoder's half-mile long "driveway" to be so muddy that we literally can't get our trucks down the road without getting stuck.) We'll do our best to let you know of any major substitutions ahead of time, or at least at the Greeter's table on the sheets.

In case you get all the way home and find that you're missing something, please write to info@freshforkmarket.com , or give us a call at 800-861-8582 and we'll fix the slip up as soon as possible.

FROM TREVOR - GRATITUDE & THANKSGIVING

Chef Vinnie hauling one of the dozens of turkeys we cooked last night from the oven.

Last night at the Thanksgiving Cooking Class at the Cleveland Convention Center, Chef Parker Bosley was asked how he got involved in cooking. After a pause, he started speaking French: "Autour de la table on peut refaire le monde. "

Bolsey, before translating, explained his evolution. In the 1960s he was a school teacher in France. There he fell in love with the culture and its love for food. He took a part-time job in a restaurant, where he realized quickly that the French cooked more like how he remembered as a child growing up on a dairy farm in rural Ohio. They cooked with the seasons.

Parker explained that the French saying translated to, "around the table we can redo the world." The audience teared up.

This Thanksgiving we hope that you can let good food and a crowded dinner table transform the world. We here at Fresh Fork Market, Ohio City Provisions, and Wholesome Valley Farm want to say thank you, too. Thank you for letting us onto your dinner table and thank you for supporting local farmers, sustainable agriculture, and a food renaissance that we celebrate year-round.

FEATURED PRODUCT

MEATS FOR THANKSGIVING STUFFING

Go outside the (stuffing) box this year and pick up a more adventurous meat for your stuffing/dressing-- we have Chorizo , Kielbasa & Andouille all in stock online, as well as milder Pork Sausage in bulk.

For recipe ideas, head to our Pinterest Board, Thanksgiving Ideas , or try out Parker's Traditional Bread & Apple Stuffing .

Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.