Big Bag, No Commitment. Try a bag this week!

One time shares are available in Small Omnivore, Small Vegetarian, and Large Omnivore.

Feature items include pears, pork chops, winter squash and more!

This Week's Fruit Trio - $16.50

1 Canary Honeydew Melon, 4 ct Bartlett Pears, and 1.5# bag Stanley Plums

This week's heat is helping a few late summer vine crops stay healthy. The Canary Melon - a honeydew type - features a floral scent, tender flesh and a mild sweet flavor. Enjoy this while you wait a few days for your Bartlett Pears to ripen up. And the sweet/tart flavor of Stanley plums is a seasonal treat.

FRESH PICKED - NEW FRUITS THIS WEEK

Stanley Plums -

The traditional European prune plum - different from the round, smaller Japanese style plums we had earlier this summer. The Stanley easily separates from the pit and is great for fresh eating, jams, baking, and even dehydrating. A burst of sweet/tart flavor is it's signature.

Bartlett Pears - The saying in the fruit world is "pears for your heirs." In today's business model, pear trees don't make sense, so supply is short. They take up a lot of space and take years to mature. This is in contrast to the modern "horizontal trellising" used on a majority of modern apples - quick fruit, good color from full sun exposure, etc. Pears, however, are amazing and we are excited to have such a good relationship with our farmers that we get a part of this very limited harvest.

Apples - 6 different varieties to select from

Honeycrisp | Paula Red | Ginger Gold | Zestar | Gala | Blondee

Apple Sampler Bag - 2 each - $7

Honeycrisp, Gala, and Zestar

WATERMELONS! LAST CALL

Yellow Dolls (Medium)

Red Seedless, "Blackjack" style (Medium)

Crimson Sweet Seeded (Large)

Estrella Seeded (Extra Large)

Having a picnic this weekend? The Crimson and Estrella bring a stunning presentation with tuna-colored flesh and sweet flavor.

Cantaloupe, Aphrodite - LAST CALL - a medium large sized muskmelon with a looser netting, tender flesh, and floral nose. As the nights get cooler, the vine crops like cantaloupe generally succumb to disease and quality diminishes. The heat this week is helping these hang in there.

Sugar Cube -Personal Cantaloupes - renowned for their sweet flavor, firmer flesh, and personal size serving.

Black and Blue Berry Pie

Plump blackberries and blueberries lightly sweetened with organic cane sugar baked inside our signature crust of house rendered lard, whole wheat flour, and local butter for a flakey and tasty double crust pie.

This is likely our last berry pie for the season. After this....look forward to fall classics like Apple Pie, Chess Pie, Chocolate Pie, and more. There's a season for every pie!

Apple Cinnamon Bread

We switched it up this week for our sweet bread. While the zucchini bread has been awesome, we feel like celebrating apples this week!

Apple cinnamon bread is a yeasted bread made with an enriched dough (eggs, butter and milk) similar to brioche. We fold in seasoned apples and a swirl of cinnamon, then top with a streusel topping. Enjoy!

Apple Sorghum Sandwich Cookies

Sorghum - a natural sweetener made from the pulp of the sorghum wheat plant - is similar to molasses - thick and rich flavors other than sweet. Smokey and malty are two that come to mind. It's one of my favorite ingredients and plants to grow.

This week's signature cookie showcases this unique ingredient in a tender sorghum spice cookie. Between two cookies is an apple filling to compliment it.

Back to School "Lunchables" Snack Pack - $10

This was a great idea on paper until the packaging showed up and it's bigger than it looked like in the pictures! Essentially, this snack pack is for the triplets when they go to school! Or an easy grab-and-go for Mom or Dad.

A 4 compartment tray filled with fun seasonal flavors for adults or kids.

OCP Hard Beef Salami

Grassfed Marble Cheese

Sorghum "Baseball Crunch" - our homemade cracker jacks

Strawberry Cream Jello - a homemade jello featuring Ohio strawberries and Guernsey cream

Cowboy Caviar Barley Salad - a cold salad with purple barley, sweet corn, and tomatoes

Sweet Potatoes

The first sweet potatoes are coming out of the ground this week. We are very excited about these. The majority will be mowed off and allowed to cure some in the ground before being dug around the next full Moon - the Harvest Moon - as old farmers' tale is that's when to harvest for best keeping qualities. Based on year's past, I'd say Eli is right!

San Marzano Roma Tomatoes - BULK for canning

For those with family recipes or wanting to experiment on your own home canning, now is the time. Mose, our certified organic grower of these tomatoes, is into them heavy right now!

Sold by the peck - approx 10# basket pictured here - and by the half bushel (20#).

Weekly Meats - 10% Off

Country Breakfast Patties - fresh pork sausage with sage and black pepper in a slider-size patty.

Bone-In Pork Rib Chops.

A butcher faces several choices when cutting a hog. First, boneless chops can come from either the short loin or the rib loin. They most often come from the short loin - "center cut" - and are leaner.

The rib chop can be boneless if the butcher removes the ribs to have baby back ribs. You can't have both back ribs and bone in chops! It's one or the other.

So this week's feature is the rib chop - cut from ribs 6 thru 15 on the hog. This is most easily compared to a ribeye steak on beef. It features 4 muscles that are separated by a thin layer of intermuscular fat. The large end - closest to the shoulder - has more marbling and the small end - closest to the short loin - is a more uniform single muscle.

As you go down the bone, heavily marbled belly meat and fat creates a delicious treat.

The chops pictured here are ones we cut at OCP. We "french" them all by scraping the bone clean. Our processor who cuts for Fresh Fork will not do this extra work. It's the same chop, just slightly different appearance.

It's almost overwhelming to think about next year already, but we have to!

My flock of laying hens are heritage breeds - mostly Delaware and New Hampshire breeds - where the hens are heavier framed and the males are good for meat.

Most farmers buy pullets - approx 16 week old hybrid layers that are ready to lay eggs. This would be much easier but I have the equipment to hatch my own, so why not? It started as an experiment and now it's sustainable.

After we were done hatching turkeys, I collected about 100 hens that I thought were ideal for laying fertile eggs. I chose the roughest looking hens - ones with few tail feathers - as this indicated that the roosters were "covering" them often. I'd say many of these girls were getting covered 10 times per day as their back was calloused up!

I moved these into isolation with 1 rooster per 10 hens. We started collecting eggs and moving them to the incubator. Last night the final 288 eggs went in the incubator. The previous 5 hatches have yielded about 245 chicks per batch. Pretty good rate!

Anyhow, these birds will start laying eggs in late January, and they'll peak next summer.

Celebrate the life cycle of the laying hen with savings on eggs!

Crazy Cluckin Birds Bundle - $96.25

Celebrate our pasture raised poultry with:

Chicken Breast - 2 packs (~ 3#)

Chicken Thighs - 2 packs (~3#)

Whole Chicken - 1 (~4#)

Ground Chicken - 1#

Ground Turkey - 1#

Mild Italian Chicken Patties (4 ct, 1.25#)

Roasted Red Pepper and Mozzarella Chicken Brats (1#)

Big BBQ Bundle - $75

Just in time for a Labor Day BBQ

Smoked Ribs - 1 slab (~2.5#)

Creamy Ranch Chicken Drumsticks - 2 packs (8 ct, ~3#)

Beer Brats - 4 ct, 1.25#

Smoked Wings - 12 ct, ~2#

Boston Butt Roast - 1, approx 3#

Breakfast Meat Trio - $25

1# Nitrate Free Bacon

1# Maple Breakfast Links

1# Bacon Breakfast Patties

Sausage Sampler - $43.25

1 pack Smoked Krispi IPA Beer Brats (1.25#)

1 pack Caramelized Onion, Apple, Bacon Poultry Brats (1.25#)

1 pack Green Onion Brats (1.25#)

1 pack Chicken Italian Sausage (1#)

1 pack Beef/Pork Hot Dogs (1#)

Like the weather, subject to change.

** Broccoli doesn't usually like the heat like this. If quality goes down, we'll switch to sweet corn.