Hi there!
Part of the Fresh Fork experience is embracing a sustainable food production model, one that supports little waste and values every animal, plant, and crop in our supply chain. This isn't a concept rooted in higher education and ideals; it is a practical lifestyle embraced by farmers for generations. Farmers don't waste anything. They work hard for what they have produced and often for low market prices and every challenge thrown at them by Mother Nature.
On a farm, there are generally two types of chickens - those raised for meat and those raised for the eggs they lay. Their bodies are quite different. The meat breeds are quick growing with heftier muscle mass. The laying breeds are generally smaller and leaner. In contrast to the meat "broiler," which finishes in about 9 weeks, the laying hen doesn't start laying eggs until after 20 weeks. She generally lays until she is about 80 weeks of age, so 18 months. At that point, the hen goes into a "molt" where she stops laying eggs and loses her feathers. Often times, farmers replace their hens at this point to maximize production.
But have you ever wondered what happens to that old laying hen? Well I don't really know what happens on the commercial level, but for small farmers we eat them. Their meat is not tender and juicy like a broiler, but their meat and bones are very rich in flavor making them excellent for cool weather cooking. The Spent Hen is best used for making rich stock, bone broth, soup and stews.
So this week, don't try to make fried chicken from your spent hen, but instead try making bone broth, chicken soup, or even coq au vin (although traditionally made with an old rooster).
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THE TURKEYS ARE EATING MY DRIVEWAY
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If you follow the Wholesome Valley Farm Instagram or Facebook page, you've probably seen most post a lot about turkeys this fall. They are a lot of work, but their personalities also make them quite enjoyable.
They will peck at anything. If there is a whole in a piece of metal, they will all take turns pecking at it. A hole in the ground. Well, the only logical thing to do is take a turn sticking your head down into it. And gravel in your driveway. Surely it must taste good.
But the gravel is no joke. Actually none of that is a joke, but the gravel has significance. The turkeys are eating a lot of small stones. In fact, farmers often put "grit" with their turkeys. That's just a fancy word for a specific size of granite.
The turkeys need the stones to help them chew. They don't have teeth, so to break down tough fibrous plant matter, they have to crush it in their gizzard between stones. The gizzard is a muscle that massages the food between the stones before passing it into the intestines.
Currently, our turkeys are eating approximately 6,000 lbs of feed per week, and an additional 1,200 lbs of grit. Yeah, they love their stones. Our feeds supplier has been having a hard time getting enough grit so I'm not joking when I say they have been eating the driveway! They find their way out of the fence and peck at the lane.
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Join us at "The Farm" (aka Wholesome Valley Farm) Sunday, October 20th for a farm tour, catered lunch and family-friendly activities.
During the tour, you will get to see the cutest little piglets, a herd of beef, 1,000 turkeys, baby chicks and laying hens!
Lunch will be prepared in the Farm Kitchen by Chefs Ashley & Derek, featuring hearty, fall family classics plus a seasonal dessert bar.
After lunch, the fun activities begin -- sack race, egg toss and pie eating competition.
Throughout the day, there will be various on-going/self-serve activity stations for Butternut Squash Bowling, Farm Photo Booth, Pumpkin Painting and more!
Check-in begins at 11:00, Farm Tour starts at 11:30 sharp and lunch will be served following the tour (1:00pm). Breakfast treats & pastries will be available when you arrive!
RSVP is required
for the event. RSVP + more information can be found
HERE
.
We hope you can join us!
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Fall is here and that means fall baked goods are now in stock! Make sure you place a special order to reserve a pie plus all your other FFM favorites. The online store has been updated with larger cuts of meats like brisket, ribs, beef roasts and pork roasts!
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SEASONAL PIE -- Dutch Apple Pie
Chopped apples, baked in a whole wheat crust, topped with a fall spiced, buttery oat crumble. Eat as is or warm a slice up in the oven for a few minutes. As always, top with a dollop of fresh whipped cream!
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SEASONAL MUFFINS -- Chocolate Zucchini Muffins
This week is the last week for the chocolate muffins as zucchinis are done for the growing season. We've ordered extra in this week as the last hurrah! Next week, fall flavors like Pumpkin + Maple and Apple + Cinnamon will be available.
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BUTTERCREAM SUGAR COOKIES WILL BE BACK NEXT WEEK (WEEK 20)
We know how much you love these cookies, so we're bringing them back for the last few weeks of the season! They will be available for pre-order starting
next week.
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MEAT BUNDLES
We have a few (literally) meat bundles left in stock for this week. The "Last Grill of the Season" features ribeye steak, pork chops, ground beef, chicken breast, brats, burgers, and more. The Barnyard Basic includes whole chicken, pork roast, beef roast, stew meat, ground beef, and more.
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Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.
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WINTER SHARE COUNTDOWN:4 WEEKS
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As the bountiful summer season winds down, we're busy working with our farmers planning the contents of the upcoming Winter Share. We're looking forward to winter squashes, root crops like beets, potatoes, turnips & rutabagas, fall leafy greens like curly kale and spinach and hearty roasts for warm meals during the cold days of winter.
The Winter Share starts the week after Summer ends -- first pickup is November 6 - 9.
More information available on our
website
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THE MINI
Cauliflower
Carrots
Beets
Grape Tomatoes
Spaghetti Squash
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SMALL OMNIVORE
Cauliflower
Carrots
Beets
Grape Tomatoes
Spaghetti Squash
Tiny Taters
Stewing Chicken
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LARGE OMNIVORE
Cauliflower
Carrots
Beets
Grape Tomatoes
Spaghetti Squash
Tiny Taters
Stewing Chicken
Chicken Breast
Butternut Squash
Pears
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SMALL VEGETARIAN
Cauliflower
Carrots
Beets
Grape Tomatoes
Spaghetti Squash
Tiny Taters
Lettuce
Green Beans
Daikon Radish
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LARGE VEGETARIAN
Cauliflower
Carrots
Beets
Grape Tomatoes
Spaghetti Squash
Tiny Taters
Lettuce
Green Beans
Daikon Radish
Apples
Green Cabbage
Butternut Squash
Pears
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VEGAN
Cauliflower
Carrots
Beets
Grape Tomatoes
Spaghetti Squash
Tiny Taters
Lettuce
Green Beans
Daikon Radish
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Making your own Chicken Stock from the Stewing Chicken in your bag is a great weekend project. Let the stock simmer on the stove while you catch up on Sunday-Funday things and house chores. Then, once the stock is ready, check out the Roasted Cauliflower & Garlic recipe to use up the cauliflower from this week's bag and any remaining garlic you may have from a few weeks ago.
If you're not ready to make soup once the stock is ready, it can be frozen in small volumes for easy use in the future! The Yogurt/Pudding containers make for great storage vessels in the freezer.
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