There is a season for every food, and summer is the time for BLTs.

This week's promotional bundle is just $23, and includes:

1# nitrate free bacon

8 oz homemade mayo

1 loaf whole wheat bread (sandwich size)

1.5# organic tomatoes

1 large head organic romaine lettuce

Retail Value: $28

Sale Price: $23

Lodi and Yellow Transparent Apples

These are the first apples of the summer. They are old-fashioned sauce varieties. These are not very good lunchbox apples. They will be bright white, soft, and somewhat tart.

They are, however, awesome for homemade apple sauce and pies. In the country, the Amish folks and old-timers seek these out for canning and a flavor they remember from their childhood.

Both are similar, however the lodi is a bit sweeter. I typically blend the two for sauce, and some folks even add a bit of sugar to taste. Simply chop up and cook until tender, then put thru the food-mill.

Sold by the:

Half Peck (5.5#) - $6

Half Bushel (20#) - $22.50

Bushel (42#) - $40

PEACHES



The peach harvest is starting to pick up and we have a good supply this week of peaches in 2# bags.

Remember, let your peaches ripen on the counter then refrigerate them once they are fully ripe for the best eating.

Peaches - 2# bags - $5

NECTARINES



We get a very limited supply of these each year. Roger at Maurer's in Wooster enjoys having them on the farm.

I've always struggled to describe the flavor on a nectarine. Slightly peach like, but very acidic with a unique sweetness - perhaps tropical like a pineapple.

Any way you describe this waxy beauty, they are delicious.

Sold per 2# bag, $7.

BLACKBERRIES

The big cousin to a raspberry, the black berry is juicy, sweet-tart, and the perfect compliment to a cool pile of whipped cream, a cheesecake, or enjoyed with a plate of melon and other fruits.

Per Pint - $7

Boneless Chops - $2 off per lb

We've been going thru pork cuts and have a bunch of what we call "over/under" cuts to move. Those simply mean cuts that are over or under weight for what we would include in a share. Long story is, it clogs up our freezer.

So Lauren wants to move them now! $2 off per lb on boneless pork chop.

This week's pie is really a special treat.

First, we start with a sweet and acidic filling of Ohio peaches, then fold in fresh black raspberries and cover in a lattice crust.

The raspberry color dominates, but the peach showcases its flavor well.

Made in our signature homemade crust of organic Stutzman flour and lard from our pasture raised hogs.

Small (6") - $10

Large (9") - $18

Limited quantities available so order online please.

Tip #1: Do Not Put Your Chicken Backs in the freezer.

The freezer is where food goes to die slowly. To make stock, there are no special ingredients needed, and you can adapt the process to fit what you have.

If you have a stove and water, you can make stock! Or if you are more hip and want to charge more, it's called bone broth. Either way, same process and similar uses.

In its simplest form, chicken stock is taking the bones and simmering in water to extract nutrients and flavor.

Step 1: Remove thawed bones from bag. Rinse with water and place in stock pot, pressure cooker, or even crock pot.

Step 2: Add chopped onion, celery, and carrot - approx 1 cup each - and ideally a few sprigs of thyme or parsley. No salt or pepper. If you don't have these ingredients, skip. You can add those to the finished broth later and simmer again without the bones.

Step 3: Bring to a simmer - very soft with just a few bubbles - and let go for several hours. If using the crock pot, let it go over night. Cover the pot but leave it cracked to let a bit of steam escape.

Step 3.5: If too much water evaporates and the bones are exposed, simply add more to cover them.

Stop 4: Scoop out the big chunks, then strain thru a fine mesh strainer or kitchen towel. Refrigerate and let any fat come to the top. Remove and enjoy.

There are many variations that can tweak the process. We'll be sending a separate email with recipes and processes, prepared by Chef Parker Bosley, to help you maximize the value of this ingredient.