Peach Fry Pies

This week we have a fun product. If you have ever traveled Amish Country, you may have seen Fry Pies. It's essentially an empanada shaped pie - jam filling, deep fried, and glazed.

This is not a health food, sorry. But it's a unique treat.

I had grand plans today for 3 fun flavors, but today got turned upside down. First our deep fryer wouldn't make it to temp, so I had to go get another one and play plumber and switch it out. Then I made the fillings, but they are too warm now to use in the fry pies. So this week, just one flavor. Next week more fun to come!

We start with a crust made from organic local white pastry flour and house rendered lard. This flaky crust is stuffed with a tasty peach filling, then deep fried and glazed for a sticky finish. Enjoy responsibly! 3 per box, $6

Meatballs

In collaboration with our chefs at OCP, we came up with an easy dinner option - meatballs. Made from our grassfed ground beef, pasture raised pork, cheese, and a panade of homemade bread crumbs, guernsey cream, eggs, and spices.

These are raw and ready to sear and bake in sauce, or dry roast on a sheet tray, or simmer in the slow cooker - however you prefer your meatballs.

8, 2 oz balls per package. $10 ($2 off)

Canal Junction Cheeses - $1 off

This week we are excited to restock on cheeses from our friends at Canal Junction Farmstead cheese in Defiance, OH.

Ralph, Sheila, and Kyle share many of the same values as me, and I'm always so grateful for what they do and the time I get to spend with them when I'm at their farm. We laugh about the hardships of farming - like how you an literally pour your life savings into the ground in the form of concrete, and still need more, or the challenges of keeping pasture raised animals out of the mud.

But what is so special about their cheese is that they do 100% grassfed dairy. Many dairy farmers grass graze, but they still provide some grain to provide consistent quality and consistent lactation.

In a 100% grassfed dairy, there are huge seasonal swings in production and the characteristics of the milk. This week's cheese is all exclusively "summer milk" cheese.

Summer milk is that from when cows are still on pasture, getting 100% of their feed from green grass. Winter milk would be when they are eating dry and wet hay, all put up from the previous year.

You will notice that the summer milk cheeses are brighter in color and a tad sweeter. In the winter, the pale straw color of dry hay shows itself in the cheeses -as a more pale cheese - and the flavor will have hints of mushroom and earth, reflecting the "barny" notes of fermented haylage. I most notice that in the winter with the black swamp gouda.

I wish I had some of each type milk for you to compare, but I do encourage you to enjoy these 3 cheeses made from 100% grassfed "summer milk."

Wabash Erie Canal Gruyere - Firm, slightly salty and nutty. Aged a minimum of 6 months.

Flatrock Abondance-style Alpine Cheese - A raw milk Abondance-style cheese, aged 4-6 mos, which is inspired by the "Alpine-Style" cheeses made in the mountains near the border of France and Switzerland. It's firm with a rich golden hue, an earthy-mushroomy flavor and is named after the Flat Rock Creek, which flows just south of the Schlatter family's Canal Junction Farm in Defiance, Ohio.

Charloe Washed Rind - a bold cheese, pungent on the nose and buttery on the tongue, with bold funk derived from the salt water brine wash on the rind. A tacky, sharp natural rind bursting with flavor.

Mushrooms - $1 off

Last year's feedback was that our customers enjoyed the mushrooms and wanted more. Well, this year the growers are doing very well and we have an abundance!

Try a 6 oz package of mushrooms this week at $1 off.

We can't guarantee what variety you will get until they are all harvested. Our supply changes weekly, but is made up of shitake, lions mane, chestnut, and different oyster mushrooms.

6 oz per package.