Hello
There is no mistaking that fall is upon us at the farm. The trees are changing colors, the turkeys are gobbling, and the staff has to bundle up in the morning to glean the produce patch for every last tomato - destined for the kitchen for use in salsa, tomato sauce, ketchup and more. Fall is probably the busiest time of the season!
As our season draws to an end, that doesn't mean the farmers' work is done. Read below to learn a little bit more about what is being done this time of the year to prepare for next summer.
And in the bakeshop this week, we will be featuring a pie that is very special to me. More details below.
Sincerely,
Trevor
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This week's pie is for Ron. Ron is my dad and he has a sweet tooth. For years he has talked about how good my grandmother's chocolate pie was. I remember it, but I honestly was never a fan. It was a texture thing. It was shiny and wiggly and just tasted like pudding. Well, apparently that's all it was. Chocolate instant pudding in a pie crust.
I was so disappointed to learn this. I knew we could do better. Last year for my wedding I asked Chef Ashley if we could do a chocolate pie. I told her the story of the pie and she got right to work.
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So for my wedding we offered a lot of desserts, and one of them was a Mexican Chocolate Pie with Toasted Meringue topping. The smooth, rich chocolate custard was infused with some of Ron's famous dehydrated pepper flakes for a subtle heat. On top, Ashley added an Italian meringue topping, toasted of course.
The pie was a big hit with everyone, and I saw Ron go back for seconds and thirds. I gave my dad one to take home with him. He took it to work to share with his friends. Dale proclaimed, "Ron, this pie has a kick. He should market this. It's awesome!". Dale, enough said. It's for sale now.
So this week we are excited to introduce the latest farm-made baked goodness - Chocolate Meringue Pie. We know 90% of you aren't into spicy foods, so we are offering the basic version - chocolate, unadulterated by any pepper flakes. For those wanting the full experience, the Mexican chocolate pies will be available later.
This pie features a dense chocolate custard inside a whole wheat lard crust. On top is a toasted meringue topping made from the whites of our farm eggs and organic sugar.
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On the farm we are busy cleaning up the produce fields and trying to prepare our soils for next year. Cleaning up means removing all the twine that supported tomato plants, pulling tomato stakes, plowing up the plastic mulch that is used to create weed-free rows, pulling up the drip irrigation, and getting ready for a cover crop. It is all very manual work.
Cover crops are interesting. The concept isn't new, but the practice isn't widespread, particularly in crop fields (where corn and soybeans are grown).
Cover crops are crops that are planted before winter with the intent that you plow them under the next spring. Some people call this "green manure" as the vegetative matter adds nutrients back to the soil as it decomposes. Some plants, such as legumes like peas and clover, have the ability to pull nitrogen to the surface of the soil and have it ready for next season.
Sounds like magic, right? Well why doesn't everyone do it? It's simple. Time and money. It takes a lot of time for us to get the fields ready for cover crops, all at the same time that you are trying to harvest other crops and get ready for winter food holidays.
Timing is also very important. Not all plants will germinate this late in the season. For us, we are going to be planting hairy vetch and winter ryegrass, both very cold hardy and quick to germinate.
If done correctly, next spring the plowing down of the green manure will add up to 120 lbs of nitrogen per acre (as well as many other important nutrients). Nitrogen is important for promoting green growth in plants, which allows them to trap more sun and nutrients.
Beyond the price of the labor and time, the seed to do this isn't cheap. The planting rate is approximately 50# per acre, and a 50# bag of seed ranges from $175 to $200.
For a farmer in conventional agriculture, this price and the work is prohibitive. The easier solution would be to apply synthetic chemicals like urea. Using urea at 46% nitrogen would require approximately 200 to 250 lbs per acre to get the same amount of just nitrogen. At a cost of approximately $200 per ton, that means only $20 to fertilize that acre of land.
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You should have received an email over the weekend regarding our Thanksgiving offerings. They are now available for preorder.
The centerpiece of our offerings is of course the pasture raised turkeys. They will be processed the weekend before Thanksgiving and available for pickup on Monday, Nov 23 thru Wed, Nov 25.
Turkey preorders are available online. We do offer a weight range request; however, it is important to note that these birds are still walking, eating, and growing, and we will not know how much they weigh until we pick them up from the processor on Monday, Nov 23. We will do our best to match a turkey to your weight request but cannot promise.
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Brussels Sprouts/Celery - Sometimes it is impossible based on both the way a plant grows and the available labor to harvest everything in one week for all subscribers to get the same thing. This week Brussels Sprouts are that way. Our grower has a big patch out for us; he picks them as they mature. This week he'll pick enough for about half of the subscribers and again next week.
So this week, half of the totes will get brussels sprouts and the other half celery. Next week we will flip this.
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Small Omnivore
Smoked Andouille Sausage
Sweet Potatoes
Concord Grapes
Grape Tomatoes
Cauliflower
Celery/Brussel Sprouts
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Small Vegetarian
Sweet Potatoes
Concord Grapes
Grape Tomatoes
Cauliflower
Celery/Brussel Sprouts
Apple Cider
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Mini
Sweet Potatoes
Grape Tomatoes
Brussels/Celery
Concord Grapes
Onion
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Large Omnivore
Smoked Andouille Sausage
Sweet Potatoes
Concord Grapes
Grape Tomatoes
Cauliflower
Celery/Brussel Sprouts
Apples
Onion
Zucchini
Chicken Wings
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Large Vegetarian
Sweet Potatoes
Concord Grapes
Grape Tomatoes
Cauliflower
Celery/Brussel Sprouts
Apples
Onion
Zucchini
Apple Cider
Pears
Tomatoes
Hot Hungarian Peppers
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Small Vegan
Sweet Potatoes
Concord Grapes
Grape Tomatoes
Cauliflower
Celery/Brussel Sprouts
Apple Cider
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Reminder: Carnivore Share bags are every-other-week based on pick-up location. You will be randomly assigned to a group (A, B, C). Check for the assignment in your last name. By the end of the season, all groups will have received the same amount of all products.
Week 18 Carnivore Schedule
Avon, Brecksville, Lakewood, Middleburg Heights, North Olmsted, Ohio City Provisions, Strongsville, Tremont, Westlake
**Carnivore share bags are only available at the first "dropoff location" listed on the location tab of your account as of 6/1. Carnivore shares cannot be transferred. We pack for the exact number based on location.**
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SPECIAL ORDER
Location Details
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Your special order will only be delivered only to your primary location as selected in your profile (see below). Please review this BEFORE placing your order (adjust + save as needed). Please do not email or call to change the location of your special order. It sounds easier said than done. Our software prints a pick list per location for what products we must take along. If we attempt to move it manually there is a high probability that we'll mess it up and no one will be happy.
Please leave the "new" location set in your profile until after you pick up your special order. You will have to log back into your account to change it back to your usual stop BEFORE you place your next order the following week.
When you get to your check-in, please let the greeter know you also have a special order to pick-up. The order is packed separate from the regular share.
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