Turkeys are dominating our farm work these days. In honor of this humble (and curious) bird, we are featuring a few items on sale.

Turkey Breast Roast, Brined

Brined in our signature turkey brine of turkey broth, salt, sugar, fresh herbs and spices. Each breast is in a brine according to it's weight for a balanced flavor.

Breast roasts range from 3# to over 6#. Simply drain from the brine (discard brine), pat dry with paper towels, and rub with some oil or melted butter. Place on a roasting rack on a shallow tray (like a cookie sheet) and roast in the oven at 425 until starting to get golden, then drop the temperature to 325. Take an internal temp of 155 and remove. Let rest 10 minutes before carving.

Be sure to get some sale turkey stock and make your gravy first. Have your mashed potatoes and gravy ready first!

Ground Turkey - 1# bulk - $1 off

Turkey Burgers -

4 patties per pack, 1.25# - $1.50 off

Turkey Stock (Broth) - $5 per quart

great for a fall soup, to season and sip for health, for gravy, or to use in a braised beef or pork dish.

LIVE: Yes, the turkeys are alive and doing well.

But the order form is also LIVE.

There is no holiday that celebrates food more than Thanksgiving, and we love it. Many of you have done Thanksgiving with us, but I'll recap the offerings:

Turkeys - harvested fresh, never frozen, just days before Thanksgiving. Available as true Heritage Turkeys (Standard Bronze) or the more plump Broad Breasted Bronze.

Fixings. The best deal in town. Includes a generous box of the season's bounty, including potatoes, carrots, onions, squash, bread cubes, eggs, and more.

Pies. Because our signature pies are worth sharing.

Gravy and Stock. We make it from scratch just like you would at home. A popular add-on.

You can modify or add on to your order later. The most important thing is that you at least reserve a turkey as supplies are limited.

To RSVP a turkey, just click the link below and pay a $20 deposit to hold your order. No further payment due until you pickup.

Apple Cider - $5.75

Pressed from a mixture of apples - honeycrisp, cortland, gala, and paula red this week - and UV pasteurized, this cider is great and, if neglected in the fridge, will give that refreshing tang and fizz as it ferments some. That's how I prefer mine!

Grape Sampler - SALE - $3.50

The grape harvest is nearing and end, and the last grapes are the most packed with flavor as they have the highest "brix," or sugar content.

This week's 1.5# sampler bag is a blend of two varieties:

Marguis - a white grape, plump and tasty, developed in NY in the 60s.

Jupiter - a purple grape smaller, more tender, and a bold grape flavor (similar to concord) with the seeds.

Apple Sampler Bag - $8

Try two each of 4 different types of apples. This week's varieties include: Rubinola, Autumn Crisp, Swiss Gourmet, and King David

Carrots - per bunch

One of the most difficult items to grow for an organic grower is carrots. You have to start them thick to out-compete the weeds, keep them evenly moist, then "thin" them out by removing some carrots to let the other size up.

This week's carrots are a showcase to hard work.

Spinach and Asian Greens

Our farmers have been busy getting crops ready for the winter season. Some crops, like spinach and asian greens, are very cold hardy. They do, however, require sunlight to grow. That is more important than the temperature sometimes.

So the trick is to get them started early and hold the harvest in the ground thru December and January when the days are very short. Then in the spring the greens take off faster and we get a bigger harvest.

This winter's crop is coming in early and strong with the sunny warm days we have had. This first harvest is crucial to keep the plants from bolting. So help us out by eating your spinach!

New Vendor - Happy Pickler

This week we welcome a new vendor. Betsy, aka the Happy Pickler, began experimenting with ferments as a way to transform her families' health. Thru it, she discovered a passion and started a business.

Today, we can enjoy Betsy's fantastic creations for our own health. Try the fermented pickle chips or pickle spears for a healthy alternative to vinegar based pickles, or have a light snack witih my favorite, the "Rockin Roots," a combination of beets and turnips.

New Salad Dressing - Peach Basil Vinaigrette

This week's salad dressing takes garden fresh basil and the last of our peach puree to make a tasty vinaigrette perfect for a late season salad.

Maple-Mallow Whoopie Pies

Chef Jeff and I are always trying to break the ice in the kitchen with the Amish girls. They are very quiet and serious. Somehow recently we were teasing them that we were going to make them more "English," which is the term for people not Amish

So we said we can make Amish foods...like the signature Whoopie Pie. So Jeff and I started brainstorming on how to kick it up a notch.

We started with a chocolate cake wafer. We then worked on the filling. A maple meringue was made first and stabilized with a bit of gelatin to keep it fluffy. We then took our A2 cream cheese and whipped that with a butter and powdered sugar for a cream cheese frosting, then folded the meringue in to fluff it up. Enjoy these while you can!

Dutch Apple Pie 

Our hefty apple pie topped with an oat crumb topping for a sweet and hearty dessert.

Apple Cinnamon Bread. We are replacing the zucchini bread this week with a new quick bread. Apples are folded into a sweet batter for a moist breakfast or dessert bread. Topped with an oat and brown sugar streusel topping.

Back by popular demand.

These sold out fast two weeks ago. This is seriously the last time because we'll be sweeping straw up from around the warehouse for months. It's the glitter of farm products.

Each Fall Decor Bundle Includes:

1 wooden apple crate

1 mini straw bale

Assorted decorative gourds

Indian Corn

1 Mum

Carving Pumpkins

We have in an assortment of nice carving pumpkins. We've sorted them from medium up to XL. Here is a picture to help give perspective. Medium on left, XL on right. And Connor in the center.

Most of you who have been long time customers know Connor. He's been with Fresh Fork for 10 years and is our good spirited, can do anything truck driver, delivery specialist, and tow-motor guru. Thank you Connor for being a good spirit and taking your photo with pumpkins.