Greetings!   

It is really starting to feel like fall out there.  These last few nights we have been flirting with frost!  I'm hoping we get a wave of heat for another week or two before frost. 

Anyhow, this week we have delicious Jonathon apples from Eshlemans Fruit Farm.  Rich grows an excellent Jonathon.  It has a very dark color that is uncommon at most orchards.  It has a nice crunch, tart-sweet flavor, and is good for eating as well as baking. 

We also have the first acorn squash this week.  These are great for stuffing (think stuffed pepper) as well as a dessert squash.  I know a lot of customers like them with butter and brown sugar, but since we don't sell sugar, I'm substituting honey at my house.  

The honey this week is a raw honey.  This means it will get thick and eventually crystallize. This is a good sign.  If the honey seizes up any on our trucks (it is cold), you can bring it back to life easily at  home.  Make sure the lid is on tight and place it in a warm pot of water. The goal is water less than 115 degrees.  In the future, if your honey ever seizes up completely, you can repeat this process until it is liquid again.  Do not microwave.  You'll kill the healthy enzymes in the honey.  

For the vegetarians this week, there are no substitutes.  The last two weeks I have had substitutes that were not needed (as we had vegetarian bags).  

Turkey Breast Lunchmeat back in stock

Today the turkey breasts are coming out of the smoker at Newswangers and he is quickly packaging it up before Kevin gets there with our truck this afternoon.  We have 200# of the smoked turkey breast lunchmeat available this time.  Please preoroder it online at http://csalogin.freshforkmarket.com by Tuesday at Midnight. 

This lunchmeat is made with the same turkey as our Thanksgiving turkeys.  They are pasture raised on organic pastures and their diet supplemented with non-gmo grains.  The birds never receive hormones or antibiotics and live a happy life outside.  The breast meat is then cured with a no-nitrate cure and smoked.  It is ready to eat right out of the package.  It is $8 per 1# package. 

New Beer Brat Experiment -  Promotional Price

We have been working on a new sausage recipe for the fall.  We want to have a beer brat in honor of Octoberfest and football season.  So for the last few months we have been playing with the recipe and testing it with different beers. 

This week we have 100 packages of beer brats available - 50 made with Cluster Fuggle IPA from Market Garden Brewery and 50 made with the seasonal Wee Heavy Wallace Scotch Ale.  We want to see what you think of them so for this experimental batch we are offering the 1.25# packages (4 links) at a promotional price of $6.  We then want your feedback to help determine which beer to use for the sausages we'll be making in the next couple weeks.  

These will surely sell out so please preorder them online at http://csalogin.freshforkmarket.com before Tuesday at Midnight.  

Customer Appreciation Picnic - this Sunday, 2 PM to 6 PM

Quite a few of you have already RSVP'd for the picnic this weekend.  If you haven't yet, please register soon.

The event is free but we are asking for a deposit (refundable or can be donated to charity) so we know how many people are coming since we do need to rent tables and prepare food.  We are providing a pig roast and one vegetarian side dish.  Other dishes will be provided by you, our guests, in a potluck format.

Those bringing a dish will be entered into a raffle for a free Thanksgiving turkey.  At the event, we have lots of children's and family friendly activities.  For full details, including registration, activities, and location, please see the event registration page HERE.  

 So here is this week's entire list: 

Summer Week 17: 

Small Share

1 bunch kale

2-3 peppers, various colors

3 # yukon gold potatoes

1 pint cherry tomatoes

1 quarter peck jonathon apples

1 lb raw honey

2 ct acorn squash

1 lb grassfed ground beef

Large Share

Small package plus:

1 pint yummy pepper mix (baby sweet peppers)

1 head cauliflower

1 pint ground cherries (also known as gooseberry)

1 head red cabbage

1 lb ground pork

 Vegetarian Substitutions (vegetarian substitutions provided the last two weeks)

1 pint yummy pepper mix

Vegan Substitutions (no additional items)