This weekend is one of my favorite Fresh Fork events. It is also our most family friendly event. We still have some spots left so please be sure to register ASAP. Tickets may be purchased at this link: Register now
The Threshing Day event is an all-day event at one of our farms. In the morning, guests can expect to witness a horse-drawn reaping event in which we harvest oats. Next, the Amish gentlemen will demonstrate how they build shocks and caps and dry the grain in the field. Finally, the grain is loaded onto a wagon and fed into a steam powered threshing machine via pitch fork. Guests will be invited to climb on the wagon and pitch the oats into the threshing machine where the straw and the seed (oat groat) will be separated.
After the demo, we have a fantastic lunch prepared by the Amish ladies. Come with empty stomachs because there is no shortage of food.
Following lunch, there are supervised activities for the kids, including a corn pit (like a sand box), a pony train, and even egg collecting. For adults, we have three educational workshops setup: canning, whole grain bread baking, and lacto fermentation.
The event is on a farm and transportation is not included. The drive is approximately an hour from downtown Cleveland and is easy to get to. Tickets are $35 for adults and $20 for children. Registration closes this Thursday.
Photos from previous year's event can be found here: Thresher's Day 2012
On Monday Lauren and I were organizing the freezer. We decided we had a few things that may be of interest to you this week.
Available for preorder online, sale items include:
Berkshire pork tenderloins, whole approx 1 to 1.25 lb each. $5 each
All Beef, No Nitrate Hot Dogs. 1# packages, approx. 8 ct. $5 each
Beef and Pork Hot Dogs, No Nitrate. 1# packages. $5 each
Spicy Lamb Merguez. 1# packages, in links. $8 per pack
Available at the back of the truck:
Grassfed Beef Steak Sale - assorted bone-in ribeye steaks and T-bones for $10 per lb
The hot dogs and merguez are the result of a partnership we started over the winter with Melissa Khoury of Saucisson. These are recipes she has developed just for Fresh Fork Market. This is our first batch of them that Melissa and I made with Galen at Newswangers.
The all-beef hot dog is very lean and lends itself best to poaching. The beef and pork grills up just fine and has a slight hint of cumin that I really enjoy. Both are nitrate free so they will not be pink. Your kids might disagree that it is a hot dog, but we think the flavor profile and shape certainly fits.
The merguez is a combination of Melissa's recipe and Parker Bosley's. It is made with a Moroccan pepper spread called harissa. While I'm writing this I'm grinning thinking of when we made these. I sent Kevin over to one of the local import stores to get some harrisa. I called ahead first and told them what I was looking for. The gentleman at the store informed me that he had 12 left. I said I'd take all of them.
I sent Kevin to pick them up on his way into work. I explained that it was a canned pepper paste we were going to use for making sausage. That day he came into work and hit the road for farm pickups. I went out into the breakroom and saw four grocery bags with approximately 12 inch by 12 inch tin pans in them with cake. I got excited. Who brought cake!? What occasion is this? Then, I looked closer. The cake had an almond in each piece. I'm allergic so my high hopes sunk immediately. Then I looked at the label. Harisha Cake. OMG, I thought. He picked up a cake, not pepper spread. Imagine if we sent this to the butcher to make sausage out of.
I called the import store and explained what I was looking for. They laughed. Apparently harisha cake is an Egyptian cake made with semolina and almond flours and is to celebrate a religious holiday that just happened to be coming up.