Hi there!   Welcome to Week 21 of your Summer Share! We had some wild weather last week-- an almost 50 degree drop in just a few days. The swing proved deadly to some of our crops, and if you were one of the subscribers who didn't get cauliflower last week, we're truly sorry and we will have a replacement for you this week. The heat from the early half of the week decimated many of our farmers' crops, including Brussels sprouts, celeriac, broccoli and cauliflower-- and we had trouble getting our hands on enough of anything to provide a last minute substitute. This week's bag will have some sweet potatoes, onions and garlic, as well as cider, apples and a bunch of kale. The Omnivores will all have a pack of Ohio City Provisions' Chicken, Apple, Bacon & Caramelized Onion Brats, and the Vegetarians and Vegans will have a bunch of beets and a pint of tomatoes. Also as a heads up, this week, you can no longer put items on your account at the stop -- so please plan on bringing cash or check with you to buy extras . Also, please use up your credits ! You can place a Thanksgiving pre-order or a choose among dozens of items in our store online via Special Order.

@ohiocityprovisions is selling Chili Combo Kits! 2# of ground beef, 2 bell peppers, 2 quarts frozen chopped tomatoes, 1# bag of dried beans, 2 jalapeños and a large candy onion for just $25. You can always call ahead ( 216.465.2762 ) to check on availability and other in-store specials.

THE FIRST FROST

Frost on the flower gardens down at Wholesome Valley Farm

Frost is one of those bittersweet things. Farmers race to beat it, but there is a sudden relief when it happens, too. It provides a short break for farmers - especially from the relentless pressure of weeds and insects on organic fruit and vegetable growers. However, when it does come, the bone-chilling cold and damp conditions bring their own host of problems.  I'm personally indifferent to the change in seasons. Each season has it's benefits. Winter is a time to reflect on what can be improved, and today (Monday, October 15th) I started early to work on our beef program. My usual Monday driver called off for hauling cattle and hogs in to the processor for slaughter. So I slipped into my muck boots and dirty waxed jacket, hitched my red Chevy up to the red stock trailer, and headed down the road on my routes. Hauling in was the quick part of my morning. Just short enough to make a few phone calls to line up a busy afternoon of prospecting.  So I headed South, and East, and North, and all over with an empty shopping cart - I mean trailer - and checking out what I could find.  In Utica, I met up with a passionate farmer named Kathy whose cattle were probably more cuddly than a house cat. She knew each by name and there was enough high quality grass on her farm for 10 times the herd she had.  Kathy and I nerded out about forages, genetics, and beef handling. We talked about a future relationship with her as one of our beef producers. I left with two from her herd as a trial run - Cookie and Easter Egg Nog (below) - so I can get a better indication of their genetics and health after processing (muscle structure and marbling.)

Next, I met up with a farmer in Benton. David's primary business is custom furniture, but his passion is beef. We even talked about investing in an ultrasound machine to scan each steer for marbling and the size of the loin eye. This led into a lengthy discussion on genetics and how a good bull is key. David's bull is fat as can be after breeding 30 cows. Usually an intensive breeding season will cause a bull to lose some condition, however not this one-- he might have gotten fatter.   Then I went to visit Ed in Holmesville to look at some finished steers. I tried to load them that minute, because I did have room in my shopping cart, but I couldn't get a date with my beef processor soon enough to make moving them worth my time. I'll be back there around Thanksgiving.  Finally, I visited a producer who is looking to sell his herd so he can spend his retirement winters in Florida. Orris' beef are always exceptional. His Lowline Angus are so fat you would think they are fed snickers bars, but they aren't - only grass. This small herd will soon be moving around the corner join our herd at Wholesome Valley.

One of Ed's steers in Holmesville.

Some reminders from our office

SALMON & COD DELIVERY THIS WEEK A reminder that Salmon and Cod deliveries are this week unless you requested a Week 22 delivery. Please bring a printed copy of your confirmation email or pull it up on your phone to show your Greeter. You can also just reply to this email if you have any questions about your order. SIGN UP FOR WINTER We'd love to let our farmers know what our numbers are for the Winter Share -- please sign into your account and add your subscription to your account or just reply to this email and we can add it for you! You can also bring your check book to your stop this week and sign up on the spot-- either $357.50 for the Divided Payment Plan, or $675 for the Full Upfront of the regular Winter Share, Omnivore or Vegetarian.

One of our most picturesque winter veggies, Romanesco--basically a cross between broccoli and cauliflower (sometimes also called Broccoflower.) Be sure to sign up for the Winter Share to get to know more of our cold-loving local produce.

SIGN UP FOR WINTER

Bag Contents

THE MINI Sweet Potatoes Kale Onion Green Beans Cortland Apples

SMALL OMNIVORE Sweet Potatoes Kale Onion Green Beans Cortland Apples Apple Cider Garlic Chicken Apple Bacon Onion Brats - 4 links

LARGE OMNIVORE Sweet Potatoes Kale Onion Green Beans Cortland Apples Apple Cider Garlic Chicken Apple Bacon Onion Brats - 4 links Chorizo Sausage - 1# Butternut Squash Rolled Oats - 1.75#  Tomatillos - 1 quart

SMALL VEGETARIAN Sweet Potatoes Kale Onion Green Beans Cortland Apples Apple Cider Garlic Beets (no tops) Grape Tomatoes - 1 pt

LARGE VEGETARIAN Sweet Potatoes Kale Onion Green Beans Cortland Apples Apple Cider Garlic Beets (no tops) Grape Tomatoes - 1 pt Butternut Squash Rolled Oats - 1.75#  Tomatillos - 1 quart Cheese choice

VEGAN Sweet Potatoes Kale Onion Green Beans Cortland Apples Apple Cider Garlic Beets (no tops) Grape Tomatoes - 1 pt

Place a Special Order

Recipes featuring this week's share ingredients

Sweet Potato Chili Ingredients from share: Sweet Potatoes, Onion, Garlic, Chicken Brats

Heather's Crockpot Tomatillos Ingredients from share: Tomatillos, Onion, Garlic

Spicy Braised Green Beans & Tomatoes Ingredients from share: Cherry Tomatoes, Green Beans, Onion & Garlic

Caramel Apple Kale Salad Ingredients from share: Apples, Kale

For more of our recipes, click here .

More recipes online

FFM's Sausage, Kale & Potato Soup Sweet Potato Kale Pizza with Balsamic Drizzle Cider Jack Cocktail FFM on Pinterest, "Fall Recipes" Corn & Green Bean Tomatillo Tacos Green Cucumber Tomatillo Gazpacho Honey Ginger Green Beans Butternut Squash, Leek & Apple Soup Sweet Potato Noodle Minestrone Gingered Hot Cider Roasted Kale & Beets with Honey-Horseradish Vinaigrette Maple Kale,Quinoa & Toasted Pecan Salad Vegan Red Velvet Hot Chocolate (with beets) Spicy Corn & Sweet Potato Chowder with Chorizo Apple Cider Glazed Sweet Potatoes Healthier Green Bean Casserole Sweet Potato Kale Veggie Cakes Chorizo Stuffed Peppers Warm Kale, Quinoa & Broccoli Salad with Cider Dressing

FFM's Butternut Squash Baked Beans Leek, Fennel, Apple, Walnut Soup Roasted Sweet Potato Quinoa Black Bean Salad Apple Cider Marshmallows Garlic & Bacon Green Beans Sausage, Kale & Mozzarella Egg Bake Garlicky Kale Salad with Spicy Chickpeas Butternut Squash Pizza with Cider-Caramelized Onions & Bacon Roasted Cauliflower & Kale Pie with Potato Crust Cider Brined Pork Roast with Apples & Onions FFM on Pinterest, "Beet, Beet, Boom!" Cooked Green Salsa (Tomatillo Salsa Verde) Creamy Pumpkin Polenta with Balsamic Roasted Beets Egg & Chorizo Skillet Supper Colorful Beet Salad with Carrot, Quinoa & Spinach FFM's Sweet Potato & Kale Gratin FFM on Pinterest, "Wild Salmon Recipes"

STAY CONNECTED ‌ ‌ ‌

OUR FAMILY OF COMPANIES

‌ ‌ ‌