The kitchen has been really busy lately with freezing sweet corn, putting up kraut, and making tomato sauce, salsa, pickles, and more. Fitting pies into the schedule (and space) may be an every-other-week project for the next couple months.

This week Ashley was able to work in a special "end of summer" pie - blueberry and peach.

Each whole wheat lard crust is loaded with peaches and blueberries and lightly sweetened with organic cane sugar. To tie it all together a crispy crumb topping is added on top.

Pies are pre-order only.

Yesterday, Allyson and I celebrated our 1 year wedding anniversary. As a couple dirty farmers, it was a nice chance to get cleaned up, put on dress clothes, and eat a great meal.

We decided to recreate part of the menu from our wedding. One of our main courses was a duck kielbasa stuffed pork loin over a bed of red cabbage and pierogies and topped with a plum gastrique. When planning wedding menus with clients of ours, we always tried to tie in something important to the family or culturally significant. We are both of Polish decent, so pierogies had to be on the menu.

After a long day out in the field, I didn't have time to make pierogies so we modified the menu a bit - duck kielbasa stuffed pork loin over a bed of braised red cabbage, herbed redskin potatoes, and a blackberry gastrique. Keeping with the heirloom theme, we used an antique platter - a piece of Warwick China, made in my hometown of Wheeling, that was gifted to us from my parents for our anniversary.

So last night we spent some time looking at photos and realizing how weird it is to not only be saying Happy Anniversary, but also to think of all the other couples who have celebrated their wedding day at our farm and those who had hoped to this year (but had to cancel due to Covid).

So for today, I thought I'd share some photos with you of the good times had here over the years. Usually, each September is booked every weekend with weddings. This year - none.

The amazing thing for us is that our clients at the weddings have all become friends of ours. Hosting weddings is a lot of work, but very rewarding. We work with each of our clients to help design their perfect day, ranging from where to take photos, what flowers to plant in the landscaping, and of course, the food. The food is the "main event," so to speak. Our seasonal menus have ranged from fancy to a casual pig roast - oh, and late night corn dogs on a silver platter!

NOTE: EXPECT SUBS OR CHANGES IN BAG CONTENTS. I'm particularly expecting challenges with the tomatoes, eggplant, and corn.

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.

For more recipes, visit our archive at https://freshforkmarket.com/recipes/

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.