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Good Morning Trevor,


This week we celebrate our Winter Signups with an Open to the Public Week and some special Ready to Reheat Meal Kits.


We often hear from past customers who have downsized or simply don't have the time for a weekly farm share. They still love our food, appreciate the local farmers and their effort, and want to eat healthy. A few times per year we put together some promotions for all, including this week's Ready to Reheat Meal Kits.


Some of the items are fully cooked - like the Pot Pie and the Carnitas Taco Kit. Other items make for easy no-frills dinners - such as meatloaf dinner kit and sloppy joes.


And lastly, our summer season is nearing an end. Next week is the last pickup. After that, we begin our Winter Season. There is still time to signup and join us for the Winter 2024/25 Season! Full details and registration here: Winter Info Page



NEWS THIS WEEK

OPEN TO THE PUBLIC -- Ready to Reheat Meals, Meat Bundles, A la Carte items + a One-Time Weekly Bag. Stock up on easy meal bundles, some of our favorite frozen meat bundles and/or your favorite FFM staples like eggs, pasture raised meats and produce.

Online shop closes at 11:59pm Tues, Oct. 22nd (today). Pick-up days are Wed, Oct. 23rd - Sat. Oct. 26th. Select your pick-up location during checkout (location details HERE).


Winter Season Registration Open: Starts in just 2 weeks (Nov 6). Details can be found HERE on our website. Eat local year-round & join the Winter Share HERE, or by replying to this email (include share preference - omnivore, vegetarian or carnivore - pick up location and payment option).


More Fun Baked Goods. Yes, today is 80 degrees, but that's going to fade quickly. The cool nights and mornings remind us that pumpkin is in the air. This week's specials celebrate the famous gourd. Pumpkin Sorghum Cookies. Pumpkin Bread. And Pumpkin Pie, of course.

Place a Special Order Here
Ready to Reheat Meal Bundles
This week, we wanted to try something different. We've been hearing from a lot of customers about being short on time to cook with school back in, fall activities, and more. And we know butternut squash and fall vegetables aren't always a quick meal...

So we spent some time in the kitchen this week working on some fun new products to pilot - easy and ready to reheat meal kits. See below our "menu" this week for easy dinners, as well as some of our classic frozen meat bundles to stock up for the fall.

*Some items have limited availability. Once an item is sold out it no longer appears in the shop.

CHICKEN CACCIATORE ($42.50)

There is always that one ingredient or one step that keeps a meal from being really easy. In this case, it's the tomato and wine stewing sauce. We took the time this week to have fun in the kitchen and roasted off the tomatoes, peeled and chopped them. Then, cooked them with fresh oyster and shitake mushrooms, Bent Ladder red wine, and mirepoix to make the cooking sauce for you.


Paired with veggies to complete the meal. We were thinking of serving this over a bed of zucchini noodles with a sides of boiled green beans and roasted cauliflower.


Includes:

1 quart Chicken Cacciatore Cooking Sauce (ingredients tomatoes, red wine, mushrooms, green peppers, carrots, onion, garlic)

1 package chicken thighs (approx 1.75#)

2 package chicken drumsticks (approx 1.25# each)

2 sweet bell peppers

1 head cauliflower

1# green beans 

CHICKEN POT PIE ($25.00)

Fully assembled and ready to pop in the oven. The chicken breast and thighs are brined and roasted off, and the bones are used to make a rich stock for the sauce. Carrots, onions, and celery are sweated and mixed with blanched green beans for a tasty filling. 


The filling is placed in a whole wheat crust (contains flour, butter, lard) with a vented top crust. Reheating instructions included.

PORK CARNITA TACO KIT ($48)

There is much debate among chefs as to "authentic" carnitas. One thing almost all can agree on is that it is critical that the pork be cooked low and slow in lard - essentially a pork confit.  We know few of you have 5 gal buckets of lard at home, so we did the confit step for you.


We started with chunks of boneless pork shoulder and placed it in an overnight cure of salt, aromatic herbs, and spices. A quick rinse in the morning, and a quick fry in lard before the pork was arranged in pans with fresh oranges, herbs, onions, garlic, and a few jalapeno. House rendered pork lard was poured over top, and the pork braised slowly until finished.  


To reheat, a few options:

- arrange on sheet tray and pop in the oven under the broiler

- warm in a saute pan, adding a little of the provided cooking liquid


Includes:

- Cornflour tortilla shells (6 in, 12 ct)

- Feta cheese (6 oz)

- 1 quart pork carnitas meat (cooked & ready to serve)

- 1 pint reheating liquid

- 1 head lettuce

- 1.5# Fresh tomatoes 

- Pickled escabeche (red onion, white onion, radish, carrot and spices)

- 1 bunch cilantro

- Sour cream (8oz)

SLOPPY JOE KIT ($25)

This has become a staple in Lauren's house. According to her husband, it's the best ever!


2# ground beef

1 pint Sloppy Joe Sauce

1 pack English Muffins (6 count)


Easy cooking instructions: brown the meat with some onion and garlic. Drain any grease and add the sauce. Toast the English muffins, add sloppy joe and add optional toppings like pickles and cheese.

MEATLOAF Your Way ($33.50)

Includes the fixings for a good homemade meatloaf dinner.


1# grassfed ground beef

1# pasture raised heritage ground pork

1 pint bread crumbs

1 pint brown gravy

1 dz eggs

1 candy onion

1.5# carrots

3# yukon gold potatoes

1 head broccoli



Place a Special Order Here

Pumpkin Bakery Specials

This week we roasted off a full bin (approx 75 pumpkins) to scoop out the delicious pulp. This calls for celebration!


Pumpkin Bread- $6: lightly spiced and full of moist pumpkin puree for a quick bread equally as good cold or toasted and served wth butter.


Pumpkin Pie

This fall standard is a showcase of good farm inputs - farm fresh, pasture raised eggs. A2 Guernsey Cream. And of course fresh, oven roasted pumpkin puree. Best served chilled with whipped cream or vanilla ice cream. Maybe a stiff digestif as well.


Pumpkin Sorghum Cookies. Sorghum is one of my favorite ingredients. It's like a local molasses made from the "cane" of a sorghum wheat plant. The sorghum is malty, sticky sweet with some bold notes, ranging from smoky to bitter. I love the complexity it adds to anything, from our pumpkin cookies to even our smoked holiday hams.

Place a Special Order Here

The Winter Share

Starting in just 2 weeks is our next season -- The Winter Share.

  • November thru May
  • 3 weeks in a row, then every other week all winter
  • Season starts with cold hardy crops like cauliflower, broccoli, brussel sprouts, and spinach
  • Transitions to storage crops like potatoes, onions, and squash.
  • Ends with prepared items, pantry items, and canned goods put up from this year's bounty.


The winter season is really a joy to us as operators and farmers. It celebrates an agrarian lifestyle of subsistence and resourcefulness.


We know we must eat in February, therefore we can and freeze vegetables in July and August.


We know that we prefer turkey breast in November, but we see the value in cooking drumsticks confit to pick for meat used in soups and quiches later.


We understand that the bounty for which we have been provided is special. We respect that and utilize all parts, from the bones for broth in your soup to the fat for lard used in confit and pastry dough.


The winter season brings our Local Food System full circle. It separates the fair weather fans from the adventurers and utilitarians who see the "value chain" from start to finish.


We thank you in advance for joining us for our 15th winter season!


To join: login to your account or send us an email that says "I'm in" and include the package you'd like, pick up location and payment option.


**Current Summer Share members, your subscription does not auto renew, so be sure to add it to your account the next time you login or reply to this email to join in!

More Details About the Winter Share
BAG CONTENTS

One-time shares also available this week for the Small Omnivore, Small Vegetarian, and Large Omnivore.


*Green Beans or Grape Tomatoes. Our grower thinks he can fill the order this week. We will be receiving either beans or tomatoes each day. The plants were slightly "burnt" by the frost, but mostly just the foliage on top. The beans and tomatoes lower on the plant seem fine. If we don't get enough in, we'll substitute something accordingly.

SMALL OMNIVORE

Spaghetti Squash

Carrots w Tops

Green Cabbage

Sweet Potatoes

Daikon Radishes

Green Beans or Grape Tomatoes

Smoked Ham Hock

SMALL VEGETARIAN

Spaghetti Squash

Carrots w Tops

Green Cabbage

Sweet Potatoes

Daikon Radishes

Green Beans or Grape Tomatoes

Green Kale

Apples

MINI

Spaghetti Squash

Carrots w Tops

Sweet Potatoes

Daikon Radishes

Romanesco

LARGE OMNIVORE

Spaghetti Squash

Carrots w Tops

Green Cabbage

Sweet Potatoes

Daikon Radishes

Green Beans or Grape Tomatoes

Smoked Ham Hock

Pancake Mix

Eggs

Maple Breakfast Links

Mushrooms

LARGE VEGETARIAN

Spaghetti Squash

Carrots w Tops

Green Cabbage

Sweet Potatoes

Daikon Radishes

Green Beans or Grape Tomatoes

Green Kale

Apples

Pancake Mix

Eggs

Mushrooms

Butter (sticks, 8 oz)

Heirloom Tomatoes

Bell Peppers

SMALL VEGAN

Spaghetti Squash

Carrots w Tops

Green Cabbage

Sweet Potatoes

Daikon Radishes

Green Beans or Grape Tomatoes

Green Kale

Apples

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