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Good Afternoon Trevor,


The season is winding down and we have just 3 deliveries left, including this week.


This week, we embrace one of the most important tools in the locavore's kitchen - stock making. From gravy and soup to a hearty braised beef or pork roast, stock is a critical ingredient. It is also a crucial part of your health. Good stock, or bone broth, made from the healthiest animals provides nutrients to the body with significant healing power.


Each week we try to feature a "center of the plate" item. Maybe it's a pork chop, or chicken breast, or a roast. But this week, we celebrate the behind the scenes ingredient - bones.


It is also an important part of the sustainability of a farm share. The bones account for 30% of the chicken's carcass. To offer cuts like breast, thighs, wings, and drumsticks, we have to find a home for the bones. We hope you'll celebrate with us with an easy and rewarding pot of chicken stock.


This week we also have some really exciting promotions:

  • Marinated Beef Stew Kit. Michelle B and FFM Lauren....these are for you. Soft ginger cookie with homemade marshmallow chunks and dark chocolate chips.
  • Pumpkin Bread. A Seasonal classic for just $6.
  • Oktoberfest Bundle. Homemade pierogis, soft pretzel, dipping sauce, and beer sausages.


Enjoy

Trevor

Thanksgiving


Turkeys - harvested fresh, never frozen, just days before Thanksgiving. Available as true Heritage Turkeys (Standard Bronze) or the more plump Broad Breasted Bronze.


Fixings Produce Package. The best deal in town. Includes a generous box of the season's bounty, including potatoes, carrots, onions, squash, bread cubes, eggs, and more.


Pies. Because our signature pies are worth sharing. Pumpkin & Apple available.


Gravy and Stock. We make it from scratch just like you would at home. A popular add-on.


You can modify or add on to your order later. The most important thing is that you at least reserve a turkey as supplies are limited.


To RSVP a turkey, just click the link below and pay a $20 deposit to hold your order. No further payment due until you pickup.

ORDER THANKSGIVING HERE

Promotional Items

Red Wine Marinated Beef Stew Meat

(w Mirepoix)

$17.50. Only 50 available.


We took some of the work out of getting your stew ready. Each kit includes approx:

1 # lean grassfed stew meat

0.75# mirepoix (celery, onion, and carrot)

In a classic red wine marinade of red wine, wine vinegar, oil, port, salt and herbs.


Each package is a vacuum sealed package weighing approx 1.75#.


To cook, strain off the marinade. There won't be a ton left as the meat will soak up quite a bit. Reduce it down by half to cook out the alcohol, then add the marinade and stock together, enough to cover your stew meat.


Add the mirepoix back to the pot and cover. Braise until fork tender.


There are many variations to a stew. You can even pat your stew meat dry, dredge in seasoned flour, then pan sear in butter or oil until brown. Add your stock and marinade back to the meat and braise until fork tender and the broth is thicker.


Other options include braising 3/4 the way, then remove the vegetables. Add new vegetables, including green beans, potatoes, carrot, and onion, and continue braising until the potatoes and beef are done.

Oktoberfest Bundle

$24. Only 50 available.


I've been accused of using my "boss card" to get people to make things I enjoy eating. Guilty.


This week, it was a challenge to Chef Jeff - aka Chefski. His last name ends in ski, and he is indeed of Polish descent. "Jeff, I bet you can't make pierogis." Challenge accepted.


So this week, we have a fun food pairing to your favorite pumpkin beers and fall ciders.


Each bundle includes:

1 package Cheddar Jalapeno Dortmunder Beer Brats (1.25#)

6 homemade pierogis (cheese and potato and cabbage/onion/ham)

4 soft pretzel rods

4 oz cup creamy mustard dipping sauce


Jeff went over the top, starting with a traditional sour cream dough and hand filling each pierogi. The barn smells amazing right now as he's wrapping up the cabbage/onion/ham filling.


Each pierogi is blanched off and frozen individually before packaging. To cook, simply thaw and pan fry in butter.


The brats are one of our OCP recipes we make for Great Lakes. Each 50# batch has nearly 22 beers in it. Nearly because it does evaporate before hitting the meat sometimes.


And the soft pretzels are a nice salty snack, paired with a yogurt based dipping sauce spiked with roasted garlic and yellow mustard.

Apple Sampler Bag - $8


Try two each of 4 different types of apples.


This week's variety: Crimson Topaz, Idared, McIntosh, and Honeycrisp

Apple Cider - back in stock



Pumpkin Bread - $6

Our seasonal quick bread has changed this week to a moist and slightly spiced pumpkin bread. We start with dry roasting whole pumpkins to make our own pulp to use in this seasonal treat.



Dutch Apple Pie


Nothing screams fall more than a good apple pie. Here we make our classic apple pie topped with a crunchy and sweet crumb topping.

Order Extras Here

Stock Making

Step 1: Put your bones in the refrigerator to thaw


The most common mistake I see with stock making is the mentality that "I'll get to it later." Later is never a convenient time, and the bones eventually die slowly in the freezer.


Please thaw your bones in a bowl on the bottom shelf to prevent a mess and contaminating other vegetables or cooked food with raw chicken.


Step 2: Simmer Bones with Vegetables and Water.

Simply add your bones to a stock pot. Add a few carrots, a chopped onion,a bulb of garlic, a few sprigs of celery, and maybe a sprig of fresh thyme if you have it. Simmer gently for 3 or more hours. Do not boil hard. Soft bubbles. You can even let it go all day or overnight.


Step 3: Strain out bones and vegetables. Do this while it is warm and it will flow better. Put the strained stock into a clean container, ideally taller than it is wide. The less surface area at the top makes it easier to remove any fat.


Step 4: Refrigerate and Remove Fat. Refrigerate your stock overnight. The next morning the fat will rise to the top. You can easily skim off the fat.


Step 5: Reduce. Simmer gently to reduce to your desired consistency.


Now your healthy stock is ready to drink, make soup, use in a braise, or so much more.


Click Here: Parker Makes Stock Video (approx 10 min)


JOIN US FOR THE

WINTER SEASON

3 more weeks of Summer, then we roll into the Winter Season!


Join us for another great season of local foods.


Your subscription does not automatically renew, so please add it to your account the next time you login, or reply to this email!


If you reply to this email to join, please include:

Share Type -- Omnivore, Vegetarian, Carnivore

Payment Option -- Upfront or Weekly

Pick up Location -- Options HERE

Winter Share Package Details
Sign up For Winter Season HERE
Bag Contents

Note: Last week there were not as many green beans on the vine as Jonas had thought. On Friday and Saturday, we had to switch green beans to acorn squash. This week, we'll flip. Wed and Thursday will get acorn squash, and Friday/Saturday will get green beans.


Small Omnivore

Acorn Squash / Green Beans

Kohlrabi

Red Potatoes

Beets

Broccoli

Gala Apples

Chicken Bones

Small Vegetarian

Acorn Squash / Green Beans

Kohlrabi

Red Potatoes

Beets

Broccoli

Gala Apples

Shiiake Mushrooms

Onion

Sweet Peppers

Mini

Kohlrabi

Red Potatoes

Green Beans

Gala Apples

Butternut


Large Omnivore

Acorn Squash / Green Beans

Kohlrabi

Red Potatoes

Beets

Broccoli

Gala Apples

Chicken Bones

Brussel Sprouts

Onion

Red Italian Fryer Peppers

Zucchini

Green Onion Brats

Large Vegetarian

Acorn Squash / Green Beans

Kohlrabi

Red Potatoes

Beets

Broccoli

Gala Apples

Shiiake Mushrooms

Onion

Sweet Peppers

Brussel Sprouts

Onion

Red Italian Fryer Peppers

Zucchini

Cucumbers

Sweet Potatoes

Garlic

Small Vegan

Acorn Squash / Green Beans

Kohlrabi

Red Potatoes

Beets

Broccoli

Gala Apples

Shiiake Mushrooms

Onion

Sweet Peppers










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