Farms & Farmers

Week 3 Summer 2014


Farm Fair 2013


4 Exciting Courses, Kids Games and Activities, All FREE

Please join us this April for a 1-day crash course on how to plant your own garden.  Each course will be taught by real farmers, both English and Amish.  These producers will cover topics in four courses: Soils - understanding your soil, how to improve it, and what will grow in it Seeds - selecting the right seeds for your garden, when and how

New Products from Canal Junction

by Robert So, last Friday, Trevor and I went on a road trip.  He picked me up at 5:30 and off we headed to Defiance, Ohio.  The object of the trip was to visit a new cheese maker that has been making quite a name for himself these last couple of years.  Trevor had tasted some Charloe and if you were on the farm tour a couple of years ago, there was some Flat Rock cheese that was being sampled at Abby's.  We

Healthy Harvest Notes

This is another letter from one of our farmers in Middlefield-the Healthy Harvester.  You may have met him at the Customer Appreciation BBQ last year. I did a very poor job of writing anything last year, quite poor indeed.  Seems it always got pushed off until some "not so busy" rainy day in the indefinite future.  Never happens.  At least not to fit my work schedule.  And finally this winter I get down to it, but I never get far.  What
The annual Farm Tour is less than a week away.  We have about a dozen seats left so please RSVP soon.   For those who haven't been on a Fresh Fork Market farm tour, each year I throw an all inclusive farm tour focused on agricultural education.  We'll visit different producers, each with their own twist.  The tour is meant to be educational as well as fun, including a few u-pick opportunities, excellent more

Clark Pope Catering

I just added Clark Pope Catering to our suppliers page.  You may recognize him from the truck and he makes that fantastic barbecue sauce.  You might also see something of his in this week's bag.... Clark Pope joined Fresh Fork as a customer during the inaugural summer season in 2008. His love of regional foods and cooking matched well with the variety of products Fresh Fork offered. The opportunity to transform a revolving weekly bag made Fresh Fork an easy selection. His official collaboration