Fresh Fork Payment Plans – Summer Share 2012
Download the PDF: CSA+ Pricing Model Small 2012 Dates of CSA+ ‐ Wednesday June 6th through Saturday, November 3rd Total Weeks: 22 $25 Per Week ‐ $30 worth of product Payment Plans: each plan is for $30 worth of product per week, discounts given for most commitment Full Program ‐ 22 weeks, $567. Check/Cash Discount: $550 BEST VALUE…
Read MoreFrom the IFO Conference…Homeopathic Veterinary Medicine
This past weekend I had the pleasure of speaking to a group of about 130 farmers, market managers, and educators at the Innovative Farmers of Ohio Conference at Hiram College. My topic was fairly run of the mill….farming as a business and how to start, grow, measure, and change it. I think I did an exceptional job. …
Read MoreWinter Share 2010/11 – Week 7
Package Contents: ‐ 1 lb ground veal ‐ 1 lb ground pork ‐ 1 lb ground Italian sausage ‐ 5 lb red norland potatoes ‐ ½ lb young green onions ‐ 1 lb black pepper basil linguini ‐ 1 pint sweet sorghum ‐ 2 lb cornmeal ‐ 1 dozen eggs ‐ 1 package honey puffed…
Read MoreWinter Share 2010/11 – Week 6
Package Contents: – 1 roasting chicken – 3 lbs sweet potatoes – 1 head green cabbage or napa cabbage – 1 lb smoked bacon – 3‐4 lbs winter squash – Quarter peck gold rush apples – Meat smorgasbord…pick 1: o Pork spareribs o Pork baby‐back ribs o Boneless pork chops (2) o Pork shoulder o…
Read MoreHow to Prepare a Smoked Ham
Your ham (if you ordered one) is already cooked. It has been fully smoked over hickory wood chips, so all you need to do is reheat your ham to an internal temperature of 150 to 160 degrees. Depending on what cut you have, carving it will be slightly different. The shank portion is the one that is pointed at one end. This…
Read MoreTurkey Brining
Brining is a method of soaking meat in a salt-based solution to tenderize the meat, infuse flavors, and help the meat retain moisture while cooking. The additional moisture in the meat also reduces the cooking time since water transfers energy faster than air. There are no standard “best” brines. It is all a matter of…
Read MoreTurkey Aromatics
When roasting the bird, some chefs like add aromatics to the cavity of the turkey to add flavor to the meat. I’ve never done this . For me, it is traditional to stuff the cavity with stuffing; my family would give me grief if I didn’t do it. I recommend not stuffing the cavity to allow for quicker, more even cooking.…
Read MoreThanksgiving Tips from Parker Bosley
Make turkey stock a day early The day before you roast the turkey, use the neck and the first two wing joints to make a stock. Chop the wing joints and the neck into one inch pieces. Brown these in some butter with chopped onion, celery and carrot. Cover with water and bring to a boil. Skim the stock. Add some thyme…
Read MoreWinter Share 2010-11 – Week 3
CSA Package Contents: – 2 lbs salted butter – 1 lb Berkshire breakfast sausage links – 1 lb carrots – 1 lb broccoli sprouts or brussel sprouts – 1 dozen eggs – 8 oz grassfed Windsor cheese, cheddar style – 1 lb grassfed ground beef – 1 lb spinach – 4 lbs organic whole wheat…
Read MoreWinter Share 2010/11- Week 2
Package Contents: – 1 whole pasture raised chicken – 1 lb Berkshire pork bacon – 1 lb pumpkin sage linguini – 8 oz gouda cheese – 1 head green cauliflower – 1 bunch red beets with tops – 1 stalk brussel sprouts – 2 green bell peppers – 2 lbs fingerling potatoes – 2 lbs…
Read More