Trevor's Corner - Fresh Fork Market

Winter Livestock

As November comes to a close, we will finish harvesting all of our chickens for our winter inventory. Our chickens are “pasture raised,” which means they live outside all of their lives. Part of the benefit here is that they receive s significant portion of their diet from the bugs, seeds, and grass they eat…

Trevor Nerds Out on Milk

The milk that we offer is non homogenized and minimally pasteurized. To see what that means, scroll down below. We currently carry milk from Paint Valley Creamery, which is the dairy arm of Wholesome Valley Farm in Wilmot, OH. This milk is from an all Guernsey cow herd that is a true whole milk. Guernsey cows…

What about substitutions?

Just to let you know, we don’t really like to do substitutions. We only do so, when the farmers short us, the product does not live up to our standards (which we don’t know until we pick up) or something similar. We try to stick as much to the published contents as possible. That being…

Healthy Harvest Notes

This is another letter from one of our farmers in Middlefield- the Healthy Harvester. You may have met him at a Customer Appreciation BBQ 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…

Winter Weather and Bag Planning

This wet weather is great…no kidding! I’m excited about this wet weather. It really is awful to work in, but it buys us time. The alternative is a hard, killing frost. We’ve had a few frosts, but not the worst damage. I’ll explain below. This week is a full moon. But I doubt you’ll see it.…

Peaches and more…

This week starts off the tree fruits. Anyone who was a member last year remembers our fantastic supply of apricots, peaches, plums and cherries. Last year was a warm spring with lots of heavy rains. This is always good for tree crops, but bad for a lot of other produce. This year was a complete…

Thoughts From The Healthy Harvester

The Healthy Harvester and his family has been growing produce since 1994. The first years were spent trying to farm plus hold an off-farm job which didn’t prove to be the best management plan, so we started farming full-time. For about a dozen years, we grew product for the local commodity produce market selling through…

How many hands do you need?

Do you know where you food comes from? Do you know who grew it? How about how many people had their hands in the chain of distribution for what you are making for dinner? Have you even thought about it? When you start to cook a meal for your family, think about all the ingredients…

Financials of Pasture-Raised Meats

I forgot to write about this last week. I like to start the winter by bringing to light the financials behind pasture raised, artisan meats. Eating a healthy, all natural diet isn’t easy nor cheap. It is my goal to work intelligently with my producers to get you the most bang for your buck. Over…

Biodiversity

As we get closer to the farm tour, I like to talk a little about some of the production methods we’ll come across. Kind of a “summer reading” for the farm tour. One of the organic production methods is called “biodiversity.” Biodiversity can be applied to both produce production and animal production, or a mixture.…