This Week’s Bounty: Beets, Shell Peas, Matzoh on special, Fresh Mint Ice Cream


This week we are welcoming another new Partner Producer – Carrier Coffee. You might be curious why we would add another coffee selection when we already have Bohemian Coffee which is so sensational. Well – it’s complicated…

Scott of Carrier Coffee is a good friend who also happens to be co-owner and co-founder of The Three Penny Taproom – a restaurant and pub here in Montpelier. This place is so good that I know a few people who moved here just to be closer! So when he told me he was starting something new with a buddy named Ross – who happened to be in the coffee world – I listened – and tasted – carefully.

Basically each week – or possibly every other week – Scott and Ross will purchase and roast a very special seasonal selection for us. It will redefine your idea of coffee… it did for me.

I still drink Bohemian coffee all the time, but now for something special I have their Weekly Roast.

Here is their story on video – and I will let them tell it – Carrier Coffee Company

Our partner vegetable farmers are working hard to bring us a bounty from their fields.

We have yet another week of Strawberries and Raspberries – so good.

New this week from Pete’s Greens:

Justin at Burnt Rock has a Baby Spinach crop back on track after the rains, and also has Eggplant for us this week!

Tony and Joie at Foote Brook Farm are just gearing up and have English Shelling Peas – sweet and delicious. They also have Collard Greens and beautiful and tender Boston Lettuce.

Do check out the full vegetable selection – it is enormous and beautiful.

Charlie of Patchwork Bakery is baking his Everyday Matzoh again this week after installing the new ovens. In celebration, we are offering some cheeses on special so you can wow your neighbors and friends with an incredible cheese plate:

Charlie’s Everyday Matzoh – Usually $6.90 Now $5.90 – this is a wonderful cracker for a cheese plate!

Bonneview Farms Bonnie Blue Cheese was $8.35 – now $7.90
Bonneview Farms Ayersdale Cheese was $8.35 – now $7.90
Willow Moon Farms Goat Chevre was $7.25 – now $6.50

We have some returning ice cream flavors from Strafford Organic Creamery – Fresh Mint is back. Because Amy and Earl use real fresh mint from their farm – they only produce this flavor in the summertime.

This is their fresh cream ice cream with a delicate hint of real mint leaves in it.

Red’s Best has fresh-caught Striped Bass in addition to their fresh White Fish, Flounder and Scallop selection.

Shelling Peas

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Radical Transparency

From time to time, we have shared news and numbers with you to keep you abreast of our progress, and lately we have been considering a more radical level of transparency.

We are in the process of updating our website that you use each week, and considering what information to post there to give you the most accurate picture of our progress in building a healthy alternative food system.

Building and designing a new food system can be pretty daunting work sometimes, especially getting all the puzzle pieces to fit together. Mostly, though, building Farmers To You has been a joy, and completely inspiring for many of us. One of the most challenging and important aspects of this new food system is balancing all of the needs and interests of all of you – our partners.

We have partner families – you wonderful folks in the Boston area who want the freshest and healthiest food from farmers and producers you know, delivered reliably and conveniently for a reasonable price.

We have partner farmers – who commit well in advance of us placing orders so that they can feed us throughout the seasons and year. The farmers and producers need fair and sustainable pricing so they can reinvest in their land, their fertility, and their people.

We have the staff and community here in Vermont — who make all the logistics and details work to connect us all together – our partner families with our partner farmers.

All of these community partners want livable wages, meaningful and pleasant work, as well as the proper tools and equipment to make their tasks possible.

Traditional food systems and economic systems are based on the old, individualistic theory that if everyone worries about themselves that it will all work out. Well, this has been a complete failure in our modern industrial food system. When certain parts of the system are economically dominant (Supermarkets and processors) the other parts of the system have little to no power. Food workers get paid terribly, families are divorced from a trusted, traceable source of food,, land and farm animals are treated brutally, often because farmers are not paid sustainable prices for their products. In reality, low prices come at the expense of quality, humane treatment of workers and animals, and environmental stewardship.

At Farmers To You, we are attempting to set up measures of how we are doing for all partners. We are working constantly to make sure that all partners’ interests are being attended to.

We are working on a report card – or dashboard – to helps us monitor our progress. Our goal will be to post this weekly on the web site for all of our partners to see.

We believe that if we are all accountable to each other, then this disruptive food model will thrive.

In the spirit of complete transparency, here are the latest numbers:

dashboard table for blog post - small

So what do these numbers mean?

It is summertime, so suspensions of weekly orders is a good deal higher than the rest of the year – in off-summer months, this number is typically 120 families.

Our average order size has been holding steady at $62 to $65 per week. If each family bought just $10 more per week – we would reach profitability and sustainability by September 2015.

The number of items has been on the rise lately. More selection, less reason to go to the supermarket! Instead support your partner farmers AND get food you can trust. This also shows the skills of our partner farmers – in their ability to produce more variety.

Our gross margin is a function of the prices we pay to farmers and the prices families pay. We aim to bring this number up a bit by creating sustainable, predictable volume for our partner farmers. This helps reduce their costs – which we can both pass on to you, and to reinvest into the growth of Farmers To You.

Order fulfillment. We continue to ship over 90% of what you order – the crew is fantastic and take their roles very seriously. The predictability and consistency of ordering meeting the farmers’ production makes this number so high.

Retention rate measure the number of families who stay as partners for over a year – typical CSAs have rates from 50 – 80%. Ours stays right around 70%, which, for our model is considered very very good. This is a profound point of pride, as it shows that Farmers To You delivers value and quality for families.

Our monthly numbers are a financial measure of the health of the community partnership, its sustainability, and its viability. We are still not there, but improving and getting very close.

This is how you can help:

Partner families can help by increasing average order size, helping to open new sites (Cambridgeport is pending now!), and spreading the word through Gift To Give, which we will offer again in the early fall.

Thank you, thank you, thank you – this is a creation through collaboration – and we can all be very proud of our accomplishments to date. Each week we are feeding about 650 families from 68 farms within 150 miles – all year long. Five years ago I was told this was not possible… and it is, one farmer at time, one family at a time.

Thank you for your partnership!


on behalf of our entire crew here in Vermont, our partner farmers, and our amazing volunteer site hosts in Boston.

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This Week’s Bounty: Raspberries, herbs, dried mango, chops, this week’s specials


In addition to the wonderful Red Russian Kale we are getting from Kettle Song Farm – this week Jaiel has Beet Greens with small beets still attached – kind of a bonus bit of sweetness!

Cathy at Unity Farm is running her Salad Mix , and Shorties Kale and Chard on special now that the warmer weather has arrived.

Jericho Settlers Farm has Slicing Cukes for us again this week as well as our long awaited Pea Shoots! We have missed these since one of our early partner farmers who grew pea shoots and herbs picked up stakes and moved to Colorado 2 years ago.

Julie from Red Wagon Plants has really ramped up herb production. With the heat of summer settling in everything is available.

Flat parsley
Garlic chives
Bouquet de Garni

Edible flowers

Adam’s Berry Farm has his beautiful fresh raspberries for us!!

River Berry Farm has another week of strawberries for us too – wow what a treat!!

Tierra Farms has a new crop of dried mangoes!!

This Weeks Special!

In addition to shorties kale, chard and salad mix from Unity Farm – we have put a fresh batch of pork: porterhouse loin chops and rib chops on sale from Snug Valley Farm. Check out the recipes and preparation tips in this weeks update.

Porterhouse loin chops – were $10.74 Now $9.90 for 8 oz chops
Bone-in rib chop
– was $15.90 per pound, Now $14.90

Red’s Best has our usual ultra fresh Flounder, White Fish, and Sea Scallop selection this week – but with the addition of Yellow Fin Tuna – that is a sure sign that summer is here. Get out the grill!

David and Michelle of Valicenti Organico have another wonderful selection of pasta flavor pairings from their gardens and surrounding farms.

Joe from Screamin Ridge Farm is making it easy once again to create special meals for the whole family:

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A Primer on Pork From Shannon Hayes

Last week, while visiting the Beverly Cove pickup site, I confessed that I have not ordered any of the pork because I am intimidated by pork. Afraid of dry, tough meat. Afraid of wasting a valuable ingredient.  With a little encouragement from Nancy, and some practical information about cuts of pork from Shannon (below), I’m ready to cook. Are you?

We are thrilled to welcome Shannon Hayes to the Farmers To You community. Shannon is a farmer and a writer living with her family on Sap Bush Hollow Farm in New York state. She has written six books: The Grassfed Gourmet, The Farmer and the Grill, Radical Homemakers, Long Way on a Little, Cooking Grassfed Beef, and, most recently, Homespun Mom Comes Unraveled. Shannon’s knowledge as a farmer, coupled with her gift for writing, means that her web site is an invaluable resource. Her book, Radical Homemakers, was transformative for my family. We encourage you to visit her there!

Perfect Pastured Pork Chops

A blog post from Shannon Hayes, The Radical Homemaker at Sap Bush Hollow Farm.

December 3, 2013

I know. Thanksgiving was only last week. There are still turkey leftovers in the back of your fridge. But while the turkey was taking center stage on that holiday table, many of us farmers were also bringing in the last of the pig harvest, and our freezers are now stocked with totes full of pork roasts, fresh sausages and those delicious and all-too-often misunderstood pork chops.

As a young cook learning how to prepare meat, I found that chickens and turkeys were relatively easy to master in my home kitchen. Pork roasts, with the assistance of a meat thermometer, were also a breeze. With a little practice I was able to properly prepare beef and lamb…but the pork chops were the last cut for me to master.

That’s because these cuts came with a challenging history. They’ve been plagued with hostile media coverage that maligned their juicy fat cover, and accused them of harboring all sorts of nasty food-borne pathogens if they weren’t incinerated before serving.

The grassfed movement, with its offering of pastured pork, has made great strides in recent decades to remedy our national pork chop problem. By restoring older genetics and better feeding practices, we’ve recovered the flavor and marbling that was lost to the factory-farmed pig. We’ve educated our customers about the importance of not over-cooking good, clean meat. We’ve countered every anti-fat campaign with evidence about the importance of reintroducing sustaining, nutrient-dense animal fats to our diets.

Still, there is much more we can learn about the pastured pork chop, both in terms of the variety of the cuts, and best cooking methods.

Porcine Culinary Anatomy

While many folks simply assume “a pork chop is a pork chop,” where it comes from on the pig will determine how you prepare it.

Sirloin Chops

The cuts closest to the hip of the animal are called sirloin chops, and typically have a bit of hip bone in with the meat. Because they have a higher bone-to-meat ratio, these are often sold at a slightly discounted price. However, they also happen to be among the most flavorful (thus, some farmers, like ourselves, might simply pull them from the sale counter at the get-go, keeping these cuts for ourselves, while we let our customers have the meatier “good cuts.”). If sirloin chops are the only cuts on offer, I make sure to cook extra. While they may look large, the bone-to-meat ratio is deceiving. Like rib chops, they have a nice amount of intramuscular fat, so they will be tasty with any dry heat method.


Sirloin chops have a higher bone-to-meat ratio, although the flavor and juiciness make up for it!

Sirloin chops have a higher bone-to-meat ratio, although the flavor and juiciness make up for it!

Loin Chops

In front of the sirloin chops are the loin chops, also called the center-cut loin chops. These cuts may be boneless, or they may have the t-bone in the center, making them the pork equivalent of a t-bone or porterhouse steak. If cooked properly, loin chops are the most tender cut on the whole carcass. They are also the leanest. Thus, they are easily made dry and chewy if mishandled in the kitchen or out on the grill. If I happen to grab center-cut loin chops, I am more likely to prepare them with a flavor brine. While brining is not necessary with pasture-raised pork, it does add a fun flavor dimension, and the sugars of the brine will adhere to the surface of the meat, aiding browning. Furthermore, brining serves as an insurance policy against dry meat if you run the risk of over-cooking it, which is easy to do with loin chops. If you are inclined to episodes of absent-mindedness in the kitchen (such as forgetting about the pork chops while you correct your kids’ spelling quizzes or answer the phone…), flavor brining is a very helpful step for guaranteeing success.

Loin chops in a simple flavor brine of maple sugar, sea salt and water.  See the recipe below.

Loin chops in a simple flavor brine of maple sugar, sea salt and water. See the recipe below.

Rib Chops

Moving forward once more on the pig, we come to the rib chops, which are the pork equivalent of a rib eye steak. These cuts have significantly more intramuscular fat (marbling), which aids in keeping the meat surrounding the bones silky and tender, even if they are over-cooked. Their abundance of fat makes them a much safer bet for inexperienced cooks. If I am lucky enough to score a pack of rib chops, my work is easiest of all. I can simply sprinkle the chops with salt and pepper and toss them on the grill with little worry, even if they get slightly over-done.

Shoulder Chops

Farther forward on the pig, in the shoulder primal, we can find the shoulder chops. Since these cuts contain more connective tissues, they are usually cooked with a moist-heat method, such as braising or smoking. While they can be cooked directly over a grill flame, they are not going to be as tender as the conventional pork chops. Please see any of my other cookbooks, The Grassfed Gourmet, The Farmer and the Grill, or Long Way on a Little , for recipe ideas for shoulder chops.

But what about those food-borne pathogens?

When cooking pork, it is imperative that you monitor the internal temperature of the meat. As long as the chops are cooked to a minimum internal temperature of 137 degrees F., the temperature at which Trichinella spiralis are killed, you can be assured you won’t contract trichinosis. I recommend cooking pork to 145 degrees for rare, and 160 for well-done.

Salmonella bacteria are also easy to thwart. According to Texas A&M Extension service, exposing meat to cooking temperatures above 150 degrees F. is enough to kill Salmonella bacteria. To clarify, that doesn’t mean that the internal temperature of the meat must reach 150 degrees, only that the frying or grilling temperature be set at a minimum of 150 degrees. Most conventional ovens do not go below 170 degrees, and typical frying and roasting temperatures are around 300 degrees. Thus, so long as you are choosing to cook your pork chops and not eat them raw, you should be safe from Salmonella contamination. Do remember, however, the essential kitchen caveat to not prepare any foods that will be served un-cooked using utensils that have been used to handle raw meat.

If you scroll down further, you’ll find three recipes to get you started with proper pork chop cooking techniques. The first one teaches how to properly pan sear, the second teaches how to use a flavor brine, and the third recipe gives basic instructions for preparing pork chops on the grill. With these three recipes, you should be able to successfully prepare any sirloin, center-cut loin or rib chop so that it is juicy and flavorful…and perhaps give yourself a nice reprieve from turkey leftovers!

This essay was written by Shannon Hayes, whose blog, and, is supported by the sale of her books, farm products and handcrafts. If you like the writing and want to support this creative work, please consider visiting the blog’s farm and book store.

To view Ula’s Greeting Cards and support Saoirse and Ula’s (Shannon and Bob’s kids) entrepreneurial ventures, click here.

Feel free to click on any of the links below to learn about Shannon’s other book titles:



Pan-Seared Pork Chops

This recipe is taken from my most recent cookbook, Long Way on a Little: An Earth Lover’s Guide to Enjoying Meat, Pinching Pennies, and Living Deliciously.

I never had very good luck turning out a consistently juicy and tender pan-cooked pork chop until I came across this technique, adapted from Bruce Aidell’s Complete Book of Pork. Now I have success every time.

Serves 2-4

2 bone-in pork rib or sirloin chops, 1¼-inches thick

3 large cloves fresh garlic, 1 minced and 2 peeled but left whole

2 teaspoons dried thyme

2 teaspoons ground black pepper

1 tablespoon coarse salt

4 tablespoons butter, 2 melted, or 2 tablespoons melted butter and 2 tablespoons lard

1 cup Meat Broth, such as Shannon’s Meat Broth, Chapter 3

2 tablespoons bourbon

1 teaspoon Dijon mustard

2 tablespoons heavy cream

Blot the chops dry. Stir the garlic, thyme, black pepper and salt into the melted butter. Brush this on the chops and allow them to come to room temperature. Put the whole garlic cloves and broth in a small saucepan. Bring it to a simmer until the garlic is soft and the broth is reduced by half, about 15 minutes. Turn off the heat.

Meanwhile, heat a skillet that is large enough to hold two pork chops without crowding them over a medium-high flame. Add the remaining butter or lard and swirl to coat the pan. Add the chops and sear 2-3 minutes, or until browned on the bottom. Turn and cook 2 minutes longer, then reduce the heat to medium-low. The chops should still be sputtering. If you don’t hear this sound, the heat is too low, and your chops run the risk of sweating, which causes them to dry out. Once you hear a gentle sizzle, cover and cook until the chops reach an internal temperature between 145-to-160-degrees, depending on how done you like them, about 10 minutes. Transfer the chops to a platter and allow the meat to rest while you prepare the pan sauce.

Using a fork, thoroughly mash the softened garlic into the reduced broth. Return the skillet to a medium flame. Pour in the garlic reduction and bring it to a simmer, gently scraping up the browned bits from the pan. Simmer until the liquid is reduced by one third. Stir in the bourbon, simmer a minute more, then whisk in the mustard and cream. Pour over the chops and serve.


Brined Pork Chops in Rosemary Cream Sauce with Caramelized Pears

This recipe is taken from my most recent cookbook, Long Way on a Little: An Earth Lover’s Guide to Enjoying Meat, Pinching Pennies, and Living Deliciously.

This recipe calls for center-cut (loin) pork chops, because the brining process helps to balance out their leanness when frying. If you only have rib chops or sirloin chops, feel free to use them.

Serves 2

1¾ cup water

2 tablespoons coarse salt

3 tablespoons granulated maple sugar, turbinado, sucanat or brown sugar

2 center-cut/loin/t-bone pork chops, 1 ¼-1 ½ inches thick

3 pears (any variety that is in season and ripe will do), peeled, cored and thinly sliced

2 tablespoons butter

1 tablespoon lard (or butter)

1 cup dry white wine or Meat Broth, such as Shannon’s Meat Broth, Chapter 3

½ teaspoon dried rosemary

3 tablespoons sour cream

Fine salt and pepper, to taste

In a medium bowl, whisk together the water, salt and maple sugar. Add the pork chops, cover, and refrigerate 4-6 hours. Remove the chops from the brine, rinse well, and pat dry. Discard the brine. If you are not cooking the chops right away, wrap them in plastic or put them in an airtight, covered glass container and store them in the refrigerator for up to two days.

When you are ready to cook the pork, let it come to room temperature for at least 30 minutes. Melt the butter in a medium non-reactive (stainless steel or enameled) skillet over a medium-high flame. Add the pears and sauté 2 minutes, stirring often. Turn the flame down slightly and cook slowly until the pears are caramelized, stirring occasionally, about 15 minutes.

Meanwhile, prepare the pork chops. Melt the lard or remaining butter in a skillet large enough to hold the chops without crowding over a high flame. Thoroughly pat the chops dry and add them to the skillet. Cook 2-3 minutes or until lightly browned on the bottom. Turn and cook 2 minutes longer, then reduce the heat to medium-low. The chops should still be making a gentle sizzling sound. If you don’t hear this sound, the heat is too low, and your chops run the risk of sweating, and thus drying out. Adjust the heat accordingly, cover, and cook until the chops reach an internal temperature between 145-160-degrees, depending on how done you like them, about 10 minutes. Transfer to a platter and allow the meat to rest while preparing the pan sauce.

Pour off the excess fat from the pan and return it to a medium-high flame. Add the wine or broth and rosemary. Bring to a boil, using a whisk or wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Simmer until the liquid is reduced by half and syrupy, about 5 minutes. Turn off the heat. Whisk in the sour cream, season to taste with salt and pepper, and pour the pan sauce over the chops. Serve with the caramelized pears spooned onto the side.

Salt and Pepper Grilled Pork Chops

This recipe is adapted from my grilling cookbook, The Farmer and the Grill.

I used to believe pork chops always required fancy herbal seasonings, until one day I had grilled pork chops at the farm, cooked by my dad. I raved about the seasoning the entire evening, and pleaded with Dad to tell me his recipe. He said nothing the whole night, until I was walking out the door, at which point he called out “Salt and pepper!”

Remember: The most important consideration when grilling pork chops is to not over-cook them. Even if you are acustomed to well-done pork, keep these chops on the rare side of medium, not letting the internal temperature rise above 145 degrees. This will keep the meat juicy and flavorful.

Serves 2

Coarse salt, to taste

Ground black pepper, to taste

2 pork rib, sirloin or center-cut loin chops, roughly 1 1/4 – 1 1/2 inches thick

Blot the pork chops dry, then sprinkle them liberally with salt and pepper and allow them to come to room temperature while you prepare the grill.

Heat one side of the grill to medium-high. You should be able to hold your hand five inches above the grate for no more than four seconds. Lay the chops directly over the flame and grill, with the lid off, for 2 minutes per side. Move the chops to the cool side of the grill and cook, covered, for 7-10 minutes longer, without flipping, until the internal temperature of the meat registers between 137 and 145 degrees. Remove them to a platter, and allow them to rest for a minute or two before serving to allow the juices to redistribute.

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This Week’s Bounty: Discovering a role for our partners in the kitchen

banner.fat toad caramel on ice cream

This week marks the Summer Solstice – that tipping point when the frantic energy of spring falls over to the slow paced contentment of summer. The rush of growth is over and everything in the natural world is slowing down to a more sustainable and relaxed rhythm. Notice how everything in life seems to go at a slower pace no matter how much we want it to speed up.

Every year when many of you come back from summer vacations – we hear you sharing stories of how you missed your partner farmers’ food and had trouble sourcing similar food. Also many of you who usually order, prepare, and serve your families meals each week – feel like you don’t get a break at all – only a change of venue! Well, here are some suggestions!

For the weary hearthkeeper!

Since vacation time is a great time for interrupting the usual and expected roles of family life – really interesting changes can occur and last.

Many years ago when our children were very young – we headed to Maine with two other families to stay in a very large, and beautiful mildew mansion by the sea owned by another neighbor of ours. Eva announced that she would not be cooking dinners, but was available to help like everyone else. First I got pissy! Then I started getting into it. I knew where we were going there was a very old fashioned IGA supermarket that thought the word organic was some hippy sexual insinuation – “going organic”. So I started gathering up coolers full of our favorite local foods and drinks.

(Now a little note for the now on-strike Hearthkeeper… only offer advice when asked. Eva was very wise, and quickly realized that I would not be doing the meal preparation in the same way that she did – and that was fine. Don’t give us reluctant chefs and kitchen staff any reason to thrust the spatula back in your hand and say – well then fine – do it your way!…. because we will try that one early on.)

Each evening starting around 4:30 – I would pour myself a glass of wine, and poke through the five or six cookbooks I had brought along for inspiration, stick my head into the fridge and freezer where my food stash was neatly waiting and voila – an idea was born! During that two weeks – both families traded off meals each evening and one was better than the next. (Just as a note – breakfasts and lunches were all hands on deck events including the children of all ages. Putting together 12 sandwiches for a picnic is not cooking – it is a construction project – how fun is that.)

At the end of the summer – I was hooked. This was like therapy, no – it is therapy! and still to this day when I get home and start dinner – I am right back in that wonderful house in Maine with two families waiting expectantly for their evening feast. On vacation!

Ok so it is the beginning of summer – time to celebrate the end of the school year, the coming months of warm sunny and full of play weather – and so I just had a lovely conversation with one of our partner farmers – Calley of Fat Toad Farm. In honor of Summer and sweetness of life – we are having a special on Fat Toad Farm Caramel – it is so amazingly delicious. Here are Calley’s 10 favorite combinations – and she left one off that is her personal favorite, slightly weird, very decadent: really good salty potato chips dipped in caramel – wow! Salty and sweet and crunchy all at the same time…

fat toad farm caramel suggestions small

Fat Toad Farm Caramel, this week $8.90 for 8 oz reduced from $9.90.

Apricots are back!! After many months of a world wide Apricot drought – the new crop is in again.

Sorry about the Cranberry Juice – Our communications with “Cranberry Bob” went a bit haywire last week – but we will have it again this week.

Pancake Mix was a hit! Our new partner farmer Rogers Farmstead is thrilled to be a part of our partnership. We decided that a 1 pound package of pancake mix was a bit small for families – so he has changed it to 2 pounds – and reduced the price per pound!

Rainville Farms Organic Sunflower Oil – also is changing the size of his bottle – from 500 ml to 750 ml, and at a much better price per ounce (ml for us metric types). If you have not tried this please don’t miss out. Very flavorful both for cooking and on salads or in recipes. Like nuts and sunshine… really!

Strafford Dairy is temporarily out of Coffee Ice Cream – so this week we will have… Strawberry Ice Cream of course. All in the spirit of enjoying the season we are in (don’t forget the Fat Toad Farm Caramel!)

We have a new batch of Ground Beef and Steak Tips (Kabobs) this week. And lots of both bone-in and Boneless Pork Chops.

Strawberries are still coming in this week as the season really ramps up. We are trying to get more that we did last week and humble apologies for all of you who did not get your fill!

Have a wonderful weekend full of friends, family and food!


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