Crumb Top Peach Pie

One more week for this flavor before peaches are out of season. Our traditional peach pie is topped with a sweet and crunchy crumb topping, with hints of spice and the toffee notes of brown sugar. 

Bulk Peaches

This is very likely the last week for peaches. Stock up with a half bushel for preserving (approx. 24#).

Other Notables this week: Bulk Roma Tomatoes for canning

Kuhweid Creamery Cheeses

Kerrie Brie -- creamy, buttery brie with a soft white bloomy rind with the finishing flavors of a classic earthy/nutty distinct brie taste.

Luscious Raclette -- intended for melting on a sandwich or for fondue to dip crackers, fruit, pickles, etc.

Sunshine -- Appenzeller style -- think mature swiss -- that great for a cheese board or melting

Canal Junction Cheeses

Charloe -- raw milk, bloomy rind cheese made from grass-grazed Normandy cows. Semi-soft, with an edible bloomy rind with earthy notes of dried mushrooms. This is my favorite to serve melted on a burger.

mmBossie Cheddar -- Smooth in texture with a young colby flavor, and the depth + character of a true cheddar. This is an everyday versatile cheese.

Flat Rock -- an abondance style cheese, nutty and sharp with a firm texture.  Enjoy it grated on a salad, on pizza, or served with wine, red or white. 

As summer season winds down, we're thinking ahead to the next season already! We've already started putting some items away for winter and have been planning some upcoming larger harvests with our farmers for items for canning and freezing.

The Winter Share starts the week after summer season ends -- November 2nd -- and runs through May 6th. The first three weeks are back-to-back, then it's Thanksgiving and we move to an every other week schedule.

The Winter Share is filled with fresh, local produce and fruits as long as possible -- think lettuce, carrots, apples, broccoli -- root/storage crops like potatoes, squashes, cabbage, rutabaga, turnips and more, and hydroponic leafy greens even in the middle of winter.

Accompanying these fresh products are a variety of frozen products that were harvested, washed & prepped for winter storage during the heat of the summer -- frozen tomatoes, corn, green beans, peppers. Canned goods -- tomato sauce, salsa, ciders -- are also a staple in the winter share, along with pasture raised eggs. We'll also include a variety of locally grown grains, beans, diary products and value-added prepared foods (quiche, ratatouille, cheese/pepperoni rolls, etc.).

By the end of April, the first of the spring produce starts, and we'll close out the season with some early spring favorites like asparagus, ramps, rhubarb and spinach.

The Summary: 

• registration is open to current members only until next week
• Winter bags are larger. The season is weekly for the first 3 weeks of November, then skips to every other week.
• We restrict the membership to 1/3 of the summer so we can feature fun items like our winter quiches, pepperoni rolls, soups, and much more
• Pickup locations Wed thru Saturday 

To see the bag contents from the past, click HERE. (scroll down to the winter bags)

To see winter pick-up location options, click HERE. (there are some changes between seasons)