Good Week to All!

I apologize for sending this out so late. Mondays are for us just as they are for most of you. Remember you can order through Wednesday morning until about 9:00a.m.

Welcome to the mid-week market that soon will once again fill the needs of winter. We haven’t continued through the year before as we did this year, but it has been a success and a learning experience; and it has also given us the desire to try new ideas!

Just a reminder of where we are located: on south 71 also called south School St., kitty corner across from City Lumber at the old bus depot. We meet on Wednesdays (for now) from ….NOTE THE NEW TIME BECAUSE OF THE TIME CHANGE… 2:00 p.m. – DARK

I have been planting for winter. Not so much in the root family just for space concerns but lots of greens and new varieties to add to our greens mixes. Dwight has dedicated all of house 4 to strawberries. Though not heated, strawberries should do quite well and with just a little grace we may see the red buggars by January. Wouldn’t that be wonderful!

Those who have faithfully stayed with our vision this fall have probably heard by now that our fall crop of tomatoes was devastated by the rains from August 15 through October 30. The normal Christmas tomatoes are expected no sooner than usual and maybe a bit later because of the sunless days of August, September, and October. All of this to say, we will have a huge gap in production from now until the later tomatoes begin to produce. We ask your patience but more your prayers. Tomatoes have always constituted the bulk of our income, and this makes times difficult. I am reminded though that "the fervent effectual prayer of a righteous man availeth much…" Our spirits are high, and our future bright.

Just a reminder that Brickhouse Kitchen has started preparing from their new fall menu!!! Their hours are Wednesday through Saturday from 11:00a.m.-2:00p.m.

Another reminder the market on the square continues for 2 more Saturdays only. Our little market will hold session through November. One change will be the week of Thanksgiving. Instead of meeting Wednesday of that week, we will meet Tuesday so as not to conflict with those who will be traveling and wish to take our goodies with them. The first Saturday in December begins our winter market and we will continue with that through the end of March; God willing.

Here’s what we have for the week if you need to order:

Yeah!!! Deb is back!!!

WREN THICKET GARDENS- Deb and Darin

• WREN THICKET GOURMET SALAD MIX- Includes 5 to 7 tender green, red and varigated lettuces, black kale , frilly kale, rainbow chard, mizuna, ruby streaks,endive, and various other gourmet greens as they are ready to harvest. Carefully hand picked, mixed and packaged just before delivery to you! …..1/2 lb $5.00
• ROOT VEGGY MEDLEY- Great roasted or for a hearty soup . Includes rutabaga, parsnip, turnip, salisfy, radish, and shallots…..$3.50
• SUNCHOKES (jerusalem artichoke)- Tasty sliced raw in salads, steamed or boiled. Carbohydrates are in the form of inulin and are good for dieters and diabetics….$3.50 lb.
• SHALLOTS…..$3.50 pint
• "GRANDPA DALE’S KETTLE CORN" – Made the old fashioned way! A real treat! …..$2.00 bag

Dwight & Candye Wynn, Viney Grove:

• Here’s the story on TOMATOES: I will bring them whatever is there. Sweet Baby Girls are more likely to still be producing; it’s the beefstake that I am certain are gone or nearly gone until the "Christmas Tomatoes" produce.
• Winter Squash: $ .80/lb for small varieties and $ .50/ lb. for larger I may not have as many because of the wet weather’s damage (I am hoping that Deana will come with her squash and get me off the hook, but I haven’t heard from her yet! Deana, if you are listening…COME!!!!)
• Arugula: $2.50 per bunch…it’s young and has taken its first frost…yummy!
• Brussels Sprouts: $2.50/pint again…through the frost making them sweeter and crispy; LIMITED AMOUNTS
• D’avignon Radish: $2.00 per bunch our favorite winter variety white with red tips and has now also taken a frost!
• Amethyst Radish: $2.00 per bunch a large purple radish with tons of flavor and color
• Black Spanish Winter Radish: $2.00 per bunch much drier and heavier than spring types…great sauteed or roasted
• Watermelon Winter Radish: $2.00 per bunch a touch of spring with its baby-doll colors of pink and lime….Candy’s fave used AS the salad; I chunk ‘em and add balsamic vinegar, feta cheese, and minced olives (black or green); strong flavors that are great with more bland sides or main dish meats that need a healthy kick
• Purple Top Turnip: $2.50/tops & turnips bunched or $4.00/ quart just turnips or $3.00/pint just turnips
• Scarlet Red Stem Turnips: $3.00/pint just turnips
• Tokyo Cross Turnips: $2.50/tops & turnips bunched or $3.00/pint just turnips
• Fresh Dill: $1.50/bunch mostly fronds so it’s easy to use
• Single Flat-Leaf Baby Parsley: $1.50/bundle Rachel Ray’s favorite
• Collard Greens: $2.00/bunch outside as well and went through the frost…great for fall soups!
• Bright Lights Chard: $2.50 per bunch of larger leaves
• Here’s the story on SPINACH: My plants are young and I don’t want to overpick and damage their root system. I will pick 10 – 1/2 lb. bags. Whoever comes for them first gets them. More will follow as the plants grow and mature.

FRESH PORK:

Our animals are given a stimulated, healthy, free life. They are never given antibiotics (they don’t need it our way) or hormones (we let nature work on its time table.) They are never caged. We give them cover and fodder for their nests (which is like a giant bird’s nest) and our children love them and care for them. They are processed in a USDA-inspected facility and come to you fresh. They will appear more like beef, but it’s all pork. You may have to add fat with some cuts! We received no cured products this year again to avoid adding back chemicals. We also requested no sausage to avoid the MSG. If you want to make sausage, though, our ground pork is perfect; and we will offer a sausage recipe if you are interested. I have been given several interesting sausage recipes (including breakfast sausage, sweet/spicy sausage, & Italian sausage); if someone would like to try, let me know!

If interested ask about our homemade Lard and Cracklin’s. This isn’t grocery store lard. It is brown like bacon drippings with absolutely no additives just rendered pork fat. The cracklin’s are homemade pork rind without seasonings. Excellent for use in cornbread…a staple of the Wynn family.

• pork roast: $5.35/lb only 4 packages roughly 2.75 lbs per pkg
•  bone-in ham roast: $5.35/lb 4 pkgs roughly 3.5 lbs per pkg
• pork cutlets NEW!: $6.00/lb 4 pkgs roughly 1.5 lbs per pkg cuts from the ham
• ground pork NEW!: $5.00/lb 31 pkgs roughly 1.4 lb per pkg
• ham hocks: $3.50/lb 9 pkgs roughly 1.5 lb per pkg
• end cut chops: $7.00/lb 2 pkgs roughly 2.0 lb per pkg
• center cut chop: $7.50 /lb 5 pkgs roughly 2 lb per pkg
• loin cut chop: $8.00/lb 5 pkgs roughly 2.0 lb per pkg
• pork steak: $5.50/lb 8 pkgs roughly 1.5 lb per pkg
• country style boston butt ribs: $4.75/lb 3 pkgs roughly 2.5 lb per pkg
• freshside: $5.50/lb 10pkgs roughly 1 lb per pkg the healthier alternative to bacon
• neckbones: $ .99/lb 5 pkg roughly 2 lbs per pkg
• feet: $ .99/lb roughly 3.00 per pkg
• kidney suet (fat from over the kidney): $ 2.50/lb roughly 3.5 lbs per pkg

It is our pleasure to serve your family!

Sharing His Harvest,
The Wynn Family