What a fine cool morning!

I have begun to gear up for the beginnings of winter market. The question seems to be our scheduling. We will of course go back to Saturday morning 9:00-12:00 noon the first Saturday in December, the 5th I believe. It will be a hope for us to also include a mid-week market to accomodate those who just can’t work in a Saturday, but that will of course depend on quantities.

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 2:00 p.m. – DARK.

This week’s market will be inside the depot because of cool temperatures and rain.

I have been planting and planning for winter. We have invited a few others to join us when they can this winter. I hope we can all fit into the space. This gives you more options and helps a farming family to make ends meet during the winter.

Our fall crop of tomatoes was devastated by the rain and sunless days from August 15 through October 30. The normal Christmas tomatoes are expected no sooner than usual and maybe a bit later. 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.

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 1 more Saturday. 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.

A SPECIAL OFFERING! Madolyn and I are custom building wreaths and swags for Christmas. If you are interested or have questions, let us know. The choices that we can offer will be white pine boughs, cedar boughs, or wild grape vine. We can make them in different sizes and shapes. If you choose we will add wild buckbrush berries for adornment. We will take orders this week and next!

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

DEANA IS COMING!!! SHE WILL HAVE SWEET POTATOES, WINTER SQUASH, AND CARROTS.

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,sorrel and various other gourmet greens as they are ready to harvest. Grown "naturally" without chemicals or pesticides.Carefully hand picked, mixed and packaged just before delivery to you! …..1/2 lb $5.00
  • LETTUCES ONLY MIX- Mixture of green, red, and varigated lettuces. 5 to 7 different kinds……1/2 lb. $5.00
  • ARUGULA- Two types available- please pick preference. ASTRO: salad arugula with lobed leaves and mild taste.
  • SURREY: wild arugula appearence, rich spicy flavor without too much heat…..$2.50 bunch
  • SORREL- Light lemony flavor for soups, salads and sauces….$3.00 bunch
  • FENNEL- feathery leaf type, sweet anise flavor …..$1.00 bunch
  • 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.
  • "Wild" Arugula (called Sylvetta): $2.50 per bunch…it’s young and has taken its first frost…yummy!
  • Brussels Sprouts: I WON’T TAKE ORDERS ON THESE BUT WILL BRING SOME FOR THE TABLE! $2.50/pint
  • 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
  • Green Frilly Mustard: $2.00/bunch
  • 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.
  • We are also very close to our greens mix and maybe a bit longer but close also to our "green, green, green mix"!!

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 2 packages roughly 2.75 lbs per pkg
  • bone-in ham roast: $5.35/lb 1 pkgs roughly 3.5 lbs per pkg
  • pork cutlets NEW!: $6.00/lb 1 pkgs roughly 1.5 lbs per pkg cuts from the ham
  • ground pork NEW!: $5.00/lb 24 pkgs roughly 1.4 lb per pkg
  • ham hocks: $3.50/lb 6 pkgs roughly 1.5 lb per pkg
  • loin cut chop: $8.00/lb 1 pkgs roughly 2.0 lb per pkg
  • pork steak: $5.50/lb 6 pkgs roughly 1.5 lb per pkg
  • country style boston butt ribs: $4.75/lb 2 pkgs roughly 2.5 lb per pkg
  • freshside: $5.50/lb 7 pkgs roughly 1 lb per pkg the healthier alternative to bacon
  • neckbones: $ .99/lb 4 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

We hope your week is sunny and joyful!

Sharing His Harvest,
Wynn Family & the Gang