Stuck in a recipe rut?

Stuck in a recipe rut? Eating local, organic produce and foods can be an exciting adventure to new flavors and meals. Especially when you shop at Acorn Acres Farm because we have different seasonal options every week! Take a walk on the wild side while eating a well-rounded, diverse diet that is helpful to your immune system. We think you'll start feeling stronger, healthier, and happier!

Come by and see us:
• Wednesdays, Thursdays, & Fridays: 10am - 5pm
• Saturdays: 10am - 4pm

As a reminder, our store is an immunocompromised safe zone and masks are required if you make the choice to shop in person. We also offer pre-ordering on our website with curbside pickup if you prefer to not mask. We appreciate your business!

Produce

This week’s harvest includes a variety of fresh herbs, leafy greens, heirloom tomatoes, peaches, fresh mushrooms, and more!

  • Beets

  • Blueberries (frozen)

  • Cabbage (purple and green)

  • Cantaloupe— limited quantity!

  • Carrots — Order ahead, we have a limited supply!!

  • Cucumbers — Get them while they last!

  • Eggplant

  • Elderberries (frozen)

  • Garlic

  • Grapes 

  • Green Beans

  • Herbs — limited supply of basil (purple or green), celery, chives, dill weed, lemon grass, lavender leaves, mint, oregano, parsley, sage, soup blend, summer savory, thyme, and many dried options; pre-order to confirm varieties & availability!

  • Leeks!

  • Lettuce (many varieties of crisp, delicious heads)

  • Mushrooms (fresh shiitake)!

  • Salad Mixes!

  • Okra!

  • Onions—Walla Walla (otherwise known as "long keepers"), and other delicious varieties!

  • Peaches—we might have a few this week but more should ripen again for next week, if you're making plans!

  • Pears

  • Pepper Sweet & Hot! Cayenne, Green, Habanero, Jalapeño, Poblano, Red & Yellow, Shishito, and more!!

  • Potatoes— Kennebec, Purple & Red Nolan, delicious!!

  • Squash — enjoy the variety!!

    • Burgess Buttercup!

    • Delicata (Honey Boat)!

    • Zucchini (green and yellow summer squash)!!

  • Sweet Corn—we hope to harvest some, we are still waiting for confirmation of availability as of this print!

  • Swiss Chard

  • Tomatoes— sweet, delicious, picked at their peak!!

    • Heirloom of many varieties!

    • Cherry!

    • Canning tomatoes! Order ahead so that we know how many to harvest!!

  • Watercress

  • Watermelon— seeded or seedless!!

And more. Like any local market, we never know what else we might end up with until we harvest So, it helps to come to the farm store and explore or request further details when pre-ordering!


Dairy & Eggs

This week’s options include:

  • A2 protein/grass-fed cow's milk, butter, buttermilk, cheese (cottage, mozzarella, and a variety of others), French dip, Kefir (plain), sour cream, yogurt (plain), & whipping cream AND Goat Cheese this week!

  • Chicken & Duck eggs

Learn more about our eggs and why the creamy, delicious dairy we carry tastes so good!


Meat Availability

This week’s options (while supplies last) include:

  • Beef Prime Steaks: Sold Out! We're working on the next availability! 

  • Beef Savory Steaks: Cubed, Round (Eye, Top, and Bottom), PLUS Flat Iron, Mock Tenderloin, Skirt, and more!

  • Beef Roasts: Chuck, Chuck Arm, Rump (or Rolled Rump), Sirloin Tip, Swiss Steak Roast, and Top & Bottom Round Roasts.

  • Beef Grill Options: Ground (including ground beef and chuck), Patties (3 & 4/pkg), Stew Meat, Soup Bones, Shank Bones, Tallow and more! We're also carrying The Brooklyn Hot Dog Company dogs: Classic Beef, Beef & Pork, and Pepperoni (Pork & Beef)! Chef Tony takes great pride in his work as he seeks the best possible ingredients both in the quality of the meat and in the spices that go into his dogs!

  • Chicken (only frozen available this week): Cut-ups (limited boneless/skinless breast, leg quarters, drums, thighs, and wings), Ground Chicken, Soup Bones (necks and backs) and Organ Meats (feet, heart, liver & gizzards). Orders should be for the week of pick-up. 

  • Lamb: Roasts (Arm, Leg of Lamb, and Shoulder or Shoulder "Blade"). Also available: Meaty Shanks, Soup Bones, and some organ meats (ie. kidney)!

    • For more ground lamb, steaks & chops, we hope to have them available again by next week!!

    • For now, we have plenty of delicious leg of lamb and shoulder roasts which can be turned into stew meat!

  • Pork: Sweet Italian & Hot Italian, Ethiopian Berbere, Merquez, Mild Breakfast, Real Vermonter's Maple, and Oaxacan Adobo Sausage this week! All from our pannage raised pork and organically sourced spice blends (featuring the Teeny Tiny Spice Co).

    • Pork Chops (thick and thin), steaks, and more! Other cuts: Neck Bones, Soup Bones, Organ Meats (ask about our 2 for 1 options), Back Fat (Great for making your own lard, sausage, or using just like it is to grease your skillet!).

    • We have Bacon, Ham, and Ham Hocks in limited supply, if you haven't come by yet this summer for a taste, please do before supplies run out!

    • We're also carrying a variety of smoked bacon sausage options from Big Fork (from Berkshire Hogs raised on pasture): Maple & Brown Sugar Bacon, Hickory & Applewood Bacon, Aged Cheddar Bacon, Bacon & Ale, and Chicken & Bacon Sausage. Request a letter from Chef Lance, for details about his practices when placing your order!

  • Salmon: Kvarøy Arctic Rope Hung, Smoked Salmon and Salmon Filets sustainably raised in Norway where they are doing what they can to protect our seas and share their long traditions with the rest of us. Their waters and fish are pristine, and the Kvarøy Arctic team is working tirelessly to keep it that way. “We must leave the environment in the same or better shape than when we began.” —Alf-Gøran Knutsen, CEO of Kvarøy Arctic. We are out of the Salmon Burgers but hope to re-stock in late September 2022!

  • Turkey (frozen): Breasts, Drumsticks, Soup Bones (including backs and feet), Wings, and Organ Meats. 

Read more about how we raise our grass-fed beef, pastured poultry, pastured pork, & grass-fed lamb, and learn more about Kvarøy Arctic's sustainability practices.

Sarah Highlen