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Welcome to the Weeklyish

Hi, <<First Name>>.  Welcome to the Weeklyish!

This is our new, kinda-sorta weekly email newsletter.  We have emailed you sporadically in the past, but now we are more intentional about sending meaningful updates approximately once a week.

The Weeklyish will become the main way we keep you updated with news of the farm, happenings in the local food scene, tips for local seasonal eating, and more.  You'll find it in your inbox on a sort of weekly basis. Fear not: we will not share your information with anyone, and If you hate it, you can update your information or unsubscribe at any time.

If you love it, though, consider sending it on to your friends, or passing them this link to subscribe!

COVID-19 Update

Our region has seen a dramatic uptick in COVID-19 recently, with record numbers of positive tests and our hospital system facing an overabundance of beds.  Reluctantly, Tracy and I decided to suspend the traditional winter Culver Farmers' Market until things calm down.

However, you can still shop from your favorite vendors, including Hole in the Woods Farm!  The market will return to a pre-order and drive-through pick-up model, similar to what we did at the beginning of the pandemic.  You can pre-order from many vendors via the Culver Farmers' Market Online Store.  Other vendors will offer ordering via phone and email - keep your eyes on the market's Facebook page to see what new options await. Pickup will then be in the library parking lot from 10:00-11:00 on Saturdays.  Due to this disruption, we will be offering pickups every Saturday, not just the 1st, 3rd, and 5th Saturdays of the month like usual.

Hole in the Woods will also continue our every-Thursday (except Thanksgiving Day) home delivery as well. This is a great option if you're in a high-risk group, and/or in quarantine. We can leave fresh, healthy, comforting food outside your door, and you can wait until we leave the driveway to pick it up, Completely contact-free!  Just place your order via our website!

It's Chocolate Season!

The approach of winter brings with it the whir of the chocolate tempering machine, as I return to producing hand-made fine chocolates.  I carefully select organic and fair-trade chocolate, along with high quality fruits, nuts, and spices, many from our own farm or other local producers.  I painstakingly create recipes for unique fillings and decoration, creating little pieces of edible art.  They have been described as "the best chocolate I've ever eaten" and "just too pretty to eat."

We are updating our online store in real-time as I finish new batches.  So keep watching the store over the next few weeks for the return of your favorite - or one of the new flavors currently in development!

Remember, chocolates make a great gifts for Thanksgiving hosts, or to mitigate the loss of in-person contact brought by virtual Thanksgiving. If you need to ship chocolates to someone, we can do that! Just drop us a line via email, phone, or FaceBook.

Ordering Bread

Most of our breads require two days to make, because I use a delayed fermentation method. This involves letting the dough raise for a long time in refrigeration, rather than the more common method of encouraging dough to rise quickly in a warm place.  Delayed fermentation allows time for enzymes within the wheat and produced by the yeast to develop deeper flavor than the faster method.  Sourdough breads, such as our sourdough boule or onion rye, require an additional full day, as the mother starter is fed and expanded first to create the starter used to leaven that batch of dough

For example, when I bake for a Saturday market, I make sourdough starters on Wednesday evening. I make all of the doughs on Thursday.  Then I begin baking around 10:00 Friday night finishing moments before leaving for Saturday's market. 

I can generally predict what we will sell on a given Saturday, so we simply set the inventory for the online store for what I plan to bake.  However, Thursday deliveries are much less predictable, and I bake bread to order, beginning baking about 5:00 Thursday morning.  This means I need to prepare dough on Tuesday evening, and sourdough starters Monday.

We'll keep an updated cheat sheet at the bottom of the weeklyish to remind you, but just make a habit of ordering bread early, eh?

If you're still reading, thanks for sticking with me! Keep safe, stay healthy, and we'll update you next week-ish!

Order Deadlines

Delivery Option     Deadline
Home delivery | Thursday     Tuesday, 10pm*
Pickup @ Culver Farmers' Market | Saturday     Thursday, 10pm
*Sourdough orders for delivery require an additional 24 hours
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