We’ll have Fresh Beef on August 23rd and Fresh Beef, Chicken & Pork on August 30th.

There is a 2 dozen per week limit on eggs through the month of August.

Orders should be placed by NOON, Thursday for delivery to the Dayton Public Market.

Herd Share Members, You can Login to order your Herdshare Products Online !!!!

Herd Share Members Login Here

Turkey Products

Our turkeys are available each year in November, just in time for Thanksgiving. Place your order today!

Questions to ask when buying turkey

1. A turkey eats over 16 lb. of feed in its life Was this feed ("clean") free from herbicides, pesticides, genetically modified organisms (GMO), nitrates?

2. Was it raised on lush, chemical-free "green" pastures? what % of life was pastured?3. Did the bird have access to fresh air, insects and sunshine?4. Was it fed antibiotics? hormones? preservatives? Arsenic for appetite stimulation?5. Was it hand slaughtered using the Kosher method? Was a high-pressure chlorine spray used on the inner cavity? Was it irradiated? why?

6. Was it fresh? Was it cold-aged? If frozen, how long?7. Was it full of flavor and have good texture? Did the egg stand-up well in the pan & have a deep yellow yolk?8. Was it locally produced? Are you interested in helping to sustain small family farms in west- central Ohio? Are you interested in joining our CSA?9. Was it a good value? Was it nutritious? Was it SAFE?

Marinated Turkey Pasta

    1lb. organic pastured turkey breast (cut into 4 steaks)

    1/2 cup Italian salad dressing

    1 pkg Good Seasons Italian salad dressing mix

    1 cup mayonnaise or yogurt

    1/2 cup milk

    1/2 lb. small noodles (cooked, drained, and cooled)

    2 cups blanched vegetables (diced or julienned)

    4 lettuce leaves

    2 oranges

Marinate Turkey steaks in the salad dressing 1-24 hours. Grill or broil5 minutes on each side, until just cooked. Let cool and shred. Mix the mayonnaise, Good Seasons salad dressing mix, and milk together in a food processor or with a wisk. The dressing will be thin. Toss the cooled pasta, shredded turkey, veggies, and the dressing together. Place a leaf of lettuce on each of 4 plates. Divide the salad among the plates and garish with orange slices. Salad may be made 1 day ahead.

Cooking Tip: Thaw the 1# turkey breast in the refrigerator for 24 hrs. Though the meat will still be slightly frozen, remove the skin and slice into 4 equal steaks. Unseasoned frozen vegetable blends may be used.