Week 19 Summer Share

Kielbasa, Sweet Potatoes, Red Cabbage, Apples, Cauliflower and more

Oct 8, 2013   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Wow, so this week we are going to have a full truck!  We have lots of great fall items this week as well as a few last-calls for summer time.  This time of the year I take things while I can because the weather can be unforgiving.  In this case, the warm weather has brought the cauliflower and carrots on faster than we thought so this week is a little disproportional.


In my mind, the centerpiece of this week's bag is the red cabbage.  I really enjoy cabbage and red cabbage in particular is delightful when done right.  Parker has a fantastic method for cooking it.  See the recipe at this link.  It takes some time but is very worth it.  


For the large bags this week, we have to cut back on some of the ingredients because I was out of control last week.  This week we have some nice beets with tops, spaghetti squash, garlic, and peppers for you. 


Smoked chicken wings - only 50 packs left 

Last week you guys really ate up the smoked chicken wings.  I hope you enjoyed them.  I know I did.  Friday night Allyson and I had a flashback.  We had wings for dinner which brings back memories of the first time I met her parents.  That day, being the gent that I am, I had her demonstrate her new skill to her parents - how to suck the meat off the bones of a wing in one bite.  Let's just say I like to set low expectations.


Anyhow, Friday night I seasoned mine with some assorted chili powders (I use the firelands blend from Penzey's) and brushed on some of Pope's BBQ Sauce.  I then baked them off in the oven at 350 for about 20 minutes (2 flips) to heat them up and get the sauce crusted on.  Man were they good.  I'm glad we have a few broken packages hanging out around here.  

To preorder the wings, please login to http://csalogin.freshforkmarket.com and order by Tuesday at midnight.  

Winter Season Signup 

The winter season starts in just 4 weeks.  Please signup now if you are interested.  No payment is due until the end of this month.   The easiest way to register is to go to login to your account at http://csalogin.freshforkmarket.com  

The winter season goes weekly up to Thanksgiving, then every other week after that. There is one sized package and no vegetarian or vegan options available.  It is $45 per package and is comparable to the large bag in the summer. 

The winter bag has the same theme as the summer:  center of the plate (usually a meat), vegetables and value added items to compliment that item, and staples periodically (beans, flour, grains, etc).

For this year, the Winter bags are going to be better than ever.  We have approximately 20,000 lbs of tomatoes diced and frozen in 2# quart containers in our freezer, thousands of berries, thousands of packages of peas and beans, and lots of corn.  This is all in addition to the usual winter items, such as storage crops (potatoes, turnips, onions), greenhouse crops (lettuce, kale, baby greens), and the meats (we can feature larger cuts of meat in the winter due to the bigger budget).  

Speaking of corn, this week should be an exciting one.  I bought a corn cutter and corn husker to help with processing corn.  We have one last block of corn that is mature and ready to harvest.  This is unusual this time of the year so I took the opportunity to capitalize on it.  

Previously we had a team of Amish girls who processed all of our corn by hand.  It cost almost $2 per lb in labor to process the corn.  That's a lot.  So this year we have 2,000 dozen ears we are going to process this week, so I bought a corn cutter and husker that is supposed to process 300 dozen ears per hour...at half speed.  One machine peals the husk off and the other cuts the kernals off.  It should be exciting.  I'll try to post a video next week. 

Sadly, this equipment was supposed to be here today but is 4 days behind.  We are hoping it is literally plug and play, but I'm doubtful.  If you guys don't see me on the truck on Friday or Saturday you'll know I'm chin deep shucking corn.  

So here is this week's entire list: 


Summer Week 19: 

Small Share

3 # sweet potatoes

1 head red cabbage

2 ct eggplant

1 bunch celery

1 bunch carrots with tops

1 head cauliflower

1 package kielbasa (1.25#, 4 links)

1 quarter peck apples, half Honeycrisp and half Golden Delicious

Maybe:  1 bundle mixed braising greens*


This is a grower who usually doesn't pack greens so I want to see them arrive first before passing them onto you.  We've talked about process thoroughly for shocking and chilling the greens, which is a difficult process.  If all works out you'll have a beautiful bundle of braising greens. 


Large Share

Small package plus:

1 spaghetti squash

1 bunch beets with tops

2 ct red peppers

1 bulb garlic


 Vegetarian Substitutions (in place of sausage)

1 bunch beets with tops

1 # pumpkin sage linguine


Vegan Substitutions (in place of pasta in vegetarian)

2 ct red peppers

1 spaghetti squash

1 bulb garlic

Trevor Clatterbuck
owner, Fresh Fork Market