Week 2 Winter Share

Pork Shoulder, Sauerkraut, Apple Cider, Acorn Squash, and Kale

Nov 08, 2013   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



I hope you enjoyed Week 1 of the Winter Share.  The whole chicken is personally my favorite protein we sell. There are so many things to do with it and I feel like I live off of it for a whole week.


OH, and welcome to all the new customers. There are a few house-keeping items I'll include later in this email to try to get you up to speed faster about vacations, changing locations, etc. 


This week we are also featuring a hardy, large meat cut.  This week's feature is the pork shoulder roast.  This is the perfect cold weather meat.  It is something that can be braised all day in the crock pot, smoked in the smoker, or simmered in a dutch oven until it falls off the bone.  Imagine pulled pork with potatoes and fried cabbage for dinner.  The next day, bbq pulled pork sandwiches for lunch!  


In addition to the pork, we are bringing back the homemade sauerkraut this week.  For those who did the summer, you'll remember this refrigerator kraut that is made with the most simple ingredients - organic cabbage, pink Himalayan sea salt, and some natural bacteria from the air (creating lactic acid).  For those of you who aren't familiar with fermented foods, they are foods that are technically raw.  This means the natural digestive enzymes and nutrients are fully intact.  The fermentation preserves the food and your sauerkraut must be kept refrigerated.  This is a much healthier version of sauerkraut than canned kraut.  (We will have extra bags available for $6 per 32 oz bag).


And anyone thinking about braising a pork shoulder in the fall is probably thinking of using either beer or apple cider.  Unfortunately we don't sell beer, but we do sell cider.  I think though that's a good thing.  I've been complaining that my internal shrink on the Crazy Monkey granola is bad.  Imagine if I sold beer with these guys that work for me!  


Anyhow, this week we worked with our orchard and a local cider mill to press a lot of cider.  We were able to make it so that each of you get a whole gallon!  This is UV pasteurized cider with no preservatives. As a result, please try to use it within 2 to 3 weeks of receiving the cider before it starts to get fizzy. 


Extras, Featured:  

For the newbies, here are some tips to some of our most popular add-on items:

- Milk:  We sell 2 brands, Snowville Creamery (Athens) and Wholesome Valley's Guernsey Milk (Wilmot).  Both are from grass grazed cattle and are minimally pasteurized and non-homogonized.  There are a lot of reasons why this is important.  For more info, read here about Gurnsey (look halfway down the post) and here about milk in general.  


Snowville is $4.25 per half gallon or 2 for $8. The Golden Guernsey is $3.5 per half gallon.  


-Eggs:  We have pasture raised, non-gmo brown eggs available every week.  They are $3.50 per dozen or 2 for $6.  Pasture raised is the nth degree of free range. It means not only do the birds have access to go outside, but they are actually forced to be outside and get fresh air, sunshine, and the natural grub they find in the soil (seeds, grass, bugs, etc).  We think you will notice the difference. 


- Whole Wheat Bread ($5).  For year's I have resisted carrying breads due to the perish-ability and the fact that everyone has an opinion about which breadbaker is best.  Then I found a bread that met my criteria perfectly. 


Our bread is baked from scratch where the whole wheat berries are actually ground right as the dough is being made. This means two things - it locks in the flavor and it locks in the nutrients.  Wheat berries quickly lose their nutritional value once they are ground into flour. The nutrients mix with the air (oxidize) and become less available to our bodies.  The key is to eat it as soon as it is milled.  


- Yogurts.  We have so many yogurts this year.  Be sure to try my favorite, the Velvet View Plain Yogurt ($5).  It is thin and drinkable.  You will find that there is no other way to describe the flavor other than fresh . The creamery literally makes the yogurt straight from the utter. They milk, flip a valve, and the milk goes into the pasteurizing tank where the cultures are added.  Later that day the yogurt is ready.  I use mine to make smoothies, to eat/drink, and to substitute for buttermilk in pancakes and biscuits.  


Also be sure to try our new Snowville Dessert Yogurts, including the Turmeric Mace and Coffee Cardamom.  Both are "cream top" yogurts, which means there is a thick layer of cream on the top of the yogurt.  They are very rich and great with dessert or fresh fruit.  The dessert yogurts, as well as Snowville's other yogurts (Plain, Vanilla, and Ginger Cinnamon) are $6.  


Weekly Bag Contents

Each week we work with our farmers to get predictions of what might be available. Then we tell you what we expect to get and sometimes it doesn't always happen.  Like this past week, the beets looked great on top but were the size of dimes under the ground.  We received 1/3 of the beets from one producer that we were expecting.  We had to adjust and substitute a little on Thursday until we could get our backup supply on Friday. 


In generally, 90% of the time your bag should match the list.  Please feel free to double check it at the back of the truck or in your car. If anything is missing, we can certainly correct it right there.  If you don't realize until later, please just ask us for a replacement at the next pickup.  



Vacations and Online Ordering

As a member you can skip up to 4 weeks.  However, we do need adequate warning so that we don't order food for you that week.  Please register a vacation stop either at the back of the truck or online at http://csalogin.freshforkmarket.com by Saturday at midnight (the week before you are missing). 


When you return, you will have $45 in credits that you may use to buy extra items at the back of the truck or to preorder items online. Credits start to expire after 4 weeks so please use them as soon as you get back.  


For anyone ordering online, the website is http://csalogin.freshforkmarket.com.  Orders must be paid online and placed before Tuesday at midnight for same week delivery.  You will receive a confirmation email and it will indicate the location where your items will be delivered.  Please remind the greeter that you have a special order.  



Switching Locations

If you ever forget to pickup or can't make it to your location, you are welcome at any of our other public locations.  In fact, you don't even need to tell us.  


The Winter Locations can be found here.


Also, you can send a friend, neighbor, or family member to pickup.  Just ask them to use your name. 


So here is this week's entire list: 


Winter Week 2 Share: 

1 Size Package, No Vegetarian or Vegan Options

1 pork shoulder roast, 

1 2# bag sauerkraut

1 head jumbo white stem bok choy

1 bunch kale

1 sleeve assorted head lettuce

1 # heirloom carrots (different pastel colors)

1 bunch turnip greens

2 ct acorn squash, 1 green and 1 carnival

1 gallon apple cider

1-2 bulbs celery root (celeriac)

1 # black turtle beans

Trevor Clatterbuck
owner, Fresh Fork Market