Winter Newsletter
Week 7




I hope you enjoyed the warm spell we had Monday--the borderline frozen temp made for nice snowball snow!  I hope you can appreciate it as much as we have.  


This week looking ahead I see that it is supposed to get quite cold for the next couple days.  We may have to adjust the contents of your bag based on the weather a bit.  The farmers have no problem packing up items in their root cellar; however, we have a challenge keeping them from freezing.  If you do ever have a quality issue, please just alert our greeter the following week.  We will gladly get you a replacement.   




Summer 2015 Open Now for Current Members

We are currently opening Summer 2015 registration to existing members only.  We will open up Summer 2015 to the general public at the end of the month.  Please reserve your spot ASAP by logging in at  When you login, select "Signup for New Subscription."  If you have any problems, please write Lyn at


What does it take to hold your spot?  Really nothing much.  As long as you are current on your bill, there is no deposit required on Summer 2015.  We just need to get an idea of who is in.  


And you might be wondering what is new this coming summer.  Well that's my challenge for the winter.  I'll be working with our farmers on new dairy products like buttermilk, mozzarella and cottage cheeses; crossing my fingers with the produce growers for a less wet and warmer year than 2014 to give us better yields; working with our ranchers to keep quality pork, beef, and chicken on the table at an affordable price by being smart about how we graze animals; and work with our chefs to provide more recipes, photo instruction, and fun new classes for 2015.  Wow, I'm already tired thinking of the work ahead!

Trevor's Corner

Veggie Stock


I spent this weekend making stocks.  Lots of them.  Turkey stock for a turkey pot pie and gravy.  Pheasant stock, well, just because I had carcasses left from pheasant confit and pheasant breast dishes I made last week.  And finally veggie stock because I needed to make a vegetarian soup with rich flavor. 


If there is one thing Parker has taught me is that there is no substitute for good stocks when it comes to building rich flavors. Veggie stock is no exception and my stock tends to change a little with the seasons based on what's in.  Here is what I made this weekend.  Measurements are just approximates.




Carrots:  2#, peeled and course cut to large chunks or slices.  

Onions, 2 ct, cut in half and sliced.  

Rutabaga or Turnip, 2#, peeled and cut into large chunks

Oil, a few tablespoons

Dried Celery Leaves, Thyme, and Parsley:  packed into a teabag or tied in cheesecloth


The reason for the dried celery and parsley is because I didn't have fresh celery or parsley.  All I had left was what I dehydrated from the summer share.  The thyme was from my garden.    If you have fresh celery, also rough chop it.  


Get a heavy bottomed, stainless stockpot hot.  Add the oil to the hot pot and add your carrots, onions, and rutabagas.  Saute over medium-high heat, tossing occasionally, until they start to brown.  You want some of them to stick to the pot and get rich color.  When they start to stick (just before burning), deglaze the pan with vermouth or dry white wine.  Maybe a ½ cup or so.  Let the wine cook off by about half.  

While all of that is happening, make your tea bag of parsley, celery, and thyme.  You can omit the thyme or parsley if you don't have it.  Celery is fairly important.  


Fill the pot with water about 3 inches above the veggies.  Adjust the heat to a soft boil cook until you reduce the liquid by half.  The vegetables should be very mushy now.   This should take a few hours at least.  


Now you have two options:

  1. Strain the stock through a cheesecloth in a colander.  Squeeze excess moisture from the veggies.  This leaves a relatively solid-free stock. 
  2. (Non-Traditional approach but no one will ever know if you use it in the right application) Pour the whole thing in the blender and blend until fully liquefied.  If you are doing this approach and using fresh celery, peel the celery to remove the stringy outer layer. 


The use for the pureed version is great in soups as you have a greater yield than the strained stock.  




Pizza (as seen on TV)

This past weekend I had the good fortune of joining the morning crew at Fox 8 for a cooking segment.  Parker wasn't able to join so I had to come up with something fast.  


Tahda!  Last Sunday  night our neighbors came over for a movie night.  We had a few hours warning but had some errands to run, so we thought fast.  I grabbed the mixer and Allyson knew what I was thinking.  She quickly whipped up a pizza crust dough with the old faithful Kitchenaide recipe (below).  


When we got home from the good ol' Home Desperate (if you have also restored an old home, you know what I mean), I started tearing about the refrigerated to see what I could put on it.  Here is what I found:

  • Cooked acorn squash flesh
  • Flat Rock and Gouda Cheeses
  • Kale
  • Onions and Garlic
  • Apples
  • Leftover chicken drumsticks (from a roast chicken dinner earlier in the week)


Allyson made a sad face and I had to make a plan.  Out came the saucepan and I started a roux.  I ended up making a winter squash sauce, quick braising some greens, and picking the chicken from the bone.  We instantly had a winter squash pizza with caramelized onions, braised greens, sliced apples, chicken, and cheese.   


To make the crust:

¼ oz active dry yeast (1 package)

1 cup warm water (approx)

1/2 teaspoon salt

2 teaspoons sunflower oil

2.5 to 3.5 cups flour (we used golden white hard red winter wheat flour)


Run the Kitchen-Aid mixing bowl under warm water.  Pour out the water, add your yeast, and add the 1 cup of warm water.  Dissolve the yeast in it.  Mix 2.5 cups of flour and salt together.  Add that and the oil to the bowl. Mix at Speed 2 (no faster) with the dough hook in.  Gradually add the remaining flour (and maybe a tad more if necessary) until it pulls away from the side of the bowl and forms a ball.  


Oil two bowls.  Divide the dough in half and place in the bowls.  Allow to raise for about 2 hours.  


To make the sauce:

First, roast your butternut or acorn squash.   You can also use sweet potatoes.  When fully cooked, allow to cool and scoop the flesh out.  Add to your blender with a little bit of water to puree fully.  


In a saucepan, melt a few tablespoons of butter.  When the butter starts to bubble, add flour (about a ¼ cup).  Whisk together until it starts to clump up and stick.  Add a little more flour if necessary.  I never measure this part so it really is a matter of knowing when you have a thick roux.  


Add about ½ cup milk and whisk.  It will thicken up quickly.  Add a little more until you have a sauce of yogurt consistency.  Add 1 cup squash puree and mix together.  Don't boil it up yet.  Add more milk if it is too thick.  


To make greens:  

If you have been with Fresh Fork more than a month, you probably know I love braised greens.  Here's a quick and simple way.  


First, you remembered to wash your greens and remove the stems from the kale when you brought the kale home.  This trick just saved you 20 minutes while you are struggling to get dinner ready.


Chop an onion.  In a hot, heavy bottomed pan add a couple tablespoons of oil.  Add the onions and sauté quickly.  If you have crushed red pepper flakes, add those now too or sprinkle the onions with chili powder.  


Add the clean greens, torn into pieces about 1 to 2 inches in size.  Toss around to coat in oil.  The greens should be a little wet from washing.  If not, add a few tablespoons of water or apple cider.  Cover and start to cook them over medium to medium high heat.

While the greens are going, peel and mince some garlic.  Add that on top, splash the greens with a tablespoon or two of vinegar, and a tablespoon or two of honey.  Toss the greens with tongs and cook them down more.  I usually uncover the greens at this time and cook most of the moisture off.  This may take 15 minutes or so.  


To assemble:

Start your oven hot (450 to 500) and preheat a pizza stone or ceramic floor tiles in the oven.   Roll the dough out on a floured countertop.  Sprinkle the pizza stone/tiles with cornmeal and add the crust to it.  Prick it with a knife or fork and allow it to setup some.  Check after about 5 minutes to see if it is ready for toppings (depending on how thick you roll it). 


Spread on the sauce and add onions and apples on top.  Cook to warm up the sauce.  Maybe 5 minutes.  Add the cooked chicken and braised greens.  Cook until crust is crunchy and browning on the bottom.  Remove from the oven and transfer to a cutting board.  Add the cheese to the hot pizza.  It will melt fast enough.  

What's In The Bag?

Blue Potatoes - 2#
Baby Mixed Greens - 1/2 #
Eggs - 1 dozen
Golden White Hard Red Winter Wheat Flour (bread flour) - 2#
Beets - 2#
Bacon Breakfast Patties - 1#
Apples - quarter peck each of cameo (smaller) and melrose (larger)
Turkey Pack - drumstick, wing, and backbones
Frozen Corn - 1 quart
Frozen Peas - 1 quart
Grape Cider - 1 quart
Acorn Squash 
Carrots - 2#
A Lesson in Pastry Dough from Parker 

The full recipe is on our blog this week, complete with "how-to" pictures of each step along the way. Leave a comment if you try it out, and let us know what you think!   

To view the blog post, click here: A Lesson in Pastry Dough


Parker's Pot Pie

This pot pie is a wonderful winter dish that can serve a just few or a bunch of hungry people. This is a great dish to use up leftovers and odds and ends--- cooked chicken, some thawed pastry dough, and whatever you have on hand for the filling (we're looking at you, root veggies.) 



Click here for the full recipe: Parker's Pot Pie

Apple Braised Turkey Legs

Time to get creative with the turkey pack this week! Try out this recipe for the drum sticks and wings. Best bet would be to brine them first for 6 hours, and then let dry at room temp for 1 hour. This recipe takes more than one day, start to finish, but the extra time is well worth it!



 tbsp extra virgin olive oil 

2 turkey drumsticks
2 turkey wings 

Salt and pepper 

2 large shallots, thinly sliced 

4 apples, peeled and quartered 

2 cups apple cider 

2 cups broth 

2 tsps cider vinegar


Preheat oven to 350. 


 In a dutch oven over medium-high heat, heat oil. Season turkey on all sides, add to pan skin side down until nicely browned, about 8 min.


Transfer to a plate, add shallots to pot and cook until softened. 


Add apples and cook 5 more min, until softened. 


Return turkey, skin side up, to pot; add cider and broth (and a bay leaf). Bring to a boil, replace lid, and place in oven. 


Cook 1.5 hours. Uncover, cook 30 min longer. Remove from oven, let cool completely, refrigerate in sauce overnight. 


Next day, skim off the fat, and in the add vinegar. To serve, reheat gently on stove top (low heat for 1 hr).


Links to Other Recipes on the Web
Almost No-Knead Bread
Beet and Apple Salad
Carrot Cake Pancakes
In This Issue
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Cooking Dried Beans

1 cup dried beans
½ cup each of diced onion, carrot and celery
1 bay leaf and ½ of dried thyme

Spread the beans on a tray. Pick out any broken pieces or pieces that look damaged. Shake the tray to look for pieces of bean shell or other impurities. Place the beans in a bowl and cover with water. The water should be 2 or 3 inches above the beans. Soak overnight or for 6 or 8 hours.

Strain the beans and rinse. Place the beans in the cooking pot, cover with water and bring to the boil. Boil for a couple of minutes and strain. Rinse the pan and add the rinsed beans and clean water. Bring to the boil again. Skim for a couple of minutes. Reduced the heat to medium and add all the other ingredients. Do not add salt until the beans for cooked.
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