Winter Newsletter
Week 10

Greetings!


 

Well everybody, there isn't much to say beyond how darn cold it is outside. Temperatures this week will be hovering mostly in the single digits, and the straight truth is that it makes food distribution pretty tricky. We had to pull apples from this week's bag, because quite simply, they'd freeze before they could pass from our hands to yours. We are keeping the potatoes in the share, but because they'll basically be refrigerated by the time you pick up your bag, we'd suggest popping them back in the fridge at home until you're ready to cook them. 


 

If you have any issues with your bag, please don't hesitate to let us know. We can't tell you how much we, and our farmers, appreciate your business and your support during these Winter months. Your membership throughout the whole year provides economic stability to what is a lifestyle full of trials-- that of an Northeast Ohio Farmer-- and we are working hard to continue to improve your experience. 


 

We do have some bright remnants of warmer days in this week's share, too, to offset the cold: berries, corn, tomatoes...

 and the Summer Farm Share 2015 will be here before we know it. Please reserve your spot ASAP by logging in at http://csalogin.freshforkmarket.com.  When you login, select "Signup for New Subscription."  If you have any problems, please write Lyn at info@freshforkmarket.com


 

Announcements

Keep your eyes peeled for an invitation for our next cooking class: Casseroles with Parker. It will be landing in your inboxes this or next week (class on Monday March 9th) and it's one not to be missed! Thank you to everyone who made our last two classes, Soups & Stews and our Butcher Series Part 1, such great successes! 

 


Trevor's Corner
Ground Venison

The ground venison in this week's bag is a real treat. The Ohio venison meat market is a pet project we've been trying to grow over these past few years. More White-Tailed Deer, you might say? What, are we crazy? Well actually deer farming is a really interesting business in Ohio. 

Formerly, there were really only two potential markets for farm-raised deer: breeding and hunting. The big "Shooter Bucks," with high number of points get sold to hunting camps for sport, or their semen commands top dollar-- not kidding you when I say there are some half-million dollar deer out there. But their meat is a sustainable, lean and tasty protein that is prime for incorporating into our food system. 

One of the big obstacles we've had to face in encouraging this market to grow in Ohio is that venison is actually considered an "exotic" meat, unlike pork or beef. So, we have to hire a special inspector to be on site for the processing and packaging, and that extra cost is part of the deterrent for our producers. 

But, we think it's worth the while-- venison is an extremely lean meat, and is a flavorful substitute for any recipe with beef, lamb, or ground turkey. However, because it has such a low fat content (all that foraging keeps them trim!), be mindful when cooking over medium heat, so it doesn't brown too fast. A better idea might be to mix it in with a heftier ground meat, like pork (why we've paired them together this week.) Try it in meatloaf, meatballs (recipe below) or in this delicious looking soup.  

In case you want to order any other extras, like our new Wholesome Valley Milks or some of Pope's Heirloom tomato sauce to go with those meatballs, don't forget to place your special order online at http://csalogin.freshforkmarket.com by Tuesday at midnight.

What's In The Bag?
Omnivore 


Recipes
Blueberry & Sweet Corn Oatmeal Bake
This summery breakfast-brunch dish is filling, tart and sweet. We used frozen sweet corn to line the bottom of the dish and dotted it all with frozen blueberries and pieces of cold butter.

 

 

Click here for the full recipe: Blueberry & Sweet Corn Oatmeal Bake

 

For even more varieties, check out

Greatist's 30 Way's to Spice Up Snoozy Oatmeal

 

Winter Tomato Soup with Thyme

In case you missed last week's Soups, Stews and One-Pot Meals cooking class with Parker, here is a hit from that night: simple, delicious, fragrant Winter Tomato Soup with Thyme. 

 

Click here for the full recipe: Winter Tomato Soup with Thyme

 

Yogurt: Beyond the Parfait

Tart, tangy and sweet-- yogurt has long been a protein-rich breakfast mainstay. But did you know you can use it for baking, marinades, pasta sauce, salad dressing and more? Check out our post below to amp up your yogurt-usage: 

 

Click here for the full post:

 

Ready to eat? Try our Carrot, Parsnip and Yogurt Soup 

 

Hungry for more? Check out these 51 Healthy Yogurt Recipes for Any Meal

 

Pork & Venison Meatballs
These delicious meatballs are a snap to make when you've got all the ingredients together. The lean venison mixes perfectly with the richer pork, both featured in this week's bag, and the dried fruit balances the overall flavor...


 

To view the blog post, click here:

Pork & Venison Meatballs

 

Sweet & Sour Green Beans with Caramelized Onions

 

Here is a simple, delicious preparation for our frozen green beans: a long, slow, and buttery cook of some onions brings sweetness, and the clash of the bright apple cider vinegar...


 

 

View the full recipe here:

Sweet & Sour Green Beans with Caramelized Onions

 

Baked Eggs with Cream and Herbs

This is an extremely decadent mid-afternoon meal, and the simplicity of the ingredients highlights the fresh, fresh eggs. 

 


 

 

View the full recipe here: Baked Eggs with Cream and Herbs

 

Links to Other Recipes on the Web
Deviled Eggs         Lemony Cream Cheese Pancakes
Challah Loaf          Venison Tortilla Soup 
A Pan-Cake
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Spoon Bread from Joy of Cooking

Ingredients

- 3/4 cup cornmeal
- 1/4 cup bread flour
- 1 tablespoon sugar
- 3/4 tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 beaten egg

Sift together dry ingredients. Stir in the beaten egg and milk. Beat the batter by hand until well blended.

Melt 2 tablespoons of butter into an 88 baking dish. Ceramic or cast iron are best. Pour in the batter and pour over the top 1 / 2 cup milk.

Place in 375 degree oven for approximately 45 minutes.
The top should be good and crusty. The time varies some depending on depth of your pan.
Fresh Fork Market | 800-861-8582 | info@freshforkmarket.com | http://www.freshforkmarket.com
PO Box 609612
Cleveland, OH 44109