Fresh Fork Market Weekly Newsletter and Share Contents

S U M M E R S H A R E 2 0 1 5 : W E E K 5

Hi there

Summer Share Week 5 would like to wish you a Happy Independence Day!

And that means June is almost over, and hopefully sunny days to follow in July. As you all well know, we've had some significant rain over the past week-- on Saturday many of you got to experience firsthand our "Rain or Shine" policy at pick ups-- we will be there even if it's pouring. Thank you for committing and showing up, too!

With all of this moisture, our farmers have had trouble with some their more fragile crops, like berries. We've managed to scare up enough, fingers crossed, for your shares this week because normally this is high berry season. But in order to help some of our farmers out, we've also picked up a bunch of their other crops that have survived in all the rain, like multiple types of fresh bunching onions and patty pan squash. We have some great recipes below for you to try out over your Holiday weekend.

Here are some reminders and details about the program that are good to highlight:

We will be making all normal stops on the 4th of July.

All week long, and most importantly for our customers who pick up on Saturday in Tremont, Rocky River, Bratenahl, Copley-Fairlawn and Mentor:

We
will be making our regularly scheduled pick ups on Saturday, July 4th.

If you know you're going to miss the weekend stops, click this link to see where we are earlier in the week. If you'll be out of town but forgot to schedule a vacation, just call a friend or a neighbor and ask them to pick it up for you. They can go to any of our stops and all they need is your name to collect your bag.

For future reference, if you know you'll be out of town and want to schedule a vacation to use your bag's credits when you get back towards more good food, then you have to schedule it by Saturday at midnight before you leave.

We don't spray, grow for long shelf-life or travel-hardiness, so our food is perishable.

We go above and beyond to get you the freshest, most delicious berries out there. That means our subscribers who pick up on Wednesday are getting berries in their bag that were literally picked that morning. Thursdays' customers are getting Thursday-picked berries, and so on. Because we do not spray with pesticides, and because of all this heat and humidity, our berries mature very quickly and are absolutely best when eaten the day of.

To help eek out a little extra time from your berries, when you get home wash them in a vinegar water solution (1 cup vinegar per 3 cups of water) gently, and allow them to dry on a paper towel, loosely wrap in a paper towel and put back into their container, and keep in the fridge. Here is some more info on extending the life of your fresh berries, but if you absolutely cannot eat your berries within 24 hours, then click here to read more about how to freeze your summer fruit to use later in a smoothie or a sauce.

Monthly Installment payments are due on the 1st of each month.

You should be receiving payment reminders from our automated system about making payments towards your account balance, but it's a good idea to earmark the first of each month as the day your monthly installment is due, if you're on that plan. You can bring a check or cash to any of the stops, or pay using a credit card online.

Click here to learn more about our pricing plans.

Featured Products

Firin' Up the Grill 

It's Barbecue Season in Ohio, and after enduring such a snowy winter, all we want to do is be outside. So if you're headed out to your grill for dinner or for a party on the 4th, we've got what you need:

- Brats: Beer, Green Onion, Chicken, Italian, Kielbasa & Andouille 
- Patties: Chicken Patties, Turkey Patties, & Luna Burgers

- Pork: Shoulder, Tenderloin, Chops & Ribs  
- Beef: Ground Beef, Steaks, & More
- Chicken: Whole Chickens, Chicken Burgers, Chicken Brats

All of our meats are pasture-raised, fed non-GMO diets, and we never use sodium nitrates or MSG. We also have lots of wonderful vegetables that grill really well in your bags, and a bunch of recipes on our site to help you prepare them. 

Because we have such a huge variety of different meats to choose from-- raw and smoked, links or bulk, ground and whole steaks, chops and loins!-- be sure to use some of the literature we've prepared to help you pick out the best meats for you:   

Fresh Fork Sausage Guide           Guide to Making a Great Burger

We also have some delicious condiments for sale, like Pappy's Hot Pepper Butter, Pope's BBQ Sauce, Brussels Sprouts Relish, Pope's Strawberry Balsamic Sauce & more: 

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CLICK HERE TO PLACE A SPECIAL ORDER

Announcements & Events

NO VITAMIX STOP THIS WEEK 
Friday, July 3rd

Due to the Holiday, Vitamix Corporation will be closed on Friday, July 3rd. For all of our subscribers at that corporate location, please come and pick up your bags at any other stop this week.

Click here to find out where else to meet the truck!

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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 5 

BAG CONTENTS SUBJECT TO CHANGE

Small Omnivore

Grassfed Ground Beef - 1#
Zucchini - 2 ct
Kale - 1 bunch
Snow Peas - 1 quart
Green onions - 1 bunch
Candy Onion - 1
Green Cabbage - 1 head
Cauliflower - 1 head
Blueberries - 1 pint
Cherries (tart) - 1 pint
Black Raspberry - 1 pint

Large Omnivore

Beets - 1 bunch

Small Vegetarian

Patty Pan Squash
Zucchini - 2 ct
Kale - 1 bunch
Snow Peas - 1 quart
Green onions - 1 bunch
Candy Onion - 1
Green Cabbage - 1 head
Cauliflower - 1 head
Blueberries - 1 pint
Cherries (tart) - 1 pint
Black Raspberry - 1 pint
Broccoli- 1 head
Small Bulb Onions - 1 bunch

Large Vegetarian

Vegan
 

Need to get something extra? Place an order before Tuesday at Midnight!

PLACE A SPECIAL ORDER

What's Cooking? 
Recipes Featuring this Week's Share

Bag Contents in recipe: Patty Pan Squash or Zucchini, Ground Beef, Kale or Spinach, Broccoli, Onions

Stuffed Patty Pan Squash

Patty Pan Squash are delightful, bowl-like little squash that can be easily cooked up in a bunch of different recipes. Here we've steamed them, scraped out the insides, and stuffed with a combination of meat, cheese and veggies. The recipe details the technique for making it with whatever filling you'd like-- omnivore, vegetarian or vegan. 

Click here for the full recipe

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Bag Contents in Recipe: Kale, Zucchini

Walnut Kale Pesto

Especially in the early Summer and late Fall, Kale starts coming in out the ears. One of the best ways to preserve it is to make a pesto, which freezes really well, and can be used as a pasta or zucchini noodle topping, a salad dressing, a sandwich or burger topping, or mixed with yogurt for a veggie dip.

Click here for the full recipe.