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S U M M E R S H A R E 2 0 1 5 : W E E K 7
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Hi there
Can't believe it's already Week 7!
It's hard to believe it's already mid-July, and we hope you've been enjoying this beautiful Summer as much as we have. Maybe your garden has some tomato plants growing up on their stakes and beginning to show their first fruits, or your leafy greens and beets are bursting at the seams. We're about to enter the part of the season where we can barely harvest all the food quickly enough, it fills in so fast.
We have a wonderful bag for you this week that can go in many different recipe directions. If you have a favorite dish, especially using Kale or Beets, please share it on our Facebook page or send it in to Cat at cat@freshforkmarket.com-- we'd love to help inspire the rest of our subscribers to try new preparations!
Here are some reminders and details about the program that are good to highlight:
Vacation Requests need to be made by Saturday night, the week before you leave.
It's Summer time, and we know that's when many people pack up their swimming trunks and head out of town. We don't want you to miss out on your share, though, so we've come up with what we think is a pretty good plan-- you can take up to 4 weeks off and when you return, you'll get a bag's worth of credits ($25-$40 depending on your subscription) per week off to use to buy some food. You probably worked up an appetite on the beach!
Really important note: you have to let us know by Saturday at midnight the week before you leave in order to have your vacation register in our system. Any later than that, and David Yoder and the Jonas Brothers have already picked your kale and collected your eggs, and we've paid for it. If you want to bone up on all the details, please click here to read our Vacation Policy.
If you've missed the deadline, we're really sorry but we can't apply your vacation late. Best bet is to just call a friend or a neighbor and let them pick up your bag. Good Veggie Karma!
If you have an allergy or food restriction, please let your Greeter know when you pick up.
When you get this lovely little Newsletter in your inbox each Tuesday, you might be one of those eager-beavers who scroll straight down to the bag contents and see what you get in the bag this week. If so, you're probably not reading this sentence right now, so oh well. But! If you are reading, please note this:
Yes we do have your allergy information on file if you put it in our system, but it is much faster (and more reliable) if you simply inform your Greeter that you have an allergy or a food restriction when you pick up your bag. It's not immediately visible on your home screen on our fancy handhelds, so it's safer and faster for everyone if you just let us know you don't eat pork or are allergic to onions.
However, this does not mean you get to swap out something just because you don't like it! Part of the fun of this whole program is getting to try new things and maybe learning to love them. We try to provide you with enough recipes and ideas to prepare everything in your bag each week (look through our website for more ideas), and we hope you learn some new go-to tricks for all these delicious, locally grown veggies.
Nice to meet you, Large Vegetarians!
We only have a few brave and mighty Large Vegetarian subscribers among us-- those willing to shoulder 20+ lbs of vegetables every week are a special sort. Because your share is relatively uncommon, would you do us a huge favor?
When you come to pick up your share, please introduce yourself as a Large Vegetarian Subscriber. We don't pack many of these bags, so we might in a flurry mis-read your subscription information and give you small vegetarian share, and that's the pits.
Also, we really appreciate your patience if something has shifted in the bag contents. You guys have been awesome and very understanding when something doesn't come in as planned, and you have a swap. Please print out the bag contents sheet on this email and bring it with you, and if you have any substitutions or swaps, your Greeter should let you know.
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Canal Junction Cheese: $1 off!
We have some fantastic cheeses from Brian at Canal Junction Farmstead Cheese that is nowhere near as popular as they should be considering how delicious and unique they are. Maybe because you're unfamiliar with their names (all their cheeses are named after spots on their property, like "Flat Rock" and "Wabash Erie Canal"), but the dairy from this all-Normandy herd makes some complicated, funky and delicious cheese.
So, to give you a little incentive, all Canal Junction Cheeses are $1 off at the back of the truck this week!
Try the Flat Rock (nutty, mushroomy, good substitute for Parmesan in cooking and melts easily), or the Gruyère style Wabash Erie Canal. Later this Summer, we'll also feature some of their incredibly funky bloomy-rind Charloe Cheese, winner of a Good Food Award.
Because we have such a huge variety of different cheeses to choose from-- raw milk and fresh, goat and cow, salty and peppery-- be sure to ask your Greeter what their favorites are, or check out the Fresh Fork Cheese Guide to learn more.
New Guernsey Butter & Yogurt
We might be a little obsessed with our Guernsey Milk. But this golden-hued dairy made from an all Guernsey Herd (read here why that's so important and interesting to us) makes some of the most delicious milk we've ever had. We literally can't get enough, so we decided to move into butter and yogurt production as well.
You might have already seen our Cultured Butter from Paint Valley Creamery for sale (made by the same good folks at Wholesome Valley) for $10/lb-- cultured butter makes excellent table butter and spreads easily at room temperature. Basically it's milk made into yogurt first, and then made into butter (traditional european butters are also made this way), and you can tell from the bright yellow color that these cows have been on a rich and healthy pasture-diet.
And as a special treat, everyone (besides our Vegan subscribers) will be trying out our brand-spanking-new Guernsey Yogurt ($5 a quart) this week as part of your share! It's slightly thin and pourable (thicker than Velvet View but thinner than Snowville), and made from the same Guernsey Milk we all love. Makes a great substitution for buttermilk in baking recipes, poured into your morning smoothie, or just on it's own. Check out our Yogurt: Beyond the Parfait post for more ideas on how to cook with Yogurt.
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KNIFE SKILLS CLASS
TONIGHT! Tuesday, July 14th
WE STILL HAVE A LITTLE ROOM AT THE TABLE FOR TONIGHT'S EVENT- COME ON OUT!
At each of our classes, we always have questions about selecting the proper knives, how to maintain them, and how to use them. As a result, this class is a no brainer for us. It is the basics of knife manufacturing and materials, selection of knives, maintenance of knives, and how to properly use them - also paired with food.
Breaking it Down- Here's what we'll cover 1) Knife Identification - types of knives and parts of knives
2) Knife Materials/Properties - hardness, durability, and corrosion resistance
3) Knife Maintenance - sharpening, repairs, honing, and cleaning
4) Proper Knife Usage - technical cuts, techniques, and selecting the right knife
Please bring your knives and a cutting board (we'll bring a bunch of good chopping veggies to practice on), and your appetite-- we'll also be serving up some delicious family-style plates to get you ready for cutting.
$30 per participant covers instruction and lots of food.
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TASTE OF TREMONT
Sunday, July 19th || 12:00-8:00pm
Come out and join more than 35,000 of your Northeastern Ohio Neighbors at the Annual Taste of Tremont this coming Sunday! The event is free, but bring some money to sample loads of delicious food.
We'll be there bright and early at 5:00am getting our hogs ready for the roast! Come out and support us, and bring your sunscreen and an appetite.
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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 7
BAG CONTENTS SUBJECT TO CHANGE
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Guernsey Yogurt - 1 quart
Tuscan kale - 1 bunch
Red Potatoes - 2#
Green Beans - 1#
Broccoli - 1 head
Cucumbers - 2 ct
Blueberries - 1 pint
Beer Brat - 4 links, appx 1.25#
Dill - 1 bunch#
Guernsey Yogurt - 1 quart
Tuscan kale - 1 bunch
Red Potatoes - 2#
Green Beans - 1#
Broccoli - 1 head
Cucumbers - 2 ct
Blueberries - 1 pint
Beer Brat - 4 links, appx 1.25#
Dill - 1 bunch#
Red Cabbage - 1 head
Leeks - 1 bunch
Candy Onion - 1 ct
Sauerkraut - 1 quart
Pork Shoulder Roast - appx 2.5#
Guernsey Yogurt - 1 quartt
Tuscan kale - 1 bunch
Red Potatoes - 2#
Green Beans - 1#
Broccoli - 1 head
Cucumbers - 2 ct
Blueberries - 1 pint
Cauliflower - 1 head
Dill - 1 bunch
Red Cabbage - 1 head
Zucchini - 2 ct
Guernsey Yogurt - 1 quartt
Tuscan kale - 1 bunch
Red Potatoes - 2#
Green Beans - 1#
Broccoli - 1 head
Cucumbers - 2 ct
Blueberries - 1 pint
Cauliflower - 1 head
Dill - 1 bunch
Red Cabbage - 1 head
Zucchini - 2 ct
Leeks - 1 bunch
Candy Onion - 2 ct
Sauerkraut - 1 quart
Cheese Choice (options listed at truck)
Sauerkraut - 1 quart
Tuscan kale - 1 bunch
Red Potatoes - 2#
Green Beans - 1#
Broccoli - 1 head
Cucumbers - 2 ct
Blueberries - 1 pint
Cauliflower - 1 head
Dill - 1 bunch
Red Cabbage - 1 head
Zucchini - 2 ct
Need to get something extra? Place an order before Tuesday at Midnight!
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What's Cooking?
Recipes Featuring this Week's Share
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| | Bag Contents in recipe: Broccoli, Cheese, Sausage, Onion or Leek |
Broccoli, Cheddar & Sausage Bake
This spicy and savory casserole pairs up a dream-team-- cheddar and broccoli-- and is sure to be an easy dinner slam dunk!
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| | Bag Contents in Recipe: Cucumber, Yogurt, Dill |
Chilled Cucumber-Yogurt Soup with Dill
Full of flavor but light as a feather. Everything goes for a quick dip in your Vitamix, and is a perfect make-ahead starter for a hot Summer evening.
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Braised Red Cabbage w/ Cherries
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Zucchini-Oat Breakfast Balls
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Pork Shoulder w/ Apples and Sauerkraut
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| | Bag Contents in Recipe: Red Cabbage, Onion |
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| | Bag Contents in Recipe: Zucchini |
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| | Bag Contents in Recipe: Pork Shoulder, Sauerkraut |
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Other Recipes from Around the Web
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GET IN TOUCH
We'd love to hear from you. Drop us a line anytime! Call us at
(800)861-8582
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LIGHT READING
Read our 2014 Almanac online! Our 2015 Edition is hot off the press and available at the stops.
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THE STOPS
We have more than two dozen stops all over town. Click here to see where the trucks are headed!
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