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S U M M E R S H A R E 2 0 1 5 : W E E K 10
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Week #10 is the BLT Bag-- Bacon Lettuce & Tomatoes for Omnivores, Beets Lettuce & Tomatoes for Veggies+Vegans.
In your bags this week we have a bunch of delicious mid-Summer veggies-- cantaloupe, beans, lettuce, tomatoes and stone fruit-- as well as some of our famous bacon in the omnivore bags. Any ideas beyond the basic BLT? Share them on our Facebook page!
We are having a spectacular beginning to August, knock on wood. We had some serious heat this past weekend, and now with a little rain under our belts, we have some sunny days and far more comfortable temperatures for our trucks to deal with. Thanks to your patience last week (especially at American Greetings!) when we had some transportation issues-- we work those trucks to the ground, sometimes literally.
August is going to be busy. We have tons of fantastic events, bags bursting with fruits and veggies, and then all the planning for Fall and Thanksgiving.
The changes out on the farms are amazing to watch-- all of the early greens have been harvested and are giving way to Summer squashes and tomatoes, and then the fields are being cleared and getting prepped for sowing Fall crops. Below is Wholesome Valley Farm down in Wilmot, the site of this coming Saturday's Threshing Day Celebration.
Here is a big new announcement:
We're moving into our new website!
Now not all at once or anything, but go ahead and check out our newly renovated site at www.freshforkmarket.com! We are still moving in-- rearranging the furniture, testing out different paint colors, and unpacking boxes. You know how it is-- we still have a lot to do to make it feel like home. If you notice anything that we might need to attend to right away, be a good neighbor and write to Cat ([email protected]) and let us know!
Also, we will be moving over all of the old recipes and content over time, but they're not all up and visible yet. If you can't wait for a particularly well-loved recipe, email Cat or Lyn and we'll send it your way.
Some things are staying the same: you'll still log into your account to buy good food by Tuesday at midnight at the CSA Login site here, we've got events, blogs, and details about our pick up locations. Cruise around-- hope you like the new place!
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This bag has almost everything you need to make delicious sandwiches.... except for mayo!
Good thing is, you can just order a dozen eggs and maybe some sunflower oil and make yours at home, in a food processor or just with a whisk and a bowl.
Here's how it goes. You'll need: 3 egg yolks
1 tbsp lemon juice or vinegar
1 tbsp water
Pinch of salt
White pepper 1-1 � cup of oil
Place the yolks in the bowl of the food processor or blender. Add the salt, lemon juice or vinegar and water. Process for a few seconds. With the machine running, begin adding the oil one or two drops at a time. Continue adding the oil very slowly. Add as much oil as possible. Season with a little more salt and freshly ground white pepper.
It will keep safely in the refrigerator for five or six days. The key to making mayonnaise is patience in adding the oil very slowly, especially in the beginning. If you choose to use vinegar, use apple cider vinegar or white wine vinegar.
You can also do the whole thing by hand with a whisk, but be forewarned your forearms will probably be a bit sore!
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~ THRESHING DAY ~
Saturday, August 8th
It's time for the 4th Annual Threshing Day at Wholesome Valley Farm! This is an all-day event at the beautiful Wholesome Valley Farms in Wilmot, OH.
Schedule of Events
9:30am: Arrival at the farm* (see note below about transportation)
10:00am SHARP: The Main Event! Reaping and Threshing
12:00pm: Traditional Threshing Day Lunch
1:00-2:30 pm: Classes and Games
2:30- till time to go home: Afternoon walk and tour of the farm
$30 per adult, $20 for kids (ages 4-18), and free for 3 & under.
Ticket price includes all demonstrations, lunch, classes and games.
*Transportation not included: Wholesome Valley is about 1 hour drive from the city. Post on our Facebook Page if you want to organize a carpool.
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~ Preserving the Bounty ~
Monday, August 10th
If you've ever wanted to try your hand at canning, fermenting, freezing or dehydrating, then this class if for you!
Join us next Monday evening for an informative and filling class at Market Garden Brewery where we will learn from the experts how to preserve the height of Summer Flavor to enjoy all Winter long!
$30 per participant includes instruction, technique/recipe packet and dinner.
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~ August Event Calendar ~
We have so many great events coming up this month that we made a whole guide. Click on the pic or on the link to check out all the August Events w. Fresh Fork Market!
AUGUST IS SMOKIN' HOT W. EVENTS
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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 10
BAG CONTENTS SUBJECT TO CHANGE
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Bacon - 1 #
Lettuce - 1 head
Tomato - 1.5 #
Green Beans - 1 #
Broccoli - 1 head
Red Cabbage - 1 head
Collards - 1 bunch
Peaches - quarter peck
Bacon - 1 #
Lettuce - 1 head
Tomato - 1.5 #
Green Beans - 1 #
Broccoli - 1 head
Red Cabbage - 1 head
Collards - 1 bunch
Peaches - quarter peck
Cherry Tomatoes - 1 pint
Sweet Corn - 1/2 dozen
Onion - 1
Turkey Patties - 1 pack
Plums - 1 quart
Beets - 1 bunch
Lettuce - 1 head
Tomato - 1.5 #
Green Beans - 1 #
Broccoli - 1 head
Red Cabbage - 1 head
Collards - 1 bunch
Peaches - quarter peck
Sugarcube Cantaloupe - 1 (very small, personal size melon)
Cherry Tomatoes - 1 pint
Beets - 1 bunch
Lettuce - 1 head
Tomato - 1.5 #
Green Beans - 1 #
Broccoli - 1 head
Red Cabbage - 1 head
Collards - 1 bunch
Peaches - quarter peck
Sugarcube Cantaloupe - 1 (very small, personal size melon)
Cherry Tomatoes - 1 pint
Sweet Corn - half dz
Onion - 1
Sunflower Oil - 1 bottle
Plums - 1 quart
Blueberries - 1 pint
Vegan
Beets - 1 bunch
Lettuce - 1 head
Tomato - 1.5 #
Green Beans - 1 #
Broccoli - 1 head
Red Cabbage - 1 head
Collards - 1 bunch
Peaches - quarter peck
Sugarcube Cantaloupe - 1 (very small, personal size melon)
Cherry Tomatoes - 1 pint
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: Sweet Corn |
Sweet Corn Risotto
This recipe is from the NYT cooking section, and we made just a few modifications-- it is rich, creamy and absolutely delicious!
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| | Bag Contents in Recipe: Onion, Sweet Corn, Cherry Tomatoes, Onion, Turkey Patties, Collards or Broccoli Greens |
Stuffed Green Peppers
Stuffed Peppers are a fun, fill with what you've got, dish that is easy to serve and easy to make. Make them vegan, vegetarian or omnivore!
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Tomato Beet Soup
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Collard Green Enchiladas
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| | Ingredients: Just Guernsey Yogurt! |
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| | Bag Contents in Recipe: Cherry Tomatoes, Beets |
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| | Bag Contents in Recipe: Broccoli leaves, collards, ground turkey, tomatoes, onion |
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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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