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S U M M E R S H A R E 2 0 1 5 : W E E K 11
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Hi there
We'd like to introduce you all to week 11, tomatillos and Charloe cheese.
We're happy to introduce some new-to-this-season items this week: tomatillos and Charloe Cheese.
Charloe Cheese is only comes in a few times a year from our friends at Canal Junction. It's named after "the little town of Charloe... a boom town during the canal era." One of the staff favorites, this powerfully scented cheese is made from a Normandy herd, and the bloomy rind can set you back on your tail. We think it's amazing. Try it plain first, but maybe melted over top of steamed broccoli, or in a grilled sandwich with tomatoes and lettuce.
Tomatillos, a.k.a. Mexican Husk Tomatoes, are closely related to ground cherries (which you'll see in your bag hopefully in a few more weeks!) and other members of the nightshade family. They'll keep in your fridge up to 2 weeks, or you can remove the husks before putting them in a ziplock and refrigerate, and they'll keep even longer. Try them raw or cooked in salsas (recipes below.)
Have any other favorite tomatillo recipes?? Write to Cat so we can put them up on our site and share them in coming newsletters! Or, post them on our Facebook page!
Threshing Day this past weekend was a blast-- we had over sixty people down at the farm to enjoy a spectacular mid-Summer day, complete with a tour, feeding the pigs, a delicious lunch, music, games and classes.
We have plenty more events coming up this month (read about all of our events here), so be sure to check out our Events Calendar online and sign up!
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Here are a few good things to keep in mind about the program:
We're halfway through, so payments are due.
It's now officially the halfway point of our 22 week Summer Season at Fresh Fork Market! Thanks for meeting us all over town every week and supporting your local farmers. Now, we need a little more support-- financial, that is. Many of our subscribers are on a monthly payment plan, so if that's you (and you'll probably be getting another email reminder), it's time for your monthly payment (FYI-- due at the beginning of each month.)
It also is time to check into your account and settle up any balance you have from purchasing extras- you remember that salsa-pie-bacon-yogurt shopping spree back in June maybe??
We do not automatically charge your credit card when you make purchases at the back of the truck "on account"-- but it's all saved together in a list, long or short, so that you can sign in whenever it's convenient and take care of your tab. If you'd prefer to pay with a check, no worries, just bring one to the stop next week with "ACCOUNT BALANCE" written on the subject line and the email address associated with your account somewhere nice n' visible.
Thanks to those of you who are on top of all of your payments-- makes our book-keeping much easier!
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Looking for a recipe from an old newsletter on the new site? Here's how.
Say you remember a fam-favorite recipe from a previous season's newsletter that you want to make this week. You hunt through your email archives, find it, and click! And then.... 404 ERROR pops up. Do not distress, here's what to do:
First, type the name of the recipe (or really, any ingredient it features) into the search bar on the recipe page. If it doesn't turn up there, email Cat or Lyn and we'll send it your way. We haven't moved all the old recipes over from previous seasons, but good news is that all of the new recipes from this season are there, with plenty more. Also, we keep our Pinterest boards updated regularly with a bunch of cool recipe ideas we've found on the web, so follow us there!
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For those of you who whet your appetite last night at our fantastic Preserving the Bounty Class, or those headed to our first Canning Club meet-up this Saturday, or just general jar-heads, do we have a special for you!
It's time for Canning Packs. We will just keep selling these bulk packs at these prices until their seasons end. They're up on our website, so sign into your account and get started canning! - San Marzano Roma Tomatoes- half bushel (20#) - $18
- Green Beans- half bushel (14#) - $20
- Pickles - per half bushel (20#) - $20
- Garlic - $7 per lb
- Dill (mature, pickling dill) - 1 bunch - $2
- Peaches - half bushel (22#) - $30 (+$5 refundable crate deposit)
- Plums - per half bushel (22#) - $36
- Sweet Corn - per dz - $5 (5 dz - $17.50)
- Blackberries - per pint - $5 - ( 12 pint flat - $45)
- Hot Hungarian Peppers - per half bushel - $18
- Blueberries - per pint - $5 (2 pints- $9) (12 pint flat - $42)
FYI-- this is the last of this year's blueberries, and the blackberries were extremely limited this year, too. Of our 4 growers, only 1 had some berries survive the extreme cold. For comparison's sake, of the 8 acres of blackberries we had last year, only 1 hoophouse (30 by 120 ft) is producing this Summer.
In case you missed the class, here are a few good online tutorials to get you started:
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Heirloom Tomatoes are a highlight of the Summer Season, and one of the best reasons to participate in a Farm Share like Fresh Fork.
Reason being? They are expensive to grow, don't like to travel, and have a very short shelf-life.
Why do we love them so? They come in an incredible range of colors, flavors and sizes and are perfect with a little fresh basil, oil and a pinch of salt. They can be served as steaks, minced into gazpacho, or cut up into chunks in a salad.
A couple of things to know about these finicky and beautiful fruits:
They have cracks and tears. Totally normal, totally edible. It's from a change in watering-- ie after a big storm -- so just eat them soon.
They do not like the fridge, so put them in only once cut and use soon.
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~ PEACH CELEBRATION ~
Sunday, August 16th
Welcome Back Peaches! Come out and join us this coming Sunday for a Homecoming Parade all about Peaches. Bring your family, a picnic lunch, and drive down to Eshleman's Fruit Farm in Clyde, Ohio for the absolute best deal in town for Pick-Your-Own Peaches! We'll have an orchard tour and a little food to share, too.
$20 adult ticket includes 1 peck basket for pick-your-own
$5 adult ticket for event only
Kids 18 & Under free
Farm shop will be open to purchase extras
Please bring your own picnic lunch, blanket and drinks
Cost includes tour of orchard and some food provided by Fresh Fork Market
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~ Baby Food Making ~
Tuesday, August 18th
Have you ever wanted to make your own baby food, but just aren't sure how? If you want to make sure that your kids get the most nutrients out of the food that you are giving them, then join us next week for this fantastic class with Marisa DiCenso-Pelser and Jess Beard (moms of many, baby-food-maker-extraordinaires.)
$30 per participant includes instruction and technique/recipe packet.
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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 11
BAG CONTENTS SUBJECT TO CHANGE
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Whole Wheat Pasta - 1#
Charloe Cheese - 1 piece (6 oz)
Cherry Tomatoes - 1 pint
Slicing Tomatoes - 1.5#
Lettuce - 1 head
Tomatillos - 1#
Sweet Corn - 4 ears
Hot Hungarian Peppers - 1 handful
Green Peppers - 2 ct
Peaches - quarter peck
Plums - 2#
Whole Wheat Pasta - 1#
Charloe Cheese - 1 piece (6 oz)
Cherry Tomatoes - 1 pint
Slicing Tomatoes - 1.5#
Lettuce - 1 head
Tomatillos - 1#
Sweet Corn - 4 ears
Hot Hungarian Peppers - 1 handful
Green Peppers - 2 ct
Peaches - quarter peck
Plums - 2#
Canary Melon - 1 ct
Broccoli - 1 head
Cantaloupe - 1 ct
Carrots - 1 bunch
Chicken Brats - 1 pack
Whole Wheat Pasta - 1#
Charloe Cheese - 1 piece (6 oz)
Cherry Tomatoes - 1 pint
Slicing Tomatoes - 1.5#
Lettuce - 1 head
Tomatillos - 1#
Sweet Corn - 4 ears
Hot Hungarian Peppers - 1 handful
Green Peppers - 2 ct
Peaches - quarter peck
Plums - 2#
Whole Wheat Pasta - 1#
Charloe Cheese - 1 piece (6 oz)
Cherry Tomatoes - 1 pint
Slicing Tomatoes - 1.5#
Lettuce - 1 head
Tomatillos - 1#
Sweet Corn - 4 ears
Hot Hungarian Peppers - 1 handful
Green Peppers - 2 ct
Peaches - quarter peck
Plums - 2#
Canary Melon - 1 ct
Broccoli - 1 head
Cantaloupe - 1 ct
Carrots - 1 bunch
Zucchini - 2 ct
Black Beans - 1#
Vegan
Black Beans - 1#
Cantaloupe - 1 ct
Cherry Tomatoes - 1 pint
Slicing Tomatoes - 1.5#
Lettuce - 1 head
Tomatillos - 1#
Sweet Corn - 4 ears
Hot Hungarian Peppers - 1 handful
Green Peppers - 2 ct
Peaches - quarter peck
Plums - 2#
White Onion - 1 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: Tomatoes |
Slow-Roasted Tomatoes
The number one best (and simplest!) way to boost that tomato flavor is to slow-roast. Once you've roasted them, you can serve as is, or blend into a soup or a sauce. Great way to heighten the flavor before freezing, too!
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| | Bag Contents in Recipe: Sweet Corn, Cherry Tomatoes, Pasta |
Pesto w/ Sweet Corn & Crispy Bacon
This decadent lunch is jam-packed with Summer flavors. Serve with or without the bacon (maybe subbing grape or cherry tomatoes as garnish).
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Crockpot  Tomatillos |
Parker's Peach Cobbler
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| | Bag Contents in Recipe: Black Beans, Bell Pepper, Tomatoes, Onion, Carrots |
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| | Bag Contents in Recipe: Tomatillos, Hungarian Hot Peppers, White Onion, Bell Peppers |
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| | Bag Contents in Recipe: Peaches |
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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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