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S U M M E R S H A R E 2 0 1 5 : W E E K 12
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Hi there
It's Week 12, and we have a bunch of melons: Watermelon, Sugarcube, Canary, & Cantaloupe.
We have so much produce that's doing so well in the heat right now that your bags are fat and happy. You'll also get your first crack at some Spaghetti Squash this season-- one of the easiest squashes to cook and most fun to eat-- and of course, more tomatoes. We're working on a Tomato Guide hopefully for next week to give you all some more ideas on what to do with all of them!
We had an awesome event this past weekend over at Rich Eshleman's Farm-- the source for most of our peaches, plums and apples-- outside of Sandusky in Clyde, OH. We took a tour through the Orchard and got to see some of their planting and growing innovations, and then got to check out firsthand the decimation of some of the peach tree crop. It's wild-- driving through row after row of beautiful green trees... with no fruit. And then, you stumble upon a few rows hat for whatever reason, the frost didn't kill, and you see these huge pink and yellow and orange balls dotting the trees like Christmas ornaments. We picked as many as we could handle (and a bonus also some Ginger Gold Apples-- in your share this week!) and then enjoyed a picnic in the shade.
There was also a fantastic Canning Meet Up on Saturday! Thanks to everyone who came out, and we'll keep you all posted on the next one. We have plenty more events coming up this month, so be sure to check out our Events Calendar online and sign up!
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Big Announcement here:
Winter Registration is Open!
I know, I know, the "W" word, but it's time to plan ahead and make sure you snag your spot for the Winter Share at Fresh Fork Market. Here are some quick FAQ:
When is the Winter Share?
The Season is 15 weeks long and runs from Nov. 4th, 2015 - May 7th, 2016.
Pick ups are every week for the first three weeks (Nov. 4th-21st), and then every other week to skip the holidays.
What's in the bag?
In the Winter time, as you can imagine, there's less stuff growing outside. But actually, there is a lot still around to enjoy-- storage and root crops and cold-hardy veggies (Brussels Sprouts, Broccoli, Kale, Cauliflower, Potatoes, Rutabagas, Onions, Potatoes, Sweet Potatoes, Carrots, Beets & Turnips) and Flash-Frozen berries and vegetables from Summer, and occasional fresh salad greens grown hydroponically, especially towards the beginning of Spring. Also, pantry staples like flours, oats and eggs are routinely featured.
At this time, we only offer one bag option-- an Omnivore. It's bigger than a Summer Small Share, and is more meat-centric (whole Pot Roasts, Steaks, Chickens and more.) Click here to scroll through last Winter's Bags.
Unfortunately at this time we're not able to offer a vegetarian winter share due to a lack of local produce available in the coldest part of the Winter here, but it's something we're actively trying to accomplish over the next few seasons as more hydroponic and alternative farms spring up.
How much does it cost?
It works out to be $45 per bag, which is only $22.50 per week (with delivery every other week. )
We have two payment options: Full Upfront is $675 Half & Half-- $357.50 due in October and mid January.
We also for the first time have a Full-Access Plan available! So for an additional $25 per share week, you get $30/week in extras-- great option for families who know they need to get extras each week. Click here to read more about Pricing.
Where are the stops?
We have fewer stops during the Winter Program, but each year as the subscribers grow we add a few more. This year we'll be headed to:
Wednesdays: American Greetings, Brecksville, Solon, Lakewood, Akron
Thursdays: Westlake, Beachwood, Strongsville
Fridays: Middleburg Heights, Cleveland Heights, Hudson
Saturdays: Tremont, Rocky River, Mentor & Copley/Fairlawn
Click here to read more about the Winter Farm Share and click here to to look at the maps and the times for each stop.
If I don't join can I still shop at the truck?
Yep- you need to be a current bag subscriber in order to place orders online or shop at the truck. We order food based on the number of subscribers we have, so if we sell to people who are not with us for the Share, we are running the risk of selling out for them. So if you absolutely cannot last for the Winter without your farm fresh eggs and Guernsey Milk, this is way to go-- and a delicious way at that!
How do I sign up?
Got to your account and add a new subscription to your cart. You can also just reply to this email or call Lyn at 800-861-8582. We'll also be passing out the information and the SIGN UP FOR WINTER Envelopes at the stops this week and next if you'd prefer to pay by check.
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New this week are quiches from Chef Kent at Wholesome Valley Farm. They are truly farm-fresh: made with eggs collected on the farm, the Guernsey milk and whipping cream, the leaf lard from the red wattle hogs on the farm (in the crust), golden white pastry flour from Stutzmans, Guernsey butter, either cow cheddar or goat gouda from Paint Valley Creamery, and onions and herbs grown on the farm. The Farm Quiches
Roasted Red Peppers, Caramelized Onion, and Goat Gouda
or
Caramelized Onion, Savory, and Cow Cheddar
Both are 9 inch tart shells full of tasty ingredients. Quiche is available daily, and will be sold for Special Orders and at the back of truck until they sell out.
$13 per 9 inch quiche. I have 100 of each available this week.
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The First Canning Club Meet-Up of 2015 was a huge success-- thanks everyone who came out this past Saturday! For the rest of the season, we'll be offering whatever we have can for you to put up:
This week, our bulk options for preserving are Peaches, Tomatoes, Green Beans, Pickles & Dill. 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
- Dill (mature, pickling dill) - 1 bunch - $2
- Peaches - half bushel (22#) - $30 (+$5 refundable crate deposit)
In case you missed the classes, here are a few good online tutorials to get you started:
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~ BURNING RIVER FEST ~
Friday & Saturday, August 28th & 29th
The Annual Burning River Festival, this year on Friday the 28th and Saturday the 29th from 6:00-11:00pm at the Historic Coast Guard Station on Whiskey Island, is one rad event.
Each year thousands of Clevelanders, bands, brews, and presentations from local and sustainable food organizations (Fresh Fork Included!) get together on Whiskey Island for a big old end of Summer party-- not to be missed.
Trevor will be presenting on Saturday night at 7:00pm, so be sure to grab a ticket, a plate of food and a delicious beer and sidle up to the tent. In past years, Trevor's presentations have been the wildest and best attended talks at the event, and this year's topic (TBA!) is certainly going to knock your socks off.
Pre-sale tickets are just $12/person (until 8.24)
Regular Admission is $15/person
All tickets include admission to
a Balance & Brews Yoga Class at 4:30 the day of.
All proceeds benefit the Burning River Foundation, "a local non-profit organization that provides resources for the sustainable future of our waterways, which has donated almost $400,000 to date."
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BURN, BABY, BURN-- I'M COMING TO THE FEST
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~ VEGETARIAN COOKING CLASS ~
Tuesday, August 25th
Want less meat in your life? There are only a few seats left for our Vegetarian Cooking Class next week at Toast! This event WILL sell out, so sign up today!
The menu looks delicious:
Beet Pickled Deviled Eggs
Cucumber Salad w/ Plums, Lettuce, Basil
Braised Fennel w/ Apple & Onion Soubise, Crispy Leeks
Zucchini Cake w/Corn Succotash
Peach Ice Cream
$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 12
BAG CONTENTS SUBJECT TO CHANGE
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Spaghetti Squash - 1
Watermelon - 1
Yukon Gold Potatoes - 3#
Onion - 1 ct
Heirloom Tomatoes - 1.5#
Cherry Tomatoes - 1 pint
Basil - 1 bunch
Ginger Gold Apples - 1 quarter peck
Peaches
Ground Beef - 1#
Spaghetti Squash - 1
Watermelon - 1
Yukon Gold Potatoes - 3#
Onion - 1 ct
Heirloom Tomatoes - 1.5#
Cherry Tomatoes - 1 pint
Basil - 1 bunch
Ginger Gold Apples - 1 quarter peck
Peaches
Ground Beef - 1#
Bulk Italian Sausage - 1#
Sugarcube Cantaloupe (personal size) - 2
Beets - 1 bunch
Purple Filet Beans - 1 #
Garlic - 1 bulb
Spaghetti Squash - 1
Watermelon - 1
Yukon Gold Potatoes - 3#
Onions - 1 ct
Heirloom Tomatoes - 1.5#
Cherry Tomatoes - 1 pint
Basil - 1 bunch
Ginger Gold Apples - 1 quarter peck
Peaches
Eggplant - 2
Canary Melon - 1 (like a honeydew)
Spaghetti Squash - 1
Watermelon - 1
Yukon Gold Potatoes - 3#
Onions - 1 ct
Heirloom Tomatoes - 1.5#
Cherry Tomatoes - 1 pint
Basil - 1 bunch
Ginger Gold Apples - 1 quarter peck
Peaches
Eggplant - 2
Canary Melon - 1 (like a honeydew)
Sugarcube Cantaloupe (personal size) - 2
Beets - 1 bunch
Purple Filet Beans - 1 #
Garlic - 1 bulb
(+ Extra Peaches & Tomatoes)
Vegan
Spaghetti Squash - 1
Watermelon - 1
Yukon Gold Potatoes - 3#
Onions - 1 ct
Heirloom Tomatoes - 1.5#
Cherry Tomatoes - 1 pint
Basil - 1 bunch
Ginger Gold Apples - 1 quarter peck
Peaches
Eggplant - 2
Canary Melon - 1 (like a honeydew)
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: Spaghetti Squash, Tomatoes, Cherry Tomatoes, Onion, Ground Beef, Garlic, Green Pepper, Beet Greens |
Stuffed Spaghetti Squash
Spaghetti Squash are one of the easiest (and most fun!) squashes to cook. Follow this guide to make your own stuffed Squash, a super versatile veggie.
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| | Bag Contents in Recipe: Tomatoes, Garlic, Onion, Basil |
Tomato Basil Soup
Rich & Creamy, Summery and Savory-- a perfect lunch. Swap out the cream with stock for a dairy-free version (for those who attended the Threshing Day, this was the soup we had!)
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Parker's Ratatouille
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Vegetarian Reuben
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| | Bag Contents in Recipe: Watermelon, Canary Melon, Cantaloupe, Sugarcube, Basil |
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| | Bag Contents in Recipe: Tomatoes, Garlic, Onion, Eggplant, Bell Peppers, Basil |
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| | Bag Contents in Recipe: Beets |
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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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