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S U M M E R S H A R E 2 0 1 5 : W E E K 13
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Hi there
Pizza Week for #13!
We are trying out a brand new pizza recipe this week-- Chef Adam Lambert's creation-- and it's worked out really well in our test kitchen so far. A little too good, actually-- they're so delicious we worked our way through a bunch of pies. There are a bunch of delicious toppings in your bags, too. If you come up with any really creative pizzas, share with your fellow Forkers on our Facebook page.
We also are making the transition from Summer stone fruits to Fall fruits-- this is likely the last week for peaches, so depending on availability you'll have either peaches or late Summer apples in your bags. Fingers crossed for an even heartier peach yield next Summer, but for now, so long!
We have a sold out Vegetarian Cooking Class tonight-- thanks to everyone who signed up! More fun events to come this Fall-- keep an eye on our Events Calendar as we update it with the upcoming classes for the rest of the year.
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Here are a few important announcements and reminders about the program:
Bigger Bags mean longer lines, but it'll all even out soon.
You might have noticed that your wait time has been a little longer than usual these past few weeks-- we wanted to apologize and let you know why. Some bags are much more time consuming to pack than others, especially when the bags are this bountiful. We have lots of cherry tomatoes and fruits to pack carefully inside paper bags, and the rest of the produce is abundant and heavy. Part of the joy (and the trial) of being a part of a Farm Buying Club or CSA is that you have to listen to the veggies, and when they're ready to harvest, we have to take them up on it.
Also a heads up that not all bags are created equal-- we balance the budget over the whole season, knowing that this time of year the bags are big and full. Coming soon, you might see some smaller bags as we try to balance it all out.
Just reply to this email if you want to switch your pick up location. Especially if you want to come to Rocky River.
Normally, if you want to pick up your bag occasionally at another stop and you don't have a special order-- no problem, you don't even have to let us know. But if you find that another stop is more convenient, and you'd like to switch your primary pick up location, no problem! All you have to do is
just reply to this email or give Lyn a call at 800-861-8582 to switch your stop. Even if you never place special orders, this would really help us pack the trucks as best we can!
Each truck is packed based on the number of people who are supposed to come to that stop. We do always overpack the trucks, but especially for our smaller stops that have smaller trucks and less room for stacking melons and corn, we run the risk of running out.
Now that school is back in session, schedules might be changing as well. Please click here to check out all of our Summer Pick Up Locations and see if there isn't a more convenient stop for you for the next few months.
Time to Sign Up for Winter!
Help us plan for the best Winter Season ever at Fresh Fork Market. If you want to get your Guernsey Milk and locally raised produce and meats all Winter long (Nov. 4th, 2015 - May 7th, 2016) then click here to get going, reply to this email to ask to add the subscription to your account, or just call Lyn at 800-861-8582 to sign up.
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| | Click here to see last year's Winter Bags |
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| | Click here to see Winter Pick Up locations |
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The Farm Quiches made quite the splash last week! We have some more available this week, so grab em before they're gone. Roasted Red Peppers, Caramelized Onion, and Goat Gouda, or Caramelized Onion, Savory, and Cow Cheddar.
$13 per 9 inch quiche. I have 50 of each available this week.
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This week, our bulk options for preserving are Peaches, Tomatoes, & Apples. We will just keep selling these bulk packs at these prices until their seasons end. Want to save your peaches and apples? Either peel and pit (or de-seed) and toss them all in a slow-cooker to make fruit butter or sauce, or blanch and peel the peaches and freeze in ziplock bags. Sign into your account and get started! - San Marzano Roma Tomatoes- half bushel (20#) - $18
- Peaches - half bushel (22#) - $35 ($5 refundable crate deposit)
- Apples- bushel (45-50#) - $40 ($5 refundable crate deposit)
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~ BURNING RIVER FEST ~
Friday & Saturday, August 28th & 29th
Burning River Festival is this weekend! Friday & Saturday from 6:00-11:00pm at the Historic Coast Guard Station on Whiskey Island, is one rad event.
Trevor will be presenting on Saturday night at 7:00pm, so come out and join us for one of the last great Summer parties in the CLE.
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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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 13
BAG CONTENTS SUBJECT TO CHANGE
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Pizza Crust x 2
Roma Tomatoes - 3#
Green Beans - 1#
Kale - 1 bunch
Radishes - 1 bunch
Hot Hungarian Peppers - handful
Garlic - 1 bulb
Apples or Peaches
Eggplant - 1 to 2
Italian Sausage - 1#
Pizza Crust x 2
Roma Tomatoes - 3#
Green Beans - 1#
Kale - 1 bunch
Radishes - 1 bunch
Hot Hungarian Peppers - handful
Garlic - 1 bulb
Apples or Peaches
Eggplant - 1 to 2
Italian Sausage - 1#
Canary melon - 1
Cherry Tomatoes - 1 pint
Yellow Doll Melon - 1 (small yellow flesh watermelon)
Mozz Cheese - 8 oz
Onions - 1 large
Pizza Crust x 2
Roma Tomatoes - 3#
Green Beans - 1#
Kale - 1 bunch
Radishes - 1 bunch
Hot Hungarian Peppers - handful
Garlic - 1 bulb
Apples or Peaches
Eggplant - 1 to 2
Green Peppers- 2 ct Canary Melon - 1
Cherry Tomatoes- 1 pint
Yellow Doll Melon- 1 (small yellow flesh watermelon)
Pizza Crust x 2
Roma Tomatoes - 3#
Green Beans - 1#
Kale - 1 bunch
Radishes - 1 bunch
Hot Hungarian Peppers - handful
Garlic - 1 bulb
Apples or Peaches
Eggplant - 1 to 2
Green Peppers- 2 ct Canary Melon - 1
Cherry Tomatoes- 1 pint
Yellow Doll Melon- 1 (small yellow flesh watermelon)
Mozz Cheese - 8 oz
Onions - 1 large
Extra Fruits/Veggies - TBD based on what comes in!
Vegan
Pizza Crust x 2
Roma Tomatoes - 3#
Green Beans - 1#
Kale - 1 bunch
Radishes - 1 bunch
Hot Hungarian Peppers - handful
Garlic - 1 bulb
Apples or Peaches
Eggplant - 1 to 2
Green Peppers- 2 ct Canary Melon - 1
Cherry Tomatoes- 1 pint
Yellow Doll Melon- 1 (small yellow flesh watermelon)
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: Eggplant, Tomatoes, Cherry Tomatoes, Onion, Garlic, Mozzarella |
Marianella's Eggplant Parmigiana
A traditional Italian version of this dish-- homemade tomato sauce, basil, eggplant, cheese and delicious.
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| | Bag Contents in Recipe: Pizza Dough, Tomatoes, Green Peppers, Italian Sausage, Onion, Eggplant, Garlic, Hot Hungarian Peppers |
Pizza Guide
How to make great pizza at home and toppings ideas! Great end of Summer dinner party.
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Summer
Panzanella
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Sausage
Calzones
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| | Bag Contents in Recipe: Radishes, Garlic |
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| | Bag Contents in Recipe: Cherry Tomatoes, Garlic, Eggplant, Kale, Mozzarella |
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| | Bag Contents in Recipe: Kale, Italian Sausage, Pizza Dough, Garlic, Onions, Tomatoes, Green Peppers, Mozarella |
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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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