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S U M M E R S H A R E 2 0 1 5 : W E E K 18
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Hi there
Welcome to Week 18 & October!
October is here, and it's the last month of the Summer Share. It has been an awesome season-- we cannot do this without you. It's amazing to think of how many Clevelanders are eating food grown so close to where they live, sharing recipes with their friends and neighbors to eat more whole foods, and coming out to classes to learn more about the art and skills of cooking. We're all making a community that cares about their food and where it comes from, so thanks for being a part.
Okay, on to the fun stuff. We have a great bag for you this week, and if you haven't tried our breakfast patties before, they're absolutely addictive and they're in your shares. We make them with sausage and bacon, which was actually the solution to a "waste not, want not" problem we ran across: when the butcher cuts up the hogs, we had a lot of leftover bacon "ends" after we sliced nice, long, straight pieces of bacon. So we decided to grind the smoked & cured bacon ends with ground pork to make a very tasty breakfast patty. Best way to make them is to bake them about 20 minutes in a 350 degree oven on a cookie sheet with either a sear first in a hot skillet or griddle or after baking. I've had luck doing it either way.
This weekend's events-- the Customer Appreciation BBQ and the Braising Class-- were both a ton of fun. Thank you everyone who came out to join us! Just a reminder, we will be collecting your typed recipes from the cookout. Please email your recipe and any photos of your dish here (or just reply to this email) and in a few weeks we'll send out the link on our site.
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| | Thanks for coming out to the BBQ! |
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Now that we're winding down, here are a couple of things to know:
We'll take back Fresh Fork Market Egg Cartons and Glass Jars.
Once you've finished that jar of grape cider or that carton of Fresh Fork Market eggs, you can bring them back to the stop and we will clean and reuse them! However this only applies to items purchased from Fresh Fork-- we cannot reuse any glass jars or egg cartons from another producer,so those can just go into your recycling. Thanks for being green!
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We only have a few cases of salmon left for sale, so this is your last shot till next October! They're coming out on the routes the week of October 7th (hint hint-- next week!)
Once all the orders are in, we'll send you a confirmation email with details on pick up.
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This week, our bulk options for preserving are Tomatoes, & Apples. We will just keep selling these bulk packs at these prices until their seasons end.
- San Marzano Roma Tomatoes- half bushel (20#) - $18
- Apples- bushel (45-50#) - $40 ($5 refundable crate deposit)
- Apples - half bushel (20-25#) - $25 ($5 refundable crate deposit)
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~ CABBAGE MANIA ~
Monday, October 12th 6-8:30pm
Cabbage is an amazingly versatile and healthy vegetable, and is an essential ingredient in many regional and Old World dishes. It packs a serious wallop in your bags-- some of them coming in a a couple pounds a piece-- and if you don't know how to prepare it, you might find yourself using it as a doorstop or a paperweight.
Join Parker and the Fresh Fork Staff as we go over basic preparation techniques, traditional recipes, and some new ideas for making the most of all the varieties of cabbage that grow in abundance in Ohio, and appear in your shares as the weather gets colder.
$30 per participant covers instruction, recipe/technique packet, and a ton of amazing food served in multi-course tastings.
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Who gets the drumstick??
We created a whole Thanksgiving Guide for you to check out our different Thanksgiving offerings for this Holiday, including full-feast packages, heritage and standard pasture-raised turkeys, and all the delicious pies you could ask for to top off your all-local celebration.
Click here to learn more, and if you have any questions about your order just reply to this email or call Lyn at 800-861-8582.
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~ WINTER SHARE 2015/16 ~
Wednesday, Nov 4th 2015 - Sunday, May 7th 2016
Registration for Winter Share is open!
Sign up early to reserve your spot, and to help us plan with our farmers and suppliers.
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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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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 18
BAG CONTENTS SUBJECT TO CHANGE
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Acorn Squash - x 1
Kale - 1 bunch
Green Beans - 1#
Eggplant - 1 to 2, depending on size
Pinto Beans - 1#
Apples - 1 quarter peck
Lettuce - 1 head, romaine or green leaf
Breakfast Patties
Acorn Squash - x 1
Kale - 1 bunch
Green Beans - 1#
Eggplant - 1 to 2, depending on size
Pinto Beans - 1#
Apples - 1 quarter peck
Lettuce - 1 head, romaine or green leaf
Breakfast Patties
Broccoli - 1 head Onion - 1 ct Zucchini x 2 Apple Cider - half gall. Ham Hock
Acorn Squash - x 1
Kale - 1 bunch
Green Beans - 1#
Eggplant - 1 to 2, depending on size
Pinto Beans - 1#
Apples - 1 quarter peck
Lettuce - 1 head, romaine or green leaf
Spaghetti Squash
Broccoli - 1 head
Acorn Squash - x 1
Kale - 1 bunch
Green Beans - 1#
Eggplant - 1 to 2, depending on size
Pinto Beans - 1#
Apples - 1 quarter peck
Lettuce - 1 head, romaine or green leaf
Spaghetti Squash
Broccoli - 2 heads
Onion - 1 ct
Zucchini x 2
Apple Cider - half gall.
Hull's Trace Cheese
Vegan
Acorn Squash - x 1
Kale - 1 bunch
Green Beans - 1#
Eggplant - 1 to 2 depending on size
Pinto Beans - 1#
Apples - 1 quarter peck
Lettuce - 1 head, romaine or green leaf
Spaghetti Squash
Broccoli - 1 head
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: Acorn Squash, Kale, Breakfast Patties, Onion, Hull's Trace Cheese |
Autumn Strata
The ultimate make ahead brunch dish filled with fall flavors. Top with a splash of Maple Syrup for a real treat!
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| | Bag Contents in Recipe: Broccoli, Apples, Onion, Hull's Trace Cheese |
Broccoli Cheese Soup
This is a light version of a classic recipe--healthy, & bright green soup for lunch! The apples balance out the broccoli, and the cheese can be used for vegetarian prep or swapped for soaked cashews for vegan prep.
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Ham Hocked Beans
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Winter Squash Pasta Sauce
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Kale & Walnut Pesto
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| | Bag Contents in Recipe: Ham Hock, Onion, Pinto Beans |
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| | Bag Contents in Recipe: Acorn Squash, Onion |
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| | Bag Contents in Recipe: Kale, Zucchini, Hull's Trace Cheese |
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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 2015 Almanac-- hot off the press and full of stories about our farmers, our food, and our program.
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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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