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S U M M E R S H A R E 2 0 1 5 : W E E K 20
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Hi there
It's Week 20, and we're going to take advantage of as much produce as we can before the frost.
Three weeks left till the end of the share, and we have had some absolutely perfect late Summer weather. Highs in the 60s and 70s, lows at night staying in the 40s. But we all know that's going to shift, and likely soon-- this weekend it looks like we may experience a frost in most of our farm communities, many about a hour South of Lake Erie (which generally provides temperature moderation). With a killing frost right around the corner, we decided to take advantage of all the produce we can, so we're packing the bags full of vegetables. So in everyone's bags you'll see a huge variety of color-- green, white, red, orange, purple, etc.
This is also our first week of Concord Grape Season. These grapes do have seeds, so be careful especially when feeding your littlest family members. A hint: don't bite into it like you would a seedless grape. Pop the grape into your mouth and use your tongue to squeeze the grape up against your front teeth. Push the seeds between your top and bottom teeth. Spit the seeds out and repeat. They are delicious eaten as is, or can be made into a easy stovetop jam or even a pie.
In the Large Vegetarian bags, we have a new product that we've developed with the folks at Wholesome Valley-- a roasted Heirloom Tomato Sauce with a goat's milk parmesan. The large Omnivores, however, are going to get a meat choice this week-- either a rack of spare ribs or a package of Italian Sausage links.
The Farm Tour was a blast-- thanks to all of you who came out! We milked cows, jumped on a wagon ride, fed the pigs (and got fed ourselves-- thanks Chef Kent at Wholesome Valley for an amazing lunch spread!), learned about goat farming, collected apples and watched cider pressing. If you weren't on it this year, make sure to mark your calendars for next year's event-- one not to be missed!
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| | A cow hiding behind the fence at Edward Keim's Dairy Farm |
We have one more class coming up this year-- The Thanksgiving Beer Dinner 2015. More details and the link to RSVP coming soon, but mark your calendars for Monday, November 9th from 6-8:30 pm at Market Garden Brewery.
We just had our meeting to discuss the (enormous!) menu and it's going to be delicious. Come ready to learn about brining, kitchen/oven-scheduling, side dishes, leftovers and more!
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There are only a few weeks left, so we've got some notes to share:
Salmon Pick Up this week!
You should have received a confirmation email on Monday with your order and pick up details, so please email Lyn if you didn't. Print out that confirmation email and bring it with you to pick up-- and please tell your Greeter that you are picking up Salmon so they know to grab it for you!
Final Payments for the Summer Season are due.
We're in the last few weeks of the Summer season, and that means it's time to check into your account and settle up any balance that's owed. You can't sign up for Winter until your balance is fully paid, so make sure you do that soon! If you have any questions, please reply to this email or give Lyn a call at 800-861-8582.
Winter Stops are Different than Summer.
Many of you are signing up for Winter and securing your spots-- thank you so much! The earlier you sign up, the more helpfu it is to us and to our farmers as we plan for the Share.
Just a heads up-- the Winter Stops are slightly different than the Summer Stops. Once you're signed up, you'll be receiving a "Welcome to Winter, Fresh Forker!" the week before the share starts (the last week of October.)
In the meantime, here is the full list of Winter Stops:
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
.
Still need to sign up for Winter?
Just click here and answer four short questions, and you're good to go!
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This is a vegetarian bag week, and there are loads of delicious veggie and vegan preparations and recipes included down below. But if you are craving something in addition, this is a great week to get a whole chicken!
Our pasture-raised chickens clock in between 5-6 lbs, and will probably be the best tasting birds you've ever had. They're available for $15 a piece, and are delivered frozen so they can be saved or thawed right away.
Here are some of our favorite chicken recipes:
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This week, we have some bushels and half bushels of Apples. Just sign into your account and get started on your sauces and apple butters.
- Apples- bushel (45-50#) - $40 ($5 refundable crate deposit)
- Apples - half bushel (20-25#) - $25 ($5 refundable crate deposit)
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~ Pura Vida All-Local Dinner ~
Friday, October 23rd 6:30pm
We are getting together with Pura Vida by Brandt to cook an all-local, four-course dinner.
- First course served at 6:30 -
- Reservations required, please RSVP by October 20th -
- $45 per person (plus tax and service) - - To RSVP, please call (216) 987-0100 or email here - - Event hosted at the Tri C's Hospitality Management Center - - 180 Euclid Ave/ Cleveland / 44114 -
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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 20
BAG CONTENTS SUBJECT TO CHANGE
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Carrots - 1 bunch
Cauliflower - 1 head
Potatoes - 2#
Green Peppers - 2
Concord Grapes - 1 qt
Cherry Tomatoes - 1 pint
Green Beans - 1 lb
Romaine Lettuce - 1 head
Tuscan Kale - 1 bunch
Carrots - 1 bunch
Cauliflower - 1 head
Potatoes - 2#
Green Peppers - 2
Concord Grapes - 1 qt
Cherry Tomatoes - 1 pint
Green Beans - 1 lb
Romaine Lettuce - 1 head
Tuscan Kale - 1 bunch
Broccoli
Acorn Squash
Turnips
Choice: Spare Ribs or Italian Sausage
Carrots - 1 bunch
Cauliflower - 1 head
Potatoes - 2#
Green Peppers - 2
Concord Grapes - 1 qt
Cherry Tomatoes - 1 pint
Green Beans - 1 lb
Romaine Lettuce - 1 head
Tuscan Kale - 1 bunch
Carrots - 1 bunch
Cauliflower - 1 head
Potatoes - 2#
Green Peppers - 2
Concord Grapes - 1 qt
Cherry Tomatoes - 1 pint
Green Beans - 1 lb
Romaine Lettuce - 1 head
Tuscan Kale - 1 bunch
Broccoli
Acorn Squash
Turnips
Heirloom Tomato Sauce - 1 qt
Vegan
Carrots - 1 bunch
Cauliflower - 1 head
Potatoes - 2#
Green Peppers - 2
Concord Grapes - 1 qt
Cherry Tomatoes - 1 pint
Green Beans - 1 lb
Romaine Lettuce - 1 head
Tuscan Kale - 1 bunch
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: Cauliflower, Potatoes |
Spicy Cauliflower & Potatoes
Play with your spice blend here in this hearty side dish. Serve alongside some soup or roasted chicken for a full dinner.
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| | Bag Contents in Recipe: Cauliflower, Squash, Carrots, Tomato Sauce |
Fall Tagine with Cauliflower Rice
This sweet and savory dish is loaded with flavor, is vegan to boot!
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Shepherd's Pie
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Turnip Mashed Potatoes
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| | Bag Contents in Recipe: Potatoes, Carrots, Green Beans, Turnips, Sausage |
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| | Bag Contents in Recipe: Romaine Lettuce, Kale, Broccoli Leaves |
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| | Bag Contents in Recipe: Potatoes, Turnips |
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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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