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S U M M E R S H A R E 2 0 1 5 : W E E K 21
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Hi there
It's Week 21 at Fresh Fork Market, and we weathered the first frost of the season.
Just two weeks left of the Summer Share everyone-- and what an awesome one it has been. So far, we have put more than $2 million dollars back into the hands of local farmers this year. This is $2 million dollars that we, as a community, have reinvested in our neighborhoods and in the people who are working hard every day to feed us.
The frosts from this past weekend-- after cloudless night on Saturday-- brought the temperature down to 28 degrees in Holmes County. Now in your bags you'll see cold-hardy veggies and root/storage crops-- this week we're featuring broccoli, cauliflower, collard greens as well as some squash, apples and onions. We also will have some sausage, a perfect companion for a simple Fall stew.
Some of you who are new to the program might also not recognize one of the items in this week's bag: Celeriac, otherwise known as Celery Root. Celeriac can be used just like celery in many dishes, especially as the base for braises and soups. Check out our German Split Pea Soup recipe below for more details on preparation.
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| | The bottom of a particularly gnarly celery root bulb |
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Picked up Salmon: 
Did you order Salmon but didn't pick it up last week? If you haven't made other arrangements, it's gotta be picked up this week or it'll go back on the market for purchase.
Please email Lyn if you haven't already to make sure we put it on the truck for you.
When you do pick up your Salmon, you must inform your greeter that you are picking it up-- it is not with the rest of your special orders and is listed on a separate sheet at each Greeter table.
Paid off Summer Share Balance:
We're in the last two 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.
Brought back all bags:
Bags are expensive to replace! Please bring back all those bags you may or may not be stockpiling in your trunk.
Your last bag of the Season (next week's bag) can be dropped off at a Winter Share stop or just bring it to us next Summer if you're not joining us for Winter.
Bringing cash to make any extra purchases:
Because it's the end of the season and accounts need to be paid in full, please bring cash to the stops to make any extra purchases this week and next.
Also, remember to use up your credit if you have any left in your account because that value does not transfer to the next season! Please email Lyn if you have any questions or concerns.
Signed up for the Winter Share:
It's time to sign up for Winter! Click here, answer four quick questions, and you're good to go.
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It's officially the end of Summer, everyone.
Last week we saw our first frost across Northeast Ohio. On Friday morning, I encountered a light frost around Polk, OH- it was in the upper 30s, however, and that kind of frost won't kill.
But on Saturday and Sunday mornings it was a different story. Overnight there was no cloud cover for insulation (notice the clear blue skies in Ashland behind the windmill to the left.) The temps that morning were hovering just around 28 degrees.
The next morning was even colder-- even the water in the Turkey Feeders had frozen! I was already in southeastern Holmes County at daybreak on Sunday, and my truck's temperature gauge read 25 degrees! Ouch- now that's a hard frost.
What does that mean, exactly? End of the produce season, and a darn good one if you ask me. We are proud to announce that we have been able to put over $2 million back in the pockets of local farmers since the beginning of the year. It has been a bountiful year for our farmers' harvests: we had an abundant harvest of strawberries, peaches, and apples; and on the veggie side, the potatoes, winter squash, and cabbage appear to be quite successful this fall, too.
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| | Budget/Bag Summer Share 2015 |
I thought you may be interested in more of the "inner workings" of Fresh Fork Market, so above you'll see a graph of our budget/bag this year. Each week we attempt to put together a bag of groceries worth approximately $25 or $40 (small or large bag), but not bags are not all created equal based on the quantity and variety of harvest at a given time. You'll probably notice right away that the graph clearly reflects the Ohio growing season: when there was more growing, we spent more on the bags. Regardless, we try to bundle and balance each week's bag with meats, pastas, and other items to give you a few great meals per week.
Our farm buying club is a collaboration with our farmers. This means as the produce is available, we must take it. Some weeks the crops don't cooperate with us and we have to make substitutes or exclude items; on other weeks, we end up with extra, such as the bonus broccoli two weeks ago. The mid-Summer harvests did put us over budget this year- at one point, we were $48 over budget on the small bag! Now, conveniently as less is growing outside, we are making up some lost ground and will have some smaller bags. It's all a flux- part of the fun and the difficulty of this method of food distribution and eating in tune with nature.
With only one more week of our Summer Season, I wanted to personally thank you for your support in 2015. We are learning more each year in operation and growing with our subscribers and our farmers. Your choice to eat local and your participation this Summer means a lot to me, my staff, and our farmers. We hope you've enjoyed your season and will join us for the Winter Season, Thanksgiving, and next year!
Thank you again for your support. Sincerely,
Trevor Clatterbuck, founder
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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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Bulk for Preserving: APPLES GALORE!
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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~ Healthy Women Succeed Speaker Event ~
Friday, October 30th 9:00am- 2:45pm
Next week, Trevor is speaking at the Northeast Ohio's Women's Wellness event "Healthy Women Succeed: "
"Join us for a morning of health and wellness featuring information for women just like you! Learn to manage multiple priorities, tame stress, and live the best life possible! - Parkside Church / 7100 Pettibone Road / Chagrin Falls / Ohio -
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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 21
BAG CONTENTS SUBJECT TO CHANGE
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Broccoli - 1 head
Acorn Squash - 1
Apple Cider - 1 half gall.
Collard Greens - 1 bunch
Celeriac - 1 bulb with tops (can be used like celery)
Apples - quarter peck
Green Onion Brats - 1 pack
Broccoli - 1 head
Acorn Squash - 1
Apple Cider - 1 half gall.
Collard Greens - 1 bunch
Celeriac - 1 bulb with tops (can be used like celery)
Apples - quarter peck
Green Onion Brats - 1 pack
Cauliflower - 1 head
Carrots - 1 bunch
Eggplant - 2 ct
Onion - 1
Chorizo - 1 lb
Broccoli - 1 head
Acorn Squash - 1
Apple Cider - 1 half gall.
Collard Greens - 1 bunch
Celeriac - 1 bulb with tops (can be used like celery)
Apples - quarter peck
Turnips
Cauliflower - 1 head
Carrots - 1 bunch
Broccoli - 1 head
Acorn Squash - 1
Apple Cider - 1 half gall.
Collard Greens - 1 bunch
Celeriac - 1 bulb with tops (can be used like celery)
Apples - quarter peck
Turnips
Cauliflower - 1 head
Carrots - 2 bunches
Eggplant - 2 ct
Onion - 1
Sweet Potatoes - 3 lb
Vegan
Broccoli - 1 head
Acorn Squash - 1
Apple Cider - 1 half gall.
Collard Greens - 1 bunch
Celeriac - 1 bulb with tops (can be used like celery)
Apples - quarter peck
Turnips
Cauliflower - 1 head
Carrots - 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, Sweet Potatoes, Carrots, Turnips, Collard Greens, Celeriac, Onion, Green Onion Brats |
Stone Soup
This soup, named after an old fable, is the perfect Fall whatever-you've-got recipe: add a bunch of root vegetables, some greens and some stock and you have a delicious soup (that makes great leftovers) to enjoy the whole week.
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| | Bag Contents in Recipe: Cauliflower, Chorizo, Broccoli, |
Cauliflower Crust Pizza
Cauliflower-Crust Pizza is a surprisingly easy and delicious veggie-based dinner! Add whatever toppings you'd like-- sliced or browned sausage, cooked chunks of squash, or steamed Brussels Sprouts make it a very Fall dinner.
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German Split Pea Soup
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Collard Green Wraps with Cauli-Alfredo
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| | Bag Contents in Recipe: Carrots, Onions, Celeriac |
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| | Bag Contents in Recipe: Eggplant |
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| | Bag Contents in Recipe: Cauliflower, Carrots, Collard Greens |
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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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