W i n t e r   S h a r e   2 0 1 5 - 1 6 :   W e e k  2
Hi there! 

Week 2 is here-- you've got the hang of it now, right?? 

Eating locally-grown foods is an amazing way to reconnect to your community, to your family table, and to get to know your own tastes. However, we know it can also be a challenge -- especially if you've never cooked a rutabaga before, let alone a 3 pounder. It is, too, a wonderful way to get back in touch with an art many of us have lost-- how to cook delicious food from scratch.

If you're running out of good ideas, we have lots of recipes on our website for you to try, and there are some great resources online too (we love 101Cookbooks for great vegetarian ideas, Food52 for recipes for a dinner party, & Cook's Illustrated for technique.) 

And if you want more bedside reading about the importance of eating locally and re-skilling yourself and your family in the art of cooking, here are some of our favorite books:



We had an AMAZING class last night-- thank you so much to the 100+ people who came out for our Thanksgiving Beer Diner 2015! That was the last class of the year, so keep your eyes peeled for new events coming after the New Year. 

Adam Lambert's Spatchcock Turkey-- smoked & roasted-- was a huge hit from last night! Check out our next Countdown to Thanksigiving on Thursday for a recipe. 


First things first: here are some important details about the Winter Share. 


Thanksgiving is an off week for the Winter Share, so if you want to order some extras please do so this week and next.

If you're already busy at work planning your menus and guest lists (see below) you're right on time-- please place any special orders for frozen goods this week and next! 

Click here to sign into your account and place a Special Order. 

FFM Thanksgiving Checklist


AT LEAST TWO WEEKS BEFORE (that's now!)

__ Finalize guest list, finalize menu. 
__ Start eating down your fridge and freezer- gotta make some room!
__ Pre-make anything that can be frozen-- pie crusts, soups, stock and casseroles.


THE WEEK BEFORE: 

__ Make your Oven Schedule for the day of (10-2: Turkey, 2-3: casseroles & biscuits...)
__ Make "prep lists" for each recipe. 
__ Make One Master Shopping List (buy all non-perishables as early as you can.) 
__ Make menus (or dish cards for buffet) and name cards.
__ Give the fridge a good cleaning and figure out where you're brining the turkey.
__ Make a list of who is helping you and what they're doing ("Tim is on drinks, Stacy is helping prep veggies, Mom & Dad are watching the kids while we cook.") 


SUNDAY: 

__ Clean House & bathrooms.
__ Do Laundry (including linens for table & napkins).
__ Take inventory of table settings, serving ware and utensils; clean or polish as needed.
__ Take inventory of kitchen tools: sharpen knives, locate baster and thermometer. 
__ Finalize your "centerpiece" ideas if you're making one.
__ Check in again with everyone who said they were bringing something. 


MONDAY: 

__ Go shopping for alcohol/drinks for guests (don't forget ice.)
__ Buy any extra serving ware you need, candles or decorations, and take home containers. 
__ Use your Master Shopping List to buy any extra perishables you need.
__ Make a playlist or pick some music. 


TUESDAY: 

__ Prep all vegetables and put in labeled bags or containers (i.e. place cauliflower florets in "SOUP" bag).
__ Make brine for turkey, and drop it in and chill it as soon as you get it. 


WEDNESDAY: 

__ Cook as much as you can. Most dishes can be prepared up until baking and refrigerated: pie crusts, stuffing ingredients (don't add stock yet), soups, sides, breads, casseroles.
__ Make pumpkin pie pur´┐Że from sugar pumpkin.
__ Finish the day by setting the table while you enjoy a nice glass of wine to relax after all that cooking. 


THURSDAY: 

__ Have a good cup of coffee and a morning walk.
__ Have someone else who is not helping in the kitchen to do a last round of tidying and checking in on the counters and bathrooms.
__ Dry off turkey, allow to come to room temp. 
__ Fire turkey, wrap tightly in aluminum foil to rest and make gravy.
__ Fire casseroles and sides. 


Enjoy your amazing meal!



Featured Product
 Special Order Meats


We are making room for Thanksgiving in our cupboards and freezers-- just like you are at home, right??-- and have listed a bunch of stuff for sale online! We have:

Salmon (cases & pieces)
Pork Tenderloin
Ground Sausages
Sausage Patties
Ground Beef

 & much much more listed online.

Just a reminder, now is a great time to start ordering your extras for Thanksgiving-- do you need sausage for stuffing? What about Pork Tenderloin for that awesome side dish you always bring?

Don't forget to plan for breakfast the morning after for any out of town guests!


Apples for Sale!

We have loads of Golden Delicious Apples for sale this week-- if you're planning on making some homemade gifts for the holidays this year, now is the time! 

Applesauce, Apple Butter, Apple Cake, or even your Thanksgiving Pies (freeze unbaked apple pies by wrapping tightly in foil or plastic wrap, and sealing tightly in a freezer safe bag.) 


THANKSGIVING ORDERING 


It's November, everyone! And at Fresh Fork Market, that means in less than a month we have the biggest Holiday of the year coming up-- Thanksgiving!

Why not celebrate all we have to be thankful for this year with an all-local feast? Click here, pay your $25 deposit, and your order is in! We'll send you a payment confirmation soon to take care of the rest of the bill.

Click here to learn more about our offerings this year, and forward to your friends!

What's in the Bag 
Winter Share 2015-16: Bag Contents Week 2

BAG CONTENTS MIGHT SHIFT

Omnivore 

Pork Chops - 1 pkg (2 Chops) 
Apple Cider
Flat Rock Cheese
Turnips w tops
Yukon gold potatoes - 3#
Beets with tops
Carrots - 1#
Parsley root - 1 bunch
Acorn Squash - 1
Butternut squash - 1
Collards - 1 bunch
Broccoli - 1 head








Vegetarian Pilot    

Vegetarian Lasagna*
Apple Cider
Flat Rock Cheese
Turnips w tops
Yukon gold potatoes - 3#
Beets with tops
Carrots - 1#
Parsley root - 1 bunch
Acorn Squash - 1
Butternut squash - 1
Collards - 1 bunch
Broccoli - 1 head


*Eggplant & Summer Squash lasagna with two types of cheese (Feta & Ricotta), Kale & Spaghetti Squash



What's Cooking? 
Recipes featuring this week's bag contents
Bag contents in recipe: Pork Chops, Apple Cider
Pork Chops with Apples

This is sort of like a broken-down version of Pork Chops with Applesauce -- and extremely quick dinner that pairs the savory pork with the sweet onions and apples. Serve alongside some braised greens and a root or potato mash for a perfect Fall dinner. 

Click Here for Recipe
Bag Contents in Recipe: Potatoes, Broccoli, Flat Rock Cheese
Shredded Potato & Sausage Pie 

This frittata-style brunch or dinner dish is easy peasy and is a great choice for last minute guests.

 Click Here for Recipe
Bag Contents in Recipe: Turnips, Potatoes, & last week's Rutabaga
Turnip Cakes

Bag Contents in Recipe: Butternut or Acorn Squash
Winter Squash Wheat Bread
Bag Contents in Recipe: Acorn Squash, Butternut Squash, Parsley Root

Root Vegetable Hash 
Bag Contents in Recipe: Beets, Carrots

Beet Hummus
Links to More Recipes







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