W i n t e r   S h a r e   2 0 1 5 - 1 6 :   W e e k  9
Hi there! 

It's a wintery Week 9 at Fresh Fork Market.

The temperatures this week are scheduled to drop and drop-- getting into the single digits at times. Because it's getting so cold, our Greeters have made a request: if possible, when purchasing extras at the back of the truck this week (and any week it's going to be really cold), please plan on bringing cash or a check as opposed to putting items on account. Every time the Greeters have to put something on your account using the handhelds, they need to take off their gloves, and we'd like them to keep their fingers as warm as possible! Placing a special order is also a great idea for low temp weeks. 

We have a big, fun bag for you this week: the Pizza Bag! Each bag has two frozen pizza dough balls as well as a new product: Fresh Mozzarella Cheese. Each 8 oz ball is made from our Guernsey Milk, and we had a consultant in from NYC to teach our cheese makers at Paint Valley Creamery (the dairy arm of Wholesome Valley Farm) how to make excellent mozzarella. We are really excited about this new product-- let us know what you think! And for those of you who have never made pizza at home before, we have a Pizza Guide online. In case you want some inventive pizza topping ideas, we also have a whole Pinterest Board dedicated to Pizzas and Flatbread recipes.

The omnivore bags will also have a second protein choice in their bag: either a rack of ribs (we will have baby back and spareribs in limited quantities on each truck), or you can choose a Venison Pack: 1 lb of ground Venison and 1 lb of Venison Stew Meat. Venison is a delicious, lean meat available in abundance in Ohio, so if you've never had it before you should definitely give it a go! And if you're going with the ribs: baby back ribs are the top section of ribs nearest to the loin and are generally smaller and more tender, and spareribs are the longer lower portion, and are meatier and a little tougher. Here is an article from the Kitchn articulating the difference. 

If you're in our Veggie Pilot Program, you'll get a trio of goodies to replace the meats: Broccoli Cheddar Soup, Curried Cauliflower Soup and a bag of Spelt Berries. Spelt Berries are packed with protein and have a nutty flavor--they're a great substitute for rice, farro or other or pastas. They do contain gluten. Store them in your refrigerator: like all of our grains and flours, these are not treated with chemicals for long-term pantry/shelf storage, but they will stay fresh and delicious in your fridge or freezer for a long time. Before cooking, soak them overnight (like beans) to speed up the cooking process. 

Wholesome Valley Farm in the snow
Wholesome Valley Farm in snowy Holmes County. 

First things first: here are some important details about your share: 

A little more than 1 month left to sign up for the Early Bird Rates for Summer. 

If you'd like to join us for Summer 2016, and we really hope you do, you have a little over 1 month to sign up and get the Early Bird Rates! Once your account is paid in full, just sign into your account and add the new subscription to your account. As a reminder, you'll also need to make your first payment by March 15th to qualify for the lower rates (either your full upfront cost or the first month's payment if you'll be on the payment plan.) 

Please share with anyone who you think would be interested in our program! Especially when it's this snowy outside, it's great to spread the dream of strawberries, tomatoes and fresh green salads with your family and neighbors. 

Featured Products
Grilled Tomato Salsa 
We have a delicious new salsa Grilled Tomato Salsa for sale, that those of us in the office cannot stop eating. So actually, if you don't buy any, that's okay-- we'll eat all of it. 

A mixture of Roma and Heirloom tomatoes are grilled to bring out the smokiness and sweetness, and then mixed together with a combination of peppers, cilantro, other herbs and lime juice. It's absolutely delicious, and just $7 for a pint. 


A little over 1 month left to sign up for the Summer Share and get the Early Bird Rates! 

What's in the Bag 
Winter Share 2015-16: Bag Contents Week 9



Pizza Dough Balls - 2
Tomato Sauce - 1 pint
Italian Sausage - 1 lb
Fresh Mozzarella (new!) - 8 oz
Grape Cider - 1 quart
Sweet Potatoes - 3 #
Blueberries - 1 pint frozen
Frozen Sweet Corn - 1 pint
Ribs Choice (baby back or spareribs) -  1 slab OR Venison Pack (1# ground & 1# stew meat)

Vegetarian Pilot    

Pizza Dough Balls - 2
Tomato Sauce - 1 pint
Spelt Berries
Fresh Mozzarella (new!) - 8 oz
Grape Cider - 1 quart
Sweet Potatoes - 3 #
Blueberries - 1 pint frozen
Frozen Sweet Corn - 1 pint
Curried Cauliflower Soup* - 1 quart
Broccoli Soup** - 1 quart

*Contains: Cauliflower, onions, shallots, garlic, celery, parsnip, cilantro, curry, coconut milk, fresh lime juice, coriander, pink salt, vegetable stock, heavy cream. 
**Contains: Broccoli, apples, garlic, vegetable stock, nutmeg, celery, onions, cream, pink salt, white pepper, cheddar cheese. 

What's Cooking? 
Recipes featuring this week's bag contents
Bag contents in recipe: Pizza Dough Balls, Tomato Sauce, Italian Sausage, Mozzarella Cheese and lots of other stuff
The Pizza Guide 

Here is our guide for all things Homemade Pizza-- questions answered about the dough, how to top, and how to bake a delicious pizza in your own oven. 

Bag Contents in Recipe: Sweet Potatoes, Kale, Frozen Sweet Corn, Spelt Berries
Sweet Potato & Corn Yellow Curry

This vegan recipe uses thai flavors to pull together local ingredients-- sweet potatoes, sweet corn and kale. Instead of rice, try using spelt berries!

 Click Here for Recipe
Bag Contents in Recipe: Baby Back Ribs or Spareribs
Oven-Roasted Ribs

Bag Contents in Recipe: Spelt Berries, Ground Venison, Italian Sausage
Carrot, Date & Spelt Berry Salad
Bag Contents in Recipe: Apples, Kale

Caramel Apple & Kale Salad 
Bag Contents in Recipe: Frozen Sweet Corn, Frozen Blueberries

Blueberry & Sweet Corn Oatmeal Bake
Links to More Recipes


We'll pro-rate your subscription for the remainder of the season. 


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