W i n t e r S h a r e 2 0 1 5 - 1 6 : W e e k 14

It's Week 14 of the Winter Season, and it sure doesn't feel like winter anymore.

The days are getting longer and sunnier and the ground is beginning to warm up. Our farmers are getting ready for the first real crops of spring-- lettuces, asparagus, onions and soon enough, strawberries. We've had a pretty mild winter by Ohio standards this past year, and we're excited to see what the summer will bring!

This week's bag has a huge pork shoulder--great for making pulled pork or for braising. For the vegetarians, each bag will have 2# of organic cornmeal and a hunk of Flat Rock Cheese (unpasteurized hard, salty cheese, similar to a parmesan.) We're already dreaming up some creamy polenta with saut�ed spinach and ramps and either a poached egg on top or some pulled pork--yum!

Depending on availability (we can't guarantee that we will have enough for everyone to make a choice), you'll either have a quart jar of sauerkraut or tomato sauce, too. We also have a new entr�e from Chef Kent at Wholesome Valley-- we're calling it the "Back 40 Stack Pie" and they're filled with pork, beans, beef, veggies and cheese with a corn crumb topping. There's also a vegetarian version in the pilot program bags.

Things are winding down for this share, and we hope you've enjoyed it! We can't begin to tell you how much we-- and our farmers-- appreciate your support during what would otherwise be an unsustainably long time without business for our growers. Together we are making it possible for small family farmers in Northeastern Ohio to make a living all year round, and in the meantime improving the health and quality of our soil, our farms and our communities. Thanks for being a part of the Fork!

One of the sows at Wholesome Valley Farm had 12 piglets last week! Nine of them are busy at lunch as you can see. Did you know piglets always return to the same teat?

Also, in case you haven't seen them, we've been sending out some fun "Countdown to Summer" emails! We post them weekly on our site on the Newsletter Archives page, but here are the links too:

6 Weeks Left: Corn Reproduction, Easy-to-Grow Veggies, 6 Food & Agriculture Books

7 Weeks Left: Raising a Hog, Essential Kitchen Tools, 7 Favorite Cooking Blogs

8 Weeks Left: Growing Out a Chicken, Get Your Garden Ready, & 8 Spring Recipes

Announcements & Reminders

Meet Cole!

We want to introduce you to the newest member of our team-- Cole Mellino! You might have seen Cole on the routes over the years, but now when you call or write into our office you will likely get to say hi and introduce yourself when he picks up the phone or replies to your emails.

Time to settle up your Winter Share Balance

There is only ONE MORE SHARE WEEK after this week and we'll be headed into summer! Please sign into your accounts and make sure you've paid off your balance in full. You can also bring cash or a check to the stops this week.

Just a reminder, there is a short gap between the Summer and Winter Share-- Week 15 of the Winter Share ends on Saturday, May 7th and the Summer Share starts 3 weeks later on Wednesday, June 1st.

Sign up for Summer 2016 to secure your spot

Heads up that we will close registration when we sell out of shares, so make sure you sign up soon! Click here for more info and to sign up.

Featured Products

Artisan-made FFM Ohio Cutting Board  

We have a very limited number of special edition Fresh Fork Market Ohio Wood Cutting Boards made by local artisan Kurt Klimko.

All of the wood for his original designs is locally sourced and the boards are finished with a food-safe seal. Beautiful host/hostess gift or wedding present!

Just $35 each.

Place an Order

Announcements

Registration for Summer Share 2016 is open and spots are filling up!

Sign up today & spread the word.

More info

Sign up

What's in the Bag

Winter Share 2015-16: Bag Contents Week 14

BAG CONTENTS MIGHT SHIFT

Omnivore

Pork Shoulder Roast
Sauerkraut or Tomato Sauce (based on availability)
Eggs - 1 dozen
Ramps
Frozen Blueberries
Frozen Corn
Spinach
Farm Entr�e - the Back 40 Stack Pie*
Grape Cider

*Filling: Pork Shoulder, Beef Round, Kielbasa, Red Kidney Beans, Potato, Eggplant, Diced Tomato, Onion, Garlic, Heavy Cream, Beef Stock, Feta Cheese (pasteurized goat milk, enzymes, salt), Worcestershire Sauce

Spices: Mustard Powder, Thyme, Allspice, Chipotle Pepper, Black Pepper, Salt

Crumb Topping: Golden White Pastry Flour, Cornmeal, Sugar, Baking Powder, Salt, Butter, Buttermilk, Sweet Corn Kernels

Vegetarian Pilot

Flat Rock Cheese

Sauerkraut or Tomato Sauce (based on availability)
Eggs - 1 dozen
Ramps
Frozen Blueberries
Frozen Corn
Spinach
Farm Entr�e - Veggie Back 40 Stack Pie*
Grape Cider

Cornmeal - 2 # bag

*Filling: Red Kidney Beans, Potato, Eggplant, Diced Tomato, Onion, Garlic, Heavy Cream, Feta Cheese (pasteurized goat milk, enzymes, salt), Worcestershire Sauce

Spices: Mustard Powder, Thyme, Allspice, Chipotle Pepper, Black Pepper, Salt

Crumb Topping: Golden White Pastry Flour, Cornmeal, Sugar, Baking Powder, Salt, Butter, Buttermilk, Sweet Corn Kernels

PLACE A SPECIAL ORDER

What's Cooking?

Recipes featuring this week's bag contents


Bag contents in recipe: Pork Shoulder, Tomato Sauce

Pork Shoulder Sugo

Sugo (or Rag�, or Bolognese) is one of those simmer-for-hours and enjoy later pasta dishes. Make ahead or serve right away for dinner, you'll have plenty of leftovers to reheat for lunch throughout the week or freeze for later.

Click Here for Recipe


	Bag Contents in Recipe: Ramps, Eggs

Ramp Aioli

An Aioli is a garlicky mayonnaise made with fresh eggs and some garlic to give it that extra savory punch. We used ramps instead of garlic to make a delicious sandwich or burger topping, or thin it with a little yogurt and lemon juice for a salad dressing!

Click Here for Recipe