W i n t e r S h a r e 2 0 1 5 - 1 6 : W e e k 15

It's the last week of the Winter Share, and we're so happy you've been along for the ride.

We here at Week 15 of the Winter Share 2015-16, and it's been our biggest one yet. From the launch of the Winter Vegetarian Pilot to the addition of prepared entr�es from Wholesome Valley Farm, we're trying lots of new ways to allow our members to eat locally as much as possible during the winter months. However, we're really excited about the abundance ahead-- the first spring lettuces and greens are beginning to appear, and in just a few weeks we'll be headed out on the routes again for the first day of the Summer Share.

As a reminder, there is a short break between the Winter and Summer Shares-- Summer 2016 begins on Wednesday, June 1st. So stock up by placing a Special Order!

Because it is the last week of the Season, all purchases made at the back of the truck must be cash, check, or using your Fresh Fork Market Credits. We cannot place any items on account.

This bag is full of some of our all-time favorites: our turkey lunchmeat (prepared with celery salt as a natural alternative to sodium-nitrate), canned peaches, heirloom tomato sauce, and a custom-made batch of Ramp Linguine from Ohio City Pasta. Each bag will also have some eggs, lettuce and apples, and the Vegetarians will get a delicious Spring Potato and Ramp Soup instead of the turkey. We'll also have a limited number of ramps and asparagus for sale online for Special Orders, and if we have any extra we'll bring them on the routes.

Thank you so much for making our Winter Share such a success for another year. Because of your commitment and membership, we're able to encourage and sustain more producers, growers and artisans in the Northeastern Ohio area to keep doing what they're doing. Food is a tough business, especially in an area with a long, cold winter-- not only do our farmers have to compete with the larger industrial food complex that dominates the aisles of our grocery stores, our kitchens and pantries, but they also (mostly without the use of modern farm equipment, pesticides or even phones) must figure out how to make enough money to survive over the winter when nothing is growing. Together we are making it possible for them to make a living all year round, and in the meantime improving the health and quality of our soil and our communities. Thanks for being a part of the Fork!

Week 1 Summer 2015 Large Omnivore

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:

4 Weeks Left: 4 lbs of Tomatoes, 4 Seasons of Food in NE Ohio, 4 of Parker's Tips

5 Weeks Left: 5 Eggs per Week, 5 Bag Options for Summer, 5 Amish Farms

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

Cash, checks or FFM credits ONLY at the stops this week

Because this is the last week of the share, all purchases must be made using cash, check or credits at the stop-- we cannot put any orders on account. Please place a Special Order to use up your remaining credits, or plan on bringing some moola with you for your extras.

Time to settle up your Winter Share Balance

This is the last week of the Winter Share 2015-16 and in case you haven't paid it yet, your bills are due! You should have received a payment reminder last week by email, but you might just want to sign into your account and double check that you're all squared away.

You can also bring cash or a check to the stops this week to settle up. If you make any payment towards an account balance at the stop using cash, please remember to ask your Greeter for a receipt for your payment.

Just a reminder, there is a short gap between the Summer and Winter Share-- Week 15 of the Winter Share ends this 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.

So exciting!

Banter awarded Best New Restaurant in CLE! 

We are so excited for Banter-- the all new Poutine, Beer, Wine and Sausage joint in Ohio City was just awarded Best New Restaurant of 2016 by Scene Magazine!

Chef Adam Lambert wrote the menu, trained the staff, and the sausages they sell in house are all Ohio City Provisions recipes that are being offered exclusively at Banter until our own shop opens (TBA.)

Banter sources more than 75% of their food from Fresh Fork Market, including all of their pork from Wholesome Valley Farm, their cheese curds made from our Guernsey Milk (which we hope to offer soon for sale to our subscribers), and even the buns were made at Broomfield Bread Oven. This is a huge deal for a restaurant to be that committed to locally-sourced ingredients. Huge congratulations to Banter and Chef Adam-- check out their menu and go grab some lunch there soon!

Featured Products

Bulk Italian Sausage & Bacon 

We have a bunch of bulk Italian Sausage in stock this week, and it's the perfect addition to this bag-- just brown it up and add it to the pasta and the sauce!

Just $6/ pound, it's our special blend Italian spices and our pasture-raised pork.

We also have a lot of our Nitrate-Free Bacon up online- that calls for some turkey club sandwiches with homemade mayo (recipe below!) Just $7/lb.

Place an Order

Announcements