Hi there!

Things are rolling: time for Week 2 of your Summer Share. 

We had such a great first week-- thank you all for your patience and your excitement at the stops as we get into the swing of things with the summer share. One quick note: 

Make sure to double check the start and end times of your stop to make sure you don't miss the trucks! 

Some of our pick up times and days have changed since last summer, and most are different than the Winter Share times. Click here for all of our Summer 2016 Locations, including maps, addresses and pick up times. 

All this heat is doing wonders for some of our early summer veggies- depending on how the rest of the week's harvest goes, you'll all be getting some radishes, lettuce, kohlrabi, collard greens, cucumbers, and zucchini in your bags. And of course, all the strawberries we can pick until they're gone!

A tip for keeping your strawberries fresh: when you get home, if they haven't been devoured by someone in the back seat, let them soak for 5-10 minutes in a 1:3 white vinegar to water solution. This gentle cleaner will kill any bacteria on the strawberries. Rinse, and gently pat/drip dry, and enjoy within the day.

If you know you won't eat all your strawberries before they start to get soft, clean them using the vinegar technique and then freeze them in a single layer on a cookie sheet. Store them in a freezer-safe container and use in smoothies or popsicles later in the summer when their season is over. You can also muddle them with sugar or make a quick refrigerator jam to extend their life. 

The Omnivores will have some of our delicious pork chops-- there are two per package. To cook, allow them to come to room temp, season lightly with salt and pepper, and give them a quick sear for 3 minutes per side in a hot, oiled skillet and then transfer the whole skillet to finish in a 350 oven. It will take about 7-10 more minutes depending on thickness of the chop: press the center, and when it begins to firm up, it's cooked. Parker likes to put a drop of honey on the finished chops once they come out of the oven. 

All the Vegetarian and Omnivore bags will get a pound of Ohio City Pasta's Whole Wheat Linguine this week. Cook in a gallon of well-salted water at a rolling boil. Stir to prevent clumping, cook for only 1.5 minutes, and drain. Toss with sauce and veggies for a super easy mid-week meal. 
Reminders


Place a Special Order for extras! 

The quickest way to order your extras is by placing a Special Order, which need to be placed AND paid for in full by Tuesday (today!) at midnight to be on the routes. Click here for our guide on how to place an order online

Register a vacation by Saturday at midnight. 

We know that many of our subscribers like to take a little time off in the summer, and we want to give you the flexibility to not lose out while you're at the beach! 

You can take 4 weeks off from the share over the season, and when you return you get your bag's value in credit added to your account. For example, if you're a Large Share subscriber, and you are taking off two weeks for the fourth of July, register them right away either by telling your Greeter, replying to this email, or by signing into your account and clicking on the "Vacations" tab. When you return you'll have $86 in credits in your account to spend on food!

A heads up: vacation credits are only good for purchases going forward, and cannot be applied to a balance you've already racked up. Also, vacation credits diminish by half after four weeks, so you need to spend them within a month of when you return!

For more information on vacations and how to register, click here

Monthly Payment Plan details. 

Our Monthly Payment Plan allows you to make your subscription payment over 6 months: the first payment is due in May before the season begins, and then you'll make 1 monthly payment each month, June through October (5 more.) It's a little more expensive than paying up front, but you get the benefit of making smaller payments over time rather than one lump sum. 

Most of our customers sign up in the early spring and pay their non-refundable $25 membership fee and start making subscription payments at the beginning of May. The early payment also allows us to help our farmers with their high upfront costs (seed, feed and equipment.)

However, if you sign up at the end of May, or even if you join us when the season is already going, our payment system default is set that May and June payments are due. We know that can be tricky for some customers who need the flexibility of spreading their payments out.

Just give us a call (800-861-8582) or reply to this email, and we'd be happy to figure out a better arrangement for you to make your first two payments. We can be flexible on the timing as long as you make regular payments and are paid in full by the end of the season.

Announcements & Events


Chicken 101 is sold out! If you want to get on the waiting list, write to us (info@freshforkmarket.com) and we'll add you.



Registration is now open for Chef Adam Lambert's Grilling & Burger Technique (with beer!) on Monday, June 27th! 

We'll be covering all the best techniques for grilling outdoors, including making the perfect burger. Each participant will enjoy lots of delicious grilled foods, side dishes, as well as a sampler flight of beer from Market Garden Brewery. 

 $45 per participant, outdoors on the patio at Market Garden Brewery


Featured Product
Mozzarella Cheese

Paint Valley Creamery made some extra mozzarella cheese on Friday (06/03/16) that we didn't end up needing for the shares, so it's on sale! $3.50 for an 8 oz piece. 

It's great on pizza, sandwiches or in your pasta this week and is made with our delicious Guernsey milk. 
What's in the Bag
Summer Share 2016: Week 2
Just like the weather, contents are subject to change! 
Small Omnivore
Large Omnivore
Pork Chops- 2 per pack
Pork Chops- 2 per pack
Whole Wheat Linguine
Whole Wheat Linguine
Radishes
Radishes
Zucchini
Zucchini
Cucumbers
Cucumbers
Garlic Scapes
Garlic Scapes
Lettuce
Lettuce
Kohlrabi
Kohlrabi
Collard Greens
Collard Greens
Strawberries
Strawberries

Asparagus

Turkey Lunchmeat

Sharp Cheddar

Broccoli

Small Vegetarian
Large Vegetarian
Green/Bunching OnionsGreen/Bunching Onions
Whole Wheat Linguine
Whole Wheat Linguine
Radishes
Radishes
Zucchini
Zucchini
Cucumbers
Cucumbers
Garlic Scapes
Garlic Scapes
Lettuce
Lettuce
Kohlrabi
Kohlrabi
Collard Greens
Collard Greens
Double Strawberries
Double Strawberries

Asparagus

Canned Peaches - 1 quart

Sharp Cheddar

Broccoli




Vegan

Green/Bunching Onions

Grape Cider
Radishes

Zucchini

Cucumbers

Garlic Scapes

Lettuce

Kohlrabi

Collard Greens

Double Strawberries


 


What's Cooking?
Recipes featuring this week's bag contents
Bag contents in recipe: Pork Chops, Collard Greens, Garlic Scapes
Pork Chops Stuffed with Chard & Onion

Our pork chops are so delicious and so easy to cook-- but Chef Parker adds a little twist with a green stuffing and pan sauce for a more upscale (but still quick!) dinner. 

Bag contents in recipe: Collard Greens, Kohlrabi, Zucchini, Radishes, Radish Greens, Garlic Scapes
Collard Green Enchiladas

We swapped in sturdy collard greens instead of tortillas for this veggie-filled enchilada recipe. 


Honey Roasted Radishes
Sweet & Spicy Quick Pickles
Cucumber-Radish Dip
Bag contents in recipe: Radishes, Green Onions

Bag contents in recipe: Cucumber, Kohlrabi

Bag contents in recipe: Cucumber, Radishes, Green Onions

Other Recipes




  






Fresh Fork Market | 3800 Woodland Avenue Cleveland OH 44115
800.861.8582 | Email | Website
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Fresh Fork Market | 3800 Woodland Avenue | Cleveland | OH | 44115