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Cooler days and nights ahead for Week 16.
The end of Summer is creeping up, and Fall is beginning to set in. Your bags are transitioning, too, and this week you'll see some of the first Fall squashes and concord grapes. If you're as excited as we are for Pumpkin Season, be sure to follow our Fall Recipe Board on Pinterest for lots of great recipe ideas.
As we close in on the end of the season (don't worry- still 6 weeks off!!) please take some time to check in on your account: pay off any outstanding balances, bring back any extra bags, and sign up for your Winter Share. We've had an awesome season with you all so far, so thanks for subscribing!
What's in the bag: this week's bag features the first butternut squashes harvested this season. Note: BE CAREFUL when cutting squash! Especially when peeled, they can be quite slippery and there are far too many incidents each year when squash season starts. Check out this helpful article from The Kitchn on cutting up butternut squash. You'll all also have a basket of Tiny Taters (small, round, yellow potatoes) and concord grapes! The grapes make a great snack (watch for seeds with your kids), or cooked into jam or a sauce. Rounding out the bags are some apples, kale, broccoli, carrots and turkey patties. The Vegan and Vegetarian subscribers will get a bunch of golden beets and some heirloom tomatoes, and our Large Subscribers will enjoy some more spelt berries, leeks, lettuce, zucchini and cabbage.
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Click here to learn more about our 2016 Thanksgiving offerings and to place your order (or your $25 deposit to hold your spot) today!
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Please bring back your bags!
We have a major bag shortage right now at the warehouse, and we're especially low on orange vegetarian bags. If you wouldn't mind taking a moment and checking in your car, in your laundry, your basement, etc for extra bags, we'd really appreciate them returned as soon as possible-they're really expensive to replace!
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Preserving the Bounty:
Canning, Fermenting & Freezing
MONDAY, SEPT 19th
6:00pm - 8:30pm
Want to make your own tomato sauce, jams and jellies, pickles and sauerkraut at home? Canning is a safe, economical and fun way to use up and make the most of your share, especially at this time of year when stone fruits, tomatoes and beans are at their height of flavor!
Join the Fresh Fork staff and guest presenters (Clark Pope of Pope's Kitchen, Molly Murray of Wake Robin Foods & Chef Parker Bosley) to learn the traditional skills of putting up summer foods by canning, fermenting & freezing. During the class, you'll also get to enjoy a delicious array of dishes to sample, and each guest will receive some jarred items to take home.
$45 per participant covers instruction, recipe/technique packets, multi-course tasting dinner & canned items to take home.
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Registration for Winter Share 2016-17 is now open
Sign up for your share today!
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Oven-Roasted Tomatoes
If you haven't tried our delicious oven-roasted tomatoes pick up a pint this week! Spears of Roma tomatoes are slow-roasted in oil and herbs, preserving their sweet and savory flavor. Makes a great alternative to tomato paste, and adds instant body and oomph to any soup or sauce.
$10 per pint.
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What's in the Bag
Summer Share 2016: Week 16
Just like the weather, contents are subject to change!
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Small Omnivore
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Large Omnivore
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Butternut Squash - 1
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Tiny Taters - 1 qt
| Tiny Taters - 1 qt
| Carrots - 1 bunch
| Carrots - 1 bunch
| | Broccoli - 1 head | Broccoli - 1 head
| Onion - 1
| Onion - 1
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Kale - 1 bunch
| Kale - 1 bunch
| Concord Grapes - 1 qt
| Concord Grapes - 1 qt
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Apples - 6 to 7
| Apples - 6 to 7
| Turkey Patties - 1#
| Turkey Patties - 1#
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| Spelt Berries - 2#
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| Leeks - 1
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| Zucchini - 2
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| Green Leaf Lettuce - 1 sleeve
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| Red Cabbage - 1 head
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| Choice: Pork Chops or Pork Tenderloin
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Small Vegetarian
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Large Vegetarian
| | Butternut Squash - 1 | Butternut Squash - 1
| Tiny Taters - 1 qt
| Tiny Taters - 1 qt
| Carrots - 1 bunch
| Carrots - 1 bunch
| Broccoli - 1 head
| Broccoli - 1 head
| Onion - 1
| Onion - 1
| Kale - 1 bunch
| Kale - 1 bunch
| Concord Grapes - 1 qt
| Concord Grapes - 1 qt
| Apples - 6 to 7
| Apples - 6 to 7
| Golden Beets - 1 bunch
| Golden Beets - 1 bunch
| Heirloom Tomatoes - 1.5#
| Heirloom Tomatoes - 1.5#
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| Spelt Berries - 2#
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| Leeks - 1 |
| Zucchini - 2 |
| Green Leaf Lettuce - 1 sleeve
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| Red Cabbage - 1 head |
| Grilled Tomato Salsa - 1 pt |
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Vegan
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| Butternut Squash - 1
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| Tiny Taters - 1 qt
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| Carrots - 1 bunch
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| Broccoli - 1 head
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| Onion - 1
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| | Kale - 1 bunch |
| Concord Grapes - 1 qt
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| Apples - 6 to 7
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| Golden Beets - 1 bunch
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| Heirloom Tomatoes - 1.5#
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What's Cooking?
Recipes featuring this week's bag contents
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|  | | Bag contents in recipe: Butternut Squash, Spelt Berries, Kale, Apples | |
Butternut, Kale & Spelt Berry Risotto
Fall is around the corner and this risotto captures some of my favorite autumnal flavors: creamy butternut squash, softened green kale and toasted spelt berries. Add some cheddar and apples on top for a delicious meal.
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| | Bag contents in recipe: Tiny Taters |
Skillet Potatoes with Butter & Herbs
Start your potatoes in a hot oven, roasting and braising all at once in a buttery-herb bath. Finish on the stovetop for perfectly cooked potatoes, dressed, in less than 30 min.
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Maple Roasted Beets & Polenta
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Winter Squash & Sherry Soup
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Squash Noodles w/ Broccoli Pesto
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| | Bag contents in recipe: Golden Beets |
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| | Bag contents in recipe: Butternut Squash, Leeks |
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| | Bag contents in recipe: Broccoli |
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Fresh Fork Market | 3800 Woodland Avenue Cleveland OH 44115
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Click here to learn more about our Thanksgiving offerings and to place your order today!
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