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.  

Thanks to everyone who came out to our DIY Baby Food class this past weekend! We have another great class coming up next week-- Preserving the Bounty: Canning, Fermenting and Freezing with a trio of presenters. There is still room at the table, so click here to learn more and sign up!

Click here to learn more about our 2016 Thanksgiving offerings and to place your order (or your $25 deposit to hold your spot) today!
Reminders
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! 
Announcements
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.
Registration for Winter Share 2016-17 is now open


Sign up for your share today!
Featured Product
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. 
What's in the Bag
Summer Share 2016: Week 16
Just like the weather, contents are subject to change! 
Small Omnivore
Large Omnivore
Butternut Squash - 1
Butternut Squash - 1
Tiny Taters - 1 qt
Tiny Taters - 1 qt
Carrots - 1 bunch
Carrots - 1 bunch
Broccoli - 1 headBroccoli - 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
Turkey Patties - 1#
Turkey Patties - 1#

Spelt Berries - 2# 

Leeks - 1

Zucchini - 2

Green Leaf Lettuce - 1 sleeve

Red Cabbage - 1 head

Choice: Pork Chops or Pork Tenderloin 

Small Vegetarian
Large Vegetarian
Butternut Squash - 1Butternut 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#

Spelt Berries - 2#

Leeks - 1

Zucchini - 2

Green Leaf Lettuce - 1 sleeve

Red Cabbage - 1 head

Grilled Tomato Salsa - 1 pt


Vegan

Butternut Squash - 1

Tiny Taters - 1 qt

Carrots - 1 bunch

Broccoli - 1 head

Onion - 1

Kale - 1 bunch
Concord Grapes - 1 qt

Apples - 6 to 7

Golden Beets - 1 bunch

Heirloom Tomatoes - 1.5#



 
What's Cooking?
Recipes featuring this week's bag contents
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.

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.

Maple Roasted Beets & Polenta
Winter Squash & Sherry Soup
Squash Noodles w/ Broccoli Pesto
Bag contents in recipe: Golden Beets
Bag contents in recipe: Butternut Squash, Leeks
Bag contents in recipe: Broccoli
Other Recipes













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


Click here to learn more about our Thanksgiving offerings and to place your order today!


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