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So long, Summer Share 2016! It's Week 22; the last week of the season.
First off, we need to say from the bottom of our hearts, thank you for supporting local agriculture and Fresh Fork Market. As we close out another great season and look forward to the next, we have to reflect on what we're accomplishing together: putting millions of dollars back into the hands of our local, family farmers and producers.
Your support means the world to the families who operate our farms-- the Hershbergers, Keims, Millers, Yoders, Swartzentrubers, Weavers, Vaughns, Eshlemans, and so many more. Hundreds of families who dedicate themselves to growing food-- the healthiest food on the healthiest soil-- have you to thank for your commitment. Thank you for trying out new recipes for zucchini and kohlrabi, for teaching yourself how to cook with whole foods (maybe for the first time!), and for showing up, week after week regardless of the weather, to pick up your bag. Thank you for your kindness and patience when the lines were long, your sense of humor was the weather was lousy, and your excitement when we post the coming week's bag contents. You guys are the best, and the whole team here at Fresh Fork is so grateful to have such a great group of members.
Next up: the Winter Share! The fun starts right away, with the first pick up next week. Keep the ball rolling and snag your spot today so we don't have to wait till next June to see your smiling faces. Click here to learn more.
What's in the bag: we have a really cool, cool-weather bag in store for you this week. All the bags will get a head of red cabbage, two acorn squash, some broccoli, onion, apple cider and a quarter peck (5 or 6, depending on size) of apples. The Omnivore Shares will get a pound of our ground pork sausage, and the Vegetarian and Vegan subscribers will get a stalk of Brussels sprouts, a Kabocha or Buttercup Squash and a bunch of beets. Kabocha and Buttercup are really similar in flavor and appearance: Kabocha has a small, outward-protruding blossom stem on the bottom, and the Buttercup usually has double-rimmed blossom end. Use like you would acorn, Kuri or Butternut squash: peel, seed and roast or steam for soup or a side dish.
The Large Share subscribers will get some sauerkraut (just pink salt and organic green cabbage), some carrots and rutabaga (use just like a turnip-- peel and roast or braise.) The Omnivores will get to try out a turkey pack in preparation for Thanksgiving and the Vegetarians will get double sprouts and a quart of canned peaches.
We have a bunch of admin to take care of this week, so please keep reading to check off all your boxes as we close out this season. From all of us at Fresh Fork, thank you and we hope to see you next week for Winter!
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Harvey Kempf of Middlefield is just one of the farmers we work with who depends on Fresh Fork Market to sell his food. He is standing in one of his fields of beans where he manages his soil by using "plastic mulch" : a layer of black plastic that covers the raised bed where he plants to keep the soil from drying out. It also increases the soil's temperature and reduces weed pressure around the plants.
He allows weeds to grow in between the rows to protect the soil from erosion, and at the end of the season when they are tilled back in, the composting weeds add back in nutrients. While the weeds may not be attractive, they are a sustainable solution to soil erosion, as well as a way to strengthen and enrich the soil naturally.
Click here to see a few more stories of the 100+ farmers who supply the food for your shares each year.
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Only Winter Share subscribers can shop at the back of the truck during the Winter Season.
Just to clarify any confusion that there may have been at some of the stops: only current share subscribers can shop at the back of the truck during the share. That means that if you're not signed up for winter, we're really sorry but we're not going to be able to sell you eggs, milk, meat or produce during the share.
We stock the trucks for our subscribers who have committed to joining up for the entire share, and their support and membership payment is what allows us to purchase the food from the farmers in the first place. If we sold the food to everyone who showed up, we would sell out of the food that is there for them, essentially blowing our end of the deal. The Winter Share runs clear through the first week of May, so sign up today so you can keep buying your favorites from us all winter and spring.
Cash or check only for purchases made at the back of the truck this week.
This is the last week of the Summer Share, so we can no longer take payment "on account." If you'd like to make a purchase at the back of the truck this week, please bring cash or check or use up your credits.
You can still place Special Orders and use your remaining credits or pay with credit card online.
Settle your Summer Account to sign up for Winter.
All payments on your Summer Share accounts are now due, so if you have any lingering payments, please plan on settling up soon! You can sign into your account to make a credit card payment, or bring cash or a check to your stop this week.
A reminder: your current account must be paid off in full in order to register for the next season, and the Winter Share 2016-17 is just around the corner.
Please bring back your bags!
If you have any extra bags laying around, we could sure use them back at the warehouse!
If you're not joining us for the Winter Share, you can just drop your Week 22 bag off at any of our Winter Stops or bring it along with you next Summer when you pick up your first bag in June.
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Register for Winter Share 2016-17
The Winter Share begins NEXT WEEK!
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It's time again for our Annual Thanksgiving Beer Class, and if you've never attended before or if you come every year, this is a class not to be missed!
Chefs Parker & Adam and the rest of the Fresh Fork Staff will be teaching Thanksgiving 101-- we'll cover brining, roasting, carving, planning and prepping. And the whole fun and informative evening will be capped off with a full Thanksgiving Feast-- dozens of sides, piles of creamy mashed potatoes, steaming pots of soup, buttery biscuits and of course, lots of turkey.
Bring a pen, some tupperware and get ready to tuck into our tastiest class of the year!
$45 per participant covers instruction, take-home recipe packet, full Thanksgiving Dinner and a paired tasting flight of beers from Market Garden Brewery.
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Apple Butter
We have some pint jars of apple butter for sale!
Apples, apple cider, honey (and cinnamon in the spiced version) are cooked down for hours and hours in a large copper pot, stirred with a huge white oak spoon over a real wood fire. It reduces and reduces, becoming a velvety soft brown with an almost caramelized sweetness. Perfect stirred into your oatmeal or dolloped onto ice cream. But if you have a spoon around, it's delicious just on its own!
$6 per pint
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Missed out on Salmon?
We have a little extra left to sell!
In case you missed the fish last week, we have a little extra in stock.
Each wild-Alaskan piece is about 6 oz, and they're all center-cut filets. This is it till next year, so stock up!
$7.50 per piece -or- $175 per 10# case (~25 pieces)
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What's in the Bag
Summer Share 2016: Week 22
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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Red Cabbage - 1 head
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Apple Cider - 1/2 gall
| Apple Cider - 1/2 gall
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Apples - quarter peck
| Apples - quarter peck
| Broccoli - 1 head
| Broccoli - 1 head
| | Onion - 1 | Onion - 1
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Acorn Squash - 2
| Acorn Squash - 2
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Ground Pork - 1 lb bulk
| Ground Pork - 1 lb bulk
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| Brussels sprouts - 1 stalk
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Sauerkraut - 1 quart
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| Rutabaga
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| Turkey Pack - Back, Drum & Wing
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Small Vegetarian
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Large Vegetarian
| | Red Cabbage - 1 head | Red Cabbage - 1 head | Apple Cider - 1/2 gall
| Apple Cider - 1/2 gall
| Apples - quarter peck
| Apples - quarter peck
| Broccoli - 1 head
| Broccoli - 1 head
| Onion - 1
| Onion - 1
| Acorn Squash - 2
| Acorn Squash - 2
| Kabocha or Butternut Squash - 1
| Kabocha or Butternut Squash - 1
| Brussels sprouts - 1 stalk
| Brussels sprouts - 2 stalks
| | Beets - 1 bunch | Beets - 1 bunch
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| Sauerkraut - 1 quart |
| Carrots - 1 bunch |
| Rutabaga
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| Canned Peaches - 1 qt
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Vegan
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| Red Cabbage - 1 head
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| Apple Cider - 1/2 gall
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| Apples - quarter peck
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| Broccoli - 1 head
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| | Onion - 1 |
| Acorn Squash - 2
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| Kabocha or Butternut Squash - 1
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| Brussels sprouts - 1 stalk
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| Beets - 1 bunch
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What's Cooking?
Recipes featuring this week's bag contents
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| | | Bag contents in recipe: pork sausage, rutabaga, carrot | |
Spicy Pork & Turnip Noodle Bowl
Use your rutabaga from this week or your turnips from last week to make a steamy, spicy, slurp worthy bowl of veggies noodles, cabbage and spicy pork.
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| | Bag contents in recipe: Broccoli, Onion, Carrots |
Broccoli, Ham & Cheese Soup
Make your own ham stock using one of our ham hocks (or just use chicken or veggie stock) for this spin on a family favorite!
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Shaved Brussels
Sprout & Kale Salad
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Curried Kabocha Squash Soup
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Slow-Roasted Balsamic Beef & Red Cabbage
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Bag contents in recipe: Brussels sprouts |
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Bag contents in recipe: Kabocha or Butternut squash |
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Bag contents in recipe: Red Cabbage, Rutabaga |
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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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