Week 10 Winter Share

Garlic Scape and Spinach Ravioli, Italian Chicken Sausage, Eggs, Dried Beans, and more

This week we seem to be back into the arctic chill so we will continue to bring out items we put away when it was warmer –  chopped heirloom tomatoes (frozen), blanched green beans (frozen), strawberries (frozen), Italian chicken sausage and the garlic scape, spinach and ricotta stuffed ravioli!

 

This week we are also planning on featuring greenhouse lettuce from Green City Growers on East 55th.  We are very excited about the quality of their lettuce and their mission to use the greenhouse as a anchor for economic development, job skill training, and job creation in a underprivileged neighborhood.  A caution to the wind:  we are having the lettuce packed in sleeves and storing it at 55 degrees to hope that it won’t freeze on the route this week.  If this is too difficult, we may pull this item out of the bag this week.

 

The strawberries are a bonus though due to the cold.  I know they won’t thaw at all so we are moving them up a week to take advantage of the cold.  They will come out of a future budget.

 

 

St Malachi Soup for the Soul – Thursday, March 6

The St Malachi Center is one of Cleveland’s biggest soup kitchens.  Please join us this year for their annual fundraiser.  Tickets are still available and you will be able to enjoy food from over 30 area restaurants.

 

I’ll be there serving a venison chili.  More importantly, you can come bid on me!  That’s right.  Myself and two other chefs (Adam Lambert from Bar Cento and Michael Nowak from Black Pig) are auctioning off ourselves and a pig roast for 30 people.  Please come and secure your catered pig roast for this summer!

 

Full details about the event can be found HERE.

 

 

Red Wattle Pork Now Available

For those who couldn’t make it to last night’s event, Butcher Series 2014 #1:  Heritage Pork.

 

In 2013, I secured some breeding stock for Red Wattle hogs, which are one of the American Livestock Breed Conservancy’s critically endangered hogs.  They are large, relatively lean pigs that are great for fresh cuts (chops, roasts, etc).  The meat has a deep pink color and fantastic flavor.  Last night we celebrated our first harvest of this hog with a launch dinner in the basement of Market Garden Brewery.

 

Now the pork is available for your purchase via preorder online at http://csalogin.freshforkmarket.com.  Click on “Meats” and look for the pork cuts that are labeled “Red Wattle” in the subject line.

 

 

Summer Season Registration Open

Although it is quite cold out still, we are working hard at planning our Summer 2014 season.  Registration is now open to everyone and for returning customers with no balance, all you need to do is reserve your spot.  No further payment is due until May.  Please do this ASAP.

 

For new members, a $25 membership fee is due.

 

Full details about the summer program, our new pickup locations (including Avon and Medina), and extended hours (Lakewood, Strongsville, downtown) are all available at:  http://www.freshforkmarket.com

 

 

Parker needs volunteers – 2 kitchen assistants and 2 children activity coordinators 

Starting next week, Chef Parker Bosley is beginning an exciting project at the Redeemer Crisis Center in Ohio City.  His project is to work with low income families on scratch cooking.  Each week they will start with a budget and buy economical cuts of meat, fresh produce, and grains.  Parker will work with them to ensure no waste.  For example, on week one they will break down a whole chicken and he will demonstrate how it has several applications, including roasted breast meat, stuffed thighs/drumsticks, soup, stock, and even pastries like pot pie.

 

While Parker is working with the parents, he needs 2 to 3 volunteers each Monday to help entertain the kids, including offering games, children activities, and helping with homework.

 

He also needs 2 assistants in the kitchen to help cook while he is instructing.

 

The dates are Mondays, March 3, 10, 17, 24, and 31.  The time is 6 PM to 8 PM at Redeemer Crisis Center, 2970 West 30th Street, Cleveland OH 44113.

 

If you are interested in helping, please reply with which position (or both) that you can help withand on which dates you are available.  Please include your best phone number as well.  Parker will be contacting you after we find all the volunteers.

 

Thanks in advance.

 

So here is this week’s entire list:

 

Winter Week 10 Share:

1 Size Package, No Vegetarian or Vegan Options

Garlic Scape and Spinach stuffed Ravioli – 1 dozen

Chopped Frozen Tomatoes – 1 quart

Frozen Strawberries – 1 quart

Cauliflower, frozen – 1 quart

Green Beans/Peas – 1 quart

Italian Chicken Sausage – 4 links, 1 package

Eggs – 1 dozen

Dried Beans – 1.5# (calypso, horticulture, and cranberry varieties)

Yukon Gold Potatoes – 3#

Apple Cider – 1 gallon

Green Leaf Lettuce – 1 sleeve (approx 12 oz)

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4 Responses to "Week 10 Winter Share"

  1. If you still need Monday Volunteers I would love to help out. I work in a catering kitchen and as a chefs teaching assistant. I’d be fine with the kids too.
    Thanks
    Suzanne
    216.346.7937

    • Lyn

      Sent you and email.

  2. I would like to volunteer to help Parker cook; I am available on the 3rd, 17th, and the 31st (wish I could do all five Mondays!). My cell number is 216-225-7479, and my work phone is 216-831-8122 (if Lisa answers, just ask for me). Growing up very poor, we didn’t waste anything, and as part of my office tradition, I share recipes with my clients (some started calling to pay their bills monthly just to get the current recipe!), so I think this is a great thing Parker is doing, and would love to assist.

    • Lyn

      Hi Toni, our kitchen spots are full. If you’d be interested in helping with the kids, let me know via email info@freshforkmarket.com

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