These last couple weeks have been so busy! I’ve been on the road nearly constant visiting with farmers. It has been exciting to see that even when it is so cold out, the tomato plants and onions, for example, are already 3 inches tall in the greenhouses, just waiting to get transplanted to the fields. I’ll try to put some photos and a blog post together in the next week or so when I get off the road.
I think one of the most exciting things for me to see is that some of our winter experiments panned out. Harvey, one of our beyond organic growers in Middlefield, has been experimenting with hoop houses (cold frames) for a couple years. Even with this intense cold we had, he has crops quickly growing. He is expecting 7,000 to 9,000 bunches of carrots before June! Wow. I’ll photo document this as well later.
This week we do have a new cheese. The goat gouda, which was in the large bags in the fall, is coming back in an aged format. It is so sharp, so complex, and so rich that you would think it is an old world French cheese. It isn’t. It’s from Wilmot! This 8 oz piece will go a long way. Try using it sparingly to add depth of flavor to your mac and cheese, on a sandwich, in a salad, or simply served with jam, cured meat, and crackers on a cheese tray.
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.
So here is this week’s entire list:
Winter Week 11 Share:
1 Size Package, No Vegetarian or Vegan Options
1 Whole Chicken
1 piece aged goat gouda
1 quart frozen tomatoes, chopped
1 pint frozen sweet corn
1 quart frozen cauliflower
1 pint frozen blackberries
1 lb carrots
1 candy onion
a handful of shallots
3# kennebec white potatoes
Quarter peck apples, Gala
1 sleeve mixed leaf lettuce