This week we have a big bag lined up. I’m a little out of budget but am going to move some of the frozen items while we still have the cool weather on our side. You may notice week 13 or 14 being smaller.
This week’s center of the plate is a Berkshire pork boston butt roast. This is a shoulder roast great for braising, crock pots, and smoking. I’m immediately thinking bbq pulled pork, so this week we through in a bottle of Pope’s BBQ sauce. For those who haven’t tried it before, Pope’s BBQ sauce is made from real Ohio tomatoes and no sugar. It is thick, has a nice zing, and still uses the natural sweetness and acidity of the tomatoes to really kick up your pork.
For some more ideas of how to make a killer pork roast, read at the end of this email.
Also from Pope’s Kitchen this week, we’ll have a fresh heirloom tomato salsa. All summer we froze down heirloom tomatoes to pull out throughout the winter for sauces and salsas. This week Clark is busy making a chunky, medium spice roasted garlic and tomato salsa. It is really quite nice and a great reminder of the tasty tomatoes to come!
New Greek Yogurt
This week we are excited to offer a new Greek yogurt from Velvet View Farmstead Yogurt. Brandi and Aaron have been working on this product for a while. Their challenge was how to make it without adding any stabilizers or dried milk solids. They figured out this strained yogurt and now have a very thick, very tangy yogurt. It is so thick you can turn your spoon upside down without it falling off.
This yogurt is available in quarts only and is $7 per quart. Please preorder it as we have limited availability this week. Preorder by Tuesday midnight at http://csalogin.freshforkmarket.com
We have one last batch of sauerkraut that is being canned this week and that will be it until the summer’s new cabbage comes in. If you are needing kraut for this week’s pork roast or just to have, stock up now. It is $6 per quart and when kept refrigerated, you can expect it to keep 8 to 12 weeks. The trick is to keep the kraut below the brine. If the brine gets too low, just add a little salt water.
We will have it at the back of the truck and online.
Parker Needs a Few Volunteers – Redeemer Crisis Center Cooking School, Series #2
Starting April 21, Chef Parker Bosley is continuing with his 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.
While Parker is working with the parents, he needs 1 volunteer 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, April 21, 28, May 5, 12,19 . The time is 5 PM to 7 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 with and on which dates you are available. Please include your best phone number as well. Lyn will coordinate the volunteers.
Tips for a juicy, great pork roast
Robert, Parker, and I all have different techniques on this. Robert is out at the Film Festival this week, so you get the Trevor/Parker method.
A good pork roast will be well marbled and rich in flavor. But to keep it from being dry or chewy, there are a few tricks:
– Marinade/Brine: Not necessary, but it is a technique to tenderize the meat and retain moisture. Here are two Michael Ruhlman posts about it: Garlic Sage Brine and Brining: Kitchen Tool
– Heavy bottom pan: Searing the meat first is important to lock in the moisture. In a heavy bottom cast iron or enameled dutch oven, give the meat a hard sear in olive oil or butter. This should only take about a minute per side.
– Seasonings, braising liquid, etc. These are all up to you. Add some fresh herbs, white wine, and chill a bottle of Bordeax Blanc and Parker may come knocking at your door. Or add some chili seasonings and get ready for shredded pork carnitas on your taco salad. The braising liquid can be water, wine, beer, or even juice, like apple cider.
– Temperature: If braising in the oven, cover your pork roast 3/4 in liquid and rotate occasionally. Cook at 300 degrees until it falls from the bone.
– Rest: When the pork roast is done, let it rest in the liquid overnight. It will cool and absorb some of that liquid. Rotate it in the liquid as it cools. Once the roast is room temperature, put it in the refrigerator overnight. The next day, scrape the excess fat from the top of the pot. Reheat, shred/cut, and serve. This is possibly the most important step.
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
So here is this week’s entire list:
Winter Week 12 Share:
1 Size Package, No Vegetarian or Vegan Options
1 pork shoulder roast, approx 3#
1 pint Pope’s BBQ sauce
1 pint sweet corn
1 pint frozen blackberries
1 quart frozen strawberries
1 candy onion
1 quarter peck gala apples
1 dozen eggs
3# kennebec potatoes
1 pint fresh tomato salsa
1 bag corn crackers
owner, Fresh Fork Market