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Selecting the best corn…

You do not need to pull back the husk on corn to find a good ear of corn. To select a nice ear, simply follow these tips: 1. Look for bright green husks that are a little shiny. 2. Look for soft golden silky tassels at the end of the ear. 3. Squeeze the end of the ear. You should feel firm, densely packed kernels at the end of the ear. 4. Look at the cut end of the stem for a fresh cut.   [caption id="attachment_7235"
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Kohlrabi Videos

For those of you who were a bit mystified by the kohlrabi in your bag, here are some videos to help you make the most of it.     This one I don't agree that you should use the microwave. I hardly use mine anymore, as it is not great for your food. Also, We eat the leaves, just take the ribs out and prepare like collards or other greens.
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Week 14 Winter Share

This week returns one of my favorite seasonal products - ramps.  Ramps are a wild onion that is native to this area.  One of our farmers forages for it to get you these tasty treats.  Use them to make a pesto, toss them in pasta, roast them (or grill them) and serve on burgers or steak, and you can even just make a traditional "mess of ramps."  Check the web and our blog for more recipes. In addition, this week is
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Freedom Ranger Chickens

There are two options for preparing the Red Broiler chickens—also known as Freedom Rangers.  You can roast the bird whole or you can separate the parts and use them in different ways. If you are roasting the chicken, place it on a rack or on a bed of coarsely chopped vegetables—onion, carrot and celery.  Place a bay leaf and a teaspoon of dried thyme as well as some salt and pepper in the cavity of the bird. Set the oven at 450. 
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Carrots

The carrots that we have been offered in December illustrate how producers, with direction and suggestions from Fresh Fork Market are truly outstanding.  The sugar content increases when these root when carrots and other root vegetables remain in the ground and covered just until they are offered to us.  This process represents the best of Ohio’s winter bounty.   Here are two ways to enjoy these winter treats.  The carrots or, if they are small scrub them and enjoy them raw.  Taste
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Watermelon Radishes

Watermelon radishes You likely saw these once during the year, but if not, here they come.  It's the season for root vegetables, and one of the most interesting ones is the watermelon radish. The outside is white to light green, but cut them open and the inside is pink-usually bright fuchsia   These radishes are milder and sweeter than typical radishes.  They are larger, too.  They are an heirloom variety that came
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Beans

1 cup dried beans ½ cup each of diced onion, carrot and celery 1 bay leaf and  ½ of dried thyme   Spread the beans on a tray.  Pick out any broken pieces or pieces that look damaged.  Shake the tray to look for pieces of bean shell or other impurities.  Place the beans in a bowl and cover with water.  The water should be 2 or 3 inches above the beans.  Soak overnight or for 6 or 8 hours.   Strain the beans and rinse. 
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Things to Not Throw Out

I hate to throw anything away.  Working with Fresh Fork Market provides me ample experimental food, as I often take home damaged food.  Over the summer, my crock pot was on nearly every day, turning split tomatoes into pasta sauce, tomato paste, or simmering sauces.  I pickled anything that didn't move, some with better results than others (pickled snow peas showed up in my Bloody Mary cocktails last week-yum).   Here are some highlights of things that you should not throw away: Squash
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Rutabagas

The arrival of this very interesting root vegetable presents a positive challenge.  What can one do with a vegetable, a root vegetable, that has never been popularized in the mainstream?   Many of us have had unpleasant experiences with certain vegetables.  Over cooking, bad preparation, bitter or unappealing textures and colors remain in our memories.  This is not so much the fault of the cook, but of the producer.  Vegetables produced in healthy, nutrient dense soil are no match for commercially
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