Choked Up Summer ‘Maters

Erin has an affinity for stuffing vegetables.  Not only do you get awesome presentation, but you get to eat the vessel your food comes in.  Usually when you think of good vegetables to stuff, peppers, eggplant, squash and other large sturdy foods come to mind.  This recipe is a bit outside the box to help us cope with the bounty of maters (aka tomatoes) this time of 4-2 Its really quite simple.

Week 8 in Pictures

This week's bag may have assorted types of lettuce.  Pictured below is the butter lettuce. Be sure to read the newsletter about the potatoes!

Small Omnivore

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Small Vegetarian

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Small Vegan

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Large Omnivore


 Large Vegetarian

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Depression Bread

From Barb N.- Attached is the recipe we used to make bread from the wheat flour that was in our bag the first week.  Turned out delicious and the bag of flour was exactly the amount needed for this recipe. 1 pkg dry quick rise yeast ½ cup water (very warm) 1/3 cup sugar ¼ tsp salt 2 cups warm water 2 ½ tsp melted shortening 6-7 cups flour (the bag we received in our FF bag was perfect amount) Dissolve yeast in ½ cup very

Tribe Night with Fresh Fork Market

Nothing says summer like a good, old fashioned baseball game! Join us on May 20, as we cheer the Tribe to victory over the Detroit Tigers! Buy your tickets, then join us for Happy Hour at Pura Vida to pick them up. Tickets are only $14 and are on the 100 level. We will be at Pura Vida by 5pm. Here you can buy yourself a cocktail or enjoy one of their specials made just for you. We will wander

Green City Growers

This week features lettuce from a new purveyor for us, Green City Growers.  Their product is great, and since the greenhouse is just a few short blocks from our warehouse, they are certainly local. Green City Growers is a cooperative business that is part of the Evergreen family of cooperative businesses.  They provide jobs and income for folks while making them owners of the business.  It is a great business model. Last week, we were able to visit their

Holiday Guide

Time is short this year between Thanksgiving and Christmas. Make your holiday feasting, partying and gift giving more local with items from fresh Fork Market. Download our holiday guide to see all our goodies! 2013 Holiday Guide To order, call 800-861-8582. You can order online through our regular subscription interface.  Some items are sold out already, so hurry!  Click here! Here are some of the items that are in the guide! P1070164 more

Thanksgiving Guide

To make the most out of all your holiday goods, check out our Thanksgiving guide.  We introduced it at our Thanksgiving Beer Dinner, and filled it with all the tips and tricks that you will need to fix a fabulous feast.  Not to mention all those tasty side dishes made from the produce in your packages. Thanksgiving Beer Dinner and Cooking Class In side you find Andrew's Cornbread Dressing recipe, a big hit at the dinner.  There's Parker's Pumpkin Bread Pudding,

Thanksgiving Beer Dinner

Trying to figure out what to do this Thanksgiving to impress your guests?  Well then join us for a Thanksgiving beer dinner and cooking class on Monday, Nov 11 at Market Garden Brewery.  Chefs Parker Bosley and Adam Lambert will serve both classical and modern Thanksgiving dishs, all paired with delicious Market Garden Brewery beers. The format of this dinner is a "family style" Thanksgiving dinner interupted periodically for some short instruction, including a demonstration of prepping the turkey for cooking,

BLT Pizza

If you still have tomatoes floating around, try this.  All the flavors of a BLT on a crispy grilled crust.  Recipe courtesy of Fleischmann's Yeast.


  • 3 1/2 to 4 all-purpose flour
  • 1 envelope Fleischmann's Pizza Crust Yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 1/3 cups very warm water (120 to 130 degrees Fahrenheit)
  • 1/3 cup oil
  • Additional flour for rolling
  • Additional oil for grilling
  • 1 cup mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons Spice Islands Minced Garlic
  • Freshly ground Spice