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What brand of pots and pans do you recommend?

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When considering pots and pans as well as knives the best rule for me is purchase once.  Buy high quality products that your grand children…

Green Cabbage

Can you freeze cabbage?

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Yes, cabbage can be frozen, however the wedges, quarters or shredded cabbage must first be blanched. Cut the head of cabbage in half from top…

early_summer_veggie_bowl_greens

Reviving Greens with an Ice Bath

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Greens require a tons of humidity and moisture to stay fresh, and unfortunately your refrigerator sucks the moisture out of them. In the grocery store…

parkers_roast_chicken

Guide to Cooking a Whole Chicken

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Our chickens have so much flavor because of the way they are raised- slow and naturally outside on green grass where they forage for bugs...
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Guide to Roasting a Turkey

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Begin with a Brine First, before you even get to the roasting, you should definitely brine your turkey. Any brine time is better thank no...
FFM_pizza_guide

Pizza Guide

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Perfect Homemade Pizza is a tricky thing to achieve, but with a little practice and the right technique, you can be making parlour-worthy pies in…

heirloom_tomato_cherries

Tomato Guide

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If you have tomatoes growing in your garden, tomatoes from your neighbor, tomatoes in your farm share-- you might just be plum tuckered out of...
mason_jar_salads

Jar Salads

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Jar Salads are an excellent (and cool!) way to prepare a healthy lunch for work or school. The trick is in the layering– if you’re…

cheese_guide

Guide to Cheeses

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You might not know this, but Ohio is the nation's lead producer of Swiss Cheese. Besides these major cheese productions, however, we also have some amazing small...
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Guide to Making a Great Burger

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Forming a Great Burger Chefs and meat heads everywhere argue about forming the best burger. The argument stems from tenderness. We all agree we want...
guide_to_cooking_dried_beans

Guide to Cooking Dried Beans

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Parker is the president of the Dried Bean Fan Club here at Fresh Fork, so we wanted to give you his guide to cooking our…

grilled_brats

Fresh Fork Market’s Sausage Guide

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We have a lot of varieties of sausage links and patties at Fresh Fork. Our pasture-raised meats are so delicious, that we keep coming up…

yogurt

Yogurt: Beyond the Parfait

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Plain Yogurt has a whole repertoire of uses beyond the berry, honey and granola parfait (that is, nonetheless, delicious.) You might already know you can swap it...
Step 5: Continue to whisk as it cooks another few minutes and thickens.

Roux How To

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A roux is a classic thickener in French Cuisine– it’s a simple combination of melted butter and flour, and then a liquid (with stock, it’s…

Pastry Dough with Butter

A Lesson in Pastry Dough from Parker

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As we prepared our recipe for Chicken Pot Pies this week, we decided to address one of the often-overlooked elements of this delicious mid-winter dish–…

Sweet Corn

Selecting the best corn

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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…

Dragon Tongue Beans

Parker’s Take on Dragon Tongue Beans

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Consider using Dragon Tongue Beans as shelling beans. Recently when I was doing a cooking demonstration at the Downtown Farmers Market I spoke with a…

Curly Green Kale

Parker welcomes you to Week 1

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In the first few weeks of the Fresh Fork Market Summer season we can be pleasantly overwhelmed by the contents of the weekly bag.  After…

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Making Pickles

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So, you want to make a batch of pickles?  How much do you need to buy?  Where do you start?  For your first attempt at…

tomato_sauce

Things to Not Throw Out

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I hate to throw anything away.  Over the summer, my crock pot is on nearly every day, turning split tomatoes into pasta sauce, tomato paste, or…