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Brining a Turkey

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Any brine time is better than no brine time-- even just a few hours will reduce cooking time, impart moisture and result in more evenly-cooked…

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…

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…

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…

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…

Guide to Roasting a Turkey

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First, before you even get to the roasting, you should definitely brine your turkey. Click here for instructions on brining your turkey. 1. Start the…

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…

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…

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…

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…

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

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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…

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: 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…

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…

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--…

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…

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…

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…

What is a Mortar and Pestle and how is it used?

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What is a Mortar and Pestle and how is it used? This handy kitchen utensil is the predecessor of the food processor.  It’s a must…