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Summer Share 2014 – Week 1

Summer Newsletter Week 1 Dear Robert, The Summer 2014 season is officially here! We have made a lot of changes to the email format and newsletter for the coming year and we hope you find it as exciting as we do! In advance, myself, the staff, and the farmers of Fresh Fork Market want to…

Winter Share 2013/14 – Week 5 (update)

Pork Shoulder, Kale, Sauerkraut, Cheese, and lots of veggies This week we are back on schedule for another winter subscription delivery. This week we have some holiday themed favorites lined up, just in time for Christmas and New Years. As a reminder, we do have deliveries in two weeks again, including on New Year’s Day.…

Summer Share 2013 – Week 20

Ground Beef, Potatoes, Eggs, Broccoli, and More Looks like we might start to cool down after this week. This recent warm weather has really pushed the broccoli and cauliflower fast. We’ve actually lost quite a bit of it that has gone to seed to quickly. Other broccoli and cauliflower is rapidly being frozen for our…

Summer Share 2013 – Week 14

Labor Day is now past and fall is right around the corner. Isn’t that scary to think about? I hope everyone has been diligently freezing their vegetables and fruits for this winter. With the bounty of summer there is no reason to starve all winter! Usually this time of year I’m freezing batches and batches…

More Than A Side Dish

Please join us for a Fresh Fork Market favorite event. The focus of this event is to demonstrate easy and healthy vegetarian cooking recipes. These techniques will allow you to utilize the abundance of vegetables in your CSA in the heart of the summer! The class will be led by Chef Robin Blair, owner of…

Vitamix & Fresh Fork Market 2013

Do you own a Vitamix or dream of having one? I am a proud owner and love the power, efficiency, and ease use of my machine. We are now very proud to offer an exclusive Fresh Fork Market and Vitamix workshop, focused entirely on using your Vitamix to utilize seasonal, local ingredients for smoothies, raw…

Threshing and Family Farm Day 2013

I’m so excited to announce this event. For Saturday, August 3th, we’ll have a day full of fun and education at Wholesome Valley Farm in the heart of Amish country. The focus of the day’s events will be a horse drawn oats reaping (harvest) and steam powered threshing (removing the seed from the stalk).…

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

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 have for Italian and Mediterranean influenced food. Place garlic, herbs, pepper flakes in the bowl—the mortar—and mash and mash and mash these ingredients together with the Pestle. Purest insist that…

Summer Share 2013 – Week 6

Sweet Pea Linguine, Beets, Yogurt, Raspberries, and Cherries I hope everyone enjoyed last week’s bag. This week we have a nice surprise as well. Earlier in June as the peas were blooming, we slowly started sending pea tendrils and extra peas to Ohio City Pasta. They ground the product and turned it into a paste…

What can I do with small spring onions?

Trim the base or root of the onion very carefully maintaining enough of the root to hold the layers together. Remove the stem or top. Peel the very thin outer layer. It is important the onion does not “deconstruct” from this trimming and peeling. Place the onions in a heavy bottom pan and cover with…