Week 11 – Summer Share 2015
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”15547″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Whole Wheat Pasta – 1# Charloe Cheese – 1 piece (6 oz) Cherry Tomatoes – 1 pint Slicing Tomatoes – 1.5# Lettuce – 1 head Tomatillos – 1# Sweet…
Read MoreFMMOS
One of the most fascinating facts about milk, I think, is that the price is fixed by a quasi‐government organization known as the milk marketing board. In the 1930s, the USDA set up milk market orders to ensure that everyone could afford milk. Up until the late 1960s, there were over 500 localized market…
Read MoreWeek 10 – Summer Share 2015
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”15518″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Bacon – 1# Lettuce – 1 head Tomatoes – 1.5# Green Beans – 1# Broccoli – 1 head Red Cabbage – 1 head Collards – 1 bunch Peaches –…
Read MoreTrevor on Small Batch Dispatch Podcast
Week 9 – Summer Share 2015
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”15415″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Pork Shoulder roast, appx 2 to 2.5# Sweet Corn – 6 ears Green Onions – 1 bunch Candy Onion – 1 Green Bell Pepper – 2 ct Kale –…
Read MoreJar Salads
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 preparing more than a few days ahead, save the dressing to be put on in the morning before you leave the house. This recipe fills a quart sized glass, which…
Read MoreWeek 8 – Summer Share 2015
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”15074″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Whole Chicken Zucchini x 2 Leeks Sweet Corn (4 ears) Red Onion Candy Onion Green Beans, 1# Peaches, quarter peck [/vc_column_text][/vc_column_inner][/vc_row_inner][/tab][tab title=”Large Omnivore” id=”1436329040259-1-0″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”15077″ animation=”Fade In” img_link_large=”yes”…
Read MoreGuide to Cheeses
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 local dairies developing artisanal cheeses all within a stone’s throw of Cleveland, and we are lucky to carry some of their wares and wheys. All of the cheeses we sell– cow’s milk,…
Read MoreGuide to Making a Great Burger
Chefs and meat heads everywhere argue about forming the best burger. The argument stems from tenderness. We all agree we want tenderness. The problem is some consider tenderness the ability for the burger to break apart in your mouth. I, on the other hand, believe tenderness is related to moisture retention and a slightly chewy…
Read MoreGuide to Cooking Dried Beans
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 dried beans. His general advice is to cook the whole package all at once, and then to freeze in individual portions (1-2 cups) in their liquid for easy cooking use.…
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