Welcome to Fresh Fork Summer Share 2011
Thank you very much for subscribing to the FreshFork Summer CSA. Each week I’ll provide you with a newsletter to help guide you in your local journey. The topics will range from farming techniques to recipes and preservation techniques. The first few weeks of this year’s CSA will focuson staples and pantry items. This is…
Read MoreSummer Share 2011 – Week 1
This week you will get two of my favorite products – our pasture raised chickens and farmstead yogurt. The chickens are from Aden Troyer and Jon Raber in Baltic, OH. They have been raised entirely on pasture with access to fresh grass and the bugs in the soil. The yogurt is from Velvet View Farms…
Read MoreHow Fresh Fork Market Began
Fresh Fork Market was born at the Entrepreneurship Education Consortium in August of 2007. Four Case Western Reserve University students carried their idea forward throughout their senior year of college. In June of 2008, Fresh Fork Market launched service in Cleveland, Ohio to deliver fresh local products directly from local farmers to local restaurants. The…
Read MoreSign up for Summer Share 2012
Fresh Fork Market connects Cleveland area customers with local, artisanal producers. We service home consumers as well as restaurants. A Weekly, Local Gocery Subscription…Delivered Near You! 2011 Season Signup NOW! Our home consumers participate by joining our “CSA+.” This is a weekly grocery subscription at either $25, $40, or $50 per week. All of the…
Read MoreFresh Fork Payment Plans – Summer Share 2012
Download the PDF: CSA+ Pricing Model Small 2012 Dates of CSA+ ‐ Wednesday June 6th through Saturday, November 3rd Total Weeks: 22 $25 Per Week ‐ $30 worth of product Payment Plans: each plan is for $30 worth of product per week, discounts given for most commitment Full Program ‐ 22 weeks, $567. Check/Cash Discount: $550 BEST VALUE…
Read MoreFrom the IFO Conference…Homeopathic Veterinary Medicine
This past weekend I had the pleasure of speaking to a group of about 130 farmers, market managers, and educators at the Innovative Farmers of Ohio Conference at Hiram College. My topic was fairly run of the mill….farming as a business and how to start, grow, measure, and change it. I think I did an exceptional job. …
Read MoreWinter Share 2010/11 – Week 7
Package Contents: ‐ 1 lb ground veal ‐ 1 lb ground pork ‐ 1 lb ground Italian sausage ‐ 5 lb red norland potatoes ‐ ½ lb young green onions ‐ 1 lb black pepper basil linguini ‐ 1 pint sweet sorghum ‐ 2 lb cornmeal ‐ 1 dozen eggs ‐ 1 package honey puffed…
Read MoreWinter Share 2010/11 – Week 6
Package Contents: – 1 roasting chicken – 3 lbs sweet potatoes – 1 head green cabbage or napa cabbage – 1 lb smoked bacon – 3‐4 lbs winter squash – Quarter peck gold rush apples – Meat smorgasbord…pick 1: o Pork spareribs o Pork baby‐back ribs o Boneless pork chops (2) o Pork shoulder o…
Read MoreHow to Prepare a Smoked Ham
Your ham (if you ordered one) is already cooked. It has been fully smoked over hickory wood chips, so all you need to do is reheat your ham to an internal temperature of 150 to 160 degrees. Depending on what cut you have, carving it will be slightly different. The shank portion is the one that is pointed at one end. This…
Read MoreTurkey Brining
Brining is a method of soaking meat in a salt-based solution to tenderize the meat, infuse flavors, and help the meat retain moisture while cooking. The additional moisture in the meat also reduces the cooking time since water transfers energy faster than air. There are no standard “best” brines. It is all a matter of…
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