Ingredient Intelligence - Fresh Fork Market

Yogurt: Beyond the Parfait

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 for sour cream, mayonnaise, or buttermilk in most recipes, but here are some more not-your-average-uses! Have any other favorite recipes that use yogurt? Please send them our way– we’d love to try them!Try…

Selecting the best corn

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 these tips: 1. Look for bright green husks that are a little shiny. 2. Look for soft golden silky tassels at the end of the ear. 3. Squeeze the end…

How to Properly Cook a Sausage

I cringe and clinch my teeth when I go home and see my dad grill a sausage. He takes it from fresh meat in the refrigerator to a hot grill and cooks it all the way through. The final product – usually a dry sausage. There are generally two types of sausages – fresh and…

Spaghetti Squash

What the heck is a spaghetti squash, anyway? A spaghetti squash is a winter squash. It becomes available in the fall and is hardy enough to store all winter. At regular room temperature, spaghetti squash will last for a couple of weeks. If stored at 50-60 degrees, it will last as long as 6 months.…

Pickled Green Beans

I had several people tell me they have a lot of beans and aren’t sure what to do with them. Whenever you are in doubt as to what to do with something, my fall back is always pickling. I love pickled vegetables as a snack, and adding interesting pickled vegetables to a relish tray takes it to…

Make the Most of Berry Season

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and pop in the fridge. The…

Spareribs vs Baby Back

Just to be clear, baby back ribs don’t come from baby hogs. I, and most of the butchers I know, prefer a spare rib to a baby back. The spare rib bones are spaced further apart and have more meat and fat between them. On a hog, the rib cage starts at the spine (top…

Let’s Talk Turkey

Thanksgiving is just around the corner. It seems like just a few weeks ago we were planning the summer season, and now we are ready to finalize our turkey orders. We gave our current CSA subscribers first dibs on Thanksgiving packages. We had such a great response, that quantities are selling out fast! If you…

Turnip Greens

Turnip greens are an extremely nutrient packed vegetable. However, many folks are lost on what to do with them. They may be prepared the same as you would prepare mustard greens, kale, collards, or chard. The less you alter them, the more nutrients you retain. For the healthiest preparation, try simply steaming your greens. You…

Cooking with Pumpkin

Try using any variety of Sweet or Pie pumpkins for a ton of iron, fiber, Vitamin A, Vitamin C and antioxidants! It’s also totally delicious, and easy to cook with. Make your own from-scratch pumpkin pie, pumpkin bread, pumpkin butter, etc. Slice the pumpkin in half (creating two symmetrical halves, except for the stem) and scoop…