Spring Radishes
Peppery flavor, red skin and white interior. Bulb and leaves both edible. Recipes Pickled Radishes Coarsely grate them or slice them into thin slices. Slice a small onion as well. In a separate bowl, mix together a half cup of sugar, 2./3 cup of lightly flavored vinegar (white wine, rice, or somethingelse light in flavor),…
Read MoreCaraflex Cabbage
Small-headed, early Summer Cabbage with great leaves for making wraps. Recipes Collard Green Wraps with Cauliflower Alfredo Collard Green Enchiladas
Read MoreRed Beans
Chicken Brats
The chicken in our chicken brats is a blend of white and dark meat from pasture raised chickens, and comes in 4 large links (approximately 1.25 lbs. per package.) These sausages are great grilled or roasted for sandwiches, sliced and tossed with pasta, as well as a substitute for pork sausage in most dishes. This fresh…
Read MoreBerkshire Pork Chops
Our Berkshire Pork makes some really delicious pork chops.These boneless chops are cut about 1.5 inches thick, and each pack includes 2 chops ranging from 1 to 1.5 # per package. For a simple preparation: Allow the chops to come to room temp. Season with salt and pepper, and pre-heat the oven to 350. Sear the pork…
Read MoreStrawberries
We have a few different varieties of strawberries that you’ll see over the course of the Summer, and these delicious fruits should be enjoyed at once. If you’re planning on eating them within 24 hours, just keep them on the counter at room temperature. If you need to wait a little longer, then store in…
Read MoreRhubarb
Rhubarb is botanically speaking a vegetable, but this bright pink and green stalk, when cooked, takes on a lovely tart-sweet flavor so is most often served like a fruit. It make a great dessert sauce (scooped over or mixed into ice cream), as the base of a tart or shortbread, or even in more savory…
Read MoreAsparagus
Asparagus is a lovely sight to see: it means that Spring has finally sprung, and for the few weeks that these tender spears are around, they dominate the menus at local food restaurants, and hopefully, your kitchen! They make a great starter, a wonderful additional to a salad, can be grilled, roasting or puréed into soup.…
Read MoreKohlrabi
We have two types of Kohlrabi you’ll see over the Summer: purple and green. For many people, joining a CSA like Fresh Fork is an opportunity to try new vegetables, and this might be one of them. It’s actually a delicious root, with a similar texture and taste to a broccoli stalk, and can be…
Read MorePurple Filet Beans
The purple filet beans are the very best. More tender than a typical green bean. Yes, they do turn green when blanched in boiling salted water for about four minutes. Pinch off the ends of the beans where they were attached to the plant. After blanching, refresh in ice water and spin them dry. A few minutes…
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