Bountiful bags and long lines. That brings a
second thought to my mind. Sorry about the waits the last month on the bags. Some bags are much more time
consuming to pack than others. Last week’s bag was possibly the worst we’ve ever had. All the bags were
bursting, but the larges and vegetarian bags had 24 items in them! As you could tell, they didn’t even fit in the
bags…and you should have seen the back of the trucks! Sadly, this happens to be the luck of the draw because when
the crops are ready to harvest, we have to take them.
Further, last week’s
bag contents cost more than what you paid for the bag! We’ll have to make that up in the last 6 weeks so I’ll try to
shop wisely for you over the next few weeks.
This week, we
lucked out and the cool weather slowed some things down. This week’s bag will be significantly easier to pack with
fewer ingredients and fewer variables between the bags.
Upcoming Events. As we close in on
our winter season, we do still have a few events coming up. We have the emails scheduled to come out gradually over
the remainder of the season, but here is a “save the date” list:
21: Uptown Popup Dinner with Chefs Parker
Bosley and Adam Lambert. A few seats remain. Details and registration HERE for Uptown
Popup. Here are some photos from last week’s Raw Vegan Popup Dinner: Photos Here.
28: Customer Appreciation Pig Roast and
Potluck. Lots of family activities, a free event, and a day full of fun. Please join us. Details and registration HERE. A
deposit is required so that we can plan accordingly for staff, tables, and our dish.
6: Ethnic Eats with Chef John Selick.
More details to come as we work out the menu, but expect some good eats and info. Registration link (with limited
details) here: Ethnic Eats
14: Cabbage Mania with Parker Bosley. I’m
really looking forward to this one as cabbage is a favorite vegetable of both Parker and I. More details about the
menu to come, but registration is open at this link: Cabbage
10: My favorite event of the year, Thanksgiving
Beer Dinner. It is just what it sounds like. A full T-Day feast with multiple preparations of turkeys,
countless sides, and delicious sides. We’ll demo several of the recipes and answer questions from the attendees
about how to master their Thanksgiving feast. Full dinner and beer included. This one sells out fast.
This year’s menu to come later. Registration link here:
Thanksgiving Beer Dinner
Photos from last year’s Thanksgiving Beer
There may be a few more
surprise popup dinners coming this fall. I’ll let you know soon.
’em up! This is the time of year to start processing
veggies for the winter (if you haven’t been doing so all along). Below are some ideas and things you can find on our
website, many available for pickup this
Tomatoes: tomato sauce, canned tomatoes, oven dried tomatoes (like sun dried), dehydrated tomatoes,
frozen tomatoes (to sauce later or use in stews). $20 per half bushel (approx 20#)
Hungarian Peppers: hot pepper slices, stuffed hot peppers, pickled hot peppers, Italian hot peppers in
oil, pepper butter (like a homemade mustard). $18 per half bushel
Apples/Pears: apple/pear sauce or apple/pear butter. Pears are in now and
again at the end of the month, then apples should continue to come in most of the winter thanks to controlled atmosphere
storage. Pears $20 per half bushel. Apples $32 per bushel (45-50#). Both will include an
additional $6 crate deposit.
Cabbage: make your own sauerkraut! $2.5 per large head.
Speaking up “put ’em
up,” fellow customer Peggy S from Solon has been working hard at putting up her organically grown pickles. Peggy
started a cottage industry business creating refrigerator pickles. Her dill pickle spears are crunchy with a nice
acidic zing and a light dill hint. Peggy’s Pickles are not canned; instead, they are fermented and are sold as
refrigerator pickles. This means you must keep them cold and the benefit is that there are live, healthy enzymes in
the pickle due to the fermentation process.
Peggy sells her pickles
by the 32 oz jar (quart) and each jar is $6.50. The supply is limited this year to about 100 jars and they may be
preordered at http://csalogin.freshforkmarket.com
Season. The Fresh Fork Market winter session starts
the week of November 3rd. For those who have done it before, you can attest to the fun. We start
with 3 consecutive deliveries then start every other week schedule to skip the holidays. The winter season is 15
deliveries and it lasts until mid-May. There is only one size bag (essentially the summer large bag) and no
vegetarian or vegan options available (such options wouldn’t be a fair value in the winter). The bag comes out to
$45 per delivery, which is every other week.
We’ve been working hard
to get ready for the season. A few weeks ago I made an impromptu drive to upstate New York to buy an automatic bean
snipper. This machine trims the tails and tips off of green beans and wax beans at a rate of 1,000# per hour! This
made is possible for us to buy Jonas Hershberger’s 6,000# of beans last week. Yeah, we put a few beans away already.
Here are a few photos of it
We’ve also been using
the corn husker and cutter that I bought last fall to process sweet corn. We’ve already put about 15,000# of sweet corn
into the freezer for the winter.
Other frozen vegetables
include peas, strawberries, blueberries, blackberries, and diced heirloom tomatoes. Clark Pope and some of our other
producers have been working hard as well to “put up” tomatoes into sauce and other preserves for you this winter.
Full details about the
winter season and registration can be found here: Winter
Salmon Club 2014: Wild Caught Alaskan Salmon
Ok, now I got your attention. Clearly not local, right? Well there
are some things that we will never source local here, and some fellow Fresh Fork subscribers have turned me on to a truly
Jill S and her friend Freddy organize a “buying club” in Cleveland for the
Wild Salmon Company out of Asheville, NC. Heidi, who lives 9 months of the year in Asheville, grew up in Seattle and
her family has always fished salmon in Alaska. At age 15, her dad bought her a commercial fishing permit for one of
the fisheries in Alaska. Today, she has fished every summer for 20 years in Alaska.
Heidi and her boyfriend catch the fish and even sort them for quality and
package them for sale. The product is sushi grade, IQF frozen. It is fantastic and very reasonably priced (since she
is selling direct).
Last winter, Allyson and I traveled down to Asheville to help Jill and
Freddy out and pick-up their salmon. We were very excited to meet Heidi and learn about her operation. It was
fascinating. And because I have no control, I decided to bring back 200# for last winter’s customers to try. I
get emails weekly to this day asking when we’ll have more. It is really that good.
This year we worked with Heidi in advance to buy a whole pallet and ship
it back to Cleveland directly from the processor in Seattle. This year’s fishing season just ended and Heidi is in
Seattle now sorting and grading the flash-frozen fish. The salmon will arrive in Cleveland in October and will
be distributed during the week of October 13th.
Because we were able to work with Heidi before she started packaging, we
were able to get the cream of the crop – all center cut filet portions graded by size.
Usually she sells random weight boxes. I know that is a recipe for disaster when you need to split them up. So
we worked to get you all the same size portions.
The center-cut, wild caught Alaskan salmon filet portions are
available by the piece and by the 10# box. The pieces average about 6 oz each. They are $18.50 per lb,
so $7 per serving. For those who know they will eat it, think about buying a whole 10# case and saving. 10# cases
are $165 per box and average about 26 portions per box.
You can purchase this preorder via http://csalogin.freshforkmarket.com.
When shopping, we didn’t want to create a special category just for
fish. Look under Meat. This is a once per year opportunity and once it is gone, there won’t be any until next
Note: This is a preorder and the product will ship during the week
of Oct 13. Please keep your confirmation email, print it out, and put it on your fridge to remind you to get it the
week of Oct 13th.