Archive for June 2011
Summer Share 2011 – Week 5
Ground Beef, Cherries, Yogurt, Beets, Carrots, and More This week with Independence Day around the corner we will feature some picnic-friendly items. For the newsletter, we’ll have some great recipes for beets, all derived from the Beet Beet Revolution event we had at the Grovewood Tavern earlier in the month. This week’s contents are: Small…
Read MoreSummer Share 2011- Week 4
Chicken Sausage, Spinach, Goat Cheese, and the last round for Strawberries Ok, so I was wrong. We thought berries were going to taper off quickly last week, but the cool weather has helped them hold on. So strawberries this week will take us right into cherries next week! This week’s signature product is our new…
Read MoreSkim vs 2% vs Whole Milk
Last week I was fascinated by the demand for skim milk…so I thought this week might be a good time to start a conversation about milk. In this section, I’ll cover 3 topics which I find fascinating: – Federal Milk Market Orders – Pasteurization and Homogonization – The health effects of milk‐fat FMMOs: The most…
Read MoreSummer Share 2011 – Week 3
Strawberries, Ground Beef, Tomatoes, Spinach and more The strawberries were a big hit last week so we’ll feature those again this week. Strawberry season is very short in Ohio; this will be our last time to have them until next year! This week’s bag has a slight “taco salad” theme. We have fresh hoop-house tomatoes,…
Read MoreKeeping your greens fresh
Your refrigerator sucks the moisture out of these vegetables. There is not enough humidity. In the grocery store and distribution warehouses, these items are often packed with shaved ice or continually misted with cold water. Try this technique to best preserve lettuces, spinach, and all leafy greens. 1) Wash greens in COLD (even ice cold) water. I add…
Read MoreSummer Share 2011- Week 2
Chorizo, Eggs, Spelt Berries, and Whole Wheat Pasta We had a very successful first week last week. Thank you again for subscribing to the CSA. This week, I think I have another good bag for you. I know last week there was a little bit of panic from folks who forgot about pickup, etc. In…
Read MoreFresh Fork Ohio Wine Country Tour
Dear Robert, Our bus is half full for the Winery Tour on June 26th. Be sure to RSVP your seats now before they are sold out! Don’t miss out on the 2nd Annual Fresh Fork Ohio Wine Country Bus Tour. On Sunday, June 26th we’ll take an excursion to four of Ohio’s premier vineyards and…
Read MorePasture Raised vs Free Range
This is a topic I will rant about all summer and continually educate you on. Free range simply means the birds aren’t caged up. To many industrial producers, such as Tyson or Gerber, that means free range within a large chicken barn. So they never see green grass! Pasture raised means that the birds are…
Read MoreDeboning a Chicken and Cooking in Parts
Place the chicken on the cutting board, breast side up. Remove the thigh‐leg pieces. Push the thigh away from the body by placing your thumb and fingers between the thigh and the body and then opening your hand. Carefully cut the skin that should be stretched by this action. Once the flesh is exposed put…
Read MoreWelcome 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…
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