Here’s what we were expecting to receive:

• 1 head Napa cabbage
• 1 8 oz. chunk pepper Havarti
• 1 bunch mustard greens
• 1 lb. black beans
• 1 half lb. mixed greens
• 1 head broccoli
• 1 acorn squash
• 1 half gallon apple cider
• 1 quarter peck Empire Red apples
• 1 bunch collard greens
• 1 butternut squash
• 2 ct. red peppers
• 1 head cauliflower
• 1 head leaf lettuce
• 1 package, 1.25 lb., Andouille sausage (Smokey, Spanish sausage)

I roasted lots of butternut squash this week.  I think I’ll save this one for a few days and then try the squash/bean burritos that I read about last week.

The local broccoli is always delicious.  I’ll use it for a side dish soon.  I love that we received purple cauliflower.  It is really bright and fun!

Pepper cheese is not usually my favorite, but this cheese is really good.  I’m probably going to have it with eggs.  The lettuce is very crisp looking and also a really small head.  It will make one individual salad.

I haven’t made my stuff acorn squash yet this season.  This might just be the week for it.  The peppers will get chopped for salads.

Apples tend to disappear without any work.  We put the sausage in the freezer.  I see some more of the sweet potato hash in our future.  The kids thought it was too spicy, but Stephen and I can eat it for lunches.

I’m too tired to think much about the greens.  I read up on mustard greens, so I am a little less afraid of them.  But, I still don’t know what my plan will be.  We get these bagged mixed greens often, so I need to figure out a way to use them.  I just think they are bitter.

I’ll probably chop the collards and cook them with taco meat.  I have no idea about the Napa cabbage, so I need to look at that one on line.

I’m surprised that the cider has been here for several hours and is still unopened.  Nick, Sally and Stephen will love it.  It’s too sweet for me.

Weeks like this leave me in awe with the huge variety of items that we can obtain locally.

I have a full day tomorrow and then Sunday will be “use the greens day”.

Wow, what a great event!  Today, Fresh Fork Market hosted a customer appreciation pig roast & pot luck.  It was quite the event.  It was held at Hill N Dale Club in Medina.  We arrived right at 2PM and there weren’t too many people there yet.  The kids headed straight for face painting.  Kirsten did a great job and the kids loved it.

We didn’t have a mirror, so we took photos of the kids and show them to them.  Worked like a charm.  Next up was pumpkin carving.  Our kids aren’t quite old enough to work the tools, so I talked them into coloring them with a marker instead.

There were 3 sets of corn hole set up.  Quite a few people enjoyed them.  We also had brought chairs for Nick and Sally.  For a while they carried them everywhere they went.

There was a registration table.  We could get our deposit back or donate it to the Innovative Farmers of Ohio.  Mary Holmes their president and Parker Bosley staffed the table.

Most of the attendees brought a dish to share.  The dishes were labeled and set out in the pavilion.  It was quite the spread.

The pig was the main attraction.  Here, Trevor and Clark are checking the temperature.  It was a really big pig.

Kelly was our emcee for the day.  She did a fabulous job organizing the signage and activities.

Our family participated in and egg toss.

They were strong eggs.  I love this one with the egg mid-air.

Oh, and it rained!  But, Trevor put up and tent and the pig was fine.  We had tents to eat under and we didn’t let it ruin our festivities.

Nick and Sally didn’t even know what a 3 legged race was until today.  Sally fell a couple of times.

Nick didn’t want to stop, so Stephen swapped Sally and became his partner.

The kids went back for round two of face painting.

The played with (fought over) the umbrella.

We played awesome Fresh Fork bingo for bacon!  And then there was the pie eating contest.  No thanks, those folks were crazy.

We had a super excited winner too!  Before we headed home, Sally tried catching a few rain drops.

I never tried to count the number of people who came out, but I’m sure it was at least 200.  I can’t wait for next year!  Although, Nick has announced plans for us to have one in our living room tomorrow.  He wants to run the games and thinks Trevor should cook a pig everyday.

I love the colors this week!

Here’s what we were expecting:

• 1 bunch golden beets
• Approx. 2.5 lbs. San Marzano Roma Tomatoes
• Either heirloom tomatoes or 1 pint grape tomatoes
• 1 pint yummy pepper mix (all sweet peppers)
• 1 lb. Berkshire bacon
• 1/2 lb. mixed baby greens (chard, kale, arugula, mizuna, and more)
• 1 head cabbage
• 1 quarter peck Gala apples
• 1 head broccoli
• 8 oz. grass-fed smoked cheddar cheese
• 1 half pint of either Pappy’s pepper butter (like a sweet and tangy homemade mustard) or 1 half pint of Pappy’s Candied Jalapeños (semi-hot jalapeños in a honey syrup)
• A handful of colored peppers (red long peppers probably early week and purple peppers later week)

I’m not sure what happened, but we ended up with eggs and spaghetti squash.  We didn’t get broccoli.  I can see the switch with broccoli and squash – but eggs?  We also got lettuce, but I think that was a deliberate attempt at BLT ingredients.

I have two spaghetti squashes.  I’m thinking about making it Italian style and serving it like spaghetti.  I think everyone in the house will eat it like that (especially with cheese on it).  The head of cabbage is pretty small.  I think I’ll keep it a few days and then make some of my coleslaw.

We’ll be eating apples in our oatmeal.  Also, I ordered a new dehydrator and I’m anxious to try fruit rolls, so some puree might be in order.  These are really good paste tomatoes, so they’ll end up in sauce at some point.  For now, the freezer will be their home, along with the heirloom tomatoes.  We have an over abundance of tomatoes this year, but we aren’t getting them all at once, so it’s harder to make and can sauce.

The Pappy’s Pepper Butter is medium hot.  I’m not a fan of hot things, but I’m determined to try this and a few other things that are on our shelf soon.  My goal is to eat from our house as much as possible.

Delicious bacon never goes to waste around here.  I didn’t get it in the freezer right away, so it’s thawing in the fridge.  We’ll probably have it on Saturday or Sunday.  I wasn’t expecting eggs and we have an overabundance.  I’m going to gift a dozen to my mom since she’s helping with the kids tomorrow.

I don’t think I’ve ever tried this cheese, but there are very few that I don’t like.  All of the peppers this week should be sweet (not hot!) and I’m happy about that.

We also got some mixed greens.  This batch looks pretty good to me, so I’m going to have a big salad for lunch tomorrow.  I’ve gotten away from lunch salads and need to get back to them since they are delicious.

We still have some beets from the other week, so I am going cook all of them all of them tonight or tomorrow.  I’ll probably make a big batch of Harvard beets since we haven’t had them for a while.  The lettuce looks very tasty and will be good in salads or maybe a BLT.

There’s 7 weeks left and I’m already getting sad that the season will be ending soon.  It’s a good think there’s a winter program starting sometime in November.

Here’s an overview of what we received (minus the watermelon):

Here’s what we were expecting:

• 1 large watermelon
• 1 head green leaf lettuce
• Approx. 2 eggplant
• 1 bunch carrots with tops
• 1 pint grape tomatoes or Approx. 1.5 lbs. heirloom tomatoes
• 1 quart concord grapes
• Approx. 1 lb. red slicing tomatoes
• 1-2 onions depending on size
• 1 bulb garlic
• 1 lb. beans
• 1 lb. roasted red pepper linguini
• Red peppers
• 1 lb. bacon breakfast patties
• 1 bunch leeks
• 3 lb. bag potatoes

The green beans are dark and rich in color.  I think I’ll pull a roast out of the freezer for Sunday and serve them as a side dish.  I’m tired of tomato season.  It’s nice that farmers are figuring out ways to grow them longer during the growing season using hoop houses and such, but I don’t really care for tomatoes and I’ve been spending my energy elsewhere, so I have tons of frozen tomatoes in the freezer for chili, soup and other dishes and I’m looking forward to the end of adding to it.

I froze the grapes from last week in hopes that we would get them again.  I’m going to make grape sorbet or jam with them.

Onion and garlic is status quo at this point.  They’ll end up in soup or fajitas this week.

I’ll probably use the carrot and leek in our tomato soup.  Nick had fun making it last time, so I thought I’d let him cut up veggies for it again.

I’m going to roast the peppers and add them into a white sauce to serve over the pasta.  It’s red pepper linguini, so that should mesh nicely.

I’ll be cooking the breakfast patties soon since we let them thaw when we were out this evening.  I’m always at a loss for egg plant.  I’ll probably roast it with onions, beets and other veggies tomorrow and see if something else inspires me.

The potatoes will go great with our roast.  The lettuce will make a couple of good salads.

I’m glad to see that melon season isn’t quite over.  This will be great to have around this weekend.  It’s on the larger size, but I suspect it will be gone by Monday.

I’m hoping to cook at home a lot this weekend.  We have lots of great looking stuff to use this week.

Dark overview photo:

I think the only thing the photo really shows is how big a large share is.  I’m continually impressed with a what we receive for our value each week.

Here’s what we received:

• 1 bunch Cylindra beets
• 1 quart whole milk yogurt
• 1 acorn squash
• 1 pint blackberries
• 1 bag mixed peppers
• 1 lb. red fortune plums
• 2 lbs. Roma tomatoes
• 1 kohlrabi
• 1 bunch collards
• 6 ears sweet corn
• 1 ball fresh mozzarella cheese
• 2 frozen pizza dough balls
• 1 pint heirloom tomato sauce
• A handful hot Hungarian peppers
• Approx. 1.5 lbs. heirloom tomatoes
• concord grapes

Originally, we were going to get a spaghetti squash and not have grapes.  You can’t argue with mother nature.  We’ll see squash soon.

This is a crazy week for us as we are leaving town for a few days tomorrow.  So, all of our food needs to be cooked, eaten, froze, or packed so that we don’t lose any of our items.

I have some beets already in the fridge.  I’m going to make Harvard beets and freeze them.  I’ve never frozen that recipe before, but a quick Google search tells me that it’s possible.

We love the yogurt and are fully stocked.  I’m glad it has good dates.  I’ll be taking one container with us in our cooler.

I love winter squash season as much as melon season.  I’ll roast this acorn squash, make puree and freeze it.  It would probably last if I just waited until we got home from our trip, but I’d rather just take care of it now.

The plums and blackberries will come with us on our trip if they last that long.  I’m going to freeze the peppers, tomatoes, collards and corn.  I’ll blanch and chop as needed.  I’m hoping to make the grapes into a usable concentrate for sorbet.  Then, I’ll freeze it.

I’ll use the pizza dough, sauce and cheese to make some pizza for lunch tomorrow and maybe dinner on the road.  The dough was already thawing before I got to it, so I need to use it up.

Whew!  I need to get busy.  We’re leaving at 12:30pm tomorrow and I still need to pack too.

It’s still tough to get a large in one photo.  This one is missing the cherry tomatoes, but they wouldn’t have fit anyway.

Here’s what we were expecting to receive this week:

• 1 bag of oats, 1.5 lbs.
• 1 bunch red Russian kale
• Either 1 bag (approx. 1 lb.) mixed sweet and hot baby peppers or 2 ct. zucchini/squash
• 1 lb. beans
• 1 bunch French Breakfast radishes
• 1 pint blackberries or 1 cantaloupe
• 1-2 Candy onions, depending on size
• 2 green peppers
• 1 pint cherry tomatoes
• 1 package (1.25 lbs.) green onion bratwursts, made from Berkshire pork
• 1 piece grass-fed Swiss cheese from Heritage Grass Farms (12 oz.)
• 2.5 lbs. San Marzano Roma tomatoes
• 1 bunch carrots with tops
• 1-2 cucumbers depending on size

I’m probably going to make some sort of kale sausage ragout from the newsletter with the leek, brats, zucchini, garlic, kale and tomatoes.  Some of these ingredients we just picked up and others I have left in my fridge.  I have some beans ready to go in the freezer and will pull them out tonight.

Carrots and beans will make good side dishes to go with our brats.  I’ll probably pickle the radishes.

I’m going to chop and freeze some peppers and dehydrate some of the others.  The plums were a nice surprise, I’m sure they’ll disappear quickly.

The cherry tomatoes will be weekend snacking for Stephen and Nick.

I will probably use the cheese with a quiche.  I have some eggs to use soon.  We eat oats everyday for breakfast, so these will disappear quickly.

I’ll probably make a few more pickles with the cucumbers since we are short on lettuce.

The photo doesn’t do the cantaloupe justice.  It’s the size of a watermelon!

All in all, it’s another great week with Fresh Fork.  We love not going to the grocery store much.  Our list for our last trip to Heinen’s was yellow bananas, buns for brats and a cookie treat for the kids.  I can’t wait to see what’s in the bag next week!

Here’s what we were expecting to receive this week:

• 1 dz. eggs
• 1 piece gouda cheese
• A handful of hot Hungarian peppers
• Approx. 2 to 3 green peppers, depending on size
• 1 head cabbage (most will be green)
• Either 1 pint mixed color cherry tomatoes or about 1.5 lbs. heirloom tomatoes
• 1 lb. green filet beans
• 2 ct. cucumbers
• 1 pint blackberries or approx. 1.5 lbs. peaches
• 1.5 lbs. spelt berries
• 1 bunch beets
• 1 lb. chorizo
• 1 head broccoli
• 2 ct. patty pan squash
• 6 ears sweet corn

I’m going to be preserving peppers and squash tonight.  We have enough of both to can or freeze.  I’m also going to make a small batch of pickles with my cucumbers since I have a few.

We ate the sweet corn for dinner.  This is one of the weeks when dinner was determined bulkiness.

We’ll be having beans with lunch tomorrow.  I’m not sure about the tomatoes, but they might just get pureed and frozen for later.

The cheese will keep a few days.  The peaches won’t be ready to eat for a couple of days, but will go great in our oatmeal.

The carrots will make a side dish for dinner tomorrow.  These peppers are hot and that is my least favorite Fresh Fork item.  I’ll probably just freeze them for chili this winter.

We have an abundance of eggs and I’m going to make some custard tomorrow.  I’m also going to hard boil some to have for snacks.  The chorizo was partially thawed, so it will become part of lunch tomorrow.

The spelt berries are in the pantry.  The beets will get used tomorrow.  I’ll probably make Harvard beets again.  It’s a household favorite.

The cauliflower was dinner.  I made it “mac and cheese” style.  I used the cauliflower (received instead of broccoli) as the pasta and made a white cheese sauce that used Mayfield Road creamery Smoked Gouda.  It was delicious.  I don’t have plans for the cabbage yet.

I’m leaving town on Sunday and will be back late on Wednesday.  I should have taken a vacation week with Fresh Fork, but I wasn’t really thinking.  I’m going to prepare and preserve as much as possible before I leave.  My goal is for Stephen to have food for while the kids and I are gone, but not be overwhelmed when he tries to find something in the fridge.  I did sign up for vacation next week.  That will give me a few days of recovery when I get back.  Our freezer is pretty full right now.  I just need a couple of days to make some jam and get a bit organized.  I’m hoping to make time for that next weekend.

Trevor was all set up when we arrived.  He had his sign out and cold water available as we checked in and received a schedule.

First up was a tractor ride out to the fields.  We past bee hives, pastured Berkshire hogs, and soon arrived at the field of oats that was ready to be processed.

Joel was uncovering the reaper-binder and starting telling us about the process.  Trevor was asking lots of questions on our behalf.  It was quite informative.

Soon the equipment was up and running.  The reaping part of the machine is what cuts down the grain.  In this case, feed oats were being processed.  The binder uses twine to tie the cut stalks into sheaves.

We had nice seats in the wagons while we watched the horses go by a few times.

Once the sheaves are dropped out of the reaper-binder, they are stacked by hand into shocks to dry.

I’ll be back tomorrow with what happens next.

Here’s what we were expecting this week:

• 1 whole cantaloupe
• Either 1 pint mixed color cherry tomatoes or approx. 1.5 lbs. heirloom tomatoes
• 2 ct. zucchini/squash
• 2 ct. eggplant
• 1 bulb garlic
• 1 large candy onion
• 2 oz. basil
• 1 bunch curly kale
• Approx. 1.5 lbs. slicing tomatoes
• 1 lb. bulk Italian sausage (ground)
• 1 pint blackberries or approx. 1.5 lbs. peaches
• 1 small yellow watermelon
• 1 lb. yellow wax beans or green filet beans
• 1 lb. grass-fed ground beef
• 1 head lettuce
• 1 bunch radishes
• 1-2 cucumbers depending on size

These melons are really small.  I think I’ll call them personal size.  We’ll eat them quickly.

The guys of the house will snack on the cherry tomatoes.  The rest are going into some salsa (hopefully tonight).

We’ll eat the lettuce in salad and use the basil for some dressing.   I need to pick up some more balsamic vinegar, but we’ll make due until then.

I haven’t decided on a dish for the kale yet.  It may just get sautéed.  The cucumbers will be great for salads and snacking.

I have lots of garlic frozen from last year.  I’ll have to remember to use it more often.  We had the onion with our dinner tonight.

I’m not a huge fan of ratatouille, so we’ll probably make a veggie lasagna this week and use the eggplant.  I’m hoping to try a bread and butter zucchini pickle recipe with the zucchini (and a few others we have).

We’ll have the blackberries for breakfast tomorrow.  Our fridge is too full to keep them around.  We’ll either roast or pickle the radishes.

The beans will be a side dish for Sunday.  I put the Italian sausage and ground beef in the freezer.

I really need to get some preserving done, my fridge is over flowing.  A little canning and freezing and we’ll be all set.  It’s easy for us to use our items when we eat at home, but we’ve had a strange schedule lately and we’re a bit behind on consumption.

Becky was our hostess and she was great!

Her and her crew did a great job hosting us.  Trevor brought lots of fresh and local ingredients.

Trevor and Robert helped pass out samples to the class.

Here’s a photo with a few of the menu items.  Most of them were delicious.  I took a lesson from the strawberry syrup and made fresh hot blueberry syrup this week.  It was so delicious and only took 5 minutes and 2 ingredients for thick syrup.

After trying many dishes, it was time to pack up.  Several people bought Vitamix machines or dry goods containers.  Trevor and Robert opened shop to sell all of the leftover produce.  It was instant farmers’ market.  I doubt there was much left to carry back to the truck.

I left with whipping cream and blackberries.

I had a great time at the class and decided that even though I use my Vitamix several times a week, it’s very under utilized.  I’ll hopefully be changing that soon.