Fresh Fork week #22

1 pack of berkshire pork chops, center cut and boneless.  Approx 1 to 1.25 lbs

1 quart farmstead yogurt

8 oz aged cheddar cheese

1 head napa cabbage

1 quarter peck jonagold apples

1 bag of mixed salad/braising greens

2 count butternut squash

This is the last week of the summer CSA.  But that doesn’t mean I’m going to close up shop.  I signed up for the winter CSA also through Fresh Fork Market.  This one is a little different in that it will be every other week except for the first two weeks.   Also, I am splitting it with my sister and her family.  This was a little too much food for us, but I didn’t want to give it up entirely because I enjoy it so much.  So this is a good fit, and hopefully, my sister will enjoy it as much as I do.


Fresh Fork week #20 & week #21







1 lb ground veal

1 lb ground pork

1 pint grape tomatoes

1 huge head of cabbage

1 bunch collard greens

1 head cauliflower

2 ct bell peppers

2 ct eggplant



Week 21

1 dz pasture raised chicken eggs

1 lb breakfast patties

3 lbs yukon gold potatoes

1.5 lb bag organic oats

1 bunch beets with tops

1 lb fingerling potatoes

3 lbs turnips

Quarter peck Melrose Apples

I am going to try to catch up on some posts after a friend kindly reminded me that I have not been posting.  🙂

After receiving week 19, I made some stuffed cabbage rolls and collard greens for the first time ever (on different days) which both turned out well so that was great.  We are also having lots of stir fries to chip away at the neverending head of cabbage.

Week 20 brought a great breakfast including sausage with bacon- pure genius right there!   I am also working on some other ideas for this produce.

Fresh Fork week #19

1 half gallon apple cider

1/2 lb leaf spinach

1 bunch swiss chard

1 bunch leeks

1 head broccoli

4 oz piece brie

1 head kohlrabi

2 ct winter squash (butternut)

Quarter peck pears (approx 4-5 depending on size)

I regret not getting a better picture here, but I was in crazy mode preparing for guests to arrive on short notice.

The kohlrabi is in the back and center, and the broccoli came with large steams and leaves attached.  It was impressive.

Fresh Fork week #18

1 lb ground Italian sausage

1 large pizza dough shell, rolled in a ball and frozen

1 bag of heirloom corn chips

1 16 oz jar of Blaze Gourmet salsa

Approx 1.5 lb onions (about 2 medium candy onions)

Approx 2 lbs tomatoes for making sauce

2-3 hot banana peppers

fresh mozzarella

It’s pizza week!  We also received a bag of corn chips that even the kids ate on the way home along with a jar of our favorite brand of salsa- Blaze Gourmet.

Fresh Fork week #17

1 whole pasture raised chicken

3 lbs sweet potatoes

3 bulb hardneck garlic

2 lbs concord grapes

6 ears sweet corn

1 lb green beans

1 sleeve leaf lettuce

We love the flavor of these concord grapes.  But they are kind of a pain to eat cause you have to get the seeds out.  The little ones can’t handle it.  So I may try to make some jam with them.  😮  I just have to find some mason jars first.

Fresh Fork week #16

1 pint mixed color cherry tomatoes

1 package chicken sausage (4 links, 1.25 lbs)

1 dz pastured chicken eggs

1 bunch carrots with tops

1 bunch turnip greens

3 ct poblano chili peppers

1.5 lbs Stanley plums


Nothing too unusual except those funky carrots. 🙂


Every Thursday, Fresh Fork Market customers receive a newsletter with a suggestion of recipes for a few of the items we receive.  Back at week 4, Trevor included several recipes for ratatouille.  Previously, I did not know much about ratatouille except that it is the title of a cute kids movie.  I think it is nearing the end of ratatouille season as it typically includes summer squash and tomatoes, but I think you can still buy some quality local squash and tomatoes.  At any rate, I wanted to post this so I can remember which recipe we enjoyed for ratatouille from the newsletter.

Stovetop Ratatouille


4 Tbsp extra virgin olive oil, split

1 lg globe eggplant

1 sm zucchini

1 sm yellow squash

2 med tomatoes

1 lg onion

3 cloves garlic

1 8 oz can tomato sauce

2 sweet bell peppers

Salt & Pepper to taste

Thinly slice onion. Chop bell peppers.  Mince garlic. Cut eggplant into a 1/2 inch dice. Cut zucchini and yellow squash in half longwise; thinly slice both. Cut tomatoes into thin wedges (approx 8 per tomato). In a large Dutch oven (I used a large soup pot), heat oil over medium heat. Add onions and peppers and saute until just transleucent. Add garlic and continue sauteeing until

fragrant. Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked. Add zucchini and yellow squash and cook until squash is about 1/2 done. Add tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil; lower to a simmer and cook, covered, for 30- 40 minutes, stirring frequently, until vegetables are done. Serve as sauce over whole grain pasta or as a stew.

I served over grilled chicken strips.   This was good the first night and wonderful the second.  It’s one of those dishes that is even better when you have leftovers.  So ideally, I would prepare this, throw the cooked chicken into it, throw it in the fridge and eat it the next day.