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-- Winter Share Week 5 --

Good morning Trevor-

 

A short newsletter today. Kitchen emergency. Off to the dairy to pickup fresh whipping cream for our eggnog!


There is never a dull moment in the perishables world. Our kitchen is bustling today with activity - eggs and cream tempering in one kettle for eggnog, mixed stock reducing in another for demi-glace, and a third is steaming with boiling water for potatoes for the pierogis. It's all topped off with the sweet dust of powdered sugar in the air as Maddie and Amanda make the buttercream frosting for our Christmas Cookies. It's my responsibility to check in often...and to check for #2 cookies on the speed rack :)


This week is an exciting and festive week at Fresh Fork. Items of note include:

  • Open to the Public Week. Tell friends or family to try us out with not commitment.
  • A Great Bag. Our farmers are pulling from under row cover and finding some delicious survivors of the cold and snow snap from a few weeks ago, including daikon radish, carrots, spinach and bok choy.
  • Cheese Bundles and more - entertain or gift on a tasty budget.
  • Eggnog. We are making lots of eggnog this week to keep you all in the holiday spirit.
  • Cookie Decorating Kits. Have fun decorating our signature sugar cookies with buttercream frosting, colored with natural food dies.


We also have our OCP order form - a great way for you to get Ohio wines and ciders, charcuterie boards, and even a smoked ham or Ohio Lamb cuts at the Fresh Fork trucks this week.


Thanks

Trevor


Order Eggnog and More Online

At the Farms

This fall, we went from sunny and 60 in November to a flip of a switch after Thanksgiving. I figured I'd share with you a little about how the farmers worked thru our last order (week 4).


Many of the cold hardy crops will take a freeze down to about 20 until there is significant damage. Generally, when the sun comes back out and it warms up, crops like spinach, cauliflower/Romanesco, and broccoli are OK.


Last delivery cycle, hats off to the farmers who toughed the cold - on their hands and knees - to harvest our produce. When it showed up at the warehouse, there was even snow on most of it.


Mose - Polk - light snow and clear, cold nights made for some freeze damage to the romanesco, but overall I'd say he was able to get 75% of it out with little or no damage. I just ate the last of ours earlier this week. His biggest struggle this fall has been the aphids - which made a strong comeback in the mild, warm November. These bugs are harmless and wash off. It's a sign that your vegetables weren't doused in chemicals.


David - Homerville - He's one tough guy. David and his children harvested 400# of spinach on their hands and knees in the 20 degree wind. Each bag may have had a few "burnt" tips that turned black when thawed, but overall what a tasty treat for a cold winter day.


Larry - Madison - Snow cover is usually a good protector to crops still in the ground. The snow acts as a blanket to insulate the ground from big swings in temperature. Carrots and beets easily survive under the snow. Larry's bigger issue was that he had almost 4 feet of snow. It crushed a few of his greenhouses and row covers in the field. The weight - not the cold -was the bigger issue. This week the snow has finally melted and he has carrots for us and is busy digging beets for our next share.


James - Middlefield - The path of Lake Effect Snow mostly missed James. He got 6 inches, but not so much to destroy the crops under his row covers. He shook the snow off and peeled back the row cover on the last delivery to harvest the beautiful leaf lettuce. This week, he's pulling kale and mixed greens from under the row covers.


This week will mark pretty much the end of anything out in the field still - either in the ground or under row cover - and at this point we expect the cold to settle in. The storage crops, canned and frozen vegetables are on the horizon.


Our farmers are thankful for your support and that you their hard work is appreciated by all of you.

TWO DIFFERENT ORDER FORMS

Yes, this gets a big confusing. But due to food licensing, the smoked meats and wine have to be sold thru OCP and delivered by Fresh Fork. So, we have two order forms.


Order on either by Midnight tonight for delivery this week.

Fresh Fork Order Form


This our regular site, stocked full of Holiday Specials like:


Decorated Sugar Cookies - 6 pack of frosted buttercream sugar cookies, made with organic wheat and spelt flour, local minerva butter, organic sugar and natural food dies.


Cookie Decorating Kits - 10 "naked" sugar cookies and 3 tubes of buttercream frosting for a fun family activity


Exclusive Honey, New Jams, and Chocolates: easy and unique stocking stuffers, ranging from our new honey flavors, chef inspired jams, and bean-to-bar Cleveland Chocolate


Cheese Bundles: several cost savings and convenient cheese bundles, all served in a gift box.


Jams and Canned Goods Gift Bundles - farm made preserves presented in a gift box.


Eggnog - limited amount, order online to ensure availability

Login and Order

Ohio City Provisions Order Form


Our chefs at OCP have been working around the clock to produce some unique holiday exclusives, including:


Great Lakes Beer Sausage and Pierogies Meal - recreate a taproom favorite. We craft seasonal, custom sausages for GLBC. This bundle pairs 8 smoked sausages with a dozen homemade pierogies, craft mustard, and kraut. Only $48.


Charcuterie Boards: We designed 3 themed boards, all presented with wine and sold with a handmade hardwood cutting board from one of our Amish craftsmen. $60 each. Perfect gift or grab-and-go for last minute entertaining.


Lamb Cuts - Ohio Leg of Lamb or Seasoned Saddles. See descriptions on the order form. You won't find cuts like this anywhere else.


Smoked Holiday Ham - literally, from pasture to plate. We grow the hogs, cut the meat, cure and smoke the ham.


Wine and Cider Bundles - Save money by buying in pairs. Try the Ohio Hard Cider sampler, featuring 3 dry ciders crafted from heirloom apples. Or estate grown whites, including a sparkling wine, chardonnay, and a white blend.

ORDER HAM and OCP ITEMS HERE

Back in Stock

Raw Sauerkraut -

It has been years since we have been out of stock for so long on this. We take pride in making our own raw sauerkraut with just two ingredients - organic cabbage and pink Himalayan sea salt.


This summer, the heat and drought caused our farmers to lose their first crop of cabbage. Without cabbage, there is no kraut. This fall the harvest was better, and we were able to start stockpiling barrels of it in September to ferment. In the fall - with the cool weather and drier cabbage - it takes longer to make.


But, just in time for New Years, we have kraut again. And a few kraut deals to help you ring in the new year.


Kraut and Butt Roast - $22.50

The pork shoulder butt roast is perfect for the slow cooker and stewing with kraut. This comes with one butt roast (approx 2.5# to 3#) and 1 quart of kraut.



Kraut and Sirloin Roast - $25

The pork sirloin is a great roasting cut and a staff favorite at OCP. It's got more intramuscular marbling than a loin roast, and more economical. The sirloin roast is best seasoned, seared, and roasted in the oven until 150 degrees internal temp. Pull and let rest before carving. Serve with warm kraut and mustard.

Chili Crisp -

It's been in the works for two months now. This project takes a lot of time!


We start in the fall with fresh jalapenos. Slice them and fry them until crispy. We strain them and pulse in the food processor until crispy bits of jalapeno.


We then peel the garlic and shallots, and do the same cooking process. And finally, at the end, the flavored oil is strained until clean and all three components are mixed together with seasonings and peanut nibs. The hot oil is poured over top and crisps everything back up.


This delicious condiment is a labor of love and sure to go fast. Keep refrigerated.

Smoked Fermented Hot Sauce - $5 (4 ounce jars)

It's been a few years since I've had time to make the WVF Smoked Hot Sauce. This time, we are packing them in 4 ounce bottles (1 ounce less), but the glass was so much cheaper that we were able to drop the price almost $3.


This year, we have two variations.


Smoked Red Hot Sauce - We start with a mix of peppers and smoke them before starting a fermentation to drop the pH. At that point, we mix them with vinegar and let steep for months. We strain out the seeds, reduce it down, and bottle it. No stabilizers. Please shake.


Green Chili Hot Sauce - a tad hotter than the red, we use vine ripe jalapenos and folow a similar process to the red, minus the smoke.

BAG CONTENTS

OMNIVORE

Sweet Potatoes

Applesauce

Radishes

Mushrooms

Spinach or Asian Greens

Lettuce

Candy Onion

Bok Choy or Kale

Steak Burgers

Chicken Thighs

VEGETARIAN

Sweet Potatoes

Applesauce

Radishes

Mushrooms

Spinach or Asian Greens

Lettuce

Candy Onion

Bok Choy or Kale

Carrots

Grape Cider

Tofu

Place a Special Order Here
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