Why? Fresh Fork!

All summer, I’ll be sharing the food we get and the recipes we try with our Fresh Fork Market summer share. Hopefully these options will inspire you, whether you are a Fresh Fork customer or shopping at the grocery store for your produce.

What We Got:

1 quart yogurt

1 pt of black raspberries

Assorted tree fruit (peaches)

1 package Italian sausage links, 1.25 lbs

2 ct zucchini

1 bunch radishes

1 head green leaf lettuce

1 bunch kale

1 bag lettuce*

3 tomatoes*

1 package chicken bratwurst*

1 bunch carrots*

1 lb tomato-basil linguine*

*starred items were added on with credits from our missed 2 weeks

What We Made:

Summer Salad with Peach-Walnut Dressing (click here for the recipe)

I like recipes that use a lot of our Fresh Fork ingredients at once. I used the green leaf lettuce, the bag of lettuce, the radishes, the carrots, and the peaches in this salad. The dressing needed a bit of sweetness to counteract the bitterness in the walnuts and green leaf lettuce, so we added just a touch of brown sugar. I took this to Poise in Parma‘s birthday BBQ, because the way to that girl’s heart is salad!

Abigail and Arthur’s Kale Salad (click here for the recipe)

This week’s bag lent itself to salads. I made this as a take-along-for-lunch option. I really enjoy the Mediterranean flavors in this salad: olive oil, lemon, pine nuts, and feta. This got a big two-thumbs-up from Matthew, too!

Sauteed Zucchini and Tomatoes (click here for the recipe) over Tomato-Basil Linguine, served with Grilled Italian Sausage

I wanted to grill the Italian sausage (everything is better on the grill), but I wanted to dress the meal up a bit. So I made an easy saute of zucchini and tomatoes, served over the tomato-basil linguine. Outdoor summer cooking meets a more put-together side dish for a really great dinner.

Black Raspberry and Sage-Honey Tart (click here for the recipe)

This recipe made me nervous. I had never made a tart before (I borrowed the tart pan from CLEmom) and I hoped all the parts would come together correctly. I was so pleased with the result and everyone else seemed to be too! This tart definitely has a lot of almond flavor to it. Also, make sure the tart is completely cool before putting the raspberries and honey on top. This dessert is worth the effort…it was decadent without being too heavy or rich. FYI, it doesn’t keep very well, so you’ll need to polish it off within a couple days of making it.

How did you use your Fresh Fork goodies this past week?

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