***A bit of blogkeeping: I’m giving away 2 sets of VIP tickets to the Shoes and Clothes for Kids Luau on the Lake. The giveaway runs until Tuesday, July 10 at 11:59pm, so check it out!***
All summer I’ll be sharing our first experience with Fresh Fork Market, which delivers weekly bags of locally-grown produce and proteins. I’ll tell you what we got in our bag and what we made, to hopefully inspire some of your own fresh, healthy cooking.
What We Got:
1 whole chicken
1 bunch beets
2 bulb onions
1 bunch carrots
Approx. 2 lbs tomatoes
1 baby bok choy
2 lbs. peaches
2 bunches kale*
*Starred items are in addition to the weekly bag and purchased with credits from our missed two weeks.
What We Made:
Velvety Carrot Soup with Carrot Top Pesto (click here for the recipe)
Matthew kept insisting there had to be a way to use the carrot tops, not just the carrots. I jokingly said, “Like what, carrot top soup?” Well, the power of Google search found us a recipe. This soup is so fresh and light: it’s basically nothing but vegetables. We had it both warm and chilled and I think I prefer serving it chilled.
Beer Can Chicken (click here for the recipe)
This was an easy, tasty way to cook the chicken. I used Yuengling, but honestly any beer will do. The chicken was crispy on the outside and moist on the inside. Be generous with the dry rub before cooking!
Beet Greens and Snow Peas with Tomato and Onion (click here for the recipe)
This was a great way to use a lot of our Fresh Fork goodies: tomatoes, beet greens, onions, and snow peas (from a couple weeks ago). The recipe called for green beans, but the snow peas worked perfectly. What we really liked about this recipe was the flavors stayed very distinct: you could taste each individual flavor from the beet greens to the red pepper.
Baby Bok Choy with Sherry and Prosciutto (click here for the recipe)
I liked this recipe because it took you away from the default of pairing Asian flavors with bok choy. Both this side dish and the one previous, we paired with simply grilled meat and let the flavors of the side dishes do the work. One tip with this dish: between the prosciutto, soy sauce, and chicken broth, it is a salty recipe. Use low sodium options and perhaps even cut out the additional salt the recipe calls for.
Spelt Berries, Beet, and Beet Green Salad (click here for the recipe)
So, I don’t usually make changes to a recipe until I’ve made it once. But I saw an opportunity to use lots of Fresh Fork ingredients and had to take it. The original recipe called for quinoa, which I substituted with spelt berries (in our bag a couple weeks ago) and arugula, which I substituted with beet greens. I also served it warm, instead of cold. This dish both looked and tasted nice. I would probably cut the dressing in half next time, as the spelt berries didn’t absorb the liquid like the quinoa would have.
Strawberry-Rhubarb Ice Cream (click here for the recipe)
Matthew used Fresh Fork eggs in the base, so it counts, right? This is a great combination of strawberry, rhubarb, and red wine turned into a slightly tart, not-too-sweet ice cream. Matthew also took some leftover fruit puree and made a red wine reduction sauce to top it off. Delicious!
How did you use your Fresh Fork bag this week?