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Another week, another load of tasty locally-grown food from Fresh Fork Market! Here’s what we got and what we made…
What We Got:
6 ears sweet corn
3 lb yukon gold potatoes
1 bunch rainbow swiss chard
1 bunch collard greens
2 ct cucumber
1.5 lbs heirloom tomatoes
1 package chicken bratwursts
1 lb yellow wax beans
2 ct green peppers
What We Made:
Whole Chicken Crock Pot Recipe (click here for the recipe)
We got a whole chicken in our Fresh Fork bag a couple weeks ago and froze it. This recipe was incredibly easy to prepare and the chicken came out moist and flavorful. Plus, the whole house smelled delicious when we got home! I put the chicken in the slow cooker still frozen and it took about 9 hours on low to cook.
Yukon Gold Mash with Rosemary and Garlic (click here for the recipe)
The yukon gold potatoes made a perfect side dish for the chicken. You could definitely taste the garlic, but the rosemary flavor got a bit lost. I might try chopping the rosemary and adding it to the potatoes (rather than just the milk) next time.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops (click here for the recipe)
This recipe used every part of the radishes from our previous week’s Fresh Fork. I’m not a huge fan of raw radishes, but roasting them mellowed the flavor. The greens added a bit of a bitter tang and balanced the dish nicely. I served this with the potatoes and chicken.
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan (click here for the recipe)
This was a great way to use our green peppers and the chicken bratwurst. The stuffing is simple and flavorful. The recipe is easy to prepare. We used some Arrabiata sauce over the peppers to add a bit more spice.
Swiss Chard Salad with Maple Dijon Dressing (click here for the recipe)
I love finding a good salad recipe that we can take with us for lunches during the week. The apple and maple syrup added a nice sweetness and balanced the bitterness of the swiss chard and walnuts. Light, summery, and delicious!
Spicy Corn Soup (click here for the recipe)
If it’s a Bobby Flay recipe, I’m pretty much guaranteed to love it. We had a lot of sweet corn between this week and last week, so we needed creative ways to use it. This soup had a great spice to it, but I was surprised at how thin it turned out.
Jeni’s Sweet Corn and (Blueberry) Ice Cream (click here for the recipe)
I think we need to create “Matthew’s Ice Cream Corner” as a regular part of the Fresh Fork posts. Using the sweet corn and blueberries in our bag, he created this adaptation of the Jeni’s Splendid Ice Creams original. So ridiculously delicious!
How did you use your Fresh Fork this week?