Why? Fresh Fork!

Every week this summer, I’m sharing what we received and what we made from our Fresh Fork Market summer share. Hopefully this will inspire you, whether you’re a Fresh Fork customer or not, to incorporate some locally-grown, healthy elements into your cooking!

What We Got:

1 bunch cylindra beets

1 quart whole milk yogurt

1 spaghetti squash

1 acorn squash

1 cantaloupe

1 bag mixed peppers

1 lb red fortune plums

1 pint concord grapes

2 lb roma tomatoes

1 head lettuce

1 bunch collards

6 ears sweet corn

What We Made:

Baked Spaghetti Squash with Garlic and Butter (click here for the recipe)

I had heard people rave about spaghetti squash, so I had to give it a try. While I think I’d leave out the salt in the recipe next time, other than that I really enjoyed this buttery garlic-y side dish! The parsley added a nice freshness too.

Roasted Tomato and Green Pepper Pasta Sauce (click here for the recipe)

Holy vegetables! I used Fresh Fork tomatoes, peppers, and carrots in this sauce. The veggies smelled so good while they were roasting and made a nice, hearty sauce. I also added a couple of the other peppers in our mixed pepper bag for some more variety.

Marinated Collard Green Salad (click here for the recipe)

Matthew saw collard greens again this week and was quick to say, “No more boiled greens.” Since we both love having a salad we can take for lunch at work, this recipe seemed a perfect compromise. It makes the collard greens soft enough to eat without being the traditional boiled greens preparation. I was amazed at how the salt and marinade really did change the texture of the raw greens.

Spicy Grilled Corn on the Cob (click here for the recipe)

We had our parents over for a cookout on Sunday, so grilled corn on the cob was a perfect choice. The butter has cumin, paprika, chili powder, and cayenne pepper and has a delicious smoky flavor that compliments the grilled corn.

Garlic Red Potatoes (click here for the recipe)

A simple, quick-to-prepare side. I really enjoyed the lemon and garlic flavor in this dish. If you use the entire bag of red potatoes from Fresh Fork, you will need to bake longer than called for in the recipe.

Plum Tart (click here for the recipe)

Such a tasty way to use the plums! The filling is literally just fruit, with just a bit of brown sugar in the crust/crumble top. I was surprised at how well the “crumble-style” crust held together, too. This was a hit at our Sunday cookout!

Concord Grape Sorbet (click here for the recipe)

While Matthew may be the master of ice creams, I whipped up this easy, light, and flavorful sorbet on Monday. Our kitchen smelled a bit like Smucker’s jam afterwards, but it was worth it.

How did you use your Fresh Fork this week?

7 Responses

  1. Apparently they ran out of plums. We received some grapes instead, but the only problem is they are full of seeds. I really don’t know how to eat them or what to do with them now!

  2. So pleased to see my roasted tomato and pepper recipe here! What a great blog! Just a tip, this sauce freezes very well! So when the produce comes in, no canning needed…just make a couple of batches, fill ziplocs lay flat and you will always have a quick and healthy dinner choice. Happy Cookin…

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