Why? Fresh Fork!

***A bit of blogkeeping: To celebrate Cleveland Beer Week, I’m giving away 2 tickets to Brauhaus in a Beer Garden at The Greenhouse Tavern. Click here to enter! Remember, you can tweet and share on Facebook daily for more entries.***

As we near the end of our Fresh Fork Market summer share, I love seeing how the ingredients and, therefore, my cooking have transitioned with the change of season.

What We Got:

1 head napa cabbage

1 8oz chunk pepper havarti

1 half lb mixed greens

1 lb black beans

1 head broccoli

1 bunch mustard greens

1 acorn squash

1 half gallon apple cider

1 quarter peck Empire red apples

What We Made:

Roasted Acorn Squash with Fresh Greens, Faro, and Feta (click here for the recipe)

This was a great way to use our acorn squash and mixed greens. I also substituted spelt berries (from way back in the early weeks of Fresh Fork) for the farro called for in the recipe. I served this salad with roasted pork tenderloin and it made for a great fall meal.

Easy Black Beans and Rice (click here for the recipe)

Since black beans and rice make a complete protein, I’m a big fan of having this combination around for meals. This works as a tasty side dish or as a take-to-work lunch.

Hot Apple Cider Streudel (click here for the recipe)

This is a great way to warm up on a chilly evening: take vodka, apple cider and cinnamon, shake and warm, and garnish with a slice of apple dipped in caramel. I skipped rimming the glass with powdered sugar, as I thought that might be a bit too sweet. I love using the Watershed vodka in this recipe, because the vodka has a little bite to it that makes me think of spiced apple cider.

Lemon Poppyseed Frozen Yogurt (click here for the recipe)

This recipe made a light, creamy frozen yogurt that used some of our Fresh Fork raw honey. I’m always one for a frozen sweet treat!

How did you use your Fresh Fork this week? Are you doing the winter share? We signed up and are excited to check it out!

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