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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!
Really? Lemon poppyseed frozen yogurt? I just died. I’m requesting that on our next GNI.