Why? Fresh Fork!

Last Thursday, Matthew and I picked up our last Fresh Fork Market summer share bag! Read on for what we did with this week’s food, as well as our five favorite recipes that we used with our summer share.

What We Got:

1 bunch carrots with tops

1 head jumbo white stem bok choy

1 lb ground pork

1 lb ground beef

1 head broccoli

1 butternut squash

2 lbs turnips

1 bag salad mix, lettuce

What We Made:

Cajun Fried Linguine with Andouille and Fresh Sage (click here for the recipe)

This recipe used our “add-on” andouille and the spelt flour and rosemary linguine from last week. It was hearty, spicy, and really tasty! It also made great leftovers.

Beef and Pork Meatloaf and Onion Gravy (click here for the recipe)

Meatloaf is one of those warm-you-up comfort foods. I served this with caramelized butternut squash (see below) for a perfect fall meal. The gravy is a needed touch, as otherwise the meatloaf is a bit dry.

Hot-and-Sour Peanutty Noodles with Bok Choy (click here for the recipe)

This recipe is packed with veggies and a delicious light sauce. I added shrimp and this made a great dinner. I also recommend doubling the amount of red pepper flakes, but we like things spicy.

Caramelized Butternut Squash (click here for the recipe)

The squash in our Fresh Fork bag was huge! Being a fan of squash, I was fine with that. This recipe was sweet and buttery and made a tasty side dish with the meatloaf.

Our Five Favorites:

It was hard to pick favorite recipes from everything we tried with our summer share. Matthew and I both learned to like vegetables we had never tried before and learned how to cook with ingredients we never would have chosen for ourselves at the grocery. We also learned a lot about how to economically use food and how much better everything tastes when it’s a fresh as what we got from Fresh Fork.

Here are our top recipes, one from each of five categories:

Salad: Abigail and Arthur’s Kale Salad

Soup: Chilled Cucumber Soup with Yogurt and Fresh Mint

Main Dish: Roasted Eggplant, Zucchini and Sausage Casserole

Side Dish: Rutabaga Puree with Brown Butter and Marscapone

Dessert: Jeni’s Sweet Corn and Raspberry Ice Cream

What were your Fresh Fork favorites from the summer share?

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