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I loved doing Fresh Fork Market over the summer and was just as excited to sign up for the winter share. The winter pick-ups are less frequent and contain more grains and proteins. I will still be checking in with what we get and what we make, just not every week. This post recaps the first three weeks of the winter share, as well as the Thanksgiving package we purchased separately.
What We Got:
1 half gallon apple cider
4 pecks apples (Winesap and empire)
1 handful sweet peppers
1 bunch turnip greens
1 bunch kale
2 heads cauliflower
3 dozen eggs
1 bunch beets with tops
2 stalks Brussels sprouts
1/2 lb bag stir fry mix
1 bone in pork shoulder roast, approx 4 lbs
¾ lb hardneck garlic
3 bunches carrots with tops
7 lbs sweet potatoes
1 head cabbage
1 bag broccoli shoots
1 bunch collard greens
2# butter from grass grazed cattle
1# pumpkin sage linguini
1 pint maple syrup
1 pint made-from-scratch bloody mary mix from Clark Pope Catering
2# all purpose flour
1 bag mixed greens/salad greens
4 lbs onions
1 head bok choy
4 lbs Red Potatoes
1 lb Shallots
1 head Lettuce
1 Pie Pumpkin
What We Made:
Thanksgiving recipes included in yesterday’s post.
Spiced Beer Braised Pork Shoulder (click here for the recipe)
This recipe made tender, flavorful, fall-apart pork shoulder. I also used Fresh Fork onions, carrots, and garlic in the recipe. I cooked my pork in a slow cooker (4 hours on high) instead of a Dutch oven and that worked just as well. For the beer, ’tis the season, so I used Great Lakes Brewing Christmas Ale, which worked well with the brown sugar and cinnamon in the dry rub on the pork.
Braised Cabbage (from Michael Symon’s Carnivore)
Basil Smashed Norland Potatoes (click here for the recipe)
This recipe made creamy, delicious mashed potatoes with a hint of basil. A great side dish with chicken cooked in olive oil with basil.
Golden-Crusted Brussels Sprouts (click here for the recipe)
Beet Ice Cream with Marscapone, Orange Zest and Poppy Seeds (click here for the recipe)
Based off a Jeni’s Splendid Ice Creams recipe, this ice cream is not too sweet, kind of earthy, and very pink! The verdict is still out for me on whether I love it or not, but it’s definitely one of the most interesting desserts I’ve had in awhile.
Are you doing the Fresh Fork winter share? What have you made so far? What’s your favorite beer to cook with?