Why? Fresh Fork!

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Check out another crop of tasty, warm recipes made with our Fresh Fork Market winter share.

What We Got:


1 smoked ham hock

2 lbs black turtle beans

1 lb kale

2 acorn squash

3 lbs sweet potatoes

1 lb onion

1 bag broccoli shoots

1 package chorizo

1 bunch beets with tops

1 bag mixed salad or braising greens

1 stalk brussels sprouts

1 quarter peck empire apples

What We Made:

Note that a lot of these recipes use ingredients from past weeks’ bags. Click here to find out what was in those bags.

Spiced Pumpkin Linguine (click here for the recipe)

photo 1

This creamy pumpkin linguine carbonara reminded me a bit of the pumpkin pasta at The Greenhouse Tavern. Not only did I use fresh pumpkin in the sauce, I also used Ohio City Pasta pumpkin and sage linguine. Very tasty!

Roasted Brussels Sprouts and Goat Cheese Pizza (click here for the recipe)

photo 3I wanted to do something different with our Brussels sprouts and this definitely provided something different. I used ricotta cheese, since Matthew isn’t a big fan of goat cheese (shocking!). I think with the addition of bacon and a bit more seasoning, this would be a winner in our house.

Ham Hock and Beans (click here for the recipe)

photo 5

I have to admit, I was stumped with the ham hock, but this sounded like a tasty way to use it. I substituted the black turtle beans for the navy beans called for in the recipe.

Roasted Cauliflower and Broccoli (click here for the recipe)

photo 2This made a nice, easy side dish. I love the flavor the roasted garlic gives this recipe.

Buttered Turnip Puree (click here for the recipe)

photo 4

This wasn’t quite as good as the rutabaga puree, but it still made a delicious, almost mashed-potato-like side dish. I served this with chicken breast cooked with garlic and black pepper.

What are some of your favorite winter recipes?

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