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Brocoli Asparagus Soup
Ashley Shaw at Tremont gave us this recipe...
Saute chopped asparagus (1#), broccoli (2 heads) and 3-4 leeks with dry sage and marjoram until cooked through. Add just enough vegetable stock to cover veggies in pan. Bring to a boil then transfer to blender to cool.
In the same pan, make a roux with whole wheat flour, butter, salt & pepper. Add about 2 cups heavy cream and whisk until mixture starts to thicken.
Puree veggies in blender and return to pan with
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Winery Tour
Fresh Fork Market is proud to offer its customers a unique educational experience in the Grand River Valley (Geneva, OH). On Sunday, June 23rd, we’ll visit four of Ohio’s finest vineyards and wineries. The focus of the event is to learn about how wine is agriculture, from the growing of grapes, pressing of juice, wine making, and food and wine pairing. This event is ideal for novices and experienced wine connoisseurs.
Hearth to Health
Chef Robin Blair has informed me that they have lowered the price of this seminar to $99! The remaining spots are sure to go quick!
Robin Blair is a local chef. She has been a friend and instructor for Fresh Fork Market and she is teaching 2 classes for us this year. In addition, she is working with a culinary nutrition expert Amanda Archibald on a program on food as medicine. It looks to be a great workshop. This is an
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Chicken 101: Maximizing Your Whole Chicken
Chicken 101: Maximizing your Whole Chicken
One of my favorite products to feature is a whole, pasture raised chicken. Our chickens have so much flavor because of the way they are raised - slow and naturally outside on green grass where the chickens can forage for bugs, seeds, and grasses in the pasture. These plump birds are juicy and flavorful.
However, each year I get customers who ask me what to do with
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Chicken 101
Chicken 101: Maximizing your Whole Chicken
Market Garden Brewery
1947 West 25th Street
Cleveland, OH 44113
Driving Directions
When:
Monday June 17, 2012 from 6:00 PM to 8:00 PM EDT
Add to my calendar
Register Now!
One of my favorite
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Embrace Your Inner Vegetarian Please join us for a Fresh Fork Market favorite event. The focus of this event is to demonstrate easy and healthy vegetarian cooking recipes. These techniques will allow you to utilize the abundance of vegetables in your CSA in the early summer! The class will be led by Chef Robin Blair, owner of Cooking with CARE, a vegetarian home catering and chef service. You can checkout her website here: http://cookingwithcareonline.com/
The
Hearth to Health
Robin Blair is a local chef. She has been a friend and instructor for Fresh Fork Market and she is teaching 2 classes for us this year. In addition, she is working with a culinary nutrition expert Amanda Archibald on a program on food as medicine. It looks to be a great workshop. This is an intensive hands on workshop and looks to be really interesting.
Register by emailing Robin. Here is the downloadable flyer: H2H Flyer Cleveland
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All Natural Teething Biscuits
This morning we were on Fox 8 news. We were appearing with Marisa DiCenso Pelser-a raw fitness trainer and owner of Pure Health and Fitness, our home for the Strongsville stop for this summer. We are doing 2 classes with her. One is on June 3, Baby Food Making. The other is an Introduction to Raw Foods on June 1.
You can see the video here:
http://fox8.com/2013/05/20/make-your-own-baby-food-2/#ooid=VieWxyYjo3C5xayb8Z2sSCdtF-5vBTLv
Here is the recipe for the all natural
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The What, Why, and How of Raw Foods
http://events.constantcontact.com/register/event?llr=6bx9cgdab&oeidk=a07e74699w662c07d09
Join Fresh Fork Market and Pure Health and Fitness for a look at an all raw foods diet. Whether you want to live a full faw foods lifestyle or simply want to add more raw foods to your diet, you are sure to get plenty of great information from this class.
Marisa DiCenso-Pelser, a professionally trained Whole, Living, Plant Based Raw Foods chef and author, will help get you and your family on
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