This an article that was printed in the NY Times. It comes highly recommended by one of our customers. The advantage is not having to find a container big enough to fit your turkey and keep the bird at the right temperature....
Time: About 3 hours plus 2 days’ brining
Evan Sung for The New York Times
1/2 cup
more
Happy Thanksgiving!
CSA Package Contents:
- 1 half gallon apple cider - 1 quarter peck Mutsu apples - 1 lb nitrate free bacon - 1 dozen eggs - 1.5 lbs white spelt flour - 1 large bok choy - 1 bunch leeks - 1 bag mustard greens - 2 lbs butter, salted or unsalted - 1 pumpkin sage linguini - 1 head cabbage - 1 head cauliflowerThanksgiving Packages: see confirmation printout.
Thanksgiving is perhaps the most traditional food-related holiday. Many of you have your own traditional recipes. So in this newsletter, we’ll focus on tipsT-Day Tips from Parker Bosley
Make turkey stock a day early
The day before you roast the turkey, use the neck and the first two wing joints to make a stock. Chop the wing joints and the neck into one inch pieces. Brown these in some butter with chopped onion, celery and carrot. Cover with water and bring to a boil. Skim the stock. Add some thyme and a bay leaf. Lower the heat and simmer for several hours. Strain, cool and refrigerate overnight. Use theWeek 3 Winter CSA Package
Next week our delivery schedule is not as usual due to Thanksgiving. Please double check your pickup times at the links below.
West Side Pickup Locations: http://wp.freshforkmarket.com/thanksgiving-pick-up-locations-west/
East Side Pickup Locations: http://wp.freshforkmarket.com/thanksgiving-pick-up-locations-east/
Also, if you are out of town this week, we do have two options for you:
1) We will have pickups available between 10 AM and 6 PM on Monday and Tuesday, Nov 28 and 29, at our warehouse at 3007 Clinton Ave, Cleveland OH 44113.
2) You
more
Turkey Reminder
If you haven’t ordered your Thanksgiving turkey, it isn’t too late. Please do so before Monday, Nov 7 to guarantee a bird. Details about birds and packages can be found at www.freshforkmarket.com. Order online directly at www.myfreshfork.com.
UPDATE:
We still have turkeys! Order by Nov 16-when the final tally will be made!
more
Let’s Talk Turkey
Thanksgiving is just around the corner. It seems like just a few weeks ago we were planning the summer season, and now we are ready to finalize our turkey orders. We gave our current CSA subscribers first dibs on Thanksgiving packages. We had such a great response, that quantities are selling out fast!
If you don't know about our turkeys, then let me give you the scoop:
more
- Our turkeys are pasture raised by local farmers. Local farmers have raised these turkeys from
Thanksgiving Turkeys…RSVP before Wednesday
Our Thanksgiving turkeys are selling fast and we don't want you to miss out. If you are thinking about a Turkey or a Thanksgiving bundle, please reserve one before this Wednesday.
After this Wednesday we will make the Thanksgiving turkeys and bundles available to the general public and the thousands of other customers on our mailing list. As a CSA subscriber, we wanted to give you the first opportunity to get one of these turkeys.
more
Thanksgiving Packages
At Fresh Fork, there is no better holiday than Thanksgiving. It’s a time to feast on the best products available, and that’s why we like it! We’ve been working all summer to prepare for this holiday. How so? By working with our farmers to raise large, healthy pasture raised turkeys. These birds have been raised on organic pastures where they have access sunlight, lush grasses, and the insects and grub they can find in the soil. Like our chickens, this
more
T‐Day Tips from Parker Bosley
Make turkey stock a day early
The day before you roast the turkey, use the neck and
the first two wing joints to make a stock. Chop the wing
joints and the neck into one inch pieces. Brown these in
some butter with chopped onion, celery and carrot.
Cover with water and bring to a boil. Skim the stock.
Add some thyme and a bay leaf. Lower the heat and
simmer for several hours. Strain, cool and refrigerate
overnight. Use the stock when making the stuffing or
add it to the
more