Fresh Fork Week #4

Fri, June 26

Another yummy bundle again this week! It was heavy!


Here is the list of goodies in our bag for this week:
Green Onion Brats – 1.25 pound
Beets – 1 bunch
Kale – 1 bunch
Bok Choy – 1 head
Swiss Chard – 1 bunch
Cucumbers – 2 ct
Romaine Lettuce – 1 head
Cherries – 1 pt
Garlic Scapes – a bunch
Squash/Zucchini – 2 ct

I did much better with this week’s greens by prepping all of it at once and making a giant salad and then just eating it all week. I made the black beans and they were good mixed with rice and some butternut squash sauce. I also made black bean dip that was very good. The only thing that didn’t get eaten from last week’s bag was the bok choy. Well, I did try roasting some one night, but that was a fail. I think maybe I should just stick to using it raw? Or maybe steam it in the oven. I have some more for this week so I have a chance to redeem myself!

Lots of goodies for fresh salads for this week! I have never bought beets so I’ll need to research the best way to prepare them. I have eaten them cooked in salads and they were total yummers! My son is in town from California for part of this week so I’ll have no problem making sure all of this yummy stuff gets eaten!!

Since we will be out of town for the next couple of Fridays I had to put in for “vacation” for the program. It is convenient because they allow you to take up to 4 weeks of vacation from the program which means you get credit for that week and can make it up by either getting a double basket some time or using the credits on other products affiliated with the program. Such a great program. Loving tasting the difference of such fresh ingredients and knowing we are helping local farmers! Happy Eating!

One thought on “Fresh Fork Week #4”

  1. Nice program… Roasted beets are delicious..Chris & Laura had a way of fixing them roasted and I’ll see if they gave me the recipe. Love ya and ENJOY having the fam together!

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