This week's bag is designed to get you prepared for Super Bowl Sunday! With wings, drumsticks, chips, and salsa you should be well on your way to easy game day grub.

Omnivore bags will be receiving wings and drumsticks and we have several suggestions for cooking. See below for the Ohio City Provisions method or check out Chef Derek's recipe if you need something slightly less involved.

We also have football themed sugar cookies, party packs and meat bundles for sale.

Every bag will receive Shagbark chips and Black Beans. Located in Athens, Ohio, Shagbark products are a little farther than our usual 75 miles. However, their commitment to sourcing non-gmo, organic corn, beans, and grains while supporting small farmers makes their products superior in taste and quality. We hope you enjoy!

See you at the stops and enjoy your bags!

-Your Fresh Fork Market Team
Super Bowl Specials
Chorizo Cheese Dip

-1/2 lb chorizo
-1 small onion, diced
-8 oz Middlefield pepperjack cheese,cubed
-1/2 cup whole milk
-1 tps flour
-1 Tbs candied jalapenos, chopped
-2 Tbs salsa (Hot, Medium, or Verde)
Chorizo Cheese Dip Bundle

-1 lb Chorizo
-1 8oz block Pepperjack
-1 8oz jar Candied Jalapenos

1.Cook chorizo making sure to break it up as you go.
2.In a separate small sauce pan heat up a bit of oil over medium heat.
3.Add diced onion and saute for a minute. Sprinkle flour over and stir well.
4.Stir in milk until it bubbles around the edges.
5.Add cubed cheese, jalapenos, and salsa.
6.Stir while cheese melts.

Top with chorizo and serve warm!
Super Bowl Party Pack
A bundle of Smoked Gouda, Beer Cheese, Marble Cheese, pint of Candied Jalapenos, and Whole Wheat Crackers. Set up a little cheese spread and snack the game away!

Super Bowl Sugar Cookies
Our sugar cookies get game day themed with footballs and goal posts. The buttercream frosting is decorated with natural food coloring and sprinkles. Pick up a dozen or a 4-pack.

4-pack: $6.00
Doz: $18.00
We have some meat bundles for sale as well. Find them under Grass-fed Beef, Pasture Raised Pork, or Pasture Raised Poultry in the Online Store.

Winter Warmer Braising Bundle ( 15# - Beef: 2, beef chuck roasts (approx. 6#) - Pork: 2, pork butt roasts (approx. 5#) - 2 quarts of animal stock )
Barnyard Basic Bundle ( 16# - Pork: boston butt roast (approx. 2.5#), ground pork (2#) - Beef: beef pot roast (approx. 3#), stew meat (2#), ground beef (2#) - Chicken: 1 whole chicken (approx. 4.5# ) .
Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.
Best Wings Ever
Good chicken wings require a little patience. 
Below is a guide to understanding 3 important steps:  
1) the pre-cook seasoning, either through brine or cure.
2) the cooking options
3) saucing your wings

Brine vs Cure:

A lot of barbeque guys swear by a cure. You may have heard other terms such as dry brine or rub. They are generally interchangeable for cure. The idea is that salt and different seasonings help infuse flavor into the meat as they rest, under refrigeration, rubbed in the cure.  

At Ohio City Provisions, we do find that a cure is acceptable for wings as they are small enough to easily be penetrated by the cure. Larger cuts, such as pork shoulder, hams, and whole chickens, are best matched with a brine. A brine and a cure are most consistent when calculated based on the raw weight of the product.

Step 1: Seasoning  
Here are two options for seasoning your wings:

Cure:  This recipe is for 2 lbs of chicken wings. 
Salt: 30 gram kosher salt
Chili Flakes: 4 grams
Onion Powder: 2 gram
Garlic Powder: 1 gram
Paprika: 2 gram

Mix the spices together. Place the wings in a bowl and sprinkle heavily with rub. Toss and sprinkle until the wings are thoroughly covered and you're out of rub. Massage those flavors into the wings and place them in a zip lock bag. Refrigerate for 1 day. 

Brine:  The ratio is 1 cup of brine per lb of meat. This recipe makes enough for 8 lbs of meat. Use the leftovers for a whole bird.

Liquid: 8 cups water or chicken stock
Salt: 108 gram
Sugar: 70 gram
Black Pepper: 18 gram
Onion Powder: 5 gram
Garlic Powder: 5 gram

Bring to a boil, whisk in dry ingredients and simmer 5 minutes. Cool to below 40 degrees before adding the chicken. Brine in a zip lock bag, or an open container completely covered, for a minimum of 24 hours.

Step 2: Cook

Smoke:  Preheat your smoker. Approx 280 to 300 degrees for wings, approx 80% humidity. Smoke for 90 to 120 minutes, depending on the smoker. If you smoke often, you'll likely have a preference already.  

Confit : In an oven-safe container heat up wings and fat on the stove until oil reaches 200 degrees. Make sure the wings are submerged in the molten lard or oil. Cover tightly. Transfer to preheated oven at 225 degrees until wings separate easily when pulled on, 40 minutes to an hour. Remove from the fat and allow to cool completely. Can be kept in the fridge for up to 3 days.  

Roast:  Place wings on a roasting rack in oven at 350 degrees. Bake for 30 minutes. Turn the wings over and raise the temp to 425 degrees and roast an additional 20 minutes or until the skin is crispy.

Step 3: Toss with Sauce
Finally, toss in the sauce. In a saute pan, melt butter and whisk in your favorite hot sauce. Toss the wings in the hot pan and serve.  

Winter Omnivore
Frozen Strawberries
Black Beans
Shagbark Corn Chips
Potatoes - 3#
Chicken Wings
Chicken Drumsticks

Winter Vegetarian
Frozen Strawberries
Black Beans
Shagbark Corn Chips
Potatoes - 3#
Beets, Golden 2# 
Frozen Green Beans

Winter Carnivore