Hello! This week's bag features several of Chef Derek's creations: Pepper Butter and Fermented Pickles! Pepper Butter is a versatile condiment. Derek stews hot Hungarian peppers with mustard, vinegar, and spices, then purees it into a smooth condiment. It is great on sandwiches, cheese and crackers, or with eggs. We recommend mixing it with mayonnaise to top our Black Bean burgers . Our fermented pickles are preserved by adding salt which allows for the natural development of lactic acid. They may not be as crunchy as a vinegar pickle; but, they have a unique salty and acidic flavor. Because they are fermented and not thermally processed,  they must remain refrigerated. We recommend that all the veggies in the bag-spaghetti squash included-be stored in the refrigerator. See you at the stops and enjoy your bags! -Your Fresh Fork Market Team

Parker's Braised Red Cabbage  Red cabbage pairs well with pork, chicken, and turkey. The other night I braised red cabbage, and served it with sweated parsnips and a turkey breast roulade.  The cabbage prep is simple. Sweat onions in lots of butter. Add in cabbage and maybe more butter. Then, add apple cider and/or grape juice/plum jam/anything sweet. Increase heat to medium and cover. Allow to braise until soft. Remove lid and evaporate excess moisture. Season with salt and pepper.

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We have produce, roasts, and even bacon back in stock! Check out the online store to see all the offerings. Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.

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Chef Derek's Meatloaf

For The Glaze: 1/2 Cup Ketchup 1 Tbsp Yellow Mustard 1/4 Cup Brown Sugar 2 tsp Cider Vinegar

Mustard and pickles? In meatloaf? Yes! Like a great burger, the acid from the mustard and pickles cuts through the fat to enhance the flavor. Take our word for it! Ingredients: 1 # Ground Beef 1/2 # Ground Pork 1/2 Cup Red Onion, Small Diced 2 Cloves Garlic, Minced 1 Egg 1/4 Cup Ketchup 2 Tbsp Yellow Mustard or Pepper Butter 1/4 Cup Chopped Pickles (fermented or canned dill pickles both work great) 2 Tbsp Pickle Juice 1 1/2 tsp Worcestershire Sauce 2 tsp Black Pepper 1 tsp Himalayan Salt 1 1/4 Cups Breadcrumbs (find under Baked Goods in the online store)

Preparation: - Preheat oven to 350* F - Crumble the beef and pork into a medium sized bowl - Add onion, garlic, egg, ketchup, mustard, pickles, pickle juice, Worcestershire sauce, pepper, and salt.  - Mix well to combine - Add breadcrumbs and mix again to stiffen up the mixture - Grease a loaf pan with a little bit of oil or butter - Place meat mixture into pan, and press to fill the pan - Bake for 35-40 minutes or until internal temperature is 155* F - While the meatloaf is cooking, mix ketchup, mustard, brown sugar, and cider vinegar in a small bowl for the glaze - For a nice presentation, when the meatloaf is done baking, remove from pan and flip over onto a sheet tray. Evenly spread glaze over the top and sides of the meatloaf. Return to the oven for a few minutes until glaze is bubbly. Remove from oven and top with pickle slices, cheddar cheese, crumbled bacon, or whatever toppings you wish!

BAG CONTENTS

Winter Omnivore Red Cabbage Spaghetti Squash Carrots Pepper Butter Sweet Corn Eggs Frozen Blueberries Fermented Pickles Ground Beef Ground Pork Winter Vegetarian Red Cabbage Spaghetti Squash Carrots Pepper Butter Sweet Corn Eggs Frozen Blueberries Fermented Pickles Apples Lettuce Black Beans

Winter Carnivore

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