Hello!

In anticipation for the busy week of cooking ahead, we figured we'd make one meal this week a no-brainer....Pizza! The mozzarella is shredded, the pizza dough is made, and the tomato sauce is at your disposal. Have a wonderful holiday next week! We will return the first week of December for our 4th pickup.

-The Fresh Fork Market Team
Friendsgiving: otherwise known as Thankgiving Pre-Game
This past Sunday I hosted a Friendsgiving. Having stepped up as the official cook for the family feast last year, it was the perfect opportunity to test out recipes for the Official Day. The process could not begin until I received the current Bon Appetit Thanksgiving edition. From there, I began to pour through the magazine in the search for a variety of non-traditional and traditional recipes to try. Of course, I also pulled from the wisdom of Adam, Parker, and Trevor. (You can never go back to plain ol' chicken or turkey after learning how to properly brine.)

The menu looked something like this:

A little optimistic for one person, but, I was feeling confident. At the end of the day, the crispies didn't end up on the potatoes, I didn't bother to glaze the chicken, and I almost forgot to pull the cranberry sauce out of the fridge. If I were to do it again, I would listen to Trevor and forget about the dry-brine method. Wet-brining may be a bit more work, but there is no substitute for the flavor throughout the whole bird. It was a bit chaotic, and slightly stressful. But, all worth it in the end as my friends sat around my kitchen on apple crates: talking, laughing, and enjoying the food. There's no greater reward than that! Whether you're cooking, sou-cheffing, or just feasting, have a wonderful Thanksgiving!

-Leona
FEATURE ITEM:
Pie Pumpkin
Compared to their carving cousins, pie pumpkins or sugar pumpkins are smaller and sweeter with smooth flesh. We encourage you to experiment with making a pumpkin pie completely from scratch!

Here's the step by step for preparing your pumpkin puree according to Chef Ashley:

1. Preheat oven to 400F.
2. Remove the stem and cut the pumpkin in half starting at the top, where the stem used to be. 
4. Scoop out the seeds and save them for later. We like to roast or candy them. Yum!
5. Lay the halves, flesh side down, on a parchment lined sheet tray. Add enough water to cover the bottom of tray, this will create steam and cook the pumpkin more evenly. Roast for 40-45 minutes or until a paring knife can easily be inserted into the pumpkin. You will want to test in several places to ensure doneness.
6. Remove the sheet tray to a cooling rack and cool pumpkin for about an hour. Using a large spoon, remove flesh of the pumpkin from the skin. 
7. Process in a food processor until flesh is smooth about 3-4 minutes. If the pumpkin puree seems too watery, you can use a sieve or cheese cloth to drain excess water. Store in the fridge for up to 1 week or freeze for up to a year. 
THANKSGIVING
We're taking orders for turkey, produce packages and dessert through Friday November 22nd (as supplies last)! Reserve your Thanksgiving feast foods online today!
BAG CONTENTS
Winter Omnivore
Pizza Dough 
Tomato Sauce
Mozzarella Cheese 
Red Onion 
Green Cabbage 
Broccoli 
Pie Pumpkin 
Spinach
Apples 
Grape Cider 
Chicken Italian Links 


Winter Vegetarian
Pizza Dough 
Tomato Sauce
Mozzarella Cheese 
Red Onion 
Green Cabbage 
Broccoli 
Pie Pumpkin 
Spinach
Apples 
Grape Cider 
Bok Choy/Tatsoi
Acorn Squash

Winter Carnivore
RECIPES
OUR FAMILY OF COMPANIES