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The photo above is a sample of an early season Fresh Fork bag.  If you aren't familiar with Fresh Fork, it's our original brand.  It's a weekly grocery subscription to local farmers, featuring organic produce, pasture raised meats, and much more.  Think of it as a grocery grab bag for the week. 

Anyhow, tomorrow (Thursday) is the first pickup at Ohio City Provisions.  3 PM to 7 PM.  

For those who do pickup their Fresh Fork share at OCP, here are a few perks:

1) Weekly specials (see below)

2) 10% off on everything in the store on your pickuip day - Thursday or Saturday

3) Demos. This year we can interact with our customers! So here we go on demos & tastings. This week Chef Parker is back on the podium professing the glory of a whole chicken and the dignity of asparagus.

If you have never heard of Fresh Fork, read below. It is available at Ohio City Provisions and also 20 area pickup points, stretching from Mentor in the East to Avon in the West and Akron in the South.

And lastly, this program has become very popular at OCP. This year we are adding a second pickup time - Saturdays, 10 AM to 7 PM.   We do require that you register for one of the pickup times or the other.  We bring product in fresh from the farmers daily and need to plan accordingly!  

Cheers to summer!

- Trevor Clatterbuck & Adam Lambert

Full Details at www.freshforkmarket.com/summer-farm-share

What is it? Fresh Fork is a weekly grocery bundle sourced only from sustainable, small farms in Northeast Ohio. For 22 weeks (June 1 - October 29) members get a "grab bag" of the best local farm items, kind of like a meal plan for the week.

What do I get? Each week is loosely themed around a "center of the plate" item. For example, if the center of the plate items is a pork butt, the vegetables may be potatoes, carrots, onion, kale, kohlrabi and blueberries (as pictured above). Each week is different and not all weeks are created equally. The bounty is based on the harvest. The season starts green, gets colorful, and ends really heavy.

You can view every package from the last 5 years here: Past Bag Contents

Are there different dietary options? Yes, we offer an OMNIVORE PACKAGE which includes pasture raised meats (like we sell at OCP), produce, grains, dairy, and eggs. We also offer a VEGETARIAN configuration that substitutes items for the meat products. Finally, there is a VEGAN version that is strictly fruits, vegetables, and whole grains.

The Omnivore and Vegetarian shares are available in the Small (6-10 items/week) or Large (10-15 items/week) size, and the Vegan is available in Small only.

When and Where do I get it? The package is available two different times at OCP:

Thursdays - 3 PM to 7 PM, starting June 2 thru Oct 27

Saturdays - 10 AM to 7 PM, starting June 4 thru Oct 29

If you can't pickup at OCP, there are locations all over Cleveland between Wednesday and Saturday. Click here for a full list of pickup locations.

Why Join at OCP?

Besides the convenience of a Fresh Fork package and the culinary adventure it takes you on, Fresh Fork members at OCP receive 10% off on the day of their CSA pickup.

Many Fresh Fork subscribers opt into the vegetarian share at OCP and utilize the 10% discount to buy fresh cuts from the butcher case.

How Much Does it Cost? Fresh Fork is very affordable at just $32 per week for the small and $48 per week for the large.

More info about pricing can be found here. There are two payment options -- full upfront or weekly.

How do I Pay? Members may pay everything up front and save a little bit (like car insurance) or put a credit card on file for easy, reoccurring weekly payments.

Where do I sign up? Sign up here & start as soon as this week.

Is there a guarantee? Yes, we are so confident that you'll love it that we offer a cancel at anytime policy. Your subscription will be refunded for the portion of the season in which you don't participate.

I want more information... Please call Fresh Fork Market directly to talk to Allyson or Katie at 800-861-8582 or email [email protected]

Pasture Raised Whole Chicken and Bountiful Greens

No two weeks at Fresh Fork are the same, and not all weeks are created equal. It all depends on the weather and the harvest. In general though, the season starts green, gets colorful, and ends heavy.

We do work with our farmers though to try to spread out the harvest and offer the maximum variety.

This week, we start the season with a hefty (4#) pasture raised chicken. The chicken alone is worth $20, then the bag is rounded out as follows.

SMALL OMNIVORE

Whole Chicken (approx 4#)

Green Kale (1 bunch)

Asparagus (1#)

Lettuce (1 sleeve, approx 1.5#)

Radishes (12 oz)

Spinach (8 oz)

LARGE OMNIVORE

Whole Chicken (approx 4#)

Green Kale (1 bunch)

Asparagus (1#)

Lettuce (1 sleeve, approx 1.5#)

Radishes (12 oz)

Spinach (8 oz)

Rhubarb (1#)

Strawberries (1 qt)

Green Onions (1 bunch)

Mushrooms (6 oz)

Ground Beef (1#)

SMALL VEGETARIAN

Green Kale (1 bunch)

Asparagus (1#)

Lettuce (1 sleeve, approx 1.5#)

Radishes (12 oz)

Spinach (8 oz)

Feta Cheese (8 oz)

Eggs (1 dz)

Grape Cider (1 qt)

Mushrooms (6 oz)

LARGE VEGETARIAN

Green Kale (1 bunch)

Asparagus (1#)

Lettuce (1 sleeve, approx 1.5#)

Radishes (12 oz)

Spinach (8 oz)

Feta Cheese (8 oz)

Eggs (1 dz)

Grape Cider (1 qt)

Rhubarb (1#)

Strawberries (1 qt)

Green Onions (1 bunch)

Mushrooms (6 oz)

Garganelli Pasta (8 oz)

SMALL VEGAN

Green Kale (1 bunch)

Asparagus (1#)

Lettuce (1 sleeve, approx 1.5#)

Radishes (12 oz)

Spinach (8 oz)

Feta Cheese (8 oz)

Eggs (1 dz)

Grape Cider (1 qt)

Mushrooms (6 oz)

Strawberries (1 qt)

Rhubarb (1#)

Green Onions (1 bunch)

Beets (1 bunch)

MINI

Green Kale (1 bunch)

Asparagus (1#)

Lettuce (1 sleeve, approx 1.5#)

Radishes (12 oz)

Spinach (8 oz)

A Chicken In Ever Pot

Chef Parker Bosley and I have been teaching classes on how to utilize a whole chicken for years.  We laughed when we came up with the concept.  Nearly a century ago, Herbert Hoover coined the phrase as a campaign promise.  

In that era, a chicken in the pot was a sign of prosperity and wealth. Today, our fortunes are better and the norm is to buy chicken parts -the breasts, the thighs, the wings, etc.  

The irony of the situation is that today, a chicken in every pot could be used to describe one who is thrifty with their purchases.  Why buy the parts when with a few minutes of work ANYONE can cutup a chicken.  It's really quite easy. 

The whole chicken is the best value in food.  It has 2 breast, 2 thighs, 2 drumsticks, 2 wings, and a generous carcass that can be used for broth or soup.  1 chicken can easily be 3 nights meals for a fraction of the price of the parts.  

With the kick-off of the Fresh Fork season on Thursday at OCP, Chef Parker Bosley will be on hand to offer personal instruction from 3:00 PM to 6:00 PM, including:

Chicken Butchery.  Chef Parker will show how easy it is to cut down a chicken at home and suggest how to use each piece.

Sale Items: FFM Members Only



Grassfed Ground Beef - $5 per lb

BBQ Smoked Rib Tips - $7 per lb ($3 off)

Brine Kits - weighed out and ready for your whole chicken

M Cellars Riesling - $16 ($4 off of retail)

Bent Ladder Rose - $12.50 ($2 off)

South River Creation (chard/pinot grigio blend) - $15.50 ($2 off)