Today is Wednesday, now one of my favorite days of the week. I used to dread grocery shopping. The list-writing, coupon-clipping, decision-making, cart-loading process can be long and tiring, even discouraging when I think I have stocked up a bit but most everything I brought home is gone in a week. Fresh Fork Market is changing the way I plan my menu and shop for food. My pick-up point in Brecksville is easy and delightful. Now I can spend my time looking for new recipes using the fresh, healthy ingredients I bring home in the FFM bag each week. And because the weekly ingredients are so fresh, usually cooking them is often a quick process as well.
This week my FFM bag included a whole chicken (soon to be cooked in the crock pot and used for a variety of chicken dishes), 3 zucchini, yellow beans, a large fresh candy onion , a green garlic bulb, 1 pint of cherry tomatoes and 1 pint of fresh blueberries.
I also picked up a jar of roasted heirloom tomato marinara sauce today. I still had a bag of roasted red pepper linguini from Ohio City Pasta, so I cooked the pasta for dinner and added the marinara sauce on top – delicious! The pasta is $5 and the marinara sauce is $6, but since my husband and I only ate half of this amount (lunch leftovers, yeah!), we enjoyed a healthy, tasty meal for $2.75 a piece – less than the cost of a fast-food meal with twice the flavor!
Since I still had a fresh tomato, cucumbers, and half of a large candy onion left over from last week, I made one of our favorite fresh salads to go with our pasta dinner. This Cucumber-Tomato Salad is quick, easy, and hard-to-beat with its fresh summer taste. I am sure there are many recipe versions online. Here is the recipe I have used for years (not sure where it came from):
- 3 cups unpeeled (or partially peeled) sliced cucumbers (about 2 medium)
- 2 cups chopped tomato (about 1 large)
- 1/2 cup thinly sliced red onion (I used the Candy onion and it worked great)
- 1/2 cup rice vinegar
- 3 Tbsp Splenda (or other sweetener; I use about 2 Tbsp. sugar)
- Salt and pepper to taste, if desired (I do not use any).
Combine chopped veggies in non-metal bowl. Combine rice vinegar and sweetener; stir until sweetener is dissolved. Pour over fresh veggies, stir to mix. Refrigerate at least 30 minutes; serve chilled. (The flavors blend even better if you let it set all day before serving it).
Last week I mentioned I would take a picture of the Fresh Fork truck today. Well, I got so excited about seeing what was in my bag and what else was available today, I completely forgot! I will do my best to remember next week. On another note, I did attempt to make Berry Sorbet using the black raspberries I picked up last week. While the recipe was not difficult and the taste of the frozen sorbet was flavorful, I was not satisfied with the texture and final consistency of the sorbet. So I think I will try this again and see if I have more success next time before sharing the recipe.
Be sure to check out the Fresh Fork Market Canning Club‘s first canning session on July 19th. Sign up is limited to the first 4o people, so don’t delay! Canning is a part of my Once-A-Year Cooking plan. Canning and freezing allow me to stock up on the freshest ingredients at their peak and enjoy them all year long. No need to go out for fast food when I have jars of fresh peaches, applesauce and more stored away. If you have never tried canning before, Fresh Fork Market’s Canning Club is a great place to start.