CSA ~ August 26, 2021

Weekly

Pick-Up Thursdays Between 4-7pm

WEEKLY PICK-UP DATES

August 26

September 2, 9, 16, 23

~~~

BI-WEEKLY PICK-UP DATES

September 2, 16



If you find you can't make it during normal pick up time, please let us know and we can

arrange a Friday visit. If you aren't feeling well, we can bring your share out to your car.

Just give us a call at 330-549-9408.

In This Week's Share

Tomatoes

Bell Peppers

Hot Peppers (Jalapenos & Dragon Toes)

Tomatillos

Yellow Squash

Spaghetti Squash

Eggplant

Oregano

Basil

Thyme



Number of crops ready and amount of harvest of a given crop will vary throughout the season. We will provide at least six items each week. If we have any crop issues, we will supplement with produce from other local farms. Some weeks will include value added items, such as Jungle Jam, Zucchini Bread, Basil Pesto, or even seasonal fruit from other farms.

Tips & Recipes

Helpful Herb Tips

Thyme

Thyme is used for adding layers of flavor without being overwhelming. It's commonly used to season soups and sauces and is fabulous in potatoes, rice, meats, vegetables, and fresh bread. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or the tines of a fork. Leaves are often chopped. Thyme retains its flavor on drying better than many other herbs. As usual with dried herbs, less of it is required when substituted in a recipe.

Yellow Squash

Have you ever wondered why squash is called squash? Well, as with many words, we borrowed part of a Native American term! Squash is an adapted version of the Narragansett word askutasquash, which translates to “eaten raw or uncooked.” Yellow squash definitely fits the bill, because it is good uncooked, but it is also a fabulous veggie to cook in a variety of ways. You can even save the plumpest seeds from your squash, rinse and let them dry completely, then put them away to be planted next year!

Summer Squash Bread

Squash can be enjoyed as a delicious, sweet treat too!


Ingredients:

3 eggs, beaten

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

2 cups shredded summer squash

1 cup walnuts, chopped (optional)


Directions:

Preheat oven to 325 degrees F.


In a large mixing bowl, beat eggs until fluffy. Add in sugar, oil, vanilla and beat together with the eggs. Sift together flour, baking powder, cinnamon, nutmeg and allspice. Gradually mix into the egg and oil mixture. Fold in the shredded squash (and walnuts) and stir to combine.


Divide bread batter into two greased loaf pans. Bake for 45 minutes in preheated oven or until a knife inserted in the center comes out clean. Let cool slightly before unmolding bread from loaf pans.


Bread can be wrapped in foil/plastic wrap, put in an airtight bag and frozen up to 6 months.

Recipe comes from: Backyard Vegetable Gardening

Bell Peppers

Bell peppers have many different names. In the US, India, Canada, and Malaysia, they’re called bell peppers. In Australia and New Zealand they’re called Capsicum. The British simply call them pepper, while the Japanese call them papurika. Since bell peppers have seeds and come from flowering plants, they are actually another of those weird veggies that are technically fruits!

Eggplant

Ready for some fun eggplant facts?


  • Eggplants are technically berries but are regarded as vegetables when cooking.
  • Eggplants are known as “King of the Vegetables” in India.
  • Eggplants are also commonly known as aubergines. The word “aubergine” comes from the ancient language of Sanskrit.


In the Mediterranean Stuffed Eggplant recipe, you might want to replace the parsley with the fresh basil that's in your share!

Big picture

Contact Info

Let us know your thoughts! We take praise and constructive criticism to heart as we strive to always better our program. Contact us anytime. As always, thanks for your support of Goodness Grows!