CSA ~ August 13, 2020

Weekly Shares

CSA Pickup ~ Thursdays, 4-7pm

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

arrange a Friday visit. If you are not feeling well, we can bring your share out to your

car to facilitate social distancing. Just give us a call at 330-549-9408.

Have any CSA news you want to tell us about or would you like to suggest a recipe?

Contact us online by replying to these email updates or email jlynch02@gmail.com.

As always, thank you for supporting Goodness Grows!

In This Week's Share





Cherry/Grape Tomatoes

Beefsteak Tomatoes

Assorted Hybrid Tomatoes

Spaghetti Squash


Acorn Squash

Bell Peppers

Hungarian Hot Wax Peppers

Ground Cherries

PLUS ~ 2 Bonus Veggies! ~ We have an assortment of Mexican Cucumbers, Radishes, Microgreens, Graffiti Cauliflower, Black Beauty Eggplant, Dancer Eggplant, Sunburst Squash, Zucchini, Cucumbers, Broccoli, and Purple Beans. You will get to pick two of these as a bonus this week!

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, or Fresh Basil Pesto.

Tips & Recipe Ideas


Rutabagas are very similar to turnips - in fact, they originated as a cross between cabbage and turnips. Turnips typically have an ivory-colored flesh and skin with a purple cap, whereas rutabagas tend to be bigger and can be brown, yellow, or white with a more yellow-colored flesh. The two can be substituted for each other in most recipes. Rutabagas can be diced and roasted, baked or roasted then mashed, or added to soups, stews, and casseroles. Or try thinly sliced raw rutabagas on salads. Source: https://www.nola.com/entertainment_life/health_fitness/article_3c577ce3-881e-5754-9aab-4007ab9e9728.html

Sweeter than turnips, easier to peel than butternut squash, and with half the calories of potatoes, rutabagas are good for so many things!


Savour the nutrients and don’t bother peeling young, small parsnips. Gently scrub them to remove any dirt and serve whole. When dealing with older parsnips, peel very thinly to avoid waste. Make a judgement call on whether the central core is too fibrous and tough to be cooked.

Uncooked parsnips keep in the fridge for around one week. Source: https://www.bbcgoodfood.com/howto/guide/top-10-ways-parsnips

Acorn Squash

Acorn squash have sweet, yellow-orange flesh that has a slightly nutty flavor. They’re grown in many countries throughout the world but are especially popular in North America. Though they’re botanically classified as a fruit, they’re considered a starchy vegetable and can be used similarly to other high-carb vegetables, such as potatoes, butternut squash, and sweet potatoes. Source: https://www.healthline.com/nutrition/acorn-squash#2


Who doesn't love a cold, sweet, juicy watermelon during the hot days of summer?!?! In wedges or in chunks, it is always refreshing. My family often served it sliced with a sprinkling of salt to bring out the sweetness. If you want to try a different way to enjoy this perfect summer fruit, check out this easy to make juice.