CSA ~ August 22, 2019
Happy CSA Day!
Thank you for supporting Goodness Grows!
CSA PICK UP ~ THURSDAYS 4-7PM
If you realize that you aren't going to be able to make it to pick-up, no problem!
Just give us a call at 330-549-9408 to arrange a Friday visit.
In This Week's Share!
Apples (from a GG client)
Fresh Corn Salsa
Fresh Corn Salsa
Our corn was finally ready, so we made a corn salsa treat for today's share. The recipe was simple, as were the ingredients. We hope you enjoy this very summery salsa!
- corn kernels
- onion, diced
- red pepper, diced
- jalapeños, seeded and minced
- cilantro, chopped
- lime juice
Fresh corn salsa pairs perfectly with tortilla chips but it also makes a wonderful topping on salad, on grilled chicken or steak, or on your favorite Mexican dish.
Hungarian Wax Peppers
It may look like a mild banana pepper, but really the Hungarian wax pepper has a lot more bite. In terms of spiciness, it’s more akin to a jalapeño with a chance for a bit more heat. This is a great chili for all sorts of cooking (including chiles rellenos) and a popular one to top off a salad with or to pickle. Source: https://www.pepperscale.com/hungarian-wax-pepper/
These peppers make great appetizers. Stuff them whole, raw, with a cream cheese and diced pepperoni, salami, or dried beef mixture. Just cut off the top, de-seed, cut a small piece off the tip [allows air to release so the peppers don't split when stuffing] to prep the peppers. Warm the cream cheese to a workable consistency, mix with your chosen meat, and stuff peppers until the mix comes out the small hole in the tip. Drizzle with olive oil and chill overnight. Serve sliced in 3/4" rings. Or, try the easy pickled pepper recipe below.
We were pretty excited about our purple basil! It really adds a pop of color in the garden and in the CSA share. And, I had way too much fun finding recipes for it! It was hard stopping at four links, because there are so many cool uses that show off the purple basil so nicely. Hopefully you can find one you like!
Read about purple basil in the first link below, which also includes some ideas on how to use this beautiful herb.
Root Veggies ~ Parsnips & Turnips
While they’re both root vegetables that are packed with nutrients, parsnips and turnips are not quite the same—parsnips are similar to carrots and have a sweet, candy-like flavor. They are good for adding creaminess to soups and moisture to baked goods. Turnips, on the other hand, are in the Brassica rapa family (like bok choy and napa cabbage) and are much less sweet. They are tasty eaten raw, like radishes.
Parsnips are easy to roast in a high-temperature oven. A 425°F oven for 20 to 25 minutes is just about perfect to caramelize the sugars in the parsnips, resulting in a perfectly textured bite. Or, don’t cook them at all! Julienne a parsnip and add it to a salad for an extra bit of crunch.
Looking for an alternative to mashed potatoes? Try mashed turnips with bacon! Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.
More ideas below!
Goodness Grows is a faith-based 501(c)3 non-profit operating out of Common Ground Church Community. Our mission is to cultivate personal, social, and community growth through gardening, education, and opportunity for people of all abilities. We are working to improve people's lives through social and therapeutic gardening practices. We'd love for you to join us!
Create. Cultivate. Thrive.