CSA ~ June 30, 2022

Weekly & Bi-Weekly Shares



*June 30

July 7, 14, 21, 28

August 4, 11, 18, 25

September 1, 8, 15, 22, 29



*June 30

July 14, 28

August 11, 25

September 8, 22


Welcome to the first pick up day of the 2022 CSA season! We hope you enjoy this week's items. We are pretty excited to share our very first mushroom growing attempt with you all! We encourage you to contact us with any questions, comments, or concerns. Your feedback helps as we continue to learn how we can make the best CSA possible.

You'll get a weekly email update on each of your pick up days, listing share items and info as well as recipes and tips. Do you have any favorite ways to use any share items? Did you find a new recipe that you love? Let us know so we can share it here!


Between 4 and 7pm, enter through the sliding glass doors that face the parking lot. We'll be waiting for you with all the shares ready on tables in the Great Room. We purchased some lovely produce baskets to pack the items in, hopefully making pick up time easier than ever. Unless we have any bonus items and you have choices to make, you will be able to just grab a basket and go! Then, on your next CSA day, please bring your empty basket back in order to swap it for a full one. That way we always have enough baskets here, ready to be filled each Thursday. Easy-peasy!

If you realize you can't make it during pick up time, please let us know and we will gladly
a Friday pick up. Call 330-549-9408 if you need to contact us about your share.


Garlic & Garlic Scape


Baby Carrots



Fresh Herbs: Chives, Sage, Mint, Thyme

Oyster Mushrooms with Spray Bottle

Choice of Jungle Jam or Juicy Jam

Dill Plant

GG Shirts

Bonus Item: Choose an extra Oyster Mushroom or Rutabagas

Number of crops ready and amount of harvest varies throughout the season.
We pledge to
provide at least six items each week. If we have crop issues, we'll
with produce from local farms. Some weeks will include
value added items like
Jungle Jam, Salsa, and more.


Oyster Mushrooms ~ Care & Harvest

Your bag of mushrooms can be stored on your kitchen counter, left open for air flow. To harvest, grab the stem of a mushroom cluster and twist or cut at the base. Use harvested mushrooms right away or store them for about 1 week in a brown paper bag in the refrigerator. They are best harvested when the edges of the mushroom caps are still curled. Over-mature mushrooms release their spores and don't store as long. Monitor your growing mushrooms, spraying lightly with water if caps appear leathery or seem to be shriveling.

Want to regrow more? After all have been harvested, spray the roll once more with water (if the roll looks dry), close up the bag with a rubber band and let it rest for 2 weeks in an undisturbed area. Next, move it to the refrigerator for 48 hours to stimulate fruiting. Then remove the roll from the fridge and place it in a well-lit spot at room temperature. Remove the rubber band and fluff the bag open for good air flow. The change in temperature and fresh air will trigger the mushrooms to fruit. Water lightly each day with spray bottle, but be sure excess water does not pool at the bottom of the bag. In 7-14 days, you should see more small mushrooms that grow quickly into ready-to-harvest clusters. You can do this until you exhaust the roll, then just toss it into a compost pile!

Using Your Oyster Mushrooms

Oyster mushrooms contain high amounts of protein, several B vitamins, and essential

amino acids. Tender with a mild seafood-like flavor, they're best when young, preferably
before the cap opens and gets completely flat. The tough stem is usually removed.
Older mushrooms work great when they are stewed slowly.

Oyster Duxelles

3 tbsp melted butter
1/2 cups finely chopped onions
2 cups minced Oyster mushrooms
1/4 tsp salt
1/4 tsp sugar
1/2 tsp soy sauce

Saute onions in butter until tender. Add remaining ingredients, mix together well and stir over high heat until completely cooked. Store for 1 week in the refrigerator or freeze until needed. Try adding to beaten eggs or fill an omelet. Stuff a hamburger before grilling, spoon over steak or fish, spread on toast or a warm croissant, or add to stir-fry.

Wild Rice with Mushrooms (*also uses fresh chives & thyme!)

1/2 cup wild rice, rinsed and drained
1 1/2 cups chicken broth
3 tbsp butter
1/2 lb Oyster mushrooms
1/4 cup pine nuts
2 tbsp chopped fresh chives
1 tsp chopped fresh thyme

salt & pepper

In a medium saucepan, bring rice and broth to boil. Cover, reduce heat, and simmer for 35-45 minutes. Meanwhile, in a large skillet, melt butter over moderate heat. Add mushrooms and pine nuts. Cook, stirring frequently, about 10 minutes. Stir in chives and thyme, cooking five more minutes. Add to cooked rice and heat through. Salt and pepper to taste.

Handy Veggie Knowledge


  • With flavors that range from carrot to wasabi and boasting a dizzying array of hues, these tiny greens are nothing if not versatile. They pack a big punch when added to a dish, despite their diminutive size!
  • More fun than confetti, tastier than candy sprinkles, microgreens are absolutely perfect for: Mixing into salads * Layering in sandwiches * Garnishing drinks * Seasoning soups * * Topping your pizza * Juicing them * Adding to stir frys * Personally, I love them sprinkled over avocado toast or with a fried egg. Yum!

Carrot Tops

  • YES, the TOPS. Of course you can eat the delicious orange root. Enjoy your healthy snack! But do not overlook the tops!
  • Add them to green salads and grain salads, to your favorite hummus recipe or to your morning smoothie!

Garlic Scapes

  • Chop into pieces and sauteé in butter. Add to stir fry or eggs or stir into risotto dishes.
  • Chop and blanch them and stir them into mash potato.


  • Roast a sprinkle of sugar to temper its natural sharpness, then add it to a salad once cooled. One go-to recipe: rhubarb roasted with beets, placed on a bed of peppery arugula and tossed with goat cheese and homemade vinaigrette.
  • Roasted with strawberries, rhubarb can be the crowning glory of an ice cream sundae.
  • For sweet “dessert” soups, simmer and strain the rhubarb with a touch of sugar and the berry of your choice. Top the soup with a dollop of fresh whipped cream


  • These have been wiped off, not washed, as water can lead to mildew and rotting. Wash right before use. Once peeled, you can eat a rutabaga in just about any way you would enjoy a turnip, carrot, or potato. They are flavorful and delicious mashed with butter and salt, and are a classic in soups or stews. They can be roasted, sauteed, fried and are excellent raw, adding a pleasant crispness to salads or coleslaw.
  • For storage, wrap roots in moist cloth or paper towel, place in perforated plastic bags, and store in the fridge in the veggie crisper drawer. Rutabagas can also be frozen, and will keep for up to a year! Just wash, peel, and cut into cubes. Blanch for 3 minutes. Place in ice water immediately. Cool and drain before packing into freezer bags or containers. Leave 1/2 inch of space in container. You can also peel, boil, and mash rutabaga before storing in freezer bags or containers.

Jungle Jam (Peppers) & Juicy Jam (No Peppers)

Goodness Grows' signature product is our traditional Hot Pepper Jungle Jam. First made here years ago by Board President Kitty Kromer when she was a classroom teacher and GG volunteer, we have since expanded our range of flavors as well as our jam makers. Rachel Vignon, Sue Weaver, Kelly Shannon, and Cameron Fortune are among those who hold the secrets to jam deliciousness...and have taken vows of silence to guard those secrets! But we are so glad to share a jar with you today. Whether spicy, mild, or sweet, our jams are great stirred into plain yogurt, turned into a vinaigrette, or added to your favorite grilled cheese sandwich to kick it up a notch! Kitty even won an award for making thumbprint cookies filled with Jungle Jam.


Plant your dill in a location that gets full sun for 6-8 hours a day. As dill can self-sow, you will want to plant where you don't mind it spreading or where you can harvest it before it goes to seed. Water it consistently to keep soil moist but not soggy. Drying out completely may cause dill to go to seed prematurely.

Dill leaves can be harvested as soon as the plants have a minimum of 4-5 leaves. Pinch off the leaves or cut with scissors. Harvesting regularly will help keep plants producing lots of fresh leaves and delay flowering. Leaves can be used fresh, frozen, or dried. To get dill seeds, allow flowers to bloom and fade then harvest once the seed heads have fully ripened and the seeds have turned brown. Seeds can be used fresh or dried. The leaves and seeds are most commonly thought of as seasonings - especially in pickles, added to potatoes, or served with fish - but even the flowers are edible.

One of the most exciting things about dill is that it's a pollinator friendly plant, especially enjoyed by Eastern black swallowtails. The butterflies lay eggs on dill plants, giving their hatchlings a ready-made food source. They'll only eat a little, so don't be alarmed! Dill also attracts beneficial insects like lacewings and hover flies, who feed on the plant's pollen and then lay their eggs nearby. Their larvae, in turn, feed on aphids which cause problems for many plants. It's an amazing natural balance!

A Peek Into CSA Prep

Big picture

Contact Info

Let us know your thoughts. Feedback helps our program grow stronger. And, as always, thank you so much for your support of Goodness Grows!