CSA ~ July 8, 2021
Weekly & Bi-Weekly
pick-up thursdays between 4-7pm
WEEKLY PICK-UP DATES
July 8, 15, 22, 29
August 5, 12, 19, 26
September 2, 9, 16, 23
BI-WEEKLY PICK-UP DATES
July 8, 22
August 5, 19
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
Peas (Mix of Maxigolt, Strike, and First 13)
Green Tiger Zucchini
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, Fresh Basil Pesto, or even fruit we pick at "You-Pick" locations.
tips & recipes
Farm Fresh Eggs
Rhubarb is a vegetable that we often treat like a fruit. Some people love to dip their fresh, raw rhubarb stalks in honey or sugar and munch away for a snack. My mom says she grew up plucking stalks from her dad's garden, dipping them in salt for a favorite treat. Have you heard the warning about rhubarb? Taste of Home says that, "rhubarb stalks are totally safe to eat. You can even enjoy them raw—but be warned, they’re very tart! The leaves are a different story. They contain a chemical which, when consumed in large quantities, can be fatal." You'd "have to eat several pounds of rhubarb leaves to reach a toxic level. But even a few can make you feel sick." Be sure to keep the leaves away from your pets as, "it takes very few rhubarb leaves to do damage." NOTE: Rachel removed all the leaves and packaged your rhubarb stalks, ready to be washed again and used. But, the warning about the leaves is still good info to remember.
Amaranth 'Passion', also known as 'Variegated' or 'Red Leaf,' originated in the tropics of America, Africa, and Asia, and is now grown all over the world. This leafy green has a mild spinach flavor. The leaves can be used at baby leaf stage for salad or garnish, or at maturity for steamed vegetable or soups. Its soft leaves are a great addition to salads and, like spinach, it melts delectably when cooked. Slightly astringent when raw, the greens turn soft and mellow as they cook. NOTE: *It is important to know that the leaves of amaranth are soft-textured, and go limp quickly. As soon as you get home, stick all of the leaves, stem end down, into a glass of cold water. Amaranth does not store well for long periods and is best eaten fresh.*
More interesting facts:
- It is an ancient food plant native to South America.
- So revered was it in ancient Inca and Aztec cultures, it was considered a sacred plant.
- Both the leaves and seeds are used in culinary dishes.
- In Asia and the West Indies, Amaranthus is widely cultivated and in Jamaica, it is routinely eaten at breakfast and dinner.
- Often referred to as amaranth grain, the seeds can be harvested and ground into a flour.
- Amaranth seeds are also a great bird food.