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

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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)

Mint

Basil

Parsley

Amaranth Passion

Hydroponic Lettuce

Rhubarb

Raven Zucchini

Green Tiger Zucchini

Eggs



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

We are very excited to provide local, farm fresh eggs this week. These eggs come straight from hens in North Lima, owned by our friend Mike Ashby's mom, Rachel. Thanks, Rachel! Everyone has their favorite ways to eat eggs, but here are a few more to consider. The first one even uses additional items that are in this week's share - zucchini and basil.

Basil

Basil is native to tropical regions from central Africa to Southeast Asia but it thankfully grows very well here in Ohio. There is nothing like fresh basil to liven up your summer dishes. I love to add it to salads or pop it on a fresh-out-of-the-oven pizza. The first recipe below sounds unusual but, as it takes its flavors straight from some magnificent Thai dishes, it might just surprise you with yumminess!

Zucchini

Summer means grilling, so we have a couple different grilling recipes this week. Don't you love that aroma of good things being cooked outside on a summer evening?!? Maybe you will give grilled zucchini or rhubarb a try! The grilled zucchini also incorporates fresh basil while the salad uses parsley. Isn't it amazing how many foods can be made better with fresh herbs? On the topic of zucchini, did you know that a zucchini has more potassium than a banana? Another reason to eat your veggies!

Rhubarb

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

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.

Mint

This herb is great with fruit, added to salads, made into jelly, and even works as an accompaniment to meats and fish. Since it is summer, and mint is so cooling and refreshing, it is the perfect herb for a pick-me-up on a hot day.

Tomato Growing Tips

We hope your tomato plant is growing well for you! If it is running into some trouble, here's a handy-dandy troubleshooting guide to check out. The Farmers' Almanac is always a great resource for plant wisdom.
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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!