CSA ~ July 6, 2023
Weekly Shares
PICK-UP THURSDAYS BETWEEN 4-7PM
WEEKLY PICK-UP DATES
July 6, 13, 20, 27
August 3, 10, 17, 24, 31
September 7, 14, 21, 28
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BI-WEEKLY PICK-UP DATES
July 13, 27
August 10, 24
September 7, 21
Happy CSA Day!
Remember, please contact us with any questions, comments, or concerns. Your feedback helps us make the best CSA possible. Plus, we love to hear how you use your share contents! It made our week last week to hear from one subscriber who said, "We gobbled the peas, made egg salad sandwiches, made Czech dill sauce and Tzatziki from the dill, used the thyme with mushrooms, and the STRAWBERRIES!"
SO...
- Do you have any favorite ways to use any share items?
- Did you find a new recipe that you love?
- Have you created a dish you are excited about?
- Did you take a photo of your share or your delicious dish?
- Let us know so we can share it here!!!
If you realize you can't make it during pick up time, please let us know and we will gladly
arrange a Friday pick up. Call 330-549-9408 if you need to contact us about your share.
IN THIS WEEK'S SHARE
Miss Hong Cabbage
Microgreens
Peas (Sweet Magnolia & Super Sugar Snaps mixed together)
Royal Snow Peas
Fresh Herbs: Sage, Lavender
Garlic (German Extra Hard)
Garlic Scapes
Yellow Onions
Cranberry Jalapeno Jungle Jam
Flower Bouquet
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
supplement with produce from local farms. Some weeks will include
value added items like Jungle Jam, Salsa, and more.
RECIPES & TIPS
Some weeks have more recipes than others. Kinda went recipe crazy this week so you will find lots and lots of links below. It was really hard to whittle the ideas down to a smaller amount. Hopefully you enjoy all the tips and amazing sounding foods as much as I did!
Cranberry Jalapeno Jungle Jam
Microgreens
"How do I love thee? Let me count the ways."
Written by Elizabeth Barrett Browning, this sonnet is about her love for Robert Browning,
who would become her husband. I propose it is the perfect opening for a declaration of love for the amazing, tremendous, gorgeous, flavorful microgreen! These itty-bitty veggies bring so much to the table. How do we love them? On toast. In a salad. With eggs. In a smoothie.
By the handful. For breakfast, lunch, dinner, or a snack. There is no time that isn't perfect
for these nutritional powerhouses! Did you realize that, despite their small size, they
often containe higher nutrient levels than more mature vegetable greens???
Hopefully you are soon counting the ways you love microgreens!
Miss Hong Cabbage
This is our first year growing these lovely cabbages, which are a type of Napa cabbage. The seed catalogs told us that, in warm weather, the plants stay open to produce large, thick leaves that are crunchier than a typical closed Napa-type. If growing in cooler weather, the heads usually close like a standard Chinese cabbage and have softer, more tender leaves. So far, we are pretty pleased with them and are eager to hear how you like eating them! They are excellent for garnishes, salads, and kimchi. Or, try any other cabbage recipes that appeal to you!
Lavender
Both fresh and dried lavender can be added to sweet and savory dishes for a nice pop of flavor. Add it fresh to salads, citrus fruits, lamb, teas, and cocktails. Dried can be used in rubs, marinades, sauces, cookies, and sorbet. It can also be added to a simple syrup mixture and used to flavor summer drinks like cocktails, lemonade, or iced tea.
Fresh lavender can be wrapped in a moist paper towel and placed in the fridge for several days. Store dried lavender in an airtight container in a cool, dry place.
When a recipe calls for dried lavender, you can you substitute fresh lavender. Dried is more potent, so if you do choose to use fresh just increase the quantity called for in the recipe. Some sources recommend adding as little as a half teaspoon extra while Martha Stewart goes all the way up to increasing it by three, so that one teaspoon dried lavender would equal about three teaspoons fresh. Just play with the amount to fit your tastebuds.
Have you ever tried lavender tea? Our crew here has made up lavender tea bags for some of the church events and they were such a big hit. If you have a tea steeper of any kind, lavender tea is just minutes away:
- Boil 8 ounces of water
- Place 4 teaspoons of fresh lavender buds into a tea ball or sachet
- Place the tea ball and water into a teacup
- Let steep for 10 minutes. (Ok. Personally, I have never steeped for 10 minutes. I'm more of a 5 minute kinda gal, but who knows? Maybe 10 is the way to go. Play around with your steeping time and see what's best for you!)
- Enjoy a tea break!
Sage
Here we go with a bit of history! Ancient Greeks and Romans used sage as a meat preservative. In the 1600s, it became so popular in Asia that the Chinese traded away four pounds of tea for every single pound of sage from Europe. Native Americans used sage to treat swollen gums. In the 1800s, Americans rubbed it on their teeth to make them whiter! (I think I'll stick to toothpaste!)
Sage is a fascinating herb and the first link below has tons of useful info about using, storing, and preserving it. The White Bean Soup with Sage and Sausage will also help you put some of your garlic and onions to a tasty use! Don't miss the link to Crispy Fried Sage Leaves - definitely one of the most unique snacks ever!
Onions
Garlic Scapes
Store in the refrigerator and use within a week, as the stalks will eventually soften and lose their punch. You could also blanch for 60 seconds, followed by an ice bath, then freeze for when you get a scapes hankering later this year (and you will).
A Peek Into CSA Prep
Contact Info
Email: jlynch02@gmail.com
Website: https://www.goodnessgrows4all.org/
Location: 2310 W South Range Rd North Lima OH 44452
Phone: 330-549-9408
Facebook: https://www.facebook.com/GoodnessGrows4all/