CSA ~ September 14, 2023
Weekly Shares
PICK-UP THURSDAYS BETWEEN 4-7PM
WEEKLY PICK-UP DATES
September 14, 21, 28
______________________________
BI-WEEKLY PICK-UP DATES
September 21
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.
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!
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?
IN THIS WEEK'S SHARE
Fresh Salsa (Made with GG & Angiuli's Farm Market Produce)
Bell Peppers
Mexican Gherkin Cucumbers
Tomatillos
Cabbage (Small Heads of Typhoon or Deadon)
Two Tasty Tomatoes
Leafy Greens Mix with Nasturtiums
Butternut Squash
Bonus Item: Choose one when you get here: Lunchbox Peppers, Extra Bell Peppers, Cayenne Peppers, Hungarian Hot Wax Peppers, Turnips, Okra, Rhubarb, Swiss Chard
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 ~~~
Fresh Salsa
In my house, homemade salsa usually means we will be enjoying it after frying up a batch of salty tortilla chips or making burritos. But salsa really can make so many things better. If you are ready to put down the chip and back away from the bowl of salsa, maybe consider one of these ideas!
- Combine with softened butter and refrigerate for a salsa compound butter; add thin slices to a grilled steak.
- Stir into scrambled eggs or add to omelets and frittatas.
- Spoon into cooked grits; add bacon and cheese.
- Add to burger meat mixtures or slather on top of burgers...or both!
- Make a béchamel sauce, add salsa and toss with pasta.
- Stir into cooked rice; add olives and cheddar cheese.
- Put it on a grilled cheese, turkey & cream cheese, or veggie sandwich.
- Add breadcrumbs and feta cheese to salsa; stuff into eggplant halves and bake.
- Mix equal parts with yogurt or sour cream; top a baked potato or add to mashed potatoes.
- Add to meatloaf to give it a spicy flair.
If you find other creative uses for salsa, let us know!
Butternut Squash
Whole butternut squash can last as long as a month if stored in a cool, dry place - not the refrigerator. If it’s peeled, it should last up to 5 days and does need to be refrigerated. While I have never eaten the skin, it is actually edible. The squash seeds can be baked and eaten just like pumpkin seeds.
Bell Peppers & Butternut Squash
Cabbage
Speaking of cabbage, I just read some very interesting cabbage history. Evidence shows cabbages have been cultivated for over 4,000 years. Scrolls from 1000 BC found in China stated cabbage could be used to cure baldness in men. (Based on my husband's love of cabbage and his hair loss, I am going to say those scrolls are incorrect!)
Tomatillos
"To cook with tomatillos, remove the papery husk and give them a rinse under cold water. They don’t need to be peeled or seeded and despite popular myth, can be eaten raw or cooked. Raw tomatillos are not poisonous, but their leaves, stems, and flowers are. One of my favorite ways to prep them is to char them over medium high heat for about 15 minutes or until their skin gets blackened. After they are charred their tart flavor can be used to bring a tangy zing to everything from salsas and dips to chicken enchiladas and Chile Verde." Source: Kate Ramos
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/