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.

WEEKLY PICK-UP DATES

July 11, 18, 25

August 1, 8, 15, 22, 29

September 5, 12, 19, 26

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BIWEEKLY PICK-UP DATES

July 11, 25

August 8, 22

September 5, 19

Salad Mix (lettuce, microgreens, nasturtium)

Carrots

Cucumbers

Basil

Sage

Radishes

Crookneck Squash

Patty Pan Sqaush

Itachi Cucumbers

Zucchini Bread

Bonus Items: Pick 1 from each section

• Zucchini, Cucumber, Crookneck Squash
• Blackberries, Purple Bumble Bee Tomatoes, Gherkins, Peas

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.

What's the first thing that pops into your mind when you think about breakfast? I bet it probably isn't cucumbers, but maybe these recipes will make you rethink that! Cucumbers are actually a breakfast staple in some parts of the world. Many Mediterranean cultures incorporate fruits and vegetables into breakfast regularly while some cultures in China pair cucumbers with eggs. So grab that morning cup of coffee and your favorite cucumber recipe!

Crunchy, peppery, and vibrant, these beautiful veggies never disappoint. The greens are edible as well and make a great pesto or salad green. Radishes are perfect eaten in salads, topped on toast (think butter and thinly sliced radishes) or roasted. Remove the greens immediately (they leach moisture, causing them to go soft quickly) and keep the tops and roots in separate plastic bags in the fridge for up to 2 weeks. Mature radish greens tend to be fuzzy or bitter, making perfectly suited for cooking. You can cook radish greens much like you would other leafy greens: sautéed, braised, or steamed. Try adding them to soups, stews, curries, stir-fries, frittatas, or quiches.

The carrots are baby sized, but their tops surely aren't! They are ready to be used in all sorts of fun and delicious ways! The tops should be removed and wrapped with a paper towel to prevent them from becoming soggy. Then just pop them into a bag and into the fridge. Carrot tops make a great parsley substitute but they can be used for so much more as well.

Crookneck squashes are believed to be native to North America and have been cultivated since ancient times. Yellow crookneck squashes were frequently cultivated by northeastern Native American tribes, and eventually, the American colonists also took an interest in the fast-growing squashes. These bumpy Crookneck squashes are best suited for simmering, roasting, frying, or baking. It is recommended to remove the skin and scoop out the seeds before cooking. They can be sliced in half, filled with moist ingredients such as sausage, tomato sauce, or rice, and roasted for a tender consistency. The squashes can also be chopped and added to curries and soups, grated and fried into hash browns and fritters, or shredded and stirred into egg bakes.

One of the ways to extended the wonderful variety of summer tastes into the colder seasons is to preserve your fresh herbs. The articles below offer some good tips for drying herbs as well as other creative preservation techniques. There are also some good ideas if you cannot wait and just want to enjoy your herbs this week!

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

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/