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

August 8, 15, 22, 29

September 5, 12, 19, 26

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BIWEEKLY PICK-UP DATES

August 8, 22

September 5, 19

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.

Tea Mix (Mint, Lemon Balm, Spearmint,)

Tomatoes

Fennel

Tomatillos

Bell Peppers

Lunch Box Peppers

Spaghetti squash

Elderberries

Peaches (from Huffman Fruit Farm)

Flower Bouquet (Sunflowers, Queen Anne's Lace, other)

Bonus Item (choose one):

Okra

Ground Cherries

Spaghetti Squash

Gherkins

Peaches

Lunch Box Peppers

Yellow Squash

Elderberries are the fruit of a variety of trees known as Sambucus, with Sambucus nigra (or European elder) being the most common. Both the fruit and the flower of the tree are edible. It’s important to note that the fruit, a berry, must be cooked before it’s safe for consumption.

Herbal teas, sometimes called tisanes, are very similar to white teas, but they contain a blend of herbs, spices, fruits or other plants. Herbal teas don't contain caffeine, which is why they're known for their calming properties. Use these lovely herbs and/or elderberries to brew up some tea to enjoy hot or cold.

Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. When it goes to seed, fennel also produces small yellow flowers among the leaves. Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. When raw, it has a crisp texture similar to celery and a fresh licorice flavor. It caramelizes as it cooks, taking on a sweeter flavor and tender, melt-in-your mouth texture.

Marinated Fennel

One of the best ways to enjoy fennel raw is to marinate it. Just thinly shave the bulb on a mandoline or with a sharp knife, removing any tough core pieces. Marinate it in some lemon juice, olive oil, and salt. This is delicious on its own or in a larger salad. Dress it up with herbs, nuts, shaved Parmesan cheese, toss it with greens and a simple vinaigrette - perfect dish for a hot summer night!

We had some great tomatillo recipes last week, but here are a few more fun ideas. The Land Connection has some great tips for using tomatillos without heating up your kitchen:

Raw: Slice and sprinkle tomatillos with some lime juice and salt for a refreshing snack. Chop or slice them and toss on a spring or summer salad. You can also chop and make a chunky salsa verde with onion, lime, cilantro, poblano, jalapeño, and garlic. Puree them raw and make a delicious sauce. Or you can just go all in and eat them whole. Tomatillos are really delicious and refreshing on their own.

Grilling: Leave the tomatillos whole and toss with some olive oil and spices. Place them on a grill and cook until they are soft and the skin is charred. Enjoy them as is or turn them into a sauce, soup, or salsa.

Pureeing: Core, cut in half, and place in a food processor or blender. Add some lime juice or watermelon for a delicious margarita base. Add onion and garlic for a bloody Mary base, or experiment using in cold summer soups.

Fresh flowers never seem to last as long as we would like.

Check out these tips for getting the most out of your blooms!

Avoid displaying them in direct sunlight or near appliances that generate heat as well as areas like open windows, heating or cooling vents, and ceiling fans as they can cause the flowers to dehydrate. Did you know that you also shouldn’t display your bouquet near fruit??? That’s right, ripening fruits release tiny amounts of ethylene gas which can reduce the longevity of the blossoms!

1. No foliage in the water. When you put your flowers into a vase, there should be no foliage below the water line. Submerged foliage encourages microbial growth that will clog stems and prevent them from absorbing water.

2. Make clean cuts. Use a sharp knife or scissors to re-cut each stem right before it goes into the vase. Cutting on a slight angle will increase the surface area for water uptake.

3. Refresh the water. Flowers absorb a lot of water the first day they’re in a vase, so watch the water level and replenish it as needed. After a couple days, check to see if the water looks cloudy. If so, remove the flowers and dump out the old water.

4. Edit as needed. Some types of flowers last longer than others. To keep your arrangements looking good, just remove any spent flowers or wilted foliage.

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/