Rachel and the GG crew will be at the Columbiana Street Fair tomorrow from 10:45am-1:15pm.
If you won't be able to pick up tonight, we'll only be avilable from 8:30-10:40am & 1:15-2:15pm tomorrow. Please let Jen know if you run into a problem - 330-881-8692. Thank you!

WEEKLY PICK-UP DATES

September 5, 12, 19, 26

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BIWEEKLY PICK-UP DATES

September 5, 19

Number of crops ready and amount of harvest varies throughout the season.

Salsa

Fennel

Tomatillos

Chives

Bunching Onions

Spaghetti Squash

Tomatoes

Microgreens (Ortz's Crooked Creek Farm)

Plus, GG worker Keegan brought pears in from his own garden. So, each share will have one special pear to try.

Tomatoes, onions, and garlic can lead you to so many delicios places - lasagna, vegetable soup, chili, or my personal favorite...homemade salsa! Can't get much better than a jar of fresh refrigerator salsa. Grab your jar and a bag of tortilla chips, and you're all set! Or, try using your amazing salsa to pep up one of these recipes. NOTE - The salsa is not canned & shelf stable. It needs to be refrigerated.

Chives are a perennial plant that grows all across Asia, Europe, and North America and is part of the allium family, along with close relatives onions, garlic, shallots, leeks, and scallions. Both the long, thin, blades and the beautiful light pink/purple flowers are edible and used in the kitchen. If you've never used the flowers of chives, you are in for a treat. Take a chive blossom in your hand, and gently pull; the tiny blooms will separate and can then be sprinkled on both your food and the plate as a garnish. The purple petals look gorgeous and add just a hint of flavor, along with a bit of texture.

For many people, the only way to use chives is raw — as a garnish, chopped and sprinkled over the top of virtually anything that would benefit from a gentle hint of onion. But both the color, the freshness, and the touch of onion flavor brighten any dish: eggs, potatoes, chicken, fish, tomatoes, stews, creamy sauces, etc. You can add chives to things in the last minutes of cooking and then sprinkle more on top. That way, you get the best of both worlds.

Just like peanut butter and jelly, milk and cookies, or salt and pepper, some of your CSA items make a perfect pairing!

According to Martha Stewart, "Microgreens are so versatile that no meal planning is required, they can be used on top of reheated pizza, takeout Thai, or your signature weeknight casserole. In fact, there's really no place microgreens don't belong."

The best way to store microgreens is in a covered container in the bottom of the fridge. They'll typically last three to five days, and you'll want to check on them during that time to make sure they don't get too moist and wilt.

We have had some fennel recipes before, but check out these links that will help you utilize all parts of this delicious veggie.