Welcome to the Great River Market Bag Newsletter! 
News and recipes for the week of September 10, 2015
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September 10, 2015

TRANSITION


September has arrived. The kids are all back in school, the fall sports season has begun, and summer tomato season is coming to an end. Fall greens and roots are coming on, which means it's almost time to switch from fresh summer salads to warming soups and stews. Let's enjoy the summer heat while it's still here!

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WHAT'S IN THE BAG THIS WEEK?

 

Head Lettuce

Rock Dove Farm 
These vibrant summer lettuces are an excellent choice in a summer salad, on sandwiches, or  using the leaves as a wrap. Store in a sealed plastic bag in the crisper. If leaves begins to wilt, revive an ice water bath. Wash just before use.

 

Saladette Tomatoes

Wayward Seed Farm   
These perfectly mid-sized tomatoes are ideally suited to 
an old-school Tomato Sandwich, or you can liven things up with a Spiced Tomato Gratin. Store tomatoes at room temp, inside a paper bag, alongside an apple  to speed ripening

 

Celery

Sippel Family Farm
It's back! Use your celery fresh in  Parmesan Celery Salad or in a Celery Slaw with Shrimp. Use the leaves in pesto, salads or added to pasta or rice. Store celery in a sealed plastic bag in the crisper. If it softens, revive it in ice water.

 

Japanese Eggplant

Dangling Carrot Farm
Pair your eggplant with this week's celery in a Caponatina Siciliana, or prepare a Ricotta-Stuffed Grilled Eggplant. For the best texture and taste, store at room temp and use within a few days. If not using right away, keep in the crisper.

 

Edamame

Edamame is back! Still big fans of Mark Bittman's recipe as a base. Then add to salads, rice, or whatever suits you. Don't forget to boil the pods before eating or you may develop a skin rash. Store in the bag in the fridge; use within a few days.

 

Heirloom Tomatoes

Tomato season is winding down, and we'll soon be longing for that summer tomato flavor. Try Broiled Heirloom Tomatoes, or check out these 10 Tasty Ideas. Place at room temp inside a paper bag with a banana or an apple until ripe.

 

Kohlrabi

Dangling Carrot Farm
This variety of kohlrabi produces tasty, large bulbs, which means less prep time! We love it raw in a salad, on tacos, or sliced, salted, squeezed with lime and served with guac. Store in the crisper.

 

Bok Choi

This stunning and nutrient-rich head of bok choi would be excellent in Stir-Fried Bok Choi with Ginger and Garlic, or as a main dish in Sweet Potato Curry. Keep in a sealed plastic bag in the fridge.

 

Garlic

Dangling Carrot Farm
Try this week's garlic roasted. Roasted garlic is mellow and warming, and an excellent accompaniment to meats and salads. Try it in Roasted Garlic Bread. Store garlic in a dry, cool location where air circulates freely around it.

 

Lady Finger Popcorn

Lady Finger is an old, open pollinated variety, also known as Tom Thumb. If you like small, hulless, tender popcorn, you've found your new favorite! It's certified organic, non-GMO goodness. Here's how to make a perfect bowl on the stove top.

For our Fruit Share Members:

This week's fruit share features Bartlett pears and Gala and McIntosh apples from Eshleman Fruit Farm in Clyde, Ohio. Bartletts (great in salads and out of hand) are a soft, juicy early-season pear that turns yellow when ripe. Allow yours to ripen on the counter, in a single layer, and just as they start to turn you can move them to the fridge to slow the process. (Store them away from your veggies if you can, and pleace them in a bag.) Store apples in a bag in the refrigerator.

Check out these online galleries for sweet and savory recipe ideas for both apples and pears
 
Please note: All produce in this week's Great River Market Bag is certified organic by the Ohio Ecological Food and Farm Association (OEFFA). The fruit share is not certified organic.

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4561 E. 5th Avenue, Columbus, Ohio 43219

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