Welcome to the Great River Market Bag Newsletter! 
News and recipes for the week of September 17, 2015
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September 17, 2015

MID-SEASON


Welcome to week sixteen of the Market Bag. We are officially halfway through the season! The weather is turning cooler and we are moving into cooler-weather crops. This week we see our first broccoli, our first sweet potatoes and the re-appearance of romaine and hakurei turnips. The seasons are changing!

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A note from Great River Organics
Meet our general manager, Charlotte Graham.

Our farmers are partly at the mercy of the weather and seasons. In June, the heavy rains flooded fields and made it impossible to cultivate or plant for a couple weeks, meaning that we'll be pretty thin on winter squash this year. And this week's broccoli comes to you courtesy of the 90° days we had last week and the week before.
 
CSAs are a beautiful way to share in the ebbs and flows of the growing season. The produce section at the supermarket puts a lot of distance between farmer and consumer, but a CSA share brings you into close contact with the people, land, and weather that produce your food. Thank you for being part of this journey with us. We appreciate you!

WHAT'S IN THE BAG THIS WEEK?

 

Broccoli 

Wayward Seed Farm
Entering its peak season, fresh-cut broccoli is among the favorite of fall vegetables. We love it sauteed. If you opt to eat it raw, blanch it first for improved flavor, texture and color. It keeps best in the fridge. Store it in an open plastic bag in the crisper and use within a few days.

 

Lunchbox Peppers

Wayward Seed Farm   
These colorful peppers are described as remarkably sweet and intensely flavorful. Born on tall, strong plants, the peppers are compact and easy to eat out of hand, tossed in salads or roasted whole on the grill. They make for easy snacking, hence the name. Store in the fridge in a bag.

 

Sweet Potatoes

Dangling Carrot Farm
Sweet potatoes are always a favorite, and this deep, orange-fleshed and versatile variety is no exception. It's excellent boiled, baked, mashed or fried. Try them in Spicy Sweet Potato Cakes, or in a Kale and Sweet Potato Gratin. Store in a cool, dark place (but not the fridge). No need to peel before eating, just scrub them well.

 

Hakurei Turnips

Sippel Family Farm
These Hakureis (hawk-ur-eye) are a mild, sweet turnip. No need to peel; just give them scrub. Slice thin into stir-frys, eat raw, or saute with their greens and bacon. Use yours in a Turnip and Kohlrabi Slaw, or glazed to bring out their sweetness. Be sure to eat the greens! Separate greens and bulbs; store in fridge in a plastic bag.

 

Cabbage

This green cabbage is a versatile veggie that stores well. Serve it in a southern-style slaw, the perfect pairing to pulled pork. Or, slice and roast  with coconut oil for a healthier take. Store in a closed plastic bag in the back of the refrigerator.

 

Baby Romaine

This highly nutritious head lettuce is excellent in a classic Caesar Salad, as a wrap for sandwiches, or even in a green smoothie. Store in a sealed plastic bag with a paper towel to absorb moisture, and it will keep for up to five days.

 

Red Curly Kale

Clay Hill Farm
It's perfect gently simmered with garlic, olive oil, and the water clinging to its leaves after washing. Tip: the longer and slower it cooks, the sweeter it gets. Its stems are thick and woody; remove them. Keep in a sealed plastic bag in the fridge.

 

Onions

These are yellow onions with a thick copper skin. It's slightly sweet with a firm texture. Use it as you would any yellow onion (French Onion Soup, perhaps), or store it for later use. They will store for months if left in a cool, dry place. 

For our Fruit Share Members:

This week's fruit share features Bartlett pears and Jonathan and Honeycrispapples 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 place them in a bag.) 

One of the sweetest apples out there, Honeycrisps (golden at the stem) are a Midwest specialty. Jonathans (dark red) are a classic American apple, dating to 1864, and are a favorite for their crispness and sweet-tart taste. They are excellent in pies. Store your apples in an open plastic bag in the crisper, ideally away from veggies.
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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Questions? Email us at marketbag@greatriverorganics.org.
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4561 E. 5th Avenue, Columbus, Ohio 43219

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