Welcome to the Great River Market Bag Newsletter! 
News and recipes for the week of October 22, 2015
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October 22, 2015


Welcome to week 21! The bounty of fall continues with beets, broccolini and collard greens. We're nearing the end of October already, which means the holiday season is upon us. If you've considered joining a CSA, you can join our late-season share through December 23rd by clicking the link at the right. And if you'd like to try out Great River Organics AND share an all-local Thanksgiving with family and friends, join our one-time holiday share, returning this November! Stay tuned!

Reserve your late-season Great River Market Bag, now through December!


This November, Great River Organics is thrilled to offer members and non-members alike a one-time organic vegetable share. You'll enjoy all the Ohio-grown certified-organic goodness of our weekly Market Bag*, featuring a selection of specialty and heirloom vegetables curated especially for a memorable Thanksgiving meal. A, Ohio-grown, conventional fruit share will also be available. And when you buy a share, you'll be sharing, too...50% of the net profits will be used to provide produce to local food pantries. Details to come!

*Our members will still receive their weekly Market Bag during Thanksgiving week. We'll announce pickup and delivery details next week, too!



Red and Golden Beets

Go for a gorgeous Beet, Potato, and Avocado Salad with Horseradish and Shallot Vinaigrette. Or just roast the lot of 'em, keep in the fridge, and slice on salads, etc. all week long. Keeps for long periods in their bag in the crisper.



Wayward Seed Farm
Who doesn't love fresh-cut broccoli? Try your broccolini in this tasty, simple and dairy-freeCurried Cream of Broccoli Soup. Store your broccoli in an open plastic bag in the crisper and use within a few days.



Wayward Seed Farm
Collard greens have dark, flavorful leaves and are an excellent slow-cooking green. Use them in any cooked-greens recipe. Try Caldo Verdea staple Portuguese soup with greens, potatoes and chorizo.  Store in a ziploc bag in the crisper.


Beauregard Sweet Potatoes

Try Cabbage, Sweet Potato and Chicken Stir Fry or this vegetarian Caramelized Onion, Cabbage and Sweet Potato Chowder. Store in a cool, dark place. No need to peel before using; just scrub.



Rock Dove Farm
Arugula is great in salads or scrambled eggs, tossed with warm pasta, or even roasted potatoes fresh from the oven. Check out these nine ideas for more inspiration. Store in the crisper drawer.


Hakurei Turnips

Sippel Family Farm
Crisp without bite, these turnips are good raw or cooked and don't need peeling. This recipe for Honey Glazed Baby Hakurei Turnips with Apples is the perfect pairing for fall. Separate the turnips and greens for storing. Keep in a plastic bag.


Green Cabbage

Sippel Family Farm
This green cabbage is a versatile veggie that stores well. Cut into chunks and roast it in the oven at 400 degrees, draped in bacon. (You can even add your onions and turnips to the pan.) Store in a closed plastic bag in the back of the refrigerator.


Red Onions

These red onions are excellent keepers. Leave them in a cool dry place, and you'll have months to use them. Or, use them with your broccoli and cabbage in this Rainbow Detox Salad, or Balsamic Roasted Beets and Onions.
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.

Share your recipes and tips with us via social media or email!

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Questions? Email us at marketbag@greatriverorganics.org.
Our mailing address is:
4561 E. 5th Avenue, Columbus, Ohio 43219

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