FGO Newsletter 

September 28th, 2016 

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There are only three CSA weeks left!  I know it's sad to see the fresh, organic produce go, but do not worry! You can still enjoy our fresh micro greens all winter long!  We are doing a winter micro green CSA throughout the off-season.  Micro green CSA members will receive weekly (or bi-weekly) 1/2 lb. bags of our micro greens for $10/week.  Pickup will remain on Wednesdays, but will be self-serve at a private residence in town. 

When we first inquired, some of you told us in person or through email that you were interested, but we want to make sure we don't miss anyone.  If you are still interested in the micro green CSA, please respond to this email and we will send you more details. 

*Please see the summer CSA end dates below (last week's newsletter was incorrect!)

CSA share pick up at the Wednesday market in the Big Lots parking lot from 3-6pm.  See the green box below for what to expect in your share this week! 

Find us at the Downtown Farmer's Market every Saturday from 9-1:30 at 9th & Main!
In your CSA share this week...

Salad Mix
Micro Greens

*from Kirschenman Farms in Bakersfield, CA

CSA is ending for the winter! The last Wed. pickup is Oct. 12th & last Saturday pickup is Oct. 15th. Please read our Winter Update newsletter for more information. 
The Golden Pumpkin in your CSA is great for soups, pies, and purees!

Winter Squash Ginger Soup
3 to 3 1/2 lbs. squash, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon salt, plus 1 teaspoon
1 teaspoon pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon grated nutmeg

1. Heat oven to 400 degrees F
2. Place quartered squash onto sheet pan, brush flesh with melted butter and season with 1 tablespoon salt and 1 teaspoon pepper. Roast in oven 30-35 mins or until flesh is soft and tender.
3. Scoop flesh from skin into pot.  Add broth, honey and ginger.  Place over medium heat and bring to a simmer, about 7-8 minutes. Puree the mixture until smooth. Stir in heavy cream and return to low simmer. Season with remaining salt, pepper, and nutmeg.
4. Transfer liquid to a blender or food processor (make sure you allow to cool for at least 5 mins and don't fill blender more than halfway).  Process on high speed until smooth.


Link to recipe
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