FGO Newsletter 

August 9th, 2016 

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Tomorrow is the first day of Autumn! We can smell it in the air and see it in the colors of the leaves.  The season change is obvious when you see your CSA share too!  The beautiful thing about eating locally is enjoying food in sync with the seasons of the place you call home.

There is lots of delicious, sweet corn in your share this week.  If you can't eat it all fresh, there are so many ways to preserve it!  What's your favorite corn preserving method? Canning, freezing, dehydrating?  See below for a favorite canning recipe for Corn Relish that uses many of your CSA ingredients!

*Just a heads up that we will not be at the Saturday Farmer's Market this week, the 24th. 

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...

Sweet Corn
Micro Greens

CSA is ending for the winter! The last Wed. pickup is Oct. 19th & last Saturday pickup is Oct. 22nd. Please read our Winter Update newsletter for more information. 
Corn Relish
1 cucumber, peeled, seeded, roughly chopped
2 cups chopped onions
1 red bell pepper, seeded and chopped
4 cups corn kernels (cut from 4-6 ears)
2 tomatoes, diced the size of corn kernel
1 red or green serano chile pepper, seeded and minced
1 1/4 cups sugar
2 Tbsp Kosher salt
1/2 tsp black pepper
1 1/2 cups apple cider vinegar
1/2 tsp turmeric
2 tsp mustard seeds
1/2 teaspoon ground cumin

1. Pulse cucumbers, onions, and bell peppers in food processor just 3-4 pulses, don't puree.
2. Place mixture in a medium-sized, thick-bottomed pot. Add the rest of the ingredients. Bring to a boil.  Reduce heat to a simmer.  Cover and cook for 25 minutes. 
3. If you do not wish to can, put corn relish into clean container and store in fridge up to 4-6 weeks. If you wish to can them and store outside the refrigerator, follow hot water bath processing instructions and fill clean pint jars, leave 1 inch headspace and process 15 minutes.  Makes 3-4 pints.

Good on hot dogs, in tacos, or with pork!

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