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FGO Newsletter 

October 11th, 2016 

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It's officially the last CSA week!  It will also be our last Saturday at the market. But just because everything in the field has been killed by frost, doesn't mean our work is done. We'll still be growing herbs and micro greens in our greenhouses, thanks to geo-thermal heat. You won't receive weekly newsletters, but we'll touch base every so often throughout the fall & winter.  See below for more information on our year-round micro green CSA.

It has been a joy to grow you vegetables throughout this season and we hope you will join us again in the spring! We will leave you with this autumnal quote...

"The month of departure is more beautiful than the month of coming - October than May. Every green thing loves to die in bright colors."
- Henry Ward Beecher

 
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!
Interested in Micro Greens over the winter?
  • Members receive 1/2 lb. of micro greens
  • May choose every week or every other week
  • More flexible pickup times
  • $10/week
Reply to this email for more details!
In your CSA share this week...

Basil 
Pears*
Cabbage
Ginger
Peppers
Tomatoes
Celery*
Cauliflower*
Sweet Potatoes*
Beets


*Due to weather conditions, we have sourced these items from other organic farms.  Feel free to ask about specific sources.


 
REMINDER:
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. 
~ RECIPE ~
Pork Chops with Ginger Pear Sauce
Ingredients:
4 pork chops
Salt
2 Tbsp vegetable oil
2 Tbsp unsalted butter
1/3 cup minced onions
2 Tbsp minced ginger
1 large pear, peeled and diced
1 1/2 cups chicken stock
3 Tbsp cider vinegar
2 Tbsp honey
1/4 to 1/2 tsp minced fresh rosemary
Black pepper

Directions:
1. Salt the pork chops well and let sit at room temp while you chop veggies and the pear. Score the chops (make a few cuts in the outer fat layer of the pork chops, all the way through to the meat, to prevent them from curling up when you cook them).  Heat the oil in a large frying pan over medium-high heat until shimmering.

2. Working in batches as to not crowd the pan, when the oil is hot, pat the pork chops dry with paper towels and lay them in the pan. Sear the chops until browned, about 3-5 minutes. Turn the pork chops over and sear on the other side a minute or two.

3. Lower the heat and cook until done, 5-15 minutes depending on thickness of the chops (recommended minimum temp for cooked pork is 145 degrees F)

4. Remove all but 1 Tbsp of oil from the pan.  Add the butter, onions and ginger and toss to combine. Cook this for 1 minute, then add the chopped pear and toss to combine. Cook another minute.

5. Add stock, vinegar and honey and bring to a rolling boil.  Boil vigorously until the liquid is reduced by 2/3, about 4-6 mins.

6. Turn off the heat and add the rosemary and some black pepper.  Add salt to taste.  Serve the pork chops with the sauce on the side. Enjoy!
 
Copyright © 2016 Fresh Green Organic Garden, All rights reserved.


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