FGO Newsletter 

July 27, 2016 

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There is so much good stuff growing in the field right now, so we have a big share for you this week!  One of my favorite things about the abundance of summer is preserving.  Sometimes it comes at you so fast, that it's impossible to eat all the produce fresh, so you have to find a way to enjoy it later.  Canning is one of the most common ways to preserve, but there's also freezing and dehydrating, plus fermenting and pickling (which can be canned or not).  It can seem intimidating, but did you know that making cabbage sauerkraut is super easy? You basically cut up cabbage and throw it into a jar, add salt and mash it with your hands.  Click here for a quick video and helpful info. 

There's also a really great video series on cooking with your CSA veggies (I already shared in on Facebook, but it's so cool I thought it was worth mentioning again!).  The veggies obviously won't be the exact same as ours, but hopefully it inspires some creativity in the kitchen!  Below find a favorite "quickle" (quick + pickle = quickle) recipe that will use some of our CSA ingredients. Don't worry, no official canning required. These are just fridge pickles. Enjoy!
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
Watermelon Radish

If you would like to subscribe to our farm and get fresh, organic vegetables every week then just reply to this email or click here to see our brochure and order form.
Taco Quickles
Quick + Pickle = Quickle
(makes 4 pints, but can easily be halved)
1 lb. carrots (washed & sliced)
1 lb. radishes (washed & sliced - watermelon radishes will be great because they're a bit spicy!)
1 large onion, thinly sliced
1/4 cup snipped cilantro
2 jalapeno peppers, sliced (optional)
2 tsp. whole black peppercorns
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp. crushed red pepper (optional)
2 1/2 cups water
1 3/4 cups cider vinegar
4 tsp. sugar
4 tsp. salt

1. Pack carrots, radishes, onion, cilantro, and jalapeno into clean pint canning jars.  Divide peppercorns, mustard seeds, cumin, and crushed red pepper evenly among jars.
2. In small saucepan combine water, vinegar, sugar, and salt. Bring to boiling over medium-high heat, stirring to dissolve sugar and salt. Pour hot vinegar mixture over vegetables in jar, making sure to cover them. Cool for 30 minutes.  Lid and label jars.  Chill overnight before serving. Store in fridge for up to 1 month. Serve with tacos and enjoy!
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