FGO Newsletter 

October 4th, 2016 

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This is the second to last CSA pickup!  The transition between seasons brings some beautiful vegetables and we have some wonderful fall veggies for you this week!

Kale is the best in the fall.  It seems like it's one of those things that people either love or hate.  Sometimes it's just a matter of how we prepare it. Kale's flavor changes drastically depending on whether it's sautéed, baked, boiled, or eaten raw.  I love making kale chips by covering the leaves with olive oil, sprinkling with salt, and baking on a cookie sheet.  Below, you'll find a cozy soup recipe perfect for this rainy weather - it uses kale as well as many other vegetables you may have lying around the kitchen!
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?
Reply to this email for more details on our micro green CSA!

In your CSA share this week...

Winter Squash
Micro Greens
Salad Mix*

*from General Produce

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. 
This is a very adaptable soup! Don't be afraid to make substitutions!

Autumn Vegetable Soup
1/2 cup onions (chopped)
2 cloves garlic (minced)
In soup pot sauté onion in 1 tbsp olive oil over medium heat until soft. Add garlic and sauté 1 minute.

1/2 cup each kale, cabbage, carrots, sweet peppers (chopped)
1/2 tsp each salt, dried basil, dried oregano
1/8 tsp pepper
Add and sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.

2 cups vegetable broth
1 cup tomato juice
3/4 cup cooked beans
1/2 cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
1 1/2 tbsp red cooking wine (optional)
Add and bring to a gentle boil and simmer about 15 minutes. 

1 1/2 cup tomatoes (chopped)
1 tbsp fresh parsley (chopped)
Add tomatoes and parsley, simmer another few minutes.

Recipe from Simply in Season
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