remember to wash your produce each week!

Please return your boxes each week!

bittersweet gardens

August 27, 2015 Issue No. 9

this week’s harvest(Petite)

Melon (Sadowski’s)Corn

(Keil’s Produce & Greenhouse)Cucumbers

Colored PeppersCherry Tomatoes

Glow PeppersGreen Onions

Romaine LettucePotatoes

Carmen PeppersLunchbox Peppers

news from bittersweet gardens This is the last week of the summer CSA! What a great season we have had! We are thankful everyday for the variety and amount of produce we have been able to harvest this summer.

Because the seasons are changing again, the harvests are much more varied day to day. In the hot months we can plan ahead a few days in advance. As the weather cools, we pretty much know the day of what we will be harvesting.

If you are continuing into the fall season, you will begin picking up your harvest next week. Thank you to all who have participated this season! We have enjoyed working with you all. We appreciate your continued support of our CSA and our greater mission of providing employment opportunities for individuals with autism.

Don’t forget to RSVP to the CSA Thank You Dinner on Thursday, September 24 at 6:00 p.m. We will be giving a tour of the hoophouses, followed by a cooking demonstration by the culinary department.

Thank you to everyone who has already filled out and submitted your surveys. We greatly appreciate the feedback!

Enjoy your produce this week!

Jeff Butler, Eva Ford, Shannon SoltBittersweet Gardens Teamssolt@bittersweetfarms.org419 875 6986, ext. 1263

Continued on backFollow us on Pinterest for more delicious recipes using your CSA Produce!http://www.pinterest.com/bsf1983

CSA NEWSLETTER

remember to wash your produce each week!

The mission of Bittersweet, Inc. is to positively impact the lives of individuals with autism and those whose lives they touch.

Summer Corn Chowder Ingredients 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob3 Tbsp butter5 slices bacon, cut into 1/4 to 1/2-inch pieces1 medium yellow onion chopped (1 1/2 cups)1/4 cup all-purpose flour1 clove garlic, minced5 cups water1 lb potatoes, cut into 1/2-inch pieces1/2 tsp dried thyme1 bay leafSalt and freshly ground black pepper1 cup half and half1 Tbsp honey2 - 3 Tbsp chopped fresh chivesShredded cheddar cheese, for serving (optional)

Instructions1. Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.2. Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Source: Pinterest Recipe http://www.cookingclassy.com/2015/06/summer-corn-chowder/

Best Potato SaladIngredients6 medium white potatoes or Yukon golds, about 2½ to 3 pounds, quartered3 tablespoons white vinegar2 large celery stalks, diced6 green onions, diced5 hard boiled eggs, peeled1½ cups Miracle Whip or mayonnaise1 tablespoon yellow mustard1½ teaspoons celery seedkosher salt and freshly ground black pepperpaprika for garnish

Instructions1. Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.2. Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.3. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Source: Pinterest Recipe http://www.foodiecrush.com/2014/08/how-to-make-the-best-potato-salad/