remember to wash your produce each week!

Please return your boxes each week!

bittersweet gardens

August 18, 2015 Issue No. 8

this week’s harvest(Petite)

Wealthy Apples (Hoen’s Orchard)Beets (Hoen’s Orchard)

CucumbersPickling Cucumbers

Salad TomatoesColored Peppers

Lunchbox PeppersLipstick Peppers

LettuceRadishesEggplant

Hot Peppers

news from bittersweet gardens Wow! Only two more weeks left of the summer season. If you are continuing into the fall season, be looking for an email from us about your share size and pick-up day/location.

Last week you all received invitations to our CSA Thank You Dinner taking place on Thursday, September 24 at 6:00 p.m. Please RSVP to Shannon (ssolt@bittersweetfarms.org) by September 17 if you are able to attend. We would love to see you all there!

We have included a short, quick survey in each of your boxes. If you could return these at your earliest convenience, that would be great! We are always looking for ways to improve your CSA experience and would love your feedback and suggestions.

Due to all the rain earlier this season, many of our local farmers are hurting. We are very fortunate that Hoen’s Orchard is able to share some apples and beets with us this week!

Enjoy your produce this week and remember to RSVP to the CSA dinner!

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!

Wealthy Apples

Wealthy Apples originated in Minnesota in the 1860s. This variety of apple is an excellent dessert and multi-use apple. Wealthy apples are known for being refreshing, crisp, and juicy. These apples tend to be pale yellow in color with bright red flushes.

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

Vegan Apple Nachos Ingredients 3 crispy apples1 tsp lemon juice3 tbsp creamy natural peanut butter1/4 cup sliced almonds1/4 cup pecans1/4 cup flaked unsweetened coconut1/4 cup vegan chocolate chips

Instructions1. Slice up the apples thin enough so it’s easy to eat in one or two bites. 2. Lightly spritz the apples with lemon juice to keep from browning.3. Melt peanut butter (until its super runny) and drizzle it over the apples. 4. Top the apples with unsweetened coconut, sliced almonds, pecans, and chocolate chips. 5. Top the nachos with more melted peanut butter. Enjoy!

Source: Pinterest Recipe http://www.allysonkramer.com/2011/10/apple-nachos/

Tomatillo Ranch ChickenIngredients 1 cup mayo (can substitute Greek Yogurt) ½ cup buttermilk1 package buttermilk ranch dressing mix2½ teaspoons garlic1 cup cilantro3 tomatillos, husked and chopped½ teaspoon lime juice3-6 boneless skinless chicken breasts

Instructions1. Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.2. Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!

Source: Pinterest Recipe http://lecremedelacrumb.com/2013/11/tomatillo-ranch-chicken.html

Fiesta Stuffed Mini-PeppersIngredients 12-18 Mini Peppers or Lunchbox Peppers (halved and seeded) 8 oz package of Cream Cheese (softened)8 oz shredded cheddar cheese or shredded Monterrey jack1 tbsp lime juice1 tbsp fresh cilantro½ tsp garlic salt

Instructions1. Preheat your oven to 350 degrees F2. Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.3. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.4. Spoon or pipe the filling into each of the pepper halves.5. Place in a baking dish and bake at 350 degrees for 20 minutes.Serve warm.

Source: Pinterest Recipe http://afewshortcuts.com/2013/05/fies-ta-stuffed-mini-peppers/

Stuffed Breakfast PeppersIngredients2 Medium Bell Peppers, Halved1/2 Medium Bell Pepper, Chopped1/2 C. Onion, Chopped2 Whole Large Eggs1/2 C. (About 4) Large Egg Whites1/2 C. Reduced Fat 2% Sharp Cheddar, ShreddedSalt & Pepper to Taste

Instructions1. Preheat the oven to 375 degrees F. and cover a baking sheet with foil.2. Place the pepper halves on the prepared baking sheet, adjusting as best you can to level them. Set aside.3. Combine the chopped pepper, onion, eggs, and 1/4 c. of the cheese together in a medium bowl until well blended. Set aside.4. Divide the egg mixture evenly among the bell peppers.5. Bake for about 40-45 minutes or until the eggs have set and the peppers are cooked.6. Top each with another tbsp. of cheese and continue to bake for another minute or two until the cheese has melted.7. Remove from the oven and serve warm with a side of salsa!

Source: Pinterest Recipe http://www.theskinnyfork.com/blog/stuffed-breakfast-peppers