CSA week #3

Our potato plants before they died off and were harvested.

After taking a week off for the holiday, we are back with a vengence!

Our Vendors

This year we have really expanded our wholesale market with both the flowers and the produce from the farm. Most of these have been picked up by merely dropping off samples to them, following up, and they have liked our product enough to pick us up. Not only do they like to support smaller businesses instead of large wholesalers, but they like to support local growers to preserve freshness.

We sell produce to Black Creek Bistro which is a restaurant downtown next to the Buckeye Ranch by the corner of Parsons and Broad. They are trying to build back up the community of Olde Town East with Black Creek at the forefront. The owner is a farmer himself but what he can’t produce he tries to find locally. He also composts scraps from the kitchen and turns the oil into biodiesel. It really is a great place and the food is delicious!

We have also been selling produce to a restaurant in Canal Winchester called Village Wines and Bistro which is run by a husband and wife team. The food is fantastic and so is the wine! The Greener Grocer inside the North Market has also been buying things off of us to sell in their store and also to put into their CSA packages.

We sell our flowers to a few florists including Village Flower Basket in Granville, Wayside Flowers in New Albany, and an assortment of others occasionally. Our biggest account with the flowers is by far Whole Foods. They order lots of sunflowers from us and also sell my mixed bouquets in their stores. When we get an abundance of one type of flower, you will also see individual seasonal bunches with which you can make your own bouquets. Just look for the LOCAL stamp on the labels and they will tell you where they are from. We sell to both the one in Upper Arlington and the one in Dublin, so go check us out!

What’s included this week?

1. Lettuce- with the warm weather this will be the last week for this until the fall, so enjoy!
2. Carrots
3. Garlic- make sure to hang or put in mesh basket, garlic needs airflow to continue drying or else it will not last as long
4. Onions- same care as the onions, refrigerate once you’ve cut into them
5. Potatoes- freshly dug, so leave the dirt on them for them to continue to dry out like the onions and garlic. This will allow the outer skin to thicken so they can store better. When you are ready to use them, then wash the dirt off, prepare however, and eat!

For the full share only
1. Flowers

Recipe of the Week

The Perfect Salad Dressing

Contrary to popular belief, it is very easy to make your own salad dressing! You know exactly what goes into it, nothing artificial, and you can change it based on your taste buds. Basically, you want 3 parts oil to one part acid whether it is balsamic vinegar, wine vinegar, or lemon juice. Then you add your favorite spices, salt and pepper and viola! It’s fun to see what you can come up with, like a science experiment. I just put all the ingredients into a jar, put the lid on tight, and shake to incorporate everything well. If you let it sit, make sure to shake it before pouring as it will naturally settle.

Honey Mustard

6 T extra virgin olive oil
2 heaping T Dijon or spicy mustard
1 heaping T honey
2 T white wine vinegar
salt and pepper
(or if you like it creamy, substitute plain yogurt for the olive oil)


Thank you for your support,
Gretel and Steve