Farm Happenings
Farmers are always working long hours and coming up with innovative ideas.
We decided to make it a long night since there is less shock on strawberries plants when we transplant them into the ground on a cool evening.
The workers even worked with their head lights on after dark.
Be sure to glimpse at the homemade tools they are using below to get ready for next years crop:
Farmer Phil's TOP 5 this week!
1. Scallions
5. Fresh Pasta
This week a CSA Market Box members asked a good question...
She asked: Why is the asparagus purple?
My response: It is genetically purple (just like all tomatoes are NOT red and all lettuces are NOT green) We are doing all we can to help you eat your 5-colors-a-day.
WHAT? The different groups of colors are green, red, yellow & orange, purple & blue, and white. The best way to get all of the vitamins, minerals and nutrients you need is to eat a variety of colorful fruits and veggies.
SEE THE NATIONAL LOGO BELOW:
Introducing FRESH pasta... SNAG it UP...
Hand-crafted in small batches, Ohio City Pasta is a Cleveland-based producer of fresh pastas.
Ingredients are sourced with care. TRY SOME TODAY!!
As we harvest throughout the summer Riehm's veggies will be added as an ingredient to the pasta. For a DOUBLE WIN!
Nothing is artificial. Everything is made from scratch.
Celebrated by top award-winning chefs!
DOES FRESH PASTA COOK THE SAME AS DRIED PASTA?
No, fresh pasta cooks much faster than dried about 2 minutes. The exact cooking time depends on the cut.
WHAT IS THE WHITE DUST ON THE FRESH PASTA?
Rice flour, to help prevent the pasta from sticking together.
CAN OUR PASTA BE FROZEN
Yes, it freezes quite well. Frozen pasta cooks best from the freezer right to the boiling water.
Ohio City Pasta is not a pasteurized pasta or gas-flushed.
Bacon and Scallions give Collards a wonderful flavor....
Simple pantry ingredients and affordable produce come together to make a treasured dish.
Bacon, garlic, and scallions create the flavor base for the collards, while chicken broth acts as the braising liquid.
Why do you add vinegar to your collard greens?
The vinegar puts additional flavor and will also cut out any bitterness. Traditionally you would serve the collard greens with apple cider vinegar, but some people like white vinegar, and some people like hot sauce.
Lettuce and Hamburger marrying together this week, YESsss...
Tacos!
Burgers!
In and out Sandwich!
Wraps!
Burgers Salad (or) Taco Salad!
Unboxing Video...
