Good Food Easy

Help us support our community by donating to the food drive for and
Simply drop off any non-perishable food items into a tote at your CSA pick up site and we'll deliver the donations to be distributed at Waste To Taste. Thank you for all your contributions as we wrap up our food drive in February. We care about neighbors in need.

A post about last weeks CSA shares from our weekly newsletter.

FROM THE FIELD
You may have heard the phrase “eat the rainbow” as a way of encouraging people to include a diverse selection of fresh produce in their diet. We strive to include a variety of colors in the fruits and veggies we put in the Good Food Easy shares, and this week seems like a good example with green kiwis, orange carrots, purple potatoes and kale, red and yellow onions, gold beets, red lettuce, pink apples, and more. If you’ve ever been curious about the science behind the advice, here’s a nice article explaining the various health benefits the different colors provide. We hope it inspires you to eat your rainbow!

FEATURED VEGETABLE : Kiwis
You may think of kiwis as a tropical fruit, but they can grow quite well in the northwest; these were grown by our daughter and son-in-law at their small farm and vineyard near Oregon City.
If the kiwis in your share are a bit firm, they will ripen best if left in their paper bag at room temperature for a couple of days. Enjoy your kiwis once they have just a little give when gently squeezed. The fuzzy greenish brown skin is edible and can be rubbed free of the fuzz with a towel, or, if you don’t wish to eat the skin you can cut the kiwi in half and scoop out the flesh with a spoon. Or peel them with a paring knife and slice cross-wise in order to see the lovely pattern of the kiwi’s tiny black seeds. The slices make an attractive addition to a fruit salad or platter and are great in smoothies too, or dice them and add to chicken salad instead of the usual grapes. This recipe for Kiwi Salsa sounds tasty, perhaps with fish tacos? You can blend kiwis into a refreshing dressing to brighten up winter salads; try Korean Kiwi Dressing or a Creamy Kiwi Vinaigrette. For something a little more decadent, I like this idea for classic Lemon Bars re-visioned as bright pastel-green Kiwi Bars!