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Organics to You Weekly Newsletter - Week of October 26th, 2020

Feauture of the Week:

Grano Bakery Bread

Have you tried the fresh bread we offer from Grano Bakery yet? Choose from sourdough, olive, baguette, and spelt bread made with local grains in small batches at their bakery in Oregon City.
Recipe of the Week:

Persimmon Jam


6 persimmons, peeled

1 cup sugar

1 lemon, juiced

2 Tbsp water

1 Tbsp cornstarch


- Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.

- Transfer puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.

- In a small bowl, mix water and cornstarch until the cornstarch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low - medium heat for 15 minutes until slightly thickened.

- Let the jam cool to room temperature. Pour into mason jars and store in the refrigerator for up to 7-10 days.

This Week's Contents for the SMALL BIN:
See other bin contents here

Baby Broccoli - 1 ct**
Persimmon - 3 ct
Gala Apples - 1.5 lb**
Kiwi - 4 ct
Celery - 1 ct**
Green Peppers - 1 lb**
Baby Bok Choy - 0.75 lb**
Gold Beets Bunch - 1 ct**
Olympic Asian Pears - 1.5 lb**
Cantaloupe - 1 ct
Yellow Potato - 2 lb**
Red Leaf Lettuce - 1 ct**
Italian Parsley - 1 ct**

**Local +/ Farm-direct


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Photo: Organics to You + Unsplash
Feature of the Week: Organics to You