ATHENS HILLS WINTER CSA:

WEEK SIXTEEN

Hello Everyone!

Spring is in full swing here at the farm. One can mark this occasion fairly easily when all of a sudden there are more greens and spinach ready for the picking than there are hours in the day. That is where we find ourselves this week, and I have to tell you, I don’t mind a bit! The greens become such a precious commodity in the winter and each leaf is treated like royalty with nothing wasted. The warmer weather and longer hours of sunlight don’t mean waste here, they mean more and more greens to offer. The best part of this being that we can take home those vitamin-packed, nutritious and delicious veggies by the armload.

I know that some of you may be getting to the point where you’d rather not see another leaf for a while. If this is you, follow my suggestion very carefully and you will be happy once again. The best way to deal with this predicament is to store your greens for later. I usually blanch the greens whole, draining them and allowing them to cool enough to place flat in a plastic freezer bag without compromising the bag. Put those gorgeous greens in the freezer, forget about them until summertime, and enjoy them later in the year when they aren’t so plentiful (especially the spinach which hates the summer heat), and you’ve had a chance to miss them. Otherwise, the recipes I’ve included this week will help you enjoy them fresh from the garden. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)

Spinach (A truly wonderful green vegetable, very nutritious and delicious. It adds wonderful color and texture to a salad when you chop it into strips and toss with the lettuces. The best storage for fresh spinach is to wash it, place it in a plastic Ziploc with a paper towel lain in between the side of the bag and the leaves. You can also wash, blanch and freeze to save for later. Enjoy this familiar staple this week—it might just help you avoid those yucky winter illnesses that have been hanging around.)

Greens (Spring is the season of greens and we have plenty to share right now. You will receive a bunch of Kale, Swiss Chard or Collard Greens this week. The recipe I’ve included is delicious prepared with any one of these, so enjoy!)

Daikon Radish (This delicious root has a wonderful mild radish flavor and can be used in salads, but it really shines cooked as you would any of your favorite roots. Try it in stir fry, soup, roasted with other roots, or on its own.)

Recipe: Eggs in a Nest (Serves 4)

2 C. uncooked brown rice

2-3 Tbs. olive oil

1 medium chopped onion

2-3 cloves garlic, chopped

1 large carrot, chopped

½ C. dried tomatoes

1 bunch of greens, coarsely chopped

8 eggs

Cook the rice with 4 cups of water in a covered pot while other ingredients are being prepared.

Sauté the onions and garlic in the olive oil in a wide skillet until lightly golden.

Add the carrots and dried tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.

Mix the chopped greens with the other vegetables and cover the pan for a few minutes. Uncover, stir well, and then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

Break an egg into each depression, being careful to keep yolks whole. Cover pan and allow the eggs to poach for 3-5 minutes. Remove from heat and serve over rice.

(Recipe courtesy of Animal, Vegetable, Miracle, 2007.)

Recipe: Spinach Lasagna (Serves 6 to 8)

1lb. whole-grain lasagna noodles

4 C. chopped spinach

16 oz. tomato sauce

2 C. fresh ricotta

2 C. fresh mozzarella

Preheat the oven to 350F. Prepare the lasagna noodles according to the package directions.

Steam the spinach for 2-3 minutes, then let the excess water drain.

Spread a thin layer of tomato sauce on the bottom of a large casserole. Cover the surface with a layer of noodles, ½ of the ricotta, ½ of the spinach, 1/3 of the remaining sauce, and 1/3 of the mozzarella.

Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 of the sauce, and 1/3 of the mozzarella.

Spread a final layer of noodles, the remainder of the sauce and mozzarella; bake uncovered at 350F for 40 minutes.

(Recipe courtesy of Animal, Vegetable, Miracle, 2007.)

Recipe: Daikon in Plum Sauce (Serves 3 to 4)

3 Tbs. soy sauce

2 Tbs. rice vinegar

1 tsp. cornstarch

2 Tbs. plum sauce

1 Tbs. minced green onion

3 Tbs. peanut oil

1 daikon radish, peeled, cut into matchstick-sized strips

2 Tbs. water

Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions.

Heat the oil in a wok or a large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds.

Add the water and cover. Cook until the daikon is tender, 1 to 2 minutes.

Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.

(Recipe courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006.)

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK FIFTEEN

Hello Everyone!

Happy belated Equinox, Purim and Easter to all! This weekend was a chilly one for celebrating, but I hope you all felt the promise of spring in the air as well as the last touches of winter. This week’s bag of veggies certainly holds the promise of the next season for your taste buds if nothing else!

Spring is such a wonderful time here at Green Edge, and it begins our busiest time of the year as well. Before we know it we will have much to do each day. Fortunately, the daylight hours only grow longer and the temperatures warmer which make our time at work that much more enjoyable. It won’t be long before we are planting in the fields and transitioning the greenhouses to their summer residents, the heirloom tomatoes. It’s so exciting to be part of these yearly cycles. We hope you enjoy it too!

Our Green Edge Gardens worker profiles are coming to a close this week. We have for our grand finale none other than our quiet, yet devious resident mushroom expert, Tristan. Please have a look at the back of this newsletter for his brief autobiography. We all hope that you’ve enjoyed getting to know us over the last few months, and if you have missed the profiles of Kip & Becky, Dan, John, Margaret, Kate, Cale, yours truly, or Penny please let us know and we can email you that newsletter. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)

Spinach (A truly wonderful green vegetable, very nutritious and delicious. It adds wonderful color and texture to a salad when you chop it into strips and toss with the lettuces. The best storage for fresh spinach is to wash it, place it in a plastic Ziploc with a paper towel lain in between the side of the bag and the leaves. You can also wash, blanch and freeze to save for later. Enjoy this familiar staple this week—it might just help you avoid those yucky winter illnesses that have been hanging around.)

Carrots (These orange gems are so versatile it’s hard not to love them. Raw or cooked in your favorite dishes, these favorites pack in the nutrition along with their sweetness. Store in the refrigerator in a plastic Ziploc bag. They will keep for weeks and weeks, but I don’t imagine you’ll need to worry about long-term storage once you’ve tasted them!)

Swiss Chard (You know this green well by now. Enjoy!)

Recipe: Roasted Carrots (serves 6)

12 baby carrots (or equivalent of large carrots)
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 tsp. freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste, and serve.

(Recipe courtesy of The Barefoot Contessa website, 2008)

Recipe: Avocado and Grapefruit Salad

(Serves 4-6)

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Salad Mix for 4-6 folks

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in a second ring just inside the avocado. Place the salad mix in the center of the platter. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

(Recipe adapted from The Barefoot Contessa & the Food Network website, 2007)

TRISTAN WOLFE

My name is Tristan James Wolfe, and as English as that may sound, I was born and raised in Lancaster, Ohio. I moved to Athens after high school and have lived here for most of the 4½ after graduation. My duties here at Green Edge are to cultivate and ensure the general well being of our fragile fungal friends (that is, the mushrooms). It's my goal to set a good example for the mushrooms, thus encouraging them to grow up strong to be good citizens of your dining table.

I've been with the farm for nigh on a year now, through which I've been learning much and caring more and more about the food I put in my body. It is truly a great thing that there are places like Green Edge, where you know where your food is coming from and you know exactly what it is. It's even greater that there are people like you who support it.

Besides by my co-mission (Ed. Note: mycology is the study of fungi), music is most important to my life. Playing music with my friends is one of my greatest joys. Together with my brother and two of our friends, we play in the band, Men of Gentle Birth. It's wonderful to be able to travel occasionally with the band, meet new people and share ideas through mutual interest in music. In the words of the great Neil Young, "Keep on rockin' in the free world", and thanks again for your support.

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

One of our very own Green Edge Gardens potatoes.

It must be that Irish luck that brought us this tasty little shamrock!

ATHENS HILLS WINTER CSA:

WEEK FOURTEEN

Hello Everyone!

Happy Saint Patrick’s Day! I hope you all had a moment to celebrate whether you’re Irish or not. This week I’ve included some recipes inspired by the cuisine of the Emerald Isle. Believe it or not, there’s more to the menu there than cabbage & potatoes! Perhaps these dishes will inspire you to take a culinary journey to a cuisine you’ve not explored before. Meanwhile “Cead Mille Failte” (“Welcome”) to a taste of Ireland!

On the farm, the spring plantings of carrots, beets, onions, lettuces, etc. are getting bigger and tastier by the day. Spring is in the air and as we welcome more days of warmer weather the veggies really start to recuperate and revive. We are continuing the seeding of flats for the late spring & summer and are looking forward to planting out in the fields in the next couple of months. Spring brings all kinds of changes here on the farm—it’s so exciting!

Our Green Edge Gardens worker profiles are winding up, and this week we are featuring our very own omniscient & efficient Wonder Woman, the Micro House Queen, Penny Bingman. Please have a look at the back of this newsletter for her brief autobiography. I hope you enjoy getting to know all of us over the next couple of weeks, and if you have missed the profiles of Kip & Becky, Dan, John, Margaret, Kate, Cale or me please let us know and we can email you that newsletter. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)

Spinach (A truly wonderful green vegetable, very nutritious and delicious. It adds wonderful color and texture to a salad when you chop it into strips and toss with the lettuces. The best storage for fresh spinach is to wash it, place it in a plastic Ziploc with a paper towel lain in between the side of the bag and the leaves. You can also wash, blanch and freeze to save for later. Enjoy this familiar staple this week—it might just help you avoid those yucky winter illnesses that have been hanging around.)

Rutabaga (a wonderful winter root vegetable that is often used interchangeably with turnips. However, these hearty veggies are sweeter and are a great substitute to mashed potatoes. Chop and boil to do so, or you can roast or braise the rutabagas. They are even great julienned small and added to your favorite salad raw. Some flavors that go well with this veggie are honey, raisins, allspice, cumin, dill, garlic, mustard, butter, cream cheese, lemon juice & olive oil.)

Recipe: Oyster Stew (Serves 6-4)

6 Tbs. butter

2 Tbs. flour

1 C. chopped onions

½ C. chopped celery

2 C. milk

2 dozen oysters, shucked drained (reserve liquid)

Salt & cayenne

Fresh black pepper

1 Tbs. chopped garlic

¼ C. fresh parsley, chopped finely

2 C. fresh spinach, coarsely chopped

In a large sauté pan, melt 4 Tbs. butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes.

Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper to taste. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes.

Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in remaining 2 Tbs. butter and remove from the heat. Stir in the spinach. Serve immediately with a nice Irish soda bread and salad.

(Recipe adapted from The Food Network & Emeril Lagasse, 2003.)

Recipe: Lamb with Caper Sauce

1 leg of lamb (enough to serve 4-6)

1 sprig of fresh rosemary

3 large onions, cut into wedges

15 g. butter

3 Tbs. chopped capers

4 cloves garlic, cut into slivers

2 bay leaves

2 large carrots, sliced

3 Tbs. plain flour

3 Tbs. cream

2 ½ C. water or stock

½ tsp. grated lemon rind

2 large turnips, sliced

½ tsp. seeded mustard

1 Tbs. whole capers

Remove excess fat and sinew from meat, roll and tie with string. Pierce small incisions over meat, stud with garlic. Place meat into large pan, add water or stock, rosemary, bay leaves and lemon rind. Cover with a tightly fitting lid, bring to the boil, reduce heat and simmer 1 hour.

Remove lid, add onion, carrots and turnip slices. Cover and simmer for 45 minutes, until meat and vegetables are tender. Remove meat, cover and allow to stand 10 minutes before slicing. Reserve one and a half cups liquid.

To prepare Sauce: Melt butter in a pan, add flour, cook for 1 minute. Remove from heat, stir in reserved liquid. Return to heat, stir until sauce thickens. Add mustard, capers and cream. Slice meat, serve with sauce and vegetables from stock. Serve garnished with whole capers.

(Recipe courtesy of RecipeHound.com, 2008.)

PENNY BINGMAN

Hello, I’m Penny & I’ve been with Green Edge for about a year. I work in the microgreen house, planting and harvesting. I enjoy my job and the great people who work here. I’ve lived in the area for about 20 years, on a farm with my wonderful husband, Eric, of 29 years. I have 3 grown children (2 boys and 1 girl) who have all been part of this farm at one time or another. Plus, I also have a 7 year old granddaughter. All of my farm knowledge I’ve received from the school of hard knocks, raising cattle, hogs and turkeys. I have found vegetables much easier to “catch.” I sing and play fiddle and guitar with our family square dance band. I also love to hike and fish. This job fits my outdoors life as well as encourages me to live a healthier lifestyle.

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK THIRTEEN

Hello Everyone!

Wow! Winter really packed a wallop this past weekend! As we all dig ourselves out from the wonderland that buried us in, I want to share a ray of hope for the coming of spring. This past week at the farm we’ve seen the beginnings of our spring & summer plantings. Yes folks, we have started our seeds and the Start House is slowly filling up with flat upon flat of the next seasons’ culinary promises. While the winter’s plantings are holding out well, it is fun to think ahead to summer’s bounty. In a couple of weeks we’ll be sending you some information about our Summer CSA which will give you a better idea of all the goodies we’ll be harvesting for that season—it’ll really get those taste buds going!

Our Green Edge Gardens worker profiles are winding up, and this week we are featuring yours truly. Please have a look at the back of this newsletter for my very own brief autobiography. I hope you enjoy getting to know all of us over the next couple of weeks, and if you have missed the profiles of Kip & Becky, Dan, John, Margaret, Kate, or Cale please let us know and we can

email you that newsletter. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)

Spinach (A truly wonderful green vegetable, very nutritious and delicious. It adds wonderful color and texture to a salad when you chop it into strips and toss with the lettuces. The best storage for fresh spinach is to wash it, place it in a plastic Ziploc with a paper towel lain in between the side of the bag and the leaves. You can also wash, blanch and freeze to save for later. Enjoy this familiar staple this week—it might just help you avoid those yucky winter illnesses that have been hanging around.)

Carrots (These orange gems are so versatile it’s hard not to love them. Raw or cooked in your favorite dishes, these favorites pack in the nutrition along with their sweetness. Store in the refrigerator in a plastic Ziploc bag. They will keep for weeks and weeks, but I don’t imagine you’ll need to worry about long-term storage once you’ve tasted them!)

Recipe: Revised Caesar Salad (Serves 6-8)

2 cloves garlic

5 Tbs. fruity green olive oil

12-16 slices from a sourdough baguette

salt to taste

salad mix (about 12 C.)

3 Tbs. fresh lemon juice

1 Tbs. Worcestershire sauce

1-2 Tbs. mayonnaise

1/3-1/2 C. fresh-grated Parmesan cheese

fresh black pepper

Crush the garlic cloves a little with the flat of a big knife, then peel and chop them coarsely. Combine the garlic in a dish with 2 Tbs. of olive oil and let steep for 15 minutes.

Cut 12-16 thick slices from the baguette. Using a pastry brush, very lightly brush a little garlic oil on both sides of each slice, then sprinkle with salt. Cut the slices into thirds or quarters, spread them on a cookie sheet, and toast them in a 400F oven for 15-20 minutes, or until crisp and golden brown around the edges.

Place the salad mix in a large, wide salad bowl. In the container of a blender, combine the remaining 3 Tbs. of olive oil, the lemon juice, Worcestershire sauce, a pinch of salt, and 1-2 Tbs. of mayonnaise, depending on how creamy you like your dressing. For more assertive garlic taste, add a bit of the shopped garlic you used for the crouton oil. Give this all a brief spin, drizzle it over the lettuce, and toss. Add the grated Parmesan cheese and a few turns of the pepper mill, and toss again. Scatter the croutons over the top, or toss them in with the lettuce, and serve.

Recipe: Tuscan Vegetable Soup

(Serves 6)

We would like to thank two of our Columbus members for sharing this recipe with all of us this week. It sounds wonderful and we hope it helps you get well & stay well these last few weeks of winter!

1 coarsely chopped onion

2 carrots, cut into pieces

½ coarsely chopped celery stalk

500g white cannellini (Tuscan) beans, soaked overnight

½ medium-sized white cabbage, coarsely sliced

2 small bunches of chard, shredded

1 bunch kale, shredded (can replace with spinach, if need be)

½ loaf sliced, day-old country bread

2 Tbs. tomato paste

1 C. canned whole tomatoes

2 Tbs. chopped mixed herbs (rosemary, sage, thyme & basil)

10 Tbs. olive oil

salt & pepper

4 C. vegetable broth

Pour half the olive oil in a large saucepan and sauté the herbs and chopped onions. Add the tomato paste, canned tomatoes, then all the vegetables and the soaked cannellini beans. Mix a few minutes and cover with vegetable broth. Cover, bring to boil, reduce heat and simmer for about 1 hour 30 minutes. Adjust with salt and pepper.

In another saucepan, layer vegetable soup and bread slices, adding 5 more tablespoons of the olive oil. Cook on a low flame for another 10 minutes. Allow to stand covered for 10 minutes and then serve drizzled with a last touch of olive oil.

(Recipe courtesy of the restaurant Cantinetta Antinori in Florence, Italy)

CLAUDIA BASHAW

You best know me from these newsletters, but this is only one facet of my life. I grew up in the Columbus area and made my way down here to Athens County after high school, an undergraduate degree at Ohio State University and a stint in Madison, Wisconsin, for graduate school. A curiosity about organic farming and a passion for eating well led me to Green Edge two years ago. Now I’m addicted to our veggies and hope to stay as long as possible working for and with these great folks you’ve met already in our worker profiles. My husband Andrew, dog McKinley and I are lucky to find ourselves surrounded by great neighbors (Margaret & her husband Shannon) and friends (the whole Green Edge crew included). While I make a home here in the hills with my family I plan to become a certified doula, or birth assistant, have some babies of my own, and continue to learn all I can about organic farming and sustainable agriculture in order to provide you with the best CSA around. Thanks for your continued support!

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK TWELVE

Hello Everyone!

This past week the winter flu bug(s) had its way with many of us here at the farm. We were all holding out pretty well for the most part, but this bug wasn’t going to let those of us who hadn’t yet suffered get through the winter season without some bout with illness. Luckily, we have such a great crew that if we are feeling ill, we can take the day to stay home and recuperate. I hope all of you are feeling well or recovering well as we move into March.

I have a couple of recipes here that should help us all feel a little healthier & more like spring is around the corner. I hope you enjoy them and have some time to add your own little flair to them using up some of the items you have in your fridge.

Our Green Edge Gardens worker profiles are in full swing, and this week we are featuring our very own father of (almost) three, and hardworking devil’s advocate—responsible for keepin’ it real here on the farm, Cale Linscott.

Please have a look at the back of this newsletter for his brief autobiography. I hope you enjoy getting to know all of us over the next couple of weeks, and if you have missed the profiles of Kip & Becky, Dan, John, Margaret or Kate please let us know and we can email you that newsletter. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Greens (This week you will receive a bunch of Kale, Collard Greens, or Mustard Greens to enjoy. All can be prepared in similar ways—steamed, sautéed, included in a soup, or raw in a salad. Have fun discovering a new way to enjoy them!)

Spinach (A truly wonderful green vegetable, very nutritious and delicious. It adds wonderful color and texture to a salad when you chop it into strips and toss with the lettuces. Enjoy this familiar staple this week—it might just help you avoid those yucky winter illnesses that have been hanging around.)

Daikon Radish (This is one of our favorite root vegetables that is (believe it or not) part of the cabbage family. It has a mild radish flavor and can be used in salads, but it really shines cooked as you would any of your favorite root vegetables. Store in a plastic bag in the refrigerator—here it will last at least a week. Some complimentary flavors for daikon include honey, lemon, miso, butter, sour cream, feta, chives, curry powder, dill, ginger, parsley, oregano & onions)

Recipe: Zesty Daikon Radish Salad (Serves 4)

3 C. shredded daikon

½ C. minced onion

2 Tbs. lemon juice

½ tsp. sea salt

1 tsp. honey

½ C. yogurt

Shred the daikon radish into a serving bowl. In a blender, mix the yogurt, onion, lemon juice, honey and salt. Pour the dressing over the daikon and serve.

You can also include shredded carrots, beets and other root veggies to make a wonderful and colorful medley.

Serve as a side dish, appetizer stuffed into some pita bread, or serve on top of our micro greens or salad mix for a great quick & healthy meal.

(Recipe adapted from Confessions of a Sneaky Organic Cook, 1971)

Recipe: Mushroom Stuffed Cabbage (Serves 4 as a main course)

1 head cabbage

3 Tbs. olive oil

½ lb. mushrooms, sliced

½ C. onion, chopped

½ C. raw brown rice

1 C. boiling water

1 tsp. sea salt

1 C. strained tomatoes

Cover cabbage with boiling water and let stand for 10 minutes to soften. Carefully remove 16 leaves. Heat 1 tablespoon of oil in a skillet and sauté the mushrooms and onions for 10 minutes.

Heat another tablespoon of oil in a saucepan, stir in the rice and cook until it is yellow. Add boiling water, cover and cook over low heat until tender and dry. Mix in the vegetables and salt. Place a heaping tablespoon of the mixture on each cabbage leaf, turn in the end and roll up. Shred the remaining half of the cabbage and spread in a casserole dish. Arrange the cabbage rolls over it. Add tomatoes and remaining oil. Cover and bake at 350F for one hour, removing cover the last 15 minutes. Enjoy!

(Recipe courtesy of Confessions of a Sneaky Organic Cook, 1971)

CALE LINSCOTT

Greetings. After living in North Florida for 15 years, I settled in Southeastern Ohio last summer with my wife of 6 years and our two daughters (we are anxiously awaiting the birth of our third child any day). We have been fortunate enough to buy a small farm that has been in my family for over one hundred years. We have a great deal of work ahead of us to make the place home, but we are extremely thankful to be able to raise our children in such a beautiful place, and to have such a great group of people here at Green Edge helping us along.

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!