As the note stapled to the salad mix bag this week tells you, we had a tremendously violent storm from the north on Sunday evening. While our neighbors in Athens (10 miles from here) were enjoying the fireworks, we were being pelted with 4 inches of rain in 2 hours. Fortunately, once again, the diversion ditches that were installed last summer kept damage to a minimum in the potato and squash fields. The salad mix beds weren’t quite so lucky. The wind literally tore pieces of leaf from the plants, broke the center ribs on some, and twisted and bruised the leaves of others. Still these plants took it and by Monday evening had repaired the tears by sealing them as only plants can. Remarkable really! For you though, it means that we didn’t wash the mix as usual. We were concerned about the wear of the spinner on already fragile pieces of greens. If you don’t have a salad spinner, you can use a clean pillowcase, or a dish towel to spin it around after washing. (Stepping outside, of course) Other tasks that were accomplished last week include the planting of the cover crop (some of which washed away); mulching the summer squashes to keep them off the dirt; and a great beginning on the weeding of the winter squash patch which is immediately followed with mulching so as to end the need for the weeding. This year we finally harvested a decent amount of garlic for what was planted. This is a direct result of the diversion ditch providing better drainage for the fields. We hope to have some for you soon. We continue to work on laying the drip irrigation lines, erecting trellis for more of the climbing veggies like long beans, mulching, weeding, and harvesting the summer squashes and cukes. The herb garden continues to expand. By next season, we hope to have some fresh perennial herbs included in the share. Oregano, chives, mint, sorrel, thyme, sage, lovage, and salad burnet are just a few of the flavors that we are trying. We’re also trialing some tender perennials like rosemary and lemongrass. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Marie, Penny, Guinevere, Diedra, Bethany, and Janell)
THIS WEEK’S VEGGIES
Salad Mix – This week the mix suffered at the hands of nature. High winds and heavy rain ripped, whipped and tor at the leaves. It is still edible, but not so pretty as usual. We didn’t wash to avoid further possible damage in the spinning.
Mushrooms - The mushrooms this week are shiitake. Their flavor and texture are distinctive. Use the caps in soups, stir-frys, grilling shish-kabobs, and much more. Get even more value by simmering the stems in salted water for about 1 ½ hours, straining the broth for later use by freezing, and then chopping the stems to add to a savory dish.
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We know it’s summer now. Week #1 newsletter talks some of pesto mak-ing and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Cilantro - This is another great flavor for summer although it ‘bolts’ of goes to seed very quickly. Many Latin recipes call for this pungent flavor.
Cucumber - This week there is 1-2 cukes in the bag (depending on size.)
Summer Squash – There is about 1 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start July 13th.
This week’s bread from The Village Bakery and Café is Galette. Christine assures us that this one will be even better than the first one. This week’s Cheese Share from Integration Acres is Chevre. This soft and creamy cheese is great for crumbling on salad or spreading on bread.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Swiss Chard Recipe
• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.
SIMPLE SWISS CHARD
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 bunch Swiss chard, stalks dis-carded, leaves cut into wide ribbons
• 1/4 cup balsamic vinegar
• salt and pepper to taste
1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Savory Swiss Chard
Ingredients: 2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg,
about 1/4 teaspoon ½ tsp smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce ½ cup chicken stock
Directions: In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.
~from Food-Network.com Rachel Raye
Sautéed Swiss Chard with Parmesan Cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
I’ve tried to give you several ways to season Swiss Chard. Just plain, it has a mild buttery flavor. All of these recipes came from a fairly quick search on the internet. They are all quick to prepare. Some use the stems and some do not. The 1st recipe on this page does not use the stems, but refers to another recipe that does. If you go to the SimplyRecipes.com website, and look for the Swiss Chard Ribs with Cream and Pasta, there is yet another dish to discover! Enjoy - as the bounty is beginning!