From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Liz, Penny, Theo, Diedra, Bethany, Corey, and Rob)
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Spaghetti Squash - This winter squash differs from the others with creamy flesh that comes out in ‘strings’ that look like spaghetti. Many people put sauce on it and serve it that way, but there is more that you can do with it. Check out last week’s newsletter for several recipes for this.
Collards - These are the first of the fall greens to be ready. You can treat then as you would any green. They may require a little more time for cooking, but the wait is worth it.
Parsley – After the cold and wet spring, the parsley has finally made an appearance in the garden. We hope it will be here for a while. This flat Italian parsley is prized by cooks.
Heirloom Tomatoes - The greenhouses have been cleared of all tomatoes, so savor the flavor of each of these. They will soon be gone.
Sweet Peppers - We are thrilled to still have these summer treats to share with you. But, if you have had enough for a while, consider chopping them into uniform pieces and freezing them. Peppers are one of the few veggies than can be frozen without blanching. They’ll be a happy reminder of summer in February.
Hot Wax Peppers – Just a few of these this week. Seeds are hot so do not rub your face after removing them from the pepper….
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s Cheese Share from Integration Acres is Chase Cheddar, hard white goat cheese.
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
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We are now using Facebook and Twitter to provide more updates from the farm, recent pictures, and relevant news articles. All of our members will still receive all important news through email and the blog, as in the past, but those wanting to stay more in touch with what's happening here can choose to "like" us on Facebook or follow us on twitter. To reach our twitter profile, use the following link: (http://twitter.com/#!/GreenEdgeGarden), then click on the green follow button. To find our Facebook profile, go here: (http://www.facebook.com/pages/Green-Edge-Gardens/327289894146) and click the "like" button.
1-2 Carrots, large
1/3 lb. Collard Greens, fresh or frozen
1 tsp. Curry Powder
4 tbsp. Flax Seeds
1/3 to 1/2 cup Onions, sweet
2-3 sprigs Parsley
1/8 tsp. Stevia Extract (or to taste)
1 lb. Tomatoes, fresh ripe
1/2 lb. Zucchini Squash
1-1/2 cups Ice
This is a recipe we like to make in the summer when we can get fresh tomatoes from the farm stores, as the flavor is so much better. This recipe makes four 12-oz. glasses of vegetable smoothie, which we prepare in our Vita-Mix high speed blender. If you have a smaller blender or wish to make less, cut the recipe in half.
Tomato Bacon Collard Pasta
This was really simple and oh soooo good! The levels of flavor really stood out. The smokiness of the bacon, the meaty richness of the mushrooms, the 2 cheeses, the mellowness of the greens and the brightness of the tomatoes and herbs…delicious! And added bonus: this would be great on Spaghetti squash for those not wanting to use grains.
1 28 oz. can tomatoes (I really like the taste of whole canned tomatoes – I usually just pour them into a bowl, then slice up each tomato before adding them to a recipe) – but regular diced tomatoes are fine too!
Seasonings: pepper, fennel, Italian seasoning, oregano (to taste)
Begin by browning the bacon bits in a pan low to medium heat. Once browned remove to a paper towel to drain. Brown the mushrooms, then add the onion and garlic cooking till translucent. (I did drain off some of the fat) Then add the tomatoes with the juice, seasonings, and diced collard greens. Bring to a simmer, then cover with a lid cooking for 12 minutes. Meanwhile cook the pasta as per directions, and while cooking, then remove the lid from the sauce, continuing to cook so the sauce can thicken a little. After cooking another 15 minutes, add ½ cup parmesan cheese to the sauce, and mix well. Serve the sauce over the pasta, and garnish with more Parmesan, Asiago and bacon bits.
Note: Fresh parsley, and rosemary would be delicious, as well as any other greens – spinach or kale.
Tomatoes with Parsley Pesto
1 cup packed fresh parsley
1/4 cup snipped fresh chives
1 garlic clove
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 medium tomatoes, cut into wedges
In a blender or food processor, combine parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl; cover and refrigerate. When ready to serve, add tomatoes and gently toss to coat.
Prep Time: 10 Min. Ready In: 10 Min.