From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Liz, Penny, Theo, Diedra, Bethany, Corey, and Alicia)
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.
Eggplant - These tender skinned beauties will not be here for long as they thrive in dry heat. From Baba Ganoush to shish kabobs they are a sure sign of warmer weather.
Carrots – If you haven’t had freshly dug carrots before, prepare to be amazed with their sweetness. As with all things in the winter, sugar is made by the plant to keep it from freezing, so the colder the weather, the sweeter the veggie.
Heirloom Tomatoes - The greenhouses have been cleared of all tomatoes, so savor the flavor of each of these. They will soon be gone.
Red and Blue Potatoes - We had much more success this year with these varieties of potatoes. Brush off that Parsley Potato recipe, or conjure up a stir-fry with some sweet peppers.
Kale – By far, the most popular cold weather green, kale is wonderful cooked or raw.
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.
This week’s bread from The Village Bakery and Café is Local Harvest - whole wheat, white whole wheat, and cornmeal blend.
This week’s Cheese Share from Integration Acres is Herbes de Provence, an herbed soft 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
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!
Please keep those green bags coming home! Thanks!
1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch of salt
Add enough cold water to come halfway up the sides of the carrots.
Massaged Kale Salad
1 bunch kale, de-stemmed, torn into bite-sized pieces
1/2 tsp kosher salt
1/4 cup olive oil
2 TB apple cider vinegar
1/4 cup dried currants, cherries, or raisins
1 small or 1/2 large apple, diced
1/4 cup sunflower seeds, raw or toasted
Put kale in a large mixing bowl.
Add salt and massage into kale for a few minutes.
Eggplant, Potato, Bean & Pepper Stir-Fry
4 servings / 40 minutes prep time
450 grams (1 pound) potatoes
250 grams ( 1/2 pound) green beans
250 grams (1/2 pound or 2 large) long Chinese eggplants
1 large onion
1 large red pepper
Wash the potatoes and cut them into chunks. Put them in a pot with water to cover, and bring them to a boil. Boil for 10 minutes.
Meanwhile wash, trim and chop the beans. Wash and trim the eggplants, and cut them into 1 cm wide slices. Cut the slices in half if they are large. Peel and chop the onion coarsely. Wash, trim, deseed and chop the red pepper into bite-sized pieces.
When the potatoes have boiled for 10 minutes, put the green beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other. Rinse them both in cold water, and drain again.
1 tablespoon peeled, minced ginger
4-5 cloves garlic, peeled and minced
2 tsp arrowroot or corn starch
2 tablespoons water
2 tablespoons rice vinegar
3 tablepsoons soy sauce
1 tablespoon Sucanat or dark brown sugar
1/4 teaspoon hot pepper flakes
The ginger and garlic don't exactly go into the sauce; peel them and mince them and set them aside. Mix the remaining ingredients in a small bowl.
Finish the Dish:
3 to 4 tablespoons mild vegetable oil
Add another tablespoon of oil, and the eggplants. Cook, stirring frequently, for another 5 minutes.
Add the onions, pepper, and green beans and a little more oil if needed, and cook for another 5 minutes, stirring frequently. Add the ginger and garlic, stir in well then add the sauce ingredients, still stirring. As soon as the sauce thickens - in moments - remove from the heat and serve.