From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Maria, Penny, Liz, Theo, Diedra, Bethany, Alicia, Corey, and Rob)
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.
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.
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.
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.
This week’s bread from The Village Bakery and Café is Country Wheat.
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
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!
Welcome to Fiona Jo Healey!
Fiona was born last Wednesday to John and Tara. All of us at the farm are thrilled for them!
Please keep those green bags coming home!
Cabbage and "Noodles"
by Michelle Wasserman created for the 2009 Producer Appreciation Night at the Casa Nueva Restaurant.
1 ½ Cups onions, sliced
1) Melt the butter in a large pot. When bubbly, stir in the onions and paprika. Cover and cook on medium heat for 15 minutes. Stir once or twice.
2) Add sliced cabbage and salt; stir well; cover and cook on low heat for 50-60 minutes. Stir every 15-20 minutes.
3) While the cabbage cooks, cut the spaghetti squash in half, scoop out seeds, rub the flesh with a little olive oil and place on a cookie sheet with the skin side down (so they are like cups – slicing a little from the end keeps them from rolling around). Bake at 3750F for 45 minutes.
4) Let the squash cool a bit, then using a fork, shred the flesh out of the skins and into the pot of cabbage. Use a hot pad to protect your hands!
5) Mix it all together, then eat till you burst!!
This was a hit with the folks from the farm, and believe me they have eaten their fair share of spaghetti squash.
Spaghetti Squash Gratins with Chunky Tomato Sauce
by Judy Lockhart, Cooking Light, December 2005
1) Preheat oven to 400°.
2) Pierce squash with a fork. Place squash on a baking sheet; bake at 400° for 1 hour or until tender. Cool. 3) Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
4) Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs.
5) Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into each of 8 (8-ounce) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover.
Middle-Eastern Style Spaghetti Squash
1 Large Spaghetti Squash
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to a serving dish. Sprinkle with toasted almonds and orange zest just before serving.
Ed,’s Note: 1 minute won’t be enough to ‘cook’ the squash. So bake the squash first and scrape out the insides with a fork – then the ‘strings’ of spaghetti will cook nicely in the spices. Use the baking method in the previous recipes and you should be fine.