From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Liz, Penny, Alicia, Diedra, Bethany, Theo, Rob, and Corey)
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Pie Pumpkins - There are 1-2 (depends on their sizes) pie pumpkins in your share this week. This should be at least enough for one pie or perhaps a soufflé.
Tomatoes – Slicer & Heirloom - We think this could be the last of the tomatoes for this summer. We hope you enjoyed the variety.
Peppers - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
French Breakfast Radishes - The ones that I tasted last week were crunchy, juicy, and mild. Perfect for that radish, bread, and butter (w salt) sandwich. Other recipes are on the 2nd page.
Garlic – Another round of the ones that we grew this year. It wasn’t a stellar year for us for garlic, so we’re just happy to have a little of it for you.
This week’s bread from The Village Bakery and Café is Italian Wheat.
This week’s cheese share from Integration Acres is a new variety called Capri Romano. Aged 7 months, this is a hard goat cheese for grating.
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!
1. Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender.
3. After your pumpkin has been prepared, combine the sugar, cinnamon, ground cloves, ginger and salt.
Shiitake Mushroom, Roasted Red Pepper, and Arugula Sandwiches
Servings: 2 Calories: 302 Protein: 7 g Fat: 17 g Cholesterol: 0 mg
2 T. olive oil
1 t. tamari soy sauce
1 medium red onion, sliced into ½-inch-thick slices and separated into rings
8 medium shiitake mushrooms, stems discarded and caps wiped clean
4 slices homemade-type bread, such as sourdough, Tuscan, or semolina
1 roasted red pepper, cut in half (either freshly roasted or store-bought)
8 large arugula or favorite lettuce leaves (approximately)
Preheat the oven to 450°F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet
in one layer. Roast until brown and juicy, about 10-15 minutes.
Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread.
Radishes with Tapenade
Directions: In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble. Serve with the radishes, and sprinkle the radishes with Maldon salt.
Kyle Bailey’s Butter-Poached Radishes
Kyle Bailey is the chef for Allen and Delancey in New York, NY.
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.
Easy and Light Pumpkin Souffle