From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Penny, Bethany, Corey, Diedra, Alicia, Theo, Liz, and Rob)
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Radishes – This week there are either French breakfast or Easter Egg radishes. Sometime the Easter Eggs can be a little tangier, but at this time of year, they are both juicy and crisp. Perfect for that radish, bread, and butter (w salt) sandwich.
Peppers, Sweet and Hot - 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.
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.
Lemon Grass – This a first for us. By dividing much of the lemon grass, we can give you some and make a smaller space for ‘wintering over’ in the hothouse. Now that these plants are established, we expect to have more for the summer shares next season!
Red and White Potatoes - The red variety is called Desiree’ and is great for salad, boiling, and mashing. The white ones are called Katahdin. An excellent variety for storage and is great for soup, as well as other traditional uses.
This week’s bread from The Village Bakery and Café is French Batard.
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!
Below is the link to this Summer 2011 survey. Please take a moment to fill in your answers. Many of the changes we make from one season to another are in direct response to suggestions, praises and complaints from members. Thanks as always for your continued support.
Chicken Curry Puffs
1 tablespoon vegetable oil
Place the grass pieces in the bottom of the pan, pour the boiling water over the grass in the bottom of the pan. Cover and steep for at least 15 minutes (and longer is fine). Serve piping hot, over ice, or anywhere in between. Stir in your sweetener of choice if you like - Milk too, if that’s your desire. This tea has a delicate, but pure lemon flavor. It is also prized in many cultures for its fever reducing qualities as well as for the flavor.
Mushroom, Chive & Garlic Strudel
Ingredients: (serves 6) 80ml (1/3 cup) water 1 brown onion, halved, thinly sliced 3 garlic cloves, chopped 200g cap mushrooms, quartered 200g Swiss brown mushrooms, thickly sliced 150g portobello mushrooms, thickly sliced 100g oyster mushrooms, halved lengthways 6 green shallots, trimmed, chopped 1 bunch fresh chives, cut into 1cm lengths Salt & freshly ground black pepper 3 tsp cornflour mixed with 3 tsp water 150g sour extra light cream 1 tbs Dijon mustard 8 sheets filo pastry (Antoniou brand) 1 tbs vegetable oil and 1 tsp poppy seeds
1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine water, onion, and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft.