From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Penny, Theo, Diedra, Bethany, Alicia, and Liz)
Mushrooms - This week you will receive shiitake. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads. Recipe on the 2nd page from a member. Send yours too!
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They works great as a wrapper for rollups w/ rice and other veggies.
Yellow Finn Potatoes – This spud is considered a gourmet potato in Europe for its dark yellow flesh and wonderful flavor. Excellent for baking, mashing, or frying.
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
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!
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This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
CHUNKY POTATO SOUP
CLASSIC BUTTERNUT SQUASH SOUP
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
MUSHROOM AND RICE STUFFED COLLARD GREENS
1 Tbsp olive oil
1 tsp olive oil
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.