From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)
Mushrooms - You will get either oyster or shiitake. We always have fewer oysters available so we try to vary which site gets them. Hope it’s your turn this time!
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 and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Tatsoi – When this is still small, we use it in our salad mix since it is so mild and tender. It doesn’t take much time to cook. Try it in some miso broth – so tasty! According to www.livestrong.com, there are only 14 calories in a 3 oz. serving, but plenty of protein and fiber.
Arugula - As I’ve explained before, this is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad.
Sweet Potatoes - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55o - optimum storage conditions. Recipes in last week’s newsletter.
Turnips – My shorthand for these is ‘petwogs’ for Purple-Topped White Globes. The ones we had raw in salad yesterday were sweet and crunchy. I sliced them in very thin quarters resembling a piece of pie in shape. Easier to remove by those who so choose.
This week’s bread from The Village Bakery and Café is the French Gallette.
This week’s cheese share from Integration Acres is a raw goat's milk feta that's been aged and
soaked in brine for several months. It is delicious crumbled on salads, in omelets or as part of a dip.
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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!
7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste
Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
There are only 14 calories in a half cup serving of turnips and 2 grams of dietary fiber.
Marinated Raw Turnips Strips
This is a great appetizer or after-school snack. Just whisk together some mild vinegar like brown rice or lemon juice with some olive oil, salt, pepper, pinches of garlic, ginger, or other favorite spices. Cut raw turnips into 3/8” strips. Marinate for several hours. Yum!
Mashed Potato and Turnip Gratin
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg
Butter 11”x7”x2” glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add ¼ cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining ¼ cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
Arugula Potato Salad
1 ½ lbs. small red potatoes, cut into ½ inch dice
1 large or 2 small red bell peppers
2 garlic cloves
1 tablespoon capers
2 tablespoons fresh lemon juice
¼ teaspoon cayenne
1/3 cup olive oil
1 ½ cups lightly packed arugula, coarsely chopped
1. Cook the potatoes in a saucepan of boiling salted water until tender, about 10 minutes. (Alternately, you can steam the potatoes over boiling water or roast them on an oiled baking sheet. You can also bake the potatoes and dice them after baking.) Place the cooked potatoes in a large bowl and set aside.
2. Roast the red peppers over an open flame or broil about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 -inch dice, and add them to the potatoes. (Alternately, to save time, you can use jarred roasted red bell peppers.)
3. Mince the garlic and capers in a food processor or blender. Add the lemon juice, cayenne, and salt, to taste, and process until well blended. Slowly add the olive oil to emulsify. Add the dressing to the potatoes along with the arugula and toss until coated.
Chunky Avocado & Feta Dip
Michelle of Integration Acres says: This recipe is from Martha Stewart's Everyday Food:
Season with coarse salt & ground pepper. Serve with chips, crackers or sliced veggies. Serves 8.