From all of us at Green Edge, Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Laurel, Alicia, and Liz)
Mushrooms - Shiitake this week.
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. A few of you will instead receive micromix microgreens.
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.
Potatoes - A combination of Carola (yellow flesh) and Kennebec (white) potatoes are included this week. There is no difference in cooking times, but see if you can tell a difference in flavor…
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.
Kale – A favorite on the farm! like all greens, steam, stir-fry, sauté, use in soups, casseroles and other preparations. Also, it’s delicious raw and massaged with olive oil, lemon juice, and honey. Yummmy!
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s Cheese Share from Integration Acres is a wedge of blue cheese, made with pasteurized cow's milk from Snowvillle Creamery. Aged for one month, try it crumbled on a salad or spread it on crackers.
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 4pm-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3pm-7pm
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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Another suggestion from Michelle at Integration Acres for this week’s cheese selection: Spread the blue cheese on slices from a loaf of crusty bread. Drizzle with honey and then broil in the oven for several minutes. Serve it with apple or pear slices. Thanks Michelle!
Sweet Potato Biscuits
1¼ cups all-purpose flour
This recipe sounds like it would be a wonderful topper to chicken, pasta/noodles, cooked greens or just as a side dish of its own.
1 large shallot, minced (about 1/4 cup)
1 tablespoon unsalted butter
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarsely (this is the exact amount you usually get in your shares)
1/2 cup dry white wine
1 tablespoon white-wine vinegar
1 teaspoon chopped fresh rosemary leaves or a rounded 1/4 teaspoon dried rosemary, crumbled
1/2 cup heavy cream
Cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.