From all of us at Green Edge, Becky (Kip, Dan, John, Bethany, Rob, Theo, Penny, Diedra, Alicia, and Liz)
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Acorn Squash - We are thrilled to have these for you this year. Widely versatile, these can be baked or steamed to start with.
Sweet Potato - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55 for optimum storage conditions.
Swiss Chard - By far this is the green that most people know. It grows in the summer as well as the winter. Steam, stir-fry, sauté, or use in soups and casseroles.
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!
Garlic - Beside being incredibly good for you, it’s hard to imagine starting to prepare a savory recipe without some of this in some form.
French bread 'Gallette' from The Village Bakery and Café.
This week’s Cheese Share from Integration Acres is Caprino Romano, made with raw goat's milk, aged for more than five months; the cheese's rind has been rubbed with salt, olive oil and an edible vegetable ash. This cheese is best used grated over pasta, pizza & salads.
This week is a delivery of the Sweet Shares.
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!
Twitter - http://twitter.com/GreenEdgeGarden
Wash and dry the kale. De-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. With both hands in the bowl, begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more were great too!
StillTasty.com has some useful and interesting information about kale.
· Refrigerate kale in a plastic bag; do not wash until ready to use.
· Freezing kale can mean it will store up to 10 months. Wash the kale and remove the stems. Blanch (plunge into boiling water) for two minutes and chill quickly in ice water. Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
SAUSAGE, KALE & WHITE BEAN SOUP
1 c. dry navy beans, soak in water overnight
1. Drain and rinse the soaked beans. Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Do not drain.
2. Bring a second pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
3. Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
4. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
For 4 servings of stuffed squash, split acorn or butternut squashes lengthwise and remove the seeds. Bake face-down on an oiled sheet for 30 minutes at 350, or until tender enough to eat. Make your filling while the squash is baking.
½ lb. chopped mushrooms
Sauté mushrooms, onions, & garlic in butter with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, uncovered 25-30 minutes at 350. Baste with liquid from sauté while it bakes.
SWEET POTATO FRIES
Seasoning (could be savory--Rosemary, Thyme, etc, spicy--paprika, red pepper, or simply salt and pepper)
Cut the sweet potatoes into strips, drizzle with olive oil and sprinkle with seasonings of your choice.
Bake at 375 for about 30 minutes.
Encourage body tissue to absorb cholesterol, lowering the amount in the bloodstream
Have antiviral and anticancer properties