With this week’s forecast of sun and warmth, many tasks can be started and/or finished long before ‘normal’. Yesterday, Kip was able to finish driving in the posts for the new fence that will surround another new field. Flats of greens are planted, and they wait in the Starts House for the day when the crew plants the spring field. Today, the cameraman for the Athens-produced movie returned to get footage of your shares being packed and the truck being loaded. It’s a beautiful day for it! All this sunshine improves our dispositions and well as warming and drying the soil. Do you remember last winter at this time? In Athens, terrible wind and rains caused lots of destruction and flooding. Such a difference this year!
From all of us at Green Edge, Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)
Mushrooms - This week everyone receives shiitake.
Carrots – The 2nd bed is just sizing up enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious.
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.
Pac Choy - This Asian green is similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi. It takes a little more time to cook. The texture reminds me a little of Napa Cabbage.
Turnips – Try these boiled and mashed with butter and salt, or mash them with some potatoes.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes. “…good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.” – nutritiondata.com
This week’s bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres this week is chevre. This is a soft goat cheese, with the curd simply rolled in salt. It's ideal spread on crusty bread or crackers.
**Please remember to return your green, red and/or black bags when you pick up your share**
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
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!
Buttery Spinach and Mushrooms
1 tablespoon butter
In a large skillet, melt the butter and olive oil together over medium-high heart. Add the mushrooms and cook until they begin to soften, about 3 to 4 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.
Spinach Ricotta Pie
from Moosewood Cookbook, Katzen, 1977
3 hours to prepare, assemble, and bake; yield: 1-9” pie
1 cup sour cream
Sauté the spinach and onion in butter with black pepper, ½ tsp salt, ½ tsp basil. Mix all ingredients except sour cream together, blending well. Spread into unbaked pie shell. Top with sour cream spread to the edges of the crust and a generous application of paprika. Bake at 375 degrees for 40-45 minutes. Serve piping hot.
Combine 6 cups of grated carrots with a handful of raisins and nuts. Sprinkle with fresh minced parsley. Combine 1 cup orange juice, 2 tablespoons lemon juice, and 2 tablespoons honey. Pour over carrots. Toss to coat.
Here are some time guidelines for cubed turnips.
Blanch: 4 minutes
Steam: 4 minutes
Sauté or stir-fry: 2 ½ mins.
Garlic Butter Turnips
from The Joy of Gardening Cookbook. Ballentyne 1984
1 tablespoon butter
Heat the butter and oil in a sauté pan, and sauté the garlic until golden brown. Add the turnips and sauté until tender and golden brown. Add a tablespoon of water if the turnips are browning too quickly. Season with parsley, rosemary, and salt and pepper.
Mushroom Barley Soup
(6-8 servings, 1¼ hours)
½ cup raw pearled barley
1. Cook the barley in 1½ cups of the stock or water until tender. (Cook it right in the soup kettle.) Add the remaining stock or water, tamari and sherry.