From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)
Thanks, and thanks again.
Mushrooms - This week everyone receives shiitake.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
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
Rutabaga/Turnips – These two roots are similar in appearance, but different in flavor. Last night, we had cubed, peeled rutabaga sautéed with fresh ginger and garlic. It was pretty good!
Sweet Potatoes – This is the last week for these sweet beauties. We hope you’ve been able to enjoy the bounty! As long as the storage conditions are right, you can store them for weeks and weeks.
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.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is Smoked Mixed-Milk Tomme (rhymes with Rome). Notes about this in the recipe section.
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!
2. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
3. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. 4. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
Penne with Spinach Sauce
Garnish with parsley.
Spinach and Pine Nut Pesto
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
A note from Michelle at Integration Acres about the cheese in today’s share:
Traditionally, tommes are cheeses made by alpine cow herders during the winter when milk is scarcer. A French word for 'wheel of cheese,' tommes were meant more as a farmstead treat, something the family would share together instead of selling at market.
Our tomme is a mixed-milk variety, mostly made of raw goat's milk with several gallons of Snowville Creamery's raw cow's milk added. It has been aged for over five months, and during that time, its natural rind has been scrubbed with salt water. This particular batch of tomme has also been lightly smoked over an apple wood fire. It is best enjoyed in its simplest form - sliced and eaten straight up or with crackers and apple slices. Thanks Michelle!