From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)
Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden
Mushrooms - One site received oysters; the rest of you have shiitake. Because the oyster production is so difficult to predict, we can only send them to one host site at a time. We are trying to make sure all have them at least once before others receive them twice.
Sunflower Microgreens - OR MAYBE MICROMIX!! We are trying the same system with our micromix as with mushrooms – namely different sites will receive our ‘Mix’ week.
Swiss Chard – This is the mildest flavored of all the winter greens. Just last night we included it in a lovely omelet with shiitake mushrooms and cheese.
Pac Choy – Pac Choy is a late season Asian green. It is in the same family as all the other ‘choys’, and the flavor is similar. Use it as you would bok choy.
Arugula - 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 or sautéed over pasta.
Sweet Potatoes - To store these beauties, do not refrigerate – keep them at around 55o - optimum storage conditions.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is a mixed-milk cheddar made with raw cow's milk from Snowville Creamery and a smidge of IA’s raw goat's milk. Aged for just 90 days, this is a mild cheddar, perfect for slicing and snacking on. You can also try grating it into some homemade macaroni & cheese.
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!
Prep Time: 12 minutes Cook Time: 5 minutes Total Time: 17 minutes Yield: Serves 4
2 lbs Pak Choy
Barefoot Carrot Salad
Siew Pak Choy with Braised Mushrooms
1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground black pep- per, to taste.
1. In a large skillet, bring all ingredients to boil.
2. Reduce heat to medium, then cover and simmer for 8 minutes.
3. Uncover and cook until the juices are reduced to glaze (4-5 minutes).
4. Season with salt and freshly ground black pepper.
4 cups of sliced carrots
2 cups of tofu, mashed
¼ cup of water, from the carrots
1 teaspoon of sea salt
1 small onion, minced
½ teaspoon of dill seed
2 tablespoons of chopped parsley
1 whole wheat pie crust
2 tablespoons of sesame seeds
1. Steam the carrots until they are tender.
2. Blend together the tofu, water and salt. Use enough water to obtain a thick, creamy consistency like that of mayonnaise (the amount of water needed varies depending on the moisture content of the tofu).
3. Add the minced onion, dill and chopped parsley to the tofu cream. Mix thoroughly.
4. Spread the tofu-carrot mixture over the crust in a 7-inch by 11-inch baking dish.
5. Sprinkle with sesame seeds and bake at 350°F (175°C) for 40 minutes or until set.