From all of us at Green Edge,
Mushrooms - Everyone is receiving shiitake this week. Since a member asked to have the storage information repeated, here it is again. Store the mushrooms in a paper bag in the crisper drawer of the refrigerator. On occasion, I forget they are in there, but this storing technique simply dries them. They will still be delicious in soup. Re-hydrate them by soaking in water for an hour or two.
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 receive micromix microgreens instead.
Swiss Chard – A favorite around the farm for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Pac Choy – This is another Asian green similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi. Also, it takes a little more time to cook, but it’s really tasty. The texture reminds me a little of Napa Cabbage.
Carrots – We’ve been waiting to include these. They may not look just like the grocery stores ones, but they are sweet and delicious.
Sweet Potatoes - To store these beauties, do not refrigerate – keep them at around 55 degrees - 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 the Smoky Goat, a pasteurized goat's milk cheese. Rolled in ground spicebush berries, salt and black pepper, and then lightly smoked over apple wood, this spreadable cheese is great on crackers or raw vegetables. During last year's Cleveland Brew Week, the Smoky Goat was paired with Buckeye Brewing Co.'s pawpaw beer at a beer & cheese pairing event.
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1. Boil the kettle. Put the noodles in a pan with a lid, pour over the boiling water, and keep to one side.
Roasted and Marinated Winter Squash over top Pac Choy and Rice
Tempeh and Pac Choy Stir Fry
Procedure: This was a simple one. I just cut up the ingredients, stir-fried them starting with the garlic and onions. (If using garlic scapes, add later with the pac choy.) Then add the ginger and lastly the pac choy. Served over brown rice, it is a quick and easy meal.