From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)
Thanks to all who heard the plea for the return of the green, red, and black share bags. Let’s try to keep this weekly return an ongoing task. Enough were returned for this week, but we will still need some for next week. Hopefully, even more folks brought bags after the shares were dropped. Thanks again!!
Mushrooms - This week everyone gets a small mixed bag of both oyster and shiitake. Harvest of mushrooms this week suffered due to an equipment failure in the grow room. With the huge drop in temperature too, the shrooms just couldn’t do it.
Sunflower Microgreens - This week some of you get sunflower and some will receive our mix. The sunflower will store a few days longer than the mixed micros.
Sweet Potato – We’re about to the end of the sweet potatoes for this year. As requested, I have included some more sweet potato recipes this week. Remember - do not refrigerate – keep them at around 55o - optimum storage conditions.
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!
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.
Rutabaga - NEW TO THIS SEASON! These are very similar to turnips but with a little creamier flavor. You can use them just like turnips. These are easily as mild in flavor as the turnips and just as crunchy when eaten raw.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is a mild Gouda, made from raw goat's milk and aged for over 60 days.
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
4 cups cooked, mashed rutabaga, about 1 large (2½- 3 pounds) rutabaga
Combine mashed rutabaga, butter, dill, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the rutabaga mixture. Lightly pile into a greased 1½-quart casserole. Bake in a pre-heated 375° oven for 30 to 40 minutes, until set and top is golden brown. Spoon into a serving dish and serve.
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with ½ teaspoon apple cider vinegar and chopped parsley.
African Sweet Potato and Peanut Soup
Roasted Sweet Potato Wedges
Balsamic Roasted Sweet Potato Wedges – salt, margarine, balsamic vinegar, brown sugar, sweet potatoes, water
Rosemary Roasted Sweet Potato Wedges – olive oil, sea salt, crushed dried rosemary
Sweet Potatoes with Collards and Aduki Beans
1 cup low-sodium vegetable broth, divided
4 green onions, sliced, dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1- inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed & drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges
Preheat oven to 400°F. Bake until tender when pierced with a fork, 45 – 60 mins. Let cool, then peel and cut into 1-inch chunks. Meanwhile, in a large skillet, bring ½ cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper. Cook about 5 mins. or until onions are translucent. Reduce heat to medium and stir in remaining ½ cup broth, collards, and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds, and lime wedges and serve.