From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)
Mushrooms - There are shiitakes for all this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different 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!
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They work great as a wrapper for rollups w/ rice and other veggies.
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
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.
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.
This week’s bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres is called Snow Melt. It's made with pasteurized cow's milk from Snowville Creamery. Aged for several months, it makes a terrific grilled cheese. It is named Snow Melt to honor the creamery as well as to acknowledge one of its most favorable attributes - meltability!
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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!
1 small red onion, cut into rings.
½ lb of bacon, cooked and drained.
½ cup of mayonnaise.
2 tablespoons of white wine vinegar.
2 tablespoons of sugar.
Clean and dry the spinach leaves, then tear into bite-size pieces and place in salad bowl.
Spread the onion rings over top of the spinach.
Crumble the bacon and put over top.
Toss with the dressing and serve.
Collards, Swiss Chard, and Mushrooms
1 bunch Red Swiss Chard (about 3 cups chopped)
6 Crimini (brown) mushrooms, chopped
2 cloves garlic, coarsely diced
1/2 cup fat free low sodium broth of your choice 2 tbsp Sunflower seeds (I like the salted ones for the flavor kick
Heat pan to medium to slightly medium high heat. As it's heating up add mushrooms, garlic and ¼ cup broth. Cook until liquid is gone. Add greens and other 1/4 cup broth. Cook down to desired doneness. Take off heat and add sunflower seeds. Toss to mix and then serve. Makes excellent leftovers and transforms into an omelet filling or a frittata the next day very easily.
Collards and Shiitake Mushrooms
~from: Cat Can Cook- this is a blog by Catherine Robertson and was posted on February 3, 2010. This was the winning recipe in a contest, submitted by: Sampa Ghosh. Serves 4.
1½ Cup Cooked Rice
3 Medium Size Boiled Potatoes
2½ Cup Finely Chopped Spinach
1 tsp Green Chili Paste
1 tsp Ginger-Garlic Paste
2½ Tbsp Besan/Gram Flour
1 tsp Garam Masala Powder
Salt to taste
1. Peel the potato skin. Take a large bowl; add boiled potato and cooked rice and mash well.
2. Now add all other ingredients (chopped spinach, green chili paste, ginger-garlic paste, besan/gram flour, garam masala powder, salt) in the bowl and mix well.
3. Make few round shaped patties from the mixture.
4. Shallow fry the patties on medium heat till both sides light brown. Serve hot with tomato sauce.
Crustless Spinach Quiche