From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Laurel, Alicia, and Liz)
Mushrooms - Shiitake for everyone 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!
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.
Swiss Chard – We are very pleased to have this favorite return to the list for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Spinach –There’s almost a pound of spinach this week. Someone at farm day made a spectacular spinach salad with toasted pecans and dried cranberries. The dressing was so light it may just have been oil. Boy was it ever good! This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – The 3rd bed is 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.
This week’s cheese share from Integration Acres is Herbes du Provence chevre.
TIBET – 614-784-8124 11am-6pm
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HYACINTH BEAN – 740-594-9302 12-6pm
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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!
Green Edge Gardens on FACEBOOK http://www.facebook.com/pages/Green-Edge-Gardens/327289894146
30 Mile Meal Project Blog http://30milemeal.wordpress.com/2012/03/27/green-edge-organic-gardens-rooted-in-and-cultivating-community/#comment-61
Directions: Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon. In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 1 minute. Stir and drizzle over salad. Toss. Serve immediately.
Spinach and Mushroom Frittata
1 10 oz package spinach (either fresh, or if you’re looking for instant gratification, a defrosted frozen spinach works just as well here.)
Approx 3/4 cup Parmesan cheese, grated
1 small (8oz) package sliced button mush- rooms (try your shiitakes here)
1 medium onion, chopped
4 large cloves garlic, minced (or 4 tsp minced garlic, if you prefer)
1 good handful chopped parsley (Flat leaf would work best, but I haven’t been able to find it lately)
1 Tbsp Italian Seasoning
1 tsp sage (fresh is best, chiffenade about 5 leaves.. Again, I didn’t have any, so dry works)
Salt and pepper to taste
7 Tbsp milk
4 Tbsp extra virgin olive oil
1. Preheat oven to 350°F
Kale, Chard, Chicken, and Feta Salad**
1 bunch kale, torn into bite-sized pieces
Directions: Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.
**A note from the person who posted the recipe encourages folks to experiment. “You can use lemon juice in place of the cider vinegar. Also can use Gorgonzola or shaved Parmesan cheese in place or in addition to feta!”
Quinoa Chard Pilaf
1 tablespoon olive oil
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 min-utes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.