From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, Laurel, Natalie, Emily, and Liz)
Mushrooms - This week some will receive oyster and some will receive shiitake. We try to mix things so everyone has had the oyster mushrooms at least once. Hope you enjoy them.
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 and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
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.
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.
Spinach – There’s less this week, about a half-pound. 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 store ones, but they are sweet and delicious.
Arugula - As described before, 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.
This week’s cheese from Integration Acres is the Alexander. This natural rind tomme cheese is made from goat and cow’s milk and is aged for over 7 months. As the cheese ages and ripens, its flavor becomes sharper and the texture more dry. It can stand alone for slicing, but it is also lovely grated into salad, soups, and sauces.
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!
Penne with Beef and Arugula
Arugula and Carrot Salad with Walnuts and Cheese
4 cups wild or baby arugula
For the dressing:
1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3. Shortly before serving, toss the salad with the dressing.
Yield: Serves four to six.
Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.
Warm Quinoa Salad with Kale and Arugula
1 large bunch kale, stems removed, finely chopped
3 cloves garlic, minced
1 red bell pepper, chopped
¼ cup olive oil plus 2 teaspoons
1 medium onion, diced
1 lemon, zested
1-2 lemons, juiced
1 bunch of arugula, stems removed, finely chopped
1 bunch fresh mint, stems removed, finely chopped
freshly ground black pepper
1. Cook quinoa according to the package directions. Meanwhile, in a large skillet, heat 2 teaspoons of olive oil over a medium-high heat. Add onion and red pepper, sauté until onions are translucent. Add garlic, cook for 1-2 minutes. Add kale and lemon zest. Cook for 5-7 minutes, until the kale is wilted. Remove from the heat.
Directions: Combine all ingredients in a food processor. Pulse until smooth. Mix pesto with some brown rice or quinoa pasta, and voila, you’ve got yourself a yummy dish! For the carb conscious, this pesto also goes great with spaghetti squash.