Today, or tomorrow you will receive an email from Liz that is a link to this season’s CSA survey. It is designed to take only two to three minutes to complete. Please take a moment to answer the questions. Your answers are so important to us; many improvements have been made based on suggestions and complaints we have received from past surveys. Do not hesitate to speak freely. Your responses are anonymous. We will keep this survey open for a month to give everyone ample time to respond. Thanks for that.
Our third internship position has been filled and Christopher will arrive in the first weeks of May. We still have one more vacancy, and we are awaiting visits from more candidates in coming weeks. Having that last space filled provides a needed sense of completion. The engineering students’ projects are nearing completion also – one group has already begun the installation of the equipment. Now comes the reality check. Will what looks good on paper really work to make the covering/uncovering task easier, faster, and accomplishable by one person?
The early warmth has allowed us to begin to turn the greenhouses from winter to summer a few weeks early this year. We’re already mowing and trimming. The tomato and pepper starts and sweet potato slips are started. The crew is planting beets, carrots, and of course, more salad mix and herbs. The potato field has been worked some too. But, no sense in getting in too much of a rush. There are still freeze warnings for several nights this week. Don’t forget to return your cloth bags, PLEASE. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Laurel, Alicia, Emily, & Natalie)
Mushrooms - Some get oyster mushrooms this week; the rest receive shiitakes.
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.
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 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.
French Breakfast Radishes - The first several of these I’ve had have been very spicy. Radish to the max!
Green Onions - Some people refer to these as ‘scallions’. No matter their name, like radishes , they are a sure sign that spring has arrived and summer isn’t too far away.
This week’s bread from The Village Bakery and Café is the French galette.
The cheese share from Integration Acres this week is called Griffin’s Dream. It’s named for Chris and Michelle’s son because he has a love for the stinkiest and gooeyist aged cheese, and has loved it since he was a toddler. This is a pasteurized goat cheese with a bloomy rind (a French-style chevre) that has been aged at least two weeks. Try it on roasted asparagus!
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!
***Please remember to return those bags when you pick up your veggies this week. Thanks!***
Mushroom and Green Onion Omelette
2-3 oz. mushrooms, sliced
1 green onion, thinly sliced
1 Tbsp water
1 Tbsp finely chopped chives
Parsley sprigs, to serve
1. Heat a little oil in a large frying pan over medium heat, add the mushrooms and green onions and cook, stirring, until tender.
2. Whisk the eggs and water in a bowl, add the chives, pour the mixture over the mushrooms and season with salt and pepper. Cook over low heat for 3-4 minutes or until the mixture is almost set and light golden on the base. Slide the omelette onto a board and roll up.
3. Serve omelette drizzled with olive oil and parsley sprigs.
Sautéed Mushrooms and Green Onions
from: nutritionmd.org. Makes 2 servings.
Simple but delicious, this perky side dish is bound to become a family favorite.
½ tsp cumin seeds
4 green onions, thinly sliced
½ pound mushrooms, thinly sliced
1 tsp salt
½ Tbsp fresh lemon juice
1 good pinch black pepper
1 good pinch cayenne pepper
Heat oil in a large skillet. When hot, add cumin seeds and let sizzle for several seconds. Add green onions and stir-fry a minute or two. Add mushrooms and salt and sauté just until tender. Season with lemon juice, black pepper, and cayenne.
Mushroom Soup with Greens
4 ounces mixed mushrooms (or one type), thinly sliced
2 Tbsp. unsalted butter
1 shallot, finely minced
2 garlic cloves, finely minced
2 sprigs thyme, leaves pulled off and roughly chopped (tarra- gon is a nice substitute)
½ cup frozen or fresh peas
2 Tbsp. soy sauce
2 tsp. canola oil
Fresh cracked pepper
2 cups mixed greens, roughly chopped (any type, even ba- by spinach or even mixed vegetable greens)
1. Heat medium sized soup pot over medium high heat and melt butter. Add shallots, mushrooms, garlic, thyme and season lightly with salt and pepper. Cook stirring until mushrooms are tender (a few minutes). Add the peas and cook for a minute or two.