Mushrooms - Everyone receives shiitake this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventu-ally. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Swiss Chard – We grow this green all year because it will grow in every season. (It’s the only green that grows well in the cold of the winter or the heat of the summer.) Known for its mild flavor and versatility, it’s great steamed, stir-fried, braised, sautéed, or in soup. It’s no wonder that it is our most popular!
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.
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
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.
Carrots – The 4th and last bed is now large enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious. We will have enough to deliver them to you both this week and next!
This week’s bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres this week is a cow's milk Gouda. It is made with Snowville Creamery milk. This washed curd, semi-hard cheese has been aging for over six months, and works well with beer & cheese pairings, or cut into cubes for a quick snack.
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 the green, red, and/or black bags to your host site. This week everyone received the produce is one of our bags. (But just barely – having started with 3 to 4 bags available per share, there are about 200 floating around somewhere…) Thanks for your attention to this!**
As requested by some from the Open Farm Day, here is Theo’s method and recipe for ‘green drink’.
Editor’s Note: This is not the only way to concoct a ‘green drink’, but is the way Theo made the one for Open Farm Day. If you are familiar with juicing, and own a juicer, then this method may not be the one you want to use… but if you don’t own a juicer, most blenders will work for this.
Step 1: Cutting the Carrots - Peel 6-8 carrots and slice into rounds about ¼“ thick.
2. For glaze, in the same saucepan combine the green onion, honey, butter, and ginger. Cook and stir over medium heat until combined. Stir in the carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with pepper. Makes 4 servings.
1-2 carrots, grated
1/2 cup sunflower seeds
1-2 cloves garlic, minced
Salt and pepper to taste
¼ tsp of cumin
1 tsp fresh ginger, grated
2 Tbsp of Braggs’ liquid aminos or soy sauce
2 Tbsp rice wine vinegar
2 Tbsp sesame oil
Directions: Wash the kale and remove and discard the tough center stalks. Chop the leaves in long narrow strips. (Think cutting cabbage for coleslaw). Lightly steam the kale (or not) for 3-4 minutes, then plunge it into cold water. This helps to keep the green color and prevent further cooking. In a large bowl, mix the cooked, and now cooled kale with the grated carrots and sunflowers. In a glass jar with a lid mix the dressing ingredients, give it a good shake and then pour over the kale. That’s it!