From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Laurel, Alicia, Natalie and Emily)
Mushrooms - Everyone has 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 eventually. The mixed microgreens are spicier, more delicate, and won’t store quite as long. But they’re 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 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!
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
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.
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 Baguette.
The cheese from Integration Acres is Smoky Goat, a pasteurized chevre that is rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood. Try it with a baguette and fruit for
a simple, satisfying lunch. Spicebush (Lindera benzoin) is a perennial shrub native to the eastern United States; its berries, leaves and twigs have a variety of uses that range from the culinary and medicinal to in the landscape.
On June 23, Integration Acres is teaming up with the Dairy Barn Cultural Arts Center in Athens for the 2nd Annual Summer Solstice Spicebush Celebration. The event will feature educational information and workshops as well as a beer garden, live music, vendors, kid’s activities and more. It's a great place to learn more about this Ohio native!
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 return your share bags to the host site. Thanks again!**
I found a blog online called The World in My Kitchen and this page has lots of good information with clear, concise directions. For those of you who aren’t viewing this newsletter online, this is the ‘nutshell’ version:
“The trick is to blanch them first.” Wash the greens in cold water. Roughly chop the greens as most recipes call for slicing or chopping. Place greens in pot of boiling water (a pasta cooker with straining basket that fits inside is ideal). Have a large bowl with ice water ready. Cover the pot and cook the chard for 2 minutes. Start your timer as soon as the greens are in the water. When the timer goes off, shock the greens in the ice water to stop the cooking. Remove the cooled greens (2 mins. in the ice water), squeeze out as much water as you can, and also let it drain. Place greens in freezer bag and remove as much air as you can. Label and date the package, and put in layers in freezer. They last 9 months in a regular freezer or 1 year in a deep freeze.
Chard, Collard, Spinach, Turnip and Beets - 2 mins.
Kale - 3 minutes
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.
Warm, French Lentil Salad with Carrots and Arugula
Yield: 4 servs. Prep Time: 10 mins. Cook: 15 - 20 minutes This recipe is for a side salad. If you want to serve this as an entree, please double the recipe. From: www.ReturnToSundaySupper.com.
For Lentils: 4 ounces French lentils; 1 cup water
For Salad: 4 average carrots; 12 - 16 stems of arugula
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
Salt and pepper to taste
Warm Mushroom Arugula Salad
4 teaspoons olive oil