Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Laurel, Alicia, Natalie and Emily)
Mushrooms - Everyone has shiitake this week.
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 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).
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!
Cilantro – This herb is such a wonderful addition to a fresh green salad. It also is a ‘must-have’ for fresh salsa. But in addition, it makes a great pesto too!
This week’s bread from The Village Bakery and Café is French Baguette.
The cheese share from Integration Acres is fresh chèvre, a pasteurized goat's milk cheese. This batch was made just days ago and was hand-ladled into forms before being sprinkled with kosher salt. Enjoy it on crackers or in a salad
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!
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Even though it’s early in the season for fresh cilantro, you may have more than you can use. Unlike many herbs, cilantro does not dry very well. In fact, it loses most of its flavor when dried. So, if you have excess, try freezing it. Wash the leaves, pat them dry, lay flat on a cookie sheet, and freeze. When frozen, put them in a tightly sealed bag and keep in the freezer until needed.
1 tablespoon olive oil
1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chili pepper until tender. Mix in tomatoes, vegetable stock, ½ the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
Roasted Carrot & Cilantro Soup
From www.guiltykitchen.com. Yield: Approximately 1 litre of soup
Prep Time: 20 minutes
Cooking Time:40 minutes
1 lb. carrots, peeled and uniformly sliced
1 tsp. veg oil
salt & pepper to taste
1/4 tsp. cumin
1 small onion, roughly chopped
1 Tbsp. veg oil
3 small potatoes (I used 3 small nugget or new potatoes)
900mL low-sodium chicken broth
1/2 bunch cilantro (I use just the leaves)
1. Preheat oven to 400°F. Toss sliced carrots in 1 tsp. veg oil, salt, pepper, and cumin. Roast in the centre of your oven for 30 minutes, turning once during cooking. Remove when slightly caramelized or blackened (don’t worry, they aren’t burned!). Set aside.
2. In heavy bottomed saucepan, sauté onion on medium heat in 1 tbsp of oil. Meanwhile, peel potatoes and cut into large chunks.
3. Once onions have turned slightly translucent, add potatoes and sauté for about 10 minutes.
4. Add the stock and crank up the heat. Once boiling, lower to a more manageable simmer. Keep simmering until the potatoes are almost done, then add the carrots that you roasted into the pot. Cook just enough to warm the carrots up, then remove from heat.
5. Pour soup into blender or food processor in batches (or use your immersion blender you kitchen gadget freak you). Add in your cilantro at this point as well. Blend it all up until it’s as smooth as you like.
6. Return soup to saucepan and reheat. Serve with crusty bread for dippin’ and maybe a swirl of sour cream or crème fraîche for you fancy people.
Carrot - Mushroom Loaf
From Molly Katzen’s Moosewood Cookbook. Makes 4 to 6 servings.
Crush garlic into melting butter, Add onions and mushrooms and sauté till soft. Combine all ingredients ( saving half the breadcrumbs and cheese for the top.) Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining breadcrumbs and cheese. Dot with butter.
Bake at 350 for 30 minutes covered and 5 minutes uncovered (or until browned.)