This summer’s unpredictable weather patterns are keeping us on our toes, for sure! On Monday, Kip made a special trip to our greenhouse supplier for additional irrigation drip tape for the winter squashes. Usually, just catching 2 or 3 nice rains and mulch will set the stage for the fall bounty, but this year, those needed rains are not so reliable. Having product for the winter season is critical. The drip tape won’t spoil, and can be used again and again if we’re careful… We are so fortunate to have three ponds that we can use if we need to water.
And speaking of winter squash, this week we will be choosing and ordering the seeds to plant for fall and winter harvest. At times, I sit in awe of the amount of forward planning and backward counting required to have vegetables ripe and ready to harvest when they are needed. For that Dan earns a huge “Good Work”. This week also finds us seeding more carrots, dill and cilantro, and transplanting more chard. Of course, once or twice a week, someone (or some few) weaves the tomatoes vines ever higher as we anticipate the beginning of the harvest of these most prized summer delights.
Lastly, I was informed that the zucchini in this week’s share varies greatly in size. Liz packed this methodically by host site, so when zucchini is packed again, she knows which site received which size. She will make sure that the amounts will be fair for all in the long run. Thanks for your understanding.
Remember that next week’s pickup is NOT on Wednesday, but Thursday for all of the Columbus shares. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Theo, Penny, Liz, Mark, Rob, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
Mushrooms - All but one site is receiving shiitakes this week and the other is getting Oyster. We try to give everybody oysters at least once. The oysters are more delicate than the shiitake and do not store as well.
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. These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We grow lots of basil! We try to give you enough without overwhelming. Experience tells us some won’t get enough; some will get way more than they want. This herb should only be put in the refrigerator for a few days. If you are keeping it longer, find a place where the temperature is around 55-60 degrees for the optimum storage environment.
Swiss Chard - This green is the summer stand-by. Versatile, mild, and nutritious – low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Cucumbers – Not only are these delicious in a sweet vinegar dressing, but when blended with yogurt, they make a tasty contrast to spicy foods.
Zucchini – A great addition to any summer dish.
Cilantro - Like arugula, this is a ‘love it or hate it” flavor. It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Smoky Goat, a pasteurized chevre rolled in salt, black pepper, & ground spicebush berries before being lightly smoked over apple wood.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month and it also is not mentioned since it is the same every month.
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET – 614-252-3951 3-8pm
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
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!
**Remember to bring your bag with you to return next time you pick up. This saves resources for all of us. Feel free to bring your own bags and transfer items. Then just leave our bag there. We will pick it up the next week. Thanks!**
1/4 cup olive oil
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Cilantro Pesto Recipe
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
Raita Indian Yogurt for Falafel
1 cucumber - peeled, seeded and thinly sliced or grated
Stir together all of the ingredients in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Simple Swiss Chard
Savory Swiss Chard
Sautéed Swiss Chard with Parmesan Cheese
Summer Squash Hummus