From all of us at Green Edge,
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for baba ganoush.
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds you can dice if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Beets – These keep so long in the crisper drawer. Don’t panic, but they are so sweet, we can’t get enough!
Onions – These sweet wonders come from another organic grower in the area whose soil is far different from ours. Hope you enjoy fresh!
Carrots – We’re trying to have carrots as often as we can. They are such wonderful staples. Constant supply is tricky though.
Summer Squash - We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
Slicer Tomatoes – Hooray! The tomatoes are finally ready to eat. Now we know it’s summer. You’ll find these in the white bag with the basil.
Basil – Enough said for now. I never have enough basil….
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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!
Tie basil leaves into bunches by the stem, using twine or string. Hang the bunches upside down in a warm, well-ventilated area, leaving space between each bunch to ensure air circulation. Bunches of basil should dry in five to ten days. Hanging basil upside down helps the essential oils collect in the leaves. Do not hang basil in direct sunlight, because ultraviolet rays will discolor and damage the leaves, or above the stove, where it may absorb grease or odors.
You can also dry basil on trays by spreading the leaves thinly on a clean, shallow-rimmed tray. Cover the tray with cheesecloth and leave it in a warm, dry, well-ventilated location. Turn or stir the leaves every few days. They should dry in approximately seven days. Do not place the tray in direct sunlight. Do not put too many leaves on each tray; the basil leaves require good air circulation to dry.
Store dried basil in an airtight jar in a cool, dry place, such as a pantry. Make sure basil leaves have dried completely before storing or the herb may grow mold. Dried basil is crisp to the touch and crumbles easily. For maximum flavor, use dried basil within a year. Basil, which contains vitamin E, folate and anti-oxidants, makes a delicious addition to spaghetti sauce, pesto and many other dishes.
Sorry for this repetition, but everyone should have this info. The good thing is that this technique works for other herbs besides basil.
Directions: Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in streamer basket and sprinkle with ½ teaspoon salt, then steam, covered, until tender, 15-20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining ¼ teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several time, 2 hours. Sprinkle with mint and parsley just before serving.
1 (8oz) pkg softened cream cheese