From all of us at Green Edge,
Becky (Kip, Dan, Mark, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
THIS WEEK’S VEGGIES
Mushrooms - It’s 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.
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Our 1st summer carrots! Try them shredded in your salad, roasted on your grill, or steamed with a little butter.
Basil – As explained before, do not refrigerate this. Keep it cool around 55-60 degrees for the best storage.
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Cucumber - A summer staple for some folks, this crunchy favorite is a great addition to a salad, or is tasty when marinated a sweet vinaigrette.
THE COMBO CORNER
The bread from The Village Bakery and Café is French Galette.
The cheese Share from Integration Acres is Feta.
PICKUP CONTACT NUMBERS & HOURS
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!
~~Open Farm Day is at the end of this month!~~
On July 29th, we invite you to visit our farm to meet our crew, see where your food is grown, and share a delicious potluck meal! The potluck will begin at 1pm, and tours of the farm will follow. This summer’s Open Farm Day will also feature kids activities! Friends and family are welcome. Stay tuned for more details!
Roasted Baby Carrots Recipe
Prep time: 5 mins. Cook time: 35 minutes
Cucumber and Onions in Vinegar and Sugar
1 ½ cups thinly sliced cucumber
Layer cucumber and onion in a bowl. Combine remaining ingredients in another bowl, stirring until sugar dissolves. Pour over vegetables. Cover and chill at least 2 hours. Serve with slotted spoon.
1 medium head of cabbage, shredded
1. In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushrooms, peppers, and lastly, the turnips.
2. Slowly add the water and chicken stock.
3. Sprinkle with sugar, salt and pepper and any others seasoning of your choice.
4. Dot with butter. Cover, bring to a boil.
5. Simmer for an hour or until veggies are fork tender.
Live Fermented Sauerkraut
You can enjoy this delicious condiment, with myriad health benefits, by making it yourself. All you need is cabbage and salt! The salt draws water out of the cabbage, creating a brine in which microorganisms can work their magic. Chop the cabbage fine, sprinkle with salt to taste (approximately 2 Tbsp salt for 3 lbs of cabbage), mix in a ceramic crock, and cover with a weight (to keep the cabbage below the surface of the brine) and a cloth to cover the crock. Read more detailed instructions here: http://www.wildfermentation.com/making-sauerkraut-2/