From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
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.
Swiss Chard – The chard has returned this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
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.
Basil – Remember to look in your share bag for the separate bag of basil. In some of the locations, the basil is separate from the rest of the share because it stores best at a warmer temperature than the rest of the veggies.
Carrots – Yes to the carrots again this week. We hope you are enjoying the flavor difference of freshly harvested carrots and the ones that have stored for who knows how long in the produce aisle.
Beets - We are so thrilled to have beets for you again this week. Some years the germination rate is very poor, but this year isn’t one of them.
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.
The bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres “is Chase Cheddar, a raw goat's milk cheese that's aged over two months. During the cheese making process, the curds are salted, and then the wheels are rubbed with coarse salt before being waxed for aging. Many cheeses are named for where they are made; we named this white cheddar after the Chase family, neighbors whose lineage dates back to pioneer days. Our farm also sits on Chase Road. Try this cheese with apples slices or a glass of cold beer.” Thanks for the info, Michelle.
**OPEN FARM DAY is July 29th Please join us for a potluck at the Amesville Grange followed by tours, music and kid’s activities at the farm. Hope to see you there!**
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!
~ from May in Athens: “I put part of my basil in a glass of water in the fridge (after cutting the ends of the stems); keeps a little longer. Any excess I hang in my mud room to dry; store dried leaves in a jar. Great for cooking, but did you also know that it makes a lovely/healthy tea? From fresh or dried basil ... It's a very mild, pleasant flavor, which can be enhanced with a bit of honey to sweeten, or taken straight. That's a Mediterranean thing: Basil tea is supposed to be an ancient calmative for stomach problems.” She later told me that the fresher the cut basil, the better it seems to stay.
~from Eva in Clintonville: “…I figured out that slicing your mushrooms with scissors is easier than with a knife. I just chop them right into the frying pan. Have a great week. We can't wait for the open house!”
Send us your tips for handling and using these weekly items so we can share them with others. Or, post them directly to our blog: www.greenedgegardens.blogspot.com
Last week for Friday Farm Lunch, Liz and Mark created some wonderful dishes including this one below. This raw salad is deliciously crunchy and fresh.
Jamaican Cabbage and Carrots
Suggestions: Do not drain the excess water before serving.
from southernfood.about.com. This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!
Westphalia Slaw Dressing
Mix well in a pint jar. Can also be used for wilted lettuce (just heat).