From all of us at Green Edge - Becky, Kip, Dan, John, Rob, Theo, Penny, Emily, Bethany, Alicia, Chris, Natalie, Glenn, Miranda, Liz, and Mark
Sunflower or Micromix 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 – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
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
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.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot – try them sliced thinly into a salad. Yummy!
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.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is the Alexander, named after Alexander Township where the cheese is made from raw goat's milk. Alexander is a tomme-style cheese with a natural rind and has aged for three months. The Alexander is a great snacking cheese, or a nice addition to any cheese plate.
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!
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.
Carrot - Mushroom Loaf
2 cups onions (minced)
Mushroom and Onion Quiche
1 large onion
6 large mushrooms
3 large eggs
1 cup grated tasty cheese.
about a half cup pouring cream
sheet of frozen short crust pastry
1. Thaw the pastry, and line quiche dish with it. Prick base and bake according to instructions. Leave to cool once cooked.
2. Thinly slice mushrooms and onions. Spread mushrooms and onions in cooled quiche case. Sprinkle with half of the grated cheese.
3. Beat the eggs in a medium sized jug. Add the cream, beating it into the eggs. Pour the egg and cream mixture carefully over the onions and mushrooms, being careful not to overflow the case. Sprinkle more grated cheese on top.
4. Bake at 400 F for about 20 minutes, then reduce heat to about 350 F for a further 30 – 40 minutes. Quiche is baked when firm to the touch, and nicely browned on top. If filling is not set, but top is becoming too brown, reduce heat further.