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.
Slicer & Cherry Tomatoes- This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. For best quality, don’t refrigerate them
Potatoes –Just dug one week ago Monday, these are FRESH! WE hope you will be able to discern the difference from the potatoes from the store.
Green or Long Beans – Long beans are great for stir-fry or blanching and serving in salads. The regular green beans are terrific in all of the usual ways too – steamed, boiled with ham, stir-fry, sauté, or roasted.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it.
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 babaganoush.
The bread from The Village Bakery and Café is French Galette.
This week’s cheese share from Integration Acres is Feta Cheese.
TIBET ROAD – 614-784-8124 (11am-6pm)
BEXLEY NATURAL MARKET – 614-252-3951 (3-8pm)
HILLIARD POWER SHACK – 614-506-3086 (4-7pm)
CLINTONVILLE COMMUNITY MARKET – 614-261-3663 (11am-8pm)
PILATES STUDIO OF CENTRAL OHIO – DUBLIN - 614-336-9502 (4-8pm)
HYACINTH BEAN – 740-594-9302 (12-6pm)
HARMONY CHIROPRACTIC – 740 592-4631 (3-7pm)
Directions: Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
I bet Long Beans would be a great addition to this dish, too.
Potato Nests with Eggs, Peppers, and Mushrooms
1. Peel and grate the potatoes. Immediately pour 1.5 to 2-inches olive oil into a 8 or 10-inch heavy-bottomed deep frying pan or electric fryer. Heat oil. When hot enough to fry, press one quarter of grated potatoes into bottom of a small sieve to form the “nest.” Put another small sieve on top to keep potatoes in place and fry in hot oil until golden. Remove and drain upside-down on a paper towel. Fry 3 more nests and drain them on a paper towel..
2. De-seed and slice peppers into strips. Slice green onions into 2-inch lengths. Slice mushrooms. In another 8 to 10-inch frying pan, heat a few tablespoons of olive oil and sauté the vegetables until softened.
4. Garnish with parsley.
Tapa-Size – Make 8 smaller nests with the potatoes. Top each with a fried quail egg instead of a chicken egg.
Potato Blanket – Instead of nests, simplify the recipe by making “pancakes” rather than “nests.” Make potatoes into 4 pancake-shaped mounds and flatten. Pour only a 1/4-inch of oil in frying pan and fry on both sides until golden.
Ham and Egg Nests – Replace onions, mushrooms and peppers with slices of Spanish Serrano ham and top with an egg.
Red, White, and Blue Potato Salad