From all of us at Green Edge,
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.
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide 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! They are so sweet, we can’t get enough!
Summer Squash - We grow 3 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.
Basil – Enough said for now. I never have enough basil….
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.
Garlic – The garlic comes from another organic grower down in these parts. Like the onions, the little onion worms in our soil attack these bulbs also, so we don’t grow it anymore. Hope you enjoy!
Flat-Leaf Parsley Plants – We hope you will use and enjoy this renewable source of fresh parsley. The care instructions are on the 2nd page. Flat-leaf parsley is highly preferred by chefs unless the dish is tabouli.
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!
Care for the parsley plant outdoors: Set plants in full sun or partial shade in rich, moist soil with pH between 5.5-6.7. Keep roots cool and moist with mulch, but to avoid rot, keep mulch away from the crown of the plant. In September, promote new foliage by cutting back the plants set out in the spring.
Drying Parsley: To dry fresh parsley, hang the bunch upside down in a warm, dry, well-ventilated spot out of direct sunlight for a few weeks, or until the leaves are dry. The dried parsley can be used as is, or crushed and stored in an airtight container.
Drying Parsley in a Paper Sack: If you're concerned about your parsley getting dusty as it dries, place the bunch of parsley in a paper sack, then gather the opening of the sack around the parsley stems. Secure the opening of the sack and the stems with string or a rubber band, then hang the sack upside down. Use the tip of a paring knife to make several ventilation holes in the sack. The sack will keep the parsley clean and dust-free until you're ready to use it.
Garlic: 2 cloves
Soy Sauce: 1 tablespoon
Salt: 1 teaspoon
Vegetable oil: 2 tablespoons
1. Wash the cucumbers and peel them.
2. Cut each cucumber into half. Use a soup spoon to dig the seeds out.
3. Slice the cucumbers.
4. Peel the garlic cloves and mince them.
1. Heat the wok and pour 2 tablespoons of vegetable oil into it.
2. When the oil is hot, drop the minced garlic in.
3. When you smell the garlic aroma, pour the sliced cucumber into the wok.
4. Stir for half a minute.
5. Add the salt and soy sauce and stir them fully.
6. Turn off the heat. It is ready to serve.
1. Don’t stir fry for a long time. The cucumber is edible even when it is raw, so it is not necessary to cook it out. Liquid will start to accumulate after a long time of stirring, reducing the nutrients of the cucumber.
2. For more spice, add pieces of red chili pepper to enrich the color and the flavor a little bit.
ED.’S NOTE: I’VE BEEN WONDERING IF I COULD FIND A RECIPE FOR COOKED CUCUMBERS. I WILL TRY THIS BECAUSE I’M CURIOUS. I BET IT WILL BE DELICIOUS, OR AT LEAST, VERY INTERESTING….
For a quick side dish or topping for pasta, try cutting ripe tomatoes in chunks. Drizzle with olive oil, sprinkle with vinegar (I like rice wine, umeboshi plum, or balsamic), salt and pepper. Stir together. Cover and let set for an hour or so. A flavorful and simple bonus to any meal.
1 large eggplant (about 1 pound) or equivalent amount small eggplants
1 clove garlic, minced
¼ teaspoon salt
¼ cup finely chopped fresh flat- leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice
1. Preheat oven to 450 degrees F.
2. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
3. On a cutting board, work garlic and ¼ teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.