From all of us at Green Edge,
Slicer & Heirloom Tomatoes – Don’t store the tomatoes in the fridge, unless you plan to use them now, or you have cut into them. The heirlooms are delicate and bruise easily, but are sooo tasty! The hybrid slicers are more firm with a little more acidity. Also tasty!
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
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
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.
Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough!
Green Beans – How many green beans does it take to fill 137 shares? 86+ lbs. Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.
The bread from The Village Bakery and Café is French Galette.
The cheese share from Integration Acres is Goat Gouda, a raw milk cheese that's been aged just a bit over two months. Though still technically young, it already has developed a pleasant sharpness.
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
3/4 cup (3 ounces) crumbled herbed goat cheese
Roasted Green Beans with Mushrooms, Balsamic Vinegar, & Parmesan Cheese
(Makes 4-6 servings, recipe created by Kalyn)
8 oz. mushrooms, sliced in ½ inch slices
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese
Directions: Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices ½ inch thick.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, and then sprinkle with finely grated Parmesan. Serve hot.
3 cups bite sized wedges of perfect ripe tomatoes, at room temp. I used heirloom tomatoes from the share for quality and color plus a few good tomatoes from Clintonville Co-op.
3 cups bite sized wedges of boiled, peeled and cooled beets, at room temp. I used 2 weeks worth of beets from the share which I oven-roasted.
1. Toss the tomatoes and beets with the olive oil, a couple big pinches of salt, and a few grinds of black pepper. Taste and add salt and more oil as needed.
Pasta Stuffed Tomatoes
6 medium- size tomatoes
2 tablespoons butter
2 c. finely chopped zucchini or summer squash
1½ cups cooked vermicelli, cut into 1 inch pieces
¼ cup whipping cream
¼ cup crumbled farmer cheese or feta cheese
1. Preheat the oven to 400 F.
2. Scoop out the insides of the tomatoes and reserve to use in a soup. Turn the tomatoes upside down on a paper towel to drain.
3. In a sauté pan, melt the butter and sauté the zucchini and garlic until the zucchini is tender crisp, 3-5 minutes. Combine the zucchini with the vermicelli and cream and toss. Season to taste with salt and pepper. 4. Spoon the filling into the tomatoes and sprinkle the tops with the cheese. Bake for 15 minutes, or until the tomatoes are soft but still hold their shape. Serve immediately.