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. Don’t refrigerate them for best quality.
Cucumbers – Crunchy and juicy – these are especially prolific this summer. Removing the seeds can help reduce the all-too-common distress these sometimes cause….
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.
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.
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
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)
~Boil them until tender, and serve with butter, salt and lots of black pepper
Simple Tomato Cucumber and Eggplant Salad Recipe
1. Preheat the oven to 425 deg. F. Generously oil a baking sheet with olive oil. Oil the cut side of the eggplant and place it cut side down on the sheet. Add pepper and roast the eggplant until it is creamy and tender. When done, scrape the eggplant from the skins.
2. While allowing the eggplant to cool, cut the cucumber and the tomato into about ¼ inch dice. Thinly slice the onions and toss with a small pinch of salt. Pour vinegar over the mixed veggies to combine. Allow time to marinade in the fridge.
3. Once the eggplant has cooled, and the salad had time to marinade, combine the eggplant, the oil in which it was roasted and the feta with the salad. Stir well, and enjoy with crusty bread.
1 small onion, halved and sliced
1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
1/2 cup white wine , or reduced-sodium chicken broth
1 pound green beans, trimmed
1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes , or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese
….And thanks for remembering to return your share bag when you picked up today. Your efforts are greatly appreciated!