From all of us at Green Edge,
Mushrooms - Shiitakes this week in just the right amount for an omelet.
Sunflower Microgreens - Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy.
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.
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.
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.
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, stir-fry, sauté, roasted.
Garlic – A head of garlic this week from another of our organic grower friends. We are very pleased to be able to offer these to you.
Lemongrass – This tropical plant functions as a source for the most delicious lemon tea, and the lower stem part of the plant is used in Thai recipes. We hope to have a large enough supply for the stem next year.
The bread from The Village Bakery and Café is French Galette.
The cheese share is Chase Cheddar, a raw goat's milk cheese. Aged for four months, this cheese doesn’t contain annatto to color the cheese orange; Integration Acres prefers its natural state.
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3 medium-sized eggplants
½ cup tahini (sesame paste)
1 teaspoon coarse salt
3 tablespoons freshly- squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F.
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner or grill and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.
3. Place the eggplants on a baking sheet and roast in the oven for 20 - 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. (If the eggplants are small, you may find they fully cook on the grill.)
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
This week we have sent you several fronds of lemongrass. (For those who attended Open Farm Day, this is what we used to make that delicious tea.) You can either chop it finely as you would find other loose teas, or just cut a 3-5” piece for each cup. Boil some water, remove from burner and steep the lemongrass piece for 10-15 minutes. If you want it cold, just add some ice cold water to fill the glass.
Apple Cheddar Biscuits (for our Combo members)
2 cup all-purpose flour
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to blend. Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse. Stir in the cheddar and dried apples and toss briefly to combine. Pour in the milk and stir gently with a fork until a sticky dough has formed.
Turn the mixture out onto a well floured work surface. Briefly knead dough, being careful not to overwork it. Roll the dough out in a slab about ¾-inch thick. Use a 3-inch round biscuit cutter to cut out rounds of the dough and place on the prepared baking sheet. Re-roll any dough scraps and cut additional rounds until the dough has been used up. Brush the tops of the dough rounds lightly with the melted butter.
Bake for about 16-18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through. Transfer to a wire rack and let cool slightly before serving. Serve warm with sliced apples and cheddar, if desired.
Roasted Lemongrass Chicken (with Sweet Lime Sauce)
Roast chicken with a Thai twist! Lemongrass chicken is a famous dish throughout much of Southeast-Asia. Imbued with the flavors of both lemon and lime, you'll find this roasted chicken delicious as is, or serve it together with sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!
lime wedges & a handful fresh coriander as garnish
Sauce ingredients: (enough for ½ chicken; double for whole)
1. Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min). Now add about ½ cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down).
4. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
5. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
6. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
7. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce over top, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine rice, or potatoes if you prefer, and enjoy!
Rice with Lemongrass and Green Onion
Heat 1½ tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion, and turmeric and sauté 5 minutes. Mix in rice. Add water, lemon-grass and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.
Heat remaining ½ tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.
Eggplant and Bell Pepper Kugel
Kugel is traditionally a baked pudding that's made with potato or noodles. This version uses matzo meal and eggplant for a more savory flavor and a heartier texture.
Heat the oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11x17” baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450 for 35 minutes or until pudding is thoroughly heated and golden brown.
Chicken Ratatouille with Penne
2 tsp olive oil
Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.
Add the remaining 1 teaspoon oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring, until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.
Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked pasta, basil, and cheese. Yields 6 - 1 ½ cup per serving.