Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, Matt, and PJ)
Mushrooms - Some will receve shiitake and some will receive our oyster mushrooms.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Swiss Chard – We’re glad to have this favorite back this week. The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree.
Kale - We love it raw, massaged, steamed, in soup, etc. A complete amino acid score of this food is 92 – that’s with 100 being a complete protein. Seems impressive to me. Saw a recent t-shirt that said, “Kale keeps me alive!”
The bread from The Village Bakery and Café is Irish Oatmeal Stout in honor of St. Patrick’s Day.
The cheese from Integration Acres is the aged raw goat's milk feta. Made last fall, this feta has soaked in heavy brine for the past several months in the aging room.
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET ROAD 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)
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!
1 yeasted whole wheat olive oil pastry
Yield: Serves 8 to 10
Advance preparation: The finished tart is delicious at room temperature and will hold out of the refrigerator for several hours. The filling can be made through Step 4 up to four days ahead and kept in the refrigerator. The assembled galette can be frozen for up to a month. Double wrap with plastic wrap before freezing. Transfer directly from the freezer to the oven for baking; increase baking time by 10 to 15 minutes.
Portuguese Chourico and Kale
Remember Massaged Kale?
Sautéed Swiss Chard and Parmesan Cheese
2 Tbsp. butter
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.