From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Matt C., Natalie, Andy, Miranda, Cale and Brook)
Slicer Tomatoes -This week you are receiving hybrid slicing tomatoes. No refrigerator until they are cut. Try them with basil and fresh mozzarella!
Cherry Tomatoes – These are a mix of the two varieties we grow: Sungold- little orange tomato candies; and Sweet 100 –juicy little red tomatoes...excellent for salads
Cucumbers - Besides just slicing these with some onion and vinegrette, cukes are used widely in many cuisines of the world.
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t necessarily need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer.
Basil – Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it.
Mixed Summer Squash – They all cook and taste very much the same. The varieties are zucchini, yellow, and pattypan.
Parsley – This week the type of parsley is the Italian flat leaf variety. This type is widely used in but is also delicious with fish, potatoes, or chopped in salad.
The bread from The Village Bakery and Café is Starline Sorghum Bread, which uses organic oat flour and sorghum from Starline Organics, and organic whole white wheat and unbleached flours, yeast, and Redmond Real Salt.
The cheese from Integration Acres is Caprino Romano, a hard raw goat's milk cheese aged for over five months. It's suitable for grating or slicing; try it as an alternative to Parmesan on pasta, soups and salads.
CLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm
HILLIARD POWERSHACK 614-506-3086, 4-7pm
NEW ALBANY – 614-216-9370, 12-8pm
ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE - 304-488-3620, 3-6 PM
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!
TIMELY TIPS: KEEPING THE BASIL FRESH
We are often asked about keeping basil fresh for a longer period. The most important thing is to never refrigerate it (until it’s used). When I get a new batch of basil, the first thing I do is trim the stems so I have a fresh cut; then I immerse those stems in a small glass of water. Sometimes this will last for 1 week , but occasionally it will last for 2 or more weeks. Instead of a bunch of basil, sometimes the basil is in bags because the stems are too short. If that is the case, the basil doesn’t last as long, but still at least a week. I just leave the bag open and fluffed on the counter.
~ from: www.care2.com
2 T. olive oil
1¼ lb. summer squash, all colors, roughly chopped
1 large white onion, roughly chopped
6 cups vegetable stock
½ cup julienned fresh basil, plus whole leaves for garnish
1½ Tbls. butter, softened
1½ Tbls. flour
Coarse salt and freshly ground pepper
2-3 Tbls. heavy cream (optional)
Parmesan cheese (optional garnish)
Lemon wedges for serving
1.) In a large saucepan over medium-high heat, heat oil. Add squash and onion, and cook, stirring often, for about 5 minutes, or until the onions are softened and the summer squash is just tender. Add vegetable stock. Bring the soup to a boil, turn the heat down to medium-low, and simmer for about 25 minutes, stirring in the basil just about 5 minutes before you’re done cooking.
2.) Meanwhile, in a medium bowl, mix softened butter and flour to make a paste. Carefully remove 1 cup of the soup stock, while it’s still simmer, and whisk into the butter-flour mixture. Pour mixture back into soup, and stir until the soup has thickened a little.
3.) Remove soup from heat. Let cool for about 10 minutes. Working in batches, transfer the soup to a blender and puree until the mixture is smooth, or to your desired texture. Season with salt and pepper, stir in optional cream. Transfer to serving bowls and garnish with basil leaves and optional Parmesan. Serve with lemon wedges.. (Ed’s. Note: An immersion hand blender might also work.)
Summer Squash Ribbons with Oregano, Basil and Lemon
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 Tbls extra-virgin olive oil
¼ tsp. grated lemon rind (zest)
1 Tbls. fresh lemon juice
½ tsp. salt
1/8 tsp. freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 Tbls. chopped fresh oregano
¼ cup (1 oz.) shaved Parmesan cheese
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler or mandolin, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently, Sprinkle with cheese, serve immediately.
Linguine with Summer Squash, Tomatoes, and Basil
¼ cup extra-virgin olive oil
2 Tbls minced garlic
½ cup chopped fresh basil
salt and ground black pepper to taste
1 large zucchini, sliced into thin rounds
1 large yellow squash, sliced into thin rounds
1 cup cherry or grape tomatoes, halved
1 (16 oz) packaged fresh linguine pasta
1 (8 oz) skim milk ricotta cheese, divided
½ cup chopped fresh basil
1.) Whisk olive oil, ½ cup of basil, salt, pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
2.) Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 minutes; drain. Transfer pasta to a serving bowl.
3.) While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle ½ cup chopped basil over the dish. Season with salt and pepper to serve.
Julia Child's Baked Cucumbers
2 Tbls wine vinegar
1½ tsp salt
1/8 teaspoon sugar
3 Tbls melted butter
½ tsp dill or basil
4 Tbls minced scallions
1/8 tsp pepper
1. Peel the cucumbers.
2. Cut in half lengthwise and scoop out the seeds with a spoon.
3. Cut into lengthwise strips about 3/8” wide.
4. Cut strips into 2” pieces.
5. Toss the cucumber in a bowl with the vinegar, salt and sugar.
6. Let stand for 30 minutes to several hours.
7. Drain and pat dry in a towel.
8. Preheat oven to 375.
9. Toss the cucumbers in a baking dish with butter, herbs, scallions, and pepper.
10. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times until the cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
11. Variation One: Parsilied Cucumbers : In a warm vegetable dish toss the baked cucumbers with 2 Tbls. minced parsley.