Here’s a little reminder about the newly offered One-Time Special Orders for this season. The final date for ordering will be here soon. Don’t miss this opportunity to gift your friends and family (or even yourself!) with these unique, local and sustainable products. Great for birthdays and holiday celebrations! If you can’t find the email from Miranda describing these lovely (delicious) items, just let her know and she will send another one to you - pronto!
At the meeting I attended last evening, the lecture portion was a showing of an archival black and white documentary produced by the USDA in 1965 concerning the poverty in rural America. Old photos from that era remind us of the very real hunger that existed in many small towns and rural areas. The start of publicly-funded school lunch programs for rural children of poverty was enacted. The belief that children were more productive and learned better, when they were not hungry was evident in the raised test scores. The need for food assistance was (and still is) tangible. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Brook, Matt C., Natalie, and Miranda)
Sunflower Microgreens - We describe these tasty greens juicy and crunchy Great for snacking, in wraps or to finish off a green salad.
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 vinaigrette, cukes are used widely in many cuisines of the world.
Swiss Chard – We grow chard throughout the year. Iit’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!
Garlic – Another crop from the allium family, we don’t grow garlic. This garlic is from another organic farm here in Athens. This year’s bulbs are precious due to excessive amounts of rain. If you plant for yourself, start looking for seed now; it’s going to be scarce this fall.
Mixed Summer Squash – They all cook and taste very much the same. The varieties are zucchini, yellow, and pattypan.
Lemon Grass (leaves, not the bulb) – Makes a refreshing tea, and wonderful addition to many cooked foods, including Thai curries and marinades
The bread from The Village Bakery and Café is Roman Spelt made with organic whole and white spelt flours, organic whole and white wheat flours, organic olive oil, Redmond Real Salt, and yeast.
The cheese from Integration Acres is fresh chevre, a pasteurized fresh, soft goat cheese lightly rolled in salt.
If you have a fruit share…..
When you receive your share, it is a good idea for you to take all the pieces out of the bag and inspect it. If you find a couple of bruises, don’t fret, but plan to use those first. If you think the fruit is ripening too fast for you to use it – just put it into the refrigerator. This will slow the ripening process, but remember to take it out to warm up to room temperature if it needs to ripen a little more for optimum flavor before you use it.
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!
We still need the clean, green tote bags returned every week. Thanks for paying the extra attention to this detail!
This was sent by Michelle at Integration Acres. Thanks Michelle.
½ cup fresh chevre
3–4 ripe peaches
3 tablespoons olive oil
salt and black pepper
2 tablespoons balsamic vinegar
Let chevre warm to room temperature. Cut the peaches in half and remove the stone. Drizzle halves lightly with oil and season with salt and pepper. Heat grill. Place peaches on grill, cut-side down for about a minute. Turn and cook for 10 seconds on the second side. Spoon some chevre into peach halves. Drizzle balsamic vinegar over the peaches and serve immediately. (For a sweet treat instead, omit the salt, pepper and vinegar, and drizzle with honey instead.)
Yellow Squash Patties
8 medium squash, shredded
1 onion, shredded
1½ tbls salt
1 cup all-purpose flour
½ cup cornmeal
1 egg, lightly beaten
1 cup shredded cheddar cheese
ground black pepper to taste
1 tbls vegetable oil
1.) Place the squash and onion in a colander, sprinkle with salt and drain about 30 minutes, until no longer moist.
2.) In a bowl, mix the squash and onion, flour, cornmeal, egg and cheese. Season with pepper.
3.) Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
IT’S HOT TO BE COOL THAI -INSPIRED CUCUMBER SALAD
1 slicing cucumber, cold, peeled, halved lengthwise, seeded & sliced into ¼ - ½ “ thick slices
hots (thai, chili oil)
1 cup peanuts, dry-roasted
½ cup silken tofu
½ cup coconut milk -rich, creamy cold
4 tsps lemongrass, minced (or just use
1 tbls lime juice (fresh squeezed) ½ tsp salt ½ tsp sugar 2 tbls mint (coarsely chopped) 2 serrano peppers (halved, coarsely chopped) 6 mint leaves, (large, finely julienned)
1. Place sliced cucumber in a colander over a bowl, sprinkle generously with salt and let sit in the refrigerator about 30 minutes or while you prepare the rest of the ingredients. 2. Put peanuts in a bowl and drizzle with the hot chile oil. Toss to coat all the nuts, then grind some nice sea salt over them. Toss again and set aside. 3. Put the tofu, coconut milk, lemongrass, lime juice, salt, sugar, chopped mint and serrano pepper in a food processor and process until all the ingredients are blended well, scraping down sides as needed. 4. Turn the cucumbers out onto paper towels or a dish towel, blot with additional towels until the cukes are dry of excess liquid. Put them into a bowl. 5. For one cucumber (or 2 cervings) use ¼ C of the dressing, toss, then add about 6 finely julienned mint leaves and ¼ cup of the spicy peanuts. Toss again. Enjoy immediately or refrigerate for later. Some options: The author suggests that you could garish this with unsweetened shredded coconut or finely grated carrot.
Summer Vegetable Packs With Toasted Pecan Butter
¼ cup plus 2 tablespoons pecans
3 tablespoons unsalted butter, softened
2 zucchini (about 4 ounces each), sliced cross wise 1/3 inch thick
2 big slicing tomatoes, cut into 12 wedges each
1 yellow squash (about 4 ounces), sliced crosswise
1/3 inch thick
1 small onion, thinly sliced
½ pound thin wax beans or green beans, cut into 2-inch lengths
½ cup corn kernels
6 oz. Swiss chard, stalks discarded, leaves cut into wide ribbons (about 2C. packed)
Six12” squares of aluminum foil
12 bacon slices, cut in half in two
Extra-virgin olive oil, for drizzling
Freshly ground pepper
Vegetable oil, for the grill
1.) Preheat the oven to 350. Spread the pecans in a pie plate and bake for 8 mins. or until lightly toasted. Transfer to plate, let cool completely, the chop. In a bowl, mix the pecans with the butter. Season generously with salt.
2. Light grill. In a large bowl, gently toss the veggies. Spread the foil on a work surface. Lay 4 pieces of bacon side by side in the center of the bottom half. Spread veggies over the bacon and drizzle with olive oil. Season with salt and pepper. Fold the top have of each piece of foil over the veggies, and crimp sides closed.
3. Lightly brush the grate with veggie oil. Grill the packs, bacon side down, over a medium-hot fire until you hear the juices bubble steadily, about 15 minutes. Transfer the packs to plates. Open foil packs, top the veggies with the toasted pecan butter and serve.
Squash and Zucchini "Linguine" with Goat Cheese
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
¼ cup plus 2 tbls olive oil
1 tbls chopped flat-leaf parsley
1 tbls snipped chives
3 lbs yellow squash and zucchini
4 oz. shiitake mushrooms, stems discarded & caps thinly sliced
1 small shallot, minced
1 garlic clove, minced
Pinch of crushed red pepper
1/4 cup pine nuts
4 oz. fresh goat cheese, crumbled
1. ) In a large bowl, whisk the lemon juice, salt and pepper. Whisk in ¼ C. olive oil and add parsley and chives.
2.) Remove all of outer layer of squash with julienne peeler of mandoline set to julienne, and reserve the seedy core for other uses.
3.) Fill a bowl with ice water. Blanch the squash for 30 seconds in boiling salted water. Drain and transfer to the ice water to cool. Drain and pat thoroughly dry. Add the squash ‘noodles’ to the dressing and toss to coat.
4.) In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes. Add the shallot, garlic and crushed red pepper and season with salt. Cook until the garlic and shallot are fragrant. Add the shiitake to the squash and toss. Wipe out skillet. 5. ) Add the pine nuts to the skillet and toast over moderately high heat, stirring, until golden, about 3 minutes. Transfer to a plate to cool. Scatter the goat cheese over the squash, sprinkle with the pine nuts and serve right away.