Since this is the next to last delivery week in this summer season, it means that half of the half-share members are receiving the final share for this cycle. We are thankful and appreciative of your support and commitment to local, organic fresh produce. We hope that you have had a great experience! (Here’s my chance to give a small nudge to those who haven’t responded to the survey –hint, hint) We hope you will choose to join us for the winter or for next summer’s cycle. THANK YOU!!
One member of the crew has shouldered the responsibility of making everyone’s recycling hopes become a reality. From office to greenhouse, the farm now has receptacles and bins for gathering and others for separating. All of this is thanks to the herculean efforts of Mark. (Thanks, man.) With the maturing of the recycling possibilities everywhere, we can now recycle our old greenhouse plastic, bags, cell packs and broken flats, paper of all sorts. For this industry as well as nurseries and floral greenhouses, this new way to dispose of heretofore ‘landfill only’ waste could also help reduce some costs.
We hope that you are enjoying the beginning of the fall colors for that last blast of color. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt, Paula, Michelle, Josh, Natalie, Andy, & Miranda)
Mushrooms - Shiitake for all. Store in the fridge in a paper bag.
Sunflower Microgreens - All share this week will receive sunflower. These have a mild, almost nutty flavor and are juicy and crunchy.
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes, sizes, and colors. Prized for their flavor, typically they are less acidic. Slicers are friendlier to ship than the heirlooms – do not refrigerate any of them unless they are cut open.
Kale / Collards – Two distinctly different greens, but both delicious. You can sauté, stir-fry or steam both. The collards are great for roll-ups and the kale (dinosaur, Tuscan, Lacinato are all names for this variety) is the one most kale chip recipes cite.
Blue or Red Potatoes - The blue ones are called Adirondack Blue the red on are called ‘Sangre’. They are both good for mashing and potato salad especially, and both varieties work well for all other traditional potato recipes.
Winter Squash - You have received either acorn squash or spaghetti squash. Acorn is dark green and has a ridged surface and the spaghetti squash looks a little like a football and is yellow.
French Breakfast or Easter Egg Radishes – French Breakfasts are thin and long, and the Easter eggs are round and multi-colored purple, red, pink and white. Both are delicious grated into salad, or in a wrap, on a sandwich with butter and salt, or just plain crunch for you mouth.
The bread from The Village Bakery and Café is Roman Spelt, a blend of local Starline organic spelt flour and King Arthur organic artisan white wheat with organic olive oil, Real Salt and yeast.
The cheese from Integration Acres is a raw milk goat gouda, aged over 60 days.
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!GO GREEN BAGS – bring ’em on home!
(Serves 6) http://www.thekitchn.com/recipe-kale-and-potato-soup-166871
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
1 pound Yukon Gold or red potatoes, peeled and cut into ½” cubes
1/2 teaspoon Kosher salt
1/2 teaspoon smoked paprika
4 sprigs thyme
1 sprig rosemary
1 bay leaf
8 cups water
1 small bunch kale, center stems removed and leaves cut into thin ribbons
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook, stirring, for 30 seconds.
Stir in potatoes, salt, paprika, thyme, rosemary, bay leaf, and water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
Stir in kale. Simmer, covered, for 10 minutes or until kale is tender. Discard bay leaf and rosemary and thyme stems. Taste and season with additional salt and pepper, if desired.
To make garnish, heat 1 tablespoon olive oil in a small saucepan over low heat. Stir in paprika and heat for 1 minute.
To serve, ladle soup into bowls and drizzle paprika oil on top.
COLLARD LEAF WRAPPERS
To use collard leaves as the wrap for a dish, wash the collard leaves. Blanch in pot of boiling water for 10-20 seconds. Remove and lay on flat surface. Take a rolling pin and flatten the now soft center rib. Place fillings on the leaf, roll up like an eggroll. Either place in baking dish and cover with sauce and bake, or just eat it.
Classic Baked Acorn Squash Recipe
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1.) Preheat oven to 400°F.
2.) Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3.) Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4.) Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
HERBED SPAGHETTI SQUASH
1 small spaghetti squash, about 2¼ pounds 2½ tablespoons butter 2½ tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley & sage ½ teaspoon salt 1/8 teaspoon freshly ground black pepper
1.)Preheat the oven to 375 degrees F.
2.) Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½ inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
3.) Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
KALE AND POTATO HASH
8 cups torn kale leaves (about ½ large bunch)
2 tablespoons horseradish
1 medium shallot, minced
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra-virgin olive oil
1.) Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2.) Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3.) Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.