Welcome to the second half (Week B) of our Half-Share members. We are so pleased to have you joining us for this winter season of fresh organic produce. Last week’s newsletter contained a description of the kinds of information you can expect to find here, but here’s a brief synopsis: on the right column is a list of the Combo items from our partners. This list changes every week. Below that is a list of host sites with phone numbers and hour. This does not change. All along the left is the list of this week’s veggies with different bits of storage, cooking, or nutritional information. The 2nd page is recipes that utilize some of the veggies from that list.
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Josh, Miranda, Paula, Penny, and Kristina)
Mushrooms - Shiitake for all. Save the stems and simmer in a small saucepan of salted water for about 1 hour or more. Strain into a container. Freeze for later use as soup base or for cooking rice. Nothing goes to waste and you have homemade soup broth.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The Mix has a tangy flavor and does not store as long as the sunflower.
Arugula – Arugula is one of the ‘love-it-or-hate-it’ veggies. It’s distinctive peppery flavor makes a statement whether raw in a salad or cooked in a recipe.
Collards – Store in the fridge in an air-tight bag to keep from wilting. These amazing leaves are great for braising, stir-fry, or in a saucepan with water and ham bone. OR, they serve well as veggie wrappers for tacos, burritos, or other hand held foods.
Beets - These are called ‘Early Wonder Tall-tops, and they are tasty and sweet.
Potatoes - This week’s share includes either Carola, a yellow- fleshed spud with multiple uses, or Canella Russet, an elongated spud that has many uses but is an especially good baking potato.
The bread from The Village Bakery and Café is Village Rye.
The cheese from Integration Acres is Percy’s Blue which is named for a favorite goat in the herd.
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!
Plan now for your task of returning your CSA green bag. Will you keep it in your car when emptied, bring your own bag, and switch at the host site, or some other way. Really, any way you do it is fine with us. BUT, the vital part is the bag’s return each week.
Thanks for your efforts!
Peel and cook beets until almost tender. In a saucepan, combine sugar, vinegar, cornstarch, and water. Bring to a boil, and cook for 5 minutes. Add the beets to the liquid, and simmer for 30 mins. over low heat. Stir in butter, salt and pepper, and remove from the heat. Serve warm or chilled. ~from: allrecipes.com
QUINOA, BEET AND ARUGULA SALAD
½ lb. beets, peeled and sliced 1 cup red quinoa 2 cups water ½ cup red wine vinegar 1½ teaspoons white sugar 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 2 green onions, sliced 3 ounces arugula, chopped 5 ounces goat cheese, crumbled
1.) Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2.) Bring quinoa and 2 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3.) While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4.) Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5.) Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Quick Collard Greens
1 cup low-salt chicken broth, divided (veggie-based broth okay)
1. Heat ½ cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.
2. Add collard greens and remaining ½ cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt
WHITE BEAN, POTATO & ARUGULA SOUP
Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock & boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)
Blend 2/3 cup grated Parmesan cheese and ¼ cup olive oil in processor until smooth. (Parmesan oil can be prepared 1 day ahead. Cover oil and refrigerate.)
Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.