Week 5 Newsletter

THE EXTRAS BOX
     At each drop site, there will be one of our boxes that will have some veggie that we have sooo… much of – we just have to share the bounty with you! This is also an opportunity for you to share something you may not want for a little more of the extra item. Remember the others who haven’t yet picked up, and everybody wins. YEAH!!! We feel fortunate to have the extras box in place already, especially since we have been having very trying time with the lettuces. Two plantings in a row failed to germinate and have left a hole in our salad rotations. It will be filled soon, but in the meantime, it is very disappointing to many people. We hope you will understand.
     Kip continues to mow the fields. He’s getting help from others for the trimming and weed eating that keep the fence lines free from green matter. When the weeds grow to touch the wires, it weakens the charge of the electric fence wire. The gentle rains of the last few days have brought cooler breezes to the hollow, and lushness to the fields. The tomato harvests are beginning. Morgan weeded rows of sweet potatoes by hand all day today. The recent rains made for wet ground that can’t be hoed, and even larger weeds that need removed for the vigor of the plants. She was thoroughly soaked she said. But she was smiling.
     This is the 1st week of the luscious fruit shares for the season. We are always so excited when the fruit shares start. Neil picks them on Tuesdays for the shares. Please take special care to explain to those who might be involved with the ‘picking up’ of your share. Only those who specially ordered fruit, or who ordered a combo share should take fruit. If you are unsure, there is a list at the pickup site that will tell you who has a share of fruit. Thanks.
     As the Open Farm Day approaches, we are excited for the chance to meet some of our new members, some old friends, and break bread with folks. We hope you will be able to join us!

From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Julia, Penny, Guinivere, Morgan, Martin, Rob and Maria



THIS WEEK’S VEGGIES
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Mushrooms - This week’s mushrooms are either shiitake or any of the oyster mushrooms (yellow, white, brown, or blue) that we grow.
Eggplant - Your first eggplants of the season, and definitely not the last! This is the variety called “Orient Express’. It is prized (at least by us) for its lack of seeds and its tender skin. This means that blanching and peeling is not necessary when using this treasure - also a great addition to kabobs on the grill.
Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)
Summer Squash – The varieties of squash we grow: Patty Pan, Sunburst, Yellow Squash, and Zucchini. Sauté, steam or grill - another great ingredient for vegetable shish kabobs. Notes on page 2.
Tomatoes!! - Yes to summer!! This week’s varieties include paste tomatoes called Belle Star, and various ‘slicer’ tomatoes we grow. Heirlooms are not far behind. Pictures are on the blog to help you identify which ones you have.
Storing Tomatoes –
We attempt to ship you tomatoes that are not dead ripe the day your receive them. Store them shoulder side (stem end) down, and blossom end up.
Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon.
Using Summer Squash: We grow a tasty medley of summer squashes that thrive in the heat of the season. Our zucchini, yellow & pattypan varieties can be enjoyed raw, but also do well grilled whole alongside your favorite meat, fish or other veggies. Marinated or not, their flavor suits any barbeque or picnic. If you find that you prefer to cook them on the stovetop, try adding them to a pasta dish, pizza, stir-fry, or curry. Store them on your countertop if you anticipate eating them right away, or in the crisper drawer of your fridge if you want to save them for later in the week. They should keep this way for a least a week if not more.
The Combo Corner
The first fruit selections from Cherry Orchard will start today and will include: Blackberries, Peaches, and Green Apples.
This week’s bread from The Village Bakery and Café is Onion Poppy Rye.
The cheese share from Integration Acres this week includes White Goat Cheddar and Smokey Goat.

PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1188 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!

Recipe:  BABA GHANOUSH
1 eggplant 1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turn-ing occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
~from Winky at allrecipes.com

Recipe: GREENS, PEAS ‘N’ CHEESE SALAD
4-6 Cups bite-sized greens (lettuces, spinach, endive, etc. mixed is great)
1 small onion, thinly sliced
2 Cups cooked peas
4 oz. Swiss cheese, julienne strips
6 Tbl. cooked salad dressing or mayonnaise
2 tsp. sugar
2 slices bacon, fried crisp and crumbled, or the equivalent bacon substitute

In a large salad bowl, place half the greens, onions, peas, and cheese; sprinkle with 1 Tbl. sugar. Dot with 3 Tbl. mayo. Repeat layers. Cover and refrigerate for 2 hours. Add the bacon and toss just before serving.
The friend who shared this recipe adds that she has successfully used ham, or conversely, no meat at all. Also, she has added sliced hard-boiled eggs and cucumbers (although not together).
From: More-with-Less Cookbook by Doris Jansen Longacre …suggestions by Mennonites on how to eat better and consume less of the world’s limited food sources. Shared by Catharine Hare
(Ed.s Note: I had originally chosen to use this recipe for this week before I received the ingredients list. But it’s such an all-purpose formula that is very adaptable to myriads of combinations, I thought I would go ahead and use it. I had this at a potluck and was very surprised. It was very good.)

The GREEN BAGS provided by us for you to carry your veggies is actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. Thanks so much!

For the most part, these past few weeks have seen lots of GREEN BAGS being returned . Thanks for making this effort for us all.