Love Athens Go Local

Enjoy the next month or so without the constant barrage of noxious political ads. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)

Please join us on Sunday, March 25 from 1:00pm
– 5:00pm for the annual winter open farm day. A potluck at the local
Amesville Grange Hall begins at 1:00pm. Farm tours begin at 2:30 and
leave in shifts from the Grange Hall to avoid parking glitches.
Children’s activities are planned. FUN FOR THE WHOLE FAMILY! 

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms – There are shiitakes for all this week.
Sunflower/MicroMix Microgreens – We have been sending our MicroMix microgreens to different sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They work great as a wrapper for rollups w/ rice and other veggies.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes. “…good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.” – nutritiondata.com
 Kale
– One of the favorite greens we grow. We just never have enough of it
for everyone. Like other greens, use it raw, sauté, in soups or
stir-fry.
 Carrots – The 2nd bed is just sizing up enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious.

Mix together the mayonnaise, white wine vinegar and sugar; then allow to stand for 90 minutes.
Clean and dry the spinach leaves, then tear into bite-size pieces and place in salad bowl.
Spread the onion rings over top of the spinach.
Crumble the bacon and put over top.
Toss with the dressing and serve.

Collards, Swiss Chard, and Mushrooms 

 Remove and reserve the mushroom stems. Slice the mushrooms on the bias so you have wide, fairly thin, slices. Heat the oil over medium-high heat in a 10-inch pan, preferably non-stick, and when hot, put in the garlic clove. Cook until the oil is fragrant and the garlic just starting to color. Add the mushrooms. Immediately toss to coat the mushrooms with the oil. Cook the mushrooms until they are all softened a bit. Drizzle in the sake, mirin, and soy sauce. Toss well. Add in the ginger juice. Reduce the heat to low and cover. Allow the mushrooms to gently cook. Check periodically to avoid burning. Meanwhile, bring a quart of water to a boil in a 2-quart chef’s pan, and add the collards. Bring them to a boil, and cook for 5 minutes. Reduce the heat to a simmer, then cook covered for 20 minutes or so. At the same time, bring 2 cups of water to a boil for the mushroom stem “tea”. Put the mushroom stems, ginger, garlic, and soy sauce into a teapot or pan, and when the water boils, pour it onto the stems and company. Let steep until needed. Check the mush-rooms. If they are not quite tender but the liquid is gone, just add a splash of water and stir them around. Repeat until tender. If they are done but it seems wet in the pan, remove the lid and cook to reduce the liquid. When the collards are soft (around 20 minutes), pour out most of the liquid so only a tablespoon or two of liquid remains. Strain the mushroom stem “tea” into the pot and stir the collards around. Cook until the liquid is almost entirely gone. Drizzle the last tablespoon of oil onto the greens and stir to coat. Empty the collards and any remaining liquid into the mushroom pan and turn up the heat to warm through if needed. Stir the mess around to combine well, and then serve. This recipe combines well with kasha or other whole grains such as wheat berries.

Spinach Patties
 ~from: Cat Can Cook- this is a blog by Catherine Robertson and was
posted on February 3, 2010. This was the winning recipe in a contest, submitted by: Sampa Ghosh. Serves 4.
Ingredients:
1½ Cup Cooked Rice
3 Medium Size Boiled Potatoes
2½ Cup Finely Chopped Spinach
1 tsp Green Chili Paste
1 tsp Ginger-Garlic Paste
2½ Tbsp Besan/Gram Flour
1 tsp Garam Masala Powder
Salt to taste
Oil
Directions:
1. Peel the potato skin. Take a large bowl; add boiled potato and cooked rice and mash well.
2. Now add all other ingredients (chopped spinach, green chili paste, ginger-garlic paste, besan/gram flour, garam masala powder, salt) in the bowl and mix well.
3. Make few round shaped patties from the mixture.
4. Shallow fry the patties on medium heat till both sides light brown. Serve hot with tomato sauce.

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Crustless Spinach Quiche

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