This week the crew will begin prepping and planting the raised beds, the home of the summer herbs and salad mix. Yum-yum. Have a great week.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Laurel, Alicia, and Liz)
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 – Shiitake for everyone 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!
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.
Swiss Chard – We are
very pleased to have this favorite return to the list for its mild
flavor and versatility. It’s great steamed, stir-fried, braised,
sautéed, or in soup.
Spinach –There’s almost a pound of spinach
this week. Someone at farm day made a spectacular spinach salad with
toasted pecans and dried cranberries. The dressing was so light it may
just have been oil. Boy was it ever good! This wonderful green is so
versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots
– The 3rd bed is sizing up enough to pull. They may not look just like
the grocery stores ones, but they are sweet and delicious.
The apple selections from Cherry Orchard this week include Melrose and Mutzu. This is the last pickup of fruit for this week’s half-share folks.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese share from Integration Acres is Herbes du Provence chevre.
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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!
Check out pictures from Open Farm Day at the live links below.
Green Edge Gardens on FACEBOOK http://www.facebook.com/pages/Green-Edge-Gardens/327289894146
30 Mile Meal Project Blog http://30milemeal.wordpress.com/2012/03/27/green-edge-organic-gardens-rooted-in-and-cultivating-community/#comment-61
*This recipe was originally double this, but I converted it so that there would be enough spinach from this week’s share to prepare it. That is a great feature of the allrecipes.com site. There is a conversion tab on the page with the ingredients. Pretty convenient for certain….
Spinach and Mushroom Frittata
from cbsop.com/recipes
Ingredients:
7 eggs
1 10 oz package spinach (either fresh, or if you’re looking for instant gratification, a defrosted frozen spinach works just as well here.)
Approx 3/4 cup Parmesan cheese, grated
1 small (8oz) package sliced button mush- rooms (try your shiitakes here)
1 medium onion, chopped
4 large cloves garlic, minced (or 4 tsp minced garlic, if you prefer)
1 good handful chopped parsley (Flat leaf would work best, but I haven’t been able to find it lately)
1 Tbsp Italian Seasoning
1 tsp sage (fresh is best, chiffenade about 5 leaves.. Again, I didn’t have any, so dry works)
Salt and pepper to taste
7 Tbsp milk
4 Tbsp extra virgin olive oil
Directions:
1. Preheat oven to 350°F
5. Sprinkle remaining cheese over the top of the frittata and return to oven until cheese is melted and slightly browned. Let rest for 5 to 10 minutes and serve.
Kale, Chard, Chicken, and Feta Salad**
1/3 cup chopped, toasted walnuts
Directions: Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.
**A note from the person who posted the recipe encourages folks to experiment. “You can use lemon juice in place of the cider vinegar. Also can use Gorgonzola or shaved Parmesan cheese in place or in addition to feta!”
Quinoa Chard Pilaf
1 bunch Swiss chard, stems removed
Directions:
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 min-utes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
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