From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Laurel, Alicia, Natalie and Emily)
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 – Everyone has shiitake this week.
Sunflower
Microgreens – If you’re not familiar with microgreens, 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.
Swiss Chard – We grow this green all year because it will grow
in every season. (It’s the only green that grows well the cold of the
winter or the heat of the summer.) Known for its mild flavor and
versatility, it’s great steamed, stir-fried, braised, sautéed, or in
soup. It’s no wonder that it is our most popular!)
Salad
Radishes – You will receive either French Breakfast (red and white
cylinder), White Icicle (like a white carrot), or Easter Egg (round
multi-colors).
Carrots – The 4th and last bed is now large
enough to pull. They may not look just like the grocery stores ones,
but they are sweet and delicious. We will have enough to deliver them to
you both this week and next!
Cilantro – This herb is such a
wonderful addition to a fresh green salad. It also is a ‘must-have’ for
fresh salsa. But in addition, it makes a great pesto too!
The apple selections from Cherry Orchard are finished for the winter.
This week’s bread from The Village Bakery and Café is French Baguette.
The cheese share from Integration Acres is fresh chèvre, a pasteurized goat’s milk cheese. This batch was made just days ago and was hand-ladled into forms before being sprinkled with kosher salt. Enjoy it on crackers or in a salad
Website – www.greenedgegardens.com
1 cup heavy cream
Directions:
1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chili pepper until tender. Mix in tomatoes, vegetable stock, ½ the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
3. Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Roasted Carrot Cilantro Soup
From www.guiltykitchen.com. Yield: Approximately 1 litre of soup
Prep Time: 20 minutes
Cooking Time:40 minutes
Ingredients:
1 lb. carrots, peeled and uniformly sliced
1 tsp. veg oil
salt pepper to taste
1/4 tsp. cumin
1 small onion, roughly chopped
1 Tbsp. veg oil
3 small potatoes (I used 3 small nugget or new potatoes)
900mL low-sodium chicken broth
1/2 bunch cilantro (I use just the leaves)
Directions:
1. Preheat oven to 400°F. Toss sliced carrots in 1 tsp. veg oil, salt, pepper, and cumin. Roast in the centre of your oven for 30 minutes, turning once during cooking. Remove when slightly caramelized or blackened (don’t worry, they aren’t burned!). Set aside.
2. In heavy bottomed saucepan, sauté onion on medium heat in 1 tbsp of oil. Meanwhile, peel potatoes and cut into large chunks.
3. Once onions have turned slightly translucent, add potatoes and sauté for about 10 minutes.
4. Add the stock and crank up the heat. Once boiling, lower to a more manageable simmer. Keep simmering until the potatoes are almost done, then add the carrots that you roasted into the pot. Cook just enough to warm the carrots up, then remove from heat.
5. Pour soup into blender or food processor in batches (or use your immersion blender you kitchen gadget freak you). Add in your cilantro at this point as well. Blend it all up until it’s as smooth as you like.
6. Return soup to saucepan and reheat. Serve with crusty bread for dippin’ and maybe a swirl of sour cream or crème fraîche for you fancy people.
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Carrot – Mushroom Loaf
From Molly Katzen’s Moosewood Cookbook. Makes 4 to 6 servings.
Ingredients:
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Directions:
Crush garlic into melting butter, Add onions and mushrooms and sauté till soft. Combine all ingredients ( saving half the breadcrumbs and cheese for the top.) Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining breadcrumbs and cheese. Dot with butter.
Bake at 350 for 30 minutes covered and 5 minutes uncovered (or until browned.)
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