Although mentioned in Veggie List, the following bears repeating: When basil is a part of the share for the week, please check your cloth bag before you leave the host site to make certain you have received it. At some locations, each member is required to collect it instead of it being handed over by another. In both of these instances, there is room for error, so please check the contents and don’t be shy about asking for assistance if you need. The crew is happy to be back on the ‘below 90 degree’ start time. The veggies too, are happy about the cooler temperatures this week. All in all, things are good! Have a great week too!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
This week at each site you will find the 1st of the “Extras Box”. In
the box this week are extra cucumbers. It’s not enough to give a share
to each member, but too much for us to sell or even use up. Please feel
free to take some and remember the folks who are picking up after you
too. Thanks and we hope you enjoy this little extra bounty.
**OPEN FARM DAY is July 29th Please join us for a potluck at the
Amesville Grange followed by tours, music and kid’s activities at the
farm. Hope to see you there!**
This is a new section for the newsletter. Like ‘Hints from Heloise’, it will contain the great ideas that members send back to us. Hope it’s useful for you!
~ from May in Athens: “I put part of my basil in a glass of water in the fridge (after cutting the ends of the stems); keeps a little longer. Any excess I hang in my mud room to dry; store dried leaves in a jar. Great for cooking, but did you also know that it makes a lovely/healthy tea? From fresh or dried basil … It’s a very mild, pleasant flavor, which can be enhanced with a bit of honey to sweeten, or taken straight. That’s a Mediterranean thing: Basil tea is supposed to be an ancient calmative for stomach problems.” She later told me that the fresher the cut basil, the better it seems to stay.
~from Eva in Clintonville: “…I figured out that slicing your mushrooms with scissors is easier than with a knife. I just chop them right into the frying pan. Have a great week. We can’t wait for the open house!”
Send us your tips for handling and using these weekly items so we can share them with others. Or, post them directly to our blog: www.greenedgegardens.blogspot.com
4. One variation that I thought might be tasty was to start with this salad; add some grated onion and chopped garlic; cooked rice, and maybe cheese. Then roll it in a scalded cabbage leaf or a leaf of Swiss chard. Put these rolls in a baking dish, cover and bake at 3500 for about 45 minutes. Spoon a sauce over them and serve.
Jamaican Cabbage and Carrots
Shred cabbage and carrots. Simmer in just enough water so as to have the cabbage completely immersed. Cook until cabbage is done but still crisp; cook for about 10 minutes. Add salt and cayenne; a few green chilies greatly add to the flavor.
Suggestions: Do not drain the excess water before serving.
Carolina Slaw
from southernfood.about.com. This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
Ingredients:
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Preparation:
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!
Westphalia Slaw Dressing
Article source: http://greenedgegardens.blogspot.com/2012/07/week-4-newsletter-summer-2012.html
