Plans for the Winter 2013
season are still being completed. We are excited for the chance to add a
new partner item and two new pickup sites in Athens. Many people are
contacting us to be put on the waiting list. When the call for signup
goes out to you first, please don’t delay in responding as we expect to
fill up quickly. Have a great week!
From all of us at Green Edge,
Becky
(Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany,Natalie,Jane,
Molly Jo Miranda)
Mushrooms – We have shiitakes returning this week!
Sunflower / MicroMix Microgreens – Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Slicer Cherry Tomatoes– This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. For best quality, don’t refrigerate them
Potatoes –Just dug one week ago Monday, these are FRESH! WE hope you will be able to discern the difference from the potatoes from the store.
Green or Long Beans – Long beans are great for stir-fry or blanching and serving in salads. The regular green beans are terrific in all of the usual ways too – steamed, boiled with ham, stir-fry, sauté, or roasted.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
The Cherry Orchards fruit share has more lovely yellow and white peaches and Gala apples, just picked this week. This apple’s crisp, sweet flavor is similar to the Golden Delicious. Gala apples originated in New Zealand and became popular in the US in the 1970’s.
The bread from The Village Bakery and Café is French Galette.
This week’s cheese share from Integration Acres is Feta Cheese.
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!
½ C. chopped fresh mint
Directions: Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
I bet Long Beans would be a great addition to this dish, too.
Potato Nests with Eggs, Peppers, and Mushrooms
This potato nest recipe makes 4 servings as a main course or 8 servings as a “tapa.”
Ingredients:
3. Fry the eggs one at a time. Turn over “nests” and fill each one with the sautéed vegetables and fried eggs.
4. Garnish with parsley.
Variations:
Tapa-Size – Make 8 smaller nests with the potatoes. Top each with a fried quail egg instead of a chicken egg.
Potato Blanket – Instead of nests, simplify the recipe by making “pancakes” rather than “nests.” Make potatoes into 4 pancake-shaped mounds and flatten. Pour only a 1/4-inch of oil in frying pan and fry on both sides until golden.
Ham and Egg Nests – Replace onions, mushrooms and peppers with slices of Spanish Serrano ham and top with an egg.
Red, White, and Blue Potato Salad
from: Martha Rose Shulman, Cooking Light, JULY 2004
Ingredients:
1 garlic clove, minced
Directions:
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
….and thanks for remembering to return your share bag when you picked up today. Your efforts are greatly appreciated!
Article source: http://greenedgegardens.blogspot.com/2012/08/week-11-newsletter-summer-2012.html
