From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, Matt, and PJ)
Salad Mix – This mix includes 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 – Some will receve shiitake and some will receive our oyster mushrooms.
Sunflower / MicroMix Microgreens – If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Swiss Chard – We’re glad to have this favorite back this week. The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree.
Kale – We love it raw, massaged, steamed, in soup, etc. A complete amino acid score of this food is 92 – that’s with 100 being a complete protein. Seems impressive to me. Saw a recent t-shirt that said, “Kale keeps me alive!”
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ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
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HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
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OHIO UNIVERSITY – HR CENTER 330-284-5510 (4-6pm)
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!
1. Mix together the dough for the crust and set it in a warm spot to rise. Meanwhile prepare the filling. 2. Bring a large pot of water to a boil. Fill a bowl with cold water. Cut the onion into quarters, cutting from root to stem end, then cut thin slices across the grain. 3. When the water in the pot reaches a boil, salt generously and add the greens. Boil for about 3 minutes, until tender. Use a skimmer to transfer the greens to the bowl of cold water, then drain. Take the greens up by the handful and squeeze out excess water. You can squeeze out the water most effectively if you take up small handfuls. Then coarsely chop Set aside. 4. Heat the olive oil over medium heat in a wide saucepan or a large skillet and add the onions. Cook, stirring often, until soft and golden, about 10 minutes. After the first couple of minutes of cooking add a generous pinch of salt so they don’t brown too quickly or stick to the pan. When the onions are nicely colored and soft add the garlic and continue to cook for another 30 seconds to a minute, until fragrant. Stir in the greens and combine well with the onions. Add the za’atar and taste with salt and pepper. Stir in the chickpeas, taste and adjust seasonings, and set aside. 5. Beat the eggs in a large bowl. Crumble in the feta and stir in the greens mixture. Stir well to combine. 6. Dust a large work surface with flour and turn out the dough. Shape into a ball and let rest for 5 minutes. Then roll out into a thin round, 16 to 18 inches in diameter. Line a sheet pan with parchment and place the round in the middle, with the edges overlapping the pan (this will eliminate the need to lift the galette once it is filled). Place the filling in the middle of the rolled out pastry and spread it to a circle, leaving a 3 or 4-inch margin all the way around the pastry. Fold the edges in over the filling, pleating them to cover the filling and drawing them up to the middle of the galette, so that the filling is enclosed. The finished galette should be about 10 to 11 inches in diameter. There can be a small circle of exposed filling in the middle but it shouldn’t be more than an inch in diameter. Cover with plastic wrap and place in the freezer for 45 minutes to an hour. 7. Meanwhile, heat the oven to 375 degrees. Remove the galette from the freezer, brush with egg wash, and place in the oven. Bake 50 minutes, or until golden brown. Remove from the oven and let sit for at least 15 minutes before serving.
Yield: Serves 8 to 10
Advance preparation: The finished tart is delicious at room temperature and will hold out of the refrigerator for several hours. The filling can be made through Step 4 up to four days ahead and kept in the refrigerator. The assembled galette can be frozen for up to a month. Double wrap with plastic wrap before freezing. Transfer directly from the freezer to the oven for baking; increase baking time by 10 to 15 minutes.
Portuguese Chourico and Kale
Ingredients:
2 tablespoons extra-virgin olive oil 3 medium white potatoes, like peeled and diced 2 medium onions, chopped 4 to 6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 pound kale, coarsely chopped Coarse salt and pepper 1 (15-ounce) can garbanzos , drained and rinsed 1 can diced tomatoes 1 pound diced chourico, casing removed 1 quart chicken broth Warm, crusty bread
Directions:
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter.
Remember Massaged Kale?
Check this video out. It is so informative and takes the raw salad to new heights: http://www.youtube.com/watch?v=ykedcGpo1Jkfeature=player_embedded
Sautéed Swiss Chard and Parmesan Cheese
salt to taste
Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Article source: http://greenedgegardens.blogspot.com/2013/03/week-13-newsletter-winter-2013.html
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