Love Athens Go Local

By now, most, if not all, of the members have received via email the internet invitation (or e-vite) to our Winter 2012 Open Farm Day. Some folks have responded with ‘yes’es, some with ‘maybe’s, and some with ‘no’s. And we are grateful to know. It’s easier to prepare drinks, dishes, and food when we know the number attending. But frankly, most people haven’t responded (around 200). So this is a gentle reminder/request to let Liz know your plans. If you’re still uncertain, that’s fine. If you know for certain, please take a moment to click the button of your choice on the e-vite message. If you didn’t get the e-vite, please let us know and we can resend it to you. We understand that some Simply Living members are trying to arrange shared rides and that’s terrific! If you’re looking for a ride, let us know and we can try to help you make that arrangement. 

Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)

Please join us on Sunday, March 25
from 1:00pm – 5:00pm for the annual winter open farm day. A potluck at
the local Amesville Grange Hall begins at 1:00pm. Farm tours begin at
2:30 and leave in shifts from the Grange Hall to avoid parking
glitches. Children’s activities are planned. FUN FOR
THE WHOLE FAMILY!

Salad Mix – In the mix this week are 7 varieties of lettuce. 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 – All sites are receiving shiitake 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!
Spinach –There’s a whole pound of spinach this week, so go crazy! This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They also work great as a wrapper for rollups w/ rice and other veggies – just bake the rolls with a little tomato sauce. Yummy!
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.
Green Onions – Our first time to include green onions (scallions to some.) These were planted many weeks ago, and have just recently ‘sized up ‘ for us to include with your share. They are a true harbinger of spring – just like crocus and daffodils.

BREATHING SPACE YOGA NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN – 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3pm-7pm
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!

7. Flatten each filled dough with your palm, and pan fry on a skillet at medium heat until golden brown on each side.

Green Onion Dip

salt
Directions:
1. Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
2. Meanwhile, whisk vinegar, honey, ginger, and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

5. Add salt and pepper and serve.

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