We have ordered another shipment of
bags for packing the shares. Not enough are returned each week. We use
these bags because our members in the past have complained about the
environmental impact of using paper bags. And frankly, we agree with
the sentiment. But it only works when you, our members, return the bags
to your host site each time you pick up a share. Bring a bag from home
to transfer into if you are having trouble returning ours. Have a
great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia,
Chris, Natalie, Glenn, Mark, and Emily)
The cheese from Integration Acres is fresh chevre rolled in salt and a dried blend of Herbes de Provence (rosemary, thyme, savory, fennel seeds, basil, lavender and marjoram). This flavorful cheese is wonderful in any salad, or simply spread on baguette slices. Wrap some potatoes in foil, roast them on the grill or a campfire, and use the chevre as an alternative to butter or sour cream!
Tie basil leaves into bunches by the stem, using twine or string. Hang the bunches upside down in a warm, well-ventilated area, leaving space between each bunch to ensure air circulation. Bunches of basil should dry in five to ten days. Hanging basil upside down helps the essential oils collect in the leaves. Do not hang basil in direct sunlight, because ultraviolet rays will discolor and damage the leaves, or above the stove, where it may absorb grease or odors.
You can also dry basil on trays by spreading the leaves thinly on a clean, shallow-rimmed tray. Cover the tray with cheesecloth and leave it in a warm, dry, well-ventilated location. Turn or stir the leaves every few days. They should dry in approximately seven days. Do not place the tray in direct sunlight. Do not put too many leaves on each tray; the basil leaves require good air circulation to dry.
Store dried basil in an airtight jar in a cool, dry place, such as a pantry. Make sure basil leaves have dried completely before storing or the herb may grow mold. Dried basil is crisp to the touch and crumbles easily. For maximum flavor, use dried basil within a year. Basil, which contains vitamin E, folate and anti-oxidants, makes a delicious addition to spaghetti sauce, pesto and many other dishes.
Sorry for this repetition, but everyone should have this info. The good thing is that this technique works for other herbs besides basil.
~from simplyrecipes.com
Ingredients:
Directions: 1) Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also, cut out and discard the stem area. Using paste or plum tomatoes means less juice and seeds. 2) Make sure there is a top rack in place in your oven. Turn on the oven to 450oF to preheat. 3) While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4) Slice the baguette on a diagonal into ½” thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450oF, place the tray of bread slices in the oven on the top tack. Toast for 5-6 minutes, until the bread begins to turn golden brown. Alternatively, the more traditional method of making bruschetta is to toast the bread without coating it first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle ½ tsp. of olive oil on each slice. 5) Align the bread on a serving platter, olive oil side up. Place the tomato topping in a bowl with a spoon for people to serve themselves or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
MINTED EGGPLANT
2 tbsp finely chopped fresh flat-leaf parsley
Directions: Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in streamer basket and sprinkle with ½ teaspoon salt, then steam, covered, until tender, 15-20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining ¼ teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several time, 2 hours. Sprinkle with mint and parsley just before serving.
CUCUMBER SANDWICHES
~from: myrecipes.com
Directions: Process cream cheese and mayonnaise in a food processor until smooth, stopping once to scrape down sides. Combine cream cheese mixture, cucumber, garlic salt, and dill. Spread cucumber evenly onto white bread slices, and top with wheat bread. Cut crusts from bread, discard crusts, and cut sandwiches into quarters. Store in an airtight container for up to 1 hour before serving.
Article source: http://greenedgegardens.blogspot.com/2012/07/week-6-newsletter-summer-2012.html
