Look for more changes as the new season begins to unfold. You’ll be the first to hear about it! Do you order the bread share? Miranda will be sending you folks with those bread shares a brief survey with specific questions. Please take a moment to respond, as you answers will help us shape the future. Thanks and 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)
Salad Mix – Returning this week with the beginnings of the fall season blend. This is not just lettuce mix, but this week also contains baby beet greens .
Mushrooms – Shiitakes this week in just the right amount for an omelet.
Sunflower Microgreens – Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy.
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.
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.
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.
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, stir-fry, sauté, roasted.
Garlic – A head of garlic this week from another of our organic grower friends. We are very pleased to be able to offer these to you.
Lemongrass – This tropical plant functions as a source for the most delicious lemon tea, and the lower stem part of the plant is used in Thai recipes. We hope to have a large enough supply for the stem next year.
The fruit share includes Gala Apples, Encore Peaches (a late season peach), and Bartlett Pears. Cherry Orchards is preparing for the fall harvest of apples that will start in earnest next week.
The bread from The Village Bakery and Café is French Galette.
The cheese share is Chase Cheddar, a raw goat’s milk cheese. Aged for four months, this cheese doesn’t contain annatto to color the cheese orange; Integration Acres prefers its natural state.
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!
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
Lemongrass Tea
This week we have sent you several fronds of lemongrass. (For those who attended Open Farm Day, this is what we used to make that delicious tea.) You can either chop it finely as you would find other loose teas, or just cut a 3-5” piece for each cup. Boil some water, remove from burner and steep the lemongrass piece for 10-15 minutes. If you want it cold, just add some ice cold water to fill the glass.
Apple Cheddar Biscuits (for our Combo members)
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to blend. Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse. Stir in the cheddar and dried apples and toss briefly to combine. Pour in the milk and stir gently with a fork until a sticky dough has formed.
Turn the mixture out onto a well floured work surface. Briefly knead dough, being careful not to overwork it. Roll the dough out in a slab about ¾-inch thick. Use a 3-inch round biscuit cutter to cut out rounds of the dough and place on the prepared baking sheet. Re-roll any dough scraps and cut additional rounds until the dough has been used up. Brush the tops of the dough rounds lightly with the melted butter.
Bake for about 16-18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through. Transfer to a wire rack and let cool slightly before serving. Serve warm with sliced apples and cheddar, if desired.
Roasted Lemongrass Chicken (with Sweet Lime Sauce)
from: http://thaifood.about.com
Roast chicken with a Thai twist! Lemongrass chicken is a famous dish throughout much of Southeast-Asia. Imbued with the flavors of both lemon and lime, you’ll find this roasted chicken delicious as is, or serve it together with sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!
Ingredients:
optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem)
lime wedges a handful fresh coriander as garnish
Sauce ingredients: (enough for ½ chicken; double for whole)
3. Cover and roast the chicken slowly at 325o for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken. Check the pan every hour to make sure there is enough moisture in the bottom and baste with sauce is needed. Put back in the oven.
4. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
5. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
6. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
7. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce over top, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine rice, or potatoes if you prefer, and enjoy!
Rice with Lemongrass and Green Onion
Directions:
Heat 1½ tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion, and turmeric and sauté 5 minutes. Mix in rice. Add water, lemon-grass and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.
Heat remaining ½ tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.
Eggplant and Bell Pepper Kugel
from: http://www.myrecipes.com
Kugel is traditionally a baked pudding that’s made with potato or noodles. This version uses matzo meal and eggplant for a more savory flavor and a heartier texture.
Ingredients:
Directions: Preheat the oven to 450 degrees. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450 for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl.
Heat the oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11×17” baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450 for 35 minutes or until pudding is thoroughly heated and golden brown.
Chicken Ratatouille with Penne
Directions:
Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.
Add the remaining 1 teaspoon oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring, until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.
Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked pasta, basil, and cheese. Yields 6 – 1 ½ cup per serving.
Article source: http://greenedgegardens.blogspot.com/2012/09/week-11-newsletter-summer-2012.html
