This week Squirrel is going nuts over Great Lakes Growers herbs, spinach, and lettuce, and Edinboro Market merchandise!
Pick up a sticker, magnet, and/or t-shirt to help support our mission. 🙂
Food for Thought: It’s never too early (or late) to experiment with sprouted produce!
It’s about that time: you may have noticed your garlic or onions shooting a tender little green out of their top. The good news is that they aren’t bad or unsafe to eat! Something in their environment, perhaps too much moisture or the lengthening daylight, has prompted them to break their winter dormancy and start to grow. These new shoots (and the cloves they are growing from) are edible, just be aware that they may be slightly more bitter than regular garlic. So next time you see sprouts, stick your garlic in a shallow dish of water root-side down on a sunny windowsill and enjoy fresh, green garlic all week long.
With the Spring Equinox only a month away, this is also a great opportunity to think about which of your kitchen scraps might be ideal for regrowing. From garlic to potatoes to ginger roots, it’s fun to see if your green thumb can keep them going until it’s time to plant them in the garden! Worst case scenario? They end up in the compost pile, right?
Community Corner: Cheeseburger Soup, brought to you by a reader like you!
We are expanding our Recipe Corner as a place where all of you can share your meal inspo with others. We would love to hear how you get creative with your local ingredients! Whether it’s a breakfast casserole or a pasta dinner, or a tasty way to prepare eggplant, if you have a delicious recipe to share, we’re all ears! Send your recipe to firstname.lastname@example.org with “Recipe” in the Subject line. You may just see your recipe appear in a future newsletter!