Week 20 Newsletter, Winter 2013

ATHENS HILLS CSA

Today is the last delivery of your Winter 2013 share of fresh, organic vegetables. We want to take this opportunity to once again thank you for your support and for the kind words about the farm and its products. We have enjoyed this past season and look forward to the beginning of the summer 2013 season, which starts June 12. We hope you will choose to join us for that as well, but if not, then we will see you next winter. 

Monday, the concrete truck was once again at the farm for the 3rd of 4 pours of the concrete forms for our extension of the raised bed area. In all, we will be doubling the size of the current space. This expansion will make possible more crops that are especially tricky to weed. We’ve been waiting to enlarge this area for about 2 years and are happy to be able to complete this goal at last. 

Even though, we are saying good-bye to our winter members, the crew is even busier now that the huge packing days are over. They continue to plant more rounds of salad mix, basil, and a new crop for this year -ginger. Each harvest day, more beds in the greenhouses are cleared making way for the bed preparation that occurs between the winter plantings and the heirloom tomatoes. With the new information from this year’s soil tests, we will be treating each house slightly differently in the hope of making them all fairly uniform. This task is tricky since the test results largely reflect the age of the house, not so much what was planted in the house. 

Our diversion ditch project awaits some dry weather. Just yesterday, the recently installed drain tile that catches the run-off of the hillside was delivering 5 gallons/minute. Fortunately, this run-off went to the creek, and not into the field that we are hoping to cultivate and plant in the near future (like late this week or early next). Among other crops, this field is the new home of the potatoes. We will then install the deer fencing – a 7 foot, 10-wire concoction with electricity in alternated strands. It’s not very attractive, but thankfully, it’s effective. Have a great week and an even greater summer!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Matt, Theo, Matt, and PJ)

 THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 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 receive 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 –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.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
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.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather.
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.

THE COMBO CORNER

The apple share is finished for this winter season.
The bread from The Village Bakery and Café is a French Galette.
The cheese from Integration Acres is their Raw Milk Goat Gouda.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!

Please bring your own bag today so you can transfer your veggies and leave the CSA bag at the host site for pickup next week. Thanks so much for a great season, but WE DO NEED OUR BAG S RETURNED! Thanks for your efforts.

RECIPES

SPINACH PESTO 
from: food.com

Ingredients:
2 cups spinach 
½ lemon, juice and zest 
1 – 2 cloves garlic, (pressed) 
1/3 cup olive oil 
1 oz. grated Parmesan 
¼ cup sun-dried tomato (opt. add as much as you like) 
½ tsp. sea salt 
½ tsp. black pepper 
1 lb pasta

Directions:
1. In a food processor put in the spinach, lemon zest, lemon juice, garlic, olive oil, salt, pepper and cheese (also sun-dried tomatoes, if using) Process until the spinach is small and everything is well combined. 
2. Meanwhile boil pasta until Al Dente. Pour pesto mixture into large pasta bowl and toss in hot pasta to coat and 1 or 2 tbls of pasta water if needed. 
3. Serve immediately with chicken or as a main dish. Enjoy! Reviews of this recipe raved about it; of course, they made small personal preference changes; and one person didn’t use pasta, but spread it on toasted French bread.

SAUTEED SWISS CHARD & SPINACH 
from: wordpress.theinadvertentgardener.com
 
Ingredients:
2 Tbl. extra virgin olive oil 
3-4 garlic cloves, chopped 
1 bunch Swiss chard 
1 bag spinach leaves 
salt and pepper to taste
 
Directions:
1.) Wash and dry the chard, then remove the stems from the leaves in any method you deem appropriate. Chop the stems into ½” lengths and set them aside. 
2.) Roll the leaves together into a big log, making a chiffonade, and slice thin strips by cutting perpendicular to the log. 
3.) Heat the olive oil over medium-high heat in a large sauté pan, and when it is hot, add the garlic and the chard stems. Sauté, stirring often, until the garlic just starts to brown and the stems are softening up. 
4.) Add the sliced chard leaves and the spinach a few handfuls at a time, stirring the mixture it is cooked down enough to make room for the next handfuls. Once all the chard and spinach is in the pan, put a lid on it and wait for about a minute or two. 
5.) Remove the lid, stir, add salt and pepper to taste and serve immediately.

Spinach and Red Chard Quiche (an eggless quiche made with tofu)
from: allrecipes.com 

Ingredients:
1 9” unbaked pie crust 
½ lb. spinach, rinsed and chopped 
½ lb. red (any color) chard, rinsed & chopped 
1 tbls. vegetable oil 
1 onion, diced 
3 cloves garlic, minced 
 ¼ tsp curry powder 
1 tsp dried parsley 
 ½ tsp salt 
½ tsp ground black pepper 
8 small oyster mushrooms, chopped 
2 tsp. capers 
1 (12 oz.) pkg, firm tofu, cubed 
¼ cup milk 
¼ tsp. ground nutmeg 
1 pinch ground cinnamon 
1 pinch ground cardamom 
½ cup grated Parmesan cheese 
½ cup shredded Cheddar cheese

Directions:
1. Preheat the oven to 350o F. 
2. Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1” of boiling water, and cover. Lightly cook, about 5 minutes. 
3. Heat oil in a large skillet over medium heat and sauté onions and garlic. When onions become transparent, add spinach and chard. Stir in curry powder, parsley, salt and pepper. Sauté until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat. 
4. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust. 
5. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned. 

Swiss Chard Cakes with Basil-Spinach Sauce
from: www.marcussamuelson.com

Ingredients:
2 cups basil leaves, packed 
1 cup spinach leaves 
½ cup Greek Yogurt 
3 tbls. extra-virgin olive oil, divided 
1 garlic clove, crushed 
½ tsp Dijon mustard 
 ½ tsp freshly ground pepper 
1 ¼ ll. Swiss chard, cut into ½” strips 
1/3 cup slivered almonds, toasted 
4 oz. grated Cheddar cheese 
1 egg 
½ cup + 2 tbls breadcrumbs 
1 tsp cayenne pepper 
Olive oil or grape seed oil, for frying

Directions:
1.) Place the basil leaves, spinach, yogurt, 2 tbls of the olive oil, 1 tsp of the salt, garlic, mustard and ¼ tsp of ground pepper in a blender. Blend until fully incorporated and bright green. Taste and add salt, if desired. Refrigerate until needed. 
2.) Bring a large pot of water to a boil. Add the chard and simmer for 4 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop the leaves and stalks again and squeeze out any remaining water. Place the chard in a large bowl. 
3.) Add the almonds, cheese, egg, breadcrumbs, cayenne, and the remaining salt and pepper to the chard. Combine with your hands or a spatula until well incorporated. Form the mixture into 8 patties, which should measure about 3” wide and 1” thick.
4.) Pour enough frying oil into a large skillet to come ¼“up the sides. Fry the patties for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.

Kale and Spinach Bake 
From Weight Watchers Down to Earth Vegetarian Cookbook – Yields: 6 servings
 
Ingredients:
2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
About 1 lb. chopped fresh kale
About 1 lb. chopped fresh spinach
¾ c. plain low-fat or fat-free yogurt
¼ c. grated Parmesan cheese
2-1/2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 large eggs
1 large egg white
1-1/2 tablespoons grated Parmesan cheese

Directions:
Heat oil in a Dutch oven over medium heat. Add onion & garlic; sauté for 3 mins. Add kale & spinach, stirring well. Reduce heat to medium-low; cover & cook 20 mins. or until greens are wilted, stirring occasionally. Remove from heat & spoon into a 2-qt. baking dish coated with olive oil or cooking spray. Set aside. Preheat oven to 350 degrees. Place yogurt and next 8 ingredients in a food processor or blender; process until smooth. Pour yogurt mixture over greens, stirring gently. Sprinkle with 1 ½ tbls Parmesan cheese. Bake, uncovered, at 350 degrees for 40 minutes.

Week 19 Newsletter, Winter 2013

ATHENS HILLS CSA

Spring keeps teasing us with these warm days, but very cool nights. In fact, we’ve had frost here at the farm twice this last week – one a hard frost. We’re glad we spent the two hours it took to cover the newly planted rows in the fields. All in all, though, we’re very fortunate to not have had the snow, or the flooding that is delaying the planting in other parts of the Midwest. 

If you are a half-share member and you are picking up today, then we bid you a grateful ‘thanks for your support’, as today is you last share for the Winter 2013 season. We are happy to have had you with us for this past cycle of tasty, winter veggies. We hope you will join us again for summer or for next winter. 

The tractor was in the field again today, further prepping the new beds for the asparagus and rhubarb that waits in the walk-in cooler. Finding the days when we have the time to plant (amid the harvesting and packing) at the same time that the soil is dry enough to be worked has been a little challenging. There are also all of the potatoes, and our new experiment – ginger, that still have to go in the ground. 

The broccoli and chard seedlings are ready to be transplanted. The eggplant is ready to be ‘shifted up’ into larger pots, growing and waiting until it’s warm enough to go outside. We are continuing to direct seed dill and cilantro, carrots, and beets. The greenhouses are slowing emptying, row by row, as we harvest the last of the winter greens and begin to turn that soil for summer heirloom tomatoes. 

On Monday, the concrete truck was here again for the second pour of the forms for new lintels. We were able to cut about a half hour from our previous time. We have 2 more rounds to go. By the time we have enough, we’ll be really fast! And we’ll have 4 more raised beds for growing. We are very excited about that! Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, and PJ, Laurel, and Morgan)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this season are 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 receive shiitake and some will receive our oyster mushrooms.
Sunflower 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.
Swiss Chard –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.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
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.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather. 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.

THE COMBO CORNER

The apple share is finished for this winter season.
The bread from The Village Bakery and Café is Starline Sorghum Oat - delicately sweet bread made with Starline Organics sorghum and oats.
The cheese from Integration Acres is Griffin's Dream, a pasteurized goat's milk cheese with a bloomy rind. This is a French-style chevre that is aged for 1- 6 weeks. Griffin's Dream is named for their son, who has loved flavorful aged cheeses since he was a toddler.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!

Our returnable bags are once again in short supply. Please return them this week. If this is your final delivery, please bring your own bag and transfer the veggies! We'd like for all the final bags to be left at the sites, so we can wash them and get them all ready for next season.

 RECIPES

Kale Pesto
from shockinglydelicious.com

Ingredients: 
1 bunch kale washed w/ ribs removed 
2 cloves raw garlic 
½ cup grated Parmesan cheese 
¼ cup extra virgin olive oil 
2 Tbl. lemon juice 
pinch of Kosher salt 
black pepper, a few grinds

Directions: 
Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds. Scrape into a lidded container and store in the refrigerator until use.

Deb’s Kale Salad with Apple, Cranberries, and Pecans 
from cookieandkate.com

Ingredients: 
½ cup pecans 
8 oz kale (any kind) 
4-5 medium radishes 
½ cup dried cranberries (or cherries) 
1 medium Granny Smith apple 
2 oz. soft goat cheese, chilled

Dressing: 
3 Tbl olive oil 
1½ Tbl apple cider vinegar (or white wine vinegar) 
1 Tbl smooth Dijon mustard 
1½ tsp honey 
Sea salt and freshly ground pepper, to taste

Instructions: 
Preheat the oven to 350o and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 15-20 mins, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. Pull the kale leaves off from the tough stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. Thinly slice the radishes ( easy to do if you first chop off the root so you can place the base of the radish flat against your cutting board.) Add them to the bowl. Coarsely chop the pecans and cranberries (cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10-20 minutes beforehand. (This was adapted from The Smitten Kitchen.)

Kale Salad With Quinoa, Tangerines and Roasted Almonds
from: glutenfreegoddess.com

Ingredients: 
2 cups cooked quinoa 
Extra virgin olive oil, as needed 
1 bunch kale, washed and patted dry 
sea salt, to taste 
2 fresh tangerines 
1 Tbl. gluten-free low sodium tamari
2 Tbl. raw, organic agave or brown rice syrup, to taste (honey would probably work, also)
1 tsp. grated fresh ginger 
1 garlic clove, minced 
fresh cracked pepper 
¼ cup roasted almonds

Directions:
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten. Wash the kale and remove the center rib, slice into ribbons, massage with olive oil and sea salt to taste. Peel the tangerines and separate the wedges. Save half a tangerine for the juice. In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute. Add the kale and toss. Add the remaining tangerine wedges. Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to. Just before serving, add the roasted almonds and toss gently. Serve immediately at room temperature. (may be chilled ahead of time; add almonds right before serving to keep them crisp.)

Ed.’s note: I found many kale salad recipes in my search for ideas to share. There are other combinations for kale salad like: pine nuts, currants, and Parmesan; strawberry, almond, and avocado with lemon poppy seed dressing; and garbanzo beans and peppers with lemon turmeric dressing, just to name a few.
Spinach and Mushroom Lasagna
from: chefinyou.com
 
Ingredients:
Béchamel (White) Sauce 
2 tbl. butter 
½ cup finely chopped onion 
½ tbl. garlic paste (minded garlic) 
2 tbl. all-purpose flour 
1¾ cup milk 
¼ tsp nutmeg 
¼ salt 
1 bay leaf 
ground pepper to taste 
¼ cup Parmesan cheese 
For the Pasta and Layering: 
7 brown rice lasagna noodles (or regular lasagna noodles) 
5 oz whole milk ricotta, homemade or store bought 
½ cup Parmesan cheese 
4 oz fresh Mozzarella cheese, crumbled 
pinch of salt 
For the Spinach and Mushroom Stuffing: 
10 oz fresh spinach, trimmed ends 
½ tbl salt 
4 oz mushrooms, trimmed & sliced thick

Directions:
1) Blanch the spinach for about 10 seconds and plunge into cold water, let cool and squeeze out the water as much as possible. Chop coarsely and set aside. 
2) Melt 1 tbl. butter and add the mushrooms. Cook until slightly browned and set aside. 
3) In the same pan, melt 2 tbl. butter in medium heat until foaming. Add the onion and garlic paste and cook whisking it until the onions are soft. Next, add the flour and cook – keep whisking it to avoid the butter from browning and to remove the raw grainy taste from the flour. Gradually add in the milk and bring the mixture to a boil over medium-high heat. Keep whisking it. Add the bay leaf, nut-meg, salt and pepper and simmer over low heat for about 10 minutes. Whisk it on and off. When the mixture is thick and saucy, add in the Parmesan cheese and whisk until it is mixed. Remove the bay leaf. Set aside ¼ cup of the sauce. Whisk in in the spinach until well combined. 
 4) In another pan, cook the pasta according to directions. 
5) In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside. 
6) Preheat oven to 425. Grease baking dish with butter. Layer sauce that was set aside. Lay noodles, spinach mixture, Parmesan, more noodles, more spinach, mozzarella, then ricotta, mushrooms.
7) Finish by topping with the last of the noodles. Cover with the remaining spinach and mozzarella. 
8) Cover with foil (grease the underside so it won’t stick to the cheese) and bake for 10-15 minutes or until it starts bubbling. Remove the foil. Now broil the lasagna for about 5 minutes or until the cheese is browned in spots. Let it cool for about 10 minutes and then cut ii into pieces and serve. For pictures of this, visit their website at: http://chefinyou.com/2012/07/spinach-mushroom-lasagna/

Week 18 Newsletter, Winter 2013

ATHENS HILLS CSA

Another week has come and gone, and we are all one week closer to the finish of this Winter 2013 season. As we look to that end, please remember that we desperately need you to return all of the bags you have accumulated in those little hidey-holes we all have. Also, please be planning for that last week of your pickup (either 1 or 2 weeks away). Will you bring your own bag and switch your veggies or do you have another scheme? We thank you for your thinking and planning time. 

Well, it took 2 days of solid work, but all of the electric fences surrounding the fields are in good working order. Now we can be confident that the deer will not venture into newly sprouting rows of goodies. Every morning, the fence charger can show us if a large deer has tried to test the integrity of the fence. Then, before evening falls, repairs (if needed) are made so that the fence will give off a full charge that evening. (No one gets killed, but anything will think twice before trying it again!) 

Last Thursday, the farm had a visit from the Amesville Trillium Cooperative Pre-School group of 15 children, ages 3-6. Some moms and dads came too. It was amazing to see how many of these children knew exactly what kale, spinach, and carrots look like while still in the ground. Let me say also, that it was reassuring and reaffirming to see such recognition in folks so young. After some playing with the worms from the microhouse, some hand washing and snacks, a small rain shower closed the activities and we all went on with our days. 

Last Friday, the first pour of concrete into the forms for the new lintels occurred. These are for the expansion of our ‘raised bed’ area. We are still waiting for the new pieces to cure enough for the forms to be removed. There are 2 more ‘pours’ scheduled before we will have enough to build all of the planned beds – 6 in all totaling 1000 feet. This expansion and the one across the creek will give us some needed room to let a few areas rest- or ‘be fallow” for a season or two. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, Laurel, Morgan, Julia, and PJ)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 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 receive 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.
Green Onions – Our 5th time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
Swiss Chard –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.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
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.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather.

THE COMBO CORNER

The apple share is finished for this winter season.
The bread from The Village Bakery and Café is Sesame Wheat.
The cheese from Integration Acres is fresh, pasteurized chevre that has been salted and coated with Herbes de Provence (dried rosemary, thyme, savory, fennel seeds, basil, lavender & marjoram.)

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!

Our returnable bags are once again in short supply. Please return them this week. Also,for your final delivery, please bring your own bag and transfer the veggies! We'd like for all the final bags to be left at the sites, so we can wash them and get them all ready for next season.

RECIPES

Chicken Piccata with Green Onions and Mushrooms (County Style) 
from: www.southern.food.com

Ingredients: 
¼ cup milk 
1 egg 
1/3 cup all-purpose flour 
1/3 cup crushed corn flakes 
1 dash pepper 
4 boneless skinless chicken breasts 
6 tbls. butter, divided 
1 tsp minced garlic 
2 tbls. lemon juice 
1 cup green onion, sliced 
1 cup mushroom, sliced

Directions: 
Mix milk and egg in a small bowl. Combine flour, cornflakes, salt and pepper in separate bowl. Dip chicken breast in egg mixture and dredge in cornflakes mix. Sauté chicken in ¼ cup or butter until browned on both sides and cooked through. Take chicken out of pan and set aside, keeping warm. Slice green onions in 1” lengths. Slice mushrooms. Melt remainder of butter (2 tbls). Add garlic, green onions, lemon juice and mushrooms and cook for 4 minutes. Return chicken to pan and spoon sauce over warmed chicken

BROWN RICE WITH MUSHROOMS AND GREEN ONION
from: www.cookthink.com

Ingredients:
½ lb. shiitake mushrooms, stemmed & coarsely chopped 
6 green onions, thinly sliced (dark green parts separated from white and light green parts) 
1 clove garlic, minced 
2 cups broth, chicken or vegetable 
1 tbls. unsalted butter 
salt and pepper 
1 cup brown rice

Directions:
Prep the mushrooms, green onions, and garlic. Bring the broth to a gentle simmer in a small saucepan over medium heat. Heat the butter over medium-high heat in a large sauté pan. When the foam subsides, stir in the mushrooms and the white & light green part of the green onions. Season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and re-absorb most of their liquid 8-10 minutes. Stir in the rice and cook until it’s toasted, 3-5 minutes. Pour in the simmering broth. Increase the heat to high and bring the broth to a boil. Reduce the heat to low and cover. Cook until the rice is tender and absorbs all the liquid, 45-60 minutes. Stir in the dark parts of the green onions and serve.
MUSHROOM, GREEN ONION, AND GOAT CHEESE FRITTATA 
from: whatsgabycooking.com

Ingredients: 
6 eggs 
¼ cup milk 
salt and pepper 
 2 tbls. butter 
2 cups sliced mushrooms 
2 cloves garlic 
6 green onions, sliced on the bias 
4 tbls. goat cheese

Directions: 
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper and set aside. In a large 10” skillet, heat the butter over medium high heat. Sauté mushrooms, garlic and green onions for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the beaten egg mixture over the vegetables ensuring that they cover the majority of the veggies. Turn the burner to medium and let the egg set for about 4-5 minutes. Sprinkle the top with goat cheese. Once the bottom and sides of the frittata are stable, transfer the entire skillet into the oven and bake for about 6-8 minutes. Remove from the oven when the egg is fully cooked and serve immediately.

GREEN ONION SALAD DRESSING
from: www.urbanorganicgardener.com 

Ingredients:
2-3 whole green onions 
¼ cup olive oil 
2-3 Tbsp. apple cider vinegar 
1 Tbsp. raw honey (other will work) 
dash of salt

Directions:
Place all ingredients in blender or food processor Blend until smooth and creamy Adjust the ingredients to your taste.
This blog had several comments about adding sour cream or yogurt to make the dressing creamy; that sounds pretty good, too!

CHINESE-STYLE SPINACH & MUSHROOM SOUP
from: www.epicurious.com but originally in Bon Appétit October 1997

Ingredients:
2 cans vegetable broth - 14.5 oz. 
1½ cup water 
2 tbls soy sauce 
2 tbls rice vinegar or cider vinegar 
1 tbls oriental sesame oil 
1 tbls minced garlic 
1 tbls minced fresh peeled ginger 
2 cups thinly sliced mushrooms (about 5 oz) 
½ lb. firm tofu, cut in ½” pieces 
5-8 oz of spinach leaves 
3 green onions, chopped

Directions:
Combine the first 7 ingredients in large sauce pan. Bring to a boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach, and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
ASPARAGUS AND RADISH SALAD 
from: www.eatingwell.com

Ingredients:
1 bunch asparagus, trimmed 
2 tbls white vinegar 
1 tbl soy sauce 
2 tsp canola oil 
1 tsp toasted sesame oil 
½ tsp grated fresh ginger 
2-3 dashes Asian red chili sauce (Optional) 
1 bunch radishes trimmed and cut into wedges 
2 tbls finely chopped green onion

Directions:
Fill a medium bowl with ice water and place by the stove. Bring 1” of water to a boil in a large saucepan fitted with a steamer basket.
Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Combine vinegar, soy sauce, canola oil, sesame oil, ginger, and chili sauce (if using) in a large bowl. Add the asparagus, radishes, and scallion (green onion); toss to combine. Serve warm or room temperatures.

Week 17 Newsletter, Winter 2013

ATHENS HILLS CSA

Fresh, cool evening breezes smelling of newly turned soil, the air filled with the raucous sounds of peepers - overnight, swollen buds have burst open with new green leaves or delicately scented flowers. Despite the date of the spring equinox, only this week does it feel, sound, and smell like spring. It’s been a long time coming this year. 

Around the farm, the crew maintains the hustle/bustle momentum of projects begun and completed. It’s a satisfying change from the tedium of winter’s monotonous chores. Fresh loads of manure are delivered from neighboring farms; more sets, and more seeds arrive weekly. The sweet potatoes that will become the planted ‘slips’ for this season are scheduled for planting this week. The crew will be direct seeding the dill and cilantro. Tomato and pepper starts are also on this list. The plan is to get as much planted as possible before the rains on Thursday. And to that end some days off will be postponed. 

We are continuing to weed the beds and footpaths in the greenhouses. Eliminating these plant pests now is important. We surely do not want to let the plants mature and ‘go to seed’. Having made that mistake once was enough. Some weed seed can lie dormant for years – best not to let the seed develop in the first place. We are still waiting for the rhubarb crowns to arrive. They were delayed last week’s due to the burst of arctic temperatures. 

The forms for the new concrete lintels that will build the next four raised beds are finished. These forms are designed to be taken apart and put together several times. After we rub soap on their insides (so the concrete won’t stick), the cement truck will come on Friday for the pour. Some plants benefit greatly from the looser soil of the raised beds. Delicate weeding (such as around dill, cilantro, parsley, and salad mix) is so much easier and causes little disturbance to the roots in those beds. This saves time and that saves money. 

Spirits are high this week with the bombardment of the sunlight and vitamin D. Kip and PJ are training for the Athens Marathon next Sunday (he’s actually running the half-) in his spare time…. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, PJ, Laurel and Morgan)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this season are 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 receive 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.
Green Onions – Our 4th time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
Swiss Chard –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.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
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.

THE COMBO CORNER

The apples share from Cherry Orchard is now finished. We hope you enjoyed them. Hang on until the summer fruit share begins in July with peaches, blackberries, grapes, plums and more.
The bread from The Village Bakery and Café is Alpine Rye--a light and tender rye with a touch of extra virgin olive oil.
The cheese from Integration Acres is the Alexander tomme, a natural rind raw goat's milk cheese that has been aged for nearly 10 months. 

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!

Thanks for all of the efforts concerning the return of the bags. Let's try to return them all in the last few weeks of the season. Athens folks, you can also return them at the Athens Farmer's Market. Thanks so much for your attention to this detail!

RECIPES

Spinach, Green Onion, and Smoked Gouda Quiche
~from Cooking Light August 2010 

Ingredients: 
Crust: 
6 Tbl. butter, softened 
2 Tbl. low-fat milk 
¼ tsp. salt 
1 large egg yolk 
1 ¼ cups all-purpose flour

Filling: 
1 Tbl. extra-virgin olive oil 
½ cup thinly sliced green onions 
3 C. fresh spinach, chopped 
1 C. low-fat milk 
¾ C. (3 oz.) grated smoked Gouda 
¾ tsp. salt dash of grated nutmeg 3 large eggs

Directions: 
1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 Tbl at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4” circle on plastic wrap; cover. Chill for 1 hour. 
2. Preheat oven to 350oF. 
3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10” circle. Fit dough into a 9” pie plate. Freeze 15 minutes. Bake at 350oF for 25 minutes or until lightly browned. Cool. 
4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions, sauté 5 minutes or until tender. Add spinach, sauté 2 minutes. 
5. Combine 1 cup milk and remaining ingredients is a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350oF for 35 minutes. Cut into 10 wedges (For a firmer consistency for the filling, bake 5 minutes longer.)
Spinach Soup with Green Onions 
~from: epicurious.com
Ed.s Note: I though this seemed pretty quick and simple. Other reviews agreed, but many of those folks also added minced garlic and used some chicken broth in place of the milk. The recipe calls for frozen spinach but I’m sure fresh will only taste better.

Ingredients: 
5 Tb. butter 
1 bunch green onions, chopped 
¼ C all-purpose flour 
3½ C. whole milk 
1 pkg. frozen spinach 
Ground nutmeg 
Chopped fresh dill or mint

Preparation: 
Melt 4 Tbl. butter in heavy saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle four over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture come to a boil and thickens, about 4 minutes. Remove from heat. Melt 1 Tbl butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and re-warm over low heat. Season with nutmeg, salt, and pepper. Ladle soup into bowls. Garnish with dill or mint.

Ginger Noodles with Kale and Shiitakes
~from: love and lemons.com

Ingredients: 
2 (7oz) pkgs. shirataki noodles (or kelp, soba, etc) 
Splash of olive oil 
½ -1 C. thinly sliced shiitake mushrooms 
1 Cup thinly chopped kale (about ½ bunch) 
1-2 teaspoons minced ginger 
1 clove minced garlic 
2-3 scallions, white and green parts, chopped 
2-3 Cups low-sodium vegetable broth 
½ Cup edamame, shelled and thawed 
1-2 Tbl. soy sauce or tamari 
handful of chopped basil handful of chopped mint 
squeeze of lime juice 
drizzle of toasted sesame oil 
crushed red pepper flakes or a splash of sriracha 
sesame seed for garnish 
salmon, seared (optional)

Directions:
Prepare your noodles – if you’re using the shiratake, they don’t need to be cooked, but first, drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you’re ready to use them. In a large skillet splash a bit of olive oil. When it’s hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally until they have wilted down, 5 or so minutes. Toss in kale, ginger, garlic, and scallions. Stir fry for a few minutes until the kale starts to wilt down, but garlic is not burning. (Turn the heat down if garlic and ginger are starting to burn.)

Add broth, edamame, and noodles and simmer or a few minutes. if your veggies are soaking up all your broth, add more. Turn off heat, stir in soy sauce, basil, mint, lime juice, and red pepper flakes. Taste and adjust seasonings.

Ladle into bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.

Shrimp with Kale and Shiitakes 
~from: seriouseats.com
 
Ingredients:
1 Tbls butter 
½ onion, thinly sliced 
½ lb. shiitakes, stemmed & thinly sliced 
3 cloves garlic, chopped 
1 bunch kale, stemmed and chopped into bite-sized pieces 
¾ lb. shrimp, peeled and cleaned 
1 Tbl. soy sauce 
¼ C. dry white wine 
1/8 C. heavy cream (optional)

Directions:
1. Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.
2. Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Then add the shrimp and cook, stirring occasionally, until not quite opaque, about 3 minutes.
3. Add the soy sauce, wine, and cream (if using), and cook until sauce has thickened slightly, 203 minutes. Serve immediately

Week 16 Newsletter, Winter 2013

 ATHENS HILLS CSA

The bulldozer/backhoe arrived at 7:30 yesterday morning to begin the diversion ditch and drainage project for the field across the creek. If this current dry weather can continue for some days yet, this project will be well underway. This beginning of the work means that Kip can soon drive the fence posts that will hold the wires for the electric fence that will keep the deer from decimating those crops. There is such satisfaction from creating a several-year plan and then seeing it come together in its final glory! 

Our second and third interns arrived Monday afternoon. Josh comes from Columbus and was recently involved with the Master Gardener program in Circleville. Matt joins us as an intern this week, but has been volunteering this winter one day a week. He also has a bread-baking business and sells his wares at several area markets. The last intern will arrive when classes are over – in a month or so. 

Our first S.A.R.E. (Sustainable Agriculture Research and Education) workshop is this Thursday. Dan, Kip, Miranda, and Becky will be involved in this presentation to agricultural professionals about the season creation and extension opportunities with unheated greenhouse growing in the winter. This is just the first of 8 that are planned for this and next year. Preparing for these presentations has allowed us to refine many of our practices. 

The crew is spending some time transplanting broccoli this week. They are planting flats of basil and more perennial herbs. The fields are being prepped for direct seeding more beets, carrots, peas, and salad mix. As the winter greens begin to bolt in the houses from the spring heat, those beds will be cleared in preparation for the heirloom, slicer, and cherry tomatoes. Already the current crops are showing the benefits from the many more days of sun. We’re still waiting for the first tips of asparagus to start showing. This time last year it was mostly finished. 

Thanks to all of you who have replied to Miranda about joining for this summer. It’s good to know how many member we have returning. And - if you haven’t yet, please take a minute and answer our customer survey. Thanks for that also. 

Have a great week! 
From all of us at Green Edge, 
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, PJ, Josh, Alicia, Matt, Morgan and Laurel)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this season are 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. We have been able to give all the sites
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.
Green Onions – Our 3rd time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
Swiss Chard –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.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
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. 

THE COMBO CORNER

The apples from Cherry Orchards are Fuji. These apples are spicy and crisp. This is the last apple share of this Winter 2013 season.
The bread from The Village Bakery and Café is Italian Wheat made with organic olive oil.
The cheese from Integration Acres is Caprino Romano, a raw goat's milk cheese that's been aged for over eight months. 
 

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!

Thanks for all of the efforts concerning the return of the bags. We’re in good shape this week.

RECIPES

Spinach Lentil Soup 
from: www.allrecipes.com

Ingredients:
1/3 cup uncooked white rice 
2/3 cup water 
1 teaspoon vegetable oil 
4 ounces turkey kielbasa, chopped 
1 onion, minced 
1 carrot, chopped 
½ teaspoon crushed red pepper flakes 
6 cups water 
2 cups reduced sodium chicken broth 
1 cup dry lentils 
1 bag fresh spinach, torn

Directions:
1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. 
 2. Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes. 
3. Stir the cooked rice and spinach into the soup and continue cooking 5 minutes before serving.

While looking for recipes with spinach and carrot combinations, I came across this short video for Spinach and Carrot Pulay from the website ShowMeTheCurry.com..Using a microwave, here’s a curry rice dish in about 20 minutes. Hope it’s helpful: Spinach and Carrots Pulav

Oven Roasted Carrots & Kale
from: gourmandeinthekitchen.com

Ingredients:
½ lb. carrots, sliced lengthwise, then sliced on the diagonal 
5 oz. kale, thick stems removed 
1 tablespoon olive oil 
½ yellow or white onion 
4 cloves, garlic, crushed or minced 
salt to taste

Directions:
1. Preheat oven to 400 degrees F. 
2. Chop kale finely by running through in one direction, then turning and slicing through perpendicularly. Chop the onion. 
3. Combine kale, carrots, onion, garlic and olive oil in a large bowl and use your hands to mix it will. Make sure all the kale gets massaged with oil.
4. Spread in a 13x9 baking dish and cook 20-25 minutes, stirring once halfway through. (The carrots should be tender and the kale wilted. Sprinkle lightly with salt and enjoy. 
Parmesan to add? Enjoy!

Kale, Cabbage, & Carrot Chopped Salad with Maple Sesame Vinaigrette
A variation on a traditional chopped salad, this sliced version features a chiffonade of kale, cabbage and carrots tossed in an Asian inspired maple-sesame vinaigrette.

For the Dressing: 1 Tablespoon olive oil 1 Tablespoon sesame oil 2 Tablespoons apple cider vinegar (or un sweetened rice wine vinegar if not grain free) 1 Tablespoon maple syrup (prefer grade B) 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy-free alter- native) 1 clove of garlic, finely minced
For the Salad: 1 small bunch lacinato kale (also known as Tuscan kale – other kinds are okay) 1 small head (or half of a larger head) of Napa cabbage, shredded 1 baby bok choy, thinly sliced 4 carrots, shaved into long strips with a peeler 2 Tablespoons hemp seeds (or toasted sesame seeds) Freshly ground pepper to taste.
Make the Dressing: In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
Make the Salad: Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips. 
1. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds). 
2. Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate. 
3. Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

Stir-fried Kale with Slivered Carrots
from: sparkpeople.com, reprinted with permission from the American Institute for Cancer Research

Ingredients:
¾ lb. fresh kale 
 Boiling Water 
2 tsp. canola oil 
2 carrots, peeled and cut julienne 
1-2 cloves garlic, minced 
1 tsp ground coriander 
Salt and freshly ground black pepper 
Pinch of cayenne pepper, if desired.

Directions:
1. Rinse kale and remove stems, including large stem running through center of each leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all kale is cut.
2. Add kale to pot of boiling water and boil uncovered 10 minutes, Drain, and set aside.
3. In large skillet, heat oil over medium heat. Add carrots and sauté 2 minutes. Add garlic and sauté 1 more minute. Add coriander, salt and pepper, and cayenne (if using). Cook 15 seconds. Add kale and cook 1-2 minutes.
 
Makes 4 ½ cup servings.
(I’ve never boiled kale, preferring it more raw, but the reviews after this recipe raved about the flavor. Many of these folks had never tried kale before, so that may explain some mysteries.)

Kale, Carrot, and Avocado Salad – a variation of ‘Massaged Kale’
from: www.whole foods.com 


Ingredients:1 bunch kale, stemmed & finely chopped 
2 cups grated carrots 
½ avocado, peeled and pitted 
¼ cup thinly sliced red onion 
2 Tbsp. lemon or lime juice 
2 Tbsp. sesame seeds, toasted 
½ tsp reduced-sodium soy sauce

Directions:
Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before to allow kale to soften.

Week 15 Newsletter, Winter 2013

ATHENS HILLS CSA

At the market meeting last week, I was reminded that last March 20, it was 87 degrees F. We had already opened the sides of the greenhouses by this point in the season. What a change this spring has been! 

Several items need to be shared with folks this week. First is the live link to this season’s survey. This Winter 2013 season, we have changes to some of the questions to help us better understand our CSA members. Please take a moment to answer. Many of the changes made in the past seasons are a direct result of the responses given to prior surveys. Here it is: 
http://www.websurveymaster.com/s/Athens_Hills_CSA_Winter_2013_Survey 
Thanks so much! 

The second reminder concerns those who receive apples. The apple share is 16 weeks, not 20, so the last apple share for full share fruit folks is April 3rd. For half-share fruit folks, either this week or next week is the last apple delivery. If you have a question, please send it to Miranda. 

The last concern is the return of the bags that we use to send the weekly shares. We understand that sometimes people forget, but please try to gather any spare bags you have lying around and get them back to your pickup site.  Our concern is that the ‘bags returned’ rate exceeds the ‘bags needed’ rate, so we can keep sending your veggies out in cloth bags. We try to wash any dirty or smelly bags when you return them, but only if we have enough spares to do that. At the beginning of each season, we make certain that there plenty of bags per share. Thanks for doing your best to remember. 

The sun has been a welcome friend in the last week. The crew is direct seeding dill, cilantro, beets, and carrots. They are also starting flats of basil, parsley, summer squashes, and cucumbers. (Oh, yum!) Summer harvest can’t be too far off now! Weeding the greenhouses continues, and with these warmer temperatures, the cleanup of edges, corners and rows in those same greenhouses is making ‘neat and tidy’ the watch words. Our new diversion ditches are marked out, but now the wait for dry soil begins. More seeds and sets for the coming summer keep arriving, and we are planting them as fast as we can. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, Matt and PJ)

THIS WEEK’S VEGGIES

Salad Mix – There are 7 varieties of lettuce, mizuna, and pe-tsai in the winter salad mix. 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. We grow more shiitake mushrooms than oyster, so generally only one or two sites receive oyster mushrooms each week. You will receive oyster mushrooms twice, maybe three times over the course of the season.
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,more delicate and does not store as long as the sunflower. Like the mushrooms, the micromix is only sent to one or two sites each week, so you won't receive it as frequently as the sunflower.
Swiss Chard –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.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. A complete amino acid score of this food is 92 – that’s with 100 being a complete protein. Seems impressive. Saw a recent t-shirt that said, “Kale keeps me alive!”
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.
Green Onions – Our 2nd time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
 

THE COMBO CORNER

The apples from Cherry Orchard are Fuji. These apples are spicy and crisp. On the hill of Cherry Orchards, they are becoming impatient for spring to come.
The bread from The Village Bakery and Café is Honey Oat Wheat.
The cheese from Integration Acres is their Smokey Goat, a pasteurized chevre (soft goat cheese) that is rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!

RECIPES

Here’s a salad dressing recipe you might like:
Thai Peanut Salad Dressing
from: www.ourbestbites.com 


Ingredients:
½ C peanut butter
1 lime, juiced and zested
2 ½ t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
½ C roughly chopped cilantro (stems and all)
½ C vegetable oil
¼ t kosher salt*
2-3 t sriracha chili sauce
2-4 T water*

Directions:
Place everything in a blender and mix until smooth. Makes about 2 cups.
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely
Simple Crustless Spinach and Mushroom Quiche 
from allreceipes.com

Ingredients:
2 Tbl. butter 
2 cups sliced mushrooms 
2 cups reduced-fat sour cream 
4 eggs 
 ½ cup grated Parmesan cheese 
 ¼ cup all-purpose flour 
1 Tbl. heavy whipping cream 
1 tsp onion powder 
¼ tsp garlic powder 
¼ tsp salt 
6 drops hot pepper sauce or more 
1 CSA share spinach, chopped 
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F. Grease a 10” pie dish. Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender. (5 mins). Drain excess fluid; set mushrooms aside. Place sour cream, eggs, Parmesan cheese, flour, cream, onion and garlic powders, salt, and hot pepper sauce in a blender; blend until smooth. Pour egg mixture into a large bowl. Stir in mushrooms, spinach, and cheddar cheese. Pour into the prepared pie dish. Bake in preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 mins.

MUSHROOM SPINACH STRATA 
from www.recipe.com

Ingredients: 
½ Cup + 3 Tbl. butter, divided 
12 slices white bread, crusts removed 
½ lb fresh mushrooms, sliced 
2 Cups yellow onions, thinly sliced 
1 pkg, spinach, washed and chopped 
Salt and freshly ground pepper 
¾-1 pound cheddar cheese, grated 
5 eggs, beaten 
2½ Cups milk 
1 Tbl. Dijon mustard 
1 tsp nutmeg

Directions: 
1. Soften 3 tablespoons butter, spread on bread, set aside. 2. Melt ½ cup butter over medium heat in a large skillet. Sauté mushrooms, onions, and spinach 5–8 minutes or until tender. Remove from skillet, season with salt and pepper, set aside. 3. In a greased 9x13” baking dish, layer ½ of the bread, then ½ of the mush- room mixture, then ½ of the cheese. Repeat layers in the same order. 4. Mix eggs, milk, mustard, nutmeg, 1 tsp salt, and 1/8 tsp pepper. Pour over layers. Cover, refrigerate overnight. 5. Preheat the oven to 350 degrees F. 6. Bake uncovered 1 hour or until bubbly. Sprinkle with parsley. Serve immediately.

Italian Kale
allrecipes.com 

Ingredients:
1 bunch of kale 
 1 clove garlic, minced 
1 tablespoon kale 
2 tablespoons balsamic vinegar 
salt and ground black pepper to taste

Directions:
Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar, Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Sweet and Savory Kale 
from: allrecipes.com

Ingredients:
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 tablespoons white sugar 1 tablespoon cider vinegar 1½ cups chicken broth 4 cups kale, stemmed, rinsed and torn ¼ cups dried cranberries salt and pepper to taste ¼ cup sliced almonds

Directions:
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to boil over high heat. Stir in the kale, cover, and cook for 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
SAUTEED KALE 
from: www.foodnetwork.com Bobby Flay

Ingredients:
¾ lb. (1 bunch) kale, stems and leaves coarsely chopped 
3 Tablespoons olive oil 
2 cloves garlic, finely sliced 
½ cup vegetable stock or water 
Salt and pepper 
2 Tablespoons red wine vinegar

Directions:
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale, and toss to combine. Cover and cook for 5 minutes. Remove the cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Week 14 Newsletter, Winter 2013

 ATHENS HILLS CSA

Even though the wind is brisk and the temperature in the chill 40’s, the sun is bright and higher in the sky. Spirits soar more, laughter is more infectious, and the fields are beginning their slow conversion to green. What a site for color-deprived winter eyes! 

 Around sixty folks arrived for Open Farm Day on Sunday. Even though it promised to rain, that promise was broken. The wind and mud, though, were right on schedule. Lots of the children got to play with the worms from the microhouse, so great fun was had by all. If you missed it, don’t worry because another Open Farm Day is right around the corner in July. The summer Open Farm Day features the summer fields planted with peppers, cucumbers, eggplants, and more basil than you can imagine (just to name a few), as well as all of the storage veggies like potatoes, butternut squashes, sweet potatoes, and other winter storage veggies. Even if you aren’t joining us for the summer, you are still invited. Maybe we’ll see you then. 

Spring and summer are definitely around the corner as the crew is starting the tomatoes, peppers , and eggplants this week. These will live in the warm Starts House as they grow into the size for transplanting. We’re also adding a new herb this year – sage. Of course, we are always planting new salad mix and this week we are direct seeding peas. In addition to the planting tasks, spring weeding is starting in the new asparagus patch. This will be our 1st year for harvesting this luscious spring veggie. Everyone is excited about it. Caution must be exercised this first year so as not to overtax the vitality of the plant; we won’t pick too many this season, so the plant will be strong for many years to come. Some varieties will produce for 20 years if tended properly. That’s our plan!

On Monday, our excavation contractor and the NRCS agent visited to mark the site of the new diversion ditches that will allow us to plant another 2.5 acres across the creek. The soil there is different from this side and we are anticipating increasing capacity and varieties with the inclusion of this field. Have great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, Matt and PJ) 

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 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 - All will receive shiitake this week.
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., 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!”
Green Onions – Our 1st time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!

THE COMBO CORNER

The apples from Cherry Orchard this week are Fuji. These apples are spicy and crisp. Their sweetness makes them excellent for out-of-hand eating. As a baking apple they hold their shape; they are also good for applesauce.
The bread from The Village Bakery and Café is 100% whole grain Whole Wheat. The cheese from Integration Acres is their Chevre, a soft, fresh goat cheese.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
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!
Don’t forget to return your bags. We stocked up at the beginning of the season and are already running out! Please dig through your closets, the trunk of your car, and that hiding spot you shove stuff in when company is coming to help us replenish our bag stock. We want to use cloth bags, but we can't afford to keep buying so many that don't get returned! THANK YOU!

RECIPES

Green Onion Drop Biscuits
Cooking Light, November 1996

Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don't have buttermilk, you can substitute plain yogurt.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray


Directions:
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.

Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.

Yield: 16 servings (serving size: 1 biscuit)

Chinese Scallion Pancakes
recipe by Elsa Chen

Ingredients:
2 ½ cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
1 bunch green onions, green & white parts, chopped medium-fine A few tablespoons of oil to brush on pancakes ( mix of canola or corn oil & sesame oil is good) some salt A few tablespoons sesame seeds  

Directions:
Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 “ thick. Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a "snake." Cut the "snake" crosswise into 8 - 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don't flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they'll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional). Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels. Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

For another take on green onion pancake, check out this youtube video: Green Onion Pancake

Chard and White Bean Stew
Adapted a bit generously from Dan Barber 
from : SmittenKitchen.com/blog 
 
I started with a recipe from Dan Barber for a kale and white bean stew, even though I knew it wasn’t what I wanted. But you could use any green you’ve got, even spinach. (Though if you are unfamiliar with chard but like spinach, trust me, you’ll love chard.) I also only used 2/3 of the greens suggested, because I really want this to be a white bean, not greens, stew. Then, I swapped some of the vegetable broth for pureed tomatoes, because that’s what I think a bean stew needs. I dialed back the broth a bit, because I don’t like soupy stews… Oh, and I added some weights and then (typical!) forgot I was weighing ingredients so only some are listed. Sorry about that.

Finally, I cooked the wine down more than suggested because I wanted to make sure I wasn’t accidentally going to booze up the kid so that he might accidentally get a good night’s sleep. Because that would be terrible, you know?

Ingredients:
1 pound Swiss chard (can also swap kale, spin ach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Directions:
Toasted bread slices, poached eggs, chopped herbs such as tarragon, parsley or chives or grate d Parmesan or Romano to serve

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and sauté for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over a thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE
 Serves 6. Bon Appétit April 1999 

Ingredients:
3¼ cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Directions:
Bring 3¼ cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by ¼ cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.