ATHENS HILLS WINTER CSA:
WEEK THREE
Hello Everyone!
Our warmest holiday wishes accompany your share this week! As we prepared the shares we did have the holidays in mind and we hope that you will find all of the vegetables useful for your menus over the next week or so. In this newsletter I’ve included some recipes that may be helpful as well if not for the holidays, at least for the aftermath.
All of our minds are set on preparing for the crazy schedule that next week brings. For those Green Edge farmers that will be in the Amesville area next week, work, although minimal, remains to be done even on Christmas Day. A big thanks goes out to both Penny and Cale who will leave their families briefly that day to take care of things on the farm should the weather dictate.
While we get ready to spend time with our families & friends over the coming holidays, we hope that you have the opportunity to enjoy your family and friends over the next two weeks too. We are looking forward to beginning a new year with all of you and we want to thank you again for helping us do what we love best—growing delicious, nutritious food for our neighbors, friends and relatives. A joyous winter and a happy new year to each of you and yours!
Best Wishes,
Claudia (on behalf of Kip & Becky, Dan, John, Cale, Rob & Penny)
FEATURED VEGGIES
Salad Mix (This week we have all lettuces in the mix (no Asian greens this time around). You will recognize all of them from your last share I’m sure. I’ve included a great recipe for a lovely holiday salad that will be sure to please. After all who wouldn’t like this beautiful & tasty array of greens?)
Mushrooms (This week’s fungi of choice are our outstanding Oysters. This variety of mushroom is mild and delicate. They do not need much cooking time, so only add them to your dish at the end when you only have 2-3 minutes left.)
Pac Choy (This is one of our favorite winter Asian greens. You may already be familiar with its relative Bok Choy. It is mild, yet flavorful and a wonderful addition to soups, grilled veggies and salads.)
Arugula (Spice up those cold early winter evenings with this bold peppery green that we love so well. If spice is not what you are looking for, just cook the arugula with your favorite pasta sauce, or sauté it with our garlic to mellow it out.)
Spinach (This is another treat that we hope you find useful for your holiday culinary adventures. After all who doesn’t love a great spinach-artichoke dip at a holiday open house or New Years bash? )
Kennebec Potatoes (These fantastic roots far surpassed our expectations this year as far as how much our plants produced as well as how flavorful they are. We hope that you enjoy them as part of your holiday feasts this year.)
Garlic (There are many uses for this great root—I’m sure you’ll find at least one this week.)
Salad Radishes (Our fresh and crisp little roots are sure to brighten up your holiday veggie tray or salad—enjoy!)
Recipe: Apple Salad with Arugula & Herb Buttermilk Dressing (Serves 8)
For the dressing…
2/3 C. buttermilk
1 6oz. container of plain
yogurt (about ½ C.)
2 Tbs. cider vinegar
1 Tbs. chopped fresh
tarragon leaves
salt & pepper to taste
For the salad…
4 Fuji, Gala &/or Granny
Smith apples, cored
& cut into 16
wedges
1 bag of G.E. salad mix,
chopped
1 bunch of G.E. arugula,
chopped
Prepare the dressing in a medium bowl. Whisk together buttermilk, yogurt, vinegar, tarragon, salt & pepper. This can be made up to three days ahead and refrigerated until ready to serve. Just before serving, whisk dressing and take ¼ cup of it and place in a medium bowl with the apple slices, tossing to coat.
In a large serving bowl, toss the salad mix and the arugula. Top with the apples and serve the remaining dressing on the side.
(Recipe courtesy of Good Housekeeping Magazine, December 2008.)
SO WHAT IS THIS VEGETABLE AND WHAT DO I DO WITH IT?
To get us all started off on the right foot, I thought I would include some history, serving suggestions, and storage recommendations for some of the vegetables in this week’s share. I hope you find these helpful and if you have anything to add, please feel free to comment on our blog—we would love to hear from you!
ARUGULA: This is a mustard green that is usually picked young when it has a wonderful nutty and peppery flavor (some liken it to horseradish). It is rich in vitamin C and minerals adding more nutritional value to a dish when served raw. It is a great addition to salads and can even stand on its own as a salad. In this form it is often accompanied by goat cheese, roasted red peppers and pecans, but it will lend itself to many other salad variations. Arugula also works well as a cooked green and heating it up often mellows the bite it has as a raw vegetable. Sautéed with tomatoes and garlic, it becomes a delicious sauce for pasta; add it to your favorite omelet along with a stronger flavored cheese; or use it as a side dish by sautéing it in butter & lemon juice along with some oyster mushrooms.
Recipe: Potato & Root Vegetable Gratin (Serves 16—side-dish servings)
To make ahead, prepare and bake the recipe through step 4; refrigerate up to two days. When ready to complete, bake, uncovered, as in step 5, on bottom rack of oven, increasing final baking time to 55 minutes. Snip the chives a day ahead and store in the fridge in plastic wrap; sprinkle on gratin before serving.
¾ C. chicken broth
2 Tbs. butter
1 ½ lbs. G.E. potatoes (3 medium),
peeled and thinly sliced
1 ½ lbs. sweet potatoes (3 small),
peeled and thinly sliced
1 lb. celery root (1 large or 2 small),
trimmed, peeled, quartered,
and thinly sliced
1 lb. parsnips (6 medium), peeled
and thinly sliced
salt and pepper to taste
1 C. heavy whipping cream
2 Tbs. snipped fresh chives
Preheat oven to 400F. In a shallow 3 ½ to 4-quart baking pan or shallow casserole, combine broth and butter, place in oven while oven preheats to melt butter (about 5 minutes).
Meanwhile, in a large bowl, toss potatoes, celery root, and parsnips with 1 ¼ teaspoons salt and ½ teaspoon freshly ground black pepper until well mixed.
Remove baking pan from oven. Add broth mixture to vegetable mixture and stir to coat. Spoon vegetable mixture into the same baking pan, cover with foil and bake vegetables for 40 minutes.
Remove pan from the oven. In a 1-cup liquid measuring cup, heat cream in the microwave on high for 45 seconds to warm. Pour cream evenly over vegetables.
Return baking pan to oven and bake vegetables, uncovered, for 30-35 minutes longer or until top is golden and vegetables are fork-tender. Let stand for 10 minutes before serving. Sprinkle with chives and serve.
(Recipe courtesy of Good Housekeeping Magazine, December 2008.)
I hope you find this information helpful! Enjoy your first share and keep in touch throughout the season. Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
greenedgegardens@verizon.net
or on the blog:
www.greenedgegardens.blogspot.com
We look forward to hearing from you!
December 18, 2008
December 15, 2008
Hello everyone!
We just wanted to remind folks that we will not be delivering next week (Christmas week) or the week after (New Year's week). We hope that you all have a wonderful holiday season and that it is filled with warmth, peace, laughter & love. Thank you for your support this winter and we will see you again in the new year (after this week of course :) ).
Sincerely,
The Green Edge Farmers
We just wanted to remind folks that we will not be delivering next week (Christmas week) or the week after (New Year's week). We hope that you all have a wonderful holiday season and that it is filled with warmth, peace, laughter & love. Thank you for your support this winter and we will see you again in the new year (after this week of course :) ).
Sincerely,
The Green Edge Farmers
December 12, 2008
December 7, 2008
December 2, 2008
November 4, 2008
ATHENS HILLS SUMMER CSA:
WEEK TWENTY
Hello Everyone!
Wow, the end of the season is here already and we are sending you off with a great share of delicious produce. Our autumn crops are doing well with the warm temperatures, but the change in daylight hours and the cold nights are both having their effects despite the unseasonable temperatures.
Our plants can’t deny the pull of Mother Nature, and neither can we. We have felt the urgency of preparing for colder weather and have shifted into high gear with winter preparations and plantings. The greens in the cold frames look very good already and will be ready to harvest by the time the Winter CSA starts, if not before. Next season should be great—we are even expecting to have spinach in December this year (I know I’m excited)!
Please remember that even though this week marks the end of the Summer CSA season, it doesn’t have to mean the end of our relationship. Please feel free to call, email and visit whenever you have a chance. We really appreciate your support over the past months and we would love to hear from you anytime, so don’t be shy. Thanks again for a great season and we wish you all the best for the future. Happy Election Day!
Best Wishes,
Claudia
PS: Please don’t forget to return your boxes to your pick-up location. Thanks so much!
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
Micro Mix (Yes, they’re back for the final share of the season. Enjoy our famous mix of sunflower, buckwheat, radish, cabbage & kogane.)
Mushrooms (By now you are familiar with our fungi. I hope that you can savor these one more time as the summer season comes to a close.)
Cilantro (This is one of my favorite herbs since it lends itself to so many different cuisines and seasons of food. Make your favorite salsa, or add it to a wonderful Thai side dish.)
Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)
Salad Radishes (We wanted to add a bit of color to your last share and thought that these lovely roots would do just fine. I hope you enjoy them in their entire fall splendor.)
Green Onions (Who doesn’t love these small staples? You know what to do with them J.)
Garlic (This is another of our favorite fall crops, and definitely one of my favorite herbs to have in my kitchen. Spicy & fragrant, you can’t go wrong adding this gem to a sauce, salad dressing or stir-fry.)
Russet Potatoes (These did great this year and we are hoping that you will enjoy their delightful taste in your favorite dishes. These will keep best in a cool, dry, dark place and would be perfect for Thanksgiving!)
Recipe: Three Salad Dressings (All Serve 4)
Lemon, Oil & Honey Dressing
4 Tbs. sunflower oil
2 Tbs. lemon juice
1 Tbs. honey
1 ½ Tbs. fresh or dried
mint
You can blend these in a blender or food processor, or heat the honey gently until it is thin enough to blend in with the other ingredients. This dressing is good for salads containing sweet vegetables (for example, carrots, beets or fennel)
Cider Vinegar Dressing
4 Tbs. canola oil
4 Tbs. cider vinegar
salt & pepper to taste
1 Tbs. fresh herbs (mint
or parsley), or
dried herbs (basil
or thyme)
Mix ingredients. This is a good all-purpose salad dressing, and you can experiment with different herbs.
Greek Salad Dressing
½ C. plain yogurt
1 Tbs. olive oil
1 Tbs. lemon juice
salt & pepper to taste
Mix these ingredients together and then serve over a bed of lettuce, feta, olives, tomatoes, cucumbers & poppy seeds.
(Recipe courtesy of Vegetarian Food For All, 1996.)
Recipe: Individual Potato Puddings
(Serves 6)
6 medium-sized potatoes
1 bunch of green onions
2 eggs, well beaten
½ C. sifted all-purpose flour
1 ½ tsp. salt
½ tsp. baking powder
¼ tsp. white pepper
4 Tbs. butter, melted
Pare and grate the potatoes. They should yield 2 ½ to 3 cups of grated potato. Allow potatoes to stand a few minutes, then discard excess liquid amounting to
(Recipe courtesy of What Cooks in Suburbia, 1961.)
Recipe: Buttered Peas and Mushrooms (Serves 6)
Peas, cooked tender and full-flavored by the waterless method, combine with sautéed mushrooms, marjoram, and minced fresh parsley in this most appealing vegetable dish.
2 Tbs. butter
2 packages frozen peas, thawed just
enough to be broken into small
chunks
1 small onion, sliced in half
large lettuce leaves
3 Tbs. butter
¼ lb. mushrooms, sliced
1 Tbs. minced fresh parsley
1/8 tsp. marjoram
salt, freshly ground pepper to taste
In a heavy saucepan, melt the 2 tablespoons of butter and add the frozen green peas in chunks and the onion halves. Cover peas with large lettuce leaves, tucking leaves in well around the peas. Cover saucepan tightly and simmer very gently for 15 to 20 minutes or until peas are tender. Add no water during cooking process.
Meanwhile melt the 3 tablespoons of butter in a skillet, add the sliced mushrooms, and sauté until tender. Combine with the cooked peas (discard lettuce leaves and onion into compost) and add the minced parsley, marjoram, and salt and pepper to taste. Heat through and serve.
(Recipe courtesy of What Cooks in Suburbia, 1961.)
October 31, 2008
October 28, 2008
ATHENS HILLS SUMMER CSA:
WEEK NINETEEN
Hello Everyone!
As we look to the end of this season’s CSA cycle, please accept our thanks for your support in this summer and fall. If not for you, we would not be here. Have you signed up for this winter, or do you know someone who would be interested? We are filling the winter season and encourage you to sign-up soon, so you can stay a part of this community. Thanks.
The greenhouses are fully turned over for winter, the sides are being battened down for the brisk winds, and the row covers and hoops are in place. Garlic fields are being readied for the fall planting, cover crops are sown and up in the fallow fields,
and new hay fields are being mowed. Kip has even found a nice new hill to be double-mowed for sledding. I wonder if we’ll get snow, (a free source of nitrogen).
Storm windows, long johns, flannel shirts, and various other warm weather items have become very important parts of life at the farm this week. Hearty soups, stews and warm beverages are a mainstay. We hope you are all snug and warm.
Have a great week!
Best Wishes,
Becky
PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
MicroMix (Our original blend of nutricious and crunchy microgreens. See the blog for a copy of the microgreens brochure.)
Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)
Dill (This tangy herb is a great addition to the fall salad mix. I’ve also included a reciped for dill dip/sauce useful for fish or other foods.)
Japanese White Turnips
(These beauties are milder than their purple-topped cousins. Excellent shredded raw into salad or steamed, boiled, or fried, or roasted.)
Baby Pac Choy ( This mild Asian green will work in any recipe for bok choy. Again, eat it raw, steamed, stirred-fried or boiled. A recipe is included for this ingredient.)
Winter Squash (Most of you will receive spaghetti squash, and some will receive a Kubota orange squash. Both of these can be prepared by baking at 350 F for around an hour, depending on the size.)
Recipe: Stir-fried Baby Pak Choy from Epicurious, July 2008.
Yields: 4 servings.
Ingredients
1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper
Preparation
Trim 1/4 inch from bottom of each head of pak choy. Slice pak choy crosswise into 1/2-inch-thick slices. Wash pak choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.
Braised Turnips with Poppy-seed Bread Crumbs from: Epicurious, February 2008 Servings: Makes 4 servings
Ingredients
For turnips
3 tablespoons unsalted butter
2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice
For bread crumbs
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley
Preparation
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.
Cooks' notes:
•Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.
• Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.
Dill Dip Recipe from: Epicurean.com
Ingredients:
2 cups mayonnaise
2 cups sour cream
3 tablespoons grated onion
3 tablespoons minced fresh dill
3 tablespoons minced fresh parsley
1 to 1 1/2 tablespoons Bon Apetit seasoning (or seasoned salt)
Freshly ground black pepper, about 1/2 teaspoon or to taste
Directions:
Combine all ingredients. Cover and chill. Serve with assorted fresh vegetables. (If fresh dill is not available, use about 1 1/2 tablespoons dried dill weed.)
Yield: 4 cups
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
greenedgegardens@verizon.net
or on the blog:
www.greenedgegardens.blogspot.com
We look forward to hearing from you!
WEEK NINETEEN
Hello Everyone!
As we look to the end of this season’s CSA cycle, please accept our thanks for your support in this summer and fall. If not for you, we would not be here. Have you signed up for this winter, or do you know someone who would be interested? We are filling the winter season and encourage you to sign-up soon, so you can stay a part of this community. Thanks.
The greenhouses are fully turned over for winter, the sides are being battened down for the brisk winds, and the row covers and hoops are in place. Garlic fields are being readied for the fall planting, cover crops are sown and up in the fallow fields,
and new hay fields are being mowed. Kip has even found a nice new hill to be double-mowed for sledding. I wonder if we’ll get snow, (a free source of nitrogen).
Storm windows, long johns, flannel shirts, and various other warm weather items have become very important parts of life at the farm this week. Hearty soups, stews and warm beverages are a mainstay. We hope you are all snug and warm.
Have a great week!
Best Wishes,
Becky
PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
MicroMix (Our original blend of nutricious and crunchy microgreens. See the blog for a copy of the microgreens brochure.)
Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)
Dill (This tangy herb is a great addition to the fall salad mix. I’ve also included a reciped for dill dip/sauce useful for fish or other foods.)
Japanese White Turnips
(These beauties are milder than their purple-topped cousins. Excellent shredded raw into salad or steamed, boiled, or fried, or roasted.)
Baby Pac Choy ( This mild Asian green will work in any recipe for bok choy. Again, eat it raw, steamed, stirred-fried or boiled. A recipe is included for this ingredient.)
Winter Squash (Most of you will receive spaghetti squash, and some will receive a Kubota orange squash. Both of these can be prepared by baking at 350 F for around an hour, depending on the size.)
Recipe: Stir-fried Baby Pak Choy from Epicurious, July 2008.
Yields: 4 servings.
Ingredients
1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper
Preparation
Trim 1/4 inch from bottom of each head of pak choy. Slice pak choy crosswise into 1/2-inch-thick slices. Wash pak choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.
Braised Turnips with Poppy-seed Bread Crumbs from: Epicurious, February 2008 Servings: Makes 4 servings
Ingredients
For turnips
3 tablespoons unsalted butter
2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice
For bread crumbs
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley
Preparation
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.
Cooks' notes:
•Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.
• Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.
Dill Dip Recipe from: Epicurean.com
Ingredients:
2 cups mayonnaise
2 cups sour cream
3 tablespoons grated onion
3 tablespoons minced fresh dill
3 tablespoons minced fresh parsley
1 to 1 1/2 tablespoons Bon Apetit seasoning (or seasoned salt)
Freshly ground black pepper, about 1/2 teaspoon or to taste
Directions:
Combine all ingredients. Cover and chill. Serve with assorted fresh vegetables. (If fresh dill is not available, use about 1 1/2 tablespoons dried dill weed.)
Yield: 4 cups
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
greenedgegardens@verizon.net
or on the blog:
www.greenedgegardens.blogspot.com
We look forward to hearing from you!
October 26, 2008
WEEK 19 - Veggie List
Salad Mix
MicroMix Microgreens
Mushrooms
Spaghetti Squash
Baby Pac Choi (Asian green)
Japanese White Turnips
Dill
MicroMix Microgreens
Mushrooms
Spaghetti Squash
Baby Pac Choi (Asian green)
Japanese White Turnips
Dill
October 21, 2008
ATHENS HILLS SUMMER CSA:
WEEK EIGHTEEN
Hello Everyone!
Well, almost all of the greenhouses have been switched over to their winter season outfits of greens and salad mix. The hot house is almost ready to be planted and after that is finished we will be ready to batten down the hatches as they say. We will soon need to fasten the sidewalls to the bottoms of the houses and patch any holes in the walls, but compared to transitioning the beds, that’s a piece of cake.
We’ve had some very autumnal weather over the last few days, and this morning while we were harvesting most of us were reminded of what the cold weather means for our hands. It is amazing how quickly one’s fingers freeze up making cutting salad mix for instance a slow endeavor. I suppose this makes us quickly appreciate the warmth of the sunshine when it accompanies us out in the fields during these late months of the year. Today was one of those days and we quickly warmed up as the morning progressed.
I hope that you all are enjoying these changes in season, and I hope that the recipes I’ve included this week remind you of the changes in food we go through with the transition from one season to another. Have a great week!
Best Wishes,
Claudia
PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)
Tomatoes (This may be the last week for these tasty summertime staples. Savor their flavor on your next salad or with your next bowl of pasta and remember that tang and promise of warmth when late winter comes around.)
Arugula (Try the delicious recipe that one of your fellow members recommended for this newsletter—thanks to Patti for submitting this great and easy idea.)
Green Peppers (If you want to savor their flavor this winter, chop or slice the peppers, place in a Ziploc and store in the freezer.)
Eggplant (With the last of these purple gems, why not use them for a lovely appetizer by making some delicious baba ganoush that you can dip your crunchy radish quarters in as you wait for dinner.)
Radishes (These pretty, crunchy & yummy treats make a wonderful side dish sautéed in butter with some minced onion & garlic—try it, I bet you’ll like it.)
Cilantro (I love this herb! It makes all the difference in a Spanish dish, Indian cooking & in your last batch of salsa—enjoy!)
Recipe: Corn Radish Salad with
(Halve this recipe to use the amount of radishes included in this share.)
4 ears of sweet corn,
10-12 radishes, thinly sliced
½ C. thinly sliced, or small-diced red onion
½ to ¾ C. coarsely chopped cilantro leaves
½ to 1 jalapeño chile pepper, seeded & coarsely chopped
3 Tbs. fresh lime juice
3 tsp. honey
3 Tbs. extra virgin olive oil
½ tsp. coarse sea salt
Cut the corn kernels from the ears cutting off the stem end to give a flat base. Place the corn kernels in a large bowl. Add the sliced radishes, chopped onion and cilantro. Set aside.
In a blender puree the jalapeño, lime juice, honey and olive oil. Add this mixture to the bowl with the corn kernels. Season to taste with the salt.
Refrigerate the salad until approximately ½ hour before serving. Taste for seasonings and serve cold or at room temperature.
(Recipe courtesy of the website What’s Cooking America, 2008.)
Recipe: Cavatelli with Arugula and Tomatoes (Cavatelli Alla Rucola E Pomodorini) (Serves 6)
3 C. (about 1 pound) ripe tomatoes
1 tsp. coarse sea salt or kosher salt, or
¼ C. extra virgin olive oil, plus more for finishing
4 plump garlic cloves, sliced
¼ tsp. peperonchino flakes, or to taste
1 lb. cavatelli, or other pasta
1 lb. fresh, tender arugula, rinsed and
½ C. freshly grated Canestrato Pugliese or Pecorino Romano
Cut the tomatoes into ½-inch chunks to have 3 cups of cut-up fresh tomatoes. Start heating 6 quarts water with 1 tablespoon of salt in a large pot.
In a big skillet, heat the ¼ cup of olive oil, sliced garlic, peperonchino over medium-high heat, stirring until the garlic is sizzling and starting to color. Pour in the chopped tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer. Cook, stirring frequently, for 3 or 4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
When the pasta water is boiling, stir in the cavatelli or other pasta. Return to the boil and cook for 7 to 8 minutes (or 6 minutes less than the time indicated on the package), then drop all of the arugula into the pot. Stir well, cover and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
Meanwhile bring the cut tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook on high heat, stirring continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.
(Recipe courtesy of Lidia’s Italy, 2007, at the suggestion of one of our members Patti R.)
Recipe: Chicken Curry Soup
1 onion, chopped
2 tsp. fresh ginger, minced
2 Tbs. mustard seeds
1 Tbs. curry powder
2 boneless, skinless chicken breasts
3 C. chicken broth
1 potato, diced
1 bell pepper, chopped
1 (14oz) can coconut milk
3 Tbs. cornstarch
1 (10oz) package of frozen peas
¼ C. fresh cilantro, chopped
In a 5-quart pan, combine the onion, ginger, mustard seeds and ¼ cup water. Stir often over medium-high heat until the onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). Add curry powder and stir for about 30 seconds.
Add potato, chicken broth and bell pepper to the pan; stir to release the brown bits. Bring to a boil, cover and simmer for 10 minutes.
Cut up the chicken into 1-inch cubes, add to the simmering soup and cook an additional 10 minutes.
In a bowl, blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. Stir the mixture into the soup. Add the peas and simmer for about 10 minutes.
Ladle the curry into bowls and garnish with the cilantro.
(Recipe courtesy of Jean R. & the website Recipe Zaar, 2008.)
October 20, 2008
October 14, 2008
ATHENS HILLS SUMMER CSA:
WEEK SEVENTEEN
Hello Everyone!
The big switch is on here at Green Edge. Almost all of the greenhouses have been transitioned over to their winter outfits of salad mix and greens, greens, greens. Autumn is a very active and exciting time of year for us. Personally, I love walking down the hill in the morning mist to the fields all the time admiring the beautiful fall colors on the surrounding ridges. Even the veggies out in the field seem brighter, crisper, and sweeter.
I get excited for the flavors that accompany the change in seasons as well. My taste buds start to crave the winter squash and rutabaga that we grow here, and believe it or not, some days I even turn down one of those last remaining tomatoes for a fresh-picked beet. The recipes I’ve chosen for this week invoke those warm & cozy feelings of autumn and even though our daytime temperatures haven’t been reflective of the season, I’m sure your taste buds will appreciate your changing menu.
Best Wishes,
Claudia
PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
Collard Greens (One of our autumn favorites, this green is more versatile than you might think. Have a look at the recipe I’ve included this week for a warm idea for a great common fall veggie.)
Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)
Tomatoes (This may be the last week for these tasty summertime staples. Savor their flavor on your next salad or with your next bowl of pasta and remember that tang and promise of warmth when late winter comes around.)
Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)
Green Peppers (We are closing in on the end of the bell pepper season as well. If you want to savor their flavor, chop or slice the peppers, place in a Ziploc and store in the freezer.)
Beets (A great & beautiful accompaniment to your salad, a medley of roasted veggies, a soup and even dessert! Check out the recipe I’ve included for these robust roots this week—you won’t be disappointed.)
Recipe: Collard Greens and Yellow Grits Soup (Makes 6 to 7 cups)
1 Tbs. olive oil
12 oz. collard greens,
leaves cut into
1-inch pieces,
stems into ½- inch
pieces, washed &
drained
2 carrots, peeled and cut
into ½-inch pieces
(1 cup)
7 C. chicken stock (or
light beef stock),
preferably
unsalted
1 tsp. salt (or less if
using salted
stock)
1/3 C. yellow grits
Heat the oil in a pot. When it is hot, add the drained collard greens, and sauté them over high heat for 4 to 5 minutes, stirring, occasionally, until they are wilted.
Add the carrots and stock to the pot. Bring to a boil, reduce the heat to low, cover, and boil gently for 15 minutes. Add the salt and yellow grits, cover and continue to boil the mixture gently for 10 minutes longer.
Serve immediately, or cool, cover, refrigerate, and rehear at serving time.
You can substitute couscous for the grits if you prefer. If you make the soup ahead and find that it is too think when reheated, add water to bring it to the desired consistency.
(Recipe courtesy of Jacques Pepin’s Kitchen: Cooking With
Claudine, 1996.)
Recipe: Arugula Frittata (“What a wonderful phrase…”)
1 Tbs. olive oil
½ C. minced onion
¾ tsp. salt
a pinch of dried oregano
a pinch of dried thyme
8 to 10 mushrooms, sliced
about 1 C. diced zucchini and or
summer squash
½ C minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
4 or 5 eggs
¼ lb. fontina cheese, grated or sliced
Preheat oven 375F.
Heat the oil on the stovetop in a 9- or 10-inch cast-iron skillet. Add the onion and half the salt, and sauté over medium heat for about 5 minutes.
Add dried herbs, mushrooms, zucchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes or until the vegetables are just tender.
Turn the heat up; add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two—until some of the liquid evaporates. Stir in the basil.
Beat the eggs in a separate bowl, then pour them into the vegetables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)
Serve cut into wedges—hot, warm, or at room temperature. This will even taste good cold in a sandwich on lightly toasted bread, with a little mayonnaise, and sliced, very ripe tomatoes.
(Recipe courtesy The New Enchanted Broccoli Forest, 2000.)
Recipe: Chocolate Beet Cake (Serves 10 to 12)
oil and flour for preparing the pan
4 oz. unsweetened chocolate
1 C. mild-flavored vegetable oil,
divided
3 eggs
1 ¾ C. sugar
2 C. pureed cooked beets (3 medium
beets)
1 Tbs. vanilla extract
1 ½ C. all-purpose flour
½ C. whole wheat pastry flour
2 tsp. baking soda
¼ tsp. salt
powdered sugar
Preheat the oven to 375F. Lightly coat a 10-cup Bundt or tube pan with oil and dust it with flour.
Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and ¼ C of the oil in the top of the double boiler. Heat just until the chocolate melts; remove from heat and stir until well combined.
Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining ¾ C oil, chocolate mixture, beets, and vanilla.
Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan.
Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.
(Recipe courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006.)
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
greenedgegardens@verizon.net
or on the blog:
www.greenedgegardens.blogspot.com
We look forward to hearing from you!
WEEK SEVENTEEN
Hello Everyone!
The big switch is on here at Green Edge. Almost all of the greenhouses have been transitioned over to their winter outfits of salad mix and greens, greens, greens. Autumn is a very active and exciting time of year for us. Personally, I love walking down the hill in the morning mist to the fields all the time admiring the beautiful fall colors on the surrounding ridges. Even the veggies out in the field seem brighter, crisper, and sweeter.
I get excited for the flavors that accompany the change in seasons as well. My taste buds start to crave the winter squash and rutabaga that we grow here, and believe it or not, some days I even turn down one of those last remaining tomatoes for a fresh-picked beet. The recipes I’ve chosen for this week invoke those warm & cozy feelings of autumn and even though our daytime temperatures haven’t been reflective of the season, I’m sure your taste buds will appreciate your changing menu.
Best Wishes,
Claudia
PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
Collard Greens (One of our autumn favorites, this green is more versatile than you might think. Have a look at the recipe I’ve included this week for a warm idea for a great common fall veggie.)
Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)
Tomatoes (This may be the last week for these tasty summertime staples. Savor their flavor on your next salad or with your next bowl of pasta and remember that tang and promise of warmth when late winter comes around.)
Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)
Green Peppers (We are closing in on the end of the bell pepper season as well. If you want to savor their flavor, chop or slice the peppers, place in a Ziploc and store in the freezer.)
Beets (A great & beautiful accompaniment to your salad, a medley of roasted veggies, a soup and even dessert! Check out the recipe I’ve included for these robust roots this week—you won’t be disappointed.)
Recipe: Collard Greens and Yellow Grits Soup (Makes 6 to 7 cups)
1 Tbs. olive oil
12 oz. collard greens,
leaves cut into
1-inch pieces,
stems into ½- inch
pieces, washed &
drained
2 carrots, peeled and cut
into ½-inch pieces
(1 cup)
7 C. chicken stock (or
light beef stock),
preferably
unsalted
1 tsp. salt (or less if
using salted
stock)
1/3 C. yellow grits
Heat the oil in a pot. When it is hot, add the drained collard greens, and sauté them over high heat for 4 to 5 minutes, stirring, occasionally, until they are wilted.
Add the carrots and stock to the pot. Bring to a boil, reduce the heat to low, cover, and boil gently for 15 minutes. Add the salt and yellow grits, cover and continue to boil the mixture gently for 10 minutes longer.
Serve immediately, or cool, cover, refrigerate, and rehear at serving time.
You can substitute couscous for the grits if you prefer. If you make the soup ahead and find that it is too think when reheated, add water to bring it to the desired consistency.
(Recipe courtesy of Jacques Pepin’s Kitchen: Cooking With
Claudine, 1996.)
Recipe: Arugula Frittata (“What a wonderful phrase…”)
1 Tbs. olive oil
½ C. minced onion
¾ tsp. salt
a pinch of dried oregano
a pinch of dried thyme
8 to 10 mushrooms, sliced
about 1 C. diced zucchini and or
summer squash
½ C minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
4 or 5 eggs
¼ lb. fontina cheese, grated or sliced
Preheat oven 375F.
Heat the oil on the stovetop in a 9- or 10-inch cast-iron skillet. Add the onion and half the salt, and sauté over medium heat for about 5 minutes.
Add dried herbs, mushrooms, zucchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes or until the vegetables are just tender.
Turn the heat up; add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two—until some of the liquid evaporates. Stir in the basil.
Beat the eggs in a separate bowl, then pour them into the vegetables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)
Serve cut into wedges—hot, warm, or at room temperature. This will even taste good cold in a sandwich on lightly toasted bread, with a little mayonnaise, and sliced, very ripe tomatoes.
(Recipe courtesy The New Enchanted Broccoli Forest, 2000.)
Recipe: Chocolate Beet Cake (Serves 10 to 12)
oil and flour for preparing the pan
4 oz. unsweetened chocolate
1 C. mild-flavored vegetable oil,
divided
3 eggs
1 ¾ C. sugar
2 C. pureed cooked beets (3 medium
beets)
1 Tbs. vanilla extract
1 ½ C. all-purpose flour
½ C. whole wheat pastry flour
2 tsp. baking soda
¼ tsp. salt
powdered sugar
Preheat the oven to 375F. Lightly coat a 10-cup Bundt or tube pan with oil and dust it with flour.
Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and ¼ C of the oil in the top of the double boiler. Heat just until the chocolate melts; remove from heat and stir until well combined.
Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining ¾ C oil, chocolate mixture, beets, and vanilla.
Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan.
Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.
(Recipe courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006.)
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
greenedgegardens@verizon.net
or on the blog:
www.greenedgegardens.blogspot.com
We look forward to hearing from you!
October 12, 2008
ATHENS HILLS SUMMER CSA:
WEEK SIXTEEN
Hello Everyone!
Last week was an interesting week here at the farm. Often times we get calls from Ohio University students, particularly those in the Visual Communications Department, who want to come out and shoot some photos of us hard at work. One such student was out with us the week before last and continued to come on and off last week. He chose as his subject our dear boss Kip. Many of you may not know that Kip Rondy is one interesting fella and this student was keen enough to pick up on that. He even accompanied Kip on his Thursday Columbus delivery route, taking photos at every stop along the way. Nothing like having your own paparazzi as you make deliveries to our CSA locations & restaurants! At this rate, we are all wondering just how soon Kip will slip into the realm of celebrity leaving the rest of us in his dust. Well until then, we’ll all just keep pestering and teasing him as we always do!
We also had a few classes from Hocking College visit as well. Kip was their tour guide and they seemed to be captivated and engaged by what they saw and heard. It is nice to have members of our community visit and express interest in what we do out here on a daily basis. That kind of dialog makes us feel more connected to the folks that live, work & study around our area. We welcome all of you to come and visit us anytime here at the farm. If you can’t make it down here, we can still keep in touch on the blog or by email and I encourage you all to do so even after the season is over. Thanks for being part of our community! Have a good week.
Best Wishes,
Claudia
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
Swiss Chard (A green that is dear to our hearts here at the farm. The white & multi-colored varieties will certainly bring a special visual zing to your dishes, especially in the recipe I’ve included here this week.)
Mushrooms (You all know these oyster and shiitake mushrooms well by now and this week you get a taste of both. Don’t forget that you can dry them for later use in soups, etc. by baking them on a cookie sheet at the lowest temperature and checking them until they are dry.)
Tomatoes (It is Heirloom central this week in your share. The tomatoes are starting to wind down for the season and soon we will be saying a sad goodbye to these wonderful embodiments of summer.)
Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)
Green Peppers (We are closing in on the end of the bell pepper season as well. If you want to savor their flavor, chop or slice the peppers, place in a Ziploc and store in the freezer.)
Baby Carrots (These sweet treats are a taste of what is to come in a few weeks. We are thinning the carrot beds and these are the rewards we get to pass on to you.)
Recipe: Roasted Baby Carrots & Thyme (Serves 1-2)
1 bunch of baby
carrots
1 bunch of fresh
thyme
4-5 cloves garlic
1 medium onion
1-2 Tbs. oil
salt to taste
Preheat oven to 425F. Scrub and wash the carrots well. Wipe dry. Slice off the tops and any hairy tails. Line a roasting tin with foil. Put in the thin carrots as it is, and halve the slightly thicker ones vertically.From a small bunch of fresh thyme, remove the leaves and add to carrots. Add some stalks as it is too. Chop 4-5 garlic cloves into big pieces and add to tin. I also added layers of one medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with hands.Bake for 40-45 minutes at 425F. Remove the whole stalks of thyme and serve as a side or use in a wrap or sandwich.
(Recipe courtesy of the online blog Saffron Trail, 2008.)
Recipe: SWEET POTATO QUESADILLAS
2 medium sweet potatoes
1/2 onion
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté
4 flour tortillas
4 oz. Brie or other medium soft
cheese
2-3 leaves Swiss Chard (or other
greens)
Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.
(Recipe courtesy of Animal, Vegetable, Miracle: A Year of Food Life, 2007.)
Recipe: Tomato Salad with Pine Nuts & Cheese (Serves 2-4)
4 medium tomatoes, halved and each half
cut into thirds
2 triangles of cheese, roughly pinched off
(I used Laughing Cow; feta would
be nice too)
½ tsp. dried basil
½ tsp. dried oregano
freshly cracked black pepper
salt to taste (if using feta, go easy on the
salt)
2 Tbs. pine nuts--lightly roasted
1 Tbs. extra virgin olive oil (optional)
In a bowl, mix in all the ingredients except nuts. Chill for an hour or so. Garnish with toasted nuts just before serving.
(Recipe courtesy of www.saffrontrail.blogspot.com, 2008.)
Let us know what your favorite recipes are for any of our veggies by commenting on this week’s newsletter blog entry, or via email. We love to hear from you!
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021
greenedgegardens@verizon.net
Or visit us at our blog…
www.greenedgegardens.blogspot.com
WEEK SIXTEEN
Hello Everyone!
Last week was an interesting week here at the farm. Often times we get calls from Ohio University students, particularly those in the Visual Communications Department, who want to come out and shoot some photos of us hard at work. One such student was out with us the week before last and continued to come on and off last week. He chose as his subject our dear boss Kip. Many of you may not know that Kip Rondy is one interesting fella and this student was keen enough to pick up on that. He even accompanied Kip on his Thursday Columbus delivery route, taking photos at every stop along the way. Nothing like having your own paparazzi as you make deliveries to our CSA locations & restaurants! At this rate, we are all wondering just how soon Kip will slip into the realm of celebrity leaving the rest of us in his dust. Well until then, we’ll all just keep pestering and teasing him as we always do!
We also had a few classes from Hocking College visit as well. Kip was their tour guide and they seemed to be captivated and engaged by what they saw and heard. It is nice to have members of our community visit and express interest in what we do out here on a daily basis. That kind of dialog makes us feel more connected to the folks that live, work & study around our area. We welcome all of you to come and visit us anytime here at the farm. If you can’t make it down here, we can still keep in touch on the blog or by email and I encourage you all to do so even after the season is over. Thanks for being part of our community! Have a good week.
Best Wishes,
Claudia
FEATURED VEGGIES
Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)
Swiss Chard (A green that is dear to our hearts here at the farm. The white & multi-colored varieties will certainly bring a special visual zing to your dishes, especially in the recipe I’ve included here this week.)
Mushrooms (You all know these oyster and shiitake mushrooms well by now and this week you get a taste of both. Don’t forget that you can dry them for later use in soups, etc. by baking them on a cookie sheet at the lowest temperature and checking them until they are dry.)
Tomatoes (It is Heirloom central this week in your share. The tomatoes are starting to wind down for the season and soon we will be saying a sad goodbye to these wonderful embodiments of summer.)
Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)
Green Peppers (We are closing in on the end of the bell pepper season as well. If you want to savor their flavor, chop or slice the peppers, place in a Ziploc and store in the freezer.)
Baby Carrots (These sweet treats are a taste of what is to come in a few weeks. We are thinning the carrot beds and these are the rewards we get to pass on to you.)
Recipe: Roasted Baby Carrots & Thyme (Serves 1-2)
1 bunch of baby
carrots
1 bunch of fresh
thyme
4-5 cloves garlic
1 medium onion
1-2 Tbs. oil
salt to taste
Preheat oven to 425F. Scrub and wash the carrots well. Wipe dry. Slice off the tops and any hairy tails. Line a roasting tin with foil. Put in the thin carrots as it is, and halve the slightly thicker ones vertically.From a small bunch of fresh thyme, remove the leaves and add to carrots. Add some stalks as it is too. Chop 4-5 garlic cloves into big pieces and add to tin. I also added layers of one medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with hands.Bake for 40-45 minutes at 425F. Remove the whole stalks of thyme and serve as a side or use in a wrap or sandwich.
(Recipe courtesy of the online blog Saffron Trail, 2008.)
Recipe: SWEET POTATO QUESADILLAS
2 medium sweet potatoes
1/2 onion
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté
4 flour tortillas
4 oz. Brie or other medium soft
cheese
2-3 leaves Swiss Chard (or other
greens)
Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.
(Recipe courtesy of Animal, Vegetable, Miracle: A Year of Food Life, 2007.)
Recipe: Tomato Salad with Pine Nuts & Cheese (Serves 2-4)
4 medium tomatoes, halved and each half
cut into thirds
2 triangles of cheese, roughly pinched off
(I used Laughing Cow; feta would
be nice too)
½ tsp. dried basil
½ tsp. dried oregano
freshly cracked black pepper
salt to taste (if using feta, go easy on the
salt)
2 Tbs. pine nuts--lightly roasted
1 Tbs. extra virgin olive oil (optional)
In a bowl, mix in all the ingredients except nuts. Chill for an hour or so. Garnish with toasted nuts just before serving.
(Recipe courtesy of www.saffrontrail.blogspot.com, 2008.)
Let us know what your favorite recipes are for any of our veggies by commenting on this week’s newsletter blog entry, or via email. We love to hear from you!
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021
greenedgegardens@verizon.net
Or visit us at our blog…
www.greenedgegardens.blogspot.com
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