Our Daily Tasks: Covering and Uncovering

Our Daily Tasks: Covering and Uncovering

The winter wonderland where we grow your veggies.

The winter wonderland where we grow your veggies.
Photo credit: Emily Hammon
Want to join and receive your own share of delicious veggies each week? If you are interested in signing up, please email us at greededgegardens@gmail.com. For more information or to download our Enrollment brochure, visit our website at www.greenedgegardens.com/CSA.

We love sharing our wonderful produce with you! We started this blog so that we can keep you up to date with all that is happening on the farm. It is also an opportunity for all of us to get to know one another better. One of the strengths of a CSA is the direct relationship between the farmer's experience and your experience receiving fresh vegetables weekly.

We want to hear from you, so please feel free to share recipes, thoughts and ideas-just click on the COMMENT below each post to add to our CSA community.

June 23, 2008

Reducing Our Footprint On The Earth…

In an effort to be as environmentally friendly as possible, we have made some exciting new changes.

1.) Our NEW Packaging: In the past, we’ve delivered the CSA shares in brown paper bags but we then had to package the just-rinsed produce in plastic bags to keep the water from ruining the bags. This summer we are going to use wax-covered cardboard boxes to eliminate the bags!

We ask that you please return the boxes when you pick up your next week’s produce, so that we can reuse them & continue to recycle them. OR you can bring your own bag to the pickup location & leave the box there with your pickup host.

2.) Our Newsletter: We’ve been wanting to do this for a while, but we weren’t able to until now. We will be phasing out the hard, paper copy of the newsletter as we will be posting it every week on this blog! This way you can still find out all the current happenings on the farm, know what your weekly share includes & still have the great recipes to help you use the great produce. (We will also supply some hard copies of the newsletter for those who do not have internet access.)

THANKS to everyone who encouraged us to reduce our environmental footprint with the paper & plastic ~ we look forward to hearing more suggestions from our CSA members!

June 22, 2008



Hello Everyone!

Welcome to your Summer 2008 CSA share! We are so happy to have you join us for this bountiful season of produce. Already we have a wonderful abundance of delicious veggies to share with you—a couple of which are a surprise even to us! For instance, how many of you know what a Garlic Scape is? I had no idea until I started working here three summers ago. One hot day early in the summer our farm manager Dan sent us out to pull the flower heads off of the tops of the garlic plants. Why in the world would anyone do such a thing, I wondered. I quickly found out that those gorgeous bulbs of garlic you’ll find in your shares later in the season won’t grow as big and flavorful if the plant is allowed to flower. If you pull the flower heads off before they bloom you not only get an early tasty garlic treat, you also help the plant focus its energy down into the bulb. So now that you know what these crazy scapes are, you can enjoy using them in the first recipe of this newsletter, or in any of your favorite recipes that call for garlic.

To start off this season we want to let you know about our OPEN FARM DAY—JULY 27th . Please mark your calendars and come visit us at the farm. For more information about this event and the daily goings-on here at Green Edge do check out our blog at greenedgegardens.blogspot.com

Best Wishes,

Claudia (on behalf of Becky, Kip, Margaret & the whole farm crew)


Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi)).

Romaine Lettuce (Certain to be one of everyone’s favorites, this head lettuce is crunchy, delicious and versatile. Chop for salad greens or use the large leaves as a wrap for tuna or chicken salad, etc.)

Swiss Chard (One of our favorite greens that happens to be growing like gang-busters-- don’t forget that you can blanch, freeze & store it for later.)

Beets (Bright, beautiful and not to mention sweet as could be. Break out those canning supplies and start pickling! You’ll want to savor this early season favorite if you don’t eat them all up as soon as you get them!)

Green Onions (Another of our early season staples, these wonderful roots compliment any salad, stir-fry, veggie tray, etc. Summer wouldn’t be the same without them.)

Garlic Scapes (These fantastic gems are the flower heads of the garlic plant. You can use them just as you would garlic cloves. Chop, mince or stir-fry whole; they can also be chopped and frozen for use later.)

Sweet Basil (One of the true harbingers of summer and we are so happy to have it for you in your first share. Combine it with the garlic scapes in your favorite pesto recipe & enjoy!)

Recipe: Jasmine Rice with Garlic, Ginger & Cilantro (Serves 8)

3 C. jasmine rice
3 Tbs. vegetable oil
1/3 C. finely chopped peeled fresh ginger
6 garlic scapes, chopped or minced
4 ½ C. low-salt chicken broth
3/4 tsp. salt
1 large bunch fresh cilantro, basil or parsley coarsely chopped

Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds.

Add rice and stir 3 minutes.

Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes.

Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.

(Recipe adapted from Bon Appetit, February 2007, found at epicurious.com)

Recipe: Basil Pesto
(Makes about 1 ¼ cups)

4 C. packed fresh basil leaves, washed well
½ C. pine nuts, toasted until golden, cooled, and chopped fine
½ C. freshly grated Parmesan (about 1½ ounces)
2 large garlic cloves, minced, or 2 to 3 garlic scapes (cut off flower head & discard)
¼ C. plus 3 Tbs. extra-virgin olive oil

Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

(Recipe courtesy of Gourmet, September 1996, found at epicurious.com)





SUNDAY JULY 27th , 2008

(Details coming soon on our blog.)

Come on down to Athens County and meet everyone here at the farm as well as your fellow CSA community members. Enjoy touring the farm, sharing in a potluck feast, and listening to some great music all the while surrounded by the gorgeous hills and gardens of Green Edge.

We can’t wait to see you here!

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR


Check us out at the Athens Farmer's Market blog!

We've been featured in the Athens Farmer's Market blog, showing how the produce gets to the market. Come learn about our typical Friday & Saturday routines by going here:


Our article is entitled, "from the farm to the market"
on 6/02/08