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.

January 22, 2009

MORE DELECTABLE DELIGHTS...(Thanks Ruth for contributing!)

EASY SAUTEED GREENS (You can substitute any of our greens for the kale.)

  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar
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 cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

(Recipe courtesy of The Food Network website)


4 medium sweet potatoes (about 6 ounces each)
1 cup grated cheddar or cheese of choice
1/4 cup yogurt

Preheat oven to 350 to 375 degrees.
Bake potatoes.
Hold potatoes with a kitchen towel, cut a slice from the top, and scoop out pulp. leaving the shell intact.
Mash pulp with 3/4 cup cheese and yogurt until light. stuff back into shells, top with remaining cheese, and sprinkle with paprika.
Return to oven for 5 min to melt cheese.

Serves 4

(Recipe courtesy of Nikki & David Goldbeck's American Wholefoods Cuisine.)

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