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.

August 5, 2009

Hello Everyone!

The Great Tomato Surge has begun! The cooler temperatures have delayed the harvest a bit this year, but they are beginning their ripening wave. This means that you will find your first heirloom tomatoes of the season in your share this week. More tender and flavorful than the slicers you have been receiving, we're quite confident you will enjoy simply slicing and eating these gorgeous tomatoes.

This time of year is extremely busy at the farm, as you might expect. Not only are we keeping up with the weeding, watering and harvesting of the summer crops, but also planning and planting for the fall gardens! Planning for the Winter CSA has even begun (yes there really are that many logistics), and we'll be sure to let you know the details when they are all set.

We want to thank everyone who has been bringing their bags and boxes back to their pick-up site. Being able to pack your weekly shares in these reusable containers cuts down packaging waste by a significant amount. So, thank you for your efforts, and please keep it up for the rest of the season.

With the movie Food Inc. getting so much press lately, it is obvious that sustainable farming is becoming more of a mainstream topic than ever before. Through our organic certification and CSA Program, we feel that we are grounded in the true values of that movement. We of course, could do none of these things without your commitment and participation, and we sincerely hope you know how much that we appreciate your support. We hope that you, as a consumer, recognize your important role in this process. And if you're just a member because you think the veggies are delicious, that's fine too!

Best Wishes,
Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Becky, & Julia)

Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Dill: This aromatic herb can accompany potatoes, fish and pairs well with tomatoes. Can also be used in place of parsley as an edible garnish.

Tomatoes: A wonderful tasty selection from the many heirlooms that we’re growing this season. First, try a slice of each of them on their own. After that, go nuts using them in all of your favorite tomato recipes. They are truly the best tomatoes around!

Beets: As we get later into the season, the beet greens will be a little more tattered, but the roots are just as useful and delicious as they have been all along.
Cucumbers: Crisp and crunchy! This is our first season to offer these summer taste treats, and we are excited!

Green Peppers: Sweet and crunchy.

Summer Squash: You're getting mostly the yellow summer beauties this week. Great to liven up a summer pasta dish!

Sweet Onions: These come to you this week from another great organic grower in Athens.

Basil: This summer herb is good for so much more than just pesto. Try it in marinades, pasta sauces and with your morning eggs. Always add just before serving, so the flavor doesn't get cooked out.

Eggplant: These purple beauties are amazing. No need to peel or blanch, and seeds are not a bother either. Chunk them for shish-kabobs, or slice for sauté. Yum-yum.

Green Beans: Our first offering of these sweet summer treats this season. This is a variety called Provider; we guess because they do. Great to snack on while you're preparing dinner!

We will be emailing you soon about the opportunity to purchase some delicious food from other Athens-area producers, and have it delivered to your CSA pick-up site. We will be offering naturally raised Pork and Chicken products from King Family Farm, as well as a variety of Goat's Milk Farmstead Cheeses from Integration Acres.
The email will detail what's available, and how to place an order. We need to receive all orders by August 15th, and the items will be
delivered with your CSA on August 19th.


SALAD 6-8 servings

6-8 C. thinly sliced cucumbers
1 tsp. salt
½ C. white vinegar
1 Tbl. Sugar
2 tsp honey
¼ C. vegetable oil
¼ C. minced fresh dill, fennel, parsley, or chives
¼ C. sliced red onion or scallions

Place the cucumbers in a colander and sprinkle with salt. Weight the cucumbers with a heavy plate and let them drain for an hour. Transfer to a large bowl.
Mix the vinegar, sugar, honey, and oil. Pour over the cucumbers. Toss the herbs and onions or scallions. Chill for about an hour and serve.

From: Joy of Gardening Cookbook, Janet Ballentyne, 1984

Recipe: Cilantro Pesto
3 garlic cloves ¾ cup packed fresh cilantro ½ cup packed fresh parsley ½ cup extra virgin olive oil 1/3 cup finely grated Parmesan cheese¼ cup chopped walnuts 1 tablespoon fresh lemon juice ½ teaspoon kosher salt ½ teaspoon coarsely ground black pepper

Place garlic and some of the oil in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Chill and serve.

Can be eaten on pasta, chicken, shrimp, veggies, or as a dip.

Recipe courtesy of

Recipe: Sour Cream Dill Dip

2 oz. cream cheese at room temp
2 T. minced fresh parsley
¼ cup minced fresh dill
¼ cup mayonnaise
2 garlic cloves, minced
1 teaspoon lemon juice
½ teaspoon salt
3 T. Worcestershire sauce
dash hot sauce
1 ½ cups sour cream

Combine all the ingredients, except the sour cream, in a food processor and process until well blended. Remove this mixture from the processor and stir in the sour cream. Chill the dip for at least 30 minutes to allow the flavors to mingle. Serve chilled.

Cut up all the veggies from your share, dip, and enjoy!

From: Joy of Gardening Cookbook, Janet Ballentyne, 1984

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