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.

September 23, 2009

CSA NEWSLETTER: WEEK 14

ATHENS HILLS SUMMER CSA

WEEK FOURTEEN:

SEPTEMBER 21st - 26th

Tuesday was officially the first day of Autumn, with cool, rainy weather to prove it. The rain was most welcomed, as it has been dusty and dry around here for some time. The rain is especially helpful for the young fall crops, as well as the newly planted cover crops in the fallow fields.

Some of the tomato plants will be pulled from two of the coldframes this week to make room for salad mix and other fall and winter crops. You are receiving Heirloom tomatoes in your share this week---savor them, because though we hope to have another week of them, this could be the last. Other veggies of note in this week's share are the ever delicious and nutritious Kale, and the first offering of Garlic. This time of year it is perfect for the three S's: salads, saut├ęs and soups; and your share this week should be giving you a solid base for all three.

Plans are progressing for the Winter 2010 CSA program. As Summer CSA members, we give you priority in signing up for the Winter program before we accept open enrollment. Later this week, we will be mailing you details on the Winter CSA, including a form for enrollment. Please get back to us as promptly as possible to ensure a spot--the Winter CSA consistently fills up quickly.

Finally, I will be posting some new pictures of the Farm on the blog later this week, so check back to see the changing seasons at Green Edge Organic Gardens.

Thanks so much for your continued support.

Best Wishes,

Rob

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


FEATURED VEGGIES

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

Tomatoes: Our colorful and delicious heirlooms return to your share this week. Each variety has its own taste to savor before they leave us for the season.

Cherry Tomatoes: A mixture of the sweetest ‘Sungold’ and ‘Sweet 100’s. As tasty as they are versatile, we ‘re convinced they are absolutely the best summer candy!

Green and Red Peppers: Sweet green and colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.

Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.

Red Potatoes: These Red Sangree potatoes are so fresh, you can't go wrong. Wonderful boiled, roasted, shredded, however and with whatever you desire.

Garlic: One of our favorite root crops. Heart-healthy as well as delicious, use this seasoning for absolutely any recipe that calls for garlic.

Kale: Our first of the fall plantings is ready and very tasty. It is always exciting to see these gorgeous greens after a long hot summer. I hope you enjoy the first tastes of autumn this week.

Micro Mix: This delicious blend of sunflower, buckwheat, radish, cabbage and kogane sprouts is a fantastic topper for sandwiches, salads or as a snack.


Grilled Potato Slices with Salt and Vinegar

1 lb. potatoes, cut lengthwise into ¼ inch slices

2 cups white vinegar

2 Tablespoons extra-virgin olive oil

1 ½ teaspoons coarse salt, plus more for sprinkling

¼ teaspoon freshly ground pepper

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes. Cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Serves 4.

From Martha Stewart Living, June 2009



2 comments:

morganmalfoy said...

I used my kale, potatoes, and garlic in soup today! I roasted the peppers, tomatoes, and more garlic to use with pasta!

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