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 30, 2009

Week 15 Newsletter




Last Saturday in Athens, rain brought fall to us - thoroughly drenching the brave crew who worked the market. And besides picking, packing, and harvesting your share this week, the crew is scurrying to finish the winter squash harvest, keeping the sweet potatoes safe from potential frost, and picking the last of the tomatoes, and pulling the plants from the greenhouses. All of this to prepare for the Winter 2010 CSA season.

As a member of the summer 2009 season, you will be receiving in the mail next week, your reservation for this coming winter season. Please take a moment to respond as the winter season fills up quickly.

While there hasn’t been a frost warning issued as of yet, we are still preparing as if there is one. This means that all of the pieces of row covers will be taken to the fields to cover the remaining plants, keeping them away from frost should it come. Basil is being picked to dry or to process into pesto for wintery tastes of summer.

The ground stakes for the new heated greenhouse are ready and will be picked up by someone sometime this week. These will be installed so the ground will settle before the greenhouse construction at the end of the month. This new house will attach to the older heated house and finally uses the built-in expansion capabilities of the boiler.

Lastly, please take a mental look at the past season. In the next few weeks, we will be sending you a survey that will help us plan for next summer. Basic questions will include your opinions about quantities, quality, and variety including the new ‘Combination’ share.

WE NEED THE GREEN BAGS! Please try to return your green bags. We’re running low again. Thanks!!


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


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.

Sweet 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.

Arugula: You love it or hate it! This herb/green has bold and distinctive flavor. We like it raw in salads or cooked plain or as a herb.

Kale: Our first of the fall plantings is ready and very tasty, sweet, and tender. 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.

Sunflower Microgreens: These juicy and crunchy yum-yums work great on salads, pizza and stir-fries. Or try them solo – kids love them that way!

Shiitake Mushrooms: Another bold flavored item this week. Try these in soups, sautéed as a topping, simmered in soup, or any/many other ways.

Acorn Squash: This sweet and mild flavored squash will work with any winter squash recipe (except spaghetti). Try it baked with butter and brown sugar or maple syrup in the well.

Eggplant: This is the last of the season. Please enjoy.


Yield: 6 Servings.

3 Cups mashed, cooked acorn squash

½ Cup molasses

3 Tbls. whole wheat flour

1 ¼ tsps. salt

¼ tsp. nutmeg

¼ tsp. ginger

3 eggs., separated

¼ cup finely chopped walnuts or pecans

1. Preheat the oven to 350 degrees.

2. In a large bowl, blend together the squash, molasses, flour, salt, nutmeg, ginger and egg yolk. Beat the egg whites until stiff but not dry. Fold into the squash mixture. Turn into an oiled 1 ½-qt baking dish. Sprinkle nuts around outside edge and bake one hour or until golden and crusty.

-from The New York Times Natural Foods Cookbook, 1971

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