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.

October 21, 2009

OCTOBER 19th-24th

What an absolutely gorgeous day we are having in SE Ohio! With the exception of the emergence of the dreaded Asian lady beetles, it’s been pretty near perfect.
The second heated greenhouse pieces have arrived, and the work of setting it up will begin in a couple of days. Kip’s brother is coming to the farm to help with this project. Other tasks completed this week included securing the sides of the greenhouses for winter winds, installing the h oops in the gardens which support the row covers and plastic for early winter ‘outside’ crops, and all of the varieties of greens for the winter season have been planted in the houses.
We have welcomed two of Steve’s (our intern) friends who have helped us for these first three days. Jenny worked with him on a farm in Puget Sound last summer. These extra hands have really been a great help! …and they’re very good at Uno too!
Today we had a visitor, Jim Couts, from Marietta. In his most recent past, he was busy advocating to feed the migrant worker population in Meigs county. Currently, he is attempting to establish a working organic farm that will supply school children in the area with local, fresh, and organic food. We have agreed to assist him with technical information as needed.
In response to several questions concerning the last deliveries for this summer cycle – full share members in Columbus end on Nov. 4th; half-share members end on Oct. 28th. The last pickup in Athens for both full and half share is on Nov. 4th, or at the Nov. 7th market. If you are still uncertain when your last pickup is, please call us and we will be happy to let you know.

Best Wishes,
(on behalf of Kip & Becky, Dan, John, Cale, Penny, Eric, and our interns: 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 colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.

Microgreens Mix: This blend of sunflower, cabbage, radish, buckwheat , and pakchoi is as spicy like a radish, but not overpowering since they are so small. Use them in wraps, salads, or as a snack by themselves.

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: This peppery green is a great addition to a nice salad. Or use it as a cooked green too.

.Dill: This fragrant herb is also great in salads, in soups, or as an addition to fish.

Collards: These beauties are some of the best we’ve ever grown. Simmer them with a hamhock, steam them, sauté them – it doesn’t matter. They are delicious! I’ve even used them as wrappers instead of cabbage leaves for ‘collard rolls’.

Swiss Chard: This mild green is also versatile. As with all greens, sauté, steaming, or stir-fry is the usual way they are cooked. They are also great in soup!

Potatoes: Yellow Finn is the variety of potato this week – good for boiling or baking – and has a buttery flavor.


4 tbsp. butter

1 1/2 c. diced onion
1 coarse grated carrot
2 c. water
1 tsp. salt
1/2 tsp. pepper
1 tsp. dillweed
3 c. milk
4 c. diced potato
2 tbsp. parsley
Dried potato flakes for extra thickening if desired

Brown onions in saucepan. Add potato, carrots, water, salt, pepper and dillweed. Cook over low flame until potatoes are tender, 20-30 minutes. Stir in milk and parsley; bring to boil. If desired add some potato flakes. Can also add frozen peas if desired.
~from Cooks.com

Sauteed Arugula ~from Recipeezaar.com
1 tablespoon
olive oil
10 ounces
mushrooms, quartered
red onion, diced
garlic cloves, minced
1/3 cup
vermouth or white wine
1/4 teaspoon
1 pinch chili pepper flakes
1/2 teaspoon
dried herbs (rosemary, thyme, oregano or parsley)
8 cups
arugula, ripped into bite size pieces washed and spun dry
cheese (optional)
1. In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2. Deglaze the pan with vermouth.Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes. Top with cheese.

1 comment:

Anonymous said...

Becky...Jim Couts used to be our back door neighbor. It you see him again...ask him about living on Seventh Street in Marietta.

Nice blog spot and web site.
Love you sis,