When Do I Get My First Share After the Holidays?
Please remember that there will be no shares delivered on 12/22 and 12/29, so that we may spend time with our loved ones at the holidays.
Here is when you can expect your first CSA share after the holiday break:
Full Share Wednesday Members (Athens or Columbus):1/5
Half Share Columbus Members: 1/5
Full Share Saturday Members: 1/8
Half Share Athens Wednesday Members: 1/12
Half Share Saturday Members: 1/15
December 20, 2010
December 15, 2010
Week 3 Newsletter
Week #3 December 15, 2010
Winter has definitely arrived! This week’s lower temperatures weren’t this severe until well into January last year. Fortunately, we keep our attention on the weather forecasts for up to the hour changes in highs and lows. These are the critical factors which determine whether we ‘cover-up’ with row covers, or with row-covers + plastic. These past few days have definitely included the plastic.
Today is the last delivery of the year 2010. Delivery resumes for all Columbus members, both half- and full-share folks on January 5th. This date also include the Athens full-share folks with the Athens half-shares resuming on the 12th. Please mark your calendars!
Three weeks ago, we were visited by the FDA (Food & Drug) inspector. His questions were a little more rigorous than the ODA (Ohio Dept. of Ag.) ones. His concerns seemed to be about traceability of products. But all of our procedures are in order, and we are now proud to say that we are a recognized on-farm proces-sor with both of these agencies. Though we don’t know (and neither did he) how the newly passed Food Safety Bill will affect small farms like ours, we feel confident that these inspections can only strengthen our ability to continue to serve our community.
We are also thrilled to share with you that the Winter 2011 season is completely ‘SOLD OUT”. Even with our expanded availability this year, news about our program has travelled fast, and we now have many names on our ‘waiting list’ for next winter’s (2012) cycle. Thanks! Final plans for this summer’s Summer 2011 season will be finalized within the next 3-4 weeks and will be posted on the website as well as e-mailed to you. This is earlier than in past years and we are ecstatic to be able to plan for summer even as the winter is truly just getting under way.
Don’t forget to check out the blog for pictures of your veggies, storage tips and even more recipes, some from our famous Friday Farm Lunch and from the newsletters and others sent from members: http\\:greenedgegardens.blogspot.com
From all of us at Green Edge,
Becky (Kip, Dan, John, , Rob, Cale, Julia, Penny, Guinevere
THIS WEEK’S VEGGIES
Salad Mix – In the mix t his week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - There are shiitake mushrooms this week. Remember to store them in a paper bag either in the crisper drawer of the frig, or with the paper bag inside a plastic one in other area of the frig.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Potatoes – It was a bum-per crop this year! Baking them whole inside of aluminum foil is a new way I’ve tried this year. It seems to keep more of the mois-ture in the potato. Other ways – wash, dry, and grease the skin for baking (w/o foil), steam them, grated them for ‘roasties’.
Butternut Squash – These store wonderfully in a cool, dark area so don’t feel that this must be used immediately. Recent reading of recipes showed me a new way to peel the squash before cooking. Split it and place the cut side down and use a parer – sure beats trying to peel in whole!
Collards - Sweet and crunchy is the best way to describe the flavor of the stems of thee beauties. And the greens are amazing in soups or stir-fried. These need a little longer cooking time than some of the other greens.
Swiss Chard - By far, this is the mildest flavored green we grow. This mildness is what makes it such a perennial favorite with our cus-tomers.
The Combo Corner
The apple selections from Cherry Orchard are: Melrose ("The Ohio Apple"), Golden Delicious and Fuji.
This week’s bread from The Village Bakery and Café is Ukrainian Rye - rich with house made sour cream made from Snowville Cream, and lightly strewn with caraway seeds, this is a traditional recipe from Ukraine, often used to make little rolls called Balabusky. Makes wonderful egg salad sandwiches!
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1188 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Already it is time for me to start nagging about the return of the green bags. This is important. Please help us with this. The bags represent your and our commitments to les-sening the burden of packaging, but it only works when the bags are returned. If you have trouble with remembering, try bringing your own bags with you to pickup and simply transfer the veggies to your bags and leave ours at the pickup site. It could work.
RECIPES
COLLARD GREENS SOUP
1/2 c. Northern beans
2 qt. water
1 sm. ham bone
1 sm. ham hock
½ lb. beef short ribs
1 bay leaf
1 tsp. salt
2 potatoes, diced
1 bunch fresh collard greens, chopped
½ onion, chopped
½ green pepper, chopped
1 blood sausage (Mor zilla)
3 tbsp. bacon drippings
Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf, and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Sauté onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens. Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
~from cooks.com
HADLEY'S NO PORK LOW CHOLESTEROL COLLARD GREENS
1 med. onion, peeled & whole
2 tbsp. vinegar
1 tbsp. hot sauce (Louisiana style)
2 lg. smoked turkey wings
1 tsp. sugar
1/4 c. Promise butter
2 lg. bags fresh chopped collards or 2 bunches fresh collard greens
1. Chop greens by cutting up leaves until very small.
2. Start to a boil 1 quart water with turkey wings and butter and onion. Add greens and cook medium high for 1 hour. Add hot sauce, vinegar, sugar and continue to cook until tender, 30 minutes or more.
~from cooks.com
ALL THINGS SWEET (potato)
Sweet potatoes usually cook faster than Irish potatoes. They also get mushy when overcooked. It’s a good thing they taste so good! Whole potatoes will bake in about 45-60 minutes, while sliced potatoes can sauté in 5-8 minutes.
Store them in a warm (55-60F) place with a humidity of 75-80 %. Or you can parboil them for 2-3 minutes and then freeze. Don’t store in a refrigerator as they will develop soft spots.
SWEET POTATOES IN GINGERHONEY SAUCE
2 Tbl. minced fresh ginger root 1 tsp. ground cardamom 2 Tbl. lemon juice 3 Tbl. honey 2 Tbl. butter salt 1 ½ Cups water 6 cups cubed sweet potatoes
In a large sauté pan, simmer the ginger, cardamom, lemon juice, honey, butter, salt, and wa-ter for 2 minutes. Add the cubed sweet potatoes and simmer gently until the potatoes are just tender, 6-8 minutes. Serve immediately.
SWEET POTATO CURRY SOUP
3 Tbl. vegetable oil or butter
1 cup chopped onion
8 cups cubed sweet potatoes
1 cup water
1 tsp curry powder
½ cup cider
4 cups milk
salt and white pepper
In a large soup pot, heat the oil, and sauté the onion until limp, 3-5 minutes. Add the sweet potatoes, water, and curry. Simmer until the potatoes are very tender, about 15 minutes. Cool the soup slightly. Puree in a blender or food processor, adding the cider and milk. Add more milk if you prefer a thinner soup. Season to taste with salt and white pepper. Reheat and serve.
~ from Joy of Gardening Cookbook, Ballantyne, 1984
Winter has definitely arrived! This week’s lower temperatures weren’t this severe until well into January last year. Fortunately, we keep our attention on the weather forecasts for up to the hour changes in highs and lows. These are the critical factors which determine whether we ‘cover-up’ with row covers, or with row-covers + plastic. These past few days have definitely included the plastic.
Today is the last delivery of the year 2010. Delivery resumes for all Columbus members, both half- and full-share folks on January 5th. This date also include the Athens full-share folks with the Athens half-shares resuming on the 12th. Please mark your calendars!
Three weeks ago, we were visited by the FDA (Food & Drug) inspector. His questions were a little more rigorous than the ODA (Ohio Dept. of Ag.) ones. His concerns seemed to be about traceability of products. But all of our procedures are in order, and we are now proud to say that we are a recognized on-farm proces-sor with both of these agencies. Though we don’t know (and neither did he) how the newly passed Food Safety Bill will affect small farms like ours, we feel confident that these inspections can only strengthen our ability to continue to serve our community.
We are also thrilled to share with you that the Winter 2011 season is completely ‘SOLD OUT”. Even with our expanded availability this year, news about our program has travelled fast, and we now have many names on our ‘waiting list’ for next winter’s (2012) cycle. Thanks! Final plans for this summer’s Summer 2011 season will be finalized within the next 3-4 weeks and will be posted on the website as well as e-mailed to you. This is earlier than in past years and we are ecstatic to be able to plan for summer even as the winter is truly just getting under way.
Don’t forget to check out the blog for pictures of your veggies, storage tips and even more recipes, some from our famous Friday Farm Lunch and from the newsletters and others sent from members: http\\:greenedgegardens.blogspot.com
From all of us at Green Edge,
Becky (Kip, Dan, John, , Rob, Cale, Julia, Penny, Guinevere
THIS WEEK’S VEGGIES
Salad Mix – In the mix t his week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - There are shiitake mushrooms this week. Remember to store them in a paper bag either in the crisper drawer of the frig, or with the paper bag inside a plastic one in other area of the frig.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Potatoes – It was a bum-per crop this year! Baking them whole inside of aluminum foil is a new way I’ve tried this year. It seems to keep more of the mois-ture in the potato. Other ways – wash, dry, and grease the skin for baking (w/o foil), steam them, grated them for ‘roasties’.
Butternut Squash – These store wonderfully in a cool, dark area so don’t feel that this must be used immediately. Recent reading of recipes showed me a new way to peel the squash before cooking. Split it and place the cut side down and use a parer – sure beats trying to peel in whole!
Collards - Sweet and crunchy is the best way to describe the flavor of the stems of thee beauties. And the greens are amazing in soups or stir-fried. These need a little longer cooking time than some of the other greens.
Swiss Chard - By far, this is the mildest flavored green we grow. This mildness is what makes it such a perennial favorite with our cus-tomers.
The Combo Corner
The apple selections from Cherry Orchard are: Melrose ("The Ohio Apple"), Golden Delicious and Fuji.
This week’s bread from The Village Bakery and Café is Ukrainian Rye - rich with house made sour cream made from Snowville Cream, and lightly strewn with caraway seeds, this is a traditional recipe from Ukraine, often used to make little rolls called Balabusky. Makes wonderful egg salad sandwiches!
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1188 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Already it is time for me to start nagging about the return of the green bags. This is important. Please help us with this. The bags represent your and our commitments to les-sening the burden of packaging, but it only works when the bags are returned. If you have trouble with remembering, try bringing your own bags with you to pickup and simply transfer the veggies to your bags and leave ours at the pickup site. It could work.
RECIPES
COLLARD GREENS SOUP
1/2 c. Northern beans
2 qt. water
1 sm. ham bone
1 sm. ham hock
½ lb. beef short ribs
1 bay leaf
1 tsp. salt
2 potatoes, diced
1 bunch fresh collard greens, chopped
½ onion, chopped
½ green pepper, chopped
1 blood sausage (Mor zilla)
3 tbsp. bacon drippings
Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf, and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Sauté onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens. Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
~from cooks.com
HADLEY'S NO PORK LOW CHOLESTEROL COLLARD GREENS
1 med. onion, peeled & whole
2 tbsp. vinegar
1 tbsp. hot sauce (Louisiana style)
2 lg. smoked turkey wings
1 tsp. sugar
1/4 c. Promise butter
2 lg. bags fresh chopped collards or 2 bunches fresh collard greens
1. Chop greens by cutting up leaves until very small.
2. Start to a boil 1 quart water with turkey wings and butter and onion. Add greens and cook medium high for 1 hour. Add hot sauce, vinegar, sugar and continue to cook until tender, 30 minutes or more.
~from cooks.com
ALL THINGS SWEET (potato)
Sweet potatoes usually cook faster than Irish potatoes. They also get mushy when overcooked. It’s a good thing they taste so good! Whole potatoes will bake in about 45-60 minutes, while sliced potatoes can sauté in 5-8 minutes.
Store them in a warm (55-60F) place with a humidity of 75-80 %. Or you can parboil them for 2-3 minutes and then freeze. Don’t store in a refrigerator as they will develop soft spots.
SWEET POTATOES IN GINGERHONEY SAUCE
2 Tbl. minced fresh ginger root 1 tsp. ground cardamom 2 Tbl. lemon juice 3 Tbl. honey 2 Tbl. butter salt 1 ½ Cups water 6 cups cubed sweet potatoes
In a large sauté pan, simmer the ginger, cardamom, lemon juice, honey, butter, salt, and wa-ter for 2 minutes. Add the cubed sweet potatoes and simmer gently until the potatoes are just tender, 6-8 minutes. Serve immediately.
SWEET POTATO CURRY SOUP
3 Tbl. vegetable oil or butter
1 cup chopped onion
8 cups cubed sweet potatoes
1 cup water
1 tsp curry powder
½ cup cider
4 cups milk
salt and white pepper
In a large soup pot, heat the oil, and sauté the onion until limp, 3-5 minutes. Add the sweet potatoes, water, and curry. Simmer until the potatoes are very tender, about 15 minutes. Cool the soup slightly. Puree in a blender or food processor, adding the cider and milk. Add more milk if you prefer a thinner soup. Season to taste with salt and white pepper. Reheat and serve.
~ from Joy of Gardening Cookbook, Ballantyne, 1984
December 10, 2010
Veggie List for Week 3
Veggie List for Shares Delivered Wednesday, 12/8 and Saturday, 12/15
Sweet Potatoes
Butternut Squash
Collard Greens
Swiss Chard
Sunflower Microgreens
Salad Mix
Shiitake Mushrooms
Sweet Potatoes
Butternut Squash
Collard Greens
Swiss Chard
Sunflower Microgreens
Salad Mix
Shiitake Mushrooms
December 8, 2010
December 8th Newsletter
Week #2 December 8, 2010
Welcome one and all to the 2nd week of the Winter 2011 season. With this week, a special welcome to all of the Columbus Half-share folks. We’re thrilled and thankful to be here with you again. We are also thrilled to announce that we are completely full! We are now entering people onto our Waiting List! Hopefully you have received your confirmation letter in the post. Please read it with care as there are many topics discussed, and you will find the answers to the most-often-asked questions. Also, please let us know if your share descrip-tion is wrong. These letters are our way of double-checking with you; we may just have sent the wrong letter by mistake, but if you don’t tell us, we can’t fix it.
Also, think of your share in terms of ‘Athens’ or ‘Columbus’, and then as ‘full’ or ‘half’-share. Many of our messages will define folks by those terms, so it’s good to know which group you are in. Thanks so much. As before, your newsletter will be emailed to you every Wednesday morning, and can also be found on the blog: www.greenedgegardens.blogspot.com We update the pictures weekly, so check out your veggies and the crew. If you prefer NOT to receive the newsletter by email, just let us know and we’ll be happy to remove your ad-dress from the list. Since this is just the 2nd delivery and newsletter for this season, we wanted to include reminders about some upcoming dates:
There are no deliveries for the dates of December 22nd and December 29th.
Deliveries resume:
January 5th - ALL Full-Shares Cols. & Athens; Cols. Half-Shares
January 8th - Athens Farmers Mkt Full
January 12th- Athens Half-shares HyB.
January 15th – Athens Mkt Half-shares
The drastic drop in temperatures this week has thrown the crew into hyper-winter mode. Constant monitoring of projected temperatures and precipitation rules the work. Daily covering and uncovering of the greenhouses takes 2 people at least 45 minutes for either of these tasks.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, and Guinevere)
THIS WEEK’S VEGGIES
Butternut Squash – These win-ter squash are just bursting with flavor. They can be a little daunt-ing to handle, but the insides are definitely worth it.
Potatoes - Kennebec is the va-riety of potato in the shares this week. They are a ‘full-service’ potato – bake, boil, steam, or fry.
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Tatsoi – Tatsoi is a mild Asian green. We have put the thinnings in salad mix, but now they are grown and can be used as any other green. The stems are tender enough to eat raw, so when cook-ing these, don’t expect it to take a long time.
Pe-tsai – You may recognize this green in a smaller size in the salad mix. Very mild and juicy, try it in a broth soup like miso, or just cook it as a green. Recipe on page 2.
Arugula - This versatile green can be used raw in salads or steamed. Its pep-pery flavor will delight or disgust. Recipe on pg. 2
Mushrooms - The meaty consistency of this mushroom and its distinct flavor combine to make it a real crowd pleaser. Whether in an omelet or on a steak or marinated raw, its versatility is renown. Storage information on the 2nd page.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8 pm
TIBET – 614-784-8124 12 pm-6 pm
BEXLEY MARKET-614-252-3951 3-8 pm
UPPER ARLINGTON 614-506-3086 4-8 pm *new location; see address in letter
CLINTONVILLE COOP – 614-261-3663 2-8 pm
PLATES –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 1-6 pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Mushroom Storage
When you find your mushrooms, note whether they have come to you in paper or plastic. If they are in paper, then simply put that bag in a plastic bag to keep their moisture. However, if you worry that you won’t use them in time, don’t use the plastic and keep them in the paper bag in the crisper drawer of the frig. This way simply lets them dry. Basically, excess moisture can cause them to decay much quicker. The length of time you keep them is also critical. I have found paper bags of (now dried) mushrooms weeks after I put them in the drawer. They were dry, but still worked well in sauces and stir-frys.
Recipes
MISO SOUP WITH CABBAGE (Pe-tsai), CARROTS, AND MUSHROOMS
Chopped onions (6 scallions?)
Chopped garlic (4 buds?)
Chopped celery (2 stalks?)
Stock, broth, or water (1/3 cup?)
Sauté veggies in small amount of stock, broth or water until onions caramelize and liquid nearly eva-porates (about 12 minutes in my microwave - check often), stovetop works fine too.
Use a 2 quart pot.
1 head Napa cabbage or Pe-tsai, chopped in big pieces (2" x width of leaf)
thin diagonally sliced carrots (10 tiny ones?)
4 oz of sliced fresh shitake caps
4 cups stock, broth, or water
Add these to sautéed veggies and simmer until cabbage is not quite done (you're going to cook some more in the next step and want it a little crunchy when you're all done).
8 tablespoons cornstarch
water as necessary to dissolve it
Mix till smooth, add a little hot liquid from soup, and return to soup pot. Simmer until it thickens. (I think I could have used more cornstarch here so it would have thickened more quickly.
2 big tablespoons miso (I used Mellow Red Miso, but I bet any salty or mellow miso would be good. If you are unfamiliar with the intensity of your kind of miso, you might start with one tablespoon!)
Thin miso with water, gradually stirring until you have a liquid (no lumps!), then stir into soup. Cook one minute. Do not boil.
Add a jolt of balsamic vinegar (or something else! or nothing) and serve this with fresh bread or cornbread - unbelievable!
Makes 4 good-sized servings with under 1 gram fat each.
~from fatfree.com
Linguine with Arugula, Pine Nuts, and Parmesan Cheese
1 pound linguine
½ cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
additional freshly grated Parmesan cheese
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Re-move from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
~from seasonalchef.com
ARUGULA, BLUE CHEESE & LEMON SIDE SALAD
At last Saturday’s market in Athens, one of our customers told us about a wonderful and simple way to enjoy arugula. Wash, dry, and chop the arugula leaves. Drizzle with olive oil and lemon juice. Toss in some crumbled blue cheese. So, I tried it. WOW! I made it again and tried to come up with some idea of quantities:
1 bunch of arugula, chopped
¼ Cup crumbled blue cheese
1-2 Tbl olive oil, drizzled 1-2 Tbl lemon juice, drizzled
One interesting thing about this vegetable is the three separate reactions from the 3 people who shared this dish. One of us could taste nothing but the lemon juice, another could only taste the arugula, and another, thought the ratio very balanced. I guess this is what makes cooking so challenging.
WILTED TATSOI
Tatsoi is very similar to spinach in texture and cooking – a little heat can go a long way. Try these savory leaves with a little sesame oil and garlic in the skillet. Sauté garlic with the sesame oil, then add a little mustard and some dashes of vinegar. Whisk together to blend a little sauce. Then add the tatsoi stems and leaves. Simmer for a few minutes until the tatsoi is tender-crisp. Serve over rice or as a side dish by itself
Welcome one and all to the 2nd week of the Winter 2011 season. With this week, a special welcome to all of the Columbus Half-share folks. We’re thrilled and thankful to be here with you again. We are also thrilled to announce that we are completely full! We are now entering people onto our Waiting List! Hopefully you have received your confirmation letter in the post. Please read it with care as there are many topics discussed, and you will find the answers to the most-often-asked questions. Also, please let us know if your share descrip-tion is wrong. These letters are our way of double-checking with you; we may just have sent the wrong letter by mistake, but if you don’t tell us, we can’t fix it.
Also, think of your share in terms of ‘Athens’ or ‘Columbus’, and then as ‘full’ or ‘half’-share. Many of our messages will define folks by those terms, so it’s good to know which group you are in. Thanks so much. As before, your newsletter will be emailed to you every Wednesday morning, and can also be found on the blog: www.greenedgegardens.blogspot.com We update the pictures weekly, so check out your veggies and the crew. If you prefer NOT to receive the newsletter by email, just let us know and we’ll be happy to remove your ad-dress from the list. Since this is just the 2nd delivery and newsletter for this season, we wanted to include reminders about some upcoming dates:
There are no deliveries for the dates of December 22nd and December 29th.
Deliveries resume:
January 5th - ALL Full-Shares Cols. & Athens; Cols. Half-Shares
January 8th - Athens Farmers Mkt Full
January 12th- Athens Half-shares HyB.
January 15th – Athens Mkt Half-shares
The drastic drop in temperatures this week has thrown the crew into hyper-winter mode. Constant monitoring of projected temperatures and precipitation rules the work. Daily covering and uncovering of the greenhouses takes 2 people at least 45 minutes for either of these tasks.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, and Guinevere)
THIS WEEK’S VEGGIES
Butternut Squash – These win-ter squash are just bursting with flavor. They can be a little daunt-ing to handle, but the insides are definitely worth it.
Potatoes - Kennebec is the va-riety of potato in the shares this week. They are a ‘full-service’ potato – bake, boil, steam, or fry.
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Tatsoi – Tatsoi is a mild Asian green. We have put the thinnings in salad mix, but now they are grown and can be used as any other green. The stems are tender enough to eat raw, so when cook-ing these, don’t expect it to take a long time.
Pe-tsai – You may recognize this green in a smaller size in the salad mix. Very mild and juicy, try it in a broth soup like miso, or just cook it as a green. Recipe on page 2.
Arugula - This versatile green can be used raw in salads or steamed. Its pep-pery flavor will delight or disgust. Recipe on pg. 2
Mushrooms - The meaty consistency of this mushroom and its distinct flavor combine to make it a real crowd pleaser. Whether in an omelet or on a steak or marinated raw, its versatility is renown. Storage information on the 2nd page.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
This week’s bread from The Village Bakery and Café is the French GaletteThe milk share is not usually mentioned here since each member orders the type of milk wanted.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8 pm
TIBET – 614-784-8124 12 pm-6 pm
BEXLEY MARKET-614-252-3951 3-8 pm
UPPER ARLINGTON 614-506-3086 4-8 pm *new location; see address in letter
CLINTONVILLE COOP – 614-261-3663 2-8 pm
PLATES –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 1-6 pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Mushroom Storage
When you find your mushrooms, note whether they have come to you in paper or plastic. If they are in paper, then simply put that bag in a plastic bag to keep their moisture. However, if you worry that you won’t use them in time, don’t use the plastic and keep them in the paper bag in the crisper drawer of the frig. This way simply lets them dry. Basically, excess moisture can cause them to decay much quicker. The length of time you keep them is also critical. I have found paper bags of (now dried) mushrooms weeks after I put them in the drawer. They were dry, but still worked well in sauces and stir-frys.
Recipes
MISO SOUP WITH CABBAGE (Pe-tsai), CARROTS, AND MUSHROOMS
Chopped onions (6 scallions?)
Chopped garlic (4 buds?)
Chopped celery (2 stalks?)
Stock, broth, or water (1/3 cup?)
Sauté veggies in small amount of stock, broth or water until onions caramelize and liquid nearly eva-porates (about 12 minutes in my microwave - check often), stovetop works fine too.
Use a 2 quart pot.
1 head Napa cabbage or Pe-tsai, chopped in big pieces (2" x width of leaf)
thin diagonally sliced carrots (10 tiny ones?)
4 oz of sliced fresh shitake caps
4 cups stock, broth, or water
Add these to sautéed veggies and simmer until cabbage is not quite done (you're going to cook some more in the next step and want it a little crunchy when you're all done).
8 tablespoons cornstarch
water as necessary to dissolve it
Mix till smooth, add a little hot liquid from soup, and return to soup pot. Simmer until it thickens. (I think I could have used more cornstarch here so it would have thickened more quickly.
2 big tablespoons miso (I used Mellow Red Miso, but I bet any salty or mellow miso would be good. If you are unfamiliar with the intensity of your kind of miso, you might start with one tablespoon!)
Thin miso with water, gradually stirring until you have a liquid (no lumps!), then stir into soup. Cook one minute. Do not boil.
Add a jolt of balsamic vinegar (or something else! or nothing) and serve this with fresh bread or cornbread - unbelievable!
Makes 4 good-sized servings with under 1 gram fat each.
~from fatfree.com
Linguine with Arugula, Pine Nuts, and Parmesan Cheese
1 pound linguine
½ cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
additional freshly grated Parmesan cheese
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Re-move from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
~from seasonalchef.com
ARUGULA, BLUE CHEESE & LEMON SIDE SALAD
At last Saturday’s market in Athens, one of our customers told us about a wonderful and simple way to enjoy arugula. Wash, dry, and chop the arugula leaves. Drizzle with olive oil and lemon juice. Toss in some crumbled blue cheese. So, I tried it. WOW! I made it again and tried to come up with some idea of quantities:
1 bunch of arugula, chopped
¼ Cup crumbled blue cheese
1-2 Tbl olive oil, drizzled 1-2 Tbl lemon juice, drizzled
One interesting thing about this vegetable is the three separate reactions from the 3 people who shared this dish. One of us could taste nothing but the lemon juice, another could only taste the arugula, and another, thought the ratio very balanced. I guess this is what makes cooking so challenging.
WILTED TATSOI
Tatsoi is very similar to spinach in texture and cooking – a little heat can go a long way. Try these savory leaves with a little sesame oil and garlic in the skillet. Sauté garlic with the sesame oil, then add a little mustard and some dashes of vinegar. Whisk together to blend a little sauce. Then add the tatsoi stems and leaves. Simmer for a few minutes until the tatsoi is tender-crisp. Serve over rice or as a side dish by itself
December 3, 2010
Week 2 Offerings
Veggie List for Week 2:
Deliveries Wednesday 12/8 and Saturday 12/11
Salad Mix
Tatsoi
Pe-tsai
Arugula
Shiitake Mushrooms
Sunflower Microgreens
Kennebec Potatoes
Butternut Squash
Deliveries Wednesday 12/8 and Saturday 12/11
Salad Mix
Tatsoi
Pe-tsai
Arugula
Shiitake Mushrooms
Sunflower Microgreens
Kennebec Potatoes
Butternut Squash
December 1, 2010
Newsletter for Week 1
Welcome one and all to the 1st week of the Winter 2011 season. We’re thrilled and thankful to be here with you again. Hopefully you have received your confirmation letter in the post. Please read it with care as there are many topics discussed, and you will find the answers to the most-often-asked questions. Also, please let us know if your share description is wrong. These letters are our way of double-checking with you; we may just have sent the wrong letter by mistake, but if you don’t tell us, we can’t fix it. Also, think of your share in terms of ‘Athens’ or ‘Columbus’, and then as ‘full’ or ‘half’-share. Many of our messages will define folks by those terms, so it’s good to know which group you are in. Thanks so much.
Beautiful days in the break time have allowed us to catch up on several tasks. All of the endwalls on the greenhouses have been replaced; the side walls are battened; the extra lintels that have been languishing unused in an empty field have been retrieved and are now in use; all of the covers, both cloth and plastic are in placed in the houses should the temperatures drop drastically. Yet with all of that done, Kip’s list of “little projects” just seems to grow daily.
As before, your newsletter will be emailed to you every Wednesday morning, and can also be found on the blog: www.greenedgegardens.blogspot.com We update the pictures weekly, so check out your veggies and the crew. If you prefer NOT to receive the newsletter by email, just let us know and we’ll be happy to remove your ad-dress from the list. Since this is the 1st delivery and news- letter for this season, we wanted to include reminders about some upcoming dates:
There are no deliveries for the dates of December 22nd and December 29th.
Delivery resumes:
January 5th - ALL Full-Shares Cols. & Athens; Cols. Half-Shares.
January 8th - Athens Farmers Mkt Full
January 12th- Athens Half-shares HyB.
January 15th – Athens Mkt Half-shares
From all of us at Green Edge, Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, and Guinevere)
THIS WEEK’S VEGGIES
Japanese White Turnips - We are so pleased to have these little treasures for you this week. Milder than traditional turnips, these are fabulous grated raw into salad, as veg-gie strips with dip, or just by themselves. They can also be used in any recipe that uses turnips. Recipe below.
Potatoes - Kennebec is the variety of potato in the shares this week. They are a ‘full-service’ potato – bake, boil, steam, or fry.
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mustard – This spicy green can be used raw for a tangy kick in dips or salads, but is also a tangy addition to soups and stir-frys. Recipe below
Pe-tsai – You may recognize this green in a smaller size in the salad mix. Very mild and juicy, try it in a broth soup like miso, or just cook it as a green. Recipe below
Arugula - This versatile green can be used raw in salads or steamed. Its peppery flavor will delight or disgust. Recipe below
Mushrooms - The meaty consistency of this mu-shroom and its distinct flavor combine to make it a real crowd pleaser. Whether in an omelet or on a steak or marinated raw, its versatility is renown.
Sunflower Microgreens - If you’re not familiar with mi-crogreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The apple selections from Neil Cherry Orchards this week are Cameo and Golden Delicious.
This week’s bread from The Village Bakery and Café is Bo’s Brown Bread, a selection made with 100% whole grains.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8 pm
TIBET – 614-784-8124 12 pm-6 pm
BEXLEY MARKET-614-252-3951 3-8 pm
UPPER ARLINGTON 614-506-3086 4-8 pm *new location; see address in letter
CLINTONVILLE COOP – 614-261-3663 2-8 pm
PILATES –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 1-6 pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
RECIPES
Japanese Turnips With Miso
3 Tablespoons White Miso
3 Tablespoons Butter, Softened, Divided
3 lbs Japanese Turnips with greens
1 1/3 cup Water
2 Tablespoons Sweet Rice Wine
Stir together miso and 2 Tablespoons of butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
-from www.Epicurious.com
Thanks to Helen J. for pointing out this recipe!
Curried Mustard Greens with Kidney Beans 1 bunch mustard greens 1 tablespoon ghee (clari- fied butter) 2 med. shallots, chopped 1 tablespoon minced fresh ginger root 1 pinch red pepper flakes 1 (15 oz) can kidney beans drained and rinsed 1 (15 ounce) can tomato sauce 2 teaspoons curry powder ½ cup half and half
Directions
1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
3. Serve over rice, if desired.
~from allrecipes.com
MUSTARD GREEN CASSEROLE
2 c. boiled mustard greens
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.
Sauté onions in bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion, and bacon and spread in a pie plate. Set aside.
Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
(Sorry about the ‘Bisquick’ ingredient, but you can probably substitute flour and baking powder and baking soda for it.) ed.’s note
MISO SOUP WITH CABBAGE (Pe-tsai), CARROTS, AND MUSHROOMS
*Chopped onions (6 scallions?)
*Chopped garlic (4 buds?)
*Chopped celery (2 stalks?)
*Stock, broth, or water (1/3 cup?)
Sauté veggies in small amount of stock, broth or water until onions caramelize and liquid nearly evaporates (about 12 minutes in my microwave - check often), stovetop works fine too.
Use a 2 quart pot.
*1 head Napa cabbage or Pe-tsai, chopped in big pieces (2" x width of leave)
*thin diagonally sliced carrots (10 tiny ones?)
*4 oz of sliced fresh shitake caps
*4 cups stock, broth, or water
Add these to sautéed veggies and simmer until cabbage is not quite done (you're going to cook some
more in the next step and want it a little crunchy when you're all done).
*8 tablespoons cornstarch *water as necessary to dissolve itMix till smooth, add a little hot liquid from soup, and return to soup pot. Simmer until it thickens. (I think I could have used more cornstarch here so it would have thickened more quickly.
*2 big tablespoons miso (I used Mellow Red Miso, but I bet any salty or mellow miso would be good. If you are unfamiliar with the intensity of your kind of miso, you might start with one tablespoon!)
Thin miso with water, gradually stirring until you have a liquid (no lumps!), then stir into soup. Cook one minute. Do not boil.
*Add a jolt of balsamic vinegar (or something else! or nothing) and serve this with fresh bread or cornbread - unbelievable!
Makes 4 good-sized servings with under 1 gram fat each. ~from fatfree.com
Linguine with Arugula, Pine Nuts, and Parmesan Cheese
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
additional freshly grated Parmesan cheese
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve imme-diately, adding additional Parmesan, if desired.~from seasonalchef.com
Beautiful days in the break time have allowed us to catch up on several tasks. All of the endwalls on the greenhouses have been replaced; the side walls are battened; the extra lintels that have been languishing unused in an empty field have been retrieved and are now in use; all of the covers, both cloth and plastic are in placed in the houses should the temperatures drop drastically. Yet with all of that done, Kip’s list of “little projects” just seems to grow daily.
As before, your newsletter will be emailed to you every Wednesday morning, and can also be found on the blog: www.greenedgegardens.blogspot.com We update the pictures weekly, so check out your veggies and the crew. If you prefer NOT to receive the newsletter by email, just let us know and we’ll be happy to remove your ad-dress from the list. Since this is the 1st delivery and news- letter for this season, we wanted to include reminders about some upcoming dates:
There are no deliveries for the dates of December 22nd and December 29th.
Delivery resumes:
January 5th - ALL Full-Shares Cols. & Athens; Cols. Half-Shares.
January 8th - Athens Farmers Mkt Full
January 12th- Athens Half-shares HyB.
January 15th – Athens Mkt Half-shares
From all of us at Green Edge, Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, and Guinevere)
THIS WEEK’S VEGGIES
Japanese White Turnips - We are so pleased to have these little treasures for you this week. Milder than traditional turnips, these are fabulous grated raw into salad, as veg-gie strips with dip, or just by themselves. They can also be used in any recipe that uses turnips. Recipe below.
Potatoes - Kennebec is the variety of potato in the shares this week. They are a ‘full-service’ potato – bake, boil, steam, or fry.
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mustard – This spicy green can be used raw for a tangy kick in dips or salads, but is also a tangy addition to soups and stir-frys. Recipe below
Pe-tsai – You may recognize this green in a smaller size in the salad mix. Very mild and juicy, try it in a broth soup like miso, or just cook it as a green. Recipe below
Arugula - This versatile green can be used raw in salads or steamed. Its peppery flavor will delight or disgust. Recipe below
Mushrooms - The meaty consistency of this mu-shroom and its distinct flavor combine to make it a real crowd pleaser. Whether in an omelet or on a steak or marinated raw, its versatility is renown.
Sunflower Microgreens - If you’re not familiar with mi-crogreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The apple selections from Neil Cherry Orchards this week are Cameo and Golden Delicious.
This week’s bread from The Village Bakery and Café is Bo’s Brown Bread, a selection made with 100% whole grains.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8 pm
TIBET – 614-784-8124 12 pm-6 pm
BEXLEY MARKET-614-252-3951 3-8 pm
UPPER ARLINGTON 614-506-3086 4-8 pm *new location; see address in letter
CLINTONVILLE COOP – 614-261-3663 2-8 pm
PILATES –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 1-6 pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
RECIPES
Japanese Turnips With Miso
3 Tablespoons White Miso
3 Tablespoons Butter, Softened, Divided
3 lbs Japanese Turnips with greens
1 1/3 cup Water
2 Tablespoons Sweet Rice Wine
Stir together miso and 2 Tablespoons of butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
-from www.Epicurious.com
Thanks to Helen J. for pointing out this recipe!
Curried Mustard Greens with Kidney Beans 1 bunch mustard greens 1 tablespoon ghee (clari- fied butter) 2 med. shallots, chopped 1 tablespoon minced fresh ginger root 1 pinch red pepper flakes 1 (15 oz) can kidney beans drained and rinsed 1 (15 ounce) can tomato sauce 2 teaspoons curry powder ½ cup half and half
Directions
1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
3. Serve over rice, if desired.
~from allrecipes.com
MUSTARD GREEN CASSEROLE
2 c. boiled mustard greens
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.
Sauté onions in bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion, and bacon and spread in a pie plate. Set aside.
Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
(Sorry about the ‘Bisquick’ ingredient, but you can probably substitute flour and baking powder and baking soda for it.) ed.’s note
MISO SOUP WITH CABBAGE (Pe-tsai), CARROTS, AND MUSHROOMS
*Chopped onions (6 scallions?)
*Chopped garlic (4 buds?)
*Chopped celery (2 stalks?)
*Stock, broth, or water (1/3 cup?)
Sauté veggies in small amount of stock, broth or water until onions caramelize and liquid nearly evaporates (about 12 minutes in my microwave - check often), stovetop works fine too.
Use a 2 quart pot.
*1 head Napa cabbage or Pe-tsai, chopped in big pieces (2" x width of leave)
*thin diagonally sliced carrots (10 tiny ones?)
*4 oz of sliced fresh shitake caps
*4 cups stock, broth, or water
Add these to sautéed veggies and simmer until cabbage is not quite done (you're going to cook some
more in the next step and want it a little crunchy when you're all done).
*8 tablespoons cornstarch *water as necessary to dissolve itMix till smooth, add a little hot liquid from soup, and return to soup pot. Simmer until it thickens. (I think I could have used more cornstarch here so it would have thickened more quickly.
*2 big tablespoons miso (I used Mellow Red Miso, but I bet any salty or mellow miso would be good. If you are unfamiliar with the intensity of your kind of miso, you might start with one tablespoon!)
Thin miso with water, gradually stirring until you have a liquid (no lumps!), then stir into soup. Cook one minute. Do not boil.
*Add a jolt of balsamic vinegar (or something else! or nothing) and serve this with fresh bread or cornbread - unbelievable!
Makes 4 good-sized servings with under 1 gram fat each. ~from fatfree.com
Linguine with Arugula, Pine Nuts, and Parmesan Cheese
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
additional freshly grated Parmesan cheese
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve imme-diately, adding additional Parmesan, if desired.~from seasonalchef.com
November 26, 2010
Veggie List for Week 1
Veggie List for Week 1
Pickups 12/1 and 12/4
(For Columbus Full Share Members and Athens Full & Half Share Members)
Sunflower Microgreens
Salad Mix
Mustard Greens
Arugula
Japanese White Turnips
Shiitake Mushrooms
Kennebec Potatoes
Pe-Tsai
Pickups 12/1 and 12/4
(For Columbus Full Share Members and Athens Full & Half Share Members)
Sunflower Microgreens
Salad Mix
Mustard Greens
Arugula
Japanese White Turnips
Shiitake Mushrooms
Kennebec Potatoes
Pe-Tsai
November 4, 2010
Winter 2011 CSA Schedule
SCHEDULE FOR THE START OF THE 2011 WINTER CSA SEASON:
Columbus Full Share Members: 12/01/10
Columbus Half Share Members: 12/08/10
Athens Full Share (Wednesday): 12/01/10
Athens Half Share (Wednesday): 12/01/10
Athens Full Share (Market): 12/04/10
Athens Half Share (Market): 12/04/10
Remember no deliveries on 12/22 and 12/29 as we take time to be with our families for the holidays--THANK YOU!
Columbus Full Share Members: 12/01/10
Columbus Half Share Members: 12/08/10
Athens Full Share (Wednesday): 12/01/10
Athens Half Share (Wednesday): 12/01/10
Athens Full Share (Market): 12/04/10
Athens Half Share (Market): 12/04/10
Remember no deliveries on 12/22 and 12/29 as we take time to be with our families for the holidays--THANK YOU!
October 27, 2010
Week 20 Newsletter
Week #20 October 27, 2010
The first item for this last newsletter of the Summer 2010 is to once again (‘cause you can never say it too much) say thank you for your participation in Athens Hills CSA. We can never really believe how quickly those 20 weeks pass. And unlike other years when there are 6 weeks between the summer and winter cycles, this year there are only 4. The Winter 2011 cycle begins the week after Thanksgiving Day. A whirlwind turn-around for the greenhouses.
The new greenhouse, named SOD (Son of Ditch- the name of the house directly in line with it is Ditch.) is almost completely planted although we have yet to have a warm day with calm winds so we can pull on the plastic roof. The looming colder temperatures are not forecast for at least another week, so we are confident that things will be finished in plenty of time. But, yesterday a very strong gust of wind took the damaged plastic completely from the top of another greenhouse we just finished last spring, so now we need to install 2 new roofs. It’s never boring!
Thanks to all of you who have taken the time to complete the survey for this season. We are thrilled with the new format. Responses have more than doubled. We do miss the comments folks used to write though. So, please feel free to elaborate when answering. Your responses are the starting point for our annual adjustments. Some last minute housekeeping: To return your last boxes and bags, simply take them back to your pickup site. We always make a swing through the week after the end of the deliveries to retrieve these. The Upper Arlington location is changing after this week’s pickup though and for Winter 2011. Below is the address to the return the bags and boxes in UA: 2339 Eastcleft Drive. The phone contact numbers are: Tristam: 614-506-3086, or Anna: 614-506-2883. Either of them can answer your questions. As always, it has been a pleasure to have served you for this summer and we hope you will join us again next year.
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, Geoff, and Shadawn)
THIS WEEK’S VEGGIES
Radishes - French Breakfast Radishes are crunchy, and tangy. Try them sliced with a little butter on bread as well as in your salad!
Winter Squash – You have pumpkin and/or acorn squashes this week. These are on the small side so we’ve included more. These are a good example of why the drainage project was so important. Too much water in the field for too long definitely has consequences for the veggies – size can be affected.
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green. Recipe on 2nd page courtesy of a long-time member.
Baby Pak Choy - This Asian green is one of our favorites! While I have used it raw as an addition to the salad, it’s wonderful cooked. Whether steamed, sautéed, or added to soup, this is a distinctive, but mild flavor.
Swiss Chard - Mild in flavor, but great to stir-fry. Last night I added the chopped stems to mushrooms, tomatoes, and peppers, ginger, garlic, cumin, tamari,and tomatoes. Then I added the shredded greens for a quick dish that was savory over pasta.
Purple Top/While Globe Turnips - a little earlier than other years. This has been a wonderful fall for root veggies. Grated into salad, cooked and mashed like potatoes are 2 great ways to enjoy them. Use the greens as you would mustard.
Mushrooms - This week’s mushrooms are shiitake. Don’t forget to simmer the stems, strain and freeze the broth for later use in soup or other savory dishes.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there is pe-tsai and mizuna for spice. The Combo Corner
The fruit selections from Cherry Orchard this week are: Red and Yellow Delicious apples, Fuji apples, and Olympic Asian pears, sometimes called pear apples or prapples. These are crisp and very juicy!
This week’s bread from The Village Bakery and Café is Buttermilk Wheat.
The cheese share from Integration Acres this week includes Feta and a new cheese Chris calls Buche de Chevre. He described it as a French-style Chevre w/ an edible vegetable ash on the outside. It is similar to their Phoenix variety.
Please take a moment to go to the survey site and answer the few and simple questions. The average time to complete it so far is about one minute. If you don't have the link, just call or email us for it.
Thanks so much!
Recipe: Ginger and Garlic Pak Choi
"Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters. So this recipe is not only tasty, but good for you. "
Ingredients
Serves 4
1 small pak choi
½ inch fresh ginger root
2 cloves garlic
1 tablespoon sesame oil (or olive oil)
Method
Separate the pak choi leaves and cut off the chunky stalks.
Slice the stalks finely. Roughly chop the leaves.
Peel and grate the ginger. Peel and crush the garlic.
Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.
Add the pak choi stalks. Mix well. Cover and cook for 2 minutes.
Add the pak choi leaves. Stir and then cook for 1-2 minutes, until they are just wilted.
--from VegBox recipes
Recipe: Cavatelli with Arugula and Tomatoes
This recipe is from long-time member Patti R. Thanks Patti!
"Tonight we had such a lovely dinner supplied in large part by you! Cavatelli with Arugula and Tomatoes, bread and cheese from your partners all of it enhanced by a nice
Chianti...
Since Arugula is back, I thought I'd share my favorite recipe from Lidia's Italy, by Lidia Matticchio Bastianich"
3 cups ripe cherry or plum tomatoes (that big heirloom worked fine)
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese-- Pecorino Romano or similar
Cut the cherry tomatoes in half or chunk bigger tomatoes. Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.
In a big skillet, heat ¼ cup olive oil, sliced garlic and peperoncino over medium high heat, stirring, until the garlic is sizzling and starting to color. Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
When the pasta water is boiling, stir in the pasta. Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.
Recipe: Roasted Winter Squash with Cornbread Stuffing
Ingredients
1 small to medium winter squash (acorn or baby pumpkin, about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper
Instructions
1. Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.
From RelishMag.com
October 22, 2010
Veggie List for Week 20
Veggie List for Week 20
Pickups 10/27 & 10/30
Baby Pac Choy and/or Tatsoi
Swiss Chard
French Breakfast Radish
Winter Squash (Acorn and/or Pie Pumpkin)
Arugula
Mushrooms
Turnips (Purple Top White Globe)
Salad Mix
Pickups 10/27 & 10/30
Baby Pac Choy and/or Tatsoi
Swiss Chard
French Breakfast Radish
Winter Squash (Acorn and/or Pie Pumpkin)
Arugula
Mushrooms
Turnips (Purple Top White Globe)
Salad Mix
October 20, 2010
Week 19 Newsletter
Week #19 October 20, 2010
After the rain showers on Tuesday morning, the sun blazed through the clouds to provide another glorious day for picking and finishing the assembly of the metal framework of the new greenhouse. The wood that will secure the track that holds the plastic will be attached in a day or two. The gravel to amend the greenhouse soil was delivered this morning, and with the overhead work finished, preparation of the soil and the formation of the beds can be finished on schedule Wednesday. Pulling the plastic is just a matter of having a windless hour or so. We hope to have this house planted by the beginning of next week. We were able to add this new house thanks to grants from the USDA. Due to changes in the regulations this year, small organic farmers, like us, are finally able to qualify for this assistance.
Rob has finished the preparation of the survey. It is linked in this newsletter as well as in the email that announces this news- letter. One member shared another survey tool other than Survey Monkey. We compared the two and agreed that Web Survey Master would give us better information. So don’t keep looking for the ‘monkey’ it’s not there. Your responses will truly be anonymous, so please be frank. Your answers do not kill us, but only help us refine our services. We think it will take only a minute or two to finish the questions, and no mailing a paper copy anymore. Thanks!!
This is the final week for the ATHENS HALF-SHARE members. We thank them for their patronage. And even while we say adieu to them, last week we welcomed the latest intern who will finish out the season. Shadawn came to us from Atlanta.
These last weeks before the cold weather really comes is filled with so much activity. It is easy to overlook small things that are not screaming to be done. We are so grateful for your participation in this summer/fall cycle. We thank you for your support and hope that if you are not joining for the winter, that you will re-join us for next summer.
From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, Geoff, and Shadawn)
THIS WEEK’S VEGGIES
Radishes - French Breakfast Radishes are crunchy, and tangy. Try them sliced with a little butter on bread as well as in your salad!
Garlic - We are so pleased to have enough garlic to include in the shares this season. We hope you enjoy it.
Winter Squash – You have both spaghetti and acorn squashes this week. These are on the small side so we’ve included more. These are a good example of why the drainage project was so important. Too much water in the field for too long definitely has consequences for the veggies – size can be effected.
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green. Recipe on 2nd page courtesy of a long-time member.
Mustard - These greens have a peppery tang are are used in Chinese, Indian, and Japanese cuisine. The peppery flavor is reminiscent of arugula,
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary. This may truly be the last….
Mushrooms - This week’s mushrooms are shiitake. Don’t forget to simmer the stems, strain and freeze the broth for later use in soup or other savory dishes.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there is pe-tsai (pronounced pets-eye) and mizuna. These will add a little tanginess to the flavor of the mix.
The Combo Corner
The fruit selections from Cherry Orchard this week are two varieties of sweet apples: Yellow Delicious, and just-picked Fuji.
This week’s bread from The Village Bakery and Café is Rosemary Kalamata Olive (which sounds really yummy to us!)
The cheese share from Integration Acres this week includes Feta and Smokey Goat.
Please take a moment to go to the survey site and answer the few and simple questions. If you are a member of the Summer 2010 CSA and have not received the survey link, please email us for that information.
Thanks so much!
Many GREEN BAGS are missing from the count. Please return your GREEN BAG. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. Thanks so much!
Recipe: MUSTARD GREENS
Ingredients:
½ Cup thinly sliced onions
2 cloves garlic, minced
1 Tablespoon olive oil
1 Lb. mustard greens, washed and torn into large pieces
2-3 Tbsp chicken broth or vegetarian option
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dark sesame oil
Method:
1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cool a minute more, until fragrant.
2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Serves 4.
from: simplyrecipes.com
This recipe is from long-time member Patti R. Thanks Patti!
"Tonight we had such a lovely dinner supplied in large part by you! Cavatelli with Arugula and Tomatoes, bread and cheese from your partners all of it enhanced by a nice Chianti...
Since Arugula is back thought I'd share my favorite recipe from Lidia's Italy, by Lidia Matticchio Bastianich"3 cups ripe cherry or plum tomatoes (that big heirloom worked fine)
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese-- Pecorino Romano or similar
Cut the cherry tomatoes in half or chunk bigger tomatoes. Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.
In a big skillet, heat ¼ cup olive oil, sliced garlic and peperoncino over medium high heat, stirring, until the garlic is sizzling and starting to color. Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
When the pasta water is boiling, stir in the pasta. Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.
CABBAGES AND ‘NOODLES’
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese-- Pecorino Romano or similar
Cut the cherry tomatoes in half or chunk bigger tomatoes. Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.
In a big skillet, heat ¼ cup olive oil, sliced garlic and peperoncino over medium high heat, stirring, until the garlic is sizzling and starting to color. Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
When the pasta water is boiling, stir in the pasta. Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.
CABBAGES AND ‘NOODLES’
- By Michelle Wasserman created for the 2009 Producer Appreciation Night at the Casa Nueva Restaurant.
1 ½ Cups onion, sliced
¼ Cup butter
1 ½ Tablespoon paprika
8 Cups green cabbage, sliced
2 teaspoons sea salt
2 medium spaghetti squash
1.) Melt the butter in a large pot. When bubbly, stir in the onions and paprika. Cover and cook on medium heat for 15 minutes. Stir once or twice.
2.) Add sliced cabbage and salt; stir well; cover and cook on low heat for 50-60 minutes. Stir every 15-20 minutes.
3.) While the cabbage cooks, cut the spaghetti squash in half, scoop out seeds, rub the flesh with a little olive oil and place on a cookie sheet with the skin side down (so they are like cups – slicing a little from the end keeps them from rolling around). Bake at 3750F for 45 minutes.
4.) Let the squash cool a bit, then using a fork, shred the flesh out of the skins and into the pot of cabbage. Use a hot pad to protect your hands!
5.) Mix it all together, then eat till you burst!!
This was a hit with the folks from here, and believe me they have eaten their fair share of spaghetti squash.
Subscribe to:
Posts (Atom)
