VEGGIE LIST FOR WEEK 8
PICK-UPS: 2/3 & 2/6
SALAD MIX
MICROGREENS MIX
MUSHROOMS
BUTTERNUT SQUASH
KENNEBEC POTATOES
RUTABAGA
January 29, 2010
January 27, 2010
ATHENS HILLS CSA
WEEK #7
January 27, 2010
For the past several weeks (and still continuing), we have been fortunate to have many people of all ages and backgrounds contacting us about our summer internship program. These folks are full of desire to learn how to grow food, either for themselves or as a business like ours. The program starts in May and ends in October. Some want to come for the whole season, others for only 2-3 months. This is an immersion-type program with exposure to all aspects of the farm. From seeding flats, transplanting, and weeding to packing, working at the market and doing some required reading, we try to expose them to as much as we can. If you know of someone who might be interested, now is the time for them to talk to us. New snow on the ground is a welcome sight after looking at many days of mud from the very warm temperatures. The sun combined with the reflected light on the snow is a sure way to pick up our spirits! On the Summer CSA front, planning is on-going. We are thrilled to be adding another partner to our growing (no pun intended) list of local Athens-based producers. Integration Acres is offering several types of goat and cow cheeses to the choices you will have. The goat milk is from their farm and the cow milk is from Snowville Creamery. We are also excited to be keeping all of the other partners: Cherry Orchards, Village Bakery and Café, and Snowville Creamery. With this winter’s cycle, the combo folks were able to choose which kind of milk they wanted. For this summer, we are EXPANDING the options so you may chose which products you want. So, look for an email from us soon with your early “Auto-Enroll” form attached. In case you haven’t had a chance to look at the blog in a while, here is a live link: www.greenedgegardens.blogspot.com Check out the new pictures! This week Neil Cherry sent us some from the orchard. That’s Neil’s dad (recently deceased) on the tractor. Also, another spud-head has emerged….. Have a great week. Please contact us with any comments you may have – good or bad. We love to hear from you!
Becky (for Kip, Dan, Cale, John, Julia, and Penny
THIS WEEK’S VEGGIES
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without becoming soggy.
SUNFLOWER MICROGREENS – The sunflower microgreens are with us again this week. Sorry for the confusion – we looked at the wrong date when the list was sent on Friday. Use them to add extra crunch and juiciness to a sandwich or a stir-fry. They are sooo good!! They’re great as a snack too.
KALE - This flavorful green is a favorite of many. It cooks in the same way as other greens. It is also amazing used raw in pesto (mentioned in the first weeks). It is high in Vitamin A and K and other essential nutrients as well as being high in fiber.
SWISS CHARD – Known far and wide for its mild flavor, Swiss Chard is one of the few greens which will grow without extra urging in all seasons, even the hot summer. It is high in both Vitamins A and C.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
KENNEBEC POTATOES – These are a repeat from last week, and we hope you are as happy to get them as we are to send them. These are great baked, fried, mashed, or any of the myriad ways to cook these roots.
TURNIPS – Welcome to Petwogs (Purple Top/ White Globe turnips.) These hardy roots have been patiently waiting to come to your table! Look for recipes for these on page 2 of last week’s newsletter. These are not your mother’s turnips…..
The Combo Corner from our Athens partners ~
The fruit basket this week contains Fuji on the bottom, and Rome on the top. Neil writes, “ Rome was a very popular apple in the 1800’s & 1900’s. It produced reliably year after year and could be stored all winter without refrigeration. Apples were the only fruit available in quantity during the long Ohio winters. Two of our Rome Beauty trees were planted in the 1880’s by my great-grandfather and are still producing fruit over 120 years later! Rome is still used as a cooking and baking apple. We especially enjoy them cored and in the microwave or even and sweetened with sugar and cinnamon, or honey, or maple syrup. We hope you enjoy this old variety.” – Thanks Neil.
This week’s bread selection from the Village Bakery and Cafe is a French galette. It is made from baguette dough but formed into a flat, round loaf to make it better for sandwiches.
~~~~~~~~~~~~~~~~~~~
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 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!
~~~~~~~~~~~
1st Winter CSA Open Farm Day Sunday, March 21 Potluck at the Amesville Grange 1:00 pm
~Farm Tour~
2:30 pm
MARK YOUR CALENDARS PLEASE!
MUSHROOMS WITH GARLIC AND CHILLE SAUCE - serves 4
INGREDIENTS
12 large mushrooms, halved
4 cloves garlic, coarsely chopped
6 coriander (cilantro roots), coarsely chopped
1 Tbl sugar ½ Tbl light soy sauce
ground black pepper
FOR THE DIPPING SAUCE
1 Tbl sugar
6 Tbls rice vinegar
1 tsp salt 1 garlic clove, crushed
1 small red chilli, seeded and finely chopped
1. If using wooden skewers, soak with of them in cold water for at least 30 minutes to prevent them burning over barbeque or under grill or broiler.
2. Make the dipping sauce by heating the sugar, rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chilli, pour into a serving dish and keep warm.
3. Thread the mushrooms halves onto each skewer. Lay the filled skewers side by side in a shallow dish.
4. In a mortar or spice grinder pound or blend the garlic and coriander roots. Scrape into a bowl and mix with the sugar, soy sauce and a little pepper.
5. Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes. Prepare the barbeque of grill (broiler) and cook the mushrooms for 2-3 minutes on each side. Serve with the dipping sauce.
-from: The Food and Cooking of Thailand, Judy Bastyra and Becky Johnson
CREAMY LETTUCE SOUP
This soup is a very delicate cream soup that is delicious made with any green.
2 Tbl. butter
½ Cup chopped scallion
16 Cups chopped mild-flavored lettuce or greens
3 Cups chicken broth
½ tsp. white pepper Salt
6 Ounces cream cheese
In a large soup pot, melt the butter, and sauté the scallions and lettuce until the lettuce is limp, 2-4 minutes. Add the chicken broth and pepper. Simmer for 5 minutes. Season to taste with salt.
Cool the soup slightly and puree in a food processor or blender. Return the soup to the pot to reheat. Dice the cream cheese and add to the soup. Heat until melted. Serve the soup hot, with minced herbs or a flower as garnish.
- -from The Joy of Gardening Cookbook, Ballentyne
GRATED TURNIP SALAD
Here’s a salad made with grated raw turnips and diced carrots. The basic vinaigrette dressing can be used with other vegetable combinations.
Toss 5 cups grated turnips with 2 cups finely diced carrots, ½ cup minced red onion, and ½ cup minced fresh parsley.
Whisk together a dressing made of ¼ cup olive oil, 3 tablespoons lemon juice, ½ teaspoon sugar, and salt and pepper to taste. Pour the dressing over the salad and toss to coat. Serve the salad on a bed of shredded red cabbage. It serves 4-6.
-from The Joy of Gardening Cookbook, Ballentyne
WEEK #7
January 27, 2010
For the past several weeks (and still continuing), we have been fortunate to have many people of all ages and backgrounds contacting us about our summer internship program. These folks are full of desire to learn how to grow food, either for themselves or as a business like ours. The program starts in May and ends in October. Some want to come for the whole season, others for only 2-3 months. This is an immersion-type program with exposure to all aspects of the farm. From seeding flats, transplanting, and weeding to packing, working at the market and doing some required reading, we try to expose them to as much as we can. If you know of someone who might be interested, now is the time for them to talk to us. New snow on the ground is a welcome sight after looking at many days of mud from the very warm temperatures. The sun combined with the reflected light on the snow is a sure way to pick up our spirits! On the Summer CSA front, planning is on-going. We are thrilled to be adding another partner to our growing (no pun intended) list of local Athens-based producers. Integration Acres is offering several types of goat and cow cheeses to the choices you will have. The goat milk is from their farm and the cow milk is from Snowville Creamery. We are also excited to be keeping all of the other partners: Cherry Orchards, Village Bakery and Café, and Snowville Creamery. With this winter’s cycle, the combo folks were able to choose which kind of milk they wanted. For this summer, we are EXPANDING the options so you may chose which products you want. So, look for an email from us soon with your early “Auto-Enroll” form attached. In case you haven’t had a chance to look at the blog in a while, here is a live link: www.greenedgegardens.blogspot.com Check out the new pictures! This week Neil Cherry sent us some from the orchard. That’s Neil’s dad (recently deceased) on the tractor. Also, another spud-head has emerged….. Have a great week. Please contact us with any comments you may have – good or bad. We love to hear from you!
Becky (for Kip, Dan, Cale, John, Julia, and Penny
THIS WEEK’S VEGGIES
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without becoming soggy.
SUNFLOWER MICROGREENS – The sunflower microgreens are with us again this week. Sorry for the confusion – we looked at the wrong date when the list was sent on Friday. Use them to add extra crunch and juiciness to a sandwich or a stir-fry. They are sooo good!! They’re great as a snack too.
KALE - This flavorful green is a favorite of many. It cooks in the same way as other greens. It is also amazing used raw in pesto (mentioned in the first weeks). It is high in Vitamin A and K and other essential nutrients as well as being high in fiber.
SWISS CHARD – Known far and wide for its mild flavor, Swiss Chard is one of the few greens which will grow without extra urging in all seasons, even the hot summer. It is high in both Vitamins A and C.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
KENNEBEC POTATOES – These are a repeat from last week, and we hope you are as happy to get them as we are to send them. These are great baked, fried, mashed, or any of the myriad ways to cook these roots.
TURNIPS – Welcome to Petwogs (Purple Top/ White Globe turnips.) These hardy roots have been patiently waiting to come to your table! Look for recipes for these on page 2 of last week’s newsletter. These are not your mother’s turnips…..
The Combo Corner from our Athens partners ~
The fruit basket this week contains Fuji on the bottom, and Rome on the top. Neil writes, “ Rome was a very popular apple in the 1800’s & 1900’s. It produced reliably year after year and could be stored all winter without refrigeration. Apples were the only fruit available in quantity during the long Ohio winters. Two of our Rome Beauty trees were planted in the 1880’s by my great-grandfather and are still producing fruit over 120 years later! Rome is still used as a cooking and baking apple. We especially enjoy them cored and in the microwave or even and sweetened with sugar and cinnamon, or honey, or maple syrup. We hope you enjoy this old variety.” – Thanks Neil.
This week’s bread selection from the Village Bakery and Cafe is a French galette. It is made from baguette dough but formed into a flat, round loaf to make it better for sandwiches.
~~~~~~~~~~~~~~~~~~~
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 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!
~~~~~~~~~~~
1st Winter CSA Open Farm Day Sunday, March 21 Potluck at the Amesville Grange 1:00 pm
~Farm Tour~
2:30 pm
MARK YOUR CALENDARS PLEASE!
MUSHROOMS WITH GARLIC AND CHILLE SAUCE - serves 4
INGREDIENTS
12 large mushrooms, halved
4 cloves garlic, coarsely chopped
6 coriander (cilantro roots), coarsely chopped
1 Tbl sugar ½ Tbl light soy sauce
ground black pepper
FOR THE DIPPING SAUCE
1 Tbl sugar
6 Tbls rice vinegar
1 tsp salt 1 garlic clove, crushed
1 small red chilli, seeded and finely chopped
1. If using wooden skewers, soak with of them in cold water for at least 30 minutes to prevent them burning over barbeque or under grill or broiler.
2. Make the dipping sauce by heating the sugar, rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chilli, pour into a serving dish and keep warm.
3. Thread the mushrooms halves onto each skewer. Lay the filled skewers side by side in a shallow dish.
4. In a mortar or spice grinder pound or blend the garlic and coriander roots. Scrape into a bowl and mix with the sugar, soy sauce and a little pepper.
5. Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes. Prepare the barbeque of grill (broiler) and cook the mushrooms for 2-3 minutes on each side. Serve with the dipping sauce.
-from: The Food and Cooking of Thailand, Judy Bastyra and Becky Johnson
CREAMY LETTUCE SOUP
This soup is a very delicate cream soup that is delicious made with any green.
2 Tbl. butter
½ Cup chopped scallion
16 Cups chopped mild-flavored lettuce or greens
3 Cups chicken broth
½ tsp. white pepper Salt
6 Ounces cream cheese
In a large soup pot, melt the butter, and sauté the scallions and lettuce until the lettuce is limp, 2-4 minutes. Add the chicken broth and pepper. Simmer for 5 minutes. Season to taste with salt.
Cool the soup slightly and puree in a food processor or blender. Return the soup to the pot to reheat. Dice the cream cheese and add to the soup. Heat until melted. Serve the soup hot, with minced herbs or a flower as garnish.
- -from The Joy of Gardening Cookbook, Ballentyne
GRATED TURNIP SALAD
Here’s a salad made with grated raw turnips and diced carrots. The basic vinaigrette dressing can be used with other vegetable combinations.
Toss 5 cups grated turnips with 2 cups finely diced carrots, ½ cup minced red onion, and ½ cup minced fresh parsley.
Whisk together a dressing made of ¼ cup olive oil, 3 tablespoons lemon juice, ½ teaspoon sugar, and salt and pepper to taste. Pour the dressing over the salad and toss to coat. Serve the salad on a bed of shredded red cabbage. It serves 4-6.
-from The Joy of Gardening Cookbook, Ballentyne
January 25, 2010
VEGGIE LIST FOR WEEK 7
VEGGIES COMING IN
WEEK 7: PICK-UPS
1/27 & 1/30
SALAD MIX
MICROGREENS MIX
KALE
SWISS CHARD
SHIITAKE MUSHROOMS
KENNEBEC POTATOES
TURNIPS
WEEK 7: PICK-UPS
1/27 & 1/30
SALAD MIX
MICROGREENS MIX
KALE
SWISS CHARD
SHIITAKE MUSHROOMS
KENNEBEC POTATOES
TURNIPS
January 20, 2010
WEEK 6 NEWSLETTER
ATHENS HILLS CSA
WEEK #6
January 20, 2010
Have you noticed how amazingly sweet the greens have been recently. A little research tells the reason. These wonderful edible green leaves produce sugar - as an antifreeze. Can you believe it? It is the total truth, and so, the colder the temperatures, the sweeter the flavor. Nature is so amazing! As we move further into the winter, we will be relying on different roots more to fill out your share. With this in mind, you will find some information about storage and cooking these wonderful sources of nutritional winter calories. We hope you find them useful. We don’t know nearly all there is to know about them, so we welcome your input to these ideas for uses. (But ‘doorstop’ isn’t really the kind of use we’re seeking….ha, ha).
The prices for the summer CSA shares for the veggie-only will remain the same as last summer, but the combo shares may see a slight increase as we talk to our partners. We are talking with a local producer of goat and cow cheeses, and are hopeful that we will be able to include this option by the summer, so stay tuned for the details as they develop. You will be receiving a quick ‘re-signup’ form from us soon.
Kip is working on building new and repairing old fence. Other projects include building the permanent beds for the perennial herbs, which we hope to be including this summer. You may have already tasted the sorrel in the salad mix; it has a lemony flavor. We are also building more permanently raised beds for expanding our ability to direct seed crops instead of raising transplants for many of the plants. All of these are designed to make us the most efficient market garden that we can be. So stay tuned….
Have a great week!
Becky (for Kip, Dan, Cale, John, Julia, Rob and Penny)
THIS WEEK’S VEGGIES
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep it moist without being soggy.
SUNFLOWER MICROGREENS – Thanks to all who wrote to us this weekend about their excitement to see microgreens this week. We’re thrilled to have them for you. Use them to add extra crunch and juiciness to a sandwich or a stir-fry. They are sooo good!! They’re great as a snack too.
TATSOI – As you know, this is one of our favorite Asian greens. It’s mild flavor and tender stems make it the most versatile of all the Asian greens. It’s great in a salad raw, or stir-fried or in a nice miso broth, maybe with a few sunflower microgreens.
SWISS CHARD – Known far and wide for its mild flavor, Swiss Chard is one of the few greens which will grow without extra urging in all seasons, even the hot summer. It is high in both Vitamins A and C.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
KENNEBEC POTATOES – These are a repeat from last week, and we hope you are as happy to get them as we are to send them. These are great baked, fried, mashed, or any of the myriad ways to cook these roots.
TURNIPS – Welcome to Petwogs (Purple Top/ White Globe turnips.) These hardy roots have been patiently waiting to come to your table! Look for recipes for these on page 2. These are not your mother’s turnips…..
STORING THOSE ROOTS:
TURNIPS: Poke a hole in a food-safe plastic bag and fill it with the turnips. Store these in the coldest part of the refrigerator.
RUTAGABAGAS- As with the turnips, place is a food-safe plastic bags with holes. Store in the coldest part of the refrigerator. These will store much longer than turnips.
POTATOES: Store potatoes in a cool spot, not refrigerated, and out of the light. Light causes the potatoes to turn green. Potatoes do not freeze well.
The Combo Corner from our Athens partners ~
The fruit basket this week contains three of the more tart and crisp varieties: Melrose, Gold Rush, and Enterprise.
This week’s bread selection from the Village Bakery and Cafe is Italian Wheat. This is enriched with olive oil.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 6pm
1st Winter CSA Open Farm Day Sunday, March 21 Potluck at the Amesville Grange 1:00 pm
~Farm Tour~
2:30 pm
MARK YOUR CALENDARS PLEASE!
ROASTED ROOTS
would definitely include garlic clove, or garlic powder, or both…. Anyway – make enough of this oil mixture to coat the vegetables on all sides. Put the oiled veggie cubes on a baking sheet, in a baking dish, or in another dish that can go safely into the oven. Stir occasionally to keep the veggies coated in oil. They are done when they are soft to the fork.
Some folks (I’ve not tried this yet) tell me that you can reduce the cooking time substantially by par-boiling the veggies (about 5-10 minutes) before you oil and roast them. I hope that you will try these. Roasting can bring the natural vegetable sugars our in the food and when those blend with the oil, your body knows what’s good.
Mashed Turnips
Peel and boil the turnips until they are soft., probably about 15 minutes. To mash them, use the same utensil that you use to mash potatoes. Add a dollop of butter, salt and pepper. Stir and enjoy.
bacon clapshot (from Scotland)
1 1/3 pound peeled and quartered potatoes 2/3 pounds peeled and chunked turnips 3 Tablespoons butter 1/4 cup milk 8 strips bacon, cooked and crumbled 1 pinch ground nutmeg salt and ground black pepper to taste
1. Place the potatoes and turmips in a large saucepan, cover and bring to a boil. Cook until tender, about 20 minutes. 2. Drain the potatoes and turnips, return them ot the saucepan and masj imto; cramy. Add the butter and milk and beat until fluffy, Stir in the crumbled bacon and season with the nutmeg, salt, and pepper. ~from Allrecipes.com
After reading Sugar Blues and Diet for a Small Planet, the next book I read in the -70’s was Helen and Scott Nearing’s Living the Good Life. Those three books changed my whole view of food and the world. So, when Rob brought Helen Nearing’s book, Simple food for the Good Life into the office, I was sure I had to include at least one of her recipes. So here is one:
POTATO CASSEROLE
6 smallish potatoes, scrubbed and sliced (need not be peeled) 6 stalks celery, sliced 6 onions, sliced 4 tablespoons butter or margarine ½ cup grated or chunked cheese
Put potatoes in a baking dish. Add the celery. Fill the dish with the onions. Add cold water to just cover and dot with pieces of butter. Bake covered in slow oven for 3 hours. Add more water if necessary. Uncover for the last hour, adding the grated or chunked cheese.
category: those who are not good cooks and couldn’t care less.”
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