Our Daily Tasks: Covering and Uncovering

Our Daily Tasks: Covering and Uncovering

The winter wonderland where we grow your veggies.

The winter wonderland where we grow your veggies.
Photo credit: Emily Hammon
Want to join and receive your own share of delicious veggies each week? If you are interested in signing up, please email us at greededgegardens@gmail.com. For more information or to download our Enrollment brochure, visit our website at www.greenedgegardens.com/CSA.

We love sharing our wonderful produce with you! We started this blog so that we can keep you up to date with all that is happening on the farm. It is also an opportunity for all of us to get to know one another better. One of the strengths of a CSA is the direct relationship between the farmer's experience and your experience receiving fresh vegetables weekly.

We want to hear from you, so please feel free to share recipes, thoughts and ideas-just click on the COMMENT below each post to add to our CSA community.

January 27, 2010

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
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.
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

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

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
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

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

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