January 13, 2010
After the excitement at the end of the year like greenhouse covers blowing off, the 5 inches of snow that we got last week has just been another week full of the chores of winter weather. Pulling the row covers and plastic off in the morning and back on in the evenings. We are avid weather radio listeners, listening for the temperature forecast and all of its changes. And we are eagerly waiting for the forecasted 400 temperatures on Thursday!
Cale is taking some well-deserved off-time this week, so we are all paying a lot more attention to the tasks at hand. Most of the seeds for the summer crops have been ordered. Lists of summer projects and priorities are being discussed.
The start dates for the Summer 2010 season have been decided: Columbus Full and Half-Shares start on June 16th. Full-Shares end on Oct. 27th, and Half-Shares end on Oct. 16th. Athens Full-Shares start on June 16th. The Athens Half-Shares start on June 23rd. Both Athens Full and Half-Shares end on Oct. 27th. Mark your calendars please! We’ll send lots more information later this month. We are looking at pricing this week and will pass this info on as well next week.
Each day brings us more light, and the plants (and we) are grateful. We are settling into the winter routines for a few weeks at least. The new plantings look amazing in the houses. Just last week, a photographer from Our Ohio magazine came to take pictures of the greenhouses (surrounded by snow) for an issue next winter. We’ll let you know when the article is being published. We are anticipating some other exciting additions for the Summer 2010 season!
Becky (for the whole crew – Kip, Dan, Rob, Cale, John, Julia, Penny
VEGGIES THIS WEEK:
SALAD MIX: We are still amazed at these lovely, tender, and tasty leaves. We are trying a new approach to their wash/rinse cycle – hopefully the leaves will be even drier this week.
KALE: In addition to being load with vitamins A and C, folic acid, calcium, and iron, kale tastes great! The many ways to use kale make it a favorite of customers at the farmers market.
MUSHROOMS : This week’s mushrooms are either oyster or shiitake. Oysters are milder in flavor and don’t require as long a cooking time as shiitakes.
SPINACH: Another week of this fabulous green! We are thrilled to be able to offer this. This is certainly one of the most nutritious greens that we grow. Some recipes for this are included today.
TATSOI: This is a repeat from last week. We hope you enjoyed this tender (raw or cooked) Asian green. This would also work well in a miso broth soup.
Kennebec Potatoes – This is the first for these versatile spuds. These are great for baking and French fries…. as well as other potato cooking methods – roasting, boiling…. Enjoy!
The Combo Corner from our Athens partners ~
The fruit selections this week are two of the sweeter varieties: Yellow Delicious and Fuji. The Fuji is crisper, but the Yellow Delicious is much sweeter.
The bread selection this week is Buttermilk Wheat, the most popular loaf currently sold at the Village Bakery.
This is the first pickup of 2010 for the Columbus Half-Share folks. We hope you all had safe and fun-filled holidays!
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10 TIBET – 614-784-8124 3-6pm BEXLEY MARKET-614-252-3951 3-8 UPPER ARLINGTON-614-284-1181 2-6
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, 2010
Potluck @the Amesville Grange 1:00 pm
Miso Soup with Tofu and Kale
Ingredients Serves 4
· 5 cups water or unsalted vegetable broth
· 2 scallions, white and light-green parts only, thinly sliced
· 2 teaspoons grated fresh ginger
· 1 garlic clove, thinly sliced
· 3 tablespoons light-colored miso
· 2 teaspoons low-sodium soy sauce
· 3 ounces kale, trimmed and shredded
· 6 ounces firm tofu, drained, cut into 1/2-inch cubes
1. Bring the water/broth to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes.
2. Add miso, and stir to dissolve. Add soy sauce, kale, and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes. Serve immediately.~ from WholeLiving.com