Week 12 Veggie List

Week 12
Pick-Ups: 3/3 & 3/6
Salad Mix
Sunflower Microgreens
Swiss Chard
Shiitake Mushrooms
Rutabaga
Spinach

Week 11 Newsletter

ATHENS HILLS CSA

WEEK #11

February 24, 2010

            Thanks to all who asked for sunshine!  We were thrilled to have a whole day of it on Sunday.  Our spirits and the plants all soaked up as much as we could hold.        (I think I might still have some empty spots though…)                         By now, you should have received an email version of our early enrollment for the Summer 2010 season.  Please let us know as soon as you can if you will be joining us for the summer.  This lets us know how many shares we have available.  As you can see, we have attempted to make the offerings as flexible as we can.  We hope these choices will allow you to experience more of the partners’ unique offerings.                                                                    As mentioned in the blog list of veggies for this week, we have come to the end of the supply of some items -namely, the potatoes, turnips, pac choi, and squash.  But, there is more spinach on the way, and you should see it soon.  As we move into the spring months, there will be less roots, but more leafy greens in the shares.  Your shares won’t weigh as much as when there were potatoes and squash.        The spring planting that was scheduled for two weeks ago has finally been finished.  Extreme cold and snow slowed us down for a while.  Much of the snow has melted, and that means it must be time for MUD, and it’s here too.                                                            We are exploring the possibility of applying for a grant for 36 kw solar array.  This could be especially helpful in the summer months when the walk-in coolers are always needed for the storage of the fresh products.  Hopefully, we will have the time to finish all of the paper -work before the real push of the spring makes us move on to more real projects.                                                      We are at the halfway point of the winter season with just as many shares coming your way.   We hope you have been enjoying these local, fresh, organic veggies as much as we have loved sending them to you!  Have a great week!

For all the crew,

Becky  (Kip, Dan, Cale, John, Rob, 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 being soggy.

SUNFLOWER MICROGREENS –  Use them to  add extra crunch and juiciness to a sandwich or a stir-fry.  They are sooo good!!  Little children typically love them.  They’re great as a snack too.

PAC CHOI –   This is the last week this season for Pac Choi.  We hope you have enjoyed this tasty Asian green from the Brassica rapa (or cabbage) species. 

KALE – There is little doubt that Kale is our most popular green.  Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content.  It scores over 100% DV (daily value) for Vitamins A, C, and K.

SHIITAKE  or OYSTER 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 –  This is the last week for these.  We hope you have enjoyed these this season.  These are great baked, fried, mashed, or any of the myriad ways to cook these roots.                              

RUTABAGAS - Use these “root-toot-tooties” just as you use turnips.  The flavor is similar and so is the cooking time and the storage methods.

The Combo Corner from our Athens partners ~

The fruit basket this week contains two of the sweeter  varieties: Yellow Delicious and Fuji.

This week’s bread selection from the Village Bakery and Cafe is  Cheddar Sage Wheat, a new selection being offered for the first time.

RUTABAGA PIE                 Ingredients

• 3 cups diced peeled rutabagas
• 2 cups diced peeled potatoes
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1/4 cup steak sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Pastry for double-crust pie (9 inches)

Directions

In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.  In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain.  Add rutabagas, potatoes, steak sauce, salt, and pepper.  Line a 9-in. pie pan with bottom pastry.  Fill with rutabaga mixture.  Top with remaining pastry; flute edges and cut slits in top.  Bake at 425° for 10 minutes.  Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden.  Yield: 6-8 servings. 

Rutabaga and Ham Salad                              Ingredients:                                     1 pound baked ham (about 4 cups) 1/2 pound rutabaga (about 3 cups)  1 cup mayonnaise                            1 tablespoon snipped dill      Mustard and lemon juice to taste
Directions:                                 Slice ham into julienne strips.   Peel rutabagas and slice into julienne strips.  In a large bowl, combine mustard, mayonnaise, and lemon juice to taste.  Toss the mixture well and chill for at least an hour.
When ready to serve, add dill, salt and pepper and arrange all ingredients on shredded lettuce. Serves 6.
~from www.recipes.suite101.com

Week #11 Veggie List

For Feb 24 delivery:


SALAD MIX
SUNFLOWER MICROGREENS
SHIITAKE or OYSTER MUSHROOMS
POTATOES (LAST WEEK)
RUTABAGA
PAC CHOI (LAST WEEK)
KALE

Week 10 Newsletter

ATHENS HILLS CSA

WEEK #10    

February 17, 2010

            Well - I don’t know about you, but my fondness for snow is mostly gone now, and my impatience for spring is mounting.  Fortun-ately, there were a few hours of sunlight on Sunday, and that was very welcome.  But, despite the cold and snow, this week’s schedule finds us planting more spring spinach into the newest heated house to insure our supply through April.  More salad mix, arugula and radishes are going into the other houses for harvest in 4-6 weeks, right towards the end of this winter cycle.  We were also trying to plant dill and cilantro to be ready for the end of April, but the cold and clouds kept us from getting that done.  It hardly seems possible that we could be at the half-way point in this winter’s cycle.  Soon these cold, gray, and snowy days will be filled with sun, bird song, and green.  I can hardly wait!                                      

 We are also ready to pot up the perennial herbs transplants so they will be ready to go into the new perennial herb plot.  We aren’t really expecting much harvest from them this summer, but hopefully we’ll have some dried for next winter’s cycle.  Our first year, we are planting oregano, mint, thyme, sorrel, chives, and rosemary.  Each year, we hope to expand these culinary herb varieties.                        Rob has been busy with the camera this week and has included some pictures – inside and out - of the snow that almost reaches the tops of the sides of the houses.  Here’s the link to the blog for you to check out:  www.greenedgegardens.blogspot.com   Mostly, the snow stays on the top of the house for a short period of time and then just slides down to blanket the sides.  As I have said before, this blanket provides needed insulation from the winds and cold.  Around here though, we’re hoping that the sun will appear for some real warmth -  and soon!

 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 moist without being soggy.

MICROMIX 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 so good!!  They’re great as a snack too.

PAC CHOI – This Asian green is one of the few plants we have found that will grow during the month of February.  Its flavor is a little stronger than the tatsoi which was an earlier selection.

KALE  –  This is one of the most popular greens we grow.  It’s versatility for pesto, soups, stir-fry, or boiled just can’t be matched.  The biggest problem is that it wilts very easily.  If this happens for you, try submerging it in a sink of cold water for about 20 minutes and then putting it in the frig in a plastic bag.  This will usually revive it.  If it doesn’t, it is still edible, but cooking is in order.

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 –   This question has arisen: How do you tell the difference between a rutabaga and a turnip?  In general, rutabagas are a little more rounded, orb-like and their skin colors tend to the brownish side of purple than a turnip.  Their flavors are very similar when raw with the turnip being the stronger.

The Combo Corner from our Athens partners ~

The fruit basket this week contains two varieties of apples.  For eating or cooking is the Melrose.  For baking or cooking, there is Rome Beauty. 

This week’s bread selection from the Village Bakery and Cafe is Dakota Wheat.  This is one of the soft loaves made with whole grains and yogurt.

1^st 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!          

 

We hope that you all had a chance to get some of the butternut squash last week. We were glad to be able to get more to you, but sorry that it was in need of immediate attention.  We have been trying to keep share sizes full so far, but as the root supply starts to dwindle, you may notice that your bag doesn’t weigh what it did.  As the days continue to lengthen, the re-growth rate will increase making availabilities larger. A note from Dan this week reiterates that, “the re-growth of greens and lettuce has been slowed by cloudy, cold weather.  Having plants covered so much limits light exposure even more.”

            Plans for the Open Farm Day are also continuing.  If anyone can tell us the weather for that day, we’d appreciate it!  There is a lovely park across the street from the Grange that we can use for children’s activities, but we are also planning some things for indoors in case it’s nasty.  And since we are at the Grange, there is no need for you to bring table service.  Those items are there for our use. There is a full kitchen so we can warm things in the oven or cool things in the fridge, if need be. 

oven – baked RUTABAGA  FRIES  (Adaptable to other root veggies.)

INGREDIENTS:

RUTABAGAS * OLIVE OIL  *  SALT  *  GARLIC POWDER  * PAPRIKA      

Pre-heat the oven to 450⁰.  Peel the rutabagas with a paring knife and slice into ¼” rounds.  They can also be cut into strips.  This shape will cook faster and require more attention to keep them from burning.  Smear them with oil and a little salt and put them on a nonstick baking sheet.  Cook about 12 minutes, turning twice.  Take out when golden brown and tender.  Immediately sprinkle with garlic powder and paprika.  Add a little more kosher salt at the end as well.

~from About.com: Low-Carb Diets

This sounds so simple and easy.  I can’t wait to try it!

 

Hearty White Bean and Kale Soup                                      Ingredients:

1  onion diced

2  carrots, diced

2  ribs of celery diced

1  tablespoons extra virgin olive oil

2  cloves garlic minced

½  teaspoon dried ground rosemary

½  teaspoon dried thyme

1  bay leaf

½  teaspoon white pepper

1  cup white beans, soaked (or canned)*

5  cups water

1  teaspoon sea salt

½  pound kale stems and center ribs    discarded and leaves chopped into bite   size pieces

¼ cup freshly grated parmesan cheese                         (optional)

Instructions

1.     Dice onion, carrot and celery into even ½ inch pieces.

2.     In a medium pot, heat oil than the onion, carrot and celery and sauté vegetables for 4- -6 min till onions are translucent.

3.     Add fresh garlic and dried herbs and sauté 1 min more

4.     Add beans, salt, pepper, bay leaf and 5 cups of water

5.     Cover the pot and bring up to a boil. Turn down heat and simmer for 50-60 min till beans are tender. *If using canned beans reduce cooking time to 20 min.

6.     Add ½-1 cup more water till desired consistency.

7.     Add kale and simmer stirring occasionally till kale is tender 10-12 min

8.     Serve soup garnished with freshly grated parmesan cheese. (optional)                  ~Examiner.com – Chicago Emily Rosen

Week 10 Veggie List

Week 10 Veggie List
Pick-Ups: 2/17 & 2/20

SALAD MIX
MICROGREENS MIX
PAC CHOY
KALE
KENNEBEC POTATOES
TURNIPS
MUSHROOMS

Week 9 Newsletter

ATHENS HILLS CSA

WEEK #9

February 11, 2010

Thanks to all of you for your understanding about the delivery this week. As we thought about the temperatures and road conditions, delaying the delivery for a day seemed the best option for the veggies and the truck. Don’t forget that there is a ‘Meet-n-Greet’ at the Upper Arlington pickup site – ECO-Tastic from 5-7pm today (Thursday). All are welcome! The winter is never boring as we first were reminded last week when the electricity was off for 1 ½ days and all of the vehicles were stuck in the driveways. And this week was just another little reminder of the same. We also remembered what happens when two greenhouses are connected…the gutter between them needs to have the snow removed! Like I said – never boring! But how fortunate we have been to have only lost some hours coping with the situation. This week you will find an ‘extras box’ at your site – please help yourself to the butternut squashes. We had hoped to store these to include later, but they are not storing well. I have included some tips for processing the flesh for later uses. Hopefully, these will be helpful as you plan for your future needs. As I look out the office window at some of the greenhouses, I can see that the snow is piled to the top of the sides. All of the snow collected on the tops of the houses just slides down. This creates great insulation against the winds and keeps the temperatures inside fairly uniform on those cloudy days. Look for pictures of this on the blog: http://greenedgegardens.blogspot.com The seed orders continue to arrive and sooner rather than later, we will begin seeding the ‘starts flats’ to be planted in the spring. And even though we haven’t seen the sun for a while, we can see the lengthening of the days beginning to make a difference in the rate of re-growth in the greens you are receiving.

We are continuously planning for the Summer 2010 season. Look for an email with the summer brochure attached next week. And as always you can access it from the website, too.

Becky (for Kip, Dan, Cale, Rob, 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 being soggy.

MICROMIX MICROGREENS – This week we are pleased to offer the more delicate version of microgreens. This mix consists of our crunchy sunflower along with buckwheat (very nutritional), radish, cabbage, and kogane. This blend is a little spicy, as raw radish and cabbage can be. The shelf life may not be quite as long as plain sunflower, but the flavors make up for that! Sooo good!! They’re great as a snack too.

PAC CHOI – Another new veggie for you. This one doesn’t stay long in the greenhouses as it is very sensitive to increasing light and will bolt usually by the end of February, but in the meantime – delicious! One cup of cooked pak choi contains 15% of your recommended daily allowance of calcium - the equivalent of 1/4 pint of full fat milk.

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.

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 - If you haven’t tried these roasted yet, now is your chance. These versatile roots are yummy steamed, mashed, shredded and fried, or grated raw into a salad.

RUTABAGAS – These resemble the turnips, but are milder in flavor. They can be used just like turnips. Recipes included last week.

The Combo Corner from our Athens partners ~

The fruit basket this week contains two of the sweeter varieties: Yellow Delicious and Fuji.

This week’s bread selection from the Village Bakery and Cafe is Honey Oat Wheat. Bob says it’s one of their softer loaves.

EXTRAS BOX – This week at each drop-off site, there will be a box of butternut squashes which are not storing well. Please take what you need. Maybe you can process some for the freezer for later use.

PROCESSING BUTTERNUT

Halve the squash, remove the seeds, and place flesh side down in a baking dish that holds ¼” water. Bake at 350⁰ F for 1-1 ½ hours, until the skin is easily pierced. Peel the squash, then dice or puree depending on how you plan to use the squash later. Place the squash in an air-tight container or plastic bag. Remove the air, then put in the freezer until you need it.

Here’s another squash recipe –

Winter Squash Chowder

2 Tablespoons vegetable oil 1 ½ Cups diced onion 7-8 Cups cubed squash ¾ Lb. ham hocks (1 Lg. one) 4 Cups water 2 Bay leaves ½ Cup water 1 Cup diced carrots 1 Cup diced celery 1 Cup lima beans of diced green beans 1 Cup grated sharp cheddar cheese ½ Cup heavy cream salt and pepper

In a medium-size soup pot, heat the oil and sauté the onion until limp. Add the squash, ham hocks, 4 cups water or broth, and bay leaves. Simmer until the squash is tender, 15-20 minutes. Remove the bay leaves and ham hocks and cool the soup slightly. Process in a fool processor or blender until smooth.

In a separate pot, simmer the carrots, celery, and beans in the remaining ½ cup of water until tender. Add these vegetables, the cheese, and cream to the squash and heat gently. Remove the meat from the ham hocks and add it to the soup. Season to taste with salt and pepper and serve.

Stir-Fried Pac Choi with Sesame Sauce

INGREDIENTS Oil 1 Piece shredded ginger root 1 Garlic clove, sliced 4 Pac Choi, trimmed and sliced lengthwise

Sesame Sauce

50 Grams sesame seeds 1 Tablespoon sugar 1 Garlic clove, crushed 3 Tablespoons soy sauce Sesame oil Chili oil to serve

1. For the sauce, toast the sesame seeds in a dry frying-pan until they color and smell fragrant. Crush to a paste with the sugar, garlic and soy sauce in a pestle and mortar or spice grinder. Add enough sesame oil to make a pourable sauce.

2. Heat a little oil in a wok and fry the ginger and garlic, add the pak choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with the sauce.

Ready in 15 minutes