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.

February 25, 2010

Week 11 Newsletter

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)
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)
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

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