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.

March 3, 2010

Week 12 Newsletter

WEEK #12
March 3, 2010
            Every newsletter I’ve received this week calls to mind the old adage about March Lions and Lambs.  So, I won’t do that.  I’ll just say that the brief fifteen minutes of sunlight today was a welcome break from the dark gray skies of the last month.                          You may notice that there is alittle less variety of items in your share this week. We have tried to make up for some of that lack with a little more volume - Just as we tried to send a little extra these past few weeks because we knew this time might come.  For the next two weeks or so, this situation may continue as we patiently wait for crops to emerge from their sleep.  No one here can quite remember a winter that was so short on sunlight!  
Tomorrow  March 3rd is the last day to make a public comment to the USDA about the vote to allow GMO alfalfa.  I have copied a link below (or you can go to the site directly at Center for Food Safety.)  You as the ultimate consumer can help decide by following these links to make a comment.  Thanks . http://us.mg201.mail.yahoo.com/dc/launch?.partner=vz-acs&.gx=1&.rand=508c3m0ueg5pl
            We extend many thanks to Annerose from Bexley Natural Market. She attended the recent Wexner Center Series film and CSA gathering to help us meet new members.  When we began our Columbus CSA deliveries, Bexley Market was our very first drop site.  Thanks to you Annerose!!!  And thanks to those of you who have replied with your intentions for the Summer 2010 CSA.  We appreciate your helping us with this planning.             Amazingly, this week, my niece, Meghan (who is currently studying in Wales) started a Facebook fan page for us: Green Edge Gardens.  So look for us there too!  Become our fan and see stuff!  I’m not sure what is more amazing: that she did it from Wales in 15 minutes, or that I almost understood what I just wrote.  Have a great week!
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, BUT 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.
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.  They also dry nicely in a paper bag in the drawer of the refrigerator.
SWISS CHARD –   Gently sautéed, steamed, or added to broth for soup, this simple green is one of the hardiest for growing in this region.  While the flavor and texture change subtly from one season to another, the reliability is unbeatable for pro­viding winter green. 
SPINACH –   Once again, we are thrilled to have spinach for you.  Look for recipes in this newsletter.  The list of nutrients in this veggie is amazing.  From fiber, protein, and vitamins to minerals, the only negative is that it is a little high in sodium.
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 last fruit basket this week contains four varieties.  From top to bottom in the bag are:  Gold Rush, Fuji, Yellow Delicious, and Melrose.  We hope you have enjoyed these Ohio grown treasures!
This week’s bread selection from the Village Bakery and Cafe is Honey Yogurt Flax, another new variety for you with flax seeds adorning the top.

SPINACH AND RICE     CASSEROLE –                   from Moosewood Cookbook, 1977
This takes 1 ¼ hours to prepare, including the baking and makes 4-6 servings.
4  Cups of brown rice  (She suggests cooking this ahead of time or at the least starting this at the beginning of the process.  Use a scant 2 Cups of raw rice, cooked in 3 Cups of water.)     Then use –
2 Lbs. raw, chopped spinach                
1 Cup chopped onion                            
 2 cloves minced garlic                         
 3 Tbls.  butter                                
4 beaten eggs                                      
1 Cup milk                              
1 ½ Cups grated cheese                     
¼ Cup chopped parsley                      
2  Tbls. tamari                                    
½  tsp salt (more to taste)                
a few dashes each of nutmeg and cayenne                                             
 ¼  Cup  Sunflower Seeds                    

  • Saute onions and garlic with salt in butter.  When ionions arte soft, add spinach.  Cook 2 minutes.

  • Combine with all ingredients except sunflower seeds and paprika.  Spread into a buttered casserole and sprinkle sunflower seeds and paprika on top.

  • Bake, covered, 35 minutes at 3500.

Pasta with Fresh Spinach,    Walnuts and Gorgonzola Cheese
1 Tbl. olive oil                                     2-3 cloves garlic, minced                   ¾-1 pound fresh spinach leaves,               cleaned and shredded              ¼-1/3 pound walnut pieces                6 ounces Gorgonzola cheese,                crumbled                           freshly ground pepper                      hot cooked pasta of your choice
Heat oil in a skillet over medium heat; add garlic and sauté until golden.  Add spinach; toss and cook until wilted.  Stir in walnuts and cheese; toss until well combined.  Season with pepper to taste.  Serve over pasta.  4 servings.
~ from From Asparagus to Spinach, 1996

Rutabaga Croquettes –from Asparagus to Zucchini, 1996
2  Cups mashed cooked rutabaga           ¼ Cup butter, melted                                1  beaten egg                                            ¾  Cup grated Cheddar cheese       ¼  tsp.  Pepper                       1 beaten egg                                  ½ Cup fine bread crumbs
Combine the first five ingredients and beat until smooth.  Chill until firm enough to handle ( about 1 hour).  Shape into 1-inch balls for serving as a vegetable or ½” inch balls to serve as hors d’oevres.  Dip in beaten egg then bread crumbs.  Place on well-greased cookie sheet.  Bake at 4250 for 10-20 minutes or until brown.  Makes 6 servings as a vegetable or 3 dozen party nibblers.  

1 Large rutabaga, cut into ¾ “cubes    4 Tbls.  Butter                                                   2  Tbls. brown sugar                                    1/8 tsp. nutmeg                                         Freshly groung pepper   
Cook rutabaga I boiling salted water, covered, until tender-crisp, about 15 minutes.  Drain well.  Add butter and brown sugar.  Cook over moderate heat, stirring gently, until butter and sugar melt.  Add nutmeg and a grating of pepper.  Toss.  Six servings.
         from Asparagus to Zucchini, 1996

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