ATHENS HILLS CSA
WEEK #13
March 10, 2010
Much to our chagrin, I’m sad to let you know that the mushrooms which were planned for today’s delivery are absent. We are so sorry for this, and can only promise you that we will be making this up to you we hope in two weeks. It takes that long to plan and grow them. If we are still unable to get the timing right, then we will need to wait another two weeks to fulfill this promise. And we will keep you posted about what will be happening. So much for the bad news. Despite the snafu with the mushrooms, our spirits are soaring with the last four days of sunlight. No one could have anticipated the degrees of change that we are all feeling with the longer day length and the amount of sun. The extra efforts it takes to cover and uncover every morning and evening haven’t been required for four or five days. Everyone is grateful for this small respite from that work. We are beginning to see (and you will also at the Open Farm Day) what a difference years of soil building can make. The newly tilled and amended soil in the second hothouse is not responding the same as the soil in the older houses. Extra efforts will be required there for another season or two. Other chores right now include weeding (that’s never ending), irrigation, and moving all the ‘spent’ mushroom blocks to the compost piles (we can finally see them). This time of year, we are also interviewing potential interns for the upcoming season. This is always fun and interesting. The number of candidates grows each year as more and more people want to know how to grow and be involved with the growing of organic food for themselves and the world. Some have WWOOF-ed around the world; others aren’t quite sure what a trowel is. Candidates are all ages, genders, and ranges of experience, and we enjoy having all of them. We’ll share the selections with you when they are made. Here’s to warmer weather, sunshine, and NO FLOODING!
For all the crew,
Becky (Kip, Dan, Cale, 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.
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. Another correction – If you pick up at Tibet – you are receiving Micromix this week.
SHIITAKE or OYSTER MUSHROOMS – RED ALERT!! For reasons known only to the mushrooms, the oysters which we had planned to send this week quit growing on Monday so they are not ready for today. This means that we will be adding extra ,extra mushrooms to shares in two weeks because there are none for this week . We are so embarrassed and sorry for this inconvenience.
Spinach – We’re excited to be able to provide our spinach again for you. Rich in nutrients, this dark green wonder has a flavor all its own. Check last week’s newsletter for some recipes.
RUTABAGAS – This is the last week for this tasty treasures of the winter. Use these “root-toot-tooties” just as you use turnips. The flavor is similar and so is the cooking time and the storage methods.
Swiss Chard – This mild green is back this week. By now, I’m sure you know how versatile chard is. Soups, stir-fry, steamed, sautéed, or chopped into a salad are all wonderful ways to enjoy this.
The Combo Corner from our Athens partners ~
Last week was the last of the fruit basket.
This week’s bread selection from the Village Bakery and Cafe is Ukranian Rye.
WWOOF – Worldwide Opportunities on Organic Farms You may have seen this acronym on the first page, and I wanted to tell you about these folks. For quick immersion into the world of organic farming, this organization offers some assistance. They provide an annually up-dated directory of organic farms from around the world who are willing to host ‘volunteers’ for a specified time. If you or someone you know has an interest, this may be a place to begin. Other places to explore internship opportunities are: www.OEFFA.org - Ohio Ecological Food and Farm Assn; www.ATTRA.org the National Sustainable Agriculture Information Service. (You may need to search this site for ‘internships’). You can also call and talk to Becky about these groups.
The Facebook fan page (Green Edge Gardens) is up and running. You can find information about the Open Farm Day there as well as on the blog.
Remember to bring boots to the Open Farm Day. In the spring, the ground is usually wet. We will tour rain or shine or snow.
Earlier Tuesday, plans were formulated for another “Meet and Greet” event at our drop-site, Eco-Tastic in Upper Arlington. April 1, 2010; 5-7 pm
Thanks again to those who have let us know their intentions for the summer. We really appreciate it!
CREAMY RUTABAGA CASSEROLE
4 medium rutabagas peeled and diced 2 eggs, beaten ¼ cup cream ½ tsp. freshly grated nutmeg 1 tsp. salt ¼ cup dry bread crumbs 3 Tbls. butter
Preheat oven to 3500. Steam rutabaga until tender, about 30 minutes. Mash and set aside. Mix eggs, cream, nutmeg, salt, and bread crumbs. Combine the 2 mixtures; place in buttered 2 ½ -qt. casserole. Dot with butter; bake until lightly browned, about ½ hour. Makes 5 servings. ~from ASPARAGUS TO ZUCCHINI 1996
CHARD CHEESE PIE
2 cups cottage cheese 2 eggs, beaten juice of 1 lemon ½ tsp. salt 6 cups lightly cooked chopped chard, well drained ½ cup bread crumbs paprika
Preheat oven to 3500; generously grease an 8-by-8 inch-baking dish. Beat together cottage cheese, eggs, lemon, and salt.
Stir 1 cup of this mixture into the chard and press it into baking dish. Spread remaining cottage cheese mixture over the top and sprinkle with bread crumbs and paprika. Bake until set, about ½ hour. Let stand several minutes before cutting into squares. Makes 4-6 servings.
~from ASPARAGUS TO ZUCCHINI 1996
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