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.

April 28, 2010

Week 20 Newsletter


ATHENS HILLS CSA
WEEK #20
April 28, 2010
            It’s always amazing when the last week of a CSA cycle is upon us.  On one hand, it feels like we just started, and on the other hand, we are eagerly awaiting the extra hours for planting and preparing that are available when we aren’t harvesting and packing the shares.  A quick look at the greenhouses and you will see that the greens which sustained us through the long dark winter months are gone. The soil is turned, compost is added, and then the planting will begin – maybe as early as this Friday.                                                                    
     Our ‘new-to-us’ irrigation water holding tank is due to arrive any day.  Once it rode on the back of a truck hauling milk, but now it will hold large volumes of water for our drip irrigation system.  We are so pleased with the way that our two smaller tanks have worked, it was certainly no great leap to imagine the benefits of one tank that holds more than the other two together.  Now we will have all of them hooked up so that we can water most all of the fields at once!                         
     Once again we say our thank you’s to all of you who have so kindly replied with paper forms or by email to our survey.  We got some great ideas for improvements in the  Recipes section.  So thanks for all of the creative thinking!  If you haven’t had a chance to reply yet, don’t be concerned.  There is no deadline, except that your ideas are helpful while we begin to plan for next winter (which will start sooner than any of us want to think about.)  We also want to thank all of the hosts for their superb service.  Without them, we could not do what we do.  So………….. THANKS TO THE HOSTS!!                            
     This week we welcomed Guinivere back.  She is mainly helping Kip in the Microgreen House.  She works with us part-time now, and we’re glad to have her return!              From the farm to the town, your choice of food source has been the economic foundation that enables us provide employment for up 12 people during the year, 7 of them all year.  We thank you for your support.  We are grateful for your continuing commitment to fresh, local, certified organic food.
     We look forward to the Summer 2010 season with new excitement.  Our summer numbers are filling twice as early as in the past.  Rob and I both commented on the
number of members who watched FOOD, INC. last week and wrote to us to tell about it.  Politically, now is always the time to ensure that family farms are recognized for being the economic community asset that is a cornerstone to the revitalization of rural lifestyles and small towns.  We work for you and all those who support us.  So, thanks to you again.
For all the crew,
Becky  (Kip, Dan, Cale, John, Rob Julia, Guinevere, and Penny; and interns Morgan and Martin)

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 –  Use them to  add extra crunch and juiciness to a sandwich or a stir-fry.  They are sooo good!! 
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.
SWISS CHARD - It’s not hard to be amazed by the sheer ability of this plant to grow in all seasons.  Refer to past newsletters for recipes, please
ARUGULA - Arugula has uses beyond salad: it can be sautéed or cooked in many other ways.  In Roman times, arugula was grown for both its leaves and the seed.  The seed was used for flavoring oils.
EASTER EGG RADISHES - The first of the season radishes are so special for their tender crisp crunchy juiciness.  Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
SPINACH -  Enjoy this raw or sautéed, steamed, or any other wonderful way for this luscious green goodness to be prepared. 
 
The Combo Corner from our Athens partners ~
This week’s bread selection from the Village Bakery and Cafe is 100% Whole Wheat.
The fruit basket is finished for the winter.
 
SPINACH SOUP PREP TIME: 5 TO 10 MINS.  COOK TIME: NONE                      
INGREDIENTS:
4 Cups of spinach, well        washed and dried        1 Cup water                       2 to 3 cloves roasted garlic           or 1 clove raw garlic 1-2 teaspoons lemon juice,   freshly squeezed         Pinch salt                          1 ripe avocado, cut in half      and pitted                   2 tablespoons crushed dry-         roasted hazelnuts,           crushed raw hazel-   nuts, or lightly          toasted pine nuts.
In a blender, place the spinach, water, garlic, lemon juice, and salt.  Pack the spinach leaves down and then blend until smooth scraping down the sides as necessary.  Spoon the avocado out of its skin and into the blender and process rain until smooth.  Taste and add additional salt, garlic, or lemon juice if necessary.  Divide into 4 equal portions and garnish with the nuts.
Yield: 4 Servings
“Raw soups are very easy to make and packed with fiber and nutrients. Always use enough liquid to get the vegetable fibers to puree properly, and use avocado as a creamy base to get the proper consistency.  Add the avocado last so as not to over blend.  Use more or less liquid for thicker or thinner soup.”
-from The Healthiest Meals On Earth, Bowden 2008  
Recipe: Spinach, Strawberry, and Dill Salad (Serves 6)
8 C. fresh spinach, washed
3 scallions, sliced thinly
½ C. hazelnuts, toasted
1 pint fresh strawberries, hulled
          and sliced
¼ C. chopped fresh dill
For the dressing...
3 Tbs. red wine vinegar
1 Tbs. honey
2 cloves garlic, minced
1 tsp. dry mustard
½ C. extra-virgin olive oil
Salt and freshly ground black pepper

In a large bowl, toss the spinach, scallions, hazelnuts, strawberries, and dill.
In a small bowl, combine the vinegar, honey, garlic, and mustard.  In a slow, thin stream, whisk in the olive oil until blended.  Season to taste with salt and pepper.
Just before serving, pour the dressing over the salad and toss to coat.
 (Recipe courtesy of Farms & Foods of Ohio: From Garden Gate to Dinner Plate, 2007.)
 

Recipe: Swiss Chard-Stuffed Onions
(Serves 4)
4 large onions (about 10 oz. each)
2 Tbs. extra olive oil
½ lb. Swiss chard, cut into 1-inch pieces,           washed, and drained well (4 C.)
2 cloves garlic, peeled, crushed, and
            chopped (2 tsp.)
¾ tsp. salt
½ tsp. freshly ground black pepper
½ lb. sweet Italian sausage
2 Tbs. grated Parmesan cheese
½ C. water
Preheat the oven to 425F.  Peel the onions, and remove the stem as well as the root end of each.  Arrange the onions in one layer on a large piece of aluminum foil, then fold the foil around the onions to enclose them. Place the foil package on a cookie sheet, and bake on the center rack of the 425-degree oven for 45 minutes. The onions should be somewhat soft and partially cooked at this point.
Cut a ½-inch slice from the top (stem-end) of each onion, and scoop out and reserve the inside to create a receptacle with walls about ½-inch thick. Chop the onion tops and insides coarsely. (You should have about 3 ½ cups of chopped onion.)
Heat the oil until hot but not smoking in a large skillet. Add the chopped onion, and cook for 3 minutes over medium to high heat.  Add the Swiss chard, garlic, salt and pepper, and mix well.  Cover and cook over medium heat for 20 minutes.  The mixture should be slightly moist and lightly browned.  Let cool to lukewarm, then mix in the sausage meat.  Stuff the onions with the chard and sausage mixture, dividing it evenly among them and mounding it so that all the stuffing is used.
Arrange the stuffed onions in a gratin dish, and sprinkle them with the Parmesan. Pour water around the onions in the gratin dish, and bake at 400 degrees for 60 minutes, until brown on top and very soft throughout.
 (Recipe courtesy of Jacques Pepin's Kitchen: Cooking with Claudine, 1996.)
 

 THANK YOU!
     

April 23, 2010

Veggie List for Week 20

Veggies for Week 20:
Pickups 4/28 & 5/1
(Season is over for Columbus Half Share Members)

Salad Mix
Swiss Chard
Spinach
Arugula
Radishes--Easter Egg
Mushrooms

April 21, 2010

Week # 19 Newletter

ATHENS HILLS CSA

WEEK #19
April 21, 2010
    This week we bid goodbye to the Columbus Half-share folks. Today is their last pickup for this Winter CSA season. We thank them for their support! (Also, let me say many thanks to Kip for stepping in last week with this part of the newsletter.) As this cycle is ending, I have been thinking about the commitments all of us have made to our food choices. Yesterday, as I watched from the office window, Kip and Morgan and Martin planted the potatoes – a simple action. Yet, nothing could say it better. Yesterday, one day before the final delivery for the half-share group of this winter, we began planting next year’s winter crops. Now that’s a meeting of the cosmic and mundane.
     We have welcomed our second intern this weekend. Martin is from Granville originally and will be attending Hocking College this fall. An email notice today announced that the award-winning movie, FOOD, INC., will be showing on POV Wednesday night. Yes, tonight at 9:00 PM on your PBS stations. If you haven’t seen it, we highly recommend it. The movie is also being streamed in its entirety between April 22 and April 29 at AboutFood, Inc.
     As we do every season, we are asking folks to fill out the surveys about your experiences with us. This helps us so much! The streamlined format will only take a few minutes for you to finish. The survey is attached to this email, or there are hard copies available at the pickup sites today. If you share your share, please take one for your fellow sharer to fill out too. Thanks in advance for your efforts!! If you need more, just email us and we’ll get one to you.
     Last but not least, let me scream our first planting of basil went into the hothouse last Friday. I can almost taste the pesto! Later the week parsley will be planted in the fields. This weekend Kip and I went to a gathering celebrating an old friend’s 90th birthday. As a party favor, we received tomato seeds from Fossalto Italy, his hometown. We’re excited to be able to have this unique tomato this summer!
For all the crew,
Becky (Kip, Dan, Cale, John, Julia, and Penny)

THIS WEEK’S VEGGIES
The share veggies had to be changed this week because we didn’t have enough spinach to fill out the amounts for all. We’re VERY sorry for the short notice.
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.
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. The recipe for Kale Pesto is repeated on the next page.
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.
SWISS CHARD - It’s not hard to be amazed by the sheer ability of this plant to grow in all seasons. Refer to past newsletters for recipes, please
ARUGULA - Arugula has uses beyond salad: it can be sautéed or cooked in many other ways. In Roman times, arugula was grown for both its leaves and the seed. The seed was used for flavoring oils.
FRENCH BREAKFAST RADISHES - The first of the season radishes are so special for their tender crisp crunchy juiciness. Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
The Combo Corner from our Athens partners ~

This week’s bread selection from the Village Bakery and Cafe is Italian Whole Wheat.
The fruit basket for this winter season has ended.
~~~~~~~~~~~~~~~~~~~
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm

TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 6pm
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!
~~~~~~~~~~~
WINTER SURVEYS
are attached to this emailed newsletter, or in hard copy at your pickup site. Please help us make this a better experience by telling us what you like, and more importantly, what didn’t work so well for you; and if you can - also tell us why. Who knows, maybe we can change something so the next person doesn’t have that problem. We are on a constant mission to improve our services, so accept our thanks in advance!

KALE PESTO

This has been such a tremendously popular dish. I’m repeating the recipe because we have so many requests for it!! Thanks to Tristam Griffiths, one of the Upper Arlington Eco-tastic hosts for sharing this gem.
*3 cups kale-washed, or spun, then cut into strips about an inch thick
*1.5 cups pine nuts
*4 cloves of garlic(or 1T of the pre-chopped)
*1/4-1/2 cup of parmesan cheese
*1 cup olive oil
*salt and pepper to taste-I usually use about 1/2 t of salt and pepper


Put all above ingredients in a food processor and blend.
That's it-serve on anything.

Polenta Lasagna

Polenta:
4 cups water 1 teaspoon salt 1 ¾ cups cornmeal
Sauce:
3 Tablespoons olive oil
2 cups chopped onions
2 Tablespoons minced garlic cloves
2 teaspoons dried basil
1 teaspoon dried marjoram
½ teaspoon dried oregano
1 cup chopped red bell peppers
1 cup chopped green bell peppers
3 cups crushed tomatoes with juice (1 28-oz can)
½ cup dry red wine (optional, but good)
3 Tablespoons tomato paste
1 teaspoon salt (I use less than this since the polenta is salty)
1 teaspoon ground black pepper


1 cup Neufchatel or cream cheese (I just use a package)
1 large egg
2 cups rinsed, stemmed, and chopped Swiss chard, kale, spinach, or collard greens
1 ½ cups mild provolone, grated
1 cup grated Parmesan cheese
I like to add about 2 cups chopped mushrooms to the greens
Bring the water and salt to a boil in a large saucepan. Gradually whisk the cornmeal into the boiling water. (Be careful – it will bubble and send polenta napalm at you and it HURTS!!) Reduce the heat to low and let the polenta simmer, stirring often, until thick but pourable – doesn’t take too long. Pour the polenta onto a lightly oiled baking sheet. Use a lightly oiled spatula to spread it ½ inch thick or less. Refrigerate. (I find that using the back of a large metal spoon works better than a spatula – keep the spoon cold by dipping it into cold water while you spread the polenta)
Warm 2 Tablespoons of the olive oil in a saucepan on medium-high heat and sauté the onions for 5 minutes. Add the garlic, basil, marjoram, oregano, and bell peppers and sauté for 5 more minutes. Add the tomatoes and, if using, the wine. Bring to a simmer and add the tomato paste, salt, and black pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
Preheat the oven to 350 degrees. Lightly oil a 9x13-inch baking pan.
Soften the cream cheese in the oven (or microwave). Lightly beat the egg and stir it into the softened cheese. Heat the remaining Tablespoon of olive oil in a skillet or saucepan and sauté the greens until tender. (If you are using mushrooms, sauté them for a few minutes until they release their juices and then add the greens) Remove from heat and set aside.
Remove the polenta from the refrigerator and cut it into manageable 4x6-inch pieces that will fit together to make a single layer in the baking pan. Some gaps are okay.
To assemble the lasagna, spread a third of the sauce in the bottom of the prepared baking pan and top with a layer of polenta. Add the sautéed greens to the remaining sauce and spread half of it on the polenta. Spread the cream cheese mixture over the sauce and top with the grated provolone. Make a final layer of polenta and top with the rest of the sauce. Dust the parmesan evenly all over.
Cover the baking dish and bake for 45 minutes. Uncover and bake for 15 minutes more, until lightly browned. Remove from the oven and allow to sit for 10 minutes before serving.
From the Moosewood Restaurant New Classics by Molly Katzen

April 16, 2010

Veggie List for Week 19

Veggie List for Week 19:
Pickups 4/21 & 4/24
*This is the last pickup for Columbus Half Share Members---THANK YOU!

Salad Mix
Swiss Chard
Kale (is replacing Spinach)
Shiitake Mushrooms
Arugula
Salad Radishes
 

April 14, 2010

Week 18 Newsletter


 ATHENS HILLS CSA
WEEK #18      April 14, 2010
            Spring Salutations to All - These early spring days find us scurrying to get things done in a timely manner.  We have begun clearing out the greenhouses in preparation for the planting of tomatoes and basil, which will replace the chard, kale, salad mix, et.al.  Tomatoes which were germinated  2 to 3 weeks ago were potted up into large cell packs last week.  Basil starts are in rows in flats and will be transplanted up into larger sizes.  Kale and chard and salad mix were recently planted in the fields.  These planting tasks primarily belong to Dan and he seems to have everything under control.  Actually, he is amazingly good at the elaborate dance that must take place annually to assure there is no significant disruption in food supply.  Meanwhile, Cale and I worked on getting the drip irrigation system up and running.  The 5-horsepower pump is now required at this time of year as the greenhouses heat up rapidly and the moisture loss due to evaporation is significant.  In addition, the plants from this past winter are fully mature and growing incredibly fast and can really suck up some water.  All that being said, it is incredible that we can water acres of production with just a 5-horsepower pump.         This watering miracle is made possible thru the use of drip irrigation.  Drip irrigation is a thin hose that has holes (emitters) embossed into it at varying distances.  Drip irrigation is such an efficient form of irrigation that the government has programs helping farmers switch over to drip.  Speaking of dry ground, it is getting dry enough to plant potatoes and if the rain holds off I may try to stick'em in this weekend.  I love planting potatoes.  For us here at the farm, planting the spuds is a two person job.  One of us drives the tractor and another person usually John (who's quick manual dexterity is really sharpened by his excellent guitar playing) tosses potatoes into a slowly spinning disk.  They then fall to the ground and are covered by the planter.  It is always gratifying  when one is done planting potatoes because it appears you have accomplished so much; the hundreds of pounds of seed are gone from the back of the truck,  and the flat field is now uniformly ridged with rows of potatoes.  I could go on and on about this sort of thing, but greenhouses need closing.  Until next time!    
For all the crew,
Kip  (Becky, Dan, Cale, Rob, John, Julia, Morgan 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.
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.
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. 
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.
ARUGULA –   Arugula has uses beyond salad: it can be sautéed or cooked in many other ways.  In Roman times, arugula was grown for both its leaves and the seed.  The seed was used for flavoring oils.
SALAD RADISHES – The first of the season radishes are so special for their tender crisp crunchy juiciness.  Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
SPINACH -   Enjoy this raw or sautéed, steamed, or any other wonderful way for this luscious green goodness to be prepared.  

The Combo Corner from our Athens partners ~
This week’s bread selection from the Village Bakery and Cafe is Onion, Poppy Seed,
The fruit basket has ended for this winter season.
 
We’re 99.9% sure about our new pickup site in Dublin in the Pilates Studio near Whole Foods on Sawmill.  Exact details next week.  If this is closer to home, switching is easy to do now.  Just let us know.

            Radish Vinaigrette
"Great with greens, this spicy-hot dressing will also enliven steamed vegetables."

1/3 cup olive oil
2 Tablespoons rice vinegar
1 radish, chopped
1/4 teaspoon salt
1 teaspoon honey

Combine all ingredients in a food processor and puree.  Makes about 1/2 cup.

--The Organic Kitchen Garden, Ann Lovejoy
(Rob sent this over from his kitchen calendar.)
Refreshing and Cleansing Radish Salad – inspired by The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005)  Serves 4 to 6.
Ingredients:
2 cups peeled and thinly sliced daikon or    other radishes                                 1 cup thinly sliced green apple, sliced into       half-moons                                 1/3 cup grated carrot                                         ¼ cup thinly sliced red onion, sliced into half        moons                                         1 red radish, grated                                      ¼ cup freshly-squeezed orange juice         2 tsp brown rice syrup or maple syrup         1 tsp freshly squeezed lime juice                   1 tsp sea salt                                                 10 leaves fresh mint and cilantro (optional)
1.  Combine daikon, apple, carrot, onion, and red radish in a large mixing bowl.         2.  In a small mixing bowl, whisk together the orange and lime juice, sea salt and rice syrup.                                                3.  Pour the liquid over the veggies and toss well to combine.  Garnish w/ mint & cilantro.
 
Radish Chutney     10 Radishes                              2 tsp Coriander Seeds                           3 tsp Black Gram*                  3 tsp Tamarind Pulp                  ½ tsp Asafetida*                      5 dry Red Chilies                     ¼ tsp Fenugreek Seeds             ½ tsp Turmeric Powder              3 tsp Oil                                                    salt to taste                           
FOR SEASONING:                      
 ½ tsp Mustard Seeds                      ¼ tsp Cumin Seeds                          ½ tsp Bengal Gram*                 ½ tsp Black Gram                     Some Curry leaves                       1 tsp oil
PREPARATION:   Wash the radishes well and cut them into medium pieces.                             In a pan heat the oil and add the coriander seeds along with the fenugreek seeds and black gram.  Fry well for some time till they become golden brown in color and finally add the red chilies and fry.  Transfer them into a plate and let cool.                                   Add the chopped radishes to the pan along with the turmeric and asafetida and fry till they turn a little brown.  Turn off the flame and let the radishes cool.                                   When the contents become cool, grind then into a fine paste by adding little water, tamarind pulp and the salt.  Don’t add too much water, as the chutney should have a thick consistency.                             For Seasoning:  In a small pan heat the oil and add the mustard Seeds.  When they sputter, add the bengal gram, black gram, cumin seeds and the curry leaves.  Fry till the dals turn golden brown.  Garnish the chutney.        
*Asafetida – a resin with an acrid and bitter taste and a strong odour.  Store is a jar with a strong airtight seal to prevent the smell dispersing into other ingredients.
*Bengal Gram – Bengal gram is used whole in lentil curries.  The flour (besan) is used to prepare bhahias and may be used to flavor and thicken curries.
*Black Gram  - Also known as Urid Dahl. This lentil is similar in size to moong dhal and is available either with the blackish hull retained or removed.  Inside, the lentil is a creamy white.  It takes a long time to cook and has a slightly drier texture than moong dhal.