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.

June 23, 2010

Newsletter for 6/23 Pickups

Newsletter for 6/23 Pickups
Apologies are given to the full-share folks who received the first delivery last week because this 2nd newsletter is largely a repeat so that everyone has the same information. Welcome to everyone! We are thrilled to have you joining us for this summer’s garden ad-venture.

We are looking forward to delivering the very best our partners and we have to offer! The newest partners to join us are Chris Chmiel & Michelle Gorman from Integration Acres. Chris and Michelle produce many wonderful artisan cheeses from their goats’ milk. Recently, they have been dabbling in cow cheeses from the milk used by Snowville Creamery. We can’t wait to taste them!

Besides welcoming members and partners, we also want to announce our two new drop sites: The Pilates Center of Central Ohio in Dublin and The Clintonville Community Market (aka – the coop). Both of these sites offer a later time of 8:00 pm for pickup. So, if you have friends in those areas who couldn’t swing the logistics before, please let them know about these new locations. Thanks.

If you are a veteran member, now is a great time to look at our newly designed website: www.greenedgegardens.com We’ve added new and more pictures as well as updated information about the partners. In addition to the website, Rob is doing a tremendous job keeping current pictures on the blog: www.greenedgegardens.blogspot.com You can also meet some of your farmers in person at the Upper Arlington Farmers Market on Wednesdays from 3:30-6:30 pm at Mallway Park on Arlington Avenue. And yet another great way to meet your farmers is to join us for the OPEN FARM DAY. July 25th is the date set, and the hours are roughly 1:00 pm – 5:00 pm. We will meet and have a potluck at the Amesville Grange. Around 3:00, we will leave for the farm tour.

On Monday a group of 5 teenagers and their host came to volunteer. What a great crew! And we really needed the help with mulching the summer and winter squash. This year the week-long camp they were attending focused on food sources. Four groups volunteered at different farms in trade for their food for the remainder of the week. Since nothing en-hances the flavor of food like a little sweat equity, we’re sure this will be the best food they have ever eaten! - Becky


Salad Mix - the summer version of our salad mix consists of at least 6 and sometimes 10 different va-rieties of lettuce. (Notes on the 2nd page.)

Swiss Chard - Chard is the hero of greens. It has the ability to grow in the heat of summer or the cold of winter. Its mild flavor lends itself to almost any dish.

Beets - Baby beets with greens are sweet and tender. Steam, roast, or boil them. Use the greens as you would kale or chard.

Head Lettuce – Tender butterhead (aka bibb) leaves are favorites with customers. Notes on 2nd page.

Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)

Mushrooms - This week the mushrooms are shiitake. Notes on 2nd page.

Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.

The Combo Corner

The fruit selections from Cherry Orchard will start in July.

This week’s bread from The Village Bakery and CafĂ© is the French Galette. I looked up that word and found it meant simply ‘free-form’.

The cheese share from Integration Acres this week includes Feta and Smokey Goat.


NEW ALBANY – 614-216-9370 3-10pm

TIBET – 614-784-8124 11am-6pm

BEXLEY MARKET-614-252-3951 3-8pm

UPPER ARLINGTON- 614-284-1181 2- 6pm

CLINTONVILLE COOP – 614-261-3663 11 am-8 pm

PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm

HYACINTH BEAN – 740-594-9302 12-6pm

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!

The GREEN BAGS provided by us for you to carry your veggies are actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. If your share comes in a BOX, these should be returned to your site as well.  Thanks so much!


Your mushrooms ar-rive in a paper bag. They will store nicely there for up to a week, sometimes longer. Placing them in a paper bag inside of a plastic bag will keep them moist. Without the plastic bag, they may simply dry themselves in the re-frigerator. You can simp-ly re-hydrate them in a soup or sauce. Today you have received shiitake (bold flavor) mushrooms. The cooking method used for either can be the same, however, the cook-ing time for the oysters is shorter than the shiitake. Both shiitake and oyster stems are tough, but flavorful. Instead of composting them, put them in a small saucepan with salted water and simmer for 1-2 hours. Strain the broth and place it in a container that can be frozen. After the broth is frozen, pop it out of the container and place in a plastic bag in the freezer with other frozen broth cubes. They make great starters for soups, sauces, and many other things. The softened stems can now be used or composted. I’ve heard of and done both.

Our salad mix in summer is all lettuce. Usually a blend of at least 6 varieties up to as many as 10, the types are chosen for their ability to grow and not become bitter in the heat. To keep as fresh as possible, keep it cold, away from the air. Placing a cloth or paper towel in the bag can help by absorbing extra water - keeping the moisture in, but away from the leaves. It is washed & ready.

Sweet basil is a true harbinger of summer. Its requirement of 70o F soil temperature usually makes it tricky to establish early without the use of heat. To keep basil from developing those little black spots on the leaves, keep the basil out of the refrigerator. A temperature of 50o F is as cold as basil wants to tolerate. We keep it on the counter in a glass of water (change it regularly). If for some reason you can’t use all of the fresh, try drying some for use this winter. You can buy dryers. I know many people who love theirs. I use a loosely woven cloth placed in a loosely woven basket. I put this on top of the frig towards the back where the warm, exchanged air is discharged. In 2-3 weeks, the leaves are dry and easily crumbled into a jar for storage in a dark place.


The lettuces are dunked and cooled quickly. They are definitely not washed and ready to eat. You may choose to wash leaves as used or all at once. Either way, placing a slightly damp paper towel or cloth in the bag will keep them fresh and moist while the absorbing excess moisture.

RECIPE:  Spicy Greens and Onion Dip

2 Tbsp oil

1 small red or yellow onion, chopped

1-4 garlic cloves, minced or pressed

8 cups of seasonal greens (kale, beet greens, collards, etc)

½ cup water, stock, or dry white wine

Juice and zest of a lemon

1 Tbsp honey

2-3 Tbsp cashew butter or peanut butter

Salt and pepper to taste.

Heat a large heavy skillet over medium heat. Add oil, onion and garlic, and sautĂ© until onions are soft and garlic is lightly browned. Mix in greens, stir and add stock, wine or water. Cover and cook for 20-25 minutes or until greens are very soft. Check often to make sure there is enough liquid; add a small amount of water if necessary. Remove from heat and place the mixture in a blender. Add lemon zest and juice, honey and cashew or peanut butter and puree until smooth and creamy. Blend in salt and pepper to taste. Makes about 1 ½ cups.
From Mother Earth News, April/May 2007

You can find many more useful recipes on the blog in the archives of past CSA seasons. They are arranged by year – just point and click. Like this newsletter, the reci-pes are on the 2nd page.

OPEN FARM DAY Sunday July 25 1-5 pm
Mark your calendars and save the date!       

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