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.

September 29, 2010

Week 16 Newsletter

Week #16 September 29, 2010

    The rain that we have been waiting for finally arrived on Tuesday’s harvest morning. Chilly, wet farmers crouched in the fields to pick lettuces, herbs and greens for your feasting this coming week. Between the drastic change in temperatures and the rain, autumn has fully arrived here. The only thing missing is the beautiful color of the changing leaves. And that will happen soon too.
    Many folks have let us know their intentions for the 2011 Winter CSA cycle. We are thankful that many of you from the summer are continuing into the winter with us. Some folks only join us for the winter. Whatever your decision, please take a minute to let us know yours. Thanks!
    On Monday, we began the process of turning the greenhouses from summer (tomatoes) to winter (greens, spinach, salad, etc.) It will take several days. In fact, the whole process will not be completed for several weeks. The plants need enough time to set the roots before the really cold winter temperatures are here. It is also a time for harvesting the winter squashes. We are never sure just how many squashes are out in the field until the day we pick them up and put them into the wagon.
    Today we received an email from OEFFA. This organization has been at the front of the organic movement in Ohio since the late 1980’s. And while some may want us to shy away from political topics, Carol Goland, the director, shared some staggering figures about the lobbying monies spent by corporate ‘big guys’ that could have disastrous effects for farms like us. Monsanto spent $8.7 million; the National Pork Producers Council spent $1.3 million; the American Farm Bureau Federation spent $5.1 million; and Cargill spent $1.7 million in 2009. OEFFA is trying to raise some funds to help with keeping the voice of the small farmer in the minds of the legislators. Below is a link to donate should you care to do so. Thanks for the consideration. http://cts.vresp.com/c/OhioEcologicalFoodFa/58b9e72799/f32f60aeba/2e0fec0b78/source=em&v=ai&amt=30 Have a great week! From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren


Dill or Cilantro- You will receive one of these two. They were packed randomly, so it’s difficult to say who has what. They are both very pungent, but wildly different in flavor. We hope you enjoy whichever one you have received.
Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care. There is a new recipe on the 2nd page from a member in Bexley.
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 impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna, tatsoi, and baby pac choi. These will add a little tanginess to the flavor of the mix.
Heirloom Tomatoes - If you have had your fill of tomatoes for the season, don’t fret because they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
Collards - Many people say that collards have to be cooked with pork, and cooked for a long time, but the recipe on the second page will prove that to be incorrect. Kip and I had this at a recent dinner and it was marvelous!

The Combo Corner

The fruit selections from Cherry Orchard include Gala, Yellow Delicious, and Melrose (Ohio’s state apple) apples.
This week’s bread from The Village Bakery and Café is Honey Oat Wheat.
The cheese share from Integration Acres this week includes Smokey Goat and Raw Milk Aged Gouda.

Other Farm Notes
A man walks into the site for his CSA pickup. The person who assists him asks for his returned box. The man replies that they need not worry as he has recycled all of his boxes at home. And his green bags are neatly stacked at home too.

What’s wrong with this story?
1. Waxed boxes cannot be recycled.
2. Green bags and waxed boxes need returned each time you pick up a new share.
Help us write a new ending. Please return your bags and boxes. Thanks.

In the next weeks, we will be sending you our seasonal survey via email.  We hope you will feel free to express your thoughts concerning our service and products.  Many changes have taken place since our first season.  Many of them are the direct response to concerns and suggestions of our members.  Don’t worry too much about our feelings.  We put on our heavy armor before reading them.  Seriously – we really want to know!
We had this salad for dinner last week, and it was delicious. The basic recipe comes from our friend, Stacy, one of the co-owners of the cows that provide the Snowville Creamery with milk.
De-stem the collards and tear or cut the leaves into bite-sized pieces. Steam these until tender. In a bowl, layer half of the steamed collards, then half of a grated carrot and some kind of savory cheese such as blue, feta, sharp cheddar, etc. Then repeat this process. Drizzle with a vinaigrette dressing of your choice. Cover and chill in the refrigerator for at least half of an hour. Mix before serving. Serves from 2-4.

Many thanks to Patti R. for sending this yummy –sounding recipe for mushrooms. I hope you enjoy it!!

"This recipe has become a favo-rite of ours with the benefit of your lovely mushrooms!"
Recipe: Mushroom Ragu--a rich, deep flavored pasta sauce like Bolognese--but meatless.
Heat in a large, heavy skillet:
2 T olive oil Add and cook over medium heat until very tender:
1 large yellow onion, peel and dice fine
1 large carrot, peeled and diced fine
2 celery stalks, diced fine
When cooked through with no crunch, but with little or no browning, add:
6 thyme sprigs, leaves picked from stems
6 parsley sprigs, leaves only, chopped
1 bay leaf
Cook for 1 minute. Add and cook for 5 minutes:
1/2 cup diced tomatoes
Set aside. Carefully clean and slice:
2 lbs. mushrooms (choose a mixture if you prefer)
Cook the mushrooms in olive oil and a little butter, letting the juices boil away or tip off the juices and set them aside. Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter). The reserved juices can be added back to the sauce later in place of some of the water or broth. Sauté each type of mushroom separately until tender and lightly browned.
Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables. Combine with the vegetables and herbs in the large skillet and add:
1/2 cup cream or crème fraiche
1 cup water or chicken broth
Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.
Variation: Add 1/2 cup peas, cooked greens such as spinach, rocket (arugula)
or chard to the sauce with the broth and cream.
From: The Art of Simple Food, Alice Waters

"Also, I don't know if you passed on this tip or I read it elsewhere. But I always steep the mu-shroom stems in a cup or two of water, creating a flavorful mushroom broth that I freeze to use in soups, gravies and to add to recipes such as the above when broth is called for. I compost the stems after the broth is created."


2 slices bread, toasted until crisp
1 tbsp. flour
4 Ritz, Keebler Club or Saltine Crackers
1/4 tsp. paprika
1 1/2 tsp. fresh dill
1/4 tsp. each onion powder and garlic powder
1 lemon, halved
1/4 tsp. crushed peppercorns or black pepper
paprika, for sprinkling (optional)
1 lb. white fish, such as flounder, haddock or cod fillets (about 1/2-inch thick)
In a blender or food processor, process first 6 ingredients to make crumbs. Line a shallow baking sheet with foil. Place fish on foil; brush with melted butter and sprinkle generously with the seasoned crumb mixture. Slice the lemon in halves; save half to make slices or wedges for serving. Squeeze the other half of the lemon over the fish. Crush the peppercorns with the side of a heavy knife and sprinkle over fish.
Bake in preheated 350°F oven until the fish flakes easily with a fork, about 15-20 minutes depending upon thickness of fillets.
Garnish with lemon wedges or slices (and a sprig of parsley or dill, if desired). Sprinkle top lightly with paprika for extra color, if desired.

September 24, 2010

Veggie List for Week 16 Pickups

Veggie List for Week 16 Pickups:  9/29 & 10/2

Collard Greens
Sunflower Microgreens
Salad Mix
Cilantro or Dill

September 22, 2010

Week 15 Newsletter

Week #15 September 22, 2010

    Last week, I mentioned our need for a good soaking rain since the drai-nage projects were complete. Little did I imagine that less than 48 hours later, the tor-nado sirens would be sounding! The farm and its occupants as well as the crew who work here were extremely fortunate in the storm. We lost electricity for three days. We did get some rain. We mostly got WIND! We were able to empty the walk-ins into the refrigerator box on the deli-very truck. The cooler box engine is separate from the truck engine so the diesel bill wasn’t too awful. The natural gas generator provided the power we needed to run the packing room last Friday, and the portable generator went from one small refrigerator to another to the chest freezer in rotation. It took Kip a whole day to disconnect the temporary water lines and extension cords and restore things to normal. We are ever grateful to have had the equipment we needed to keep the electricity flowing to the food storage areas. Fall planting for winter continues.
    Preparations for the event of an early frost are being made by placing the support hoops and unfurling the row covers along the beds in the fields. The endwalls of the houses are still being closed up with plastic for protection from the cold and winter winds. Amazement was the watch-word during the harvest of a bumper crop of sweet potatoes! Rob has some pictures of the prize-winning spuds on the blog. The largest topped out at 7 ½ lbs! The winter squash harvest is scheduled for later this week, too. Of course, we continue to water seedlings and irrigate the rows of greens as well as hoeing and weeding the beds of mature plants.
    Thanks to all of you who have replied concerning your intentions to continue (or not) with the Winter 2011 season. Many people have already paid or sent a deposit. Others have let us know they will not be joining for the winter months. Whatever your choice, please take a moment to let us know. Thanks in advance.
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren


Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall
Mushrooms - This week’s mushrooms are shiitake. Production of oysters mushrooms has slowed somewhat, but we expect them to return soon.
Sunflower/MicroMix Microgreens - Folks in the Upper Arlington site will be receiving the MicroMix microgreens this week. The mix has a tangy radish-like flavor while the sunflower ones have a mild, almost nutty flavor and are juicy and crunchy.
Heirloom Tomatoes - This week we send you these amazing tomatoes. Chopped and added to onions, garlic, and the cilantro you received is a good base for some wonderful fresh salsas.
Cilantro – This pungent and distinctive flavor is a must for many ethnic dishes. We pleased to have this for you this week. So often the extreme heat causes it to bolt (go right into making seed) that it is hard to keep available in the middle of the summer.
Salad Mix - The salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and added to the lettuces, along with the Petsai and the mizuna. You may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if ne-cessary.

The Combo Corner

The fruit selections from Cherry Orchard this week include Melrose apples (Ohio’s state apple), Yellow Delicious apples, and Concord grapes.
This week’s bread from The Village Bakery and Café is Ukrainian Rye. The cheese share from Integration Acres this week includes Chase Cheddar, their white goat cheddar, and Grif-fin’s Dream, the French-style aged Chevre.


20 years ago, Kip and I planted hundreds of trees for a nursery of landscape plants. The last Bur Oak is still in the field and is looking for a new home. See a pic-ture of it on the blog. This is a 15’-20’ specimen tree that will need a tree spade to be dug. More information will be available in a week or so. If you are intrigued, give Becky a call for more details.

Thanks again to all who are SO wonderful for returning the waxed boxes to us.  We are still missing many, so if you are waiting until the end of the season to return them, please don’t wait.  We are concerned that we will not have enough to finish the season without re-ordering them.  Packaging costs remain our 4th largest expense, and we really need your help to keep that cost as low as possible.  Thanks for your help with this!
2 lbs. of fresh tomatoes, diced and well-drained
1 med. onion, chopped (about ½ cup)
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon coarse salt (sea or kosher)
1-2 fresh jalepeno or Serrano chilies, seeded and finely chopped
In a medium bowl, combine the ingredients and stir well. Serve with tortilla chips as desired.
from the Muir Glen recipe website.


~from the website great-salsa.com

Recipe: Mushroom Tapenade

4 oz wild mushrooms (chanterelles, porcini, or shiitaki etc.)
2 tbsp extra-virgin olive oil
2 tbsp marsala
3 to 4 calamata olives, pitted & chopped
1 tbsp minced fresh basil
1 tbsp minced fresh oregano
1 tsp minced fresh parsley
salt and pepper
Cut mushrooms into 1/2 inch strips. Heat olive oil in a heavy skillet over medium-high heat; add mushrooms and sauté for one minute. Stir in marsala and olives; cook for one additional minute then remove from heat. Transfer mixture to food processor and pulse until coarsely chopped. Transfer tapenade to bowl; stir in herbs. Season to taste with salt & pepper.
Tapenade can be made up to two days ahead.
from Chateau Ste. Michael Recipes located in Washington state

September 15, 2010

Newsletter for Week 14

Week #14 September 15, 2010
    It does not seem possible to me that the middle of September is already here. There are still so many things to be finished. The drainage project is close to completion and the difference in the contours is astounding. We’re hoping for a good soaking rain when it’s totally done! This dry spell seems to be hastening the color change on some of the trees. The cool nights mean that the tomatoes, peppers, and eggplants are slow to produce new fruit. But the cool nights also mean the beginning of the greens. So, this week’s share has great variety and we are thrilled to be able to share the va-riety with you all.
    The salad mix has more to it than lettuce once again. This is just a small example of ‘eating with the seasons’. Last Sunday afternoon, we said goodbye to Martin who left to begin school. That evening, we said hello to Lauren who is taking his place. She is returning to the town of her college alma mater after spending time in Utah. She wants to learn about organic farming.
    You will also notice throughout this newsletter that THE EMAIL FOR US IS CHANGING TODAY!! Please change your address books to reflect this, especially if you need to give this new address permission to be received. Thanks.
NEW EMAIL ADDRESS: info@greenedgegardens.com
    Harvesting the sweet potatoes is one of the many tasks for this week. Of course, we are constantly re-planting starts for the greens and lettuces for the greenhouses this winter. Other seeding includes turnips, and radishes. More cover crop will be planted in the west field; and, of course, mowing if the new motor ever arrives. By now, you have received your first reminder and reservation for the Winter 2011 CSA cycle. Please take a moment and let us know if you are planning on staying with us for the winter. Thanks and have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff

Tomatoes – Heirlooms varieties are this week’s variety of tomatoes. Remember that these kinds really don’t like to be refrigerated.
Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall. Recipe on 2nd page.
Mushrooms - This week’s mushrooms are shiitake.
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.
Salad Mix - We’re thrilled to tell you that beginning this week, the salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and so you may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if necessary.
Peppers - These can’t be with us for much longer as the production of the plants has slowed consider-ably. But enjoy them frech now chopped in a salad, or chop and freeze them for later. No blanch-ing is necessary.
Yellow Fin Potatoes - These can be used for any kind of preparation including baking, boiling, frying, roasting, or any other

The Combo Corner 
This week’s bread selection from The Village Bakery and Café is Italian Rosemary Wheat.
The cheese share from Integration Acres this week includes Feta and Chevre’

Recipe: Tomato Tofu Salad (Serves 4 to 6)
¼ C. vegetable oil (olive is best)
¼ C. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
½ tsp. dried basil
4 scallions
1 C. sliced mushrooms
2 medium tomatoes, chopped
8 oz. tofu, cut into ½-inch cubes
Combine the oil, lemon juice, and seasonings. Add the vege-tables and tofu. Toss gently. Chill for a half hour before serving.

Below is a re-print from the first newsletter of the season. This is so delicious I just had to share it. (It’s a good chemistry lesson for home schoolers, too!)
Wash and dry the kale. De-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. Place both hands in the bowl and begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more that I don’t remember but were also great!

Recipe: Grilled Potato Slices with Salt and Vinegar
1 lb. potatoes, cut lengthwise into ¼ inch slices
2 cups white vinegar
2 Tablespoons extra-virgin olive oil
1 ½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes. Cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
Serves 4. From Martha Stewart Living, June 2009

Recipe: Paul & Dusty’s Killer Shiitake Recipe (Serves 1-2)
1/2 Tbs. olive oil
1 Tbs. sesame oil
½ Tbs. tamari or soy sauce
1-1 ½ Tbs. white wine
pinch of black pepper
1 to 2 cloves of crushed garlic
½ lb. whole, fresh shiitake mushrooms (this is the amount in your share)
1. Mix the oils, tamari, wine and spices in a small bowl. Stir vigorously as the ingredients tend to separate. Set aside.
2. Cut the mushroom stems from the caps. Place gills facing up. Do not slice mushrooms! (The stems can be dried and used for a soup base or discarded.) Baste the sauce onto the gills of the mushrooms, making sure the gills become saturated with the sauce.
3. In 3500F oven, bake mushrooms uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Serve hot with seafood, rice, pasta, or whatever. Unbelievably good. Yum!
(Recipe courtesy of Growing Gourmet and Medicinal Mushrooms, 2000.)

NEW EMAIL ADDRESS: info@greenedgegardens.com

Please change your address book to to this new address for us. This will begin immediately on Wednesday. You may or may not be able to reply to this email depending on the time of these changes.

September 10, 2010

Veggie List for Week 14

Veggie List for Week 14: Pickup 9/15

Sunflower Microgreens
Shiitake Mushrooms
Heirloom Tomatoes
Salad Mix
Yellow Fin Tomatoes

September 8, 2010

Week 13 Newsletter

Week #13 September 8, 2010

    Time is flying faster every day here, we’re sure. The hot dry wind keeps the irrigation crew busy. We are fortunate to have most crops under irrigation, but the newly planted starts need daily water until they are firmly situated in the soil. Another neighbor has given us 14 round bales of hay to use for mulch this winter. We are scurrying to finish all of the little tasks that are needed to prepare for the cold weather that will surely come. On Sunday, we said goodbye to our intern, Maria. Her last quarter of classes has resumed. Geoff has already been training to assume her position. This Saturday is Martin’s last day. He begins classes at Hocking College soon. We are so grateful to have had the opportunity share what we do with them. Morgan will be with us until the end of the season around Thanksgiving.
    For the last week, an excavation company has been creating a new drainage system for the fields. This will protect the fields from the massive amounts of water that can ruin a planting with one heavy rainfall. We are very grateful to be getting help from the NRCS for this project in addition to our own funds. By diverting this water around fields we can better insure the organic integrity of the soil, as well as insuring there will be soil left to protect. The disturbing part of this is that the fence that keeps the deer from feasting had to be cut to move the equipment into place. One or two nights without the electricity in the wires probably won’t hurt, but reconnecting the wires requires patience, skill, and a new tool, the crimper for high tensile steel wire.
    This week the planting continues - more salad mix, arugula, radishes, white turnips, kale, and Asian greens to name a few. These will be part of the bounty for the 2011 Winter CSA cycle. In addition to the planting of food, there is still more disking and planting of our cover crop, winter rye. Of course, there is always mowing, but the new motor still has not arrived, so we wait to accomplish that task. We are looking forward to rain once the new drainage project is seeded and finished. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Martin, and Geoff


Salad Mix - It’s very good to be back in the groove with salad mix. We seem to be over the weather that caused the germination failure, and we expect to have this item for the remainder of the cycle. We thank you for your patience and understanding!
No Sweet Basil, YES Cherry Tomatoes - After we had harvested all of the basil that was fit to pick, we didn’t have enough to fill everyone’s share, so we are substituting cherry tomatoes in its place. We hope you enjoy these last harbingers of hot, summer nights.
Mushrooms - This week’s mu-hrooms are shiitake that we grow.
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.
Bell Peppers – Some of the bell peppers have started to turn red. This means they are especially sweet and even more perfect for roasting. Also remember that green peppers are one of the few veggies that can be frozen without blanching first. They make a great addition to soups, stews, and other dishes this winter.
Tomatoes, Heirloom & Slicers- As in the past weeks, these are perfect for sandwiches or cooking.

The Combo Corner

The fruit selections from Cherry Orchard include Gala and Golden Supreme apples and mixed grapes.
This week’s bread from The Village Bakery and Café is Wholesome Challah.
The cheese share from Integration Acres this week includes Griffin’s Dream and Raw Milk Goat Gouda.

Do we use the ‘little waxed boxes’ at your pickup site? If so, we’d like to remind you that we are pleased to have them returned. This particular type of packaging is ex-pensive and can be used over and over. Please help us conserve and return as many of them as you can. And if you are one who always returns, let us say to you, a righteous “Right ON!!” and THANKS for the ef-forts.
Recipe: Microgreens with Curry Vinaigrette

4 teaspoons curry powder
2 teaspoons water
½ cup canola oil
2 tablespoons cider vinegar
½ teaspoon minced garlic
Scant ½ teaspoon salt
¼ teaspoon black pepper
6 cups microgreens (about ¼ lb.)
Stir together curry powder and water in a small bowl tyo make a paste. Let satnd 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates, and drizzle with some dressing.
~ from epicurious.com


2 lbs. ripe red bell pep-pers
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 tsp. oregano
pinch of basil
salt, to taste
pinch red pepper flakes
Wash peppers and dry. Spray a baking sheet with olive oil spray (or wipe with a paper to-wel). For easier cleanup, the sheet may be lined with foil.
Rub the peppers with olive oil.
Place the peppers on the sheet and broil 6 inches below a medium flame (a gas oven is best but an electric oven may still be used on the broil setting).
Roast peppers for about 10 minutes, turning frequently to prevent burning, until the skins blacked and blister on all sides.
Remove peppers and place in a brown paper bag, rolling up the open end to seal tightly.
Let stand for 10 minutes. This will make the skins easier to remove.
Remove the skins, stems and seeds. Slice lengthwise into 1/2" thick strips (or halves, if desired).
Place peppers in a jar or bowl (if using right away); add garlic, olive oil, oregano, basil, salt and red pepper flakes. Mix well.
Serve right away or refrigerate overnight. Serve either warm or cold.
~from Cooks.com

Recipe: Warm Shiitake Mushroom Salad

Ingredients: ½ cup walnut oil
1 lemon, preferably Meyer
¼ cup balsamic vinegar
Salad: 2 Tablespoons olive oil
2 pts. shiitake mushrooms, stems removed and heads sliced thinly
6 cups lettuce, torn
Shake the dressing ingredients together and set aside.
In a small skillet, heat the walnut oil over medium-low heat. When hot, add the mushrooms and sauté, stirring frequently, for about 5 minutes until mushrooms start to brown. Remove from the heat but keep warm.
Add the lettuce to a bowl and toss with the dressing. When ready to serve, fold in the mushrooms and toss again gently.

September 3, 2010

Week 13 Veggie List

Veggie List for 9/8 Pickup

Sunflower Microgreens
Salad Mix
Tomatoes (Heirlooms & Slicers)

September 1, 2010

Week 12 Newsletter

Week #12 September 1, 2010
    Hot days – cool nights? Seems more like late September, not August. But nothing this year has been typical or ordinary. As we wait to see if the basil will recover enough to share a last little bit, we are completely thrilled to have the Salad Mix back in your share this week. We realize that it’s not too much, but some is better than none in our world! We trust you will agree!
    More field work is the agenda for this week. Mowing and disking the cowpea cover crop is mostly finished which means the ground is prepared for the winter rye. We use the cover crops to protect the topsoil from being blown away in the winter winds. The spring plow-down is then an excellent source of organic matter. We continue to plant the fall greens. The winter roots are thinned and weeded weekly. Soon it will be time to pull the tomatoes from the greenhouses so that we can transition into the greens that will fill the shares this winter.
    The two school groups that visited last week had a great time, and are planning a return trip, probably in the spring. They were lots of fun and full of energy and questions. We’re hoping to have time to show them the whole farm when they return, and not just the fields.
    Kip was thrilled to have the entire fence line around the gardens mowed and trimmed finally. The big commercial mower with the 52” wide cut blew the engine two weeks ago – yes right before the mowing was finished. This meant he had to finish by hand with the weed-eater. It was grueling work. We are hoping to have the mower back soon, but we have to wait for the factory to build a new motor. I think it’s going to cost about what we paid for the mower, but still thousands less than a new one.
    And just as Kip was loading the non-refrigerated items for the Wednesday deliveries, the refrigeration unit on the truck went out again for the 2nd time in two weeks. Fortunately, the guys who take care of it have emergency hours, so to-night’s delay will only be for a few hours. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Guinevere, Morgan, Martin, Geoff, and Maria)

Mushrooms - This week’s mushrooms are shiitake. Bold flavored and meaty, shiitakes are many people’s favorite, both for flavor and versatility.
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.
Salad Mix – We are thrilled to have salad mix back, not only for your shares, but for us too. When we said there was none available, that’s exactly true. All of your farmers have been craving it too. So a big yeah!!! is definitely in order.
Red & Blue Potatoes - These freshly dug beauties are really nice. Use them as you would any potato, steamed, fried, boiled, or roasted, you won’t be sorry (except maybe when they’re gone.)
Eggplant - The eggplant has really slowed its production with these cool nights. Consider chopping them and adding to a mixed veggie dish. They are so mild and creamy.
Tomato - The tomatoes this week are a mix of slicer tomatoes and heirlooms. The heirlooms come in several varieties. Not everyone will get a sample of every kind, but we hope you will enjoy the special flavors and lower acidity of the heirloom tomatoes.

The Combo Corner
The fruit selections from Cherry Orchard this week are Gala apples, Alberta peaches, and either Concord or seedless grapes.
This week’s bread from The Village Bakery is Cinnamon Raisin Multi-grain.
The cheese share from Integration Acres this week includes White Goat Cheddar, and Griffin’s Dream, a French-style aged chevre with the consistency of brie.

More Farm Notes
    The CSA team met on Tuesday to finalize the details for the Winter 2011 cycle. It runs from December through April with two weeks off in December for the holidays. In the next weeks, Rob will be emailing past and current members with all of the Early Reservation details. Interest this season has already matched inquiries from all of last winter! We’re a little amazed, but excited to have so much interest so early.
    It seems that the canning tomatoes are gone for this season. We hope you were able to put up what you will need for the coming months! Based on the response, we will probably boost those availability numbers a little for next summer.
    Also last week, we mentioned how well folks were doing with the return of the green bags. Again, your responsibility is the reason it’s working, so give yourselves a nice pat on the back!! THANKS!

www.oak shire.com
4 oz. shiitake mushrooms
6 cups lightly-packed trimmed spinach leaves in bite-sized pieces
1 cup chopped tomatoes
¼ cup grapefruit juice
¼ cup vegetable oil
½ tsp Dijon mustard
¼ tsp salt
1/8 tsp ground black pepper
Trim the stem ends of Shiitake Mushrooms; cut mushrooms into thin slices, through the caps and stems. In a large serving bowl place mushrooms, spinach and tomatoes; set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour over vegetables, tossing gently.
Yield: 4 portions

Recipe: Grilled Shiitake and Vegetable Kabobs with Herb Butter
4 oz. shiitake mushrooms
¼ cup butter or margarine
4 tsp chopped fresh thyme leaves or 1¼ tsp dried thyme leaves,
crushed 1/8 tsp salt
1¼ cups zucchini sliced ¾” thick
½ cup sweet red bell pepper cut into 1” squares
½ cup yellow bell pepper cut into 1” squares
Prepare outdoor grill or preheat broiler. Remove stems from shiitake mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers, thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3” from heat source. Brush with butter mixture. Cool, brushing with herbed butter an d turning skewers frequently, until vegetables are tender, about 5 minutes.

Recipe: Potato and Shiitake Mushroom Gratin – serves 6
3 Tbl. butter
¾ lbs. mushrooms, chopped
¾ lbs. shiitake mushrooms, stemmed and coarsely chopped
1 Tbl + 1 ½ tsp minced garlic
1 tsp dried thyme
½ tsp dried rosemary, crushed
salt to taste ground black pepper to taste
1 cup chicken broth
1 ½ lbs. potatoes, scrubbed
1 cup Parmesan cheese
1 cup heavy cream ½ tsp salt
½ tsp ground black pepper
1 cup half-and-half cream
1. Melt butter in a large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; sauté 1 minute. Add chicken broth. Simmer until liquid eva-porates, stirring often, about 18 minutes, Season with salt and pepper. Cool.
2. Position 1 rack in the middle of the oven, and another rack in the bottom third of oven. Preheat to 3750 F. Butter a 9x9x2 inch baking dish.
3. Peel potatoes, and cut into 1/8” slices. Arrange 1/3 of the potatoes in the prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms. Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese.
4. Whisk ½ and ½, cream, 1¼ tsp salt, and 1 tsp pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. 5. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1¼ hours. Uncover. Using metal spatula, press potatoes to submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand for 10 minutes.
~ from: www.allrecipes.com