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
THIS WEEK’S VEGGIES
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.
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."
Recipe: LEMON-DILL FISH From COOKS.COM
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.