Week 20 Newsletter

         Week #20         October 27, 2010

The first item for this last newsletter of the Summer 2010 is to once again (‘cause you can never say it too much) say thank you for your participation in Athens Hills CSA.  We can never really believe how quickly those 20 weeks pass.  And unlike other years when there are 6 weeks between the summer and winter cycles, this year there are only 4.  The Winter 2011 cycle begins the week after Thanksgiving Day.  A whirlwind turn-around for the greenhouses.                                            

The new greenhouse, named SOD (Son of Ditch- the name of the house directly in line with it is Ditch.) is almost completely planted although we have yet to have a warm day with calm winds so we can pull on the plastic roof.  The looming colder temperatures are not forecast for at least another week, so we are confident that things will be finished in plenty of time.  But, yesterday a very strong gust of wind took the damaged plastic completely from the top of another greenhouse we just finished last spring, so now we need to install 2 new roofs.  It’s never boring!                                

Thanks to all of you who have taken the time to complete the survey for this season.  We are thrilled with the new format.  Responses have more than doubled.  We do miss the comments folks used to write though.  So, please feel free to elaborate when answering.  Your responses are the starting point for our annual adjustments.                                                             Some last minute housekeeping:  To return your last boxes and bags, simply take them back to your pickup site.  We always make a swing through the week after the end of the deliveries to retrieve these.  The Upper Arlington location is changing after this week’s pickup though and for Winter 2011.  Below is the address to the return the bags and boxes in UA:  2339 Eastcleft Drive.  The phone contact numbers are:  Tristam: 614-506-3086, or Anna: 614-506-2883.  Either of them can answer your questions.  As always, it has been a pleasure to have served you for this summer and we hope you will join us again next year. 

From all of us at Green Edge,

Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, Geoff, and Shadawn)

THIS WEEK’S VEGGIES

Radishes  -  French Breakfast Radishes are crunchy, and tangy.  Try them sliced with a little butter on bread as well as in your salad!

Winter  Squash – You have pumpkin and/or acorn squashes this week.  These are on the small side so we’ve included more.  These are a good example of why the drainage project was so important.  Too much water in the field for too long definitely has consequences for the veggies – size can be affected.

Arugula - It must be cool weather since arugula is back.  And it’s not too spicy yet either!  This is definitely a ‘love it or hate it’ green.  Recipe  on 2^nd page courtesy of a long-time member.

 Baby Pak Choy -  This Asian green is one of our favorites!  While I have used it raw as an addition to the salad, it’s wonderful cooked.  Whether steamed, sautéed, or added to soup, this is a distinctive, but mild flavor.

Swiss Chard -  Mild in flavor, but great  to stir-fry.  Last night I added the chopped stems to mushrooms, tomatoes, and peppers,  ginger, garlic, cumin, tamari,and tomatoes.  Then I added the shredded greens for a quick dish that was savory over pasta.

Purple Top/While Globe Turnips -   a little earlier than other years.  This has been a wonderful fall for root veggies.  Grated into salad, cooked and mashed like potatoes are 2 great ways to enjoy them.  Use the greens as you would mustard.

Mushrooms  - This week’s mushrooms are shiitake.  Don’t forget to simmer the stems, strain and freeze the broth for later use in soup or other savory dishes.

Salad Mix - Again we are thrilled to have this staple for the shares.  This week in addition to the lettuces, there  is pe-tsai  and   mizuna for spice.   

The Combo Corner

The fruit selections from Cherry Orchard this week are:  Red and Yellow Delicious apples, Fuji apples, and Olympic Asian pears, sometimes called pear apples or prapples.  These are crisp and very juicy!                 

This week’s bread from The Village Bakery and Café is Buttermilk Wheat.

The cheese share from Integration Acres this week includes Feta and a new cheese Chris calls Buche de Chevre.  He described it as a French-style Chevre w/ an edible vegetable ash on the outside.  It is similar to their Phoenix variety.

Please take a moment to go to the survey site and answer the few and simple questions.  The average time to complete it so far is about one minute.  If you don't have the link, just call or email us for it.

Thanks so much!

Recipe: Ginger and Garlic Pak Choi

"Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters. So this recipe is not only tasty, but good for you. "

Ingredients

Serves 4

1 small pak choi

½ inch fresh ginger root

2 cloves garlic

1 tablespoon sesame oil (or olive oil)

Method

Separate the pak choi leaves and cut off the chunky stalks.

Slice the stalks finely. Roughly chop the leaves.

Peel and grate the ginger. Peel and crush the garlic.

Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.

Add the pak choi stalks. Mix well. Cover and cook for 2 minutes.

Add the pak choi leaves. Stir and then cook for 1-2 minutes, until they are just wilted.

--from VegBox recipes

Recipe: Cavatelli with Arugula and Tomatoes

This recipe is from  long-time member Patti R.  Thanks Patti!

"Tonight we had such a lovely dinner supplied in large part by you!  Cavatelli with Arugula and Tomatoes, bread and cheese from your partners all of it enhanced by a nice

Chianti...

Since Arugula is back, I thought I'd share my favorite recipe from Lidia's Italy, by Lidia Matticchio Bastianich"

3 cups ripe cherry or plum tomatoes   (that big heirloom worked fine)
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red     pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese--             Pecorino Romano or similar

Cut the cherry tomatoes in half or chunk bigger tomatoes.  Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.

In a big skillet, heat ¼  cup olive oil, sliced garlic and peperoncino over  medium high heat, stirring, until the garlic is sizzling and starting to color.  Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer.  Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened.  Turn off the heat.

When the pasta water is boiling, stir in the pasta.  Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot.  Stir well, cover, and bring the water back to the boil rapidly.  Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.

Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer.  Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet.  Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta.  Turn off the heat, sprinkle the grated cheese over the pasta, and toss.  Drizzle on more olive oil, toss, and serve immediately in warm bowls.

Recipe: Roasted Winter Squash with Cornbread Stuffing

Ingredients

1 small to medium winter squash (acorn or baby pumpkin, about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper

Instructions

1. Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.

From RelishMag.com

Veggie List for Week 20

Veggie List for Week 20
Pickups 10/27 & 10/30

Baby Pac Choy and/or Tatsoi
Swiss Chard
French Breakfast Radish
Winter Squash (Acorn and/or Pie Pumpkin)
Arugula
Mushrooms
Turnips (Purple Top White Globe)
Salad Mix

Week 19 Newsletter

         Week #19         October 20, 2010

After the rain showers on Tuesday morning, the sun blazed through the clouds to provide another glorious day for picking and finishing the assembly of the metal framework of the new greenhouse.  The wood that will secure the track that holds the plastic will be attached in a day or two.  The gravel to amend the greenhouse soil was delivered this morning, and with the overhead work finished, preparation of the soil and the formation of the beds can be finished on schedule Wednesday.  Pulling the plastic is just a matter of having a windless hour or so.  We hope to have this house planted by the beginning of next week.  We were able to add this new house thanks to grants from the USDA.  Due to changes in the regulations this year, small organic farmers, like us, are finally able to qualify for this assistance.                                   

Rob has finished the preparation of the survey.  It is linked in this newsletter as well as in the email that announces this news- letter.  One member shared another survey tool other than Survey Monkey.  We compared the two and agreed that Web Survey Master would give us better information.  So don’t keep looking for the ‘monkey’ it’s not there.  Your responses will truly be anonymous, so please be frank.  Your answers do not kill us, but only help us refine our services.  We think it will take only a minute or two to finish the questions, and no mailing a paper copy anymore.  Thanks!!                                     

This is the final week for the ATHENS HALF-SHARE members.  We thank them for their patronage.  And even while we say adieu to them, last week we welcomed the latest intern who will finish out the season.  Shadawn  came to us from Atlanta.                                                

These last weeks before the cold weather really comes is filled with so much activity.  It is easy to overlook small things that are not screaming to be done.  We are so grateful for your participation in this summer/fall cycle.  We thank you for your support and hope that if you are not joining for the winter, that you will re-join us for next summer. 

From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, Geoff, and Shadawn)

THIS WEEK’S VEGGIES

Radishes  -  French Breakfast Radishes are crunchy, and tangy.  Try them sliced with a little butter on bread as well as in your salad!

Garlic  -  We are so pleased to have enough garlic to include in the shares  this season.  We hope you enjoy it.

Winter  Squash – You have both spaghetti and acorn squashes this week.  These are on the small side so we’ve included more.  These are a good example of why the drainage project was so important.  Too much water in the field for too long definitely has consequences for the veggies – size can be effected.

Arugula - It must be cool weather since arugula is back.  And it’s not too spicy yet either!  This is definitely a ‘love it or hate it’ green.  Recipe  on 2^nd page courtesy of a long-time member.

Mustard  -  These greens have a peppery  tang are are used in Chinese, Indian, and Japanese cuisine.  The peppery flavor is reminiscent of arugula,

Peppers  - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy  now  chopped in a salad, or chop and freeze them  for later.  No blanching is necessary.  This may truly be the last….

Mushrooms  - This week’s mushrooms are shiitake.  Don’t forget to simmer the stems, strain and freeze the broth for later use in soup or other savory dishes.

Salad Mix - Again we are thrilled to have this staple for the shares.  This week in addition to the lettuces, there  is pe-tsai (pronounced pets-eye) and   mizuna.  These will add a little tanginess to the flavor of the mix.

The Combo Corner

The fruit selections from Cherry Orchard this week are two varieties of sweet apples: Yellow Delicious, and just-picked Fuji.                                                    

This week’s bread from The Village Bakery and Café is Rosemary Kalamata Olive (which sounds really yummy to us!)

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

Please take a moment to go to the survey site and answer the few and simple questions.  If you are a member of the Summer 2010 CSA and have not received the survey link, please email us for that information.

Thanks so much!

Many GREEN BAGS are missing from the count.  Please return your GREEN BAG.  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.  Thanks so much!

Recipe: MUSTARD GREENS

Ingredients:

½ Cup thinly sliced onions   

2  cloves garlic, minced      

1 Tablespoon olive oil          

1 Lb. mustard greens, washed and torn into large pieces                    

2-3 Tbsp chicken broth or vegetarian option      

¼ teaspoon salt                  

¼ teaspoon pepper               

¼ teaspoon dark sesame oil

Method:

1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes.  Add the minced garlic and cool a minute more, until fragrant.

2.  Add the mustard greens and broth and cook until the mustard greens are just barely wilted.  Toss with sesame oil.  Season with salt and pepper. 

Serves 4.

from:   simplyrecipes.com

This recipe is from  long-time member Patti R.  Thanks Patti!

"Tonight we had such a lovely dinner supplied in large part by you!  Cavatelli with Arugula and Tomatoes, bread and cheese from your partners all of it enhanced by a nice Chianti...

Since Arugula is back thought I'd share my favorite recipe from Lidia's Italy, by Lidia Matticchio Bastianich"3 cups ripe cherry or plum tomatoes (that big heirloom worked fine)
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese--   Pecorino Romano or similar

Cut the cherry tomatoes in half or chunk bigger tomatoes.  Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.

In a big skillet, heat ¼  cup olive oil, sliced garlic and peperoncino over  medium high heat, stirring, until the garlic is sizzling and starting to color.  Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer.  Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened.  Turn off the heat.

When the pasta water is boiling, stir in the pasta.  Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot.  Stir well, cover, and bring the water back to the boil rapidly.  Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.

Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer.  Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet.  Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta.  Turn off the heat, sprinkle the grated cheese over the pasta, and toss.  Drizzle on more olive oil, toss, and serve immediately in warm bowls.

CABBAGES AND ‘NOODLES’

 - By Michelle Wasserman created for the 2009 Producer Appreciation Night at the Casa Nueva Restaurant.

1 ½ Cups onion, sliced                            

¼ Cup butter                                                       

1 ½ Tablespoon paprika                 

 8 Cups green cabbage, sliced                            

2 teaspoons sea salt                                       

2 medium spaghetti squash

1.)  Melt the butter in a large pot.  When bubbly, stir in the onions and paprika.  Cover and cook on medium heat for 15 minutes.  Stir once or twice.                                                               

 2.) Add sliced cabbage and salt; stir well; cover and cook on low heat for 50-60 minutes.  Stir every 15-20 minutes.                                                          

3.)  While the cabbage cooks, cut the spaghetti squash in half, scoop out seeds, rub the flesh with a little olive oil and place on a cookie sheet with the skin side  down (so they are like cups – slicing a little from the end keeps them from rolling around).  Bake at 375⁰F for 45 minutes.                      

4.)  Let the squash cool a bit, then using a fork, shred the flesh out of the skins and into the pot of cabbage.  Use a hot pad to protect your hands!

 5.)  Mix it all together, then eat till you burst!!  

This was a hit with the folks from here, and believe me they have eaten their fair share of spaghetti squash.

Veggie List for Week 19

Veggie List for Week 19
Pickups: 10/20 & 10/23

Salad Radishes
Arugula
Mustard
Winter Squash (Spaghetti and/or Acorn)
Garlic
Salad Mix
Mushrooms
Peppers

Week 18 Newsletter

Week #18 October 13, 2010

    This extended season of temperate weather has allowed us do a little ‘catch-up’ with the tasks for the fall. The trim mowing is practically finished for the year thanks to Martin’s return over the weekend. And while we are saying thank you, Maria is included. She has been volunteering one day a week since her internship ended with the beginning of her classes a few weeks ago. We are so grateful to them for their help!  
    Yesterday Kip drilled the holes for the ground stakes for the new greenhouse. We are planning to get a head start on the soil preparation. We don’t expect the frame until next week, but we need to plant as soon as it’s erected. Work continues on the endwalls of the other houses. In the others, the spinach has been seeded, the chard transplanted. This week the crew will be transplanting kale into those houses too. The final picking of peppers and eggplants is also happening this week. We are grateful for the especially long season for these summer treasures because that means more for you!
    Rob has been very busy with our new regimen for mushrooms. Those of you who have visited for the Open Farm Day may remember that we had room to expand in each growing area. We have increased our production for fall and winter numbers. Routines in the mushroom grow room are changing, but remain under Rob’s careful and meticulous supervision. Good work Rob!
    Numbers for the winter cycle continue to increase at a record pace. We are nearly three-quarters full and open enrollment has just been begun. Thanks to all of you who have informed and recruited friends and/or neighbors to our program.
    With the end of the summer cycle close to ending, we will be sending the survey for your opinion, comments, and overall ratings of our program. To make it easy for everyone, this season we will be using Survey Monkey, an online tool that is easy to use and anonymous. Expect it at t he end of this week or the beginning of next week #19. We hope you will take a moment to help us improve our service. Thanks in advance for input.
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 - Either of these aromatic and flavorful herbs is good chopped fresh in salad, on fish, or in a dip just to name a few of their versatile uses.
Mushrooms - This week’s mu-shrooms are shiitake. Don’t forget to simmer the stems, strain and freeze it for later use in soup or other savory dishes.
Sunflower Microgreens - Many of you have told us how much you love these little trea-sures of crunchy, juicy flavor! We strive to have plenty to sa-tisfy your taste buds!
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Eggplant - While they’re aren’t very large in size, they are still flavorful. We are still using them in stir-fry as well as sautéed veggfies, a wonderful idea over rice or pasta!
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
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 and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer 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.

The Combo Corner

The fruit selection from Cherry Orchard includes newly harvested Golden Delicious apples. Just as in the veggie shares this summer, this season’s fruit share is quite different from last year. While early there was lots of variety, the later crops like grapes and pears did not produce much. But also different from last year, the apple crop this year is ab-undant!
This week’s bread from The Village Bakery and Café is Italian Wheat.
The cheese share from Integration Acres this week includes Griffin’s Dream and White Goat Cheddar.

Recipe: Arugula Aioli

“Aioli is a garlicky mayonnaise from the south of France. Here, it’s flavored with peppery arugula—perfect as a dip for boiled shrimp or fresh vegetables."
Ingredients
5 ounces arugula
½ cup mayonnaise
3 garlic cloves, minced
1 shallot, minced
1 tablespoon fresh lemon juice
1 ½ teaspoons honey
½ cup chopped fresh parsley
½ teaspoon salt
Coarsely ground black pepper
Instructions
1. Place all ingredients in a blender or food processor. Process until smooth.
Makes 1 2/3 cups.
--courtesy of www.RelishMag.com

Recipe: Spanish Rice

(Serves 4 to 6)
This dish is quite satisfying on a chilly fall evening, perhaps as an accompaniment to a soup and green salad? You decide, but don’t forget to savor those flavors of summer deliciously combined in this recipe.
6 C cooked Rice (done well ahead of time)
1 to 2 Tbs. Olive Oil
1 ½ C minced Onion
¾ tsp. Salt
1 large Bell Pepper, minced
2 large cloves Garlic, minced
½ tsp. dried Oregano
2 tsp. dried Basil
3 medium-sized Tomatoes, peeled, seeded, and minced
½ C sliced, pitted green olives
Freshly ground Black Pepper
Cayenne
Minced fresh Parsley, for the top
For the rice…cook 4 cups of rice in 6 cups of boiling water until tender (15 to 20 minutes for white rice, or 35 to 40 for brown rice).
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and half the salt, and sauté over medium heat for about 5 minutes, or until the onion begins to soften.
Add bell pepper, garlic, and herbs. Sauté over medium heat for another 5 minutes, or until the pepper is just tender.
Stir in the cooked rice, tomatoes, remaining salt, and olives. Season to taste with freshly ground black pepper and cayenne.
Serve hot, topped with minced fresh parsley. Enjoy!
(Recipe courtesy of Molly Katzen’s The Enchanted Broccoli Forest, 1995)

Recipe: Arugula Frittata

1 Tbs. olive oil
½ C. minced onion
¾ tsp. salt
a pinch of dried oregano
a pinch of dried thyme
8 to 10 mushrooms, sliced
about 1 C. summer squash
½ C minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
4 or 5 eggs
¼ lb. fontina cheese, grated or sliced
Preheat oven 375F.
Heat the oil on the stovetop in a 9- or 10-inch cast-iron skillet. Add the onion and half the salt, and sauté over medium heat for about 5 minutes.
Add dried herbs, mushrooms, zuchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes or until the vegetables are just tender.
Turn the heat up; add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two—until some of the liquid evaporates. Stir in the basil.
Beat the eggs in a separate bowl, and then pour them into the vege-tables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)

Week 17 Newsletter

Week #17 October 6, 2010


    The beginning of October is full of hustle and bustle for the farm. Indeed, many others off the farm are feeling this urgency to prepare for the cold too. For us, this week will see the last of the metal track, which holds the end wall plastic, finally fixed to the wooden supports that Greg installed last month. Our greenhouse builder called this morning to tell us that the ground stakes for the new house are finished, and the tubing for the wall/roof support should be on schedule for the 15th. In the meantime, we will prepare the ground inside as much as we can, so that we can plant that house as soon as the plastic is in place.
    The mower was finally returned last week so we are dodging raindrops trying to catch up with that task. (If we ever can…). The starts house is full of transplants for the greenhouse planting which is continuing this week. Some rows in those houses were seeded with spinach last week. Other starts will be planted in their designated rows as they become mature enough to transplant. The winter squash was harvested last week and is in the storage bunker curing for the later distribution this winter. We are almost finished breaking the bulbs of garlic into cloves for planting. This was our third year of failed garlic plantings, so we are hoping that by changing fields and with the new drainage project completed that we will once again have garlic that someone else would actually want.
    We received some welcome news on Tuesday. A U.S. Court of Appeals has reversed a decision concerning dairy labeling in Ohio. For three years, the Center for Food Safety, OEFFA, Interna-tional Dairy Foods Association, Organic Trade Association, Food and Water Watch, and Physicians for Social Responsibility have urged a reversal of a rule which would have severely restricted consumers’ right to know if the cows providing their milk were treated with artificial growth hor-mones (rbGH). The court reversed an earlier ruling, citing among other reasons that only 70 of the 2700 replies to the Ohio Dept. of Ag. supported the law. The bulk of the responses from the public were overwhelmingly vocal about the right to know what is in our food. Thanks. Have a great week.
From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff

THIS WEEK’S VEGGIES

Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care.
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 - 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 and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer Tomatoes - If you have had your fill of toma-toes for the season, don’t fret be-cause 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.
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
Sorrel - Known to many as French Sorrel, this flavorful herb will add lemony flavor to salad, a tuna fish sandwich, or many oth-er fish dishes. Recipes on 2nd page.

The Combo Corner

The fruit selections from Cherry Orchard are Mutzu, a Japanese yellow apple and Stayman Winesap, an heirloom variety that is tart and crisp and great for snacking or bak-ing.
This week’s bread from The Village Bakery and Café is a French Galette.
The cheese share from Integration Acres this week includes Chevre and Chase Cheddar, a white goat cheddar.

The GREEN BAGS provided by us for you to carry your veggies is 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 allto use fewer resources.  But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop.  Thanks so much!   And don’t forget the waxed boxes too!  Thanks.

Recipe: Penne with Mushrooms and Fresh Sorrel

from The Good Herb by J. Benn Hurley
1 Tablespoon olive oil
12 ounces mushrooms, sliced

2 cloves garlic, mashed through a press

1 medium onion, sliced
1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 lb. dried
1/3 cup minced sorrel leaves
Heat a large sauté pan over medium high heat, then pour in the oil. Add mushrooms, garlic, onion and hot pepper and sauté for about 5 mi-nutes. Stir in the toma-toes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.


Recipe: Leek and Sorrel Pancakes with Smoked Salmon -
adapted from Big Oven.com

1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish
Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and sauté until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.


Recipe: Apple Sorbet With Sorrel Recipe

From Victory Garden. via the RecipeZaar
SERVES 4
2 cups apples
2 cups apple juice
2 cups French sorrel, firmly packed
1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 mi-nutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve


Recipe: Sorrel Soup

Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup... It can be eaten hot or chilled.


Sorrel is classic as a sauce for fish:
Recipe: Sorrel Sauce for Fish
from The Peppermill Rest. in Clearwater, FL
1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper
Combine sorrel, wine, and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consis-tency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.


Recipe: Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt, and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.

Veggie List for Week 17

Veggie List for Week 17
Pickups 10/6 & 10/9

Sunflower Microgreens
Mushrooms
Salad Mix
Tomatoes
Peppers
Sorrel
Arugula