Newsletter for Week 1

  Welcome one and all to the 1st week of the Winter 2011 season. We’re thrilled and thankful to be here with you again. Hopefully you have received your confirmation letter in the post. Please read it with care as there are many topics discussed, and you will find the answers to the most-often-asked questions. Also, please let us know if your share description is wrong. These letters are our way of double-checking with you; we may just have sent the wrong letter by mistake, but if you don’t tell us, we can’t fix it. Also, think of your share in terms of ‘Athens’ or ‘Columbus’, and then as ‘full’ or ‘half’-share. Many of our messages will define folks by those terms, so it’s good to know which group you are in. Thanks so much.
  Beautiful days in the break time have allowed us to catch up on several tasks. All of the endwalls on the greenhouses have been replaced; the side walls are battened; the extra lintels that have been languishing unused in an empty field have been retrieved and are now in use; all of the covers, both cloth and plastic are in placed in the houses should the temperatures drop drastically. Yet with all of that done, Kip’s list of “little projects” just seems to grow daily.
  As before, your newsletter will be emailed to you every Wednesday morning, and can also be found on the blog: www.greenedgegardens.blogspot.com We update the pictures weekly, so check out your veggies and the crew. If you prefer NOT to receive the newsletter by email, just let us know and we’ll be happy to remove your ad-dress from the list. Since this is the 1st delivery and news- letter for this season, we wanted to include reminders about some upcoming dates:


There are no deliveries for the dates of December 22nd and December 29th.

Delivery resumes:
January 5th - ALL Full-Shares Cols. & Athens; Cols. Half-Shares.
January 8th - Athens Farmers Mkt Full
January 12th- Athens Half-shares HyB.
January 15th – Athens Mkt Half-shares

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

THIS WEEK’S VEGGIES
Japanese White Turnips - We are so pleased to have these little treasures for you this week. Milder than traditional turnips, these are fabulous grated raw into salad, as veg-gie strips with dip, or just by themselves. They can also be used in any recipe that uses turnips.  Recipe below.

Potatoes - Kennebec is the variety of potato in the shares this week. They are a ‘full-service’ potato – bake, boil, steam, or fry.

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.

Mustard – This spicy green can be used raw for a tangy kick in dips or salads, but is also a tangy addition to soups and stir-frys. Recipe below

Pe-tsai – You may recognize this green in a smaller size in the salad mix. Very mild and juicy, try it in a broth soup like miso, or just cook it as a green. Recipe below

Arugula - This versatile green can be used raw in salads or steamed. Its peppery flavor will delight or disgust. Recipe below

Mushrooms - The meaty consistency of this mu-shroom and its distinct flavor combine to make it a real crowd pleaser. Whether in an omelet or on a steak or marinated raw, its versatility is renown.

Sunflower Microgreens - If you’re not familiar with mi-crogreens, 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.

The Combo Corner
The apple selections from Neil Cherry Orchards this week are Cameo and Golden Delicious.
This week’s bread from The Village Bakery and Café is Bo’s Brown Bread, a selection made with 100% whole grains.
The milk share is not usually mentioned here since each member orders the type of milk wanted.

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9370 12-8 pm
TIBET – 614-784-8124 12 pm-6 pm
BEXLEY MARKET-614-252-3951 3-8 pm
UPPER ARLINGTON 614-506-3086 4-8 pm *new location; see address in letter
CLINTONVILLE COOP – 614-261-3663 2-8 pm
PILATES –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 1-6 pm
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!

RECIPES
Japanese Turnips With Miso
3 Tablespoons White Miso
3 Tablespoons Butter, Softened, Divided
3 lbs Japanese Turnips with greens
1 1/3 cup Water
2 Tablespoons Sweet Rice Wine

Stir together miso and 2 Tablespoons of butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
-from www.Epicurious.com
Thanks to Helen J. for pointing out this recipe!

Curried Mustard Greens with Kidney Beans 1 bunch mustard greens 1 tablespoon ghee (clari- fied butter) 2 med. shallots, chopped 1 tablespoon minced fresh ginger root 1 pinch red pepper flakes 1 (15 oz) can kidney beans drained and rinsed 1 (15 ounce) can tomato sauce 2 teaspoons curry powder ½ cup half and half
Directions
1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
3. Serve over rice, if desired.
~from allrecipes.com

MUSTARD GREEN CASSEROLE
2 c. boiled mustard greens
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.
Sauté onions in bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion, and bacon and spread in a pie plate. Set aside.
Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
(Sorry about the ‘Bisquick’ ingredient, but you can probably substitute flour and baking powder and baking soda for it.) ed.’s note

MISO SOUP WITH CABBAGE (Pe-tsai), CARROTS, AND MUSHROOMS

*Chopped onions (6 scallions?)
*Chopped garlic (4 buds?)
*Chopped celery (2 stalks?)
*Stock, broth, or water (1/3 cup?)
Sauté veggies in small amount of stock, broth or water until onions caramelize and liquid nearly evaporates (about 12 minutes in my microwave - check often), stovetop works fine too.
Use a 2 quart pot.
*1 head Napa cabbage or Pe-tsai, chopped in big pieces (2" x width of leave)
*thin diagonally sliced carrots (10 tiny ones?)
*4 oz of sliced fresh shitake caps
*4 cups stock, broth, or water
Add these to sautéed veggies and simmer until cabbage is not quite done (you're going to cook some
more in the next step and want it a little crunchy when you're all done).
*8 tablespoons cornstarch *water as necessary to dissolve itMix till smooth, add a little hot liquid from soup, and return to soup pot. Simmer until it thickens. (I think I could have used more cornstarch here so it would have thickened more quickly.
*2 big tablespoons miso (I used Mellow Red Miso, but I bet any salty or mellow miso would be good. If you are unfamiliar with the intensity of your kind of miso, you might start with one tablespoon!)
Thin miso with water, gradually stirring until you have a liquid (no lumps!), then stir into soup. Cook one minute. Do not boil.
*Add a jolt of balsamic vinegar (or something else! or nothing) and serve this with fresh bread or cornbread - unbelievable!
Makes 4 good-sized servings with under 1 gram fat each. ~from fatfree.com

Linguine with Arugula, Pine Nuts, and Parmesan Cheese
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
additional freshly grated Parmesan cheese
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve imme-diately, adding additional Parmesan, if desired.~from seasonalchef.com