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.

December 15, 2010

Week 3 Newsletter

Week #3 December 15, 2010
     Winter has definitely arrived! This week’s lower temperatures weren’t this severe until well into January last year. Fortunately, we keep our attention on the weather forecasts for up to the hour changes in highs and lows. These are the critical factors which determine whether we ‘cover-up’ with row covers, or with row-covers + plastic. These past few days have definitely included the plastic.
     Today is the last delivery of the year 2010. Delivery resumes for all Columbus members, both half- and full-share folks on January 5th. This date also include the Athens full-share folks with the Athens half-shares resuming on the 12th. Please mark your calendars!
     Three weeks ago, we were visited by the FDA (Food & Drug) inspector. His questions were a little more rigorous than the ODA (Ohio Dept. of Ag.) ones. His concerns seemed to be about traceability of products. But all of our procedures are in order, and we are now proud to say that we are a recognized on-farm proces-sor with both of these agencies. Though we don’t know (and neither did he) how the newly passed Food Safety Bill will affect small farms like ours, we feel confident that these inspections can only strengthen our ability to continue to serve our community.
     We are also thrilled to share with you that the Winter 2011 season is completely ‘SOLD OUT”. Even with our expanded availability this year, news about our program has travelled fast, and we now have many names on our ‘waiting list’ for next winter’s (2012) cycle. Thanks! Final plans for this summer’s Summer 2011 season will be finalized within the next 3-4 weeks and will be posted on the website as well as e-mailed to you. This is earlier than in past years and we are ecstatic to be able to plan for summer even as the winter is truly just getting under way.
     Don’t forget to check out the blog for pictures of your veggies, storage tips and even more recipes, some from our famous Friday Farm Lunch and from the newsletters and others sent from members: http\\:greenedgegardens.blogspot.com
From all of us at Green Edge,
Becky (Kip, Dan, John, , Rob, Cale, Julia, Penny, Guinevere

Salad Mix – In the mix t his 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.
Mushrooms - There are shiitake mushrooms this week. Remember to store them in a paper bag either in the crisper drawer of the frig, or with the paper bag inside a plastic one in other area of the frig.
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.
Sweet Potatoes – It was a bum-per crop this year! Baking them whole inside of aluminum foil is a new way I’ve tried this year. It seems to keep more of the mois-ture in the potato. Other ways – wash, dry, and grease the skin for baking (w/o foil), steam them, grated them for ‘roasties’.
Butternut Squash – These store wonderfully in a cool, dark area so don’t feel that this must be used immediately. Recent reading of recipes showed me a new way to peel the squash before cooking. Split it and place the cut side down and use a parer – sure beats trying to peel in whole!
Collards - Sweet and crunchy is the best way to describe the flavor of the stems of thee beauties. And the greens are amazing in soups or stir-fried. These need a little longer cooking time than some of the other greens.
Swiss Chard - By far, this is the mildest flavored green we grow. This mildness is what makes it such a perennial favorite with our cus-tomers.

The Combo Corner

The apple selections from Cherry Orchard are: Melrose ("The Ohio Apple"), Golden Delicious and Fuji.
This week’s bread from The Village Bakery and Café is Ukrainian Rye - rich with house made sour cream made from Snowville Cream, and lightly strewn with caraway seeds, this is a traditional recipe from Ukraine, often used to make little rolls called Balabusky. Makes wonderful egg salad sandwiches!

NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1188 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!
Already it is time for me to start nagging about the return of the green bags. This is important. Please help us with this. The bags represent your and our commitments to les-sening the burden of packaging, but it only works when the bags are returned. If you have trouble with remembering, try bringing your own bags with you to pickup and simply transfer the veggies to your bags and leave ours at the pickup site. It could work.

1/2 c. Northern beans
2 qt. water
1 sm. ham bone
1 sm. ham hock
½ lb. beef short ribs
1 bay leaf
1 tsp. salt
2 potatoes, diced
1 bunch fresh collard greens, chopped
½ onion, chopped
½ green pepper, chopped
1 blood sausage (Mor zilla)
3 tbsp. bacon drippings
Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf, and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Sauté onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens. Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
~from cooks.com

1 med. onion, peeled & whole
2 tbsp. vinegar
1 tbsp. hot sauce (Louisiana style)
2 lg. smoked turkey wings
1 tsp. sugar
1/4 c. Promise butter
2 lg. bags fresh chopped collards or 2 bunches fresh collard greens
1. Chop greens by cutting up leaves until very small.
2. Start to a boil 1 quart water with turkey wings and butter and onion. Add greens and cook medium high for 1 hour. Add hot sauce, vinegar, sugar and continue to cook until tender, 30 minutes or more.
~from cooks.com

Sweet potatoes usually cook faster than Irish potatoes. They also get mushy when overcooked. It’s a good thing they taste so good! Whole potatoes will bake in about 45-60 minutes, while sliced potatoes can sauté in 5-8 minutes.
Store them in a warm (55-60F) place with a humidity of 75-80 %. Or you can parboil them for 2-3 minutes and then freeze. Don’t store in a refrigerator as they will develop soft spots.

2 Tbl. minced fresh ginger root 1 tsp. ground cardamom 2 Tbl. lemon juice 3 Tbl. honey 2 Tbl. butter salt 1 ½ Cups water 6 cups cubed sweet potatoes
In a large sauté pan, simmer the ginger, cardamom, lemon juice, honey, butter, salt, and wa-ter for 2 minutes. Add the cubed sweet potatoes and simmer gently until the potatoes are just tender, 6-8 minutes. Serve immediately.

3 Tbl. vegetable oil or butter
1 cup chopped onion
8 cups cubed sweet potatoes
1 cup water
1 tsp curry powder
½ cup cider
4 cups milk
salt and white pepper
In a large soup pot, heat the oil, and sauté the onion until limp, 3-5 minutes. Add the sweet potatoes, water, and curry. Simmer until the potatoes are very tender, about 15 minutes. Cool the soup slightly. Puree in a blender or food processor, adding the cider and milk. Add more milk if you prefer a thinner soup. Season to taste with salt and white pepper. Reheat and serve.
 ~ from Joy of Gardening Cookbook, Ballantyne, 1984

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