Salad Mix
Mushrooms
Sunflower Microgreens
Acorn Squash
Sweet Potatoes
Swiss Chard
Kale
Garlic
December 30, 2011
December 14, 2011
Week 2 Newsletter, Winter 2012
ATHENS HILLS CSA
Another heartfelt welcome to our second wave of half-share members who are joining us this week! We are thrilled to have each and every one of you for this 6th winter CSA season. For those of you who are new, there are some items for you to keep in mind. Please return your green (or red or black) bag when you pickup next time. The steady return of these keeps the packing room at high efficiency. When you pick up your share make sure that you only take things that are listed by your name. When finished, please mark your name so the host will know who has been there. Thanks.
The crew has been busy preparing for the colder weather. All sides on all houses have been battened against the winds. Both row covers and plastic are in position in all the houses. Depending on the temperatures forecasted, one or both of these covers are pulled over the crops every evening and then uncovered in the morning. That’s 2 people + 2 covers + 10 greenhouses twice a day. It’s easy to understand why we are so excited to have 2 groups from the senior engineering class at OU working on designs for an automated system as their final projects. Both groups continue to surprise us with their great questions and fresh perspectives on this aspect of our production.
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Penny, Theo, Diedra, Bethany, Alicia, and Liz)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, pe-tsai, and tatsoi. The last three 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 - This week you will receive shiitake. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads. Recipe on the 2nd page from a member. Send yours too!
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They works great as a wrapper for rollups w/ rice and other veggies.
Yellow Finn Potatoes – This spud is considered a gourmet potato in Europe for its dark yellow flesh and wonderful flavor. Excellent for baking, mashing, or frying.
THE COMBO CORNER
The apple selections from Cherry Orchard this week contains four favorite eating apples: Cameo-late to ripen, sweet and crisp; Mutzu-very large yellow apple, Japanese variety; Red Delicious - Red, a Christmas favorite and Yellow Delicious--a sweet old favorite
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden
RECIPES
BISTRO SALAD
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
Ingredients:
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
2 tablespoons red wine vinegar
½ teaspoon sugar
Salt and fresh ground pepper
3- 4 cups bitter greens such as arugula or frisee
2 large eggs, poached
Directions:
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
3. In a large bowl, toss the greens and half the bacon with the warm dressing.
4. Divide between 2 plates and top each salad with a poached egg. Sprinkle the remaining bacon over the salads.
CHUNKY POTATO SOUP
from allrecipes.com
CHUNKY POTATO SOUP
from allrecipes.com
Ingredients:
4 medium potatoes, peeled and cubed
¾ cup chopped onion
1 small carrot, chopped
¼ cup chopped celery
1 ½ cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 ½ cups milk
1 tablespoon minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 cup shredded Swiss cheese
Directions:
Directions:
1. In a large saucepan, combine the potatoes, onion, carrot, celery, and broth. Bring to a boil.
2. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
3. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture.
5. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper.
6. Remove from the heat; stir in cheese until melted.
CLASSIC BUTTERNUT SQUASH SOUP
CLASSIC BUTTERNUT SQUASH SOUP
from Whole Foods Market
Ingredients:
Ingredients:
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
2. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
4. Use an immersion blender to puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.
MUSHROOM AND RICE STUFFED COLLARD GREENS
MUSHROOM AND RICE STUFFED COLLARD GREENS
from: fortunavirilis.blogspot.com
This recipe is very similar to a dish that we had at Friday Farm Lunch last fall. The shiitakes worked great. We put sharp raw milk cheddar in some of them. Both versions were delicious!
Ingredients:
1 Tbsp olive oil
Ingredients:
1 Tbsp olive oil
1 large onion, chopped and divided
2 garlic cloves, minced
8 oz. button mushrooms, diced
¼ tsp crushed red pepper
¼ tsp dried thyme salt and pepper to taste
1½ cups cooked brown rice
1 tsp olive oil
1 tsp olive oil
2 garlic cloves, minced
1½ cups crushed tomatoes
½ tsp dried basil
salt and pepper to taste
6 large collard leaves
Directions:
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
2. Add 1 tsp oil to the same skillet and sauté the remaining half of the onion until tender. Then add garlic, cook an additional minute, and stir in tomatoes, basil, and salt and pepper. Let this simmer for 20 min.
3. Remove the end of the stem (past the leaf) from each collard green. Then fold each one in half length-wise so that the tough stem is on the outside. Trim some of the stem off, being careful not to cut leaf. Then plunge the leaves into a large pot of boiling water for 1-2 min, until tender. (Or blanch leaves and smash stem with a rolling pin,) Remove from water and let cool for a few minutes.
4. Add about ¼ cup sauce to the bottom of a medium baking dish. Assemble rolls by placing about ½ cup of mushroom and rice mixture at one end of a collard leaf and rolling it, folding ends in as you go. Place each roll in the prepared pan and top with remaining sauce. Bake at 350 for 30 min. Serves 3.
December 9, 2011
Week 2 Veggie List
Salad Mix
Mushrooms
Sunflower Microgreens
Arugula
Japanese White Turnips
Collard Greens
Butternut Squash
Potatoes (Yellow Finn)
Mushrooms
Sunflower Microgreens
Arugula
Japanese White Turnips
Collard Greens
Butternut Squash
Potatoes (Yellow Finn)
December 7, 2011
Winter 2012 - Week #1
Week #1 December 7, 2011
Welcome to the Winter 2012 season! We are so excited to have you with us for another amazing adventure in local, organic, fresh, winter food! Our greenhouses are full of starts for later picking and plants to be harvested now. The storage bunkers are full of the root vegetables grown and harvested earlier this season for you to eat and enjoy. These first two weeks will provide a glimpse of what the rest of the season will provide when we return after the new year. For those returning from Winter 2011, there have not been many changes except in the names of the folks who are growing, picking, and packing your share. Rob, our former coordinator, is busy with graduate school and the imminent arrival of their second child. Liz has replaced him and brings with her a depth of experience with WWOOFing, and coordinating programs in support of farm-to –school foods in the Northeast. The two new partner shares being offered this winter have been whole-heartedly received. While the cheese shares quickly sold out, the Sweet Share can still be added easily. If you want to add one, just give Liz a shout via email or phone.
Again this season, the shares come to you in those re-useable cloth bags. Please return the one from this week, the next time you pick up. If you forget next time, then you can just return two bags the next, next time. Bags going out, bags coming in - the steady ebb and flow of them is what we need. Thanks in advance for the efforts this will require from you. And one other housekeeping item to explain is the procedure if there is a problem when you pick up. The 1st line is to ask your host for assistance or clarification. If your host can’t fix the problem, then call us. Read carefully and please do not take an item if your name is not on that list. Remember to check your name after you have all of the items that are yours.
Thanks in advance for your trust and support of our farm and our combo partners. You can ‘like’us on Facebook and ‘follow’ us on Twitter now. Links to those as well as the blog are on the 2nd page of this newsletter. Thanks again and have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John
Mushrooms - This week some will receive oyster mushrooms and the others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the frig. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil. These have a mild, almost nutty flavor - juicy and crunchy.
Pe-tsai – This mild Asian green is somewhat new to the USA. It is very mild with tender leaves and a mild brassica flavor. Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We all here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh. This is creamy flavored; bake, steam, boil or fry – yummy!
The bread share from The Village Bakery and Café has changed this season. Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens. This season’s choice is the French Galette, a roundish loaf.
This week’s Cheese Share from Integration Acres is their chevre’. This is a soft cheese. and this week, is salted and then rolled in herbes de Provence. Look for a recipe from Michelle on the next page.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup.
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!
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Becky (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, tatsoi, and pe-tsai. The last 3 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. Mushrooms - This week some will receive oyster mushrooms and the others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the frig. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil. These have a mild, almost nutty flavor - juicy and crunchy.
Pe-tsai – This mild Asian green is somewhat new to the USA. It is very mild with tender leaves and a mild brassica flavor. Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We all here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh. This is creamy flavored; bake, steam, boil or fry – yummy!
The Combo Corner
The apple share from Cherry Orchard this week includes Melrose. This is the official state apple of Ohio. It was developed at the Ohio State breeding program. They are tasty either fresh or cooked. The bread share from The Village Bakery and Café has changed this season. Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens. This season’s choice is the French Galette, a roundish loaf.
This week’s Cheese Share from Integration Acres is their chevre’. This is a soft cheese. and this week, is salted and then rolled in herbes de Provence. Look for a recipe from Michelle on the next page.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pmBEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pmCLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pmHYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC –740 592-4631 3-7 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!
Athens Hills CSA Blog - http://greenedgegardens.blogspot.com
^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Here’s a simple and quick recipe for those lovely little white turnips:
Heat a large heavy skillet on low and then medium heat: Cut into ½” cubes:
1 medium onion 1-2 medium potatoes 1 bunch of white turnips, stems of 1 bunch of greens 1 large thumb of unpeeled ginger, sliced lengthwise 2-3 large cloves of garlic, chopped tops of one bunch of greens, sliced into ribbons tamari, rice vinegar, or lemon juice salt, pepper and other spices of our choice – cumin or curry, turmeric, etc
Add 2-3 tablespoons of oil or butter and sauté the onion, garlic, ginger, potatoes and turnips; stir until they are all covered in oil; add the stems to these roots; cover with tightly fitting lid; cook for 5-10 minutes, stirring once or twice; when these roots are cooked half through, add the greens, salt, pepper and other spices and stir; after stirring sprinkle the tamari, or other liquid of choice and cover immediately to retain steam; lower the burner to lower and continue heating until the greens are thoroughly wilted; stir and serve over rice, salad, pasta, etc. Garnish with cheese, roasted sunflower seeds, chopped walnuts and cranberries – or don’t bother to garnish at all – just dig in.
Lemon Fusilli with Arugula 2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients: 1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
½ pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
½ cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions: Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1 ½ hours. In a small saucepan, immerse the stems of the used mush- rooms in 2 cups of water and 1-2 teaspoons of salt. Cover simmer for at least 1 hour, more is better. Strain, and pour broth into a container and freeze. Great as a soupbase, for rice, for savory sauces and more. Michelle Gorman from Integration Acres sent us this recipe that she says is really good. It certainly sounds tasty to us! (This recipe calls for 8 oz of cheese, so to use the cheese from today’s share, cut this recipe half.)
Baked Goat Cheese with Mixed Salad Greens,
adapted from Chez Panisse Café Cookbook by Alice Waters
adapted from Chez Panisse Café Cookbook by Alice Waters
8 ounces chevre rolled in salt and Herbes de Provence 1 cup extra-virgin olive oil
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens
1. Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)
2. Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate. With a spatula, carefully place two discs of the baked cheese on each plate.
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens
1. Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)
2. Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate. With a spatula, carefully place two discs of the baked cheese on each plate.
December 2, 2011
Week 1 Veggie List
The Winter 2012 Athens Hills CSA will be starting next Wednesday! Welcome to all of our members, new and old. We have increased the size of our Community Supported Agriculture program to almost 200 members this season, and we're so excited to have each of you with us!
We will be posting the first newsletter next Wednesday.The veggies for the first delivery (which includes all full share members and some half share members):
Salad Mix
Sunflower Microgreens
Mushrooms
Pe-Tsai
Arugula
Japanese White Turnips
Butternut Squash
Carola Potatoes
We will be posting the first newsletter next Wednesday.The veggies for the first delivery (which includes all full share members and some half share members):
Salad Mix
Sunflower Microgreens
Mushrooms
Pe-Tsai
Arugula
Japanese White Turnips
Butternut Squash
Carola Potatoes
November 2, 2011
Week 20 Newsletter
ATHENS HILLS CSA
Check out the progress of the two new greenhouses on the Blog (greenedgegardens.blogspot.com) and on Facebook (http://www.facebook.com/pages/Green-Edge-Gardens/327289894146)! When we consider the days of rain that we’ve had since this project began, we are thrilled to have this much already completed. We will be picking up the endwall lumber on Thursday. We hope to be ready for the plastic by the weekend. We just need one hour of sunny calm to pull the plastic and secure it. Sometimes we have to wait a while for that one hour though.
This Friday we will say goodbye to our intern, Corey, who will be traveling to the West. We will not replace him, as soon things will slow for all of us. On one hand, we can’t wait for the shorter days of winter. We still have plenty of normal tasks - weeding, watering, etc. but for two or so months, the planting ceases. On the other hand, we spend the extra time covering (to grab and hold the ground heat) and uncovering (to let the plants breathe during the day) all of the beds in all of the houses.
Since this is the last newsletter of the Summer 2011 season, there are a few housekeeping details for you to remember. Please return the extra green bags to your host site on your next visit. If you are joining us for the Winter 2012 season, just wait until your 1st delivery. We have an online survey that will take only a few moments to complete. There have been many responses so far, and they are wide-ranging so please give us your opinion too. We really do use these to help us refine and improve our products and service as far as the weather will let us. If you were dissatisfied, please elaborate! We can’t fix something we don’t know about. The ‘live’ link is in the next column. Thanks for that.
And finally, we all want to express our gratitude for your patience this season. The cold, wet spring caused many delays in growing and planting. Changing weather patterns created new challenges for us too. In the end, it is our dedicated members, like you, who make this work so rewarding for us. Thanks again for your support. From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Penny, Bethany, Corey, Diedra, Alicia, Theo, Liz, and Rob)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai, and tatsoi. The last three 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 - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Radishes – This week there are either French breakfast or Easter Egg radishes. Sometime the Easter Eggs can be a little tangier, but at this time of year, they are both juicy and crisp. Perfect for that radish, bread, and butter (w salt) sandwich.
Peppers, Sweet and Hot - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
Garlic – Another round of the ones that we grew this year. It wasn’t a stellar year for us for garlic, so we’re just happy to have a little of it for you.
Lemon Grass – This a first for us. By dividing much of the lemon grass, we can give you some and make a smaller space for ‘wintering over’ in the hothouse. Now that these plants are established, we expect to have more for the summer shares next season!
Red and White Potatoes - The red variety is called Desiree’ and is great for salad, boiling, and mashing. The white ones are called Katahdin. An excellent variety for storage and is great for soup, as well as other traditional uses.
THE COMBO CORNER
The fruit selections from Cherry Orchard have finished. Remember we started the veggies a week late making the fruit end a week early. This week’s bread from The Village Bakery and Café is French Batard.
This week’s Cheese Share from Integration Acres is a new variety called Capri Romano. Aged 7 months, this is a hard goat cheese for grating.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
Below is the link to this Summer 2011 survey. Please take a moment to fill in your answers. Many of the changes we make from one season to another are in direct response to suggestions, praises and complaints from members. Thanks as always for your continued support.
http://www.websurveymaster.com/s/AthensHillsCSA_Summer_2011_Survey
RECIPES
Chicken Curry Puffs
From allrecipes.com. Serves 9.
Ingredients:
1 tablespoon vegetable oil
1 tablespoon vegetable oil
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 teaspoons curry powder
½ cup coconut milk, or more as needed
2 red onions, chopped
1 stalk lemon grass, thinly sliced
1 red chile pepper, roughly chopped
1 large russet potato, diced
3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt 1 (17.25 ounce) package frozen puff pastry, thawed
Directions:
Directions:
Heat the vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, and then spread mixture on a plate to cool. Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
Lemongrass Tea
For making this tea, all you need is 1-1 ½ quarts boiling water, a large (2qt.) saucepan, and 2-3 pieces of the “grass” portion of the stalk. (Caution: Lemongrass has sharp serrated edges and can cut skin if you slide it along the edge of the grass.)
Place the grass pieces in the bottom of the pan, pour the boiling water over the grass in the bottom of the pan. Cover and steep for at least 15 minutes (and longer is fine). Serve piping hot, over ice, or anywhere in between. Stir in your sweetener of choice if you like - Milk too, if that’s your desire. This tea has a delicate, but pure lemon flavor. It is also prized in many cultures for its fever reducing qualities as well as for the flavor.
Mushroom, Chive & Garlic Strudel
Place the grass pieces in the bottom of the pan, pour the boiling water over the grass in the bottom of the pan. Cover and steep for at least 15 minutes (and longer is fine). Serve piping hot, over ice, or anywhere in between. Stir in your sweetener of choice if you like - Milk too, if that’s your desire. This tea has a delicate, but pure lemon flavor. It is also prized in many cultures for its fever reducing qualities as well as for the flavor.
Mushroom, Chive & Garlic Strudel
From Taste.com.au. Serves 6.
Preparation Time: 25 minutes Cooking Time: 40 minutes
Ingredients: (serves 6) 80ml (1/3 cup) water 1 brown onion, halved, thinly sliced 3 garlic cloves, chopped 200g cap mushrooms, quartered 200g Swiss brown mushrooms, thickly sliced 150g portobello mushrooms, thickly sliced 100g oyster mushrooms, halved lengthways 6 green shallots, trimmed, chopped 1 bunch fresh chives, cut into 1cm lengths Salt & freshly ground black pepper 3 tsp cornflour mixed with 3 tsp water 150g sour extra light cream 1 tbs Dijon mustard 8 sheets filo pastry (Antoniou brand) 1 tbs vegetable oil and 1 tsp poppy seeds
Ingredients: (serves 6) 80ml (1/3 cup) water 1 brown onion, halved, thinly sliced 3 garlic cloves, chopped 200g cap mushrooms, quartered 200g Swiss brown mushrooms, thickly sliced 150g portobello mushrooms, thickly sliced 100g oyster mushrooms, halved lengthways 6 green shallots, trimmed, chopped 1 bunch fresh chives, cut into 1cm lengths Salt & freshly ground black pepper 3 tsp cornflour mixed with 3 tsp water 150g sour extra light cream 1 tbs Dijon mustard 8 sheets filo pastry (Antoniou brand) 1 tbs vegetable oil and 1 tsp poppy seeds
Directions:
1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine water, onion, and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft.
2. Transfer to a deep frying pan. Add cap, Swiss brown and portobello mushrooms. Cook over high heat, tossing, for 10 minutes or until liquid evaporates. Add oyster mush- rooms and cook for 1 minute. Remove from heat. Add green shallots and chives. Season with salt and pepper. Set aside for 15 minutes. Drain any liquid.
3. Combine cornflour mixture, sour cream and mustard. Stir into mushrooms. Brush a pastry sheet with a little oil. Top with another sheet and brush with oil. Repeat layering, brushing sheets with oil.
4. Spoon filling lengthways along centre of pastry, leaving 8cm border at narrow ends. Fold 1 long side over filling, fold in narrow ends, then fold remaining long side over. Hold together and place on lined tray, seam-side down. Brush with remaining oil. Sprinkle with seeds.
5. Bake for 25-30 minutes or until golden. Serve with salad.
October 28, 2011
Week 20 Veggie List
Sunflower Microgreens
Mushrooms
Salad Radishes
Sweet Peppers
Hot Peppers
Arugula
Salad Mix
Garlic
Lemon Grass
Either Tomatoes OR Potatoes
Mushrooms
Salad Radishes
Sweet Peppers
Hot Peppers
Arugula
Salad Mix
Garlic
Lemon Grass
Either Tomatoes OR Potatoes
October 26, 2011
Week 19 Newsletter
ATHENS HILLS CSA
Yesterday, a sudden realization of passing time blossomed. This week is the last pickup for some of the Columbus Half Share members for this Summer 2011 season. Thank you to all whose last day is today! This is also the last week for the fruit shares for all folks. This happened due to the delay of one week for the start of the veggie shares for the summer. We hope that you enjoyed the variety of fruits that Neil offers.
Kip travelled on Friday to pick up the two new greenhouses. By Saturday the houses were laid out, by Sunday the corner posts were positioned and set in concrete, and Monday, the rest of the ground stakes were hammered in and cemented. Tuesday, assembly of the arched ribs began. We hope to be able to prepare the soil and plant the rows in at least one of the houses by the weekend. Kurt and George (Alicia’s husband) are working with Kip on this construction as well as other projects which still need finishing. And still, all of the regular work continues. The crew continues to weed the raised beds. Planting and transplanting of salad greens and lettuces is continual. We’re still laying the drip irrigation lines for the coldframes (greenhouses). The greenhouses are looking very spiffy and neat as each of them is finished, weeds eliminated (at least for a while) and ready for the row covers which keep them warm during the colder temperatures.
Early in the morning hours on Tuesday another round of frost blanketed the bottom fields. Because of careful monitoring, the row covers in the fields were pulled for protection. This was a last minute decision and fortunately, there were still folks here to assist Kip with that task, leaving him daylight to find the short in the electric fence. It is never boring!!
Finally, you are asked once again to take a moment and follow the link to this season’s survey. This one is ours only. Your responses make all the difference to us as we are making the decisions about what to do, or not to do for next summer. Thanks to all of you for your participation. We couldn’t do this without you! Have a warm and restful winter. From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Liz, Penny, Alicia, Diedra, Bethany, Theo, Rob, and Corey)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai and tatsoi. The last three 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 - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Pie Pumpkins - There are 1-2 (depends on their sizes) pie pumpkins in your share this week. This should be at least enough for one pie or perhaps a soufflé.
Tomatoes – Slicer & Heirloom - We think this could be the last of the tomatoes for this summer. We hope you enjoyed the variety.
Peppers - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
French Breakfast Radishes - The ones that I tasted last week were crunchy, juicy, and mild. Perfect for that radish, bread, and butter (w salt) sandwich. Other recipes are on the 2nd page.
Garlic – Another round of the ones that we grew this year. It wasn’t a stellar year for us for garlic, so we’re just happy to have a little of it for you.
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Pie Pumpkins - There are 1-2 (depends on their sizes) pie pumpkins in your share this week. This should be at least enough for one pie or perhaps a soufflé.
Tomatoes – Slicer & Heirloom - We think this could be the last of the tomatoes for this summer. We hope you enjoyed the variety.
Peppers - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
French Breakfast Radishes - The ones that I tasted last week were crunchy, juicy, and mild. Perfect for that radish, bread, and butter (w salt) sandwich. Other recipes are on the 2nd page.
Garlic – Another round of the ones that we grew this year. It wasn’t a stellar year for us for garlic, so we’re just happy to have a little of it for you.
THE COMBO CORNER
The fruit selections from Cherry Orchard include Red Delicious, Yellow Delicious, Fuji, and Cortland apples. There are also Beurre Bosc pears.
This week’s bread from The Village Bakery and Café is Italian Wheat.
This week’s cheese share from Integration Acres is a new variety called Capri Romano. Aged 7 months, this is a hard goat cheese for grating.
This week’s bread from The Village Bakery and Café is Italian Wheat.
This week’s cheese share from Integration Acres is a new variety called Capri Romano. Aged 7 months, this is a hard goat cheese for grating.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
MEMBER FEEDBACK SURVEY
Below is the link to this Summer 2011 survey. Please take a moment to fill in your answers. Many of the changes we make from one season to another are in direct response to suggestions, praises and complaints from members. Thanks as always for your continued support. http://www.websurveymaster.com/s/AthensHillsCSA_Summer_2011_Survey
RECIPES
Pumpkin Pie Filling from Scratch
From www.ehow.com
Ingredients:
pie pumpkin
Ingredients:
pie pumpkin
1-12 oz.can of evaporated milk
1 cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
½ tsp. of salt
2 large eggs
Directions:
1. Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender.
Directions:
1. Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender.
2. Scoop out the flesh, which should be quite soft and puree the pumpkin using a hand or regular blender.
3. After your pumpkin has been prepared, combine the sugar, cinnamon, ground cloves, ginger and salt.
3. After your pumpkin has been prepared, combine the sugar, cinnamon, ground cloves, ginger and salt.
4. In a separate bowl beat eggs and stir in your dry ingredients as well as your pumpkin. Mix well and slowly add in the evaporated milk while you stir. Make sure the filling is blended and smooth.
5. Preheat your oven to 375˚. At this point, follow other pumpkin pie recipes for pie shells, baking times and temperatures, etc.
Shiitake Mushroom, Roasted Red Pepper, and Arugula Sandwiches
Servings: 2 Calories: 302 Protein: 7 g Fat: 17 g Cholesterol: 0 mg
Ingredients:
2 T. olive oil
1 t. tamari soy sauce
1 medium red onion, sliced into ½-inch-thick slices and separated into rings
8 medium shiitake mushrooms, stems discarded and caps wiped clean
salt
4 slices homemade-type bread, such as sourdough, Tuscan, or semolina
1 roasted red pepper, cut in half (either freshly roasted or store-bought)
8 large arugula or favorite lettuce leaves (approximately)
Directions:
Preheat the oven to 450°F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet
in one layer. Roast until brown and juicy, about 10-15 minutes.
Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread.
Radishes with Tapenade
Ingredients:
Shiitake Mushroom, Roasted Red Pepper, and Arugula Sandwiches
Servings: 2 Calories: 302 Protein: 7 g Fat: 17 g Cholesterol: 0 mg
Ingredients:
2 T. olive oil
1 t. tamari soy sauce
1 medium red onion, sliced into ½-inch-thick slices and separated into rings
8 medium shiitake mushrooms, stems discarded and caps wiped clean
salt
4 slices homemade-type bread, such as sourdough, Tuscan, or semolina
1 roasted red pepper, cut in half (either freshly roasted or store-bought)
8 large arugula or favorite lettuce leaves (approximately)
Directions:
Preheat the oven to 450°F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet
in one layer. Roast until brown and juicy, about 10-15 minutes.
Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread.
Radishes with Tapenade
Ingredients:
350 g can black olives in brine (150 g olives) 1 tablespoon capers (in brine) 2 anchovy filets (in olive oil) 1 clove garlic 1 tbs lemon juice (1/4 lemon) ¼ cup extra virgin olive oil Freshly cracked black pepper 1 bunch French breakfast radishes
Directions: In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble. Serve with the radishes, and sprinkle the radishes with Maldon salt.
Kyle Bailey’s Butter-Poached Radishes
Kyle Bailey is the chef for Allen and Delancey in New York, NY.
Directions: In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble. Serve with the radishes, and sprinkle the radishes with Maldon salt.
Kyle Bailey’s Butter-Poached Radishes
Kyle Bailey is the chef for Allen and Delancey in New York, NY.
Ingredients:
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon
Directions:
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon
Directions:
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.
2. Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.
3. Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.
Easy and Light Pumpkin Souffle
Easy and Light Pumpkin Souffle
Ingredients:
3 Large Egg Whites
21 oz. cooked pumpkin
¼ Cup brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
½ Cup milk
Directions:
Directions:
1. Preheat the oven to 380 degrees F.
2. Beat egg whites in medium bowl until stiff. Set aside.
3. Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
4. Fold 1/3 of egg whites in to pumpkin blend. Continue to fold in egg whites 1/3 at a time until all are used.
5. Pour pumpkin/egg mix into cups until almost full (leave ½” from top)
6. Place cups on baking tray and put into oven. Bake for 30-45 minutes. Do not open the oven to check on them!
October 21, 2011
Week 19 Veggie List
Sunflower Microgreens
Mushrooms
Pie Pumpkin
Tomatoes (slicer and heirloom)
Sweet Peppers
Arugula
Radishes
Salad Mix OR Braising Mix
Mushrooms
Pie Pumpkin
Tomatoes (slicer and heirloom)
Sweet Peppers
Arugula
Radishes
Salad Mix OR Braising Mix
October 19, 2011
ATHENS HILLS CSA
The phrase, “What a difference a week can make” continually enters my mind as I start to describe the farm’s activities over the past weeks. Three of the eight greenhouses are fully planted with winter’s bounty. Most of the others are waiting on just a few more things before they too will be fully planted. Our planting schedule remains intact (a first for this year so far!) and we are on track to have everything in the ground by the 1st week in November, our goal. This also includes the product for the 2 new houses that we still have not received. We hope to have the ground stakes for them by this Thursday. After those are installed, we can lay out the spacing for the beds and begin to plant. That just leaves the Hothouse to be planted, but with the floor heat in that one, we can leave it until last.
At some point this week, we will begin to batten down at least one side of the greenhouses with straw and blocks. The maintenance crew will be busy replacing some of the sidewall plastic on a few of the houses before that step. Yesterday they dug around all of the doors for proper closing. Throughout the season grass clumps and weeds constantly encroach on these portals. We are still using overhead watering for these houses until the plants are fully established. The drip irrigation will be re-installed as the plants size-up. The Starts House has been cleaned and next seasons flats are neatly stacked by sizes for the planting in February. As we look at the forecast for the week, it seems that frost will be here by the weekend. That’s just enough time to move the tender perennial herbs inside for some protection from the winter wind and cold.
The Winter 2012 season promises to be full soon. After we took measure of the harvest of storage foods like potatoes, squash and the like, we are optimistic and have opened the enrollment to include another 25 shares. This means that most of the folks who waited patiently on the “Waiting List” (some from last winter even) are going to have an opportunity to join this year. We are extremely pleased to be able to offer these extra shares. Have a good week! From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Liz, Penny, Theo, Diedra, Bethany, Corey, and Rob)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai, and tatsoi. The last three 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 - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Spaghetti Squash - This winter squash differs from the others with creamy flesh that comes out in ‘strings’ that look like spaghetti. Many people put sauce on it and serve it that way, but there is more that you can do with it. Check out last week’s newsletter for several recipes for this.
Collards - These are the first of the fall greens to be ready. You can treat then as you would any green. They may require a little more time for cooking, but the wait is worth it.
Parsley – After the cold and wet spring, the parsley has finally made an appearance in the garden. We hope it will be here for a while. This flat Italian parsley is prized by cooks.
Heirloom Tomatoes - The greenhouses have been cleared of all tomatoes, so savor the flavor of each of these. They will soon be gone.
Sweet Peppers - We are thrilled to still have these summer treats to share with you. But, if you have had enough for a while, consider chopping them into uniform pieces and freezing them. Peppers are one of the few veggies than can be frozen without blanching. They’ll be a happy reminder of summer in February.
Hot Wax Peppers – Just a few of these this week. Seeds are hot so do not rub your face after removing them from the pepper….
THE COMBO CORNER
The fruit selections from Cherry Orchard this week include Staymen Winesap (an heirloom) and Fuji apples. Pears are Beurre Bosc, a French heirloom. The last picking of the Mars seedless grapes tops off the share. Enjoy! This week’s bread from The Village Bakery and Café is the French Galette.
This week’s Cheese Share from Integration Acres is Chase Cheddar, hard white goat cheese.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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
GREEN EDGE ON FACEBOOK AND TWITTER
The link to reach our twitter profile:http://twitter.com/#!/GreenEdgeGarden
And our facebook profile:
http://www.facebook.com/pages/Green-Edge-Gardens/327289894146
We are now using Facebook and Twitter to provide more updates from the farm, recent pictures, and relevant news articles. All of our members will still receive all important news through email and the blog, as in the past, but those wanting to stay more in touch with what's happening here can choose to "like" us on Facebook or follow us on twitter. To reach our twitter profile, use the following link: (http://twitter.com/#!/GreenEdgeGarden), then click on the green follow button. To find our Facebook profile, go here: (http://www.facebook.com/pages/Green-Edge-Gardens/327289894146) and click the "like" button.
RECIPES
Vegetable Smoothie with Carrots, Collard Greens, Onions, Parsley, Tomatoes, and Zucchini
from www.all-creatures.org/recipes
Ingredients:
1-2 Carrots, large
1/3 lb. Collard Greens, fresh or frozen
1 tsp. Curry Powder
4 tbsp. Flax Seeds
1/3 to 1/2 cup Onions, sweet
2-3 sprigs Parsley
1/8 tsp. Stevia Extract (or to taste)
1 lb. Tomatoes, fresh ripe
1/2 lb. Zucchini Squash
1-1/2 cups Ice
Ingredients:
1-2 Carrots, large
1/3 lb. Collard Greens, fresh or frozen
1 tsp. Curry Powder
4 tbsp. Flax Seeds
1/3 to 1/2 cup Onions, sweet
2-3 sprigs Parsley
1/8 tsp. Stevia Extract (or to taste)
1 lb. Tomatoes, fresh ripe
1/2 lb. Zucchini Squash
1-1/2 cups Ice
Directions:
This is a recipe we like to make in the summer when we can get fresh tomatoes from the farm stores, as the flavor is so much better. This recipe makes four 12-oz. glasses of vegetable smoothie, which we prepare in our Vita-Mix high speed blender. If you have a smaller blender or wish to make less, cut the recipe in half.
1. Wash and clean the veggies, peel the onion and carrots, and remove the stem ends from the tomatoes and zucchini squash.
2. Put the tomatoes in the bottom of the blender container and add the other ingredients on top.
3. Cover the blender container and run the blender on high speed until the smoothie is creamy smooth. (We usually add additional veggies and/or ice to bring up the volume once the veggies have been ground up and the air spaces around the veggies are gone.)
4. Serve with a straw and enjoy!
Tomato Bacon Collard Pasta
from www.glutenfreedelightfullydelicious.com
This was really simple and oh soooo good! The levels of flavor really stood out. The smokiness of the bacon, the meaty richness of the mushrooms, the 2 cheeses, the mellowness of the greens and the brightness of the tomatoes and herbs…delicious! And added bonus: this would be great on Spaghetti squash for those not wanting to use grains.
Ingredients:
1 28 oz. can tomatoes (I really like the taste of whole canned tomatoes – I usually just pour them into a bowl, then slice up each tomato before adding them to a recipe) – but regular diced tomatoes are fine too!
Tomato Bacon Collard Pasta
from www.glutenfreedelightfullydelicious.com
This was really simple and oh soooo good! The levels of flavor really stood out. The smokiness of the bacon, the meaty richness of the mushrooms, the 2 cheeses, the mellowness of the greens and the brightness of the tomatoes and herbs…delicious! And added bonus: this would be great on Spaghetti squash for those not wanting to use grains.
Ingredients:
1 28 oz. can tomatoes (I really like the taste of whole canned tomatoes – I usually just pour them into a bowl, then slice up each tomato before adding them to a recipe) – but regular diced tomatoes are fine too!
4 diced garlic cloves
1 medium onion, diced
6 – 8 organic cremini mushrooms diced and halved
4 slices of bacon, diced and cooked crisp
about 1 ½ cups thinly shredded collard greens
Seasonings: pepper, fennel, Italian seasoning, oregano (to taste)
Seasonings: pepper, fennel, Italian seasoning, oregano (to taste)
Parmesan cheese
1 package Tinkyada Spaghetti Pasta (any style pasta would work)
Top with shredded Asiago Cheese
Directions:
Begin by browning the bacon bits in a pan low to medium heat. Once browned remove to a paper towel to drain. Brown the mushrooms, then add the onion and garlic cooking till translucent. (I did drain off some of the fat) Then add the tomatoes with the juice, seasonings, and diced collard greens. Bring to a simmer, then cover with a lid cooking for 12 minutes. Meanwhile cook the pasta as per directions, and while cooking, then remove the lid from the sauce, continuing to cook so the sauce can thicken a little. After cooking another 15 minutes, add ½ cup parmesan cheese to the sauce, and mix well. Serve the sauce over the pasta, and garnish with more Parmesan, Asiago and bacon bits.
Note: Fresh parsley, and rosemary would be delicious, as well as any other greens – spinach or kale.
Tomatoes with Parsley Pesto
from allrecipes.com
Ingredients:
1 cup packed fresh parsley
1/4 cup snipped fresh chives
1 garlic clove
1/4 teaspoon salt
Dash pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 medium tomatoes, cut into wedges
Directions:
In a blender or food processor, combine parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl; cover and refrigerate. When ready to serve, add tomatoes and gently toss to coat.
Prep Time: 10 Min. Ready In: 10 Min.
Ingredients:
1 cup packed fresh parsley
1/4 cup snipped fresh chives
1 garlic clove
1/4 teaspoon salt
Dash pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 medium tomatoes, cut into wedges
Directions:
In a blender or food processor, combine parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl; cover and refrigerate. When ready to serve, add tomatoes and gently toss to coat.
Prep Time: 10 Min. Ready In: 10 Min.
October 14, 2011
Week 18 Veggie List
Sunflower Microgreens
Mushrooms
Spaghetti Squash
Collards
Parsley
Heirloom Tomatoes
Sweet Peppers
Hot Peppers
Salad Mix
Mushrooms
Spaghetti Squash
Collards
Parsley
Heirloom Tomatoes
Sweet Peppers
Hot Peppers
Salad Mix
October 12, 2011
Week 17 Newsletter
ATHENS HILLS CSA
With rain in the forecast for the rest of this week, Kip is busy sowing cover crop seed on the fields that have been harvested. The fence lines have all been mowed and trimmed for the last time this season. Clearing the weeds from the fence wire means that the electric fence has a powerful charge and isn’t losing its ‘jolt’ by following the weeds into the ground. More chores get ticked from the ‘To Do’ list. How fortunate we have been to have had a week without rain. Many of our neighbors took advantage of these conditions too and brought in another round of hay for feeding livestock this winter.
Last Friday was Kurt’s last day. He is moving to the other side of the county as well as beginning to work in construction. Indeed, we expect to see him when it’s time to build the two greenhouses later this fall. Alicia has replaced him, and another new intern, Rob, has replaced her. Rob is from Delaware, Ohio and has just finished working for Villa Maria Farm in Pennsylvania. We welcome him.
Sunday we shared knowledge with another Columbus farmer who has an interest in growing during the winter for grocery stores and restaurants. There is much to know, but ultimately in the winter, the will to persevere is the key. Tuesday, we visited with another group of seniors from the engineering department from OU. Two groups have taken up our greenhouse project as theirs for this year. Hopefully, the two teams will be able to devise a system(s) that will reduce out labor requirements as well as keeping the row covers drier. It’s a mighty big expectation!
Yesterday we heard through the grapevine that our ground stakes for the new greenhouses will be ready this weekend. Of course, we won’t make the trip to fetch them without official word, but being able to have them placed and set in concrete before the rest of the tubing arrives allows the ground to settle some. With the ground stakes in place, we can begin to work the ground for the beds even before the rest of the house is built. And the days grow shorter with each circle of the sun. Have a great week! From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Maria, Penny, Liz, Theo, Diedra, Bethany, Alicia, Corey, and Rob)
THIS WEEK’S VEGGIES
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy. Sweet Peppers - We are thrilled to still have these summer treats to share with you. But, if you have had enough for a while, consider chopping them into uniform pieces and freezing them. Peppers are one of the few veggies than can be frozen without blanching. They’ll be a happy reminder of summer in February.
Carrots – If you haven’t had freshly dug carrots before, prepare to be amazed with their sweetness. As with all things in the winter, sugar is made by the plant to keep it from freezing, so the colder the weather, the sweeter the veggie.
Heirloom Tomatoes - The greenhouses have been cleared of all tomatoes, so savor the flavor of each of these. They will soon be gone.
Red and Blue Potatoes - We had much more success this year with these varieties of potatoes. Brush off that Parsley Potato recipe, or conjure up a stir-fry with some sweet peppers.
Parsley – After the cold and wet spring, the parsley has finally made an appearance in the garden. We hope it will be here for a while. This flat Italian parsley is prized by cooks.
Spaghetti Squash - This winter squash differs from the others with creamy flesh that comes out in ‘strings’ that look like spaghetti. Many people put sauce on it and serve it that way, but there is more that you can do with it.
THE COMBO CORNER
The fruit selections from Cherry Orchard will include Beurre Bosc pears, a French heirloom pear; Cortland apples, a white fleshed apple in the MacIntosh family; Golden Delicious apples; and Mars seedless grapes. This week’s bread from The Village Bakery and Café is Country Wheat.
This week’s Cheese Share from Integration Acres is Chase Cheddar, hard white goat cheese.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET - 614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET - 614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
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!
Welcome to Fiona Jo Healey!
Fiona was born last Wednesday to John and Tara. All of us at the farm are thrilled for them!
Please keep those green bags coming home!
THANKS!
RECIPES
Cabbage and "Noodles"
by Michelle Wasserman created for the 2009 Producer Appreciation Night at the Casa Nueva Restaurant.
Ingredients:
1 ½ Cups onions, sliced
1 ½ Cups onions, sliced
¼ Cup butter
1 ½ Tablespoon paprika
8 Cups green cabbage, sliced
2 teaspoons sea salt
2 medium spaghetti squash
Directions:
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 the farm, and believe me they have eaten their fair share of spaghetti squash.
Spaghetti Squash Gratins with Chunky Tomato Sauce
by Judy Lockhart, Cooking Light, December 2005
Directions:
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 the farm, and believe me they have eaten their fair share of spaghetti squash.
Spaghetti Squash Gratins with Chunky Tomato Sauce
by Judy Lockhart, Cooking Light, December 2005
These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles.
Ingredients:
Ingredients:
1 (2-pound) spaghetti squash
1 teaspoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt, divided
½ tsp. freshly ground black pepper, divided
¼ teaspoon crushed red pepper
2 (28-ounce) cans whole tomatoes, drained and chopped
3 oregano sprigs
3 thyme sprigs
½ cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 (15-ounce) carton fat-free ricotta cheese
Directions:
1) Preheat oven to 400°.
2) Pierce squash with a fork. Place squash on a baking sheet; bake at 400° for 1 hour or until tender. Cool. 3) Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
4) Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs.
5) Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into each of 8 (8-ounce) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover.
Directions:
1) Preheat oven to 400°.
2) Pierce squash with a fork. Place squash on a baking sheet; bake at 400° for 1 hour or until tender. Cool. 3) Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
4) Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs.
5) Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into each of 8 (8-ounce) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover.
6) Bake at 400° for 50 minutes or until lightly browned.
Middle-Eastern Style Spaghetti Squash
Middle-Eastern Style Spaghetti Squash
from FabulousFoods.com
8 servings
8 servings
Ingredients:
1 Large Spaghetti Squash
1 Large Spaghetti Squash
2 T. Butter
2 T. Olive Oil
½ teaspoon cardamom
¾ teaspoon coriander
1/8 teas. ground ginger
1/8 teas. allspice
salt and white pepper to taste
½ C. toasted slivered almonds
zest of one orange Directions:
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to a serving dish. Sprinkle with toasted almonds and orange zest just before serving.
Ed,’s Note: 1 minute won’t be enough to ‘cook’ the squash. So bake the squash first and scrape out the insides with a fork – then the ‘strings’ of spaghetti will cook nicely in the spices. Use the baking method in the previous recipes and you should be fine.
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