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.

February 25, 2011

Veggie List for Week 12

Veggie List for Week 12:
Pickups: 3/2 & 3/5

Salad Mix
Sunflower Microgreens
Sweet Potatoes

February 23, 2011

Week #11 February 23, 2011

      This last week has been a whirlwind of activity!  I spent one day in Columbus at a CSA conference sponsored by OEFFA.  It was gratifying to know that other CSA’s face some of the same concerns that we find ourselves dealing with.  For example,  how to explain just how much is in a share, or what should you include in your newsletter, just to name a couple.  I had the most fun talking to the two young men at my table who are both just beginning to grow commercially.  One was from Granville and the other from Cleveland.  Both had had some experiences mainly as interns in other states.  Both were eager to begin, and this conference for them was a good starting step.  I was so pleased to see such young eager faces ready to begin this adventure of growing food.  It seems their timing couldn’t be better!                                                                        Kip spent two or so days talking with the folks who always assist us when a building project looms.  Recall that we are planning to build an open-sided pole barn to give shelter to the many pieces of equipment needed for the field work.  Tractors and other implements like the disc, the potato/garlic planter and other pieces that have accumulated in the past 20-30 years will finally all be housed in the same place.  This will save much time and improve our efficiency even more.                                                                                                                                                   The article about our winter growing in Our Ohio magazine continues to generate calls from all sorts: long-lost friends and relatives, other farmers who need/want information, and the general public who would  like to come and take a look at what we are doing and how we are doing it.  Responding to all takes time since each has an individual question or comment.  Still we are grateful for the attention and publicity.  We are also seeking copies of the magazine, so if any of you have one and don’t want it, we would happily take it.  You can  just leave it at the host site when you think of it.  Thanks.                                                                                                               All of the recipes this week are from the 1977 publication, Moosewood Cookbook by Mollie Katzen.  I had forgotten about many of these recipes and was happy to be reminded of them.  I hope you find them interesting, tasty, and inspirational.
From all of us at Green Edge,
Becky  (Kip, Dan, John, Rob, Cale, Julia, Penny, Guinevere, and Morgan)

Carrots -  Many of you have written to say that you agree about  t he flavor of these sweet things.  And thanks for that.  What a special flavor and treat on a gloomy winter day. 

Spinach Please refer to Week 7 for storage tips about this prize.  Loaded with Vitamin A and other things good for you, it’s easy to see why Popeye was so hearty.  Argghhh!
Kale  - One of our all-time favorites.  We love it raw, massaged, steamed, in soup, etc., etc. According to nutritiondata.com, the complete amino acid score of this food is 92 – that’s with 100 being a complete protein!
Mushrooms  -  We hope you all enjoyed the oyster mushrooms last week.  This week we’re back to shiitakes.  Truly, they are more reliable to grow, and seem to be more tolerant of the fluctuations that can occur in the grow room.
MicroMix  Microgreens  - We are so pleased to once again bring you a generous portion of the other microgreens that we grow.  Unlike the sunflower ones, these are more delicate, don’t store as well, and have the tangy flavor of cabbage and radish.  We hope you enjoy them.
TurnipsThe clamor for more  continues and we can certainly oblige.  Delicious raw, steamed, mashed or in soups, turnips are high in Vitamin C and dietary fiber.
The Combo Corner 
The fruit selections from Cherry Orchard will be the same until the season’s share ends:  Fuji, Red Delicious, and Yellow or Golden Delicious.                                                      
This week’s bread from The Village Bakery and Café is Challah.  This is made from organic flour, olive oil, and local eggs.  Then it is topped with sesame seeds. 
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!
Mushroom Barley Soup 
(6-8 servings, 1¼ hours)
½ cup raw pearled barley                                                                                         6½ cups stock or water                                                                                         ½-1 tsp. salt                                                                                                            3-4 Tbls. tamari                                                                                                      3-4 Tbls. dry sherry                                                                                                   3 Tbls. butter                                                                                                             2 cloves minced garlic                                                                                             1 heaping cup chopped onion                                                                                                          1 lb. fresh mushrooms,   sliced                                                                                  freshly ground black pepper
Cook the barley in 1½ cups of the stock or water until tender.  (Cook it right in the soup kettle.)  Add the remaining stock or water, tamari and sherry.
Sauté the onions and garlic in butter.  When they soften, add mushrooms and ½ tsp. salt.  When all is tender, add to barley, being sure to include the liquid the vegetables expressed while cooking. 
Give it a generous grinding of black pepper and simmer 20 minutes, covered over the lowest possible heat.  Taste it to correct seasoning.
from Moosewood Cookbook, Katzen, 1977
Spinach and Mushroom Quiche
from: Moosewood Cookbook, Katzen, 1977  (I actually adapted the recipe for Swiss Cheese and Mushroom Quiche to include some spinach that needed used.  It was delicious.  Hope you enjoy it too.  Becky)
This makes 1-9” pie, and by making a little more of the custard, makes 2 - 8” frozen pie shells.
* Follow you own favorite pie crust recipe
* Cover the bottom of the crust with 1½ cups grated Swiss, Gruyere is best. (I usually use cheddar or some combination of other varieties.)
* Cover cheese with:                                                                      1 medium onion and ¼ lb of mushrooms, chopped and sautéed with                    1-2 cups spinach, chopped and added at the last few minutes                                                                                 salt, pepper, & dash of thyme
* Make a custard: beat well together                                                   4 eggs        1½ cups milk     3 Tbls flour                                              ¼ tsp. salt       ¼ tsp. dry mustard
* Pour custard over mushroom layer.
* Sprinkle with paprika.  I also sprinkled parmesan cheese.  Bake at 375 for 40-45 minutes, or until solid in the center when jiggled.
Variations:  1. Use fresh tomato slices instead of mushrooms (no need to sauté them) 2.  Sub 1 cup chopped scallions for the onion.  3. Add 1 tsp. prepared horseradish. 
This seems to be delicious no matter what you have to put in it.
Carrot-Mushroom Loaf
1¼ hr. to prepare including baking   4-6 servings
1 cup chopped onion                                                                                                                             4 ½ cups grated carrots                                                                                                                       1 lb. chopped mushrooms                                                                                                                    5 Eggs                                                                                                                                                      2 cloves garlic                                                                                                                                        1 cup fresh, whole wheat bread crumbs                                                                                           1 cup grated cheddar cheese                                                                                                            ¼ cup butter                                                                                                                          salt                                                                                                                               pepper                                                                                                                            basil                                                                                                                                                   thyme
Crush garlic into melting butter.  Add onions and mushrooms and sauté till soft. 
Combine all ingredients (saving half the breadcrumbs and cheese for the top).  Season to taste.
Spread into buttered oblong baking pan.  Sprinkle with remaining breadcrumbs and cheese.  Dot with butter.
Bake at 350 for 30 minutes covered, then for 5 minutes uncovered or until browned.
 (You have received enough  mushrooms and carrots to prepare ½ of this recipe which normally serves 4-6.) 
For 4 servings of stuffed squash, split 2 acorn or butternut squashes lengthwise and remove the seeds.  Bake face-down on an oiled sheet for 30 minutes at 350, or until tender enough to eat.  Make your filling while the squash is baking.
Mushroom-Cheese Filling
½ lb. chopped mushrooms/ 1 cup onion/ 1 clove crushed garlic/ 1 cup cottage cheese/  ½ tsp. basil/ ½ cup chopped parsley/ salt, pepper/ ¾ cup bread crumbs or cooked rice/   2 Tbls. dry white wine/ butter
Sauté mushrooms, onions, & garlic in butter with salt and pepper until onions are soft.  Drain well (save liquid) and combine with remaining ingredients.  Fill the squash cavities amply and bake, uncovered 25-30 minutes at 350.  Baste with liquid from sauté while it bakes.

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.

February 16, 2011

Week #10 February 16, 2011

The next time someone asks if I’m bored, hopefully I’ll remember last week.  After the return from vacation, an unsuccessful mad scramble to ‘catch-up’ with office duties, and a 4-day fever, I would truly welcome some boredom for a few days.   
More intern candidates are visiting this week, and even more are still contacting us.  As a reminder, if you know of anyone who might be interested, please have them get in touch soon.  A farm visit is required for all of the crew to meet the candidate; a little work will tell them much about how the candidates personality will fit – the summer can be pretty long and miserable if someone isn’t where they need to be.     
This week found the crew ‘direct-seeding’ lettuces, dill, cilantro, more arugula, and radishes into the greenhouse beds where other greens (like the tatsoi) are finished for the season.  These will be up and being harvested before this winter cycle is over.  This week’s forecast of above freezing weather for the whole week is a welcome reprieve for the plants, the crew, and the little crew fingers.  But these warmer temperatures also mean that irrigation will be needed.  And warm temperatures and irrigation can only mean weeding to follow.                               
On February 14, 15, and 16 between 9 a.m. and 5 p.m., hundreds will participate in “Love the American Farmer and Rancher” call in day.  USDA's proposed GIPSA rules would greatly benefit livestock and poultry producers across the country.  However, the big meat packers and processors have pushed back against the rule, spreading false information and lobbying hard to protect their own greedy bottom line.  The Obama Administration needs to hear from working farmers and ranchers (and those that love them) that these rules need to be finalized now.  For more information on the how the GIPSA rules help poultry producers, go to the Rural Advancement Foundation International USA (RAFI) website.  For more information on how the GIPSA rules help independent livestock producers, go to Center for Rural Affairs. http://salsa.wiredforchange.com/dia/track.jsp
From all of us at Green Edge,
Becky  (Kip, Dan, John, , Rob, Cale, Julia, Penny, Guinevere and Morgan

Sweet Potatoes -   When we harvest these gems in the fall, they might have a blemish or nick, so we pare that away.  Sometimes the shovel cuts them in half.  These cuts ‘heal over’ during the curing and drying process and make it so the potato is still useable.  However, the potato will still be firm even if the skin is on the ugly side.
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.
Mushrooms  - We are pleased to provide a mix of oyster and shiitake this week for everyone.  While you can use them toether, the oysters have a ore delicate taste and texture than the shiitakes.
MicroMix  Microgreens  - We are so pleased to once again bring you a generous portion of the other microgreens that we grow.  Unlike the sunflower ones, these are more delicate, don’t store as well, and have the tangy flavor of cabbage and radish.
 Spinach Please refer to Week  7 for storage tips about this prize.  Loaded with Vitamin A and other things good for you, it’s easy to see why Popeye was so hearty.  Argghhh!
Carrots -  Many of you have written to say that you agree about t he flavor of these sweet things.  And thanks for that.  What a special flavor and teat on a gloomy winter day.  Okay so it was 50 yesterday, but it was still February.
TurnipsThe clamor for more  continues and we can certainly oblige.  Delicious raw, steamed, mashed or in soups, turnips are high in Vitamin C and dietary fiber.
The Combo Corner
The fruit selections from Cherry Orchard this week include the apples that he has which are the best storing: Fuji, Red Delicious, and Yellow Delicious.                                                    
This week’s bread from The Village Bakery and Café is Italian Honey Wheat.
Carrot Fritter Puffs
   These puffs taste very much like potato knishes, but are much easier to make.
4 cups diced carrots (or 2 cups puree.)                                                                   4 cups diced potatoes (or 2 cups ashed.)                                                                 3 eggs, slightly beaten                                                                                              1 cup all-purpose unbleached flour                                                                         1 cup bread crumbs                                                                                                  2 cups grated sharp Cheddar cheese                                                                       2 cups diced onion                                                                                                   2 tablespoons butter or  vegetable oil                                                                      1 teaspoon salt                                                                                                         1 teaspoon pepper                                                                                                  oil for deep frying
Cook the carrots and potatoes together in water to cover until soft, about 20 minutes.  Drain and mash together.  Add the eggs, flour, bread crumbs, and cheese.   Sauté the onion in the butter until browned and add to the batter with the salt and pepper.
Heat the oil to 375.  Drop the batter into the oil by the teaspoon and fry for 1 minute or until golden brown, turning once to brown the other side.  Drain on a paper towel and serve warm.  from  The Joy of Gardening Cookbook.  Ballentyne 1984
Combine 6 cups of grated carrots with a handful of raisins and nuts.  Sprinkle with fresh minced parsley.  Combine 1 cup orange juice, 2 tablespoons lemon juice, and 2 tablespoons honey.  Pour over carrots.  Toss to coat.  Serves  6.   from  The Joy of Gardening Cookbook.  Ballentyne 1984
Kip’s mom reads the blog and so she sees the contents of the share each week.  She is also a great cook and reads recipes all the time.  So, when she saw spinach for this week, she sent us this new recipe for an eggless quiche.  Thanks Glor!
Spinach and Red Chard Quiche                                                         1 (9”) unbaked pie crust                                                                                                                          ½ lb. spinach, rinsed and chopped                                                                                                          ½ lb. red Swiss chard, rinsed and chopped                                                                                               1 tbl. vegetable oil                                                                                                                                    1 onion, diced                                                                                                                                            3 cloves garlic                                                                                                                                          ¼ tsp. curry powder                                                                                                                                 1 tsp. dried parsley                                                                                                                                  ½ tsp. salt                                                                                                                                                 ½ tsp.  black pepper                                                                                                                                 8 sm. oyster mushrooms, chopped                                                                                                           2 tsp. capers                                                                                                                                               1 (12 oz) package tofu, cubed                                                                                                                  ¼ cup skim milk                                                                                                                                       ½ tsp ground nutmeg                                                                                                                                1 pinch ground cinnamon                                                                                                                          1 pinch ground cardamom                                                                                                                       ½ cup grated Parmesan cheese                                                                                                              ½ cup shredded Cheddar  cheese                                                                                                         1.  Preheat oven to 350 degrees.                                                                                                2.  Bake pie crust until lightly browned.  Meanwhile, place spinach and Swiss chard in a steamer over 1” of boiling water, and cover.  Lightly cook, about 5 minutes.                                                                                                                                                3.  Heat oil in a large skillet over medium heat and sauté onions and garlic.  When onions become transparent add spinach and chard.  Stir in curry powder, parsley, salt and pepper.  Sauté until spinach and chard reduce, then add mushrooms and capers.  Stir and remove from heat.                                                                                                                                                       4. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese.  Process until smooth and creamy.  Pour over vegetables and mix well.  Transfer mixture to the pie crust.                                                                                                                                                      5. Bake in preheated oven for 20 minutes.  Remove from oven and sprinkle top with Cheddar cheese.  Bake for 10 more minutes, or until cheese is lightly browned.    from allrecepies.com
Garlic Butter Turnips
1 tablespoon butter                                                                                  1 tablespooon vegetable oil                                                                      1 garlic clove, minced                                                                               5 cups thin, bite-sized pieces                                                                    2 tablespoons minced fresh parsley                                                         1/8 tsp. ground rosemary                                                                       salt and pepper
Heat the butter and oil in a sauté pan, and sauté the garlic until golden brown.  Add the turnips and sauté until tender and golden brown.  Add a tablespoon of water if the turnips are browning too quickly.                          Season with parsley, rosemary, and salt and pepper.   
from The Joy of Gardening Cookbook.  Ballentyne 1984