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
THIS WEEK’S VEGGIES
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.
Turnips – The 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
CARROT SLAW
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
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