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.

April 20, 2011

Week 19 Newsletter

Week #19 April 20, 2011

   First this week, we say a fond farewell to the Athens-Area Half-Share folks. Today is their last pickup for this Winter 2011 season. With the end of this season also comes time for you to “Tell It All”! (anonymously). Rob has emailed you (Tuesday morning) with the link to the online survey for this season. As always, he does a terrific job explaining what to do. Basically, click on the link and answer the questions with your opinion. Hopefully, you can take a moment to share with us things that you particularly liked or disliked. This is a great help for us as we begin to plan next winter’s cycle. We value your opinions, and try to implement your ideas if we can. Thanks in ad-vance for your time! There is no end to the excitement of spring on the farm. As this is being written, the school buses in Amesville are returning the children to their homes as the water is once again about to cover the roads. With storms forecast for the rest of the day, this is only prudent. The water will only get deeper for several hours as it rushes from the small creeks in the hollows to meet the larger streams. On the farm, the crew is scurrying to finish the packing of the shares so they too can leave and still get to their homes before the water closes them out. Fortunately, while the water comes up quickly, it usually recedes quickly too as that same water rushes on to fill the rivers further downstream. If (and when) it ever stops raining, the crew will be planting carrots and beets, transplanting chard and kale, and shifting eggplants and peppers to larger pots while we wait for the soil temperature to warm enough for these fussy nightshades. The greenhouses are being “turned over” one bed at a time as we continue to harvest the last of the crops. Soon those juicy, luscious heirloom tomatoes will be planted there. And not so long after they are planted, we will be sending them to you, our members in the Summer 2011 shares. We are getting close to being sold out for the summer cycle, so let us know if you are still planning to sign up. Have a great week, and here’s to some drier weather!
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Penny, Guinevere, Bethany, and Deidre


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.
Arugula - This versatile green can be used raw in salads or steamed. Its peppery flavor will delight or disgust. These greens are also very balanced with vitamins and minerals.
Mushrooms - Shiitake. It’s a good thing they’re so good.
Salad Radish- This week you have received either French Breakfast (long and slender), or Easter Egg, rounded and various colors. The first of the season radishes are so special for their tender crisp crunchy juiciness. Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
Green Onions - Our 2nd time to include green onions (scallions to some.) We tried last winter, but the crop failed, so we are tickled pink to share them with you this week!
Spinach - Another week of spi-nach and our blood is happy for it! Use it raw in salad (we do) or steamed lightly as a side dish. Some folks like it with relish as a condiment, some like vinegar. No matter your taste, the nutritional value is awesome!
Swiss Chard - We are glad to still have this favorite. The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
MicroMix Microgreens - We are so pleased to once again bring you 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.

The Combo Corner

The fruit selections from Cherry Orchard are finished for the Winter 2011 season.
This week’s bread from The Village Bakery and Café is Italian Wheat.

Sautéed Swiss Chard

1 bunch Swiss Chard, ends trimmed
1½ tbls extra-virgin olive oil
1½ cloves crushed garlic
¼ tsp salt
¼ tsp crushed red pepper

1. Rinse greens well. Cut ribs and stems from leaves. Cut ribs and stems crosswise into 2” pieces; set aside. Cut leaves in 2” pieces.
2. In 12” skillet, heat oil over medium-high heat until hot. Add garlic and cook 1 minute or until golden, stirring constantly. Add chard ribs and stems and cook, covered, 5 minutes or until almost tender.
3. Add chard leaves in batches to skillet, stirring to wilt leaves. Stir in salt and crushed red pepper. Cook, covered, 5 minutes or until leaves are tender and most of the liquid evaporates, stirring occasionally.
~from Good Housekeeping via www.delish.com

Simple Swiss Chard ~from allrecipes.com
2 tbls. extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
¼ cup balsamic vinegar
salt and pepper to taste

1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the chard and vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.


2 tbls. extra-virgin olive oil
1 large bunch of Swiss chard, stemmed and coarsely chopped
Freshly grated nutmeg, about ¼ teaspoon
½ teaspoon smoked sweet paprika or ground cumin
salt and freshly ground pepper
1 teaspoon Worcestershire sauce
½ cup chicken stock

In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.
~from Rachel Ray www.foodnetwork.com

Sautéed Swiss Chard with Parmesan Cheese

2 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine, Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.


1 cup quinoa
1 tablespoon olive oil
1 pound Swiss chard, chopped
Small pinch red pepper flakes
1 clove garlic, sliced
12 ounces cremini (shiitake will work), sliced
1 teaspoon chopped fresh thyme
½ ounce Parmesan shavings (carefully use a vegetable peeler)
1. Combine the quinoa in a saucepan with 2 cups water with a good pinch of salt. Bring to a boil, cover, and simmer 10-15 minutes until the quinoa is fluffy and tender.
2. In the meantime, heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chard and red pepper flakes, cook until wilted, and tender, about 8 minutes. Season with salt and pepper and remove to a plate.
3. Add the remaining oil into the skillet and add the garlic over medium heat. When it is slightly golden, add the mushrooms. When they release their moisture, about 3 minutes, stir in the quinoa and divide among 4 bowls or plates. Top with shaved Parmesan.
~from www.SeriousEats.com
Did you know that quinoa is really a seed, not a grain or even couscous!  And not only is it NOT a grain, it still IS a complete protein!  This recipe is originally from Martha Stewart Living.

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