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 27, 2011

Week 20 Newsletter

Week #20 April 27, 2011

  For this last newsletter of the Winter 2011 cycle, let me begin by saying thanks to the many folks who joined us, some returning and some for the first time. We are so grateful for your participation. We are also grateful that we can supply you with the many items you have received over the last four months. Thanks again to all of you who have taken a moment (or three) to complete the online ano-nymous survey. The comments at the end have been thoughtful and informative. There were several great ideas that we hope we can implement. If you still haven’t had a chance to answer the questions, don’t fret about it. Here’s the link to copy and paste into your browser: http://websurveymaster.com/s/AthensHillsCSAWinter2011
   This week we greeted the last of the interns for the season, Janelle. We also said Hey! to our new field worker, Kurt. With all hands on the dirt so early this year, we are anxiously waiting for drier weather. Planting is going to be late this season. This seems to be the case for all our fellow farmers down here. The bounty will come, but it will definitely not be early this year. A representative from the CAN (Central Appalachian Network) visited the farm to take pictures and interviews for a new video clip featuring aspects of successful operations in the Appalachian region. We will post the video on the website and blog when we receive the finished product.
   We have been fortunate for the last several days. Much of the forecasted rain did not fall here. In two days of work, the square shell of lumber was transformed into a framed equipment shed complete with trusses and most purlins in place. It appears that there really is an end to this project after all. If you are joining us for the summer, you will receive the Summer 2011 welcome letter in mid-May. This will detail the starting dates and other details pertinent to your pickup site as well as other general CSA topics. If you are not joining for the summer, we bid you thanks and adios. Hopefully, you will be back for the next Winter 2012 season.
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Penny, Guinevere, Bethany, Deidre, and Janelle


Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna. The last one is a mild Asian green. 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.
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.
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.
Salad Radish- This week you have received either French Breakfast (long and slender), or Easter Egg, ronded 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.
Spinach - Another week of spinach 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 nutri-tional value is awesome!
Green Onions – Our 3rd 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!
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.
Mushrooms - Shiitake. It’s a good thing they’re so good.

The Combo Corner

This week’s bread from The Village Bakery and Café is Batard – an oval-shaped French bread.

The fruit selections from Cherry Orchard ended in March. Thanks.

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 http://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 any color 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, or 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

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