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.

June 29, 2011

Week 2 Newsletter

ATHENS HILLS CSA

*Please note, our Open Farm Day, which was scheduled for the 24th of July, is now postponed to an undetermined date.  We'll keep you posted!

Hardly a day goes by without a few raindrops falling. But last week, we did have some opportunity to plant things on the schedule. The salad mix and some of the herbs that you receive must be replanted throughout the summer months because they “bolt”, or go to seed. Maintaining a flavor that is not bitter from the heat is another reason to replant. Never have we had such a challenge to find soil dry enough to be worked for planting seeds! Fortunately so far, we have been given those ‘dry days’ in the nick of time to maintain the harvest schedule. We have also never been as far behind with the seasonal tasks as we are this year. This is especially true for the jobs that need to be finished before we invite folks to come for the Open Farm Day. Because of this, I am heart-broken to tell you that this event has been postponed for the summer cycle. And we ar not certain of a new date at present. If you had made plans to come for day already, Kip is very willing to walk the farm with you for a short tour, but we simply will not have things in place for a big event. Just let us know your plans, and we will do our best to accommodate you. We hope to be able to host this in the fall, maybe in time for winter squash harvest. One project that has been finished since last newsletter is the run of electric fence that closes the west end of the upper fields. This stretches from the greenhouses in the west field to the microhouse and, like all of our fencing, is over 6’ tall to foil those pesky deer. On our way home last weekend from a neighbor’s, Kip and I had to brake quickly to avoid a mama raccoon and her three kits as they crossed the road by the bridge at the end of the east field. What a contradiction of feelings – cute little new life and a mother’s care and concern for their safety. Yet in just a few weeks, they will be old enough to wreck havoc in the greenhouses filled with the heirloom tomatoes that you will receive. We just hope our fences can keep them out! The rain has held off all day (so far) and tomorrow could be another day for tilling more planting areas……
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Marie, Penny, Guinevere, Diedra, Bethany, and Janell)


During the Summer cycle, the number of half- shares goes up and so we split the weeks between the different drop sites .  This keeps the numbers of shares harvested fairly even every week.  But it also means that not all of the half-share folks see the same newsletter.  This means that occasionally the same information will appear for two weeks, likewise storing tips, and recipes may also be repeated.  Thanks for your understanding


THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, This mix is best stored in an air-tight con-tainer with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - he mushrooms this week are shiitake. Their flavor and texture are distinctive. Use the caps in soups, stir-frys, grilling shish-kabobs, and much more. Get even more value by simmering the stems in salted water for about 1 ½ hours, straining the broth for later use by freezing, and then chopping the stems to add to a savory dish..
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We know it’s summer now. Week #1 new-sletter talks some of pesto mak-ing and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Cilantro - This is another great flavor for summer although it ‘bolts’ of goes to seed very quickly. Many Latin recipes call for this pungent flavor.
Zucchini or Cucumber - In any other year, by this time we would have more of these wo offer right now. But given the excessive rain, we were quite late planting.

Coming Soon: Swiss Chard!

This week you received an extra large portion of salad. To keep it as fresh as possible, try putting a paper towel or absorbent cloth in the bag with the mix. The cloth/towel will absorb the extra drops of water (keeping it from the leaves) while keeping moisture in the bag. Also, air is the enemy. Keep the bag securely closed. We harvest whole leaves so that it stays fresh for a longer time. Any cut to the leaf allows air/oxygen to begin the decaying process. So preparing a big salad ahead of time is fine, but remember to keep ex-posure to the air at a minimum after it is prepared. Enjoy!


THE COMBO CORNER
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is Country White/Country Wheat, a blend of the two types of whole grain wheat. This is a great loaf for making sandwiches.
This week’s Cheese Share from Integration Acres is Chevre. This soft and creamy cheese is great for crumbling on salad or spreading on bread.
The milk share is not usually mentioned here since each member orders the type of milk wanted.


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
PILATES 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!
 
Last week I received the link to a recently produced video by the Central Appalachian Network. It features Green Edge Gardens in the 1st episode. So here is the link, if you are interested in seeing and hearing a little more about us: http://www.vimeo.com/25415343



RECIPES:

Cilantro Pesto Recipe
2 cups, packed, of ci lantro, large stems removed ½ cup blanched al monds ¼ cup chopped red onion ½ teaspoon chopped and seeded serrano chile ½ teaspoon Kosher salt ¼ cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.


Citrus-Basil Vinaigrette
• 1/4 cup olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 lemon, zested
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1/8 cup chopped fresh basil
• 1 teaspoon white wine vinegar
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.


Shiitake Mushrooms
An easy way to enjoy shiitakes mushrooms is to simply sauté them in butter and olive oil. Start by removing the stems by pulling them off, or simply use a knife. Slice the caps into pieces about 3/8” thick. Peel 1-3 cloves of garlic (to your taste), smash, chop and stir into the frying/sauté pan with the melted butter/oil. Stir and simmer for several minutes. Add the mushrooms and cover with a tight fitting lid. Season the mushrooms with tamari, dry red wine, or any other flavor that you enjoy. Sauté until tender, about 15-25 minutes until desired texture is reached. Serve warm over cooked pasta, rice, or as a side dish.


Basil Vinaigrette Dressing
• 1 cup olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 3 tablespoons chopped fresh basil
• 2 cloves garlic, minced
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

June 24, 2011

Week #2 Veggie List:

-Salad Mix
-Sunflower Microgreens
-Shitake Mushrooms
-Basil
-Cilantro OR Dill
-Zucchini OR Cucumber

Enjoy!

June 22, 2011

Week 1 Newsletter

June 22, 2011

Greetings! How wonderful to be back with the goodness of the harvest! The spring you will recall was unusually cold and rainy. This caused hardship and delay throughout the Midwest’s farming communities. And indeed this same weather pattern caused us to delay the start of this Summer 2011 CSA season by a week. Far- thinking and foresight on Dan’s part saw us give up several rows in the green-houses destined for heirloom tomatoes to cucumber, squash, and pepper plants. This is the only reason that you have any of those this week. So good work Dan! But that’s history and water under the bridge – and we are anticipating much bounty now that summer days and heat have arrived. You will have by now noticed that Rob is no longer the coordinator of the CSA. In his place we welcome Marie. Rob has been working with her for the past several weeks to provide a seamless transition. If you haven’t noticed, it just means that his training was as exceptional as all of the work he does. He is still with us in his capacity as mushroom grower until the fall when he begins his graduate school studies full-time. Maria, one of last year’s awesome interns stayed with us through the winter and is with us still. Cale has left to work on his own farm. In his place, we welcome Kurt whose long-time involvement with farming includes internships on many varied types of operations. Instead of Kurt going to Columbus with Kip every week like Cale, we have hired Laurel who joins Kip on the truck in Columbus for the CSA and restaurant deliveries, and who will also work at the Upper Arlington Farmers Market when we finally have enough product to sell after the CSA commitments. John will be with us full-time through the summer. Then, this fall he starts teaching art part-time in at a local elementary school and work-ing part-time with us. One more change of note: The Open Farm Day which was scheduled for July 17th has been postponed a week to July 24th. We will continue to remind you of this. The format of the event will change also. These changes are discussed in the sidebar.
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Marie, Penny, Guinevere, Diedra, Bethany, and Janell


THIS WEEK’S VEGGIES
Salad Mix – Salad Mix this week contains 7 varieties of lettuce. To maintain its freshness, keep it re-frigerated and in an air-tight container. (The bag it comes in works great.)

Mushrooms - The mushrooms this week are shiitake. Their flavor and texture are distinctive. Use the caps in soups, stir-frys, grilling shish-kabobs, and much more. Get even more value by simmering the stems in salted water for about 1 ½ hours, straining the broth for later use by freezing, and then chopping the stems to add to a savory dish.

Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.

Cilantro - Like arugula, this is a ‘love it or hate it” flavor. It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad.

Basil – We know it’s summer when we have basil! From herb dressings to pesto, fish to tofu, basil makes it better. Remember to store basil in a glass of water on the counter. DO NOT REFRIGERATE BASIL! Black spots on basil are usually from too much cold.

Zucchini/Cucumber – This week our selection is small, so you have received either zucchini or cucumber.


The Combo Corner
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is the French Galette, a roundish, crusty loaf.
This week’s Cheese Share from Integration Acres is Fresh Goat Feta in brine.
The milk share is not usually mentioned here since each member orders the type of milk wanted.


Open Farm Day
July 24, 2011 1-4 pm
Join us at the farm for tours, hayrides, and more!  meet your farmers and get to knwo your vegetables at a personal levell.  Light refreshments, beverages provided.
 
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 Noon-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 2-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 1-6pm
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!


Just today, I received the link to a recently produced video by the Central Appalachian Network.  It features Green Edge Gardens in the 1st episode.  So here is the link, if you are interested in seeing and hearing a little more about us: http://www.vimeo.com/25415343  It’s so new that even the farm crew hasn’t seen it yet….                 

RECIPES


TZATZIKI
Greek Yogurt Dressing for Gyros
1 (8 ounce) container plain yogurt 1 cu-cumbers - peeled, seeded and diced 1 tablespoons olive oil ¼ lemon, juiced salt and pepper to taste ½ tablespoon chopped fresh dill 1-2 cloves garlic, peeled.
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor. 
RAITA
Indian Yogurt for Falafel
1 hot house cucumber - peeled, seeded and thinly sliced 1 cups Greek yogurt 1 ½ tablespoons lemon juice 1 tablespoons chopped fresh mint ¼ teaspoon white sugar 1/8 teaspoon kosher salt
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.


Basil Pesto
In a food processor bowl combine:
1-2 cloves garlic (to taste) ¼ C. raw sunflower seeds ¼ C. olive oil Process until smooth. Add 1/3 of the basil leaves and process until smooth. Add either ¼ C. parmesan or (for non-dairy) ¼ C. nutritional yeast and another 1/3 of the basil leaves and process. Add the rest of the basil leaves and process. You can also add more oil if necessary, to make the pesto more liquid or smooth.
You can use walnuts, cashews, or the more tradi-tional pine nuts instead of the sunflower seeds also.


CILANTRO POTATOES
• 1 bunch fresh cilantro, chopped
• 1 garlic clove, minced
• 1/4 cup olive oil
• 3 pounds potatoes, peeled and cubed
• 1/2 teaspoon salt
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt.


Amy’s Creamy Cilantro Sauce
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 1 (7 ounce) can tomatillo salsa
• 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 bunch fresh cilantro, chopped
• 1 tablespoon fresh lime juice
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.


Cilantro Pesto Recipe
2 cups, packed, of cilantro, large stems removed ½ cup blanched almonds ¼ cup chopped red onion ½ teaspoon chopped and seeded serrano chile ½ teaspoon Kosher salt ¼ cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.       


June 17, 2011

Week 1 Veggie List

The Athens Hills CSA is about to begin and we are looking forward to a great season!
Below is the veggie list for your first pick up.

-Salad Mix
-Sunflower Microgreens
-Shitake Mushrooms
-Basil
-Cilantro
-Zucchini OR Cucumber

Enjoy!

June 1, 2011

The Planting

It took four days of hot, dry weather and many passes of the tractor and disk through the fields, but we were able to break ground and till on Tuesday.  Today we had many frenzied fingers planting.  For this we are truly grateful!  The irrigation lines are in place and the shade cloth is on to protect the new transplants.  This evening Kip is tilling the potato and winter squash fields.  They will be planted tomorrow.  At least that's the plan today.