*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)
THIS WEEK’S VEGGIES
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
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.
• 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.
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.