Veggie List for Week 7:
Salad Mix
Sunflower Microgreens
Shitake Mushrooms
Slicer Tomatoes
Summer Squash
Green Beans
Beets
Basil
Swiss Chard
Enjoy!
July 29, 2011
July 27, 2011
Week 6 Newsletter
Athens Hills CSA
The bounty continues in the garden. Who could have guessed that a season that started so wet and cold would have produced the plenty that abounds in every garden and field? We are so thrilled to have the first harvest of beets this week. And we are more thrilled to have the beginning of the tomato season finally! Speaking of bounty, there are boxes of extra squash at all of the pickup sites. Let us know if there’s not enough. We can send more, but don’t want it to be a burden on the hosts (i.e. – not all of it is taken…) We are still not completely caught up and have resigned ourselves to some tasks simply not getting done this year. Mowing continues to be at least three weeks behind and we are grateful that we don’t have to cut hay! As we drive by our neighbor’s hayfields, the ‘1st cutting’ bales still wait to be lined up. But with the pop-up storms happening two or three times a week, it is easy to understand why the 2nd cutting is still not done. We continue to plow and disk new areas to be planted soon for fall crops. One new project that Kip will be working on soon is re-lining the watering troughs in the microgreen house. Over the years, the lining has developed holes and is leaking. With the tomato harvesting now a part of the routine adding to the already hectic harvesting schedule for squashes and cucum-bers, we are glad that he doesn’t currently have more things to occupy his time. In the fall, this will all change and the numbers of projects are plentiful! We are upgrading the electric fence charger. With the new run of fence that was recently installed, the old charger is no longer powerful enough to send a ‘meaningful’ charge through the wires. It’s not designed to kill anything, but is strong enough to act as a deterrent so the animals won’t challenge it again. There is too much time used every week in search of the one or two spots that have become entangled. Two wires touching each other or weeds high enough to touch the wires will ‘ground’ the fence making it ineffective.
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 – 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 - This week you receive either oyster or shiitake.
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Beets - The 1st beets of the season and these are tender and marvelous. The greens can be cooked like chard. Unlike chard, beet greens have a distinct fla-vor that some folks crave!
Heirloom Tomatoes - Heir-loom tomatoes differ from hybr-ids. Their amazing flavor is the trade-off for their delicate na-ture. Easily bruised and thin-skinned, they are difficult to transport.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot – try them sliced thinly into a salad. Yummy!
Sweet Basil -Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Summer Squash – There is about 3 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
Cucumber - Week #1 newsletter had several uses for cucumbers, but none of them mentioned slic-ing and marinating in a mild vinai-grette.
The Combo Corner
The fruit selections from Cherry Orchard this week is a bag of sweet and juicy peaches.
This week’s bread from The Village Bakery and Café is Batard. This is similar to the Galette with a different shape. This is a classic French bread meaning no oil or sugar added, but also different from classic French with whole grains like kamut added. It is wonderful for sandwiches.
This week’s Cheese Share from Integration Acres a young raw milk Gouda that is aged over 90 days. It is still creamy but has some sharp-ness developing.
PICKUP CONTACT NUMBERS and 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!
Please let us know if you are interested in any of the following items:
CANNING TOMATOES
SUMMER SQUASH FOR FREEZING
CUCUMBERS FOR PROCESSING
BASIL FOR PROCESSING
We have plenty of each of these!!!
The Controversy of Basil Storage
There are 2 ways most commonly practiced. 1) at room temperature in a glass of water, and 2) stems wrapped in a damp paper towel in a re-sealable plastic bag in the warmest part of the frig - in the veg crisper where the humidity is highest, no colder that 50o, or the door if your frig doesn’t have a ‘crisper’ drawer. For the counter method, re-cut the stems before you put them in the glass of water (just like flowers). This is the method I use, but I tend to use the basil quickly. I do wonder though if an air-conditioned home vs. non-air-conned is the real difference. (One market customer put a plastic bag over the leaves, used it for 2 weeks when roots ap-peared. Then she planted it! Rob says he’s been using this method sice the first weeks, but he changes the water daily. It ’s been growing and he’s been harvesting!)
Recipes:
Tomato, Basil & Cucumber Salad
Try making a yummy summer salad with your heirloom tomatoes, cucumbers and basil. Cut the veggies to desired size, mince the basil, add minced garlic, balsamic vinegar, olive oil, salt and pepper to taste. Enjoy!
You can add just about anything to bulk up this salad: add your csa onions or microgreens! Add nuts or seeds. If you get the cheese share, try adding a bit of Raw Gouda. You could add pasta to make it into a pasta salad, adjust your vinegar, oil and spices accordingly.
Roasted Baby Beets with Braised Beet Greens
~ from About.com
Ingredients: 1 bunch of beets with greens attached 2 tablespoons olive oil, divided 1 teaspoon balsamic vinegar Salt and pepper to taste
Preparation: You will be using all parts of the beets, both the greens and the roots, and a different preparation method for each: Roasting the beetroots (which will take 30 to 60 minutes) and then braising the beet greens (which will take only seconds). Chop the beet green tops off of the beets and save both the beetroots and the greens.
Roasting the Baby Beets - Wash the baby beet roots. You don't have to remove any long stringy roots as these will come off with the skin after roasting. Make a pocket of aluminum foil by tearing off about a 12-inch piece of foil, placing the beets in the foil with a tablespoon of olive oil, then folding up each point of the square and crumpling them together at the peak to close the pocket. Make sure the beets are coated with the oil. You may wish to add a couple sprigs of rosemary.
Roast in the oven or on a grill until the beets are tender. Tiny beet roots cook in about 30 minutes at 400 F. Larger roots would take longer. If you are baking other items, simply place the beets in the oven alongside the other dishes and test the beets after 30 minutes. You can test the beets with a fork. When they have softened enough to be pricked with the fork, they are done. Once done, remove from heat and allow to cool a bit. Once cool enough to handle, you can rub off the outer skin with a paper towel. The beets are now ready to arrange for serving.
Braised Beet Greens - Save this step until right before you are about to serve the meal, as it will go very quickly. Wash the beet greens. Heat a tablespoon of olive oil in a small frying pan. Rip the greens into sections, discarding any large central stem or vein. Toss them in the pan with the hot oil just until they are wilted, about 30 to 60 seconds. Add a teaspoon of balsamic vinegar and toss with the greens in the pan briefly. The greens are now ready to serve.
Serving: You can arrange the greens on the plate with the roasted beets on top for an elegant presentation. You can salt and pepper to taste, but I found them not to need any additional seasoning.
10 Tips for Roasting Vegetables
1. Preheat the oven. A cool oven will not brown the veggies. An oven at least at 375o-400o F.
2. Cut the Veggies into Even Pieces. Pieces that are the same size will be done in the same amount of time.
3. Toss Veggies in Oil. This coats them and helps them brown. Add other seasonings now if wanted.
4. Don’t crowd the Veggies. Plenty of hot air around them causes the browning.
5. Sprinkle Veggies with Salt. Sprinkle before and add just a little when they’re done too.
6. Roast Veggies at the Top 3rd of the Oven.
7. Shake or Turn as Veggies. As browning starts, shake them or use a spatula to move them so they brown evenly.
8. Roast Veggies Thoroughly. Browned and tender are the goals for roasted veggies. If they brown too quickly, cover with foil until tender, and then uncover for the last minutes. If they aren’t browning, raise the heat in the oven.
9. “Finish the Veggies.” A final drizzle of olive oil and a sprinkle of salt is a good start. Other flavors can include fresh ground black pepper, fresh lemon juice, minced herbs, or balsamic vinegar.
10. Serve Veggies Warm or Let Them Cool. They are great while still warm, but can be served at room temperature; just be sure to let them cool in a single layer (covered or not) so that the steam will not keep cooking them and cause them to be soggy.
~from LocalFoods.About.Com
The bounty continues in the garden. Who could have guessed that a season that started so wet and cold would have produced the plenty that abounds in every garden and field? We are so thrilled to have the first harvest of beets this week. And we are more thrilled to have the beginning of the tomato season finally! Speaking of bounty, there are boxes of extra squash at all of the pickup sites. Let us know if there’s not enough. We can send more, but don’t want it to be a burden on the hosts (i.e. – not all of it is taken…) We are still not completely caught up and have resigned ourselves to some tasks simply not getting done this year. Mowing continues to be at least three weeks behind and we are grateful that we don’t have to cut hay! As we drive by our neighbor’s hayfields, the ‘1st cutting’ bales still wait to be lined up. But with the pop-up storms happening two or three times a week, it is easy to understand why the 2nd cutting is still not done. We continue to plow and disk new areas to be planted soon for fall crops. One new project that Kip will be working on soon is re-lining the watering troughs in the microgreen house. Over the years, the lining has developed holes and is leaking. With the tomato harvesting now a part of the routine adding to the already hectic harvesting schedule for squashes and cucum-bers, we are glad that he doesn’t currently have more things to occupy his time. In the fall, this will all change and the numbers of projects are plentiful! We are upgrading the electric fence charger. With the new run of fence that was recently installed, the old charger is no longer powerful enough to send a ‘meaningful’ charge through the wires. It’s not designed to kill anything, but is strong enough to act as a deterrent so the animals won’t challenge it again. There is too much time used every week in search of the one or two spots that have become entangled. Two wires touching each other or weeds high enough to touch the wires will ‘ground’ the fence making it ineffective.
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 – 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 - This week you receive either oyster or shiitake.
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Beets - The 1st beets of the season and these are tender and marvelous. The greens can be cooked like chard. Unlike chard, beet greens have a distinct fla-vor that some folks crave!
Heirloom Tomatoes - Heir-loom tomatoes differ from hybr-ids. Their amazing flavor is the trade-off for their delicate na-ture. Easily bruised and thin-skinned, they are difficult to transport.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot – try them sliced thinly into a salad. Yummy!
Sweet Basil -Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Summer Squash – There is about 3 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
Cucumber - Week #1 newsletter had several uses for cucumbers, but none of them mentioned slic-ing and marinating in a mild vinai-grette.
The Combo Corner
The fruit selections from Cherry Orchard this week is a bag of sweet and juicy peaches.
This week’s bread from The Village Bakery and Café is Batard. This is similar to the Galette with a different shape. This is a classic French bread meaning no oil or sugar added, but also different from classic French with whole grains like kamut added. It is wonderful for sandwiches.
This week’s Cheese Share from Integration Acres a young raw milk Gouda that is aged over 90 days. It is still creamy but has some sharp-ness developing.
PICKUP CONTACT NUMBERS and 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!
Please let us know if you are interested in any of the following items:
CANNING TOMATOES
SUMMER SQUASH FOR FREEZING
CUCUMBERS FOR PROCESSING
BASIL FOR PROCESSING
We have plenty of each of these!!!
The Controversy of Basil Storage
There are 2 ways most commonly practiced. 1) at room temperature in a glass of water, and 2) stems wrapped in a damp paper towel in a re-sealable plastic bag in the warmest part of the frig - in the veg crisper where the humidity is highest, no colder that 50o, or the door if your frig doesn’t have a ‘crisper’ drawer. For the counter method, re-cut the stems before you put them in the glass of water (just like flowers). This is the method I use, but I tend to use the basil quickly. I do wonder though if an air-conditioned home vs. non-air-conned is the real difference. (One market customer put a plastic bag over the leaves, used it for 2 weeks when roots ap-peared. Then she planted it! Rob says he’s been using this method sice the first weeks, but he changes the water daily. It ’s been growing and he’s been harvesting!)
Recipes:
Tomato, Basil & Cucumber Salad
Try making a yummy summer salad with your heirloom tomatoes, cucumbers and basil. Cut the veggies to desired size, mince the basil, add minced garlic, balsamic vinegar, olive oil, salt and pepper to taste. Enjoy!
You can add just about anything to bulk up this salad: add your csa onions or microgreens! Add nuts or seeds. If you get the cheese share, try adding a bit of Raw Gouda. You could add pasta to make it into a pasta salad, adjust your vinegar, oil and spices accordingly.
Roasted Baby Beets with Braised Beet Greens
~ from About.com
Ingredients: 1 bunch of beets with greens attached 2 tablespoons olive oil, divided 1 teaspoon balsamic vinegar Salt and pepper to taste
Preparation: You will be using all parts of the beets, both the greens and the roots, and a different preparation method for each: Roasting the beetroots (which will take 30 to 60 minutes) and then braising the beet greens (which will take only seconds). Chop the beet green tops off of the beets and save both the beetroots and the greens.
Roasting the Baby Beets - Wash the baby beet roots. You don't have to remove any long stringy roots as these will come off with the skin after roasting. Make a pocket of aluminum foil by tearing off about a 12-inch piece of foil, placing the beets in the foil with a tablespoon of olive oil, then folding up each point of the square and crumpling them together at the peak to close the pocket. Make sure the beets are coated with the oil. You may wish to add a couple sprigs of rosemary.
Roast in the oven or on a grill until the beets are tender. Tiny beet roots cook in about 30 minutes at 400 F. Larger roots would take longer. If you are baking other items, simply place the beets in the oven alongside the other dishes and test the beets after 30 minutes. You can test the beets with a fork. When they have softened enough to be pricked with the fork, they are done. Once done, remove from heat and allow to cool a bit. Once cool enough to handle, you can rub off the outer skin with a paper towel. The beets are now ready to arrange for serving.
Braised Beet Greens - Save this step until right before you are about to serve the meal, as it will go very quickly. Wash the beet greens. Heat a tablespoon of olive oil in a small frying pan. Rip the greens into sections, discarding any large central stem or vein. Toss them in the pan with the hot oil just until they are wilted, about 30 to 60 seconds. Add a teaspoon of balsamic vinegar and toss with the greens in the pan briefly. The greens are now ready to serve.
Serving: You can arrange the greens on the plate with the roasted beets on top for an elegant presentation. You can salt and pepper to taste, but I found them not to need any additional seasoning.
10 Tips for Roasting Vegetables
1. Preheat the oven. A cool oven will not brown the veggies. An oven at least at 375o-400o F.
2. Cut the Veggies into Even Pieces. Pieces that are the same size will be done in the same amount of time.
3. Toss Veggies in Oil. This coats them and helps them brown. Add other seasonings now if wanted.
4. Don’t crowd the Veggies. Plenty of hot air around them causes the browning.
5. Sprinkle Veggies with Salt. Sprinkle before and add just a little when they’re done too.
6. Roast Veggies at the Top 3rd of the Oven.
7. Shake or Turn as Veggies. As browning starts, shake them or use a spatula to move them so they brown evenly.
8. Roast Veggies Thoroughly. Browned and tender are the goals for roasted veggies. If they brown too quickly, cover with foil until tender, and then uncover for the last minutes. If they aren’t browning, raise the heat in the oven.
9. “Finish the Veggies.” A final drizzle of olive oil and a sprinkle of salt is a good start. Other flavors can include fresh ground black pepper, fresh lemon juice, minced herbs, or balsamic vinegar.
10. Serve Veggies Warm or Let Them Cool. They are great while still warm, but can be served at room temperature; just be sure to let them cool in a single layer (covered or not) so that the steam will not keep cooking them and cause them to be soggy.
~from LocalFoods.About.Com
July 22, 2011
Week 6 Veggie List
The Veggie List for Week 6:
Salad Mix
Sunflower Microgreens
Mushrooms
Onions
Basil
Summer Squash
Beets
Heirloom Tomatoes
Enjoy!
Salad Mix
Sunflower Microgreens
Mushrooms
Onions
Basil
Summer Squash
Beets
Heirloom Tomatoes
Enjoy!
July 20, 2011
Week 5 Newsletter
Athens Hills CSA
Another whirlwind week is passing! Crops that were scarce just a week ago have exploded with bounty. Squashes especially are filling all of the little niches in the walk-in coolers. The salad mix has almost recovered from the heavy harvesting after the last monster storm. Many other crops are almost at the explosion level. And we can’t wait. After such a hard and slow spring, this is a welcome bounty. It also explains why the ‘extras’ boxes at each of the pickup sites have squash in them again. I’ll try to include some imaginative dishes that use them. Also this week, we have purchased onions from another local organic grower. Our soil makes growing these treasures practically impossible, but we include them so you can savor a really fresh onion. Finally, the task of weeding the sweet potatoes and winter squashes is complete. Before another crop of weeds comes on, the leaves of the veggies will cover the soil, which will help to prevent much of the germination of new weed seeds. This task took many man hours, but the difference it makes in the yield of the plants more than pays for itself. This summer we have proof positive of the effectiveness of using ‘trap’ plants. The cucumber beetles are virtually ignoring the other cucurbits like summer squashes. (The cucumbers aren’t too happy though.) Several folks have asked us about canning tomatoes. We think that we will have those available starting around the middle of August. If you are interested in large quantities of basil for making a winter supply of pesto, let us know because we certainly have that available too. Just let us know the quantity you need and we can tell you when they (basil and/or tomatoes) will be ready for delivery. Our days recently have been starting very early so that the crew can avoid the brutality of the hot afternoon sun. Some days are more successful than others, and the pop-up showers can be instantly cooling, yet eventually stifling due to the increased humidity. If you are in our area and want to visit (especially since the postponement of the Open Farm Day) just give a call to make sure someone to guide you will be available. Come on down! 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 – 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 - 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..
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious with a low glycemic load although a little high in sodium. Stir-fry or sauté are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot - try them sliced thinly into a salad. Yummy!
Sweet Basil -Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Parsley – Parsley is one of our most popular herbs. Use it in sal-ads, soups, sautéed veggies. The list of uses is almost endless….
Summer Squash – There is about 3 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
The Combo Corner
A note from the orchard: Dear CSA Members, We are looking forward to serving you again this year with a share of fresh fruit. Our fruit crop looks good this year. We are beginning the season with early tree ripened Red Haven Peaches. A few tart early apples named Lodi have been placed in your share. There is also a small amount of Shiro Plums. Hope you enjoy this week’s bag of fruit. Cherry’s Orchard
This week’s bread from The Village Bakery and Café is called Local Harvest. Made with locally grown heritage corn that is locally ground by Shagbark Mill, this cornmeal is combined with whole and white wheat.
This week’s Cheese Share from Integration Acres is Gouda. This week’s gouda is on the young side meaning it is creamier and milder than an aged one which would be drier and sharper.
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
PLATES 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!
Recipes
Summer Squash Salad Recipe
Ingredients
• 4 small zucchini or mixed yellow and green summer squash (1 lb total)
• 1/3 cup loosely packed mint leaves
• 3 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1/4 teaspoon fine sea salt
• Pepper to taste
• 1/4 cup toasted pine nuts (1 oz.)
• Grana Padano, Parmesan or Asagio cheese for shavings
• Fresh mint sprigs for garnish
Method
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
2 Slice the squash into paper-thin slices using a mandolin or other slicer. Set aside in a bowl.
3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
Yield: Serves 4.
Some friends came over for dinner on Sunday night and brought the following dish. I don’t know the name for certain, but I will call it:
Spelt Berry, Squash Salad
Cut squashes and remove the seeds. Cut them into ½“ pieces. The more different the kinds of summer squash used, the more colorful the salad. Cook whole spelt berries, as you would rice. Use about 1 cup of dry berries to about 2-3 squashes. Grate 1-2 carrots. Toss this together with some olive oil, lemon juice, salt, and pepper and let the flavors merge awhile before serving. It was a wonderful addition to the tossed salad and mari-nated grilled venison round steaks. The whole grain and meat also made a ‘complete protein.’
Garlic Roasted Summer Squash
Ingredients: 2 summer squash ¼ cup olive oil 3 cloves garlic, minced, or more to taste 1 tsp. herbes de Provence salt to taste ground black pepper to taste
Directions: Preheat oven to 450 degrees F (230 degrees C). Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Mom's Summer Squash Recipe
Prep time: 5 minutes Cook time: 10 minutes
Ingredients
2 lbs squash and/or zucchini, sliced 1 green bell pepper,seeds removed,sliced 2 smallish tomatoes or one large tomato, peeled and cut into wedges ½ yellow onion, peeled and sliced 1 clove of garlic, chopped Olive oil 5 or 6 slices of cheese - jack or cheddar Basil, either dry or chopped fresh Salt and pepper
Method
1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
2 In a separate stick-free fry pan, put the tomatoes and cook at medium high heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste. Yield: Serves 4
The Controversy of Basil Storage
There are 2 ways most commonly practiced. 1) at room temperature in a glass of water, and 2) stems wrapped in a damp paper towel in a re-sealable plastic bag in the warmest part of the frig - in the veg crisper where the humidity is highest, no colder that 50o, or the door if your frig doesn’t have a ‘crisper’ drawer. For the counter method, re-cut the stems before you put them in the glass of water (just like flowers). (One market customer put a plastic bag over the leaves, used is for 2 weeks when roots appeared. Then she planted it.) This is the method I use, but I tend to use the basil pretty quickly.
Another whirlwind week is passing! Crops that were scarce just a week ago have exploded with bounty. Squashes especially are filling all of the little niches in the walk-in coolers. The salad mix has almost recovered from the heavy harvesting after the last monster storm. Many other crops are almost at the explosion level. And we can’t wait. After such a hard and slow spring, this is a welcome bounty. It also explains why the ‘extras’ boxes at each of the pickup sites have squash in them again. I’ll try to include some imaginative dishes that use them. Also this week, we have purchased onions from another local organic grower. Our soil makes growing these treasures practically impossible, but we include them so you can savor a really fresh onion. Finally, the task of weeding the sweet potatoes and winter squashes is complete. Before another crop of weeds comes on, the leaves of the veggies will cover the soil, which will help to prevent much of the germination of new weed seeds. This task took many man hours, but the difference it makes in the yield of the plants more than pays for itself. This summer we have proof positive of the effectiveness of using ‘trap’ plants. The cucumber beetles are virtually ignoring the other cucurbits like summer squashes. (The cucumbers aren’t too happy though.) Several folks have asked us about canning tomatoes. We think that we will have those available starting around the middle of August. If you are interested in large quantities of basil for making a winter supply of pesto, let us know because we certainly have that available too. Just let us know the quantity you need and we can tell you when they (basil and/or tomatoes) will be ready for delivery. Our days recently have been starting very early so that the crew can avoid the brutality of the hot afternoon sun. Some days are more successful than others, and the pop-up showers can be instantly cooling, yet eventually stifling due to the increased humidity. If you are in our area and want to visit (especially since the postponement of the Open Farm Day) just give a call to make sure someone to guide you will be available. Come on down! 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 – 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 - 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..
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious with a low glycemic load although a little high in sodium. Stir-fry or sauté are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot - try them sliced thinly into a salad. Yummy!
Sweet Basil -Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Parsley – Parsley is one of our most popular herbs. Use it in sal-ads, soups, sautéed veggies. The list of uses is almost endless….
Summer Squash – There is about 3 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
The Combo Corner
A note from the orchard: Dear CSA Members, We are looking forward to serving you again this year with a share of fresh fruit. Our fruit crop looks good this year. We are beginning the season with early tree ripened Red Haven Peaches. A few tart early apples named Lodi have been placed in your share. There is also a small amount of Shiro Plums. Hope you enjoy this week’s bag of fruit. Cherry’s Orchard
This week’s bread from The Village Bakery and Café is called Local Harvest. Made with locally grown heritage corn that is locally ground by Shagbark Mill, this cornmeal is combined with whole and white wheat.
This week’s Cheese Share from Integration Acres is Gouda. This week’s gouda is on the young side meaning it is creamier and milder than an aged one which would be drier and sharper.
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
PLATES 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!
Recipes
Summer Squash Salad Recipe
Ingredients
• 4 small zucchini or mixed yellow and green summer squash (1 lb total)
• 1/3 cup loosely packed mint leaves
• 3 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1/4 teaspoon fine sea salt
• Pepper to taste
• 1/4 cup toasted pine nuts (1 oz.)
• Grana Padano, Parmesan or Asagio cheese for shavings
• Fresh mint sprigs for garnish
Method
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
2 Slice the squash into paper-thin slices using a mandolin or other slicer. Set aside in a bowl.
3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
Yield: Serves 4.
Some friends came over for dinner on Sunday night and brought the following dish. I don’t know the name for certain, but I will call it:
Spelt Berry, Squash Salad
Cut squashes and remove the seeds. Cut them into ½“ pieces. The more different the kinds of summer squash used, the more colorful the salad. Cook whole spelt berries, as you would rice. Use about 1 cup of dry berries to about 2-3 squashes. Grate 1-2 carrots. Toss this together with some olive oil, lemon juice, salt, and pepper and let the flavors merge awhile before serving. It was a wonderful addition to the tossed salad and mari-nated grilled venison round steaks. The whole grain and meat also made a ‘complete protein.’
Garlic Roasted Summer Squash
Ingredients: 2 summer squash ¼ cup olive oil 3 cloves garlic, minced, or more to taste 1 tsp. herbes de Provence salt to taste ground black pepper to taste
Directions: Preheat oven to 450 degrees F (230 degrees C). Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Mom's Summer Squash Recipe
Prep time: 5 minutes Cook time: 10 minutes
Ingredients
2 lbs squash and/or zucchini, sliced 1 green bell pepper,seeds removed,sliced 2 smallish tomatoes or one large tomato, peeled and cut into wedges ½ yellow onion, peeled and sliced 1 clove of garlic, chopped Olive oil 5 or 6 slices of cheese - jack or cheddar Basil, either dry or chopped fresh Salt and pepper
Method
1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
2 In a separate stick-free fry pan, put the tomatoes and cook at medium high heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste. Yield: Serves 4
The Controversy of Basil Storage
There are 2 ways most commonly practiced. 1) at room temperature in a glass of water, and 2) stems wrapped in a damp paper towel in a re-sealable plastic bag in the warmest part of the frig - in the veg crisper where the humidity is highest, no colder that 50o, or the door if your frig doesn’t have a ‘crisper’ drawer. For the counter method, re-cut the stems before you put them in the glass of water (just like flowers). (One market customer put a plastic bag over the leaves, used is for 2 weeks when roots appeared. Then she planted it.) This is the method I use, but I tend to use the basil pretty quickly.
July 15, 2011
Veggie List
Week 5 Veggie List:
Salad Mix
Sunflower Micro
Shitake Mushrooms
Onions
Basil
Parsley
Swiss Chard
Summer Squash
There will be a box of surplus cucumbers and Summer Squash at each site.
Salad Mix
Sunflower Micro
Shitake Mushrooms
Onions
Basil
Parsley
Swiss Chard
Summer Squash
There will be a box of surplus cucumbers and Summer Squash at each site.
July 13, 2011
Week 4 Newsletter
Athens Hills CSA
This week started in a beautiful way, but around noon the weather alarms began to sound, alerting us to bad weather for our neighbors. And then, our skies clouded too, as a furious storm overtook again. Monday night we all saw some of the most intense lightning ever in our lives. This time it resulted in the power being off from Monday at 3 pm until about 8 pm on Tuesday night. Fortunately, it wasn’t Wednesday, so Kip was here to save us by hooking up the generator to the packing room so we could fill your shares. From the packing room the shares went directly to the back of the refrigerated truck. We’ve all had enough excitement for one week, and that’s for sure. We are finally closing in on the last of the weeding for the winter squashes, but still have the sweet potatoes to go. It seems like this year the weeds are growing faster than the plants! We have started to harvest the tomatoes, but it’s still very sporadic, and we need to have enough for all of the shares before we can put them in any of them. We continue to replant salad mix, beans, beets, and herbs. These are all prone to ‘bolting’ in the summer heat, so to keep a steady supply, we replant throughout the season. Some years we are fortunate to have surpluses, and this year, surprisingly, is one of them. At each of the pickup sites, there is a box of ‘extra’ summer squash for you to take if you would like. (And you can also leave your squashes if you don’t want them.) Take what you can use, but please remember those who have not yet picked up as you are choosing. Thanks. On Friday of last week, I was honored to be a part of a roundtable discussion with Senator Sherrod Brown and 20 other farmers from the southeastern part of the state to discuss the Farm Bill 2012. We were telling how the proposed cuts to the agricultural sector would affect us. We also shared how these programs had been of benefit to us in the past. Ohio is fortunate to have such a friend who serves on the Agricultural Committee of the Senate. Have a great week!
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 – In the mix t his week are 7 varieties of lettuce 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 - 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.
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious – low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - Lok for tips on storage late in this newsletter. We know it’s summer now. Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dip-ping, 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.
Cucumber - Week #1 newsletter had several uses for cuumbers, but none of them mentioned slicing and marinating in a mild vinaigrette.
Summer Squash – There is about 2 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
The Combo Corner
The 1st week of the fruit selections from Cherry Orchard include apricots, peaches, Lodi apples which are great for baking or cooking into sauce.
This week’s bread from The Village Bakery and Café is Italian Wheat--versatile and savory with just a touch of extra virgin olive oil, which makes a crisp edge when toasted or grilled for bruschetta!
This week’s Cheese Share from Integration Acres is Fresh Feta.
The Controversy of Basil Storage
There are 2 ways most commonly practiced. 1) at room temperature in a glass of water, and 2) stems wrapped in a damp paper towel in a re-sealable plastic bag in the warmest part of the frig - in the veg crisper where the humidity is highest, no colder that 50 degrees, or the door if your frig doesn’t have a ‘crisper’ drawer. For the counter method, re-cut the stems before you put them in the glass of water (just like flowers). This is the method I use, but I tend to use the basil pretty quickly.
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!
Recipes:
Summer Squash Hummus
Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed 1 cup coarsely chopped zucchini, or other summer squash 1 garlic clove, chopped ¼ cup chopped fresh parsley ¼ cup chopped fresh basil ½ teaspoon salt ¼ teaspoon fresh ground black pepper ¼ C. extra-virgin olive oil 1 teaspoon fresh lemon juice
Prep Time - 5 minutes-Cook Time - 0 minutes
Instructions: Combine all the ingre-dients in a food processor and pulse until desired consistency is reached. Serve with pita bread, grilled tortillas or vegetable sticks for dipping.
~from www.relish.com
Zucchini Salad
1 med. zucchini, trimmed and cut in to ½” cubes ¼ cup crumbled feta cheese (3 ounces) 3 tbs extra-virgin olive oil 2 tbs small dill sprigs Thin strips lemon zest, + 1 tbs + 1 tsp lemon juice Coarse salt and freshly ground pepper
Toss together zucchini, cheese, dill, oil and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
Zucchini Fritters
2 medium zucchini ( 8 oz. each), trimmed 1 medium onion ½ C. grated Pecorino Romano cheese (1oz.) 1/3 C. all-purpose flour ½ C. finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh oregano Coarse salt and freshly ground pepper 2 large eggs, lightly beaten Extra-virgin olive oil. for frying Plain yogurt and apricot jam, for serving.
1. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel, or press in a ricer. Repeat with onion.
2. Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and ¼ teaspoon pepper. Stir in eggs just before frying.
3. Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 ta-blespoons each) of the zucchini mixture into skillet: flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
4. Transfer fritters to paper-towel-lined plates to drain. Serve with dollops on plain yogurt and apricot jam.
Both of the last recipes came from the August 2011 issue of Living magazine.
Kid’s Summer Squash Pancakes
4 cups grated squash 1 tsp salt 1 Tbl butter ½ cup diced leeks 4 eggs, separated 1 cup ricotta cheese 2/3 cup all-purpose flour ½ tsp grated lemon rind 3 Tbl grated Parmesan cheese 2 Tbl minced fresh parsely salt and pepper oil for frying
Place the zucchini is a colander and sprinkle with the salt. Toss to coat. Weight the squash wit a heavy plate and drain for 30 minutes. When the squash has drained, rinse with water. Drain and squeeze out any excess water. In a sauté pan, melt the butter and sauté the leeks until limp, 3-5 minutes. In a large bowl, combine the zucchini, leeks, egg yolks, ricotta, flour, lemon rind, parmesan, and parsley Season to taste with salt and pepper. Beat the egg whites until stiff. Fold them into the zucchini mixture. Pour enough oil into a large frying pan to cover the bottom of the pan. Heat the oil. Spoon about 1/4 cup batter into the pan for each pancake and brown on both sides. Serve hot.
~from The Joy of Gardening Cookbook, Ballentyne, 1984
While attending a recent Food Safety seminar, I was reminded of the delicacy of lettuces. When picking and washing lettuces, be aware of the temperature of the lettuce and the temperature of the wash water. A difference of 10 degrees from wash/rinse water to the temperature of the lettuce can cause browning on edges and other cosmetic flaws. This is just one reason why it’s better to pick lettuce in the mornings.
This week started in a beautiful way, but around noon the weather alarms began to sound, alerting us to bad weather for our neighbors. And then, our skies clouded too, as a furious storm overtook again. Monday night we all saw some of the most intense lightning ever in our lives. This time it resulted in the power being off from Monday at 3 pm until about 8 pm on Tuesday night. Fortunately, it wasn’t Wednesday, so Kip was here to save us by hooking up the generator to the packing room so we could fill your shares. From the packing room the shares went directly to the back of the refrigerated truck. We’ve all had enough excitement for one week, and that’s for sure. We are finally closing in on the last of the weeding for the winter squashes, but still have the sweet potatoes to go. It seems like this year the weeds are growing faster than the plants! We have started to harvest the tomatoes, but it’s still very sporadic, and we need to have enough for all of the shares before we can put them in any of them. We continue to replant salad mix, beans, beets, and herbs. These are all prone to ‘bolting’ in the summer heat, so to keep a steady supply, we replant throughout the season. Some years we are fortunate to have surpluses, and this year, surprisingly, is one of them. At each of the pickup sites, there is a box of ‘extra’ summer squash for you to take if you would like. (And you can also leave your squashes if you don’t want them.) Take what you can use, but please remember those who have not yet picked up as you are choosing. Thanks. On Friday of last week, I was honored to be a part of a roundtable discussion with Senator Sherrod Brown and 20 other farmers from the southeastern part of the state to discuss the Farm Bill 2012. We were telling how the proposed cuts to the agricultural sector would affect us. We also shared how these programs had been of benefit to us in the past. Ohio is fortunate to have such a friend who serves on the Agricultural Committee of the Senate. Have a great week!
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 – In the mix t his week are 7 varieties of lettuce 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 - 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.
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious – low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - Lok for tips on storage late in this newsletter. We know it’s summer now. Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dip-ping, 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.
Cucumber - Week #1 newsletter had several uses for cuumbers, but none of them mentioned slicing and marinating in a mild vinaigrette.
Summer Squash – There is about 2 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
The Combo Corner
The 1st week of the fruit selections from Cherry Orchard include apricots, peaches, Lodi apples which are great for baking or cooking into sauce.
This week’s bread from The Village Bakery and Café is Italian Wheat--versatile and savory with just a touch of extra virgin olive oil, which makes a crisp edge when toasted or grilled for bruschetta!
This week’s Cheese Share from Integration Acres is Fresh Feta.
The Controversy of Basil Storage
There are 2 ways most commonly practiced. 1) at room temperature in a glass of water, and 2) stems wrapped in a damp paper towel in a re-sealable plastic bag in the warmest part of the frig - in the veg crisper where the humidity is highest, no colder that 50 degrees, or the door if your frig doesn’t have a ‘crisper’ drawer. For the counter method, re-cut the stems before you put them in the glass of water (just like flowers). This is the method I use, but I tend to use the basil pretty quickly.
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!
Recipes:
Summer Squash Hummus
Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed 1 cup coarsely chopped zucchini, or other summer squash 1 garlic clove, chopped ¼ cup chopped fresh parsley ¼ cup chopped fresh basil ½ teaspoon salt ¼ teaspoon fresh ground black pepper ¼ C. extra-virgin olive oil 1 teaspoon fresh lemon juice
Prep Time - 5 minutes-Cook Time - 0 minutes
Instructions: Combine all the ingre-dients in a food processor and pulse until desired consistency is reached. Serve with pita bread, grilled tortillas or vegetable sticks for dipping.
~from www.relish.com
Zucchini Salad
1 med. zucchini, trimmed and cut in to ½” cubes ¼ cup crumbled feta cheese (3 ounces) 3 tbs extra-virgin olive oil 2 tbs small dill sprigs Thin strips lemon zest, + 1 tbs + 1 tsp lemon juice Coarse salt and freshly ground pepper
Toss together zucchini, cheese, dill, oil and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
Zucchini Fritters
2 medium zucchini ( 8 oz. each), trimmed 1 medium onion ½ C. grated Pecorino Romano cheese (1oz.) 1/3 C. all-purpose flour ½ C. finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh oregano Coarse salt and freshly ground pepper 2 large eggs, lightly beaten Extra-virgin olive oil. for frying Plain yogurt and apricot jam, for serving.
1. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel, or press in a ricer. Repeat with onion.
2. Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and ¼ teaspoon pepper. Stir in eggs just before frying.
3. Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 ta-blespoons each) of the zucchini mixture into skillet: flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
4. Transfer fritters to paper-towel-lined plates to drain. Serve with dollops on plain yogurt and apricot jam.
Both of the last recipes came from the August 2011 issue of Living magazine.
Kid’s Summer Squash Pancakes
4 cups grated squash 1 tsp salt 1 Tbl butter ½ cup diced leeks 4 eggs, separated 1 cup ricotta cheese 2/3 cup all-purpose flour ½ tsp grated lemon rind 3 Tbl grated Parmesan cheese 2 Tbl minced fresh parsely salt and pepper oil for frying
Place the zucchini is a colander and sprinkle with the salt. Toss to coat. Weight the squash wit a heavy plate and drain for 30 minutes. When the squash has drained, rinse with water. Drain and squeeze out any excess water. In a sauté pan, melt the butter and sauté the leeks until limp, 3-5 minutes. In a large bowl, combine the zucchini, leeks, egg yolks, ricotta, flour, lemon rind, parmesan, and parsley Season to taste with salt and pepper. Beat the egg whites until stiff. Fold them into the zucchini mixture. Pour enough oil into a large frying pan to cover the bottom of the pan. Heat the oil. Spoon about 1/4 cup batter into the pan for each pancake and brown on both sides. Serve hot.
~from The Joy of Gardening Cookbook, Ballentyne, 1984
While attending a recent Food Safety seminar, I was reminded of the delicacy of lettuces. When picking and washing lettuces, be aware of the temperature of the lettuce and the temperature of the wash water. A difference of 10 degrees from wash/rinse water to the temperature of the lettuce can cause browning on edges and other cosmetic flaws. This is just one reason why it’s better to pick lettuce in the mornings.
July 8, 2011
Week 4 Veggie List
Week 4 Veggie List:
Salad Mix
Sunflower Microgreens
Shitake Mushrooms
Basil
Cilantro
Summer Squash
Cucumber
Swiss Chard
Salad Mix
Sunflower Microgreens
Shitake Mushrooms
Basil
Cilantro
Summer Squash
Cucumber
Swiss Chard
July 6, 2011
Newsletter Week 3
ATHENS HILLS CSA
As the note stapled to the salad mix bag this week tells you, we had a tremendously violent storm from the north on Sunday evening. While our neighbors in Athens (10 miles from here) were enjoying the fireworks, we were being pelted with 4 inches of rain in 2 hours. Fortunately, once again, the diversion ditches that were installed last summer kept damage to a minimum in the potato and squash fields. The salad mix beds weren’t quite so lucky. The wind literally tore pieces of leaf from the plants, broke the center ribs on some, and twisted and bruised the leaves of others. Still these plants took it and by Monday evening had repaired the tears by sealing them as only plants can. Remarkable really! For you though, it means that we didn’t wash the mix as usual. We were concerned about the wear of the spinner on already fragile pieces of greens. If you don’t have a salad spinner, you can use a clean pillowcase, or a dish towel to spin it around after washing. (Stepping outside, of course) Other tasks that were accomplished last week include the planting of the cover crop (some of which washed away); mulching the summer squashes to keep them off the dirt; and a great beginning on the weeding of the winter squash patch which is immediately followed with mulching so as to end the need for the weeding. This year we finally harvested a decent amount of garlic for what was planted. This is a direct result of the diversion ditch providing better drainage for the fields. We hope to have some for you soon. We continue to work on laying the drip irrigation lines, erecting trellis for more of the climbing veggies like long beans, mulching, weeding, and harvesting the summer squashes and cukes. The herb garden continues to expand. By next season, we hope to have some fresh perennial herbs included in the share. Oregano, chives, mint, sorrel, thyme, sage, lovage, and salad burnet are just a few of the flavors that we are trying. We’re also trialing some tender perennials like rosemary and lemongrass. Have a great week!
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 – This week the mix suffered at the hands of nature. High winds and heavy rain ripped, whipped and tor at the leaves. It is still edible, but not so pretty as usual. We didn’t wash to avoid further possible damage in the spinning.
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.
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We know it’s summer now. Week #1 newsletter 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.
Cucumber - This week there is 1-2 cukes in the bag (depending on size.)
Summer Squash – There is about 1 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start July 13th.
This week’s bread from The Village Bakery and Café is Galette. Christine assures us that this one will be even better than the first one. 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.
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
PLATES 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!
As the note stapled to the salad mix bag this week tells you, we had a tremendously violent storm from the north on Sunday evening. While our neighbors in Athens (10 miles from here) were enjoying the fireworks, we were being pelted with 4 inches of rain in 2 hours. Fortunately, once again, the diversion ditches that were installed last summer kept damage to a minimum in the potato and squash fields. The salad mix beds weren’t quite so lucky. The wind literally tore pieces of leaf from the plants, broke the center ribs on some, and twisted and bruised the leaves of others. Still these plants took it and by Monday evening had repaired the tears by sealing them as only plants can. Remarkable really! For you though, it means that we didn’t wash the mix as usual. We were concerned about the wear of the spinner on already fragile pieces of greens. If you don’t have a salad spinner, you can use a clean pillowcase, or a dish towel to spin it around after washing. (Stepping outside, of course) Other tasks that were accomplished last week include the planting of the cover crop (some of which washed away); mulching the summer squashes to keep them off the dirt; and a great beginning on the weeding of the winter squash patch which is immediately followed with mulching so as to end the need for the weeding. This year we finally harvested a decent amount of garlic for what was planted. This is a direct result of the diversion ditch providing better drainage for the fields. We hope to have some for you soon. We continue to work on laying the drip irrigation lines, erecting trellis for more of the climbing veggies like long beans, mulching, weeding, and harvesting the summer squashes and cukes. The herb garden continues to expand. By next season, we hope to have some fresh perennial herbs included in the share. Oregano, chives, mint, sorrel, thyme, sage, lovage, and salad burnet are just a few of the flavors that we are trying. We’re also trialing some tender perennials like rosemary and lemongrass. Have a great week!
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 – This week the mix suffered at the hands of nature. High winds and heavy rain ripped, whipped and tor at the leaves. It is still edible, but not so pretty as usual. We didn’t wash to avoid further possible damage in the spinning.
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.
Swiss Chard – This green is the summer stand-by. Verstaile, mild, and nutritious low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We know it’s summer now. Week #1 newsletter 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.
Cucumber - This week there is 1-2 cukes in the bag (depending on size.)
Summer Squash – There is about 1 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start July 13th.
This week’s bread from The Village Bakery and Café is Galette. Christine assures us that this one will be even better than the first one. 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.
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
PLATES 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!
If you do not have a ‘salad spinner’, try wrapping the wet leaves in a dish towel or a pillowcase, head outside, and swing it around a few times. Just don’t let go!
RECIPES:
Swiss Chard Recipe
Ingredients
• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.
-from SimplyRecipes.com
SIMPLE SWISS CHARD
Ingredients
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 bunch Swiss chard, stalks dis-carded, leaves cut into wide ribbons
• 1/4 cup balsamic vinegar
• salt and pepper to taste
Directions
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 Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
~FROM AllRecipes.com
Savory Swiss Chard
Ingredients: 2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg,
about 1/4 teaspoon ½ tsp smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce ½ cup chicken stock
Directions: 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 Food-Network.com Rachel Raye
Sautéed Swiss Chard with Parmesan Cheese
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Directions:
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.
~from AllRecipes.com
I’ve tried to give you several ways to season Swiss Chard. Just plain, it has a mild buttery flavor. All of these recipes came from a fairly quick search on the internet. They are all quick to prepare. Some use the stems and some do not. The 1st recipe on this page does not use the stems, but refers to another recipe that does. If you go to the SimplyRecipes.com website, and look for the Swiss Chard Ribs with Cream and Pasta, there is yet another dish to discover! Enjoy - as the bounty is beginning!
Swiss Chard Recipe
Ingredients
• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.
-from SimplyRecipes.com
SIMPLE SWISS CHARD
Ingredients
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 bunch Swiss chard, stalks dis-carded, leaves cut into wide ribbons
• 1/4 cup balsamic vinegar
• salt and pepper to taste
Directions
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 Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
~FROM AllRecipes.com
Savory Swiss Chard
Ingredients: 2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg,
about 1/4 teaspoon ½ tsp smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce ½ cup chicken stock
Directions: 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 Food-Network.com Rachel Raye
Sautéed Swiss Chard with Parmesan Cheese
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Directions:
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.
~from AllRecipes.com
I’ve tried to give you several ways to season Swiss Chard. Just plain, it has a mild buttery flavor. All of these recipes came from a fairly quick search on the internet. They are all quick to prepare. Some use the stems and some do not. The 1st recipe on this page does not use the stems, but refers to another recipe that does. If you go to the SimplyRecipes.com website, and look for the Swiss Chard Ribs with Cream and Pasta, there is yet another dish to discover! Enjoy - as the bounty is beginning!
July 1, 2011
Week 3 Veggie List
Veggie List for Week 3
Pickups: 7/6 & 7/9
Salad Mix
Sunflower Microgreens
Shiitake Mushrooms
Basil
Cilantro
Swiss Chard
Summer Squash
Cucumber
Pickups: 7/6 & 7/9
Salad Mix
Sunflower Microgreens
Shiitake Mushrooms
Basil
Cilantro
Swiss Chard
Summer Squash
Cucumber
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