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.

December 7, 2011

Winter 2012 - Week #1

    Week  #1          December 7, 2011
Welcome to the Winter 2012 season! We are so excited to have you with us for another amazing adventure in local, organic, fresh, winter food!  Our greenhouses are full of starts for later picking and plants to be harvested now.  The storage bunkers are full of the root vegetables grown and harvested earlier this season for you to eat and enjoy.  These first two weeks will provide a glimpse of what the rest of the season will provide when we return after the new year.  For those returning from Winter 2011, there have not been many changes except in the names of the folks who are growing, picking, and packing your share.  Rob, our former coordinator, is busy with graduate school and the imminent arrival of their second child.  Liz has replaced him and brings with her a depth of experience with WWOOFing, and coordinating programs in support of farm-to –school foods in  the  Northeast.             

The two new partner shares being offered this winter have been whole-heartedly received.  While the cheese shares quickly sold out, the Sweet Share can still be added easily.  If you want to add one, just give Liz a shout via email or phone.            

Again this season, the shares come to you in those re-useable cloth bags.  Please return the one from this week, the next time you pick up.  If you forget next time, then you can just return two bags the next, next time.  Bags going out, bags coming in - the steady ebb and flow of them is what we need.  Thanks in advance for the efforts this will require from you.  And one other housekeeping item to explain is the procedure if there is a problem when you pick up.  The 1st line is to ask your host for assistance or clarification.  If your host can’t fix the problem, then call us.  Read carefully and please do not take an item if your name is not on that list.  Remember to check your name after you have all of the items that are  yours.                 

Thanks in advance for your trust and support of our farm and our combo partners.  You can ‘like’us on Facebook and ‘follow’ us on Twitter now.  Links to those as well as the blog are on the 2nd page of this newsletter.  Thanks again and have a great week!

From all of us at Green Edge,                    
Becky  (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John


THIS WEEK’S VEGGIES
Salad Mix In the mix this week are 7 varieties of lettuce, mizuna, tatsoi, and pe-tsai.  The last 3 are mild Asian greens.  This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water.
Mushrooms  - This week some  will receive oyster mushrooms and the others will receive shiitake.  Care for both is the same.  If you are not using them very soon, place the paper bag in a crisper drawer of the frig.  For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens  -  If you’re not familiar with microgreens, you are in for a surprise!  Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil.  These have a mild, almost nutty flavor - juicy and crunchy. 
Pe-tsaiThis mild Asian green is somewhat new to the USA.  It is very mild with tender leaves and a mild brassica flavor.  Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
ArugulaFor most people, this is a ‘love it’ or ‘hate it’ green.  We all here on farm are in the ‘love it’ category and hope you will be too.  The flavor is pepper spicy.  It’s great cooked or raw in salads.
Japanese White TurnipsThese little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry.  The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin.  Bake whole or cut up and use in a recipe.  Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh.  This is creamy flavored; bake, steam, boil or fry – yummy!

The Combo Corner
The apple share from Cherry Orchard this week includes Melrose.  This is the official state apple of Ohio.  It was developed at the Ohio State breeding program.  They are tasty either fresh or cooked.                                                     
The bread  share from The Village Bakery and Café has  changed this season.  Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens.  This season’s choice is the French Galette, a roundish loaf.

This week’s Cheese Share from Integration Acres is their chevre’.  This is a soft cheese. and this week, is salted and then rolled in herbes de Provence.  Look for a recipe from Michelle on the next page.

The milk share is not usually mentioned here since each member orders the type of milk wanted. 

The sweet share is delivered once a month to those who ordered.  It will include one honey bear and one bottle of maple syrup.

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
HARMONY CHIROPRACTIC –740 592-4631  3-7 pm                                          
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!




Athens Hills CSA Blog -  http://greenedgegardens.blogspot.com

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Here’s a simple and quick recipe for those lovely little white turnips:
Heat a large heavy skillet on low and then medium heat:

Cut into ½” cubes:                            
1 medium onion                                  1-2 medium potatoes                         1 bunch of white turnips,                         stems of 1 bunch of  greens                  1 large thumb of unpeeled  ginger, sliced  lengthwise                                     2-3 large cloves of garlic, chopped      tops of one bunch of greens,  sliced into ribbons        tamari, rice vinegar,  or lemon juice           salt, pepper and other spices of  our choice – cumin or  curry, turmeric, etc

Add 2-3 tablespoons of oil or butter and sauté the onion, garlic, ginger, potatoes and turnips; stir until they are all covered in oil; add the stems to these roots; cover with tightly fitting lid;  cook for 5-10 minutes, stirring once or twice; when these roots are cooked half through, add the greens, salt, pepper and other spices and stir;  after stirring sprinkle the tamari, or other liquid of choice and cover immediately to retain steam; lower the burner to lower and continue heating until the greens are thoroughly wilted;  stir and serve over rice, salad, pasta, etc.  Garnish with cheese, roasted sunflower seeds, chopped walnuts and cranberries – or don’t bother to garnish at all – just dig in.    

Lemon Fusilli with Arugula                    2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients:
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
 

Kosher salt and freshly ground black pepper 
1 bunch broccoli 
1 pound dried fusilli pasta 
½ pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds) 
½ cup freshly grated Parmesan 
1 pint grape or cherry tomatoes, halved 

Directions:    Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.                                                                Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.                                                                     Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1 ½ hours.  In a small saucepan, immerse the stems of the used mush- rooms in 2 cups of water and 1-2 teaspoons of salt.  Cover simmer for at least 1 hour, more is better.  Strain, and pour broth into a container and freeze.  Great as a soupbase, for rice, for savory sauces and more.


Michelle Gorman from Integration Acres sent us this recipe that she says is really  good.  It certainly sounds tasty to us!  (This recipe calls for 8 oz of cheese, so to use the cheese from today’s share, cut this recipe half.)

Baked Goat Cheese with Mixed Salad Greens,
adapted from Chez Panisse Café Cookbook by Alice Waters

8 ounces chevre rolled in salt and Herbes de Provence                                                                 1 cup extra-virgin olive oil
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens

1.  Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)

2. Preheat the oven to 300 degrees.  Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven.  Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly.  Save remaining olive oil for later use.  Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt.  Whisk in reserved olive oil and a little pepper.  Taste for seasoning and adjust.  Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate.  With a spatula, carefully place two discs of the baked cheese on each plate.


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