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 19, 2012

Week 3 Newsletter, Winter 2013

This week’s share has changed from the list sent to you on Friday, and we hope it won’t be too tricky for you to manage. The Baby Pac Choi was cold-damaged and didn’t meet the standards for CSA-quality. Instead, we are bringing you spinach. We don’t usually include this so early in the season, but we’re grateful to have some ready for you this week. In addition to the list, there are more sweet potatoes and another item – lemongrass stems. 

Because of these new items, there is an extra page of recipes, many using these items. In case you are not familiar with lemongrass, here’s a little primer: This tropical plant can be grown outdoors until frost in this region. Then the plant must be moved indoors. All parts of the plant are edible. The leaves (which we have sent before make a refreshing tea whether the leaf is fresh (green) or dried (brown). The lower stalk (stem) portion is a critical ingredient in many kinds of curries. This will need to be sliced or chopped finely. It can be stored in the fridge in an air-tight container for some time, but prolonged storage is best done in the freezer. We hope you enjoy this newcomer! 

Around the farm the crew continues to weed, dodge raindrops, and finish as much as can be done before the staggered holiday vacation days begin. Many end-of-the-year meetings like crop reports, seed ordering, and project lists are scheduled. More planning for the future of the farm and crew roles is also part of the program. 

One unexpected task this week has been the building of a platform for the new-to-us walk-in cooler. We have been at full cold storage capacity since the fall harvest. This box is currently on the back of a truck, but shortly will be resting on our new platform and making everyone’s work much easier. So let us take a moment to say thank you to our members. It is because of your membership that we have these extra funds on hand to make this much needed improvement. Have a safe holiday and Happy New Year. The next delivery is January 9, 2013! Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, and Matt)

 Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two 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 that can form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms. Store these in the fridge in a paper bag – even if they dry out, you can use them for soups.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Kale – A favorite on the farm! Like all greens, steam, stir-fry, sauté, use in soups, casseroles and other preparations. Also, it’s delicious raw and massaged with olive oil, lemon juice, and honey. Yummmy!
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Potatoes – Katahdin is the variety of potato this week. Can you taste the difference?
Sweet Potatoes - These sweet nuggets are so tasty! Store in a warm, dark and dry place. Baked and mashed are just 2 ways to use them – and don’t forget Sweet Potato Pie!
Lemongrass stalks – A first for us! These stalks are an important ingredient in some curries. I have included extra recipes for these this week. If you don’t use them right away, you can freeze them chopped or whole.

The apples from Cherry Orchard are Red and Yellow Delicious and the Cameo Apples.
The bread from The Village Bakery and Café is their Country Wheat. This 100% whole wheat recipe is possible because of their skills and the amazing wood-fired oven.
The cheese from Integration Acres is a fresh goat’s milk Chevre.

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)

HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET  614-784-8124 (11am-7pm)

ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (4-7pm)

HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)

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!

Easy Tom Yum Soup w/ Coconut Milk


3-4 cups chicken stock (this makes enough soup to serve 2)
1 stalk lemongrass, lower 1/3 finely minced 
3 kaffir lime leaves (available fresh or frozen at Asian food stores) 
12-14 medium or large raw shrimp, shelled 
2 Tbsp. fish sauce 
1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste) 
3 cloves garlic, minced
optional: a handful of cherry tomatoes 
 generous handful fresh shiitake mushrooms, sliced thinly 
1 green and/or red bell pepper, sliced 
1/2 can coconut milk (add more or less to taste) 
1/3 cup fresh coriander, roughly chopped 
optional: additional red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
optional: 1 tsp. brown sugar, and a squeeze of lime juice


Pour stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.

Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.

Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.

Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)

- Place a 4-5” piece of lemongrass leaf about in a cup of boiling (hot) water. Cover and steep for 4-5 minutes. Sweeten to taste. Enjoy! (We often serve a version of this tea cold for Open Farm Day, in the summer.)

Easy Green Curry Chicken

from www.thaifood.about.com

Step 1. Prepare the lemongrass. Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar. Step 2. Make a Green Curry Paste. Place prepared lemongrass in a food processor or blender and add the following ingredients: 

4-5 cloves garlic 
1-3 green chilies (jalapeno work well if you can't find Thai green chilies) 
1 shallot (or ¼ cup purple onion), chopped 
1 thumb-size piece galangal OR ginger, sliced 
½ cup fresh cilantro leaves & stems roughly chopped 
½ cup fresh basil 
½ tsp. ground coriander 
½ tsp. ground cumin 
½ tsp. ground white pepper 
3 Tbsp. fish sauce 
1 tsp. shrimp paste 
1 Tbsp. lime juice 
1 tsp. brown sugar 
¼ can coconut milk (set aside rest) 
Blitz well to create a fragrant green curry paste. If using a blender, add more coconut milk to blend ingredients, up ½ can as necessary. 
Step 3. Simmer the paste w/coconut milk. Drizzle 2 Tbsp. oil in wok or large frying pan over medium-high heat. Add the curry paste and stir-fry to release the fragrance (1 minute) Add what is left of the remaining can of coconut milk & combine. 
Step 4. Add the Chicken and Simmer Add ½ chicken chopped into pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (this will serve 3-4 people). If you have them, also add 2-3 whole kaffir lime leaves (available frozen at most Asian food stores). If using fresh lemongrass, also add the leftover stalk pieces. Stir and bring to a boil. Reduce heat to medium-low, cover, and gently simmer until chicken is nearly cooked - 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. Stir occasionally. If You'd Like More Sauce: Add ½ cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to ½ can) or evaporated milk. 
Step 5. Add vegetables. Once chicken is cooked, add up to 2 chopped bell peppers or experiment with other vegetables of your choice - green beans, tomatoes, zucchini, and eggplant all work well. Stir in the vegetables and continue simmering other 10 minutes, or until vegetables have softened and chicken is tender.
Serve over rice.

Sweet Potato and Lemongrass Soup 

from: www.oprah.com/food


½ cup unsalted peanuts 
2 tablespoons chopped fresh basil 
2 tablespoons chopped fresh mint 
1 tablespoon chopped fresh cilantro

2 pounds sweet potatoes , peeled and diced 
3 stalks lemongrass, outer layers removed, bulbs split open 
2 tablespoons olive oil 
1 cup minced white onion 
2 tablespoons minced garlic 
1 jalapeno pepper, seeded and minced 
1 piece (2”) fresh ginger, peeled and minced 
1 can (14 ounces) coconut milk 
Juice of 1 lime 
1½ teaspoons salt 
¼ teaspoon cayenne pepper (optional)

To make pesto: Preheat oven to 350°F. Spread peanuts on a small baking sheet & bake until toasted and fragrant, 8-10 mins; cool. Place peanuts on a cutting board and set a heavy saucepan on top. Press down on pan to break peanuts into small, irregular pieces. In a small bowl, combine peanuts with remaining ingredients. Makes 1¼ cups.
To make soup: In a large saucepan, combine sweet potatoes and lemongrass with enough cold water to cover; bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 20 mins. Remove lemongrass. Drain potatoes; reserve 3 cups cooking liquid.
Meanwhile, in a medium skillet over medium heat, heat olive oil. Add onion; cook, stirring occasionally, until soft, about 5 mins. Add garlic and cook about 1 min. Add jalapeño and ginger; cook, stirring, about 2 mins. In a blender or food processor, process potatoes, onion mixture, coconut milk and 1½ cups reserved cooking liquid in batches until smooth. Return soup to same saucepan and stir in remaining 1½ cups reserved cooking liquid; bring to a simmer over medium heat. Stir in lime juice, salt and cayenne pepper. Serve immediately with peanut pesto or cool to room temperature and chill at least 1 hour.

Quick and Easy Sautéed Spinach 
from allrecipes.com


1 Tbsp. olive oil 
1 bunch spinach leaves, washed 
1 ½ teaspoon garlic salt 
¼ C. grated Parmesan cheese 

Heat the oil in a large skillet over medium heat. Add the washed spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Sweet Potato n’ Lemongrass Rice Stew 

from: lundberg.com/recipes

2 fresh lemongrass stalks, chopped 

1 sweet onion, thinly sliced 
3 garlic cloves, thinly sliced
3 tablespoons olive oil
6 cups vegetable broth 
2 tablespoons sweet white miso 
3 tablespoons white balsamic vinegar 
 3 red bell peppers, thinly sliced 
2 tablespoons freshly lime juice 
1 lb tofu, drained & cut into 1” cubes 
1(14-oz) can diced tomatoes in juice, drained 
2 large sweet potatoes, cut into 1” cubes 
2 cups fresh kale, roughly chopped 
10 fresh basil leaves 
2 C. Lundberg Farms brown Sweet Rice 
Greek plain yogurt, for topping 
Sea salt and pepper, to taste


1. Cook the rice according to package. 
2. Cook lemongrass, onion, and garlic in oil in a large pot over medium until golden, stirring occasionally, approximately 5 minutes. 
3. Add the vegetable broth, miso, balsamic vinegar, red bell peppers, lime juice, and ginger. Cook for 20 – 25 minutes. 
4. When the rice is cooked, drain it and add to the vegetable broth mixture. 
5. Add in the tofu, diced tomatoes, sweet potatoes, kale, and basil. Cook for another 10 minutes or until potatoes are cooked. 
6. Transfer to serving dishes. Serve with sea salt, freshly ground pepper and a dollop of Greek plain yogurt.

Roasted Sweet Potato and Crispy Kale Salad With Roquefort Dressing
This recipe is from Stephen, a member from CCM host site, and can be found in Recipes for Health by Martha Rose Shulman. Thanks for this!

“This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.” - M.R.S.

2 large or 3 medium sweet potatoes 

1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly 
2 tablespoons extra virgin olive oil 
Salt to taste 
1/4 cup broken pecans, lightly toasted

For the dressing

1 small garlic clove, pureed 
2 ounces Roquefort or blue cheese, crumbled 
1 teaspoon chopped fresh thyme leaves 
1/2 cup buttermilk 
1 tablespoon sherry vinegar 
Freshly ground pepper

1. To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.

2. Meanwhile, make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.
3. To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.
4. Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.
5. Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.

Here’s one without the coconut milk: 

Spinach and Potato Curry
 from: www.vegbox-recipes.co.uk/recipes

If you've got some spare spinach and fancy a filling evening meal, this one is easy to make. It's similar to the Indian Sag Aloo. It also works well with Swiss chard, instead of spinach.

About 1 lb. potatoes 

8 ounces spinach leaves (Swiss chard subs well for this, too) 
1 can tomatoes 
1 tablespoon olive oil 
1 teaspoon cumin seeds 
1 teaspoon coriander seeds 
1 small chili pepper 
½ -1 bouillon cube

1. Heat a thick bottomed pan until pan is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle and mortar.
2. Scrub the potatoes and chop them into ½” cubes.
3. Wash the chili and de-seed it. Slice it finely.
4. Heat the oil in a pan and then add the chili and the spices. Cook for 1 minute.
5. Add the potatoes, tomatoes and bouillon cube and mix well. Cover and simmer for 5 minutes, until the potatoes are almost cooked.
6. Wash the spinach thoroughly and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.

December 12, 2012

Week 2, Winter 2013

Welcome to the rest of our Half Share members! We are thrilled to have you with us for another adventure in winter fresh bounty. The crew has been hard at work for months to bring these veggies to you now and in the next few months. 

Last Thursday, the farm hosted a workshop for regional growers to share our knowledge about growing fresh food in unheated greenhouses. About 35 folks attended, from home gardeners and professors to other market vendors from the Athens Farmers Market. The funding (through a grant written by Rural Action) was from The Athens Foundation. We had so many that wanted to sign up and were turned away, that we are hosting another one. That new date is scheduled for Thursday, February 21. The cost is $25 and includes a lunch. If you know someone who is interested, have them give us a call and we’ll put them in touch with Rural Action to enroll. We hope to continue to offer more of these workshops in the future. 

We are experiencing some negative effects of these prolonged stretches of gloom. The lack of sunshine has caused smaller harvest numbers of microgreens this week as well as a slower re-growth of the salad mix. While we have plenty (so far) for our valued members (that’s you), we have had to somewhat limit the orders from our valuable wholesale customers. This time of decreasing daylight will continue to have these effects until around the middle to the end of January. After that, this effect is reversed. 

This week when the rain stops, we hope to be able to work in the asparagus field. Just planted last spring, we plan to have some for harvest this spring. Right now though, we need to weed, cut down and mulch these rows. 

Another good/bad situation has also developed. Both sites in Clintonville are full. We are seeking another host site for Clintonville for summer. Do you have the space/time/desire? Or, maybe you know someone who might want to participate. Think about it, please. Just contact Miranda for more information. Thanks for this. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, and Matt)

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two 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 that form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms. Store in a paper bag in the fridge.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil and impart nutritional additions from the soil. The sunflower has a mild, nutty flavor and is juicy and crunchy, while the MicroMix is spicier with radish, pac choi, kale and buckwheat. This mix does not store as long as the sunflower.
Kale – Kale is undoubtedly one of the most loved of the winter greens – there is never enough! Prized for nutrition, flavor, and versatility, it is enjoyed raw, sautéed, braised, or in soup!
Tatsoi/Baby Pac Choi – Both of these Asian greens are mild, but the tatsoi is the mildest. Both are excellent in soup, stir-fried, braised, or many other ways.
Potatoes, Blue and Carola – To store potatoes, keep in a cool and dark place to avoid sprouting. Both of these varieties can be used for any number of potato recipes.
Sweet Potatoes - These sweet nuggets are so tasty! Store in a warm, dark and dry place. Baked and mashed are just 2 ways to use them – and don’t forget Sweet Potato Pie!
Acorn/Butternut Squash - These winter squashes store well in a cool and dry place. The acorn may not store as long as the butternut. Bake or steam them – they’re amazing with a little maple syrup, raisins, and butter.

A note about mushrooms: The way the mushrooms are packed and when you will be using them is important. If the mushrooms are packed in paper bags, then you can simply store them in the crisper drawer of the fridge. If they come in a plastic bag, you will need to remove them to a cloth or paper bag since prolonged contact with the plastic will cause them to become slimy. During the winter, we often have to pack them in plastic because of the moisture content in the veggie bags.

The apples from Cherry Orchard are Mutzu, a yellow-green Japanese variety good for cooking and eating; and Red Delicious, a sweet eating apple.
The bread from The Village Bakery and Café is Alpine Rye--a light and tender rye with a touch of extra virgin olive oil.
The cheese from Integration Acres is their aged Chase Cheddar -made with goat’s milk.
The milk, eggs and sweet shares are not usually mentioned here since these items do not change.

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)

HILLIARD POWERSHACK 614-506-3086 (4-8pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET  614-784-8124 (11am-7pm)

ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (4-7pm)

HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)

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!

Root Soup   This is from Cafe Brenda (now closed) in MN.
While we are not sending lots of roots this week, this recipe seems simple, tasty, and versatile enough to use many different varieties of veggies.

5 or more of any of the following - carrots, turnips , celiac, parsnip, rutabaga, potato or sunchokes

1 small onion chopped
2 teaspoons olive oil
8 cloves garlic minced
6 cups vegetable or chicken broth
3/4 cup half and half or coconut milk

1. Sauté onions in oil
2. Add chopped roots and garlic; sauté for 10 minutes.
3. Add vegetable stock and bring to a simmer for about 30 minutes or until tender
4. Cool soup to lukewarm, then puree in blender in small amounts (or use an immersion blender) until smooth
5. Whisk in half and half (or coconut milk) and return to simmer just to heat thoroughly before serving
from www.allrecipes.com

½ tablespoon olive or canola oil 

4 large garlic cloves, crushed or minced 
½ medium yellow onion, chopped 
2 cups chopped raw kale 
2 cups low-fat, low-sodium chicken or vegetable broth 
1 (15-ounce) can white beans, such as cannellini or navy, undrained 
2 plum tomatoes, chopped 
1 teaspoon dried Italian herb seasoning 
salt and pepper to taste 
½ cup chopped parsley


In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Italian Kale
from www.allrecipes.com 


1 bunch kale, stems removed and leaves coarsely chopped 
1 clove garlic, minced 
1 tablespoon olive oil 
2 tablespoons balsamic vinegar 
salt and ground black pepper to taste


Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Nutty Sweet Potato Soup
from www.foodnetwork.com


1 tablespoon canola oil 
1 large onion, diced (about 2 cups) 
1 medium red bell pepper, seeded and diced (about 1 cup) 
2 medium carrots, diced (about 1 cup) 
1/2 teaspoon cayenne pepper 
1/2 teaspoon ground black pepper 
1 clove garlic, minced (about 1 tsp) 
1 tsp. peeled & grated fresh ginger 
1 large sweet potato, peeled and cubed (2 cups) 
6 cups low-sodium chicken broth or vegetable broth 
1 (14.5-ounce) can diced tomatoes, with their juices 
2/3 cup creamy peanut butter 
2 teaspoons honey 
1/2 cup chopped scallion greens (about 3 scallions)

Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

December 1, 2012

Veggie List, December 5

The  veggies delivered next week will be: 

salad mix
sunflower microgreens
collard greens
arugula (maybe)
sweet potatoes

November 6, 2012

Survey Feedback

Athens Hills CSA 

During this time of year, we are busy planning for winter. It is an excellent time to be reading through all the feedback from our survey. I find it incredibly moving to read the comments from our happy customers and realize the impact that local food really can have on so many lives. All of you are speaking with your dollars, when you buy locally, through the CSA, farmers markets, and small independently owned businesses. Our CSA is proud to be able to promote the products of at least six other family farms and small businesses, and thus, support our local economy.

I am writing this to thank all of you who have given your feedback, and also to address some concerns and comments from the surveys. Since the surveys are anonymous, I am going to do my best to generally respond to comments, without mentioning specific remarks. We share all this feedback with everyone here at the farm and some of this feedback comes from the owners, workers, and farm manager.

My apologies for the survey that required answers for partner items. I did not realize that this survey program defaulted with mandatory response settings. I think I fixed it in time for more people to respond.

About customizing our shares:
I want to clarify the combo vs. a la carte options. You are welcome to purchase as many partner items as you like, as long as you are purchasing at least a half share of veggies. The combo shares are packaged for anyone who plans to purchase all that we offer. Some families choose to get two fruit, cheese, milk or eggs, and only a half share of veggies. Others get two shares of veggies and only add a half share of a partner item. If you have any questions, just ask!

About quantity/quality:
As with any business, our farm in constantly evolving. We strive to grow the best food we can, using strictly organic practices, and provide year-round employment to our farmers. Some folks say that they wish we offered more variety, and we hear you! But, there are some things, like corn, broccoli and others that are simply not profitable for us to grow. Others crops do not work well in our soil.

Growing organically means that the labor on our farm is slightly higher per crop, and thus, the cost of our veggies is slightly higher than conventionally grown food. We believe that it is worth it to charge a little more for high quality local food. But that also means that you may not get as much produce per week as some conventional CSAs.

Finally, a few people said that they would like to see more of a singular type of veggie, rather than smaller quantities of more veggies, for example, more potatoes or beets at one time. We try to balance our small-family households and large-family households, so that individuals don't feel like they get too much of certain things, while families have enough of one thing to make a dish. We are trying to figure out how we can best supply more of a given veggie at a time. Rest assured, we are considering making some adjustments!

And, a note about mushrooms
We hear equally as often from people who want more mushrooms and those who don't care for them. We have considered before, and are considering again for the future, the possibility of offering mushrooms less regularly in the veggie share and offering a mushroom add-on option, for those who want them every week. This is a possibility for next summer, so stay tuned.

About partner items:
I'd like to correct an error on our Winter Enrollment brochure: I accidentally wrote that the bread full share is 16 weeks, but it is actually 20 weeks. A half share of bread is 10 weeks. Sorry, for those who thought our bread price had inflated!! It has stayed exactly the same as summer! Fruit is the only partner item that is only delivered for 16 weeks, since there are not enough apples to supply in April.
I hope everyone knows by now, but in case you missed it, the bread share this season will include a variety of breads throughout the season! This is a change that was made based directly on member feedback.

About recipes/storing/preserving information:
We received some feedback about things wilting quickly or not storing well. I am going to make an effort to include more information about storing our veggies next season. We also have a veggie information section on our blog already, that provides some great tips: http://greenedgegardens.blogspot.com/p/vegetable-storage-information.html.
If you find certain websites or veggie resources particularly helpful, please let me know! I plan to expand our veggie resources on our blog. 

Thanks to all of our members for your participation. I am always happy to speak with any of you, if you have further questions or comments about our Community Supported Agriculture program (greenedgegardens@frontier.com, 740-448-4021).   

Have a great month and I'll be in touch with our winter members in December!