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.

January 11, 2012

Week 4 Newsletter, Winter 2012

ATHENS HILLS CSA

Another week has flown by. We are taking advantage of all of the sunshine. These mild temperatures have made it possible to get a head start on several projects that we would normally accomplish in late spring. One of these is the expansion of the deer fencing. You may remember that we are slowly expanding the growing areas of the fields. Experience has taught us that the fence needs to be in place before the field is planted. Sometimes though, due to weather, we simply don’t have that luxury – not the case this year. The corner posts have been set in concrete and the ground cloth for under the wire is also finished. All that remains is to finish installing the rest of the middle posts and string the wire. We are thrilled to have this task almost done before the middle of January. Recently I received an email from the National Sustainable Ag Coalition. Within this message was a link to an article describing the USDA’s latest shenanigans. Over the Christmas break, they approved two more Genetically Modified (GM) crops for animal consumption. But the real ‘holiday bonus’ was the announcement that in addition to these glyphosate-resistant crops (Round-up), they are also approving crops that have been engineered to withstand the systemic herbicide, 2,4-D, an herbicide that has been banned for generations, and is associated with the development of Parkinson’s disease and other medical disorders in humans and animals. Please let the USDA know that this IS NOT okay. More and more, it seems that certain parts of this agency have been usurped by Dow, Monsanto, and Cargill’s profits at the expense of our health and that of the environment. Please act today! The real danger here is not the 2,4-D but the way insects and weeds will mutate to withstand this chemical. And these mutations have already occurred with Round-up and other glyphosate herbicides. I’m sorry if you would prefer not to hear about these developments, but folks here are pretty steamed. In general, organic farms can use far less pest- and herbicides because the soil is so fertile that the plants are healthy. Bugs do not like the taste of healthy plants! People do! Enjoy your week - we see snow forecast in the near future. That’s okay. There are tulips emerging up in Akron, and for January, that’s just wrong…

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

OPEN FARM DAY
Join us on Sunday, March 25th for our winter Open Farm Day. We’ll meet at the Amesville Grange, have a potluck, visit with folks, and then caravan to the farm for a tour of your veggies. This year our annual Farm Day will also be promoted as a Farm-to-Table event by the Ohio Farm Bureau. More details later!

SOCIAL MEDIA
Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden

THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, pe-tsai, and tatsoi. The last three 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 - This week everyone gets shitake.
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. These have a mild, almost nutty flavor and are juicy and crunchy. 
Swiss Chard – A favorite around the farm for its mild flavor and versatility. It’s great steamed, stir-fried, sautĂ©ed, or in soup.
Tatsoi - This mild Asian green is so tender that we also include it in our Salad Mix. Tatsoi’s dark green leaves are high in beta-carotene and Vitamins A, C, and K; they also have good amounts of calcium, potassium, phosphorous and iron. Check out the new Sustainable Farming Project from Tufts University where this nutritional information was found.
Sweet Potatoes - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55 for optimum storage conditions.
Garlic - Besides being an essential ingredient in many cuisines, one clove of garlic contains 5 calories, no fat, cholesterol or sugar and 2 percent of the recommended daily intake of vitamin C,
Potatoes,  Yellow Fin and Carola - Both of these varieties have yellow skin and yellow flesh. Bake, boil, steam , fry, each will be great for your dish.

THE COMBO CORNER
The apple selections this week are Cameo and Fuji.
This week’s bread from The Village Bakery and CafĂ© is the French Gallette.
This week’s Cheese Share from Integration Acres is actually nameless! We need to change that, but in the interim...it's a hard cow's milk cheese made with raw milk from Snowville Creamery. It has been aged for just over two months. It melts well, making it perfect for a grilled cheese sandwich or grated and sprinkled on pizza or nachos.

PICKUP CONTACT NUMBERS & HOURS
BREATHING SPACE YOGA 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 3-7pm

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
Browned Butter Pasta with Tatsoi
from Backyard Farming – Marisa’s blog
serves 2
Ingredients:
Your pasta of choice, preferably curved or with ridges
½ stick unsalted butter
salt and pepper
Leaves of 2-3 bunches of tatsoi, rinsed
½ Cup chopped sage
Freshly grated parmesan
Lemon Wedges, optional
Directions:
Cook the pasta to al dente in salted water. When pasta is almost done, melt the butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander. ) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

Sweet Potato Pancakes
From The Moosewood Cookbook, Mollie Katzen, 1977
30 mins. to prepare, serves 4-6
Ingredients:
1 Cup grated white potato 
1 Cup grated sweet potato~these packed tightly 
1 Cup grated carrot 
4 beaten eggs 
1/3 Cup flour 
1 Teaspoon salt 
2 Tablespoons grated onion 
¼ Cup chopped parsley 
juice of ½ lemon 
1 crushed garlic clove 
fresh black pepper 
dash of nutmeg 
Directions:
Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Rinse and squeeze out well to get rid of all the extra water (you can save this water for soup stock). Combine all ingredients and mix well. Fry in butter in a heavy skillet until brown and crisp. Serve immediately, topped with yogurt or sour cream and fresh-chopped chives. Garnish with tomato wedges and lots of fresh, raw vegetable sticks.

Some useful tips...
Shiitake stems can be tough and savory, so before chopping the caps, remove the stems. If you can’t deal with them immediately just put them in the frig until you can. When you’re ready, simmer them for about an hour in salted water. Now the stems are soft enough to use, or throw away, but you now have a great soup base or flavoring for gravy, etc. I like to freeze this broth in small containers, and after they’re frozen, pop them in a bag, and keep them in the freezer until I need one.

To keep shiitakes at their best, keep them in the paper bag, but put the paper bag inside a plastic one. This keeps the moisture in but away from the flesh of the mushrooms.

To keep the Salad Mix crisp, try putting a piece of paper towel or cloth in the plastic bag. Just like the mushrooms, this will keep moisture in the bag but not drowning the leaves. This can also be used for the microgreens, but sunflower microgreens seem to keep well all by themselves too.

Don’t forget to check the blog on Friday to find out what’s coming next week! 

Thanks again for joining us –We love hearing your comments, so write, call, email, or blog to us. Have a great week and we hope you enjoy your share.

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