Week 8 Newsletter, Winter 2012

ATHENS HILLS CSA

To cover or not to cover? – that remains the question almost every evening as the temperatures hover right at the critical point for making that decision. Of course, we’re protecting your food from the cold, so we always opt for caution. We check the NOAA website three or four times a day to read the changes that are being predicted. I hate to be the one to say it, but this winter, the forecasts have not been all that accurate. 

Planting of the spring salad lettuces and greens starts this week. The crew is also planting those lovely Japanese White Turnips. We are trying early peas this year, too. Keep your fingers crossed. We enjoy trying these experiments. We learn even more about the possibilities and feasibility of early extended-season crops each time we try something new in the greenhouses. We’ll keep you posted as our results start to show. 

Intern interviews continue. One candidate has accepted already, and we still have three more spaces to fill. We have another ‘try-out’ on Thursday with more to come. Such excitement prevails as we meet each new person. We look forward to meeting each and every one! 

Response to the reservation letters has been quite brisk. Thanks to all of you who have let us know (one way or the other) your intentions for the Summer 2012 season. Of course, there’s still time, but your reserved spot expires at the end of February. Please take a moment to let us know your choice. Thanks in advance for that. 

One item that I have neglected so far the season is the little reminder about ‘Returning Your Share Bags’. Even though we had a fresh supply (which means at least 2 per share), we are almost out. This means that folks have not been returning the bags to the host site when picking up a fresh share. PLEASE, please, please return your bags. We started using these at the request of members who want a smaller ‘paper footprint’. The cloth bags are much more costly than paper, so we implore you. Please remember to return the bags. Thanks for that too. Have a great week!

From all of us at Green Edge,

Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)

We are desperate for you to return your red, green, or black share bags. At the beginning of this season, we had a fresh supply, but we are already running low and we’re not half-way yet.

THIS WEEK’S VEGGIES

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 - Everyone is receiving shiitake this week. Since a member asked to have the storage information repeated, here it is again. Store the mushrooms in a paper bag in the crisper drawer of the refrigerator. On occasion, I forget they are in there, but this storing technique simply dries them. They will still be delicious in soup. Re-hydrate them by soaking in water for an hour or two.
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. A few of you will receive micromix microgreens instead.
Swiss Chard – A favorite around the farm for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Pac Choy – This is another Asian green similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi. Also, it takes a little more time to cook, but it’s really tasty. The texture reminds me a little of Napa Cabbage.
Carrots – We’ve been waiting to include these. They may not look just like the grocery stores ones, but they are sweet and delicious.
Sweet Potatoes - To store these beauties, do not refrigerate – keep them at around 55 degrees - optimum storage conditions.

THE COMBO CORNER

The apple selections from Cherry Orchard this week are Cameo, Gold Rush, and Melrose.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is the Smoky Goat, a pasteurized goat's milk cheese. Rolled in ground spicebush berries, salt and black pepper, and then lightly smoked over apple wood, this spreadable cheese is great on crackers or raw vegetables. During last year's Cleveland Brew Week, the Smoky Goat was paired with Buckeye Brewing Co.'s pawpaw beer at a beer & cheese pairing event.

Spicebush is a native shrub that produces bright red berries in the fall. Integration Acres harvests these edible berries, dries them, and then grinds them before adding to their jarred products as well as coating the cheese. If you enjoy this alternative to allspice, join others in Athens for the 2nd Annual Summer Spicebush Celebration, set for June 23, 2012, at the Dairy Barn.) Thanks Michelle for this useful information! -b.

 

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 3pm-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

Chicken, Pak Choy, and Almond Stir Fry

from: Xanthe Clay at The Telegraph. Serves 2 hungry people. 

Ingredients:  

1 packet of egg noodles 

1 tbsp oil 2 cloves of garlic, sliced 

a handful of blanched almonds 

1 chicken breast, thinly sliced across the grain 

 4 spring onions, sliced on the diagonal 

1 head of pak choi, sliced 

sesame oil
Sauce Ingredients: 

1 tbsp soy sauce 

1 tbsp grated fresh ginger 

2 tbsp dry sherry or Chinese rice wine

4 tbsp water
Directions:
1. Boil the kettle. Put the noodles in a pan with a lid, pour over the boiling water, and keep to one side. 

2. Mix the sauce ingredients and keep to one side. 

3. Heat the wok or large frying pan, then add the oil, and heat until almost smoking. Stir in the garlic, heating it until golden brown, then scoop it out and throw it away. 

4. Add the almonds, cook until pale gold, then scoop out and keep to one side. 

5. Spread the chicken out in the wok, allow to sizzle for a few seconds, then toss until lightly coloured. Scoop it out and add the spring onion and chilli (if using) to the pan, plus a little more oil if necessary. Cook, stirring, for one minute, then tip in broccoli, and stir for another minute, until just cooked. 

6. Return the cooked chicken and nuts to the wok. Add the sauce, and heat through, stirring and tossing, adding a little more water if necessary. 

7. Drain the noodles and toss with a few drops of sesame oil. Serve with the stir fry.

Roasted and Marinated Winter Squash over top Pac Choy and Rice

from Tucson, AZ based food blog: foodinroot.com

Recipe Provided by: Market regulars, Tina and Dwayne Fico
Ingredients: 

1 winter squash (can be an acorn, butternut, etc.) 

1 cup brown rice 

1 bunch Pac Choy 

½ onion 

1 clove garlic 

¼ cup Apple Cider vinegar 

½ cup water
Marinade: 

½ cup Olive oil 

¼ cup Tamari 

1 Tablespoon honey 

1 Tablespoon Almond Butter or Peanut Butter 

1 Tablespoon Apple Cider Vinegar 

1 Tablespoon fresh grated ginger 

Hotsauce to taste (I use Habenero) 

Salt and Pepper to taste
Procedure: 

Preheat the oven to 350 degrees. Combine all the ingredients to make the marinade. It’s best if it sits for at least an hour before using, but not necessary. The marinate makes a great dressing for salads or to drizzle overtop your dish, so don’t worry if there is extra. Cut the squash in half lengthwise and deseed. Place in bowl and rub the dressing on the inside of the squash. While it’s baking, continue to marinate the squash every 10-15 minutes using a spoon to apply the sauce over top. Bake in the oven until the squash can be easily poked through with a fork, but is not overly mushy. While the squash is baking, make your brown rice and set aside. Bring out the Pac Choy and wash. I cook my pac choy down like collards, but there are many ways to cook them down. Cut the leafy greens into bite sized pieces and pour some olive oil into a pan (I typically use a cast iron). Sauté the chopped onion and garlic and add the pac choy, apple cider vinegar, water, salt and pepper. Cover and reduce the heat. They should have a collard look when finished. When the squash and pac choy are done, combine and serve. I typically fill a bowl with brown rice and top with the marinated squash and pac choy. At the end, I drizzle more of the marinade dressing on top. Serve and enjoy!

Tempeh and Pac Choy Stir Fry
from: iHateWheat.com
Ingredients:
Tempeh 

Pac Choy 

Garlic Scapes or garlic clove 

Onion 

Fresh Ginger 

Brown Rice 

Salt 

Pepper 

Soy Sauce 

Olive Oil
Procedure: This was a simple one. I just cut up the ingredients, stir-fried them starting with the garlic and onions. (If using garlic scapes, add later with the pac choy.) Then add the ginger and lastly the pac choy. Served over brown rice, it is a quick and easy meal.