Athens Hills CSA: March 2012

March 30, 2012

Week 16 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Swiss Chard
Kale
Spinach
Carrots
Arugula

March 28, 2012

Week 15 Newsletter, Winter 2012

ATHENS HILLS CSA

THANKS to all who made the trip to the farm on Sunday. About 80 folks including children arrived and enjoyed an amazing table of spectacular foods prepared by the farm and the people who attended (I love potlucks!). We had a wonderful time meeting many folks who have been members for years! All of the children who attended received coloring books and made seed sprouting necklaces. Members met with our partners from the cheese, fruit, milk, and bread folks. Rob and Diedra, along with our friend Mark, played music under a tent at the farm. You can see pictures on our Facebook page. (We’ve included a live link beneath the host’s contact info in the next column.) The farm hosts another Open Farm Day for the Summer 2012 folks in a few months. Feel free to join us for that if you couldn’t make last Sunday.

In just a few short days, our first two interns for this season will arrive. Both of them are from the area – Natalie is living in Nelsonville, and Emily is from Logan. We are very excited about their arrival. George has started work on the 3rd cabin. With luck and his tenacity, it will be fully ready for the next intern when he/she arrives in a couple of weeks. We have not decided about the two remaining openings, so no one is currently waiting for housing.

In a sudden gust of wind last week, another greenhouse cover blew off. Just like the last one, we are reminded of the reason for changing to white oak and not poplar for the hip boards that support the metal tracks for the wiggle wire. Poplar retains moisture and rots, or the excess moisture causes the screws to rust and simply break off sending the cover flying. And also like the last time, the cover did not completely detach, so we were able to pull it back in place (sorta) for the blast of cold temperatures on Monday evening. No harm came from the cold temperatures either. For that we are grateful.

This week the crew will begin prepping and planting the raised beds, the home of the summer herbs and salad mix. Yum-yum. Have a great week.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Laurel, Alicia, and Liz)

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 - Shiitake for everyone this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.
Swiss Chard – We are very pleased to have this favorite return to the list for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Spinach –There’s almost a pound of spinach this week. Someone at farm day made a spectacular spinach salad with toasted pecans and dried cranberries. The dressing was so light it may just have been oil. Boy was it ever good! This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – The 3rd bed is sizing up enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious.

THE COMBO CORNER

The apple selections from Cherry Orchard this week include Melrose and Mutzu. This is the last pickup of fruit for this week’s half-share folks.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese share from Integration Acres is Herbes du Provence chevre.

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!

OPEN FARM DAY PICTURES

Check out pictures from Open Farm Day at the live links below.
Green Edge Gardens on FACEBOOK http://www.facebook.com/pages/Green-Edge-Gardens/327289894146
30 Mile Meal Project Blog http://30milemeal.wordpress.com/2012/03/27/green-edge-organic-gardens-rooted-in-and-cultivating-community/#comment-61

RECIPES

Spinach Salad with Honey Dressing*

from allrecipes.com
Ingredients:

½ medium red apple

Lemon Juice

3 cups torn fresh spinach

3 cups torn red leaf lettuce

½ small red onion, sliced and separated into rings

½ (11 ounce) can mandarin oranges, drained

2 tablespoons & 2 teaspoons toasted sunflower kernels

3 bacon strips, cooked, crumbled
Dressing:

¼ cup vegetable oil

2 tablespoons sugar

1 tablespoon cider vinegar

1 tablespoon+3/4 tsp honey

1/4 teaspoon celery salt

1/4 teaspoon onion salt

1/4 teaspoon paprika

1/4 teaspoon ground mustard

1/4 teaspoon lemon juice
Directions: Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon. In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 1 minute. Stir and drizzle over salad. Toss. Serve immediately.

*This recipe was originally double this, but I converted it so that there would be enough spinach from this week’s share to prepare it. That is a great feature of the allrecipes.com site. There is a conversion tab on the page with the ingredients. Pretty convenient for certain….

Spinach and Mushroom Frittata

from cbsop.com/recipes
Ingredients:
7 eggs
1 10 oz package spinach (either fresh, or if you’re looking for instant gratification, a defrosted frozen spinach works just as well here.)
Approx 3/4 cup Parmesan cheese, grated
1 small (8oz) package sliced button mush- rooms (try your shiitakes here)
1 medium onion, chopped
4 large cloves garlic, minced (or 4 tsp minced garlic, if you prefer)
1 good handful chopped parsley (Flat leaf would work best, but I haven’t been able to find it lately)
1 Tbsp Italian Seasoning
1 tsp sage (fresh is best, chiffenade about 5 leaves.. Again, I didn’t have any, so dry works)
Salt and pepper to taste
7 Tbsp milk
4 Tbsp extra virgin olive oil
Directions:
1. Preheat oven to 350°F

2. Heat a large skillet over medium heat. Sweat onions and garlic in 2 tbsp olive oil until just translucent and softened. Add mush-rooms, breaking up any very large pieces. Allow to cook until well browned. Add salt, pepper, and spinach. (If using fresh spinach, cook until completely wilted. If using frozen, cook until heated through.) Remove from pan and place in strainer to remove as much liquid as possible.

3. Wipe pan clean with paper towel, add remaining olive oil and return to heat.

4. In large bowl, beat eggs and milk together. Add ½ of the cheese and all remaining ingredients, mix well. Pour mixture into skillet and allow to sit over flame until eggs begin to bubble. Place skillet in oven and cook until eggs are set (approx 20 minutes).

5. Sprinkle remaining cheese over the top of the frittata and return to oven until cheese is melted and slightly browned. Let rest for 5 to 10 minutes and serve.

Kale, Chard, Chicken, and Feta Salad**

from www.allrecipes.com
Ingredients:

½ cup cider vinegar

2 teaspoons honey

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried oregano (optional)

½ cup olive oil
1 bunch kale, torn into bite-sized pieces

1 bunch Swiss chard, torn into bite-sized pieces

1 pound grilled skinless, boneless chicken breast, sliced thin

1 (6 ounce) container crumbled feta cheese, or more to taste

1/3 cup raisins

1/3 cup chopped, toasted walnuts
Directions: Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.
**A note from the person who posted the recipe encourages folks to experiment. “You can use lemon juice in place of the cider vinegar. Also can use Gorgonzola or shaved Parmesan cheese in place or in addition to feta!”

Quinoa Chard Pilaf

from: www.allrecipes.com
Ingredients:
1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

2 cups uncooked quinoa, rinsed

1 cup canned lentils, rinsed

8 ounces fresh mushrooms, chopped

1 quart vegetable broth

1 bunch Swiss chard, stems removed
Directions:
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 min-utes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

March 26, 2012

Week 15 Veggie List, Winter 2012

Salad Mix
Sunflower/MicroMix Microgreens
Mushrooms
Spinach
Swiss Chard
Kale
Carrots

March 21, 2012

Week 14 Newsletter, Winter 2012

ATHENS HILLS CSA

For the last several days, a group of student volunteers from Wright State University has joined us. This is the ‘service-learning’ part of their study of the socio-economics of Appalachia. In the last several years during the week of Spring Break, these students volunteer at several different venues around our area. Not all of the group comes at one time. Three different groups work three different days. And are we ever glad to have their help! They have assisted us in our efforts to prepare for your visit next Sunday at Open Farm Day. While we work, we talk with them about the local economy. From the packing room to the walk-in coolers, the greenhouses to the microhouse, we want all of the areas ‘neat and tidy’. It’s a sort of ‘spring cleaning’, and none too soon.

Our preparations (except for the food – not quite time yet for that)) are progressing nicely. George used the skid loader to smooth the bottom farm road and spread gravel. He’s not done yet, and it’s already so much better! We still have to move the pile of mushroom blocks and we hope that it will stay dry enough to get that done before you visit this weekend. The wire/screw ties that hold the plastic sides open are in place on at least one side of the two houses built last fall, so ventilation is no longer a problem. With the temperatures rising weekly, it won’t be long before we unclamp the rods on the other side of all the houses.

Even though I can now officially bid you a “Happy Spring”, the temperatures are already pushing towards early summer. Ticks and mosquitoes have already been sited, and in some cases felt. I’m sure they are out in other parts of the state too, not just picking on us…

We want to say thank you for your diligence with the return of the share delivery bags. Each week, we seem to have enough returned with several extras.

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

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 container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - A WHOPPING 12oz. this week! To Store the extra, just keep them in the paper bag (closed tightly) in the crisper drawer of the refrigerator. They won’t mold then, they’ll just dry if you can’t use them all.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Spinach –There’s a whole pound of spinach this week, so go crazy! This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Swiss Chard – We are very pleased to have this favorite return to the list for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.
Green Onions - Our second week to include green onions (scallions to some.) These were planted many weeks ago, and have just recently ‘sized up ‘ for us to include with your share. They are a true harbinger of spring – just like crocus and daffodils. Check last week’s newsletter for lots of recipes for different uses of green onions.

The Combo Corner

The apple selections from Cherry Orchard this week include Gold Rush, Enterprise, and Cameo. The bread from The Village Bakery and Café is the French Galette. The cheese from Integration Acres is their lovely goat’s milk Feta Cheese. New kids (baby goats)started arriving last week and this cheese is made from that new fresh milk supply.

RECIPES

MUSHROOM TAPENADE

* 5 garlic cloves, thinly sliced
* 10 oz mushrooms, de- stemmed & sliced * 2/3 cup olive oil + extra for preserving
* ¼ cup fresh lemon juice
* 1½ tsp salt
* ½ tsp ground black pepper
* 1 tbs fresh tarragon leaves

Method:

1.Heat 2 tbs oil in a medium frying pan over medium heat. Add garlic and cook, stirring occasionally, for 2-3 minutes or until light golden. Place into food processor bowl.
2. Add ¼ cup oil and mushrooms to the pan and cook, stirring often, over high heat for 5 minutes or until golden around the edges and tender. Remove and add to mushrooms in processor bowl. Add lemon juice, salt, pepper, tarragon and remaining oil to mushrooms. Process until mixture is finely chopped (do not puree).
3. Spoon into a medium sterilized jar. Drizzle with a thin layer of extra oil to completely cover tapenade. Place lid onto jar, cover jar with a tea-towel and set aside to cool completely before sealing.

Note: Store in the fridge, and use within 1 month. Serve tapenade with grilled sliced bagels, crispbreads or sliced baguette.~from www.moretomushrooms.com

Kale Chips

from www.pickyvegan.com

Directions: 1. Preheat oven to 350F.
2. Tear bite size pieces of kale from the stalk.
3. Wash and dry THROUGHLY.
4. Spray a cookie sheet with canola oil.
5. Add pieces of kale to the cookie sheet and spray kale with canola (or olive oil).
6. Sprinkle with sea salt.
7. Bake for 8 minutes. Remove quickly, or they will burn!
8. Eat.
For spraying with oil here, it’s important to be using actual oil, not something like Pam spray. I use canola oil in a Misto sprayer. These days they’re relatively inexpensive, and they work really well.

Baked Kale Chips

From www.smittenkitchen.com; Adapted from a bunch of inspiring places

Ingredients:

*1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
*1 tablespoon olive oil
*Sea salt, to taste
Directions:
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. ED.'s Note: I’ve read about zillion recipes to find to one to make kale chips. Many refer back to a Martha Stewart one published last Halloween. Here’s what I know…too much oil makes them chewy and soggy. Nutritional yeast gives them that ‘cheese’ flavor. Some folks use a dehydrator at lower temps than the oven, making the chips still a ‘raw’ food. I think this is a food that requires some experimentation. They taste pretty good no matter the seasonings. Have fun trying!

Swiss Chard with Olives

Ingredients:

1 ounce pitted green olives (about 10 medium sized), roughly chopped or sliced

½ tsp. minced fresh rosemary

1 green onion or shallot, chopped

½ teaspoon capers

Olive oil

1 large bunch of Swiss chard, rinsed and patted dry

Freshly ground black pepper to taste

Directions:

1 . Mix together the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit while you prep the chard.

2. Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1/2-inch slices and set aside. Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate, as you will be cooking them separately.

3.Heat a large, stick-free sauté pan on medium high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems. Cook for a couple of minutes, stirring often, until they begin to soften. Then stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves to the pan. Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.

4.Cover the pan and reduce the heat to low. Let cook a few minutes, lift the cover every occasionally to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste.

Yield:Serves 2-3. ~from www.simplyrecipes.com

March 16, 2012

Week 14 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Kale
Swiss Chard
Spinach
Green Onions

March 14, 2012

Week 13 Newsletter, Winter 2012

ATHENS HILLS CSA

By now, most, if not all, of the members have received via email the internet invitation (or e-vite) to our Winter 2012 Open Farm Day. Some folks have responded with ‘yes’es, some with ‘maybe’s, and some with ‘no’s. And we are grateful to know. It’s easier to prepare drinks, dishes, and food when we know the number attending. But frankly, most people haven’t responded (around 200). So this is a gentle reminder/request to let Liz know your plans. If you’re still uncertain, that’s fine. If you know for certain, please take a moment to click the button of your choice on the e-vite message. If you didn’t get the e-vite, please let us know and we can resend it to you. We understand that some Simply Living members are trying to arrange shared rides and that’s terrific! If you’re looking for a ride, let us know and we can try to help you make that arrangement.

Every year is a little different, and this year is no exception – except it’s a big difference. This week, at least one month earlier than any other year, we are taking the closure rods from one of the long sides of the greenhouses. The temperatures (forecast in the high 70’s this week) with full sun, no clouds, will mean that without opening one 96 ft side, the temperatures inside the houses could reach over 100. Ventilation will mean the difference between happy and dead little greens.

All hands are busy all the time. Our recent Farm Day staff meeting outlined the many tasks that need completion – too numerous to list. With the dry weather we’ve had, the task of moving the spent mushroom blocks to the compost pile is pressing. With the imminent planting of greens in the fields, the irrigation system demands attention again. The two newest houses (finished late last fall) still have none installed at all – top priority! And of course, weeding is now more time consuming since this warmer weather is making those weed seeds pop open even earlier.

Two new interns arrive in two and a half weeks. There’s still much to do to prepare for their arrival as well. Enjoy this early warmth, the early flowers, and the early onset of Daylight Savings Time. Have a great week!

From all of us at Green Edge,

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

WINTER 2012 OPEN FARM DAY

Please join us on Sunday, March 25 from 1:00pm – 5:00pm for the annual winter open farm day. A potluck at the local Amesville Grange Hall begins at 1:00pm. Farm tours begin at 2:30 and leave in shifts from the Grange Hall to avoid parking glitches. Children’s activities are planned. FUN FOR THE WHOLE FAMILY!

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 container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - All sites are receiving shiitake this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Spinach –There’s a whole pound of spinach this week, so go crazy! This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They also work great as a wrapper for rollups w/ rice and other veggies – just bake the rolls with a little tomato sauce. Yummy!
Swiss Chard – We are very pleased to have this favorite return to the list for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Green Onions - Our first time to include green onions (scallions to some.) These were planted many weeks ago, and have just recently ‘sized up ‘ for us to include with your share. They are a true harbinger of spring – just like crocus and daffodils.

THE COMBO CORNER

The apple selections from Cherry Orchard this week include Gold Rush, Enterprise, and Cameo.
This bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres is Caprino Romano. This is a cheese from 100% goat’s milk and has been aged over 6 months. Grate it over pasta, salad, or any other dish that wants grated cheese.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Mini Green Onion Pancake

Submitted by: Chin Yen Wang at: www.Cooks.com
Ingredients:
2 Cups all-purpose flour

1 Cup of water

2 Stalks of Green Onion

Some salt

Vegetable Oil
Directions:
1. Mix flour with water to form a dough. Cover the dough with a damp towel, let the dough rest for more than an hour.

2. Cut green onion to half an inch size. Divide the dough into 4 portions. Work with one portion of dough at a time.

3. Flatten the dough with a rolling pin to about a 9” diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table.)

4. Continue to stretch the dough with your fist until the dough is paper thin. (Very much like stretching pizza dough, this step requires some skill.)

5. Brush the thin sheet of dough with oil, sprinkle salt and green onion.

6. Roll the dough sheet into a log shape, and cut the log into pieces an inch in thickness.

7. Flatten each filled dough with your palm, and pan fry on a skillet at medium heat until golden brown on each side.

Green Onion Dip

from Cooks.com
Ingredients:
1 cup mayonnaise

1 cup sour cream

½ cup sliced green onions

½ cup of parsley sprigs

1 tsp. Dijon mustard

1 clove garlic, crushed
Directions:
Place all ingredients into a blender. Blend mixture until almost smooth. Cover and chill.

Green Onion-Parsley Potato Pancakes

from Cooks.com
Ingredients:

1¼ C. peeled, cubed baking potato, about ½ lb.

2 tbsp. all-purpose flour

¾ c. thinly sliced green onions

½ c. (2 oz.) shredded reduced fat sharp cheddar cheese

¼ c. chopped fresh parsley

1/3 c. plain low-fat yogurt

¼ tsp. salt

1/8 tsp. pepper

Dash of ground nutmeg

1 egg, beaten

Vegetable cooking spray
Directions:
1. Place cubed potato in a medium saucepan, cover with water, and bring to a boil. Cover, reduce heat and simmer potato 15 minutes or until tender. Drain and let cool.

2. Combine potato and flour in a large bowl; mash with a fork. Stir in green onions, cheese, parsley, yogurt, salt, pepper, nutmeg, and egg.

3. Spoon about 2 tablespoons batter per pancake onto a hot non-stick griddle coated with cooking spray. Cook 3 minutes on each side or until browned. Serve warm. Yield: 16 (2”) pancakes.

Sweet and Tangy Sauteed Collard Greens
This recipe comes from the website www.yummly.com – The beauty of this website is that you can change the recipes to the amounts that you have received by changing the number of servings.
Ingredients:
½ tbsp vegetable oil

¼ Vidalia onion (sweet sliced onion)

¾ lb collard greens (rinsed, trimmed, and chopped)

¼ cup water

1½ Tbsp balsamic vinegar

1 Tbsp honey

½ tsp ginger root (grated fresh)

2½ Tbsp melted butter

salt
Directions:
1. Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
2. Meanwhile, whisk vinegar, honey, ginger, and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Unusual and Delicious Collard Greens

This is also from the www.yummly.com website.
Ingredients:
½ cup butter

1 green onion

1 bunch collard greens

¼ cup rice

¼ cup water

¼ cup cream cheese

¼ (or less) cup milk

½ garlic clove

salt and black pepper
Directions:
1. Sauté butter, green onion, garlic, and collards.

2. Add rice and a little water and cover.

3. Check every few minutes and stir, add more water so it does not become dry, if needed, add extra water. 4. When rice is cooked, add cream cheese and milk.

5. Add salt and pepper and serve.

March 9, 2012

Week 13 Veggie List

Salad Mix
Micromix or Sunflower Microgreens
Mushrooms
Spinach
Collard Greens
Swiss Chard
Green Onions

March 7, 2012

Week 12 Newsletter, Winter 2012

ATHENS HILLS CSA

First of all, thanks to you all for your efforts with the returns of the Share Bags. The count has been close, but we still manage to have enough returned for the next week’s delivery. Keep up the great work!

Kip spent most of the day Monday making room in the big barn for the delivery of the fertilizer and such. Of course, finishing this task required the completion of other tasks first. Inventory of all of the boxes (both waxed for wet greens and cardboard) is finished and we are in good shape in all but three kinds. There are so many that he measures a foot of boxes, counts the boxes in that foot, measures the height of the stack, and then he multiplies for the grand totals. The other project he started was the spring installation of the heating system’s water pump in the Starts House. Towards the end of this week, the plan is to begin to place planted flats of veggies in there. And then, the game is afoot!

Dan’s biggest focus this week and next is to finish the annual certification application. One year in every three years, organic farms certified by O.E.F.F.A. are required to complete a very thorough and tedious application. You could liken it to the Long or Short Form of an IRS1040 - And this is our year for the Long one. Oh joy! He will also be busy with seeding flats, and making potting soil.

Intern candidates continue to contact us, and one more comes for a visit this Friday. Two women have accepted and will move in the first of April. (And April 1st is also the day when several Green-Edgers will be running in the Athens Half-Marathon.) Meanwhile, Becky is re-arranging the intern kitchen and lounge areas. Hopefully, this season will find these areas filled with tired, happy interns.

Thursday afternoon, the Plant Propagation class from Ohio University will visit. This has become an annual event. They are full of questions that really cause us to stretch our knowledge. Some of our best interns have come from class visits just like this one, so we also benefit from the experience in that way.

Enjoy the next month or so without the constant barrage of noxious political ads. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)

WINTER 2012 OPEN FARM DAY

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 - There are shiitakes for all this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They work great as a wrapper for rollups w/ rice and other veggies.
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. “…good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.” – nutritiondata.com
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.
Carrots – The 2nd bed is just sizing up enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious.

THE COMBO CORNER

The apple selections from Cherry Orchard include Melrose, Fuji, Gold-rush, and Cameo.
This week’s bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres is called Snow Melt. It's made with pasteurized cow's milk from Snowville Creamery. Aged for several months, it makes a terrific grilled cheese. It is named Snow Melt to honor the creamery as well as to acknowledge one of its most favorable attributes - meltability!

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RECIPES

Creamy Spinach Salad

~from: www.spinachrecipes.org
Ingredients:

1 bunch of spinach, stemmed.
1 small red onion, cut into rings.
½ lb of bacon, cooked and drained.
½ cup of mayonnaise.
2 tablespoons of white wine vinegar.
2 tablespoons of sugar.
Preparation:

Mix together the mayonnaise, white wine vinegar and sugar; then allow to stand for 90 minutes.
Clean and dry the spinach leaves, then tear into bite-size pieces and place in salad bowl.
Spread the onion rings over top of the spinach.
Crumble the bacon and put over top.
Toss with the dressing and serve.

Collards, Swiss Chard, and Mushrooms

~ from SparkPeople.com

This uses fat free low sodium chix broth. To make it vegetarian, just use mushroom broth instead for a great flavor depth.
Ingredients:

1 bunch Collard Greens (about 3 cups chopped)
1 bunch Red Swiss Chard (about 3 cups chopped)
6 Crimini (brown) mushrooms, chopped
2 cloves garlic, coarsely diced
1/2 cup fat free low sodium broth of your choice 2 tbsp Sunflower seeds (I like the salted ones for the flavor kick
Directions:
Heat pan to medium to slightly medium high heat. As it's heating up add mushrooms, garlic and ¼ cup broth. Cook until liquid is gone. Add greens and other 1/4 cup broth. Cook down to desired doneness. Take off heat and add sunflower seeds. Toss to mix and then serve. Makes excellent leftovers and transforms into an omelet filling or a frittata the next day very easily.

Collards and Shiitake Mushrooms

~from: highgroundorganics.com/recipes. Serves 4.

Ingredients:

½ pound shiitake mushrooms

½ inch piece of peeled ginger, grated finely and squeezed for juice

1 large clove of garlic, peeled and cracked

¼ cup sake

1/8 cup mirin (sweet Japanese cooking wine)

1 tablespoon “white” or light soy sauce

2 tablespoon of neutral flavored oil (grape seed or canola)

Reserved stems from shiitake mushrooms

½ inch piece of peeled ginger, crushed

1 small garlic clove, peeled and de-germed

4 drops “white” or light soy sauce

1 bunch of collard greens, stripped from stems

1 tablespoon neutral flavored oil
Directions:

Remove and reserve the mushroom stems. Slice the mushrooms on the bias so you have wide, fairly thin, slices. Heat the oil over medium-high heat in a 10-inch pan, preferably non-stick, and when hot, put in the garlic clove. Cook until the oil is fragrant and the garlic just starting to color. Add the mushrooms. Immediately toss to coat the mushrooms with the oil. Cook the mushrooms until they are all softened a bit. Drizzle in the sake, mirin, and soy sauce. Toss well. Add in the ginger juice. Reduce the heat to low and cover. Allow the mushrooms to gently cook. Check periodically to avoid burning. Meanwhile, bring a quart of water to a boil in a 2-quart chef’s pan, and add the collards. Bring them to a boil, and cook for 5 minutes. Reduce the heat to a simmer, then cook covered for 20 minutes or so. At the same time, bring 2 cups of water to a boil for the mushroom stem “tea”. Put the mushroom stems, ginger, garlic, and soy sauce into a teapot or pan, and when the water boils, pour it onto the stems and company. Let steep until needed. Check the mush-rooms. If they are not quite tender but the liquid is gone, just add a splash of water and stir them around. Repeat until tender. If they are done but it seems wet in the pan, remove the lid and cook to reduce the liquid. When the collards are soft (around 20 minutes), pour out most of the liquid so only a tablespoon or two of liquid remains. Strain the mushroom stem “tea” into the pot and stir the collards around. Cook until the liquid is almost entirely gone. Drizzle the last tablespoon of oil onto the greens and stir to coat. Empty the collards and any remaining liquid into the mushroom pan and turn up the heat to warm through if needed. Stir the mess around to combine well, and then serve. This recipe combines well with kasha or other whole grains such as wheat berries.

Spinach Patties
~from: Cat Can Cook- this is a blog by Catherine Robertson and was posted on February 3, 2010. This was the winning recipe in a contest, submitted by: Sampa Ghosh. Serves 4.
Ingredients:
1½ Cup Cooked Rice
3 Medium Size Boiled Potatoes
2½ Cup Finely Chopped Spinach
1 tsp Green Chili Paste
1 tsp Ginger-Garlic Paste
2½ Tbsp Besan/Gram Flour
1 tsp Garam Masala Powder
Salt to taste
Oil
Directions:
1. Peel the potato skin. Take a large bowl; add boiled potato and cooked rice and mash well.
2. Now add all other ingredients (chopped spinach, green chili paste, ginger-garlic paste, besan/gram flour, garam masala powder, salt) in the bowl and mix well.
3. Make few round shaped patties from the mixture.
4. Shallow fry the patties on medium heat till both sides light brown. Serve hot with tomato sauce.

Crustless Spinach Quiche

~from A Life in Drive via Food Network

Ingredients:

Small tab of butter

4 Tbsp. parmesan cheese

2 eggs

2 egg yolks

2 cups fat-free half & half

1 10 oz. box of chopped spinach or fresh

1 cup shredded smoked Gouda cheese

2 Tbsp. flour

1 tsp. paprika

Salt & pepper