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.

April 27, 2012

Week 20 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Swiss Chard
Radishes
Carrots
Cilantro

April 25, 2012

Week 19 Newsletter, Winter 2012

ATHENS HILLS CSA
“Why,” you may ask ,”am I receiving 2 bunches of chard this week?” In true CSA tradition, the simple answer is, “We have lots of it, and so we share it with you!” In general, we try to avoid this doubling. This week, it is unavoidable; we have abundance! If you can’t use all of it now, there are directions for freezing on page 2. For all full share members, there is still one week after this one. For half share members who are picking up today, this is your last delivery for this Winter 2012 season. We say a fond goodbye, and hope that you have signed up for this Summer 2012 cycle which starts this June 20th. If you are not signing up for summer, then please accept our gratitude for your participation this winter, and perhaps you will join us for next winter. We will email you 1st with the reservation form for Winter 2013 this fall. Thanks again for your support. 

With the two extra pairs of hands from the new interns, work preparing for planting both in the greenhouses and in the fields is progressing. This means prepping with compost, fertilizer and in some cases, more peat moss. Half of our hothouse is already planted in basil. Two more of those beds are dedicated to producing sweet potato starts (slips) for planting when the soil temperatures are warm enough. (Yes, another example of the advance planning it takes to provide fresh produce in the winter.) 

Because it’s spring, we are already behind with mowing and trimming, and may not catch up until the middle of the summer. Hopefully, it will be done for the Open Farm Day this summer in late July. (You are certainly welcome to attend.) The west field will soon be mown and disked. The engineering projects from the OU students are almost installed. The starts house is full of new and tender plants waiting patiently for their transition to the outside. We are waiting patiently for the wind to stop so we can pull new plastic on the greenhouse Kip has been repairing. You can stay in touch with us during the break via Facebook or the Athens Hills CSA blog. Have a great week!

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

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 has shiitake this week.
Sunflower/MicroMix Microgreens
- We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and won’t store quite as long. But they’re certainly good!
Swiss Chard – We grow this green all year because it will grow in every season. (It’s the only green that grows well the cold of the winter or the heat of the summer.) Known for its mild flavor and versatility, it’s great steamed, stir-fried, braised, sautéed, or in soup. It’s no wonder that it is our most popular!
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
Arugula - As described before, this is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad.
Carrots – The 4th and last bed is now large enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious. We will have enough to deliver them to you both this week and next!
 
THE COMBO CORNER
The apple selections from Cherry Orchard are finished for winter.
This week’s bread from The Village Bakery and Café is the French Baguette.
The cheese from Integration Acres is Smoky Goat, a pasteurized chevre that is rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood. Try it with a baguette and fruit for
a simple, satisfying lunch. Spicebush (Lindera benzoin) is a perennial shrub native to the eastern United States; its berries, leaves and twigs have a variety of uses that range from the culinary and medicinal to in the landscape.

On June 23, Integration Acres is teaming up with the Dairy Barn Cultural Arts Center in Athens for the 2nd Annual Summer Solstice Spicebush Celebration. The event will feature educational information and workshops as well as a beer garden, live music, vendors, kid’s activities and more. It's a great place to learn more about this Ohio native!

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!


**Please return your share bags to the host site. Thanks again!**
 
RECIPES
Freezing Chard (or other greens)
I found a blog online called The World in My Kitchen and this page has lots of good information with clear, concise directions. For those of you who aren’t viewing this newsletter online, this is the ‘nutshell’ version:
“The trick is to blanch them first.” Wash the greens in cold water. Roughly chop the greens as most recipes call for slicing or chopping. Place greens in pot of boiling water (a pasta cooker with straining basket that fits inside is ideal). Have a large bowl with ice water ready. Cover the pot and cook the chard for 2 minutes. Start your timer as soon as the greens are in the water. When the timer goes off, shock the greens in the ice water to stop the cooking. Remove the cooled greens (2 mins. in the ice water), squeeze out as much water as you can, and also let it drain. Place greens in freezer bag and remove as much air as you can. Label and date the package, and put in layers in freezer. They last 9 months in a regular freezer or 1 year in a deep freeze.
Chard, Collard, Spinach, Turnip and Beets - 2 mins.
Kale - 3 minutes


Arugula and Carrot Salad with Walnuts and Cheese

from NY Times, Martha Rose Shulman. Yield: Serves four to six.
Ingredients:
4 cups wild or baby arugula 
2 cups grated carrots 
2 tablespoons broken walnuts (1/2 ounce) 
¼ cup grated Parmesan or crumbled blue cheese (1 ounce) 
1 tablespoon finely chopped fresh tarragon
For the dressing:  
1 tablespoon fresh lemon juice 
1 tablespoon sherry vinegar 
1 teaspoon balsamic vinegar 
Salt to taste 
1 teaspoon Dijon mustard 
1 small garlic clove, pureed or finely minced (optional) 
¼ cup extra virgin olive oil 
2 tablespoons walnut oil
Directions:
1.) Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2.) In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3.) Shortly before serving, toss the salad with the dressing.

Warm, French Lentil Salad with Carrots and Arugula
Yield: 4 servs. Prep Time: 10 mins. Cook: 15 - 20 minutes This recipe is for a side salad. If you want to serve this as an entree, please double the recipe. From: www.ReturnToSundaySupper.com.
Ingredients:
For Lentils: 4 ounces French lentils; 1 cup water
For Salad: 4 average carrots; 12 - 16 stems of arugula
For Vinaigrette:
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
Salt and pepper to taste
Directions: 
1. Carefully sort through the lentils to make sure that there are no pebbles or bits that need to be removed. Rinse, then cover lentils with an inch of water and let soak for 2 - 4 hours. Rinse again. 
2. Add water and slowly simmer lentils till they are tender, but not mushy (about 15 - 20 minutes). Most of the water should be absorbed by the lentils, if not, drain them and put them in a bowl. Please note: Do not add salt while they are cooking because it tends to toughen the lentils. While the lentils are simmering, make the vinaigrette. In a bowl, whisk the Dijon mustard and lemon juice together and slowly whisk in olive oil, add salt and pepper to taste. Wash and trim carrots, then slice. (I used a mandolin to get these long narrow strips, but if you don't have a one, you can cut them in thin slices with a vegetable peeler). Put the carrots in a bowl filled with cold water to keep them fresh. Wash and dry arugula. 
3. Toss the lentils with 1/2 of the vinaigrette and spoon them onto 4 plates. Top with the carrots (that have been drained) and arugula. Drizzle the remaining vinaigrette over each of the salads. Serve this salad with the lentils warm or at room temperature.

Warm Mushroom Arugula Salad
from www.foodnetwork.canada/recipes
Ingredients:
4 teaspoons olive oil 
1½ lbs assorted mushrooms, sliced (such as button, shiitake, oyster) 
4 tsp. chopped fresh thyme (or 1 tsp dried) 
¼ teaspoon salt 
¼ teaspoon pepper 
8 cups arugula, trimmed 
2 cups shredded radicchio 
½ cup shaved parmesan cheese 
½ cup shaved asiago cheese
Directions: 
In 2 large skillets or shallow Dutch oven, heat oil over medium-high heat; cook mushrooms, thyme, salt and pepper, stirring often, for 10-15 minutes or until browned. Remove from heat. Prepare dressing (below). In salad bowl, toss together arugula, radicchio, mushroom mixture and Parmesan cheese.
Dressing: 
½ cup balsamic vinegar 
¼ cup olive oil 
2 teaspoons Dijon mustard 
¼ teaspoon granulated sugar 
¼ teaspoon salt  
Whisk together vinegar, oil, mustard, sugar and salt; stir into mushroom mixture. Let cool slightly.

April 20, 2012

Week 19 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Swiss Chard
Salad Radishes
Carrots
Arugula

April 18, 2012

Week 18 Newsletter, Winter 2012

ATHENS HILLS CSA
Many folks took advantage of the opportunity to assist us with the survey last week, but we still would like more responses to be sure that the range of opinion is represented fully. So please take two minutes to take this survey. There was some question about the security of the site, but upon speaking with the survey company, we are confident that their hacking problem is behind them. Thanks for your time and thoughtful answers. We really do listen, and most changes we make are a direct result of the comments we have received in past surveys. Thanks again. The link is: http://www.websurveymaster.com/s/AthensHillsCSAW12Survey 

With all of the early warm and dry weather, we are excited to have the 1st plantings of next year’s potatoes in the ground. And for me, this is the beauty – it’s April and we’re planting things that you will receive in next year’s Winter 2013 shares! We are clearing out the greenhouse beds, tilling and adding the amendments that replenish the organic matter. In the field, the new raised beds are ready for assembly. These additional beds increase our capacity for salad mix and ‘hard-to-weed’ herbs like cilantro and dill. And, of course, the mowing has begun. We are trimming the fence lines and the areas around the greenhouses. With the new crops being planted in the fields, keeping the fence lines clear of obstructions is important to maintain the strongest charge on the elec-tric fence. That strong charge keeps the deer out. 

Kip spent much of today beginning the repair to the greenhouse that lost its top plastic in the strong winds 3 weeks ago. It was scheduled for new plastic this year, just not quite so soon. It is the last of the older houses whose top purlin was mistakenly placed on the un-derside of the arches. Since the plastic is gone, now these purlins can be repositioned on the top of the arch. This provides one clean smooth line that forms the top curve of the roof. We found out (yes, of course, the hard way) that one smooth line presents less resistance to wind gusts, not to mention greater ease when pulling the plastic taut. Have a great week!
From all of us at Green Edge, 
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Alicia, Natalie, and Emily)

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 receives shiitake this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventu-ally. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Swiss Chard – We grow this green all year because it will grow in every season. (It’s the only green that grows well in the cold of the winter or the heat of the summer.) Known for its mild flavor and versatility, it’s great steamed, stir-fried, braised, sautéed, or in soup. It’s no wonder that it is our most popular!
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.
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
Green Onions - Some people refer to these as ‘scallions’. No matter their name, like radishes , they are a sure sign that spring has arrived and summer isn’t too far away.
Carrots – The 4th and last bed is now large enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious. We will have enough to deliver them to you both this week and next!

THE COMBO CORNER
The apple selections from Cherry Orchard are finished for the Winter.
This week’s bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres this week is a cow's milk Gouda. It is made with Snowville Creamery milk. This washed curd, semi-hard cheese has been aging for over six months, and works well with beer & cheese pairings, or cut into cubes for a quick snack.

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!

**Please remember to return the green, red, and/or black bags to your host site. This week everyone received the produce is one of our bags. (But just barely – having started with 3 to 4 bags available per share, there are about 200 floating around somewhere…) Thanks for your attention to this!**

RECIPES
‘GREENDRINK’ De-Mystified
As requested by some from the Open Farm Day, here is Theo’s method and recipe for ‘green drink’.
Ingredients: 
2 qts. of tea (see below) 
1 blender jar mixed veggies 
3 Tbsp. sweetener (may use any sugar) 
1 Tbsp. honey 
½ tsp. sea salt, or other 
Directions: 
1. The 1st step is to brew a tea with 2 quarts water and 1 cup of a mix of dried herbs: ilex guayusa, yerba mate, and nettles. Other ingredients are fine, and should be selected for flavor and nutrient value. 
2. Fill the blender jar with veggies. For the drink at the farm day, Theo used sunflower and kale microgreens, salad mix, and other veggies that were available at the farm then. Any veggie is great, roots like carrots and radishes, or any leafy greens, or any combo of any of these. 
3. Pour the tea mixture over the veggies in the blender jar. Add the sugars, honey, and sea salt. Blend this until the leafy greens and roots are liquefied. Then strain this through a fine cloth. **NOTE: Theo uses a Vita-Mix blender. This is the reason for the need to strain the liquid before drinking. If using a juicer, you can re-duce the liquid needed. 
4. This drink is best consumed within 24 hours to utilize all of the nutrients.
Editor’s Note: This is not the only way to concoct a ‘green drink’, but is the way Theo made the one for Open Farm Day. If you are familiar with juicing, and own a juicer, then this method may not be the one you want to use… but if you don’t own a juicer, most blenders will work for this.
Sautéed Carrots and Green Onions 
~from Rouxbe Cooking School www.rouxbe.com
Step 1: Cutting the Carrots - Peel 6-8 carrots and slice into rounds about ¼“ thick. 
Step 2: Parboiling the Carrots - Bring a large pot of cold water to a boil. Add the salt and stir. Set up an ice bath. Add the carrots and parboil. This should only take a few minutes, as you just want them to be cooked about ¾ of the way through. When ready, drain the carrots and immediately place them into the ice bath.  
Step 3: Draining and Drying the Carrots - Once the carrots have completely cooled, pat dry with paper towels. If prepping ahead, you can place the carrots onto a baking tray lined with a clean kitchen towel and then place into the refrigerator until ready to use. 
Step 4: Preparing the Green Onions - Using ½ bunch of green onions, slice just the bulb of the green onion into slits lengthwise. Then finely slice the green onion. This can also be done a few hours ahead of time. Simply place into a bowl and cover with plastic wrap, and store in the refrigerator until ready to use. 
Step 5: Sautéing the Carrots - Heat a large fry pan over medium-high heat. Once hot, add 1 Tbsp of unsalted butter and 1 Tbsp of grapeseed oil, followed by the carrots. Let cook for a bit on the 1st side to develop a bit of color. Then, toss and continue to cook until the carrots are almost cooked through. 
Step 6: Finishing the Dish -Taste for seasoning, add salt and pepper if desired, and then top with the green onions. Toss to combine and serve immediately.
Glazed Carrots and Green Onions 
~from bhg.com
Ingredients: 
1 lb. carrots (6 to 8 medium), roll-cut* (4 cups) 
4 green onions, bias-sliced into 1-inch pieces (2/3 cups) 
2 Tbsp. honey 
2 Tbsp. margarine or butter 
1/8 tsp. ground ginger pepper
Directions: 
1. In a medium saucepan cook carrots, covered, in a small amount of boiling lightly salted water 4 to 6 minutes or until nearly tender. Drain; remove from pan.
2. For glaze, in the same saucepan combine the green onion, honey, butter, and ginger. Cook and stir over medium heat until combined. Stir in the carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with pepper. Makes 4 servings.
*To roll-cut carrots, hold a knife or cleaver at a 45-degree angle to the cutting surface to make the first cut, then give food a quarter- to half-turn before angle-cutting again.

Stir-Fried Kale with Slivered Carrots
 ~sparkpeople.com; reprinted from the American Institute for Cancer Research
Ingredients: 
1 bunch fresh kale 
2 tsp. canola oil 
2 carrots, peeled and cut julienne 
2 cloves garlic, minced 
1 tsp. ground coriander 
Salt & freshly ground pepper to taste 
Pinch of cayenne pepper, if desired
Directions:
1. Rinse kale and remove stems, including large stem running through center of each leaf. Place a few leaves in on top of each other and cut into thin strips. Repeat until all kale is cut. 
2. Add kale to pot of boiling water and boil uncovered 10 minutes. Drain and set aside. 
3. In large skillet, heat oil over medium heat. Add carrots and sauté two minutes. Add garlic and sauté 1 minute more. Add coriander, salt and pepper, to taste, and cayenne, if using. Cook for 15 seconds. Add kale and cook 1-2 minutes.
Kale and Carrot Salad
~from blog.breakawaytrainingonline.com
Ingredients:  
Kale 
1-2 carrots, grated 
1/2 cup sunflower seeds 
1-2 cloves garlic, minced 
Salt and pepper to taste 
 ¼ tsp of cumin 
1 tsp fresh ginger, grated 
2 Tbsp of Braggs’ liquid aminos or soy sauce 
2 Tbsp rice wine vinegar 
2 Tbsp sesame oil
Directions: Wash the kale and remove and discard the tough center stalks. Chop the leaves in long narrow strips. (Think cutting cabbage for coleslaw). Lightly steam the kale (or not) for 3-4 minutes, then plunge it into cold water. This helps to keep the green color and prevent further cooking. In a large bowl, mix the cooked, and now cooled kale with the grated carrots and sunflowers. In a glass jar with a lid mix the dressing ingredients, give it a good shake and then pour over the kale. That’s it!

April 13, 2012

Week 18 Veggie List

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

April 11, 2012

Week 17 Newsletter, Winter 2012

ATHENS HILLS CSA
When you pick up your share today, you may notice that some of them are packed in brown paper bags. We were caught off-guard this week. I forgot to continue to nag about The Return of the Green Bags. If your share is in paper today, it simply means that not enough folks have remembered to make the return of the green (red or black) bags from previous weeks. We tried to share the paper ones with all locations, and apologize to those who are meticulous about their returns, but ended up with paper today anyway. 

Today, or tomorrow you will receive an email from Liz that is a link to this season’s CSA survey. It is designed to take only two to three minutes to complete. Please take a moment to answer the questions. Your answers are so important to us; many improvements have been made based on suggestions and complaints we have received from past surveys. Do not hesitate to speak freely. Your responses are anonymous. We will keep this survey open for a month to give everyone ample time to respond. Thanks for that. 

Our third internship position has been filled and Christopher will arrive in the first weeks of May. We still have one more vacancy, and we are awaiting visits from more candidates in coming weeks. Having that last space filled provides a needed sense of completion. The engineering students’ projects are nearing completion also – one group has already begun the installation of the equipment. Now comes the reality check. Will what looks good on paper really work to make the covering/uncovering task easier, faster, and accomplishable by one person? 

The early warmth has allowed us to begin to turn the greenhouses from winter to summer a few weeks early this year. We’re already mowing and trimming. The tomato and pepper starts and sweet potato slips are started. The crew is planting beets, carrots, and of course, more salad mix and herbs. The potato field has been worked some too. But, no sense in getting in too much of a rush. There are still freeze warnings for several nights this week. Don’t forget to return your cloth bags, PLEASE. Have a great week!

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

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 - Some get oyster mushrooms this week; the rest receive shiitakes.
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 therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
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 less this week, about a half-pound. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
French Breakfast Radishes
- The first several of these I’ve had have been very spicy. Radish to the max!
Green Onions - Some people refer to these as ‘scallions’. No matter their name, like radishes , they are a sure sign that spring has arrived and summer isn’t too far away.

THE COMBO CORNER
The apple selections from Cherry Orchard finished last week.
This week’s bread from The Village Bakery and Café is the French galette.
The cheese share from Integration Acres this week is called Griffin’s Dream. It’s named for Chris and Michelle’s son because he has a love for the stinkiest and gooeyist aged cheese, and has loved it since he was a toddler. This is a pasteurized goat cheese with a bloomy rind (a French-style chevre) that has been aged at least two weeks. Try it on roasted asparagus!

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!

***Please remember to return those bags when you pick up your veggies this week. Thanks!***
 
RECIPES
Several people asked us to include the recipe for the 'Green Drink' we served at the Open Farm Day, so be looking for it next week.

Risotto with Peas, Mushrooms, and Green Onion
from: myrecipes.com
Ingredients:
3 tablespoons butter 
3/4 cup chopped green onions 
½ teaspoon chopped fresh thyme or ¼ teaspoon dried 
3/4 cup arborio or medium-grain white rice 
2½ cups (or more) low-salt chicken broth 
 3/4 cup frozen petite peas, thawed 
1 cup grated Parmesan cheese
Directions:
Sauté mushrooms until soft and set aside. Melt butter in a heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2½ cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by ¼ cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese and sautéed mushrooms; season with salt and pepper. Serve risotto, passing remaining cheese separately.

Mushroom and Green Onion Omelette
~from Ready, Steady, Cook
Ingredients:
Olive oil
2-3 oz. mushrooms, sliced
1 green onion, thinly sliced
3 eggs
1 Tbsp water
1 Tbsp finely chopped chives
Parsley sprigs, to serve
Directions:
1. Heat a little oil in a large frying pan over medium heat, add the mushrooms and green onions and cook, stirring, until tender.
2. Whisk the eggs and water in a bowl, add the chives, pour the mixture over the mushrooms and season with salt and pepper. Cook over low heat for 3-4 minutes or until the mixture is almost set and light golden on the base. Slide the omelette onto a board and roll up.
3. Serve omelette drizzled with olive oil and parsley sprigs.

Sautéed Mushrooms and Green Onions
from: nutritionmd.org. Makes 2 servings.
Simple but delicious, this perky side dish is bound to become a family favorite.
Ingredients: 
1 tsp olive oil
½ tsp cumin seeds
4 green onions, thinly sliced
½ pound mushrooms, thinly sliced
1 tsp salt
½ Tbsp fresh lemon juice
1 good pinch black pepper
1 good pinch cayenne pepper
Directions:
Heat oil in a large skillet. When hot, add cumin seeds and let sizzle for several seconds. Add green onions and stir-fry a minute or two. Add mushrooms and salt and sauté just until tender. Season with lemon juice, black pepper, and cayenne.

Mushroom Soup with Greens
from: brysonfarms.com
Ingredients:
5-6 cups chicken or vegetable stock
4 ounces mixed mushrooms (or one type), thinly sliced
2 Tbsp. unsalted butter
Salt
1 shallot, finely minced
2 garlic cloves, finely minced
2 sprigs thyme, leaves pulled off and roughly chopped (tarra- gon is a nice substitute)
½ cup frozen or fresh peas
2 Tbsp. soy sauce
2 tsp. canola oil
Fresh cracked pepper
2 cups mixed greens, roughly chopped (any type, even ba- by spinach or even mixed vegetable greens)
Directions:
1. Heat medium sized soup pot over medium high heat and melt butter. Add shallots, mushrooms, garlic, thyme and season lightly with salt and pepper. Cook stirring until mushrooms are tender (a few minutes). Add the peas and cook for a minute or two. 
2. Cover with the broth and bring to a boil. Let simmer gently for 5-10 minutes for the flavours to mix. Add the canola oil, soy sauce and some fresh black pepper. Check seasoning and adjust with salt or soy sauce, and pepper. Place a small handful of greens in each of four bowls and ladle some of the broth and mushrooms into each bowl and enjoy.

April 6, 2012

Week 17 Veggie List

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

April 4, 2012

Week 16 Newsletter, Winter 2012

ATHENS HILLS CSA
First this week is a reminder to the fruit share members: This is the last delivery of apples for the winter. We hope you have enjoyed last year’s bounty! Thanks. 

Last week was chock full of happenings. One of the engineering classes (remember them?- working on the greenhouse covering projects) installed the concrete supports for their prototype design. The other group came to dig the holes for theirs. We expect the 2nd group’s concrete on Thursday. We are so very curious to see their designs installed and operational. 

BIG KUDOS go to our senior staff member, Kip, and also to Rob. Both ran his first-ever half-marathon on Sunday. Kip fin-ished eleventh in a group of 20 or so. Rob also did great and finished in the middle of his group. But that wasn’t the end of the day for either of them. Then Bethany, Becky, Kip and Rob returned to the farm to clean the basement area for the two new interns who were scheduled to arrive later in the afternoon. 

The two interns arrived late Sunday afternoon. Natalie went to Hocking College and has a degree wildlife science. She has also worked for another organic grower in Athens, so she has some experience with commercial growing already. Emily graduated last June from OSU in Environmental and Natural Resources. She has worked on water quality issues and monitoring for the Monday Creek Restoration Project. We are thrilled to have them both. 

We have also broken ground in the East Field for our latest crop expansions. This field has been difficult to manage for annual crops. Dan had the great idea to plant some perennial crops – so both rhubarb and asparagus are going in when the crowns arrive. We aren’t expecting a harvest from them for at least one more growing season, but both of these veggies are in short supply when in season, and we think they will be a good fit in our farm plan. Other fields have also been tilled at least once so far. Soon the extra lintels from the greenhouse side plastic will be placed to form more raised beds for more herbs and salad mix. Have a great week.

From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, Laurel, Natalie, Emily, 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 - This week some will receive oyster and some will receive shiitake. We try to mix things so everyone has had the oyster mushrooms at least once. Hope you enjoy them.
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 therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
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.
Spinach – There’s less this week, about a half-pound. 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 store ones, but they are sweet and delicious.
Arugula - As described before, this is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad.

THE COMBO CORNER
The last apple selections from Cherry Orchard this week include Cameo, Fuji, 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 Alexander. This natural rind tomme cheese is made from goat and cow’s milk and is aged for over 7 months. As the cheese ages and ripens, its flavor becomes sharper and the texture more dry. It can stand alone for slicing, but it is also lovely grated into salad, soups, and sauces.


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
Arugula Pesto
~from marthastewart.com
Ingredients: 
1 large bunch arugula (about 1 packed cup), trimmed and coarsely chopped 
2 tablespoons extra-virgin olive oil 
1 small garlic clove, minced 
2 teaspoons freshly squeezed lemon juice 
1/2 teaspoon coarse salt 
Freshly ground pepper, to taste   
Directions: 
Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.

Penne with Beef and Arugula  
~from foodnetwork.com
Ingredients: 
1 (1-pound) New York strip steak 
1 teaspoon herbs de Provence 
1 garlic clove, minced 
¾ cup extra-virgin olive oil, plus 3 tablespoons 
1 pound penne pasta 
¼ cup balsamic vinegar 
2 tablespoons Dijon mustard 
½ teaspoon salt, plus more for steak and pasta water 
½ teaspoon freshly ground black pepper, plus more for steak 
¼ cup chopped fresh basil leaves 
¼ cup chopped fresh parsley leaves 
2 cups chopped arugula
Directions: 
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Arugula and Carrot Salad with Walnuts and Cheese
 
from The New York Times, by author Martha Rose Shulman, 11/9/10
Ingredients:
4 cups wild or baby arugula 
2 cups grated carrots 
2 tablespoons broken walnuts (1/2 ounce) 
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce) 
1 tablespoon finely chopped fresh tarragon
For the dressing: 
1 tablespoon fresh lemon juice 
1 tablespoon sherry vinegar 
1 teaspoon balsamic vinegar 
Salt to taste 
1 teaspoon Dijon mustard 
1 small garlic clove, pureed or finely minced (optional) 
1/4 cup extra virgin olive oil 2 tablespoons walnut oil
Directions:
1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3. Shortly before serving, toss the salad with the dressing.
Yield: Serves four to six.
Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.

Warm Quinoa Salad with Kale and Arugula 
~from TASTYYUMMIES
Ingredients: 
1 cup quinoa
1 large bunch kale, stems removed, finely chopped
3 cloves garlic, minced
1 red bell pepper, chopped
¼ cup olive oil plus 2 teaspoons
1 medium onion, diced
1 lemon, zested
1-2 lemons, juiced
1 bunch of arugula, stems removed, finely chopped
1 bunch fresh mint, stems removed, finely chopped
kosher salt
freshly ground black pepper
Directions:
1. Cook quinoa according to the package directions. Meanwhile, in a large skillet, heat 2 teaspoons of olive oil over a medium-high heat. Add onion and red pepper, sauté until onions are translucent. Add garlic, cook for 1-2 minutes. Add kale and lemon zest. Cook for 5-7 minutes, until the kale is wilted. Remove from the heat. 
2. In a small bowl add 1/4 cup of olive oil, the juice from 1-2 lemons, 1 minced garlic clove, salt and pepper. Whisk together. 
3. After the quinoa is cooked (about 15 minutes), add to a large serving bowl and fluff with a fork. Add the kale mixture, fresh arugula, and fresh mint, toss to combine. Pour the dressing over the top, toss again to combine. Taste, add more salt and pepper if needed. Serve. This can be served warm, room temperature, or cold.

Arugula-Kale Pesto 
~fromwww.thrivinglifestyle.com/blog 
Ingredients: 
1 cup of arugula leaves 
1 cup chopped kale, stems removed 
½ cup walnuts 
 3 tbs. extra virgin olive oil 
 1 garlic clove, unpeeled (feel free to add more) 
sea salt & pepper to taste
Directions: Combine all ingredients in a food processor. Pulse until smooth. Mix pesto with some brown rice or quinoa pasta, and voila, you’ve got yourself a yummy dish! For the carb conscious, this pesto also goes great with spaghetti squash.