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.

May 16, 2012

CSA interim update

We are currently on a break between our two CSA cycles. Our Summer 2012 CSA will begin on June 20th and runs for 20 weeks through October 31st. We are still accepting new members, so if you or someone you know would like to enroll, please see http://www.greenedgegardens.com/CSA.htm for enrollment information and registration forms.

Meanwhile, we're keeping busy at the farm, planting all the greenhouses and fields with summer crops. George has been building a 4th cabin for our last intern, Glenn, who will arrive this weekend. We're looking forward to 2nd and 4th grade students from West Elementary (part of the Athens City School District) visiting tomorrow. West Elementary has been ordering our salad mix all year long, and now students will get a chance to see where and how that salad grows. This is exactly the kind of local community-agricultural connection that we love!

May 2, 2012

Week 20 Newsletter, Winter 2012

The last week of the Winter 2012 cycle is here today! We hope that you have enjoyed your experience and will join us again this summer and/or next winter. Liz will keep your contact information so that You will receive the very 1st notices of the enrollment period for next winter. Again a huge thanks for your continuing support! 

Yesterday Kip and the crew were able to pull the plastic on the greenhouse. After all the ropes were in place, it only took them 5½ minutes to pull it up and over, and place the anchor wires. We think this may be our absolute best time! Of course, it took the better part of the rest of the day to secure and tighten the plastic and secure it with ‘wiggle wire’ in all of the tracks. Tight plastic lasts longer because it is not constantly rippling in the strong winds we have. All but one of the greenhouses has been cleared of the winter-grown produce. The hot house is already full of basil starts and the promises of sweet potato slips for planting later in the month. Two truckloads of manure have arrived for the planting of the asparagus crowns later this week. It will be another 2 years before we will have asparagus to sell. (This may explain why asparagus is more expensive.) 

The last two interns for this season have been selected and they will arrive in the last two weeks of May. One will stay until the end of the season, and the other will leave in August. And speaking of leaving in August, we will be happy/sad to be saying goodbye to Liz. She will be leaving this summer to attend graduate school for a Master of Public Health Nutrition at the University of North Carolina in Chapel Hill. We can’t say enough wonderful things about her. We will miss her shining disposition, not to mention her wonderful cakes (all gluten-free)! We are beginning our search for her replacement now. Do you know anyone who might be interested? 

Once again, we express our gratitude for your support of our farm. Your continued participation helps us employ many people, gives young folks an opportunity to experience farm life, and means that farming may indeed be a viable livelihood. 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)

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 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 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).
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!
Cilantro – This herb is such a wonderful addition to a fresh green salad. It also is a ‘must-have’ for fresh salsa. But in addition, it makes a great pesto too!

The apple selections from Cherry Orchard are finished for the winter.
This week’s bread from The Village Bakery and Café is French Baguette.
The cheese share from Integration Acres is fresh chèvre, a pasteurized goat's milk cheese. This batch was made just days ago and was hand-ladled into forms before being sprinkled with kosher salt. Enjoy it on crackers or in a salad

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!

Bag Return
If possible, please stop by your host site sometime before next week to return your bags. We always have to make one more trip around to collect the last coolers and bags. Thanks for all your efforts to keep the costs down. We will see you in June or next winter. THANKS AGAIN!! 

Website - www.greenedgegardens.com

Freezing Cilantro
Even though it’s early in the season for fresh cilantro, you may have more than you can use. Unlike many herbs, cilantro does not dry very well. In fact, it loses most of its flavor when dried. So, if you have excess, try freezing it. Wash the leaves, pat them dry, lay flat on a cookie sheet, and freeze. When frozen, put them in a tightly sealed bag and keep in the freezer until needed. 

Carrot and Cilantro Soup 
~from allrecipes.com
1 tablespoon olive oil 
2 large onions, chopped 
5 medium carrots, chopped 
2 cloves garlic, chopped 
1 fresh red chili pepper, chopped 
3 (28 ounce) cans roma tomatoes, with juice 
1 cup vegetable stock 
1 bunch chopped fresh cilantro 
2 tablespoons balsamic vinegar 
1 tablespoon white sugar 
1 tablespoon brown sauce 
1 tablespoon Worcestershire sauce salt and pepper to taste 
1 cup heavy cream
1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chili pepper until tender. Mix in tomatoes, vegetable stock, ½ the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes. 
2. Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through. 
3. Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Roasted Carrot & Cilantro Soup
From www.guiltykitchen.com. Yield: Approximately 1 litre of soup
Prep Time: 20 minutes
Cooking Time:40 minutes
1 lb. carrots, peeled and uniformly sliced
1 tsp. veg oil
salt & pepper to taste
1/4 tsp. cumin
1 small onion, roughly chopped
1 Tbsp. veg oil
3 small potatoes (I used 3 small nugget or new potatoes)
900mL low-sodium chicken broth
1/2 bunch cilantro (I use just the leaves)
1. Preheat oven to 400°F. Toss sliced carrots in 1 tsp. veg oil, salt, pepper, and cumin. Roast in the centre of your oven for 30 minutes, turning once during cooking. Remove when slightly caramelized or blackened (don’t worry, they aren’t burned!). Set aside.
2. In heavy bottomed saucepan, sauté onion on medium heat in 1 tbsp of oil. Meanwhile, peel potatoes and cut into large chunks.
3. Once onions have turned slightly translucent, add potatoes and sauté for about 10 minutes.
4. Add the stock and crank up the heat. Once boiling, lower to a more manageable simmer. Keep simmering until the potatoes are almost done, then add the carrots that you roasted into the pot. Cook just enough to warm the carrots up, then remove from heat.
5. Pour soup into blender or food processor in batches (or use your immersion blender you kitchen gadget freak you). Add in your cilantro at this point as well. Blend it all up until it’s as smooth as you like.
6. Return soup to saucepan and reheat. Serve with crusty bread for dippin’ and maybe a swirl of sour cream or crème fraîche for you fancy people.

Carrot - Mushroom Loaf
From Molly Katzen’s Moosewood Cookbook. Makes 4 to 6 servings.
1 cup chopped onion 
4½ grated carrots 
1 lb. chopped mushrooms 
5 eggs 
2 cloves garlic 
1 cup fresh, whole wheat bread crumbs 
1 cup grated cheddar cheese 
¼ cup butter 
Crush garlic into melting butter, Add onions and mushrooms and sauté till soft. Combine all ingredients ( saving half the breadcrumbs and cheese for the top.) Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining breadcrumbs and cheese. Dot with butter.
Bake at 350 for 30 minutes covered and 5 minutes uncovered (or until browned.)