Week 11 Newsletter, Summer 2012

ATHENS HILLS CSA

Driving to the top of the ridge on the way to town yesterday, the first signs of fall stared back at me from the facing slopes of woods as I descended the other side – the lime green and yellow tinges of autumn are beginning to show on some of those trees. Why was I surprised when so much of this growing sea son has been so unlike any other we can remember? Still, the second half of this CSA cycle begins today and promises many more and different veggies to come. As the light slowly wanes, and the temperatures begin to cool, old favorites like salad mix will begin to return. While the summer squash will quickly fade, others will hang on a little longer. 

Work on the drainage project for the greenhouses continues at a little slower pace now that George has started back to classes. Two of the five houses are finished. We continue to learn new techniques to apply and teach about building efficient and productive houses. Our newest adaptation is the sloping of the soil on the outside of the house so that runoff will be captured by the ditches we are installing currently. As we reviewed our store of knowledge and experience, we were shocked that we hadn’t automatically applied this. From now on, it will be the plan. 

Most of the fall/winter field crops are planted thanks to the huge efforts by all of the crew members. With the rainfall of last night, some of the overhead watering of the new transplants can be suspended for a day leaving hours for other tasks to be finished. Kip is busy today with changing the pond filter for the drip irrigation system. This is a once a year activity involving the canoe as the filter and intake nozzle are suspended in the middle of the pond. It’s a tricky task to accomplish due to a poorly placed wing nut. 

Plans for the Winter 2013 season are still being completed. We are excited for the chance to add a new partner item and two new pickup sites in Athens. Many people are contacting us to be put on the waiting list. When the call for signup goes out to you first, please don’t delay in responding as we expect to fill up quickly. Have a great week!

From all of us at Green Edge, 

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany,Natalie,Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Mushrooms - We have shiitakes returning this week!
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Slicer & Cherry Tomatoes- This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. For best quality, don’t refrigerate them
Potatoes –Just dug one week ago Monday, these are FRESH! WE hope you will be able to discern the difference from the potatoes from the store.
Green or Long Beans – Long beans are great for stir-fry or blanching and serving in salads. The regular green beans are terrific in all of the usual ways too – steamed, boiled with ham, stir-fry, sauté, or roasted.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.

THE COMBO CORNER

The Cherry Orchards fruit share has more lovely yellow and white peaches and Gala apples, just picked this week. This apple’s crisp, sweet flavor is similar to the Golden Delicious. Gala apples originated in New Zealand and became popular in the US in the 1970’s.
The bread from The Village Bakery and Café is French Galette.
This week’s cheese share from Integration Acres is Feta Cheese.

PICKUP CONTACT NUMBERS AND HOURS

BREATHING SPACE YOGA (New Albany) – 614-216-9370 (12-8pm)
TIBET ROAD – 614-784-8124 (11am-6pm)
BEXLEY NATURAL MARKET – 614-252-3951 (3-8pm)
HILLIARD POWER SHACK – 614-506-3086 (4-7pm)
CLINTONVILLE COMMUNITY MARKET – 614-261-3663 (11am-8pm)
PILATES STUDIO OF CENTRAL OHIO – DUBLIN - 614-336-9502 (4-8pm)
HYACINTH BEAN – 740-594-9302 (12-6pm)
HARMONY CHIROPRACTIC – 740 592-4631 (3-7pm)
 

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

RECIPES

Laotian Eggplant with Tomatoes, Onion, and Mint

from vegetariantimes.com

http://www.vegetariantimes.com/recipe/laotian-eggplant-with-tomatoes-onion-and-mint/LowFat

This recipe was sent to us from Elise B., a member from Bexley. I have included the link to the recipe directly as well as the ingredients and directions below. Enjoy! Thanks Elise!

Ingredients: 

1 Tbs. vegetable oil 

1 lb. Japanese eggplant, trimmed & diced (3 C.) 

1 med. red onion. thinly sliced (1½ C.) 

4 med. tomatoes, chopped (2 C.) 

3 Tbs. dark brown sugar 

2 Tbs low-sodium soy sauce 

2 tsp. lime juice 

1½ tsp. chile-garlic sauce, such as Huy Fong 

3 cups bean sprouts 

1 8-oz. can sliced bamboo shoots, rinsed and drained 

½ C. chopped fresh mint

Directions: Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
I bet Long Beans would be a great addition to this dish, too.

Potato Nests with Eggs, Peppers, and Mushrooms 

from: www.spanishfood.about.com

This potato nest recipe makes 4 servings as a main course or 8 servings as a “tapa.”

Ingredients: 

4 medium potatoes 

24-32 oz olive oil 

9 oz mushrooms 

½ red bell pepper 

½ yellow bell pepper 

8 green onions, cut into 2-inch lengths 

4 large eggs 

4 tsp chopped parsley

Directions:
1. Peel and grate the potatoes. Immediately pour 1.5 to 2-inches olive oil into a 8 or 10-inch heavy-bottomed deep frying pan or electric fryer. Heat oil. When hot enough to fry, press one quarter of grated potatoes into bottom of a small sieve to form the “nest.” Put another small sieve on top to keep potatoes in place and fry in hot oil until golden. Remove and drain upside-down on a paper towel. Fry 3 more nests and drain them on a paper towel..
2. De-seed and slice peppers into strips. Slice green onions into 2-inch lengths. Slice mushrooms. In another 8 to 10-inch frying pan, heat a few tablespoons of olive oil and sauté the vegetables until softened. 

3. Fry the eggs one at a time. Turn over “nests” and fill each one with the sautéed vegetables and fried eggs.
4. Garnish with parsley.

Variations:
Tapa-Size – Make 8 smaller nests with the potatoes. Top each with a fried quail egg instead of a chicken egg.
Potato Blanket – Instead of nests, simplify the recipe by making “pancakes” rather than “nests.” Make potatoes into 4 pancake-shaped mounds and flatten. Pour only a 1/4-inch of oil in frying pan and fry on both sides until golden.
Ham and Egg Nests – Replace onions, mushrooms and peppers with slices of Spanish Serrano ham and top with an egg.

Red, White, and Blue Potato Salad

from: Martha Rose Shulman, Cooking Light, JULY 2004

Ingredients: 

2 C. white potatoes, cut into bite- sized pieces 

2 C. small red potatoes, quartered 

2 C. small blue potatoes, cut into bite-sized pieces 

¼ C. finely chopped red onion 

2 tablespoons chopped fresh parsley 

1 tablespoon chopped fresh dill 

1 tablespoon chopped fresh chives 

3 hard-cooked large eggs, finely chopped 

¼ C. red wine vinegar 

2 tablespoons olive oil 

1 ¼ teaspoons salt 

2 teaspoons Dijon mustard 

½ teaspoon freshly ground black pepper 

1 garlic clove, minced

Directions: 

1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl. 

2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. 

3. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently. 

4. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled. 

Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

….and thanks for remembering to return your share bag when you picked up today. Your efforts are greatly appreciated!

Week 10 Newsletter, Summer 2012

ATHENS HILLS CSA

As Kip walked the fields this week, he made note that the pumpkin foliage is beginning to die down some. In just a few weeks, they will be ready to harvest. The winter squashes won’t be too far behind them either. As you can tell from this week’s share, we have begun to harvest some of the potatoes. And there are still lots more to be brought in the next few weeks. And so the fall tasks begin – even though we have yet to see September in the dateline. This year has been such a change from what has been considered ‘typical’. 

This week, the second fall intern, Jane, started her work here. She graduated from Ohio University with a degree in economics and has spent the last two years working through AmeriCorps helping with garden programming and teaching agriculture to disadvantaged citizens at Good Works in Athens and also in Oregon. Her experiences are a good fit here. Our last member will join us in September. We are very thankful to have all of them. 

This week Kip and George started the first of two drainage projects scheduled for this year. The greenhouse project of 2 years ago that was funded through an EQIP grant required drainage that we had never used. We learned a big lesson from those results. This fall we will be installing roof drainage lines on the north side of all the rest of the greenhouses. With funding help from the NRCS, these improvements will improve the health of the soil and of the veggies. 

Miranda has been diligently working on finalizing the details for the Winter 2013 cycle. We have established the dates. It will begin on Wed., Dec. 5th. The final delivery will be on May 1. We suspend deliveries this year for Dec. 26th and Jan. 2nd. She is also confirming existing partner items, and confirming the commitments of the host sites before we begin the enrollment. There is still no final word on the new partner item we are trying to add; you will be the 1st to know when we do. 

Thanks to all who ordered canning tomatoes. All that we have for the Aug. 29th and Sept. 5th deliveries have been offered, but if you are still interested, we have a waiting list for September 12th. You can call Miranda to see what is available. Have a great week!

From all of us at Green Edge: 

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Bethany, Natalie, Jane, MollyJo, Emily, Laurel, & Miranda) 

THIS WEEK’S VEGGIES

Potatoes - Just dug on Monday, these are FRESH! WE hope you will be able to discern the difference from the potatoes from the store.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Slicer & Cherry Tomatoes - This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. Don’t refrigerate them for best quality.
Cucumbers – Crunchy and juicy – these are especially prolific this summer. Removing the seeds can help reduce the all-too-common distress these sometimes cause….
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Green or Long Beans – Long beans are great for stir-fry or blanching and serving in salads. The regular green beans are terrific in all of the usual ways too – steamed, boiled with ham, stir-fry, sauté, or roasted.
Summer Squash - This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog  

THE COMBO CORNER

The fruit share consists of Stanley Prune Plums, yellow, and white juicy peaches, and Golden Supreme Apples (an early Yellow Delicious Apple). At the bottom of the bag are Honey Crisp apples, a new highly desirable apple developed in Minnesota. This is the first crop of Honey Crisp apples for Cherry Orchards’ young trees.

The bread from The Village Bakery and Café is French Galette.

The cheese from Integration Acres is a version of the new Alexander tomme. It's a mixed raw milk cheese with Snowville Creamery cow milk and goat's milk from Chris and Michelle. Aged for a little over two months, this tomme has developed a natural rind that has been rubbed with salt. This cheese is best served on a cheese plate, with fresh fruit slices and crackers.

PICKUP CONTACT NUMBERS AND HOURS

BREATHING SPACE YOGA (New Albany) – 614-216-9370 (12-8pm)
TIBET ROAD – 614-784-8124 (11am-6pm)
BEXLEY NATURAL MARKET – 614-252-3951 (3-8pm)
HILLIARD POWER SHACK – 614-506-3086 (4-7pm)
CLINTONVILLE COMMUNITY MARKET – 614-261-3663 (11am-8pm)
PILATES STUDIO OF CENTRAL OHIO – DUBLIN - 614-336-9502 (4-8pm)
HYACINTH BEAN – 740-594-9302 (12-6pm)
HARMONY CHIROPRACTIC – 740 592-4631 (3-7pm)
 

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

TIMELY TIPS

Frozen Peppers - What better way to remember the bounty of summer than to taste it in the winter. Freezing peppers is the absolute easiest way to do that. Peppers are probably the only vegetable that does not require any more preparation that washing, drying, and cutting. Put the cut pepper pieces in an airtight container of your choosing, either a plastic bag or freezer container. Remove as much air as possible. Store in the freezer for up to a year. Another method is to freeze the individual pieces on a cookie sheet and put the frozen pieces in the container. That method allows you to take out only the amount you need instead of thawing the whole container at once. 

RECIPES 

 Last evening Kip went to a dinner meeting. His contribution was a salad made from chopped-to- bite-size tomatoes, peppers, cucumbers with seeds removed and thinly sliced onion. The dressing was simple: drizzled olive oil, umeboshi plum vinegar, salt and pepper. Stir and allow flavors to meld, about 30-45 minutes. It’s best served at room temperature. With cooler evening temperatures, you can trade the cucumber for summer squash; sauté the veggies with some garlic, the same dressing and serve over steaming pasta for a warm meal.

Potatoes

So, what is the best way to cook freshly dug potatoes? I asked this question of my search engine and found myself on a blog where someone had posed the very same question. Answers included the following:
~Boil them until tender, and serve with butter, salt and lots of black pepper 

~Wash them, cut "x"s on them, toss them in olive oil and sprinkle with kosher salt. Now, toss them in a HOT cast iron skillet (already heated in a 400 degree oven) and bake till they are tender and "exploded”. 

~Boil them until just tender in salted water then thick en with flour, add butter, some milk, and lots of black pepper....Serve in a bowl, with hot corn bread.

Plenty more ideas are available at: www.Chowhound.chow.com


Simple Tomato Cucumber and Eggplant Salad Recipe

from www.chow.com

Ingredients: 

3-4 Eggplants split lengthwise 

Olive Oil 

1 large Heirloom (any ripe one works) tomato 

1 medium cucumber 

1-2 Tbsp. Red Wine Vinegar 

3 Sprigs of Green Onions or thinly sliced ½ of small red onion 

Sea salt and freshly ground black pepper 

4 ounces Fresh feta cheese 

Oregano (if desired)

Directions:
1. Preheat the oven to 425 deg. F. Generously oil a baking sheet with olive oil. Oil the cut side of the eggplant and place it cut side down on the sheet. Add pepper and roast the eggplant until it is creamy and tender. When done, scrape the eggplant from the skins.
2. While allowing the eggplant to cool, cut the cucumber and the tomato into about ¼ inch dice. Thinly slice the onions and toss with a small pinch of salt. Pour vinegar over the mixed veggies to combine. Allow time to marinade in the fridge.
3. Once the eggplant has cooled, and the salad had time to marinade, combine the eggplant, the oil in which it was roasted and the feta with the salad. Stir well, and enjoy with crusty bread.
 

Braised Green Beans and Summer Vegetables
from: www.eatingwell.com 

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
1/2 cup white wine , or reduced-sodium chicken broth
1 pound green beans, trimmed
1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes , or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese

Directions:

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

….And thanks for remembering to return your share bag when you picked up today. Your efforts are greatly appreciated! 

Week 10 Veggie List

tomatoes (slicers or cherry tomatoes)

cucumbers

summer squash

peppers

swiss chard

sunflower microgreens or micromix

eggplant

potatoes

beans (either green or long beans) OR basil OR salad mix

Week 9 Newsletter, Summer 2012

 ATHENS HILLS CSA

Last week seems to be the transition to autumn for us. The rain and cooler temperatures brought such relief to the plants and the workers. Two interns, Glenn and Chris, returned to school. Liz left and Miranda has officially assumed even more responsibilities in the office. We have added two new faces to our work force. Molly Jo joined us after her AmeriCorps contract with Rural Action’s Ohio Stream RestoreCorps was finished. She also has experience as the Edible Schoolyard Coordinator for the Athens-based Community Foods Initiative. We are very pleased to have her joining us. Jane will start next week. 

This week’s work schedule reflects the changing season. The crew will begin to transplant the kale and collards for fall field crops that we’ll harvest through mid-December. With a few more days without rain, we will begin to harvest the potatoes. Of course, weeding is always being done; it’s like laundry and dirty dishes. And the root crops like turnips and rutabagas that were planted a week or so ago are ready for hoeing. All the while we continue to pick the peppers, green beans, eggplants, squashes, beans, and tomatoes so that those plants will keep producing. 

Planning for the Winter 2013 season is beginning and we are very excited. We are expecting to add at least one new host site in Athens. We are also beginning talks to add another partner item for the winter. We are very excited about this, and we’ll tell you all about it when the details are worked out. 

Canning tomatoes are still available for both the 22nd and the 29th deliveries, but since these paste tomatoes are a determinant variety, the harvest will not last much longer after those dates. (‘Determinant’ describes a plant that sets fruit all at once. ‘Indeterminate’ varieties set less fruit at one time, but the fruiting time lasts for a much longer period.) Paste tomatoes have less juice, which means they ‘cook down’ faster when making tomato sauce. The price is the same as the last several years: $25/ 25 lbs. Just send Miranda an email or call to reserve your box(es). And please return the boxes if you can. Have a great week!

From all of us at Green Edge, 

Becky (Kip, Dan, Mark, Rob, Theo, Penny, Emily, Alicia, Miranda, Bethany, Natalie, and Molly Jo)

THIS WEEK’S VEGGIES

Mushrooms - A smaller amount of shiitake this week.
Slicer & Heirloom Tomatoes – Don’t store the tomatoes in the fridge, unless you plan to use them now, or you have cut into them. The heirlooms are delicate and bruise easily, but are sooo tasty! The hybrid slicers are more firm with a little more acidity. Also tasty!
Summer Squash - This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog 

Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough!
Green Beans – How many green beans does it take to fill 137 shares? 86+ lbs. Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.

THE COMBO CORNER

The fruit from Cherry’s Orchard includes Crest Haven Peaches and a low acid white peach called Arctic Gem. Their first picking of Gala apples is also included with a few Bartlett Pears. This orchard has been in operation for 50 years.

The bread from The Village Bakery and Café is French Galette.

The cheese share from Integration Acres is Goat Gouda, a raw milk cheese that's been aged just a bit over two months. Though still technically young, it already has developed a pleasant sharpness.

PICKUP CONTACT NUMBERS AND HOURS

BREATHING SPACE YOGA (New Albany) – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET – 614-252-3951 3-8pm
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
 

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks! 

TIMELY TIPS

Storing tomatoes: We attempt to ship you tomatoes that are not ‘dead ripe’ the day you receive them. Store them shoulder side (stem end) down, and blossom end up. Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon.

RECIPES

Grilled Heirloom Tomato and Goat Cheese Pizza

from www.myrecipes.com
Ingredients: 

1 (13.8-ounce) can refrigerated pizza crust dough 

Cooking spray 

1 garlic clove, halved 

1 large heirloom tomato, seeded and chopped (about 10 ounces) 

½ cup (2 ounces) shredded part- skim mozzarella cheese
3/4 cup (3 ounces) crumbled herbed goat cheese
Directions: 

1. Prepare grill to medium heat.

2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12” x 9” rectangle. Lightly coat dough with cooking spray. 

3. Place the dough on grill rack coated with cooking spray; grill 1 minute until lightly browned. Turn crust over. Rb with garlic; sprinkle with womato and cheeses. Close frill lid; grill 3 minutes. Serve immediately.

ED.s note: I am not exactly sold on the idea of refrigerated store dough because of the ‘dough conditioners’ that are used. A homemade version for the crust would be tastier, but not as quick to prepare. ~

Roasted Green Beans with Mushrooms, Balsamic Vinegar, & Parmesan Cheese
(Makes 4-6 servings, recipe created by Kalyn) 

from www.kalynskitchen.com
Ingredients:
8 oz. mushrooms, sliced in ½ inch slices 

1 lb. fresh green beans 

1 ½ T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese

Directions: Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices ½ inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, and then sprinkle with finely grated Parmesan. Serve hot.

This is a recipe from Open Farm Day - Thanks for sharing, Stephen!

Tomato and Beet Salad

Vegetarian and gluten-free; vegan if you omit the feta (or substitute for it). Makes about 6 cups.

Ingredients:
3 cups bite sized wedges of perfect ripe tomatoes, at room temp. I used heirloom tomatoes from the share for quality and color plus a few good tomatoes from Clintonville Co-op.
3 cups bite sized wedges of boiled, peeled and cooled beets, at room temp. I used 2 weeks worth of beets from the share which I oven-roasted. 

6 tbsp best-quality, fruity extra-virgin olive oil, I used Frantoi Cutrera Primo DOP Monte Iblei* available from Whole Foods 

sea salt black pepper 

½ cup feta cheese

crumbled handful of fresh mint leaves
Directions:
1. Toss the tomatoes and beets with the olive oil, a couple big pinches of salt, and a few grinds of black pepper. Taste and add salt and more oil as needed. 

2. Put the vegetables in a wide, low serving bowl. Top with the feta and mint and serve immediately.

Pasta Stuffed Tomatoes 

from Joy of Gardening Cookbook, Ballantyne, 1984 

Ingredients:
6 medium- size tomatoes
2 tablespoons butter
2 c. finely chopped zucchini or summer squash

2 garlic cloves, minced
1½ cups cooked vermicelli, cut into 1 inch pieces
¼ cup whipping cream 

salt and pepper
¼ cup crumbled farmer cheese or feta cheese

Directions:
1. Preheat the oven to 400 F.
2. Scoop out the insides of the tomatoes and reserve to use in a soup. Turn the tomatoes upside down on a paper towel to drain.
3. In a sauté pan, melt the butter and sauté the zucchini and garlic until the zucchini is tender crisp, 3-5 minutes. Combine the zucchini with the vermicelli and cream and toss. Season to taste with salt and pepper. 4. Spoon the filling into the tomatoes and sprinkle the tops with the cheese. Bake for 15 minutes, or until the tomatoes are soft but still hold their shape. Serve immediately.

We are always thrilled to hear from members. Do you have a great way to prepare one of the many veggies you are receiving? Or maybe your mom did. Please feel free to share them with us for the newsletter or we can just post it to the blog, OR you can leave a comment on the blog with the information.

Week 8 Newsletter, Summer 2012

ATHENS HILLS CSA

If you looked carefully at the crew names each week, today you would note the name ‘John’ was missing. For six years, John Healey worked with us in the fields and at one time managing the packing room. Last year, he worked with us on Saturday because he was teaching art at one of the local elementary schools. And yesterday, Monday, was his last day at the farm. He is still teaching art and trading childcare duties with his wife who is soon to begin graduate school. We will miss him and his cheerful willingness to do the task at hand. Good luck John! 

This weekend we also said goodbye to two of the summer interns, Chris and Glenn. Both of them are soon to be back at school; Glenn will finish her bachelor’s degree and Chris will start his graduate studies in philosophy. One of the positions is already filled; we welcome Molly Jo to the farm. We are interviewing for the remaining one. We’ll know that soon. 

The work continues. Sunday’s steady rain gave us all a needed rest time. The sky was so overcast all day that the greenhouses were never opened. I can’t remember the last time that happened in the summer. Newly seeded beds were soaked to the bottom of the worked soil. I swear that some of the neighbor’s field corn grew at least 6” that night. Other friends made similar claims about their soybeans. Still, the dry weather in other parts of the country is continuing. We are sure this will impact the prices of foods like milk and eggs in the coming months. 

The perimeter of the perennial field was mown last week; the asparagus weeded. The sweet potatoes are all weeded, and the winter squash vines are so vigorous they are covering the nearest sweet potato plants (that are just growing taller). We will start harvesting potatoes soon. Dan is planting the first of fall spinach, as well as more of salad, dill and cilantro. 

Canning tomatoes are available. If you are interested, let Becky know. Price is the same as last year: $25/25lb. These are ‘paste’ tomatoes and make nice sauce or plain tomatoes in a jar. Have a great week.

From all of us at Green Edge, 

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia, Molly Jo, Natalie, and Emily)

THIS WEEK’S VEGGIES

Sunflower Microgreens - Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy. 

Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough! 

Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy. 

Summer Squash - This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog. Slicer Tomatoes – You’ll find these in the white bag with the garlic. Don’t store them in the frig, unless they are cooked. 

Garlic – The garlic comes from another organic grower down in these parts. The little onion worms in our soil attack these bulbs also, so we don’t grow it anymore. Hope you enjoy! 

Green Beans – How many green beans does it take to fill 136 shares? Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.
Peppers – Mixed sweet peppers are a part of the bounty this week. Whether green, red, or some other color their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Parsley or Sorrel – We had not quite enough of either of these for everyone, so we divided them by sites. We’ll switch out another time, so all can use them.

THE COMBO CORNER

The fruit from the orchard on the hill includes Paula Red apples and tree ripened peaches. A cluster of seedless Mars grapes tops off the share. 

The bread from The Village Bakery and Café is French Galette. 

The cheese from Integration Acres is Smoky Goat.

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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

RECIPES

Congratulations to Micah Emigh, age 10, for winning an ‘Outstanding of the Day Award’ at the Ohio State Fair for his entry of “Fruit Salsa”. (In fact, two of the judges ask him for his recipe!) His mom, Autumn, tells us the ‘Outstanding of the Day’ means he was in the top 20% for his project – Sports Nutrition 1, after winning a “State Fair Selection” at the Franklin County Fair. Micah belongs to the Dream Achiever’s 4-H Club.

FRUIT SALSA 

Micah Emigh, Dream Achiever’s 4-H Club

Ingredients:
½ large red onion, chopped 

¼ cup lime juice 

1 peach, peeled & chopped 

1½ cups of fresh pineapple, chopped 

½ large red bell pepper, chopped 

1 garlic clove, minced 

1 small sweet or hot pepper seeded & minced 

¼ cup cilantro, chopped 

¼ cup orange juice 

salt and pepper to taste

Directions:

Combine onion and lime juice is a large bowl. Add fruit, bell pepper, garlic sweet or hot pepper, cilantro, and orange juice. Season with salt and pepper. Stir together and chill for 2 hours. Store covered for up to 2 days. Makes 12 servings. Our thanks to Micah for sharing his recipe!

SORREL SOUP

www.allrecipes.com

I haven’t tried this yet, but I will soon. The length of cooking time for the rice is curious, but it is apparently a thickener. Anyway, the preparation time is a definite winner!

Ingredients:
3 cups of vegetable broth 

2 Tbsp uncooked white rice 

1 bunch of sorrel, stemmed and rinsed 

½ cup heavy cream salt and pepper to taste

Directions:
1. In a large saucepan, bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender. 

2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

STIR-FRIED ASIAN EGGPLANT

from Katie Chin, Everyday Chinese Cooking, 2000

Ingredients:  

4 Asian eggplants 

2 teaspoons salt 

1 tablespoon oyster sauce 

1 teaspoon sugar 1 teaspoon sesame oil 

2 tablespoons vegetable oil 

2 teaspoons minced garlic 

2 hot red chile peppers, seeded and thinly sliced

Directions:
Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.

In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.

Heat a wok or non-stick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

BEET AND POTATO SAUTE 

Here’s a dish that was made from some leftovers from market…
1. Remove, wash, and save the greens of 3-4 beets. Cook, cool, and peel, and dice beets. 

2. Dice about 4 potatoes into ½” cubes. Heat a frying pan or skillet and melt about 2 tablespoons of butter. 3. Add several slices of fresh ginger root, 1 medium diced onion, and 3-4 cloves of smashed and diced garlic. When the onions are translucent, add the diced beets and potatoes. 

4. Cover and cook on low temperature. In the meantime, cut the beet green stems into 1” length pieces, and add them to the frying pan. 

5. Finally, slice the beet greens. Add them to the pan in the last 5 minutes. At this time add 1-2 tablespoons of tamari (soy sauce) and 1 tablespoon of brown rice vinegar. Simmer until greens have wilted completely. 

6. Garnish with sour cream if desired.

SWEET PEPPER BURRITOS

from allrecipes.com

Ingredients: 

1/3 cup chopped onion 

1 teaspoon canola oil 

½ cup diced sweet red pepper 

¼ cup diced yellow pepper 

¼ cup diced green pepper 

½ teaspoon ground cumin 

2/3 cup cooked brown rice 

½ cup shredded Cheddar cheese 

2 tablespoons cream cheese, cubed 

1/8 teaspoon salt 

1/8 teaspoon pepper 

2 (8 inch) flour tortillas 

Salsa

Directions: 

1. In a nonstick skillet, sauté onion in oil for 2 minutes. Add the peppers; sauté for 5 minutes or until crisp-tender. Sprinkle with cumin; sauté 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up. 

2. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

STORING TOMATOES 

We attempt to deliver you tomatoes that are not dead ripe the day your receive them. Store them shoulder side (stem end) down, and blossom end up. 

Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon. 

PLEASE KEEP THOSE GREEN BAGS COMING HOME!
 

Week 7 Newsletter, Summer 2012

ATHENS HILLS CSA 

Golly-gee Whilickers! Open Farm Day Summer 2012 surpassed all expectations of fun, amazing food, wonderful people, enchanting children, and tuneful music. And the weather couldn’t have been better (for the end of July)! What I love most about Open Farm Day is finally meeting the ‘names’ we have grown to know over the years (or months). I’m never disappointed. Over 70 folks from around the region came for the visit. Many were ‘wowed’ by the complexity of the systems; the obvious attention paid to each of the garden beds; the cheerfulness and diligence of our amazing crew; the apparent order of the various areas; and so many other things, they can’t all be listed here. And of course, we all collapsed with happy exhaustion when it was over. Our heartfelt thanks go out to all who attended and all who helped make it a success! 

This week’s shares have turned out somewhat differently than we had planned, and from the list we sent you on Friday. Much of this has to do with the unseasonable dryness. Even with the terrific drip irrigation that you saw on Sunday, the recovery time for re-growth of some items, namely the chard, has been slower than in past years. So, instead of the chard this week, we have included some potted parsley plants. There are care instructions on the 2nd page for keeping it in the pot for indoors, or for transplanting it to your garden bed. Do not expect to keep it healthy in the outdoors in the pot that it comes in unless you are willing to water it daily.

Monday found the crew busy with the usual chores – harvesting, weeding, watering. The 2nd sweet potato field is almost completely weeded for the final time. The fall fields are being readied for planting. With the tomatoes finally coming on, thoughts of saucing and canning keep popping into view. Again, we will be offering canning tomatoes for sale, and more specific details will be shared in future newsletters as we get closer to actually having them available. In the meantime, enjoy the bounty of the summer. With schools starting so much earlier this year (at least down here), it seems like summer is almost over. Have a good week!

From all of us at Green Edge, 

Becky (Kip, Dan, John, Rob, Theo, Penny, Alicia, Bethany, Mark, Liz, Miranda, Chris, Natalie, Glenn, Emily) 

THIS WEEK’S VEGGIES 

Sunflower or MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Beets – These keep so long in the crisper drawer. Don’t panic! They are so sweet, we can’t get enough!
Summer Squash - We grow 3 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
Basil – Enough said for now. I never have enough basil….
Slicer Tomatoes – Hooray! The tomatoes are finally ready to eat. Now we know it’s summer. You’ll find these in the white bag with the basil.
Garlic – The garlic comes from another organic grower down in these parts. Like the onions, the little onion worms in our soil attack these bulbs also, so we don’t grow it anymore. Hope you enjoy!
Flat-Leaf Parsley Plants – We hope you will use and enjoy this renewable source of fresh parsley. The care instructions are on the 2nd page. Flat-leaf parsley is highly preferred by chefs unless the dish is tabouli.

THE COMBO CORNER 

The fruit from Cherry Orchards includes Paula Red apples (a tart McIntosh type of apple, good for cooking and for eating) and juicy Red Haven peaches. The drought is really affecting their crop with the last two months rainfall totaling less than two inches. They have been able to irrigate the peaches, but not the apples. 

The bread from The Village Bakery and Café is French Galette. 

The cheese from Integration Acres is Snow Melt - an aged, raw cow's milk cheese made with milk from Snowville Creamery. The name honors the creamery as well as how well it melts. Make grilled cheese sandwiches with it, or grate it on top of tortilla chips and broil to make nachos. Add it to homemade macaroni and cheese or sprinkle on pizza. It’s a great melting cheese! 

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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

TIMELY TIPS

Care Instructions for Indoor Parsley: Set your parsley in a sunny spot like a south-facing window or a glassed-in porch. The kitchen windowsill is fine (use a saucer) as long as it gets at least six or more hours of sun a day. Water twice a week. Move the pot to the sink and soak it thoroughly, then let it drain before returning it to its regular spot. Parsley is highly susceptible to crown rot, so do not overwater either. Fertilize the plant every four to six weeks. Use a water soluble 5-10-5 fertilizer, and add it to one of the water applications. Harvest parsley by cutting the leaf stalk at the soil line. Take a few sprigs from each plant, as you need it in the kitchen.

Care for the parsley plant outdoors: Set plants in full sun or partial shade in rich, moist soil with pH between 5.5-6.7. Keep roots cool and moist with mulch, but to avoid rot, keep mulch away from the crown of the plant. In September, promote new foliage by cutting back the plants set out in the spring.

Drying Parsley: To dry fresh parsley, hang the bunch upside down in a warm, dry, well-ventilated spot out of direct sunlight for a few weeks, or until the leaves are dry. The dried parsley can be used as is, or crushed and stored in an airtight container.

Drying Parsley in a Paper Sack: If you're concerned about your parsley getting dusty as it dries, place the bunch of parsley in a paper sack, then gather the opening of the sack around the parsley stems. Secure the opening of the sack and the stems with string or a rubber band, then hang the sack upside down. Use the tip of a paring knife to make several ventilation holes in the sack. The sack will keep the parsley clean and dust-free until you're ready to use it.

 RECIPES 

STIR-FRIED CUCUMBERS
from: www.chinesevegetarianrecipes.org

Ingredients: 
Cucumber: 2 
Garlic: 2 cloves 
Seasonings: 
Soy Sauce: 1 tablespoon 
Salt: 1 teaspoon 
Vegetable oil: 2 tablespoons
Preparation: 
1. Wash the cucumbers and peel them. 
2. Cut each cucumber into half. Use a soup spoon to dig the seeds out.
3. Slice the cucumbers. 
4. Peel the garlic cloves and mince them. 
Directions: 
1. Heat the wok and pour 2 tablespoons of vegetable oil into it. 
2. When the oil is hot, drop the minced garlic in. 
3. When you smell the garlic aroma, pour the sliced cucumber into the wok.
4. Stir for half a minute. 
5. Add the salt and soy sauce and stir them fully. 
6. Turn off the heat. It is ready to serve. 
Tips: 
1. Don’t stir fry for a long time. The cucumber is edible even when it is raw, so it is not necessary to cook it out. Liquid will start to accumulate after a long time of stirring, reducing the nutrients of the cucumber. 
2. For more spice, add pieces of red chili pepper to enrich the color and the flavor a little bit.

ED.’S NOTE: I’VE BEEN WONDERING IF I COULD FIND A RECIPE FOR COOKED CUCUMBERS. I WILL TRY THIS BECAUSE I’M CURIOUS. I BET IT WILL BE DELICIOUS, OR AT LEAST, VERY INTERESTING….

MARINATED TOMATOES

For a quick side dish or topping for pasta, try cutting ripe tomatoes in chunks. Drizzle with olive oil, sprinkle with vinegar (I like rice wine, umeboshi plum, or balsamic), salt and pepper. Stir together. Cover and let set for an hour or so. A flavorful and simple bonus to any meal.

BABAGANOUSH
from: www.food.com

Ingredients: 
1 large eggplant (about 1 pound)  or equivalent amount small eggplants
1 clove garlic, minced 
¼ teaspoon salt 
¼ cup finely chopped fresh flat- leaf parsley, plus more for garnish 
2 tablespoons tahini 
2 tablespoons lemon juice
Directions: 
1. Preheat oven to 450 degrees F.
2. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
3. On a cutting board, work garlic and ¼ teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

In the next few newsletters, I hope to include recipes for some of the amazing food we all shared at the Open Farm Day. What a great meal!! Our hats are off to all the amazing cooks who shared their creativity! YUM-YUM-YUM