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.

August 29, 2012

Week 11 Newsletter, Summer 2012

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)

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.
– 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 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.

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)
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!

Laotian Eggplant with Tomatoes, Onion, and Mint
from vegetariantimes.com
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!
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 
This potato nest recipe makes 4 servings as a main course or 8 servings as a “tapa.”

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

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.

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

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

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!

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