At the farm, we have many plans for this month long break. The sidewalls of the greenhouses still need secured for the winter, and we still have some planting of lettuce and spinach transplants to do in the greenhouses, just as a start. In addition, we are preparing the materials for a workshop on high-tunnel winter production scheduled for December 6th. This workshop is happening with the sponsorship of Rural Action, a long-standing local NGO. If you know anyone who might be interested in the workshop, please have them email us at firstname.lastname@example.org, and we’ll send along information with more details.
Monday, our inspectors from the FDA gave us a surprise visit. We are always glad to see them, but sometimes the timing leaves a lot to be desired. The inspection took place without any big news, which is what we always strive for in the packing room.
The Winter 2013 season is ¾ full with more enrollments arriving every day. If you are still thinking about it, please don’t delay too much longer. We would be very sad to tell a current member that there is no space available. Thanks.
We are continuing to search for a new Dublin pick-up site. A new contact we make is willing except they are uncertain where they will be after January leases renew. Our further constraint is the distance from our current site. Our delivery schedule is so tight that there is little extra time to go farther northwest than we already travel. If you have any ideas, please contact Miranda, as our time for making a final decision grows nearer every day. And thanks for that too.
If you are joining us for winter, we’ll see you in a month. If not, we hope you will join us next summer for another season of fresh, organic produce! Have a great week!
From all of us at Green Edge, Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, & Miranda)
Mushrooms - Some get oyster mushrooms this week; the rest receive shiitakes. Store in the fridge in a paper bag.
Heirloom Tomatoes - This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Salad Radishes - You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multicolor).
Arugula - 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 or sautéed over pasta.
Kale – We can’t live without fresh greens. They’re good fiber that tastes great. Soup or sauté is an excellent way to use it. Raw, ‘massaged’ kale is a favorite around the farm.
Tatsoi - Tatsoi is a very mild Asian green that is delicious raw or lightly stir-fried, steamed, or added to soup (at the end). The stems are juicy and tender.
Pie Pumpkins /Acorn Squash- Whichever squash you received, it’s about 3 lbs. This is enough for a pie or just a nice baked veggie dish. Or cubed or diced in a stifr-fry or sauté’.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is the Smoked Alexander, raw goat's milk tomme-style cheese. During the aging period of about five months, the Alexander is periodically scrubbed with kosher salt, helping it develop its natural rind. They also lightly smoked this batch of Alexander over some apple wood.
PICKUP CONTACT NUMBERS AND HOURS
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)
For those whose last pickup is this week: If you still need to return bags from this week or earlier, feel free to drop them at your host site next week. We can still pick them up at the sites then. Thanks to all for your efforts to return our bags this season!
from www.tastyyummies.com, serves 4
1 cup quinoa
1 lg 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 re moved, finely chopped
1 bunch fresh mint, stems re moved, finely chopped
freshly ground black pepper
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.
In a small bowl, add ¼ cup of olive oil, the juice from 1-2 lemons, 1 minced garlic clove, salt and pepper. Whisk together.
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.
Try those lovely radishes with some butter or cream cheese and salt on bread. It’s a lovely little snack.
Kale, Mushroom and Tomato Sauté with Polenta
2 tablespoons olive oil, divided
½ pound sliced mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about ¾ pound), stemmed and roughly chopped
1 roll (18 ounces) precooked polenta, cut into 8 rounds
¼ cup grated Parmesan cheese (optional)
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
Soba Noodles, Tatsoi and Mushrooms with Sweet-Sour Cucumber
From recipeland.com, serves 4
SWEET-SOUR CUCUMBER: 1 cucumber, cut into matchsticks 1 clove garlic, minced 2 tablespoons rice vinegar ½ tablespoon honey ½ teaspoon sesame oil 1 teaspoon chili pepper flakes 1 teaspoon sesame seeds, toasted salt to taste
MUSHROOM & VEGGIES: 2 tablespoons vegetable oil 1 each yellow onion, chopped 2 cloves garlic, minced ½ inch ginger 4 cups mixed mushrooms, sliced 1 small carrot, cut into matchsticks 1 banana pepper sliced, or jalapeno 1 red chili pepper, seeded & chopped
FLAVORFUL BROTH: 4 cups broth, vegetable or any 1 tablespoon miso paste 1 tablespoon hot chili paste 1 teaspoon vegetarian oyster sauce
NOODLES AND TATSOI: 12 oz soba noodles 8 cups greens, tatsoi or spinach or mix
Add cucumber into a medium bowl. Add the garlic, rice vinegar, honey, sesame oil, chili pepper flakes, and sesame seeds. Mix until evenly coated and well combined. Season to taste with salt. Caver and put in the refrigerator.
In a large sauce pan, add the oil over medium-high heat until hot. Add ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant. Add onion, and cook until soft and browned, about 5 minutes. Stir in the mushrooms, and cook until most of the liquid has evaporated and browned, about 6 minutes. Add the carrot, green, banana or jalapeno, and chili peppers or dried flakes, stirring often, and cook for about 2 minutes until the vegetables start to become soft.
Pour the broth in the pan, add the miso paste, Korean hot chili paste to taste and oyster sauce if using, and bring to a boil. Add the noodles and stir to make sure that noodles are in the broth. Cook the noodles for about 5 minutes or desired consistency. Stir in the tatsoi or spinach, and cook for another 1 to 2 minutes until the leaves are all wilted. Remove the pot from the heat, and let cool for a few minutes. Divide into serving bowls and top with sweet-sour cucumber.
From the Joy of Gardening Cookbook by Janet Ballentyne, 1984
PREPARING PUMPKIN FOR THE TABLE: Slice off the top and bottom of the pumpkin so it stands flat. Using a chef’s knife, peel the skin from the pumpkin, following the contour of the flesh. Slice the pumpkin in half, scoop out the seeds, and slice, chop, or grate the flesh.
SOME COOKING TIMES: Steam (1 ½“cubes); 5-10 minutes Blanch ( ½“cubes): 5-10 minutes Sauté ( ½“ cubes): 6-10 minutes (Grated): 4-6 minutes Stir-fry ( ½” cubes ): 5-10 mintes (Grated): 4-6 minutes Bake (whole): 1 ½ hours at 350 F. ( ½“ cubes): 20-30 minutes at 350 F.