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.

October 31, 2012

Week 20, Summer 2012

ATHENS HILLS CSA
What better way to end the Summer 2012 season than to harvest in the snow-Yikes! The crew worked in the packing room all morning, but then braved the cold rain to harvest more for these last bundles of goodness harvested just for you. Fortunately, during this last harvest, the forecasted wind gusts had not reached us yet. We are so hoping that you did not sustain any damage at your home. 

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 info@greenedgegardens.com, 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)



THIS WEEK’S VEGGIES
Salad Mix - For the fall mix, there are 7 varieties of lettuce plus mizuna, pe-tsai, and tatsoi. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
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 COMBO CORNER
The last fruit from Cherry Orchard includes Red and Yellow Delicious apples along with Gala apples. Bosc pears are also included. Neil and Faybelle say, “We hope you have enjoyed the summer and fall fruit.”

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
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!
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!

RECIPES
Warm Quinoa Salad with Kale and Arugula
from www.tastyyummies.com, serves 4


Ingredients:
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
kosher salt
freshly ground black pepper


Directions:
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

Ingredients:
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)

Directions:

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

Directions:
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.


PIE PUMPKINS
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.

October 24, 2012

Week 19, Summer 2012

  ATHENS HILLS CSA
This week marks the final week of pickup for some of the half-share members. For us, it’s a bittersweet time. We’re sorry to see the shares end, but at the same time, we’re anxious to finish all of the preparatory work that readies us for the winter season. If you haven’t had a chance to take the customer survey, please take a couple of minutes and share your feedback with us. Customers feedback weighs heavily with us. For example, starting with this winter, the bread share will receive many varieties of bread, not just French-style. Your answers DO help us make the changes for your best experience. Here’s the link: http://www.websurveymaster.com/s/AHCSA_survey_modified. Thanks!

Even though the days have been glorious, the exceptionally warm and dry weather has made extra work for us. It seems this week like someone is always watering some newly planted area. These areas require overhead watering until the plants are set, or the seeds have sprouted. Whichever it is, they and the ground have been extremely thirsty. In fact, one of the projects for this week is to install the drip irrigation in the houses. 

Some of the fall tasks we will begin this week (and hope to finish) are the annual field cleanup from this previous season. The crew will be picking up, winding, and storing hoses; picking up the stakes for the peppers and eggplants; hanging the hoops that elevate the row cover and protect against insect infestations; and more winding up of all of the feed lines and small lines of the drip irrigation system. 

In addition to this annual cleanup of the fields and raised bed areas, there is still planting to be completed. The crew is still planting another round of salad mix and Asian greens; staggered plantings mean less chance of running short of greens that are ready to be harvested. Also, there is still another bed of carrots to be planted. Fall is never boring for us! Enjoy these warm days of fall. 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 - Some get oyster mushrooms this week; the rest receive shiitakes. Store in the fridge in a paper bag.
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.
Peppers – Mixed sweet peppers are 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.
Heirloom Tomatoes- This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Swiss Chard – The chard is back this week. This versatile green can be used as a spinach substitute. Using it in a stir-fry is still my favorite way to prepare it.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They work great as a wrapper for rollups w/ rice and other veggies.
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
Pie Pumpkins - There are 1-2 (depends on their sizes) pie pumpkins in your share this week. This should be at least enough for one pie or perhaps a soufflé.


THE COMBO CORNER
The fruit from Cherry Orchards includes the last of the Magness pears for the season, as well as Cortland, Mutzu, and Melrose apples.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is Feta, an aged raw goat’s milk variety. It's great crumbled on a salad, and it's also terrific with eggs. Michelle sent a recipe; it’s on page 2. Thanks, Michelle!


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!
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 precious bags this season!

RECIPES
Double-cheese Spinach Omelet 
from: Michelle at Integration Acres
Ingredients: 
1 bunch green onions 
1 sprig fresh oregano 
1 tablespoon olive oil 
5 ounces fresh spinach 
2 large eggs 
1 tablespoon milk 
¼ cup crumbled feta cheese 
2 slices fresh mozzarella 
¼ cup roasted red pepper slices

Directions:
 
~Cut green onions crosswise into diagonal slices. Finely chop oregano. 
~Heat olive oil in 9-inch skillet over medium heat. Add green onions and cook until slightly softened. Add spinach and stir until wilted. Drain any liquid from skillet and then stir in oregano. 
~In a small bowl, whisk together eggs and milk. Sprinkle feta onto spinach mixture, then pour egg mixture on top. 
~Using a spatula, softly stir mixture in pan until eggs are set. Place mozzarella and pepper slices down the center of the egg mixture. Gently fold over one side to cover filling, then fold in other side. 
~Slide omelet onto a flat plate. Serve with a side of crusty bread and olive oil dip. 
~Serves 2.

Salad Radishes

Each of the varieties we grow has a different flavor and tanginess. The White Icicle is the tangiest. The Easter Egg is the mildest, and the French Breakfast is usually somewhere in between. Individual radishes can be different from the one next to it in the field and in the bunch. These are so fresh and new that their greens will be a great addition to any salad.

Pie Pumpkins  

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 minutes (Grated): 4-6 minutes 
Bake (whole): 1 ½ hours at 350 F. ( ½" cubes): 20-30 minutes at 350 F.

PUMPKIN PUREE: To make a puree from pumpkin, slice the pumpkin in half and scoop out the seeds. Put a little water in the bottom of a baking dish and set the pumpkin is the dish, flesh side down. Bake for about 1 ½ hours at 250., or until the flesh is tender. Scoop out the flesh and process it in a food mill, blender, or food processor. The puree should be thick enough to hold a spoon. If the puree is watery, cook down or strain before using.

Pumpkin Red Peppery Soup

Ingredients:
2 tablespoons vegetable oil 

1 ½ cups diced onions 
1 ½ cups diced sweet red peppers 
2 cups pumpkin puree 
2 ½ cups milk 
2 teaspoons chilli powder
¼ teaspoon ground cumin 
1/8 teaspoon cayenne
salt and pepper 
½ cup minced sweet red peppers (garnish)

Directions:
In a large soup pot, heat the oil and sauté the onion and 1 ½ cups red peppers until limp, 3-5 minutes. Add the pumpkin puree and milk. Heat thoroughly. Cool the soup slightly and puree the mixture in a blender or food processor until smooth. Add the spices and salt and pepper to taste. Continue cooking over low heat for 15 minutes. Serve hot and garnish with the ½ cup minced red peppers.

Wild Mushroom & Pumpkin Risotto

from: foodnetwork.com
Ingredients:
1 tablespoon olive oil 

1 cup finely chopped onion 
2 cloves garlic, minced 
1 teaspoon thyme 
¼ pound shiitake mushrooms, stemmed and sliced 
¼ pound white mushrooms, trimmed and sliced 
1 cup unsweetened packed pumpkin 
1 cup Arborio rice 
4 cups canned chicken stock or vegetable stock 
Nutmeg 
Salt 
Pepper 

Directions: 
Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg, salt and pepper.

Warm Swiss Chard & Mushroom Salad

from: allrecipes.com 
Ingredients:
1 tablespoon olive oil 

2 cloves garlic, minced 
1 bunch Swiss chard, cut into thin strips 
10 cremini mushrooms, sliced 
¼ cup chopped onion 
3 tablespoons balsamic vinegar 
12 grape tomatoes, quartered 
2 tablespoons crumbled blue cheese 
1 pinch salt and ground black pepper

Directions:
1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard and cook until wilted, about 3-5 minutes; transfer mixture to a bowl, reserving any liquid in the skillet and returning it to the heat.
2. Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2-3 minutes. Pour balsamic vinegar over the mushroom and onion mixture; cook and stir anther 2-3 minutes; add to the bowl with the chard mixture, along with the tomatoes. Gently mix and add the blue cheese. Season with salt and pepper to serve.

October 17, 2012

Week 18 Newsletter, Summer 2012

 ATHENS HILLS CSA
First – an important message from Cale, our mushroom grower: If you aren’t quickly using all of the mushrooms this week, then please transfer them to a paper bag. We had so many wet items this week that using our paper bags would cause soggy mushrooms so we used the plastic bags instead.

Folks here have heard me say often enough: “Plans are what you make, life is what you get”. Despite the best efforts of all, we simply didn’t fulfill the goal of all the greenhouses completely planted by last Friday. But there is an excellent chance that by this Friday, this momentous task will be complete. Kip has finished mowing, disking, and planting the fields with cover crops for the winter. That’s another huge job finished. The drainage project is completely finished. As the leaves continue to turn color and fall, we are content with the accomplishments to date. When the planting is completed, the tasks will turn to securing the sides of the greenhouses for winter, continuing the development of the inside covering systems for the houses, and watering the newly planted beds – just to name a few.

Enrollment for the Winter 2013 season continues at a brisk pace, and spaces are filling quickly. Miranda has sent a second reminder for folks who haven’t responded either way. Please let her know if you still plan to enroll, but haven't sent a deposit. Thanks. Also, the first survey had some problems with one of the choices, but that has been fixed. Miranda has resent that for your opinions, so please take a few minutes, if you haven’t already, and let us know what you think. The survey is completely anonymous. Here’s the link to the survey: http://www.websurveymaster.com/s/AHCSA_survey_modified. Thanks for taking the time to help us improve! Many of the changes we have made in past seasons are the result of answers from our seasonal surveys. The more you tell us, the better we get.
 

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 - Some get oyster mushrooms this week; the rest receive shiitakes. Store in the refrigerator in a paper bag.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week. They have a tangy flavor and do not store as long as the sunflower, which are juicy and crunchy
Heirloom Tomatoes- This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Swiss Chard – The chard is back this week. This versatile green can be used as a spinach substitute. Using it in a stir-fry is still my favorite way to prepare it.
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. They are a wonderful addition to juice!
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They work great as a wrapper for rollups w/ rice and other veggies.
FOLKS WILL RECEIVE CILANTRO OR DILL:

Cilantro - Like arugula, this is a ‘love it or hate it” flavor. It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad or juice. OR
Dill - Some sites will receive dill instead of cilantro. It is excellent for veggie dips, salads and as an accompaniment to potatoes.
Red and Blue Potatoes - The red variety is called Desiree’ and is great for salad, boiling, and mashing. The blue ones are called Adirondack Blue. They are good for mashing and potato salad especially, but both varieties work well for all traditional potato recipes.



THE COMBO CORNER
The fruit from Cherry Orchards includes Bosc pears, an excellent choice for pear pie (The recipe is on the 2nd page) and Yellow Delicious and Red Delicious apples.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is Raw Goat Milk Gouda.


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!

As we near the end of this summer’s season, please take a moment to remember all of the green and red cloth share bags that are hiding in your cars or cupboards or drawers. We really need these to be returned to us for use with the next season. A huge ‘congrats’ to those of you who have figured a system for this that works!

 RECIPES
Faye Cherry’s Pear Pie

Ingredients

 ½ cup sugar 
2 Tbsp. flour 
¼ tsp ground ginger 
1/8 tsp ground cinnamon 
5 to 7 pears-peeled, cored, and sliced 
1½ tsp lemon juice 
¼ tsp sugar

Directions: Preheat oven to 350 degrees. In a large bowl combine ½ cup sugar with flour, ginger, & cinnamon. Add pears and toss. Place mixture in uncooked 9 " pie crust, sprinkle with lemon juice and top with unbaked pastry. Cut slits in top and sprinkle with 1/4 tsp sugar. Bake on bottom shelf of oven at 350 degrees for 60 minutes or until pears are done and crust is brown. ENJOY!

Sage Roasted Mushrooms & Potatoes 

from: grouprecipes.com, serves 3

Ingredients:
1 ½ lbs potatoes, halved 

12 oz fresh mushrooms 
1/8 cup olive oil 
1½ Tbsp. butter, cut into pieces 
1 Tbl fresh sage, chopped and rubbed 
kosher sea salt and fresh ground pepper

Directions:

1. Pour half of the oil into the bottom of a medium to large oven safe pan. Add potatoes. Season with salt and pepper, then add rest of oil. Toss well to coat the potatoes.
2. Bake in 400 degree oven for about 45 minutes, stirring twice, until fork tender, but NOT falling apart.
3. Remove from oven and add mushrooms, sage and butter pieces and carefully toss to distribute.
4. Return to oven and continue toasting for about 10 more minutes. Mushrooms should be done, but not withered, and potatoes should be tender and cut edges should be browning.

Potato Cheese Corn Chowder 

~from: the Maine Potato Lady’s catalog

Ingredients:
½ lb. thick-cut bacon, chopped into ¾" pieces 
2 large onions, chopped into ½" pieces 
5 unpeeled medium-sized potatoes cut into 1" cubes 
2 large bay leaves 2 sprigs fresh thyme, or 1-2 teaspoons dried 
1-2 cups well-flavored chicken or vegetable stock 
1-2 cups extra-sharp cheddar cheese, chopped or grated 
1 15-oz. can of creamed corn (or 2 cups fresh corn ker­nels, or 2 cups frozen corn kernels thawed and drained) 
Milk to thin the soup, if desired 
Freshly-ground black pepper 
Chopped parsley, to garnish

Directions:
1. Place a heavy-bottomed medium-sized soup pot over medium-high heat. Add the bacon and cook it until it is crisp. Using a slotted spoon, remove the crisped bacon to a small bowl. Add the chopped onions to the bacon fat. Adjust the heat to medium, and cook the onions just until they are soft. Do not let the onions brown.
2. When the onions are soft, add the potatoes, the bay leaves and thyme, and 1-2 cups chicken stock. If you prefer a thick soup, or if you plan to add milk to the soup later on, add the lesser amount, but be sure that the potatoes are covered. Cover the pot, and cook until the potatoes are soft.
3. When the potatoes are cooked, crush them with a potato masher, leaving some lumps. Reduce the heat to medium-low. Add the cheese, starting with just one cup; taste, and add more if desired.
4. After the cheese melts, stir in the corn, the reserved bacon, and plenty of freshly-ground black pepper, and let the soup heat for a few moments. Taste before salting. Remove the bay leaves and the thyme stems. Garnish with chopped fresh parsley. Serve hot.

Sweet Pepper and Collards Salad 

from: www.rawfoodsonabudget.com, makes one serving

Ingredients:

3 medium collard leaves 
1 tbsp apple cider vinegar 
sea salt to taste 
1 clove garlic 
4-5 pieces of dried tomato 
1 tbsp nutritional yeast 
2 tbsp hemp seeds 
½ red or orange bell pepper 
1 tsp extra virgin olive oil

This has been one of my favorite salads of the summer! It's amazing and perfect for the late summer and early fall when peppers are inexpensive and plentiful! You can use either collard greens or kale in this recipe! I have used both and they are spectacular. The key to keeping this recipe sweet is to use your own dried tomatoes or to buy them from a store. The brand Just Tomatoes™ makes a wonderful dried tomato. The difference between a sun-dried tomato and a dried tomato is flavor - a sun-dried tomato has a deeper flavor whereas a dried tomato is sweet like candy.
If you use a traditional sun-dried tomato for this recipe, add the sea salt right before you add the olive oil and NOT when you add the vinegar. Often sun-dried tomatoes come pre-salted and you don't want to over-salt your meal.


Directions:
1. Layer the collard or kale leaves on top of each other, roll them into a burrito, and cut them into thin ¼“ slices.
2. Place the sliced greens into a large bowl, and add the salt and vinegar, and mix well.
3. Mince the garlic and dried tomatoes. Now, add the garlic, dried tomatoes, nutritional yeast, and hemp seeds to the greens and mix.
4. Slice the sweet bell pepper and add it to the greens.
5. Add the olive oil and mix well.
6. Allow the greens to sit for 5-10 minutes. Enjoy!

October 10, 2012

Week 17 Newsletter, Summer 2012

ATHENS HILLS CSA
Activities continue at a fevered pace here on the farm. At least two rows in each greenhouse have been seeded and covered with row cover for better germination and for temperature and moisture control. The sweet potato harvest was finished just before the rains and cold temperatures arrived. We were able to get them into the space that we will use for curing them for the next two weeks. They will be moved to the tomato house for storage when all the tomatoes are gone. We need to raise the temperature in there for the sweet potatoes. Those finishing touches on the drainage project are finished, so now we can sow the grass seed to cover the bare soil. In the next few days, crews will plant collards and chard, and green onion starts. Also more carrots will be seeded. 

We keep an eagle eye on the frost pre-dictions each night since we still need to cover crops in the fields. Those crops (other kale, chard, collards, and Asian greens are getting sweeter every day as the temperatures go lower. Other crops like peppers are protected from the frost until temperatures go so low that covering just does not make a difference. 

As we announced earlier, our former pickup site in Dublin is no longer able to be a host. We are having some trouble finding a replacement site in the Sawmill/SR161 area. If you know of a business or person who might be a reliable replacement, please let us know. We want to keep this pickup area as an option! Miranda can give you the particulars if you need them. 

Each day of the week, we are receiving sign-ups for the winter season. If you have not yet responded to Miranda’s emails about joining, please do not delay. We would be sad to tell you there are no more spaces available. Locally in the Athens area, we have added 3 new sites for pickup: in Belpre, at the Athens Community Center, and at the Human Resources building of Ohio University. And finally, we will soon be sending our seasonal survey your way. Please take a moment to fill it out. Many of the changes we make are the results of your feedback. Thanks so much. 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
Salad Mix – For the fall mix, there are 7 varieties of lettuce plus a mizuna, a mild Asian green. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
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.
Sunflower Microgreens -These are a delicious and nutritious favorite of our CSA members. 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.
Cilantro - It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad or with basil in pesto.
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.
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.
Heirloom Tomatoes- This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Potatoes - Potatoes should be stored in a DARK, dry, cool location and should last for weeks. We hope you notice a difference in the flavor of our fresh potatoes from supermarket potatoes.


THE COMBO CORNER
The fruit from Cherry Orchards includes just-picked Yellow Delicious and Melrose (the Ohio state apple) apples, and is topped with Magness pears which are excellent keepers.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is Griffin's Dream, a pasteurized goat's milk cheese with a bloomy rind; it’s French-style chevre that has aged for nearly three weeks, Griffin's Dream is named for their son, who has loved flavorful aged cheeses since he was a toddler. He likes it best as an after-school snack, spread on baguette slices and drizzled with balsamic vinegar.


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! 

Thanks for bringing your bags back for the next use! As we near the end of the CSA, it is important that we get all the cloth bags back. Please take an extra look around the house to see if you might have an extra.
 

 RECIPES
Spicy Garlic Kale with Sautéed Red Peppers
from www.food.com 


Ingredients: 

2 bunch of kale 
½ cup leeks, chopped 
1 small onion, diced 
5 garlic cloves, minced or extruded through garlic press) 
1½ large red sweet pepper, cut into strips 
½ tsp red pepper flakes 
salt and pepper to taste

Directions: 

1. Wash Kale. Pull greens from the stalks, discarding stalks. Shred by hand into small pieces.
2. Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
3. Heat olive oil in heavy pan over medium-heat. When the oil is hot, add onions and leeks. Sauté until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, sauté for 1-2 more minutes. Add bell pepper slices and sauté until tender (approximately 4-5 minutes.) Remove from heat.
4. Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.

Parsley, Kale and Berry Smoothie

from: epicurious.com
½ cup (packed) parsley (leaves and stems) 
4 kale leaves, remove center ribs 
1 C. frozen organic berries, like strawberry or raspberry 
1 banana, cut into pieces 
1 tsp. ground flaxseed 

Place all ingredients with 1 C. of water into blender. Blend & eat.

Marinated Parsley Kale Salad

~from food.com (This is mainly a blog with postings from others. It closely resembles the Massaged Kale recipe of which we at the farm are so fond.)

Ingredients:
2 bunches parsley, any variety, chopped 

1 bunch kale, any variety, chopped 
1 small red onion, minced fine 
6 garlic cloves, minced fine 
1 cucumber, seeded, chopped 
½ cup olives, pitted and chopped 
¼ cup Greek oregano 
1 tablespoon sea salt 
1 tablespoon ground pepper 
3 tablespoons olive oil 1 lemon, juiced

Directions

1. Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy. Add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varieties. I like shallot in this as well.
2. Throw everything in a big, bowl. Toss your seasonings on top, and if you like, a handful of nuts. Then drizzle on the oil and lemon juice. This is where it gets messy! Get your hands in there and rub the oil and acid into your greens. This helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer.
3. Now put a lid on it and let it sit. If you’re making it to eat today, let it sit on the counter for a few hours before serving. Serving it tomorrow and beyond? Toss it in the fridge! This will keep for at least a week!
4. Variants!: Like I said, I've done this with so many different oil/acid combos. Try balsamic and olive oil, apple cider and red wine vinegar and avocado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. It’s the seasoning that’s in fattoush salad that adds that bitter lemony flavor. Have fun with it!

Orecchiette with Roasted Peppers, Arugula, and Tomatoes

from: myrecipes.com

Ingredients:
1 orange bell pepper 1 yellow bell pepper
8 ounces uncooked orecchiette pasta 

1 teaspoon olive oil 
1 teaspoon minced garlic, divided 8 ounces cherry tomatoes, halved 
3 tbs. champagne or white wine vinegar 
2 tablespoons olive oil
1½ teaspoons sugar

3/4 teaspoon salt 
¼ teaspoon dried herbes de Provence 
¼ teaspoon freshly ground black pepper 
3 cups loosely packed arugula
½ cup (about 2 oz.) shaved fresh Parmesan cheese

Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

October 8, 2012

October 3, 2012

Week 16 Newsletter, Summer 2012


ATHENS HILLS CSA 
The crew is working at frenzied speed for this week and probably into next as the list of tasks to finish this fall is huge. We have just finished emptying the houses of the tomatoes, peppers, and eggplants. Now the beds will be worked and sized for greens planting. Even though the number of beds stays the same, the aisle spaces shrink considerably. We hope to have all of the houses worked, turned, and planted by the end of next week. It’s an ambitious goal considering that the sweet potatoes still need to be harvested and cured before they are moved to the storage bunker. 

While that goes on, others are pulling the drip irrigation lines from this summer’s beds. The lines are used season after season this way. After the lines are removed and the plants are picked clean of all of the fruit remaining, the beds will be sown with cover crop for the green manure that is so important to next spring’s planting. The irrigation lines still watering the fall field greens will remain in place until those fields have been harvested, usually in the middle of December, but each season varies a little from the previous one. 

The drainage project waits for the last tiny finishing touches. We are ecstatic to have that completed in time for a little green to grow where the mud is currently. The ground still needs to settle, but a little cover crop on top will be like icing on the mud pie. We are hoping to begin the project across the creek this fall also. As I have said, we have been planting cover crops for several years there to improve the soil. Incorporating those acres into the production fields will double the size of available ground. It is a different soil type so we hope to be able to increase the variety of items we can offer. Even with some of the costs for these projects being reimbursed through the USDA’s EQIP program, not every cost is covered. And that’s where we are so thankful that we have you as a CSA member. Your investments in your food (our farm) make it possible for us to afford these improvements season after season. THANKS! 

Enrollment in the 2013 Winter season is brisk. Please don’t delay letting us know if you will be joining us! 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
Salad Mix – For the fall mix, there are 7 varieties of lettuce plus a mizuna, tatsoi, and pe-tsai, all mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
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.
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.
Heirloom Tomatoes- This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Beets – Freshly harvested and delicious. Too bad the greens weren’t nice enough to bunch…
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.
Parsley - Some of you have received ‘curly’ parsley like the kind found as garnish or in tabouleh, and others received flat Italian parsley commonly used in cooking. BOTH varieties can be used for either, flavor-wise.
Spaghetti Squash - Just harvested last week, these squash can be eaten now or stored for several weeks – your choice! They get their name from the resemblance after cooking to pasta. And frankly can be tastily substituted for the same. What a boon to folks who are gluten/wheat intolerant! To store, simply keep them in a cool, dark, and dry place.


THE COMBO CORNER
The fruit share from Cherry Orchard includes Beurre Bosc Pears, a French variety and King Louis's XIV favorite pear; Mutzu apples, a large yellow green apple variety developed by the Japanese by crossing the Yellow Delicious apple with the Indo apple; and late season Gala apples are also included.

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

The Integration Acres cheese is the Smoky Goat, a pasteurized chevre. Rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood. It's a perfect autumn cheese, served with crusty bread, pear slices and apple cider. Try spreading the cheese on pork chops before roasting, or try it as a unique topping on a cheeseburger.


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
Herbed Spaghetti Squash
From: www.foodnetwork.com, courtesy of Emeril Lagasse (Serves 4)
 

Ingredients
1 small spaghetti squash, about 2 ¼ pounds 
2½ tablespoons butter 
2½ tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage 
½ teaspoon salt 
1/8 teaspoon freshly ground black pepper

Directions: 

1. Preheat the oven to 375 degrees F.
2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½ -inch up the sides of the baking dish and cover with aluminum foil. 
3. Bake for 45 minutes, until the squash is easily pierced with a paring knife. 
4. Turn squash over, cover with foil again, and continue to cook another 15 minutes, until the squash is very tender. 
5. Remove from the oven, uncover, and allow the squash to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
 6. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Beet and Goat Cheese Arugula Salad

From: www.foodnetwork.com, courtesy of Giada De Laurentis

Ingredients:

¼ cup balsamic vinegar 
3 tablespoons shallots, thinly sliced 
1 tablespoon honey 
 1/3 cup extra-virgin olive oil 
Salt and freshly ground black pepper 
 6 medium beets, cooked and quartered 
6 cups fresh arugula 
½ cup walnuts, toasted, coarsely chopped 
¼ cup dried cranberries or dried cherries 
½ avocado, peeled, pitted, and cubed 
3 ounces soft fresh goat cheese, coarsely crumbled

Directions: 

Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. 
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Massaged Kale
 

Wash a bunch of kale and dry the leaves. Tear kale leaves into bite-sized pieces and place in a large bowl. Drizzle leaf pieces with olive oil, lemon juice or cider vinegar, and honey. Drizzle with caution. You can always add more – removing it is much harder. Now, literally, use your fingers to massage the kale. The acid from the lemon juice/vinegar combined with the bruising from the finger tips causes the pieces to wilt. The texture becomes that of lightly sautéed kale, but it is totally raw. The sweetness of the honey completes the flavor profile. Mmm, I can taste it already.

Chicken, Arugula and Red Bell Pepper Sandwiches 

from: www.epicurious.com

Ingredients: 

3 tablespoons mayonnaise
3 tablespoons nonfat plain yogurt 
4 teaspoons Dijon mustard 
½ cup chopped fresh arugula 
2 large red bell peppers 
4 skinless boneless chicken breast halves (each about 4 ounces)
1 teaspoon olive oil
6 5-6” long French bread baguette pieces, halved lengthwise
2 large bunches fresh arugula 


Directions:
Mix first 3 ingredients in small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill.)

Char peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel and seed bell peppers. Cut into ½“ wide strips. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium-high heat. Brush skillet with 1 teaspoon oil. Add chicken; sauté until just cooked through, about 4 minutes per side. Transfer to plate; cool. Cut into diagonal slices.

Spread generous 2 teaspoons arugula mayonnaise on each cut side of bread. Cover bottom of bread pieces generously with arugula. Top with sliced chicken, dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops. (Can be made 4 hours ahead. Wrap in plastic and chill.)