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