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)
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 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
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)
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.
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
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
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.)
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
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
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
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.