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)
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 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
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)
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!
from: Michelle at Integration Acres
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
~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.
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.
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
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)
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
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
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
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
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.