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.

December 12, 2012

Week 2, Winter 2013

Welcome to the rest of our Half Share members! We are thrilled to have you with us for another adventure in winter fresh bounty. The crew has been hard at work for months to bring these veggies to you now and in the next few months. 

Last Thursday, the farm hosted a workshop for regional growers to share our knowledge about growing fresh food in unheated greenhouses. About 35 folks attended, from home gardeners and professors to other market vendors from the Athens Farmers Market. The funding (through a grant written by Rural Action) was from The Athens Foundation. We had so many that wanted to sign up and were turned away, that we are hosting another one. That new date is scheduled for Thursday, February 21. The cost is $25 and includes a lunch. If you know someone who is interested, have them give us a call and we’ll put them in touch with Rural Action to enroll. We hope to continue to offer more of these workshops in the future. 

We are experiencing some negative effects of these prolonged stretches of gloom. The lack of sunshine has caused smaller harvest numbers of microgreens this week as well as a slower re-growth of the salad mix. While we have plenty (so far) for our valued members (that’s you), we have had to somewhat limit the orders from our valuable wholesale customers. This time of decreasing daylight will continue to have these effects until around the middle to the end of January. After that, this effect is reversed. 

This week when the rain stops, we hope to be able to work in the asparagus field. Just planted last spring, we plan to have some for harvest this spring. Right now though, we need to weed, cut down and mulch these rows. 

Another good/bad situation has also developed. Both sites in Clintonville are full. We are seeking another host site for Clintonville for summer. Do you have the space/time/desire? Or, maybe you know someone who might want to participate. Think about it, please. Just contact Miranda for more information. Thanks for this. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, and Matt)

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms. Store in a paper bag in the fridge.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil and impart nutritional additions from the soil. The sunflower has a mild, nutty flavor and is juicy and crunchy, while the MicroMix is spicier with radish, pac choi, kale and buckwheat. This mix does not store as long as the sunflower.
Kale – Kale is undoubtedly one of the most loved of the winter greens – there is never enough! Prized for nutrition, flavor, and versatility, it is enjoyed raw, sautéed, braised, or in soup!
Tatsoi/Baby Pac Choi – Both of these Asian greens are mild, but the tatsoi is the mildest. Both are excellent in soup, stir-fried, braised, or many other ways.
Potatoes, Blue and Carola – To store potatoes, keep in a cool and dark place to avoid sprouting. Both of these varieties can be used for any number of potato recipes.
Sweet Potatoes - These sweet nuggets are so tasty! Store in a warm, dark and dry place. Baked and mashed are just 2 ways to use them – and don’t forget Sweet Potato Pie!
Acorn/Butternut Squash - These winter squashes store well in a cool and dry place. The acorn may not store as long as the butternut. Bake or steam them – they’re amazing with a little maple syrup, raisins, and butter.

A note about mushrooms: The way the mushrooms are packed and when you will be using them is important. If the mushrooms are packed in paper bags, then you can simply store them in the crisper drawer of the fridge. If they come in a plastic bag, you will need to remove them to a cloth or paper bag since prolonged contact with the plastic will cause them to become slimy. During the winter, we often have to pack them in plastic because of the moisture content in the veggie bags.

The apples from Cherry Orchard are Mutzu, a yellow-green Japanese variety good for cooking and eating; and Red Delicious, a sweet eating apple.
The bread from The Village Bakery and Café is Alpine Rye--a light and tender rye with a touch of extra virgin olive oil.
The cheese from Integration Acres is their aged Chase Cheddar -made with goat’s milk.
The milk, eggs and sweet shares are not usually mentioned here since these items do not change.

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)

HILLIARD POWERSHACK 614-506-3086 (4-8pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET  614-784-8124 (11am-7pm)

ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (4-7pm)

HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)

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!

Root Soup   This is from Cafe Brenda (now closed) in MN.
While we are not sending lots of roots this week, this recipe seems simple, tasty, and versatile enough to use many different varieties of veggies.

5 or more of any of the following - carrots, turnips , celiac, parsnip, rutabaga, potato or sunchokes

1 small onion chopped
2 teaspoons olive oil
8 cloves garlic minced
6 cups vegetable or chicken broth
3/4 cup half and half or coconut milk

1. Sauté onions in oil
2. Add chopped roots and garlic; sauté for 10 minutes.
3. Add vegetable stock and bring to a simmer for about 30 minutes or until tender
4. Cool soup to lukewarm, then puree in blender in small amounts (or use an immersion blender) until smooth
5. Whisk in half and half (or coconut milk) and return to simmer just to heat thoroughly before serving
from www.allrecipes.com

½ tablespoon olive or canola oil 

4 large garlic cloves, crushed or minced 
½ medium yellow onion, chopped 
2 cups chopped raw kale 
2 cups low-fat, low-sodium chicken or vegetable broth 
1 (15-ounce) can white beans, such as cannellini or navy, undrained 
2 plum tomatoes, chopped 
1 teaspoon dried Italian herb seasoning 
salt and pepper to taste 
½ cup chopped parsley


In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Italian Kale
from www.allrecipes.com 


1 bunch kale, stems removed and leaves coarsely chopped 
1 clove garlic, minced 
1 tablespoon olive oil 
2 tablespoons balsamic vinegar 
salt and ground black pepper to taste


Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Nutty Sweet Potato Soup
from www.foodnetwork.com


1 tablespoon canola oil 
1 large onion, diced (about 2 cups) 
1 medium red bell pepper, seeded and diced (about 1 cup) 
2 medium carrots, diced (about 1 cup) 
1/2 teaspoon cayenne pepper 
1/2 teaspoon ground black pepper 
1 clove garlic, minced (about 1 tsp) 
1 tsp. peeled & grated fresh ginger 
1 large sweet potato, peeled and cubed (2 cups) 
6 cups low-sodium chicken broth or vegetable broth 
1 (14.5-ounce) can diced tomatoes, with their juices 
2/3 cup creamy peanut butter 
2 teaspoons honey 
1/2 cup chopped scallion greens (about 3 scallions)

Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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