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 17, 2013

Week 3 Newsletter, WInter 2014

ATHENS HILLS CSA
The holidays are fast approaching and we wish you all a safe, restful, and happy holiday season. At the farm, we are looking forward to two weeks without the rigorous harvest schedule that is required when filling 170 weekly shares. And given the early bout of cold temperatures, the plants will benefit from the absence of the harvest scissors.  

Last Thursday, around 20 folks joined us for another Season Creation Workshop to learn about our system of growing veggies in the winter without heating the houses. We have two more scheduled in January of 2014. If you are interested in learning about this and can educate others about this process, these workshops are for you. The goal is to train the trainers to be able to explain and show aspects of our systems to the people in their areas who also want to grow their business. Just let us know if you or someone you know is interested. 

As it is the end of the year, all of us have additional duties. Dan and Matt are conferring about seeds for the coming season; Becky is working on end-of-year numbers and the budget for next year. Miranda is working on the documents to comply with the SARE grant. Kip, Josh, and Mark are working on the next projects that will improve the infrastructures. Emily is developing a plan and strategy for cut flowers. Andy is working on improving our technologies. Natalie continues to manage the storage crops and plan for managing more ginger. Everybody is working to keep the plants and their staff, happy and healthy now and in the future. 

As mentioned above, we’re about to take two weeks away from CSA deliveries. By doing this we can give both members and staff the freedom to travel, or to attend to the many holidays tasks that seem to multiply the closer we get to the day of celebration. We hope you will find peace and rest as we enter the dark time of the year. To Kip’s mind, with the upcoming winter solstice right around the corner, summer is about to begin as the days start to lengthen. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Miranda, Paula, Andy, Josh, and Kristina)

THIS WEEK’S VEGGIES
Salad Mix Our fall/winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for some, and oyster for the rest. Make the most of these items: First, store them in a paper bag in the crisper drawer of the fridge. Don’t throw the stems away – instead simmer them in a saucepan of salted water for about 1- 1½ hours, strain the broth, and store in the freezer for soup or rice broth. Yum-yum!
Sunflower / MicroMix Microgreens - Microgreens differ from sprouts because ‘micros’ are grown in soil. They are incredibly nutrient-dense, as well as being tasty! Use in a wrap or atop a salad or pizza.
Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad.
Sweet Potatoes - Curing these after harvest for several weeks in a warm place helps ‘set the sugars’ and store for longer periods. Because these were harvested with a plow, you might see that some have been cut and healed on an end. This doesn't affect the quality or flavor.
KaleKale has become our most sought-after green. The amazing nutrient content only increases its appeal. Use it raw, steamed, in soups, or oven-roasted into chips as just a start for its many uses.
Swiss Chard – This website that has amazing information about the nutrient qualities of chard – like, it’s second only to spinach for nutrient richness! http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16 Some benefits include blood sugar regulation, anti-inflammatory benefits, and bone health to name a few.

The Combo Corner
The apple share from Cherry Orchard includes three good eating apples: Cameo, Red Delicious, and Yellow Delicious. Yellow Delicious and Cameo are also excellent cooking and baking apples
The bread from The Village Bakery and Café is Italian Wheat.
The cheese from Integration Acres this week is Alexander Tomme. 

 PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
BELPRE 304-488-3620 3-6 PM
OU-HR 4-6 PM no phone number
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
Baked Sweet Potato Chips  
1 large uncooked sweet potato(es), peeled 2 tsp. vegetable oil 1/8 tsp salt
Preheat the oven to 400oF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food po\processor or by hand; they should be no more that 1/8” thick.
Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.


ROASTED SWEET POTATO WITH TAHINI KALE SLAW 
Miranda made this the other day and found it to be delicious and easy to fix. (And CHIP-approved!)
SLAW: 1 bunch of kale stemmed and chopped. Rinse and stem kale, chop, and place in a bowl, crush the leaves until they turn bright green and shrink in size. Top with dressing. (Some folks drizzle a little oil and salt on the kale before crushing.)
DRESSING: ¼ cup tahini ¼ cup water ¼ cup apple cider vinegar 1 clove garlic, smashed 2 Tbsp Bragg’s liquid aminos ¼ cup nutritional yeast
In a blender combine all ingredients until smooth, if you don’t have a blender you can hand mix it, just make sure your grlic is minced very small.
Top the kale with roasted sweet potatoes and serve.

Green Lentil Curry with Swiss Chard, Broccoli and Carrots 
Ingredients: 
1 cup green lentils 
1 cup French green lentils 
1 teaspoon turmeric 
3½ cups chicken or vegetable broth 
2 cups water 
 4 tablespoons extra virgin olive oil (divided) 
1 large onion 
 2 cups chopped carrots 
1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes 
2 to 4 teaspoons finely grated ginger 
4 garlic cloves, mashed to a paste  
3 teaspoons ground coriander 
2 teaspoon ground cumin 
1 teaspoon cumin seeds 
1 medium to large shallot, minced 
1 tablespoon tomato paste mixed with 1 tablespoon of water 
1 medium bunch Broccoli 
1 large bunch Swiss Chard (chop both chard leaf and stem) 1 cup finely chopped cilantro ½ teaspoon cayenne pepper and Salt
Directions:
In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer. Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve. Serve with basmati rice, warm flatbread and plain yogurt or sour cream.

white bean and kale soup 
Ingredients: 1-2 teaspoons extra-virgin olive oil 3 stalks celery, chopped ½ cup carrots, chopped (about 1-2 me dium carrots) 1 medium yellow onion, chopped 2 cloves garlic, minced 4 cups water 4 cups vegetable broth 5-6 red potatoes, chopped (I leave the skins on!) Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans One large bunch kale any type- deveined and torn into pieces ¼ cup heavy cream, optional Salt and pepper, to taste.
Instructions
1. In a sauté pan over medium heat, heat the olive oil until shimmering.
2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.
3. Add the garlic and cook, stirring constantly, for another minute or so.  Remove from heat and set aside.
4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.
5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture.  Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).
6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes.  Season with salt and pepper to taste.
 You can find many variations of this recipe, many including sausage or other meats.


Week 3 Newsletter, WInter 2014

ATHENS HILLS CSA
The holidays are fast approaching and we wish you all a safe, restful, and happy holiday season. At the farm, we are looking forward to two weeks without the rigorous harvest schedule that is required when filling 170 weekly shares. And given the early bout of cold temperatures, the plants will benefit from the absence of the harvest scissors.  

Last Thursday, around 20 folks joined us for another Season Creation Workshop to learn about our system of growing veggies in the winter without heating the houses. We have two more scheduled in January of 2014. If you are interested in learning about this and can educate others about this process, these workshops are for you. The goal is to train the trainers to be able to explain and show aspects of our systems to the people in their areas who also want to grow their business. Just let us know if you or someone you know is interested. 

As it is the end of the year, all of us have additional duties. Dan and Matt are conferring about seeds for the coming season; Becky is working on end-of-year numbers and the budget for next year. Miranda is working on the documents to comply with the SARE grant. Kip, Josh, and Mark are working on the next projects that will improve the infrastructures. Emily is developing a plan and strategy for cut flowers. Andy is working on improving our technologies. Natalie continues to manage the storage crops and plan for managing more ginger. Everybody is working to keep the plants and their staff, happy and healthy now and in the future. 

As mentioned above, we’re about to take two weeks away from CSA deliveries. By doing this we can give both members and staff the freedom to travel, or to attend to the many holidays tasks that seem to multiply the closer we get to the day of celebration. We hope you will find peace and rest as we enter the dark time of the year. To Kip’s mind, with the upcoming winter solstice right around the corner, summer is about to begin as the days start to lengthen. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Miranda, Paula, Andy, Josh, and Kristina)

THIS WEEK’S VEGGIES
Salad Mix Our fall/winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for some, and oyster for the rest. Make the most of these items: First, store them in a paper bag in the crisper drawer of the fridge. Don’t throw the stems away – instead simmer them in a saucepan of salted water for about 1- 1½ hours, strain the broth, and store in the freezer for soup or rice broth. Yum-yum!
Sunflower / MicroMix Microgreens - Microgreens differ from sprouts because ‘micros’ are grown in soil. They are incredibly nutrient-dense, as well as being tasty! Use in a wrap or atop a salad or pizza.
Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad.
Sweet Potatoes - Curing these after harvest for several weeks in a warm place helps ‘set the sugars’ and store for longer periods. Because these were harvested with a plow, you might see that some have been cut and healed on an end. This doesn't affect the quality or flavor.
KaleKale has become our most sought-after green. The amazing nutrient content only increases its appeal. Use it raw, steamed, in soups, or oven-roasted into chips as just a start for its many uses.
Swiss Chard – This website that has amazing information about the nutrient qualities of chard – like, it’s second only to spinach for nutrient richness! http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16 Some benefits include blood sugar regulation, anti-inflammatory benefits, and bone health to name a few.

The Combo Corner
The apple share from Cherry Orchard includes three good eating apples: Cameo, Red Delicious, and Yellow Delicious. Yellow Delicious and Cameo are also excellent cooking and baking apples
The bread from The Village Bakery and Café is Italian Wheat.
The cheese from Integration Acres this week is Alexander Tomme. 

 PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
BELPRE 304-488-3620 3-6 PM
OU-HR 4-6 PM no phone number
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
Baked Sweet Potato Chips  
1 large uncooked sweet potato(es), peeled 2 tsp. vegetable oil 1/8 tsp salt
Preheat the oven to 400oF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food po\processor or by hand; they should be no more that 1/8” thick.
Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.


ROASTED SWEET POTATO WITH TAHINI KALE SLAW 
Miranda made this the other day and found it to be delicious and easy to fix. (And CHIP-approved!)
SLAW: 1 bunch of kale stemmed and chopped. Rinse and stem kale, chop, and place in a bowl, crush the leaves until they turn bright green and shrink in size. Top with dressing. (Some folks drizzle a little oil and salt on the kale before crushing.)
DRESSING: ¼ cup tahini ¼ cup water ¼ cup apple cider vinegar 1 clove garlic, smashed 2 Tbsp Bragg’s liquid aminos ¼ cup nutritional yeast
In a blender combine all ingredients until smooth, if you don’t have a blender you can hand mix it, just make sure your grlic is minced very small.
Top the kale with roasted sweet potatoes and serve.

Green Lentil Curry with Swiss Chard, Broccoli and Carrots 
Ingredients: 
1 cup green lentils 
1 cup French green lentils 
1 teaspoon turmeric 
3½ cups chicken or vegetable broth 
2 cups water 
 4 tablespoons extra virgin olive oil (divided) 
1 large onion 
 2 cups chopped carrots 
1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes 
2 to 4 teaspoons finely grated ginger 
4 garlic cloves, mashed to a paste  
3 teaspoons ground coriander 
2 teaspoon ground cumin 
1 teaspoon cumin seeds 
1 medium to large shallot, minced 
1 tablespoon tomato paste mixed with 1 tablespoon of water 
1 medium bunch Broccoli 
1 large bunch Swiss Chard (chop both chard leaf and stem) 1 cup finely chopped cilantro ½ teaspoon cayenne pepper and Salt
Directions:
In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer. Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve. Serve with basmati rice, warm flatbread and plain yogurt or sour cream.

white bean and kale soup 
Ingredients: 1-2 teaspoons extra-virgin olive oil 3 stalks celery, chopped ½ cup carrots, chopped (about 1-2 me dium carrots) 1 medium yellow onion, chopped 2 cloves garlic, minced 4 cups water 4 cups vegetable broth 5-6 red potatoes, chopped (I leave the skins on!) Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans One large bunch kale any type- deveined and torn into pieces ¼ cup heavy cream, optional Salt and pepper, to taste.
Instructions
1. In a sauté pan over medium heat, heat the olive oil until shimmering.
2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.
3. Add the garlic and cook, stirring constantly, for another minute or so.  Remove from heat and set aside.
4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.
5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture.  Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).
6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes.  Season with salt and pepper to taste.
 You can find many variations of this recipe, many including sausage or other meats.


December 13, 2013

Week 2 Newsletter, Winter 2014

ATHENS HILLS CSA 

Welcome to the second half (Week B) of our Half-Share members. We are so pleased to have you joining us for this winter season of fresh organic produce. Last week’s newsletter contained a description of the kinds of information you can expect to find here, but here’s a brief synopsis: on the right column is a list of the Combo items from our partners. This list changes every week. Below that is a list of host sites with phone numbers and hour. This does not change. All along the left is the list of this week’s veggies with different bits of storage, cooking, or nutritional information. The 2nd page is recipes that utilize some of the veggies from that list. 

 One message received last week requested “CHIP-approved recipes”. For those who do not know, CHIP (complete health improvement program, or originally, coronary health improvement project) is a program that teaches and assists folks in developing healthy choices for food, stressing less oils, fats, meat, and dairy and more plants. While no one at the farm can say whether a recipe would be approved, an effort is being made to include some recipes that support those goals. Hopefully, those involved in these programs can send their favorites along so they can be shared with others. Thanks for the suggestion! 

The long awaited Covering Systems for the greenhouses are finished! Of course, some final tweaking is still in progress, but it is now possible for one person alone to cover the plants in each greenhouse. This day has been dreamed of for several years. Our thanks go to the 2012 Senior Engineering Class at Ohio University for their initial designs and ideas. This completion cuts covering time by half and that is no small feat. 

This Thursday, Green Edge is hosting another S.A.R.E.- funded workshop for farmers and extension agents about the season creating information that has been learned through the last seven seasons of hosting a winter CSA from greenhouses that are not heated. Seveal more are planned for later this winter and spring. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Josh, Miranda, Paula, Penny, and Kristina)


THIS WEEK’S VEGGIES
Salad Mix – Our fall/winter salad mix is a blend of 10 varieties of lettuces plus the mild-tsting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for all. Save the stems and simmer in a small saucepan of salted water for about 1 hour or more. Strain into a container. Freeze for later use as soup base or for cooking rice. Nothing goes to waste and you have homemade soup broth.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The Mix has a tangy flavor and does not store as long as the sunflower.
Arugula – Arugula is one of the ‘love-it-or-hate-it’ veggies. It’s distinctive peppery flavor makes a statement whether raw in a salad or cooked in a recipe.
Collards – Store in the fridge in an air-tight bag to keep from wilting. These amazing leaves are great for braising, stir-fry, or in a saucepan with water and ham bone. OR, they serve well as veggie wrappers for tacos, burritos, or other hand held foods.
Beets - These are called ‘Early Wonder Tall-tops, and they are tasty and sweet.
Potatoes - This week’s share includes either Carola, a yellow- fleshed spud with multiple uses, or Canella Russet, an elongated spud that has many uses but is an especially good baking potato.


The Combo Corner
The apple share from Cherry Orchard includes tart apples. There are two varieties: Winesap is on the bottom of the bag and Melrose fills the top half of the bag.
The bread from The Village Bakery and Café is Village Rye.
The cheese from Integration Acres is Percy’s Blue which is named for a favorite goat in the herd. 

PICKUP CONTACT NUMBERS & HOURS
BEXLEY MARKET-614-252-3951, 3-8pm
CLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm  

DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm 
HILLIARD POWERSHACK 614-506-3086, 4-7pm 
NEW ALBANY – 614-216-9370, 12-8pm

ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE - 304-488-3620, 3-6 pm

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!
This winter season let’s start on the right foot!
Plan now for your task of returning your CSA green bag. Will you keep it in your car when emptied, bring your own bag, and switch at the host site, or some other way. Really, any way you do it is fine with us. BUT, the vital part is the bag’s return each week.
Thanks for your efforts!


RECIPES

Beet Hummus 
½ lb. beets (about 4 medium) scrubbed clean, cooked, peeled & cubed 
2 Tbsp tahini sesame seed paste 
5 Tbsp lemon juice 
1 small clove garlic, chopped 
1 Tbsp. ground cumin 
1 Tbsp lemon zest (zest from approx. 2 lemons) 
Generous pinch of salt or Kosher salt 
Fresh ground pepper to taste

Directions: 
1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. 
2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. 
3. Eat with pita chips, or with sliced cucumbers or celery, or on a crostini with goat cheese and shaved mint. Makes 2 cups.

HARVARD BEETS
Ingredients:
3/4 cup white sugar 
 4 teaspoons cornstarch 
1/3 cup white vinegar 
1/3 cup water 
2 lbs beets, sliced or cubed 
3 tablespoons butter 
¼ teaspoon salt 
¼ teaspoon pepper

Peel and cook beets until almost tender. In a saucepan, combine sugar, vinegar, cornstarch, and water. Bring to a boil, and cook for 5 minutes. Add the beets to the liquid, and simmer for 30 mins. over low heat. Stir in butter, salt and pepper, and remove from the heat. Serve warm or chilled. ~from: allrecipes.com

QUINOA, BEET AND ARUGULA SALAD 
http://allrecipes.com/recipe/quinoa-beet-and-arugula-salad/

Ingredients:
½ lb. beets, peeled and sliced 1 cup red quinoa 2 cups water ½ cup red wine vinegar 1½ teaspoons white sugar 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 2 green onions, sliced 3 ounces arugula, chopped 5 ounces goat cheese, crumbled

Directions:
1.) Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2.) Bring quinoa and 2 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3.) While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4.) Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5.) Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Quick Collard Greens
Ingredients:
1 cup low-salt chicken broth, divided (veggie-based broth okay) 
4 garlic cloves, finely chopped 
11 cups tightly-packed, chopped, fresh collards (4½ lbs) 
¼ teaspoon crushed red pepper 
1/8 teaspoon salt

Directions:
1. Heat ½ cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.
2. Add collard greens and remaining ½ cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt

WHITE BEAN, POTATO & ARUGULA SOUP 
Ingredients: 
2 1/3 cups Great Northern beans ( 1 lb.) 
 2 bay leaves 
6 tablespoons olive oil 
3 large fresh rosemary sprigs 
1 large russet potato, peeled, cut into ½” pieces (about 2 cups) 
10 garlic cloves, chopped 
6 cups (or more) chicken stock or canned low-salt chicken broth 

Parmesan Oil: 
2/3 cup (packed) grated Parmesan cheese (about 2 1/2 ounces); ¼ cup plus 2 tablespoons olive oil; 

2 bunches arugula, tough stems removed, cut into 1” strips (about 3 cups); 1 teaspoon dried crushed red pepper 

Directions:
For soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.

Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock & boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.) 
For parmesan oil:
Blend 2/3 cup grated Parmesan cheese and ¼ cup olive oil in processor until smooth. (Parmesan oil can be prepared 1 day ahead. Cover oil and refrigerate.)

Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.

December 5, 2013

Week 1 Newsletter, Winter 2014

ATHENS HILLS CSA

Welcome one and all to the 1st delivery of this new Winter 2014 season of the Athens Hills CSA. Throughout the winter months and into spring, we bring you the freshest of local products available from now through April of 2014. Thanks for joining us! 

This newsletter is emailed to you on the day of your delivery. In this you will find the Veggie List for the week containing descriptions of the veggies, how to store them, or how best to use them. For our members who have ordered ‘a la carte’ items, we provide The Combo Corner where you can find this week’s varieties of apples, bread, and cheese. Under The Combo Corner is a contact list of all of our pickup sites with contact numbers and the pickup hours for each site. This middle section contains news and updates from the farm and announcements of upcoming events or opportunities. On the 2nd page, we include recipes for some of the items that are a part of the share for this week. Please feel free to send us your favorites so that we can include them as well. As this season progresses, you may see a change to this format as we are investigating more efficient ways to send it. The look may be different, but we will keep all of the different pieces of information. 

Returning members may recall that we have been working for about a year on the construction of one-man covering systems for all 10 of the greenhouses. Happily, we only have 3 more to build. These systems, when finished, will reduce the daily labor needed by 3-4 man-hours per day. That’s huge when considering how little daylight there actually is in this season! This year we have the same Senior Engineering class working on plans for roll-up (or down) opening and closing systems for the sides of the houses. Of course, currently the sides are in a fixed closed position, but come spring, we’re looking to save even more staff time for these daily tasks. 

 Please do not hesitate to call or email us with any questions you have that may arise. If you experience a problem with your pickup, please contact your host site first. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt, Josh, Natalie, Miranda, Paula, Andy, and Kristina)

THIS WEEK’S VEGGIES
Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, & mizuna. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
Mushrooms - This week some will receive oyster mushrooms and others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - These tender plants resemble sprouts, but are grown in soil instead of water. They have a mild, almost nutty flavor and are juicy and crunchy, excellent for salads and wraps.
Collards – Store in the fridge in an air-tight bag to keep from wilting. These amazing leaves are great for braising, stir-fry, or in a saucepan with water and ham bone. OR, they serve well as veggie wrappers for tacos or other hand held foods
Tatsoi or Baby Pac Choi – Tatsoi is a very mild Asian green -very versatile. We use it raw in our salad mix, but lightly sautéed, steamed, stir-fried is also delicious. Baby Pac Choi requires a little more cooking time, but is also very mild in flavor.
Gold Rush Potatoes - This variety is a new one for us. It was released from North Dakota in 1992 and is a ‘russet’ variety – meaning it’s very good for baking and fries, but can, of course, be used for many other types of preparation. Japanese White Turnips – The mildest of the turnips we have ever tasted. Use them grated in salad, marinated as a fresh veggie plate, lightly steamed, or many other ways. Store in the crisper drawer of the fridge.
BONUS: We included cabbage grown by another local organic farm.


The Combo Corner
The apple share from Cherry Orchard includes a variety of sweet eating apples.
The bread from The Village Bakery and Café is Roman Spelt mad with Starline Organics whole spelt, King Arthur organic red wheat, and King Arthur organic unbleached white flours, organic olive oil, Redmond Real Salt, yeast.
The cheese from Integration Acres is Caprino Romano.
Milk, yogurt, staple, and sweet shares are not mentioned in this column since they do not vary. Thanks.

PICKUP CONTACT NUMBERS & HOURS
BEXLEY MARKET-614-252-3951, 3-8pm
CLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm  

DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm 
HILLIARD POWERSHACK 614-506-3086, 4-7pm 
NEW ALBANY – 614-216-9370, 12-8pm

ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE - 304-488-3620, 3-6 pm

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!
 You can return this week’s green bag to your host site before next Wednesday and we will get it when we return to pick up the coolers. Thanks. 

RECIPES 

COOKING TURNIPS?
Here are some time guidelines for cubed turnips: Blanch: 4 minutes Steam: 4 minutes Sauté or stir-fry: 2 ½ mins.

Garlic Butter Turnips

1 tablespoon butter 1 tablespoon vegetable oil 1 garlic clove, minced 5 cups thin, bite-sized pieces of turnips 2 tablespoons minced fresh parsley 1/8 tsp. ground rosemary salt and pepper

Heat the butter and oil in a sauté pan, and sauté the garlic until golden brown. Add the turnips and sauté until tender and golden brown. Add a tablespoon of water if the turnips are browning too quickly. Season with parsley, rosemary, and salt and pepper.

from The Joy of Gardening Cookbook. Ballentyne 1984

Braised Baby Pac Choi
 1 Tbsp vegetable oil 
 12 oz. baby pak choi, halved lengthways 
 ½ Tbsp soy sauce 
 ½ tsp corn flour

Method: Heat oil in a large frying pan over medium heat. Fry pak choi for 5 min, turning occasionally, until just wilted and tender. Meanwhile, whisk soy sauce and cornflour in a small bowl until smooth, then gradually whisk in 2fl oz water. Transfer pak choi to a serving dish. Pour soy mixture into the empty frying pan, bring to a boil, stirring constantly, until it thickens. Pour over the pak choi, season with freshly ground black pepper and serve.

Collard Greens and Shiitake Mushrooms

½ lb. shiitake mushrooms ½” piece of peeled ginger, grated finely and squeezed for juice 1 large clove of garlic, peeled & cracked ¼ cup of sake 1/8 cup mirin (sweet Japanese cooking wine) 1 tablespoon “white” of light soy sauce 2 tablespoons of neutral flavored oil (grapeseed or canola) Reserved stems from shiitake mushrooms ½ “ piece of peeled ginger, crushed 1 small garlic clove, peeled and de-germed 4 drops “white” or light soy sauce 1 bunch of collard greens, stripped from stems 1 tablespoon neutral flavored oil

Remove and reserve the mushroom stems. Slice the mushrooms on the bias so you have large, fairly thin, slices. Heat the oil over medium-high heat in a 10” pan, and when hot, put in the garlic clove. Cook until the oil is fragrant and the garlic just starting to color. Add the mushrooms, immediately toss to coat the mushrooms with the oil. Cook the mushrooms until they are all softened a bit. Drizzle in the sake, mirin, and soy sauce. Toss well. Add in the ginger juice. Reduce the heat to low and cover. Allow the mushrooms to cook gently. Meanwhile, bring a quart of water to a boil in a 2-quart pan, and add the collards. Bring them to a boil, and cook for 5 minutes. Reduce the heat to a simmer, then cook covered for 20 mins. or so. At the same time, bring 2 cups of water to a boil for the mushroom stem ‘tea.’ Put the stems, ginger, garlic, and soy sauce into a teapot or pan, and when the water boils, pour it onto the stems and company. Let steep until needed. Check the mushrooms, and if not quite tender but liquid is gone, add a splash of water and stir. Repeat until tender. If they are done but seem wet, remove the lid & cook to reduce. When the collards are soft, pour out most of the liquid so only 1-2 tbls. of liquid remains. Strain the mushroom stem ‘tea’ into the pot and stir. Cook until the liquid is mostly gone. Drizzle the last of the oil onto the greens to coat. Stir the collards and mushrooms together in pan and re-heat if necessary. Serve over kasha or other whole grains like spelt berries. ~from highgroundorganics.com Serves 4.

BROWNED BUTTER PASTA with TATSOI
Serves 2

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water.

When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. 
 ~from: www.appetiteforchina.com

The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1½ hours. In a small saucepan, immerse the mushroom stems in 2 cups of water and 1-2 teaspoons of salt. Cover and simmer for at least 1 hour, more time is better. Strain, and pour broth into a container and freeze. Great as a soup base for rice, savory sauces & more

Please create now the habit of bringing your bag back to the host site each week. For every member, there are 3 bags. We support the reusable bag concept, but if the bags aren’t returned, it’s hard to reuse them. Replacing them is an added and unbudgeted cost. Some folks bring their own bag with them and transfer items to it right there at the site, so our bags don’t even leave.


October 22, 2013

Week 20 Newsletter, Summer 2013

ATHENS HILLS CSA
This is it! We say thanks to all of you who have participated this summer. Thanks for your support! Thanks for answering the questions on the survey that only helps us get better! Thanks for remembering to return the green bags each week! Thanks! Thanks! Thank you! We hope to see you back next summer, or better yet – join us this winter! 

Last Saturday evening, we caught a HUGE break! No one was expecting the light frost. The break came in the form of NO damage to anything that was in the field. On Friday, the crew had spent extra time picking all of the peppers and eggplants that were still in the field. Those would not have survived that frost. Whew! Preparing for frost was already on the list of tasks for this week, but now we have a little head start. Kip and Matt spent most of Sunday preparing for another frost should it come. 

And speaking of that last minute harvest on Friday, look for the Surplus Boxes of green peppers today. If you aren’t quite ready for stuffed peppers for dinner, then take what you can use. Remember just how easy they are to freeze – wash, de-seed, cut into pieces of your desired size; place flat in a plastic baggie (or loosely on a cookie sheet) and freeze. If loose, fill plastic bags with frozen pieces of peppers and keep in the freezer until you need them for sauce or soup, or that special something you’ll fix this winter. 

Preparations are underway for putting the asparagus beds to rest for the winter. We have been waiting for the foliage to turn brown and now they’re mostly ready. Cutting the foliage and mulching heavily is the process for this task. Of course, even thought the CSA is over for a few weeks, there are still tending tasks like weeding and thinning that still need done weekly in the greenhouses. There is still more to plant like lettuces, arugula, carrots, salad mix and more Asian greens. Lots of those will be harvested early next spring, but planting now ensures that they will be large enough to harvest when needed. 

Please remember that you have been an important part of our lives at the farm this season, and we thank you for your support. Have a great month, and we'll be back December 4 for the winter season.

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Michelle, Josh, Paula, Andy, Natalie, & Miranda)


THIS WEEK’S VEGGIES 
Salad Mix – Our fall and winter salad blend of 7-10 varieties also includes 3 varieties of mild Asian greens. mizuna, pe-t’sai, and tatsoi.
Mushrooms - Shiitake for most of the shares and Oyster for one of the sites.
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.
Tatsoi - Tatsoi is a very mile Asian green that is delicious raw or lightly stir-fried, steamed, or added to soup ( at the end). The stems are juicy and tender.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Salad Radishes or Japanese White Turnips – French Breakfasts are thin and long; the Easter eggs are round and multi-colored purple, red, pink and white; white icicles are all white and shaped like a carrot. All are delicious grated into salad, or in a wrap, on a sandwich with butter and salt, or just plain crunch for your mouth. Japanese White Turnips are MILD and crunchy. Most folks are thrilled to eat them raw.
Butternut Squash - This is a great variety for storage, but is equally tasty right now. It can be substituted for pumpkin in most recipes. It can be steamed, baked, or made into a savory satisfying soup. 

THE COMBO CORNER
The fruit share from Cherry Orchards includes Staymen Winesap apples. This apple is a hard, tart apple; excellent for eating or baking. The bag is topped off with Golden Delicious and Gala apples, both a sweet apple. We hope you have enjoyed your summer CSA Fruit Shares.
The bread from The Village Bakery and Café is Oatmeal Stout Rye with - oat flour, rye flour, wheat and Artisan white flours, oatmeal stout beer, sea salt and yeast- The beer gives it some nice sweetness.
The cheese from Integration Acres is Caprino Romano.


PICKUP CONTACT NUMBERS & HOURS
BEXLEY MARKET-614-252-3951, 3-8pm
CLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm 

DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm
HILLIARD POWERSHACK 614-506-3086, 4-7pm
NEW ALBANY – 614-216-9370, 12-8pm

ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE - 304-488-3620, 3-6 pm

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!
 You can return this week’s green bag to your host site before next Wednesday and we will get it when we return to pick up the coolers. Thanks.

RECIPES
 
Arugula and Sautéed Mushroom Salad with Mint 
 from www.foodand wine.com/recipes

Ingredients:
2 tablespoons mayonnaise 
1 teaspoon finely grated lemon zest 
3 tablespoons fresh lemon juice 
3 tablespoons extra-virgin olive oil 
Salt and freshly ground pepper 
1 tablespoon vegetable oil 
½ lb shiitake mushrooms, stems discarded, caps thinly sliced 
8 ounces arugula 
1/3 cup thinly sliced mint leaves

Directions:

1.) In a small bowl, whisk the mayonnaise with the lemon zest and juice. Whisk in the olive oil and season with salt and pepper.
2.) In a large skillet, heat the vegetable oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate hear, stirring a few times, until browned, about 8 minutes. Transfer to a plate and let cool to room temperature.
3.) In a bowl, toss the arugula with the shiitakes, mint and dressing. Serve the salad right away.

Browned Butter Pasta with Tatsoi

serves 2

Ingredients:

Pasta of choice, preferably curved or with ridges 
½ stick unsalted butter 
salt and pepper 
Leaves of 2-3 bunches of tatsoi, rinsed 
½ cup chopped sage 
Freshly grated parmesan 
Lemon wedges, optional
 

Directions:
Cook the pasta to al dente in salted water. When pasta is almost done, melt the butter in a skillet. Swirl the butter in the pan as it foams. When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated Parmesan and lemon wedges on the side.
from Backyard Farming – Marisa’s blog

Creamed Mushrooms
from Epicurious.com
This recipe sounds like it would be a wonderful topper to chicken, pasta/noodles, cooked greens or just as a side dish of its own. 


Ingredients: 
1 large shallot, minced (about 1/4 cup) 
1 tablespoon unsalted butter 
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarse (this is the exact amount you usually get in your shares) 
1/2 cup dry white wine 
1 tablespoon white-wine vinegar 
1 teaspoon chopped fresh rosemary leaves or a rounded 1/4 teaspoon dried rosemary, crumbled 
1/2 cup heavy cream

Directions:
Cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake, salt, and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
Stuffed Squash
For 4 servings of stuffed squash, split acorn or butternut squashes lengthwise and remove the seeds. Bake face-down on an oiled sheet for 30 minutes at 350, or until tender enough to eat. Make your filling while the squash is baking.

Mushroom-Cheese Filling
Ingredients:
½ lb. chopped mushrooms

1 cup onion
1 clove crushed garlic 
1 cup cottage cheese
½ tsp. basil 
½ cup chopped parsley
salt, pepper
¾ cup bread crumbs or cooked rice
2 Tbls. dry white wine
butter

Directions:

Sauté mushrooms, onions, & garlic in butter with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, uncovered 25-30 minutes at 350. Baste with liquid from sauté while it bakes.

Pasta With Brie, Mushrooms, And Arugula

from: www.realsimple.com
 

Ingredients:
6 oz. penne 
½ tablespoon olive oil 
½ lb mushrooms, quartered 
½ small red onion 
¼ cup dry white wine 
 kosher salt and black pepper 
4 oz. Brie, cut into 1” pieces 
2 cups baby arugula

Directions:

1. Cook the pasta according to the package. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot. 
2. Meanwhile, heat the oil in a large skillet overt medium-high heat. 
3. Add the mushrooms, onions, and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes. 
4. Add the wine, ¼ tsp salt and pepper. Cook until the mushrooms begin to brown, 5-6 mins. 
5. Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula. Serves 2.

Quick and Easy Sautéed Spinach 

from allrecipes.com

Ingredients:

1 Tbls olive oil 
1 bag spinach leaves, washed 
1 ½ teaspoon garlic salt 
 ¼ C. grated Parmesan cheese 

Directions:
Heat the oil in a large skillet over medium heat. Add the washed spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1½ hours. In a small saucepan, immerse the stems of the used mushrooms in 2 cups of water and 1-2 teaspoons of salt. Cover simmer for at least 1 hour, more is better. Strain, and pour broth into a container and freeze. Great as a soupbase, for rice, for savory sauces and more.