Several items need to be shared with folks this week. First is the live link to this season’s survey. This Winter 2013 season, we have changes to some of the questions to help us better understand our CSA members. Please take a moment to answer. Many of the changes made in the past seasons are a direct result of the responses given to prior surveys. Here it is:
Thanks so much!
The second reminder concerns those who receive apples. The apple share is 16 weeks, not 20, so the last apple share for full share fruit folks is April 3rd. For half-share fruit folks, either this week or next week is the last apple delivery. If you have a question, please send it to Miranda.
The last concern is the return of the bags that we use to send the weekly shares. We understand that sometimes people forget, but please try to gather any spare bags you have lying around and get them back to your pickup site. Our concern is that the ‘bags returned’ rate exceeds the ‘bags needed’ rate, so we can keep sending your veggies out in cloth bags. We try to wash any dirty or smelly bags when you return them, but only if we have enough spares to do that. At the beginning of each season, we make certain that there plenty of bags per share. Thanks for doing your best to remember.
The sun has been a welcome friend in the last week. The crew is direct seeding dill, cilantro, beets, and carrots. They are also starting flats of basil, parsley, summer squashes, and cucumbers. (Oh, yum!) Summer harvest can’t be too far off now! Weeding the greenhouses continues, and with these warmer temperatures, the cleanup of edges, corners and rows in those same greenhouses is making ‘neat and tidy’ the watch words. Our new diversion ditches are marked out, but now the wait for dry soil begins. More seeds and sets for the coming summer keep arriving, and we are planting them as fast as we can. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, Matt and PJ)
Mushrooms - Some will receve shiitake and some will receive our oyster mushrooms. We grow more shiitake mushrooms than oyster, so generally only one or two sites receive oyster mushrooms each week. You will receive oyster mushrooms twice, maybe three times over the course of the season.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier,more delicate and does not store as long as the sunflower. Like the mushrooms, the micromix is only sent to one or two sites each week, so you won't receive it as frequently as the sunflower.
Swiss Chard –The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. A complete amino acid score of this food is 92 – that’s with 100 being a complete protein. Seems impressive. Saw a recent t-shirt that said, “Kale keeps me alive!”
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Green Onions – Our 2nd time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
The apples from Cherry Orchard are Fuji. These apples are spicy and crisp. On the hill of Cherry Orchards, they are becoming impatient for spring to come.
The bread from The Village Bakery and Café is Honey Oat Wheat.
The cheese from Integration Acres is their Smokey Goat, a pasteurized chevre (soft goat cheese) that is rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood.
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET ROAD 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
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!
Thai Peanut Salad Dressing
½ C peanut butter
1 lime, juiced and zested
2 ½ t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
½ C roughly chopped cilantro (stems and all)
½ C vegetable oil
¼ t kosher salt*
2-3 t sriracha chili sauce
2-4 T water*
Place everything in a blender and mix until smooth. Makes about 2 cups.
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely
Simple Crustless Spinach and Mushroom Quiche
2 Tbl. butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 Tbl. heavy whipping cream
1 tsp onion powder
¼ tsp garlic powder
¼ tsp salt
6 drops hot pepper sauce or more
1 CSA share spinach, chopped
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F. Grease a 10” pie dish. Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender. (5 mins). Drain excess fluid; set mushrooms aside. Place sour cream, eggs, Parmesan cheese, flour, cream, onion and garlic powders, salt, and hot pepper sauce in a blender; blend until smooth. Pour egg mixture into a large bowl. Stir in mushrooms, spinach, and cheddar cheese. Pour into the prepared pie dish. Bake in preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 mins.
MUSHROOM SPINACH STRATA
½ Cup + 3 Tbl. butter, divided
12 slices white bread, crusts removed
½ lb fresh mushrooms, sliced
2 Cups yellow onions, thinly sliced
1 pkg, spinach, washed and chopped
Salt and freshly ground pepper
¾-1 pound cheddar cheese, grated
5 eggs, beaten
2½ Cups milk
1 Tbl. Dijon mustard
1 tsp nutmeg
1. Soften 3 tablespoons butter, spread on bread, set aside. 2. Melt ½ cup butter over medium heat in a large skillet. Sauté mushrooms, onions, and spinach 5–8 minutes or until tender. Remove from skillet, season with salt and pepper, set aside. 3. In a greased 9x13” baking dish, layer ½ of the bread, then ½ of the mush- room mixture, then ½ of the cheese. Repeat layers in the same order. 4. Mix eggs, milk, mustard, nutmeg, 1 tsp salt, and 1/8 tsp pepper. Pour over layers. Cover, refrigerate overnight. 5. Preheat the oven to 350 degrees F. 6. Bake uncovered 1 hour or until bubbly. Sprinkle with parsley. Serve immediately.
1 bunch of kale
1 clove garlic, minced
1 tablespoon kale
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.
Sweet and Savory Kale
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 tablespoons white sugar 1 tablespoon cider vinegar 1½ cups chicken broth 4 cups kale, stemmed, rinsed and torn ¼ cups dried cranberries salt and pepper to taste ¼ cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to boil over high heat. Stir in the kale, cover, and cook for 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
from: www.foodnetwork.com Bobby Flay
¾ lb. (1 bunch) kale, stems and leaves coarsely chopped
3 Tablespoons olive oil
2 cloves garlic, finely sliced
½ cup vegetable stock or water
Salt and pepper
2 Tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale, and toss to combine. Cover and cook for 5 minutes. Remove the cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.