In addition, have you let us know if you plan to enroll for the Summer 2013 CSA season? If not, please take a moment to respond to Miranda so she has a better understanding of how many shares will still be available. Thanks.
Our 1st intern for the season arrives this weekend. This is the earliest we have ever had someone join us. Preparations for his arrival are being made in the intern areas in anticipation. In all, 3 of this season’s 4 interns have been selected for the summer, all starting sooner than we typically expect. There is much work to be done this spring – even more than usual. The addition of the SARE workshop in April means some tasks that are normally scheduled for April will be pushed up to March. While it will be great to have these done earlier, some will take longer to accomplish due to the colder temperatures and muddy ground.
The Starts House is filling with kale and chard flats already with more scheduled for the end of this week. In addition, direct seeding for salad mix, arugula, herbs, and radishes continues in the greenhouses for harvest in late April. As soon as drier, warmer weather arrives (none too soon for us!) the bustle will begin in earnest. In the meantime, we are sharpening tools, tuning up 2-cycle engines, creating more storage organization in the lower barn for hand tools like rakes, shovels, and hoes, and preparing the farm for our visitors on Open Farm Day, March 17th. We do hope to see you here. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, Alicia, and Matt)
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms.
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, and does not store as long as the sunflower.
Swiss Chard – We’re glad to have this favorite back this week. 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.
Arugula- Known for its peppery flavor, it’s a great addition to a salad, or in a stir-fry with mushrooms or other veggies. It pairs well with goat cheese and walnuts in a salad.
Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree.
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.
Collards / Kale – Store in the fridge in an air-tight bag to keep from wilting. There’s not enough of either of these for all members, some will get kale and the rest will receive the collards..
The bread from The Village Bakery and Café is Sesame Italian Wheat.
The cheese from Integration Acres is a 7-month old Gouda made from raw goat's milk. This semi-hard cheese is great cut into chunks for a packed lunch or afternoon pick-me-up, or grated on top of an open-faced sandwich.
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!
½ cup grated Gouda
pinch of kosher salt
2 flour tortillas
Thinly slice apple; grated cheese.
Sprinkle with ¼ cup cheese on a tortilla, then place apple slices on top.
Add another ¼ cup cheese and a pinch of salt.
Heat non-stick skillet over medium heat.
Place loaded tortilla on skillet and put another tortilla on top. Cook until browned on bottom, then flip and cook until browned on the other side.
Cut into wedges and serve.
Quick Collard Greens
1 cup low-salt chicken broth, divided
4 garlic cloves, finely chopped
11 cups tightly packed chopped fresh collard greens (4½ pounds)
¼ teaspoon crushed red pepper
1/8 teaspoon salt
1. Heat 1/2 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 1/2 cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt
SWEET COLLARDS - I fixed this for dinner last evening.
1 bunch of collards, stems & leaves
1 yellow onion, chopped
½ C. diced mixed sweet peppers (Frozen from last summer’s harvest. I’ve been using these all winter, and they are so worth the time and effort.)
2 medium cloves of garlic (I keep a jar of olive oil and garlic cloves in fridge)
1-2 tsp. dried ginger
2-3 Tbsp tamari (or soy sauce)
¼ - ½ cup apple cider
drizzle of maple syrup
Sauté the onions, garlic, collard stems and peppers in the olive oil until tender. Sprinkle the ginger & tamari. Add the chopped leaves of the collards, cider, and syrup. Stir. Cover and simmer for 20-25 mins. Serve over rice.
Shiitake Ginger Vinaigrette
(makes 1 quart) ~ Originally a recipe from a favorite Athens restaurant
1½ C. shiitakes, stems removed
¼ C. olive oil (will work with less)
Drizzle shiitakes with oil, roast on a baking sheet at 400 degrees for 10 minutes. Do not overcook. Remove from the oven and let cool briefly. Toss mushrooms and oil with:
¾ C. olive oil
½ C. shoyu (tamari or other soy sauce will work)
1¼ C. water
1/3 c. sesame oil
½ c. balsamic vinegar
2 T. ginger, peeled and sliced
¾ tsp. salt
1½ tsp. pepper
4 cloves garlic, peeled
Blend all together in a blender until smooth.
Warm Spinach-Parmesan Dip
This recipe is from Miranda, was served for last week’s Open House in Belpre. This is originally from epicurious.com, and Miranda’s modifications are in italics at the bottom of the recipe.
2 tablespoons butter
2 tablespoons olive oil
1¾ cups chopped onion
6 large garlic cloves, minced
2 tablespoons all-purpose flour
½ cup chicken or vegetable stock
½ cup whipping cream (milk worked fine)
1 10-ounce package ready-to-use fresh spinach leaves (I used way more spinach, maybe 2 or 3 times the amount)
1 cup (packed) grated Parmesan cheese (I used part feta, part Parmesan)
¼ cup sour cream (I left this out, since I didn't have any)
½ teaspoon cayenne pepper
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.
I left out the sour cream, used milk instead of cream, added some red pepper flakes, and increased the amount of spinach. I also added feta cheese instead of part of the Parmesan and also chopped walnuts.
ARUGULA and SAUTEED SHIITAKE MUSHROOMS WITH MINT
2 tablespoons mayonnaise
1 teaspoon finely grated lemon zest
1 ½ teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon vegetable oil
½ pound shiitake mushrooms, stems discarded, caps thinly sliced
8 ounces arugula
1/3 cup thinly sliced mint leaves
~In a small bowl, whisk the mayonnaise with the lemon zest and juice. Whisk in the olive oil and season with salt and pepper.
~In a large skillet, heat the vegetable oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned, about 8 minutes. Transfer to a plate and let cool to room temperature.
~In a bowl, toss the arugula with the shiitakes, mint and dressing. Serve the salad right away.
Mark your calendars and save the date! Join us for a Potluck Dinner at the Amesville Grange Hall. And then caravan to the farm for a tour of your veggies.
By now, you will have received your E-vite to this event. Please take a moment to reply. Your answer will help us know how much to prepare. We hope you can make it! And yes, bring a friend!