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.

March 20, 2013

Week 14 Newsletter, Winter 2013

Even though the wind is brisk and the temperature in the chill 40’s, the sun is bright and higher in the sky. Spirits soar more, laughter is more infectious, and the fields are beginning their slow conversion to green. What a site for color-deprived winter eyes! 

 Around sixty folks arrived for Open Farm Day on Sunday. Even though it promised to rain, that promise was broken. The wind and mud, though, were right on schedule. Lots of the children got to play with the worms from the microhouse, so great fun was had by all. If you missed it, don’t worry because another Open Farm Day is right around the corner in July. The summer Open Farm Day features the summer fields planted with peppers, cucumbers, eggplants, and more basil than you can imagine (just to name a few), as well as all of the storage veggies like potatoes, butternut squashes, sweet potatoes, and other winter storage veggies. Even if you aren’t joining us for the summer, you are still invited. Maybe we’ll see you then. 

Spring and summer are definitely around the corner as the crew is starting the tomatoes, peppers , and eggplants this week. These will live in the warm Starts House as they grow into the size for transplanting. We’re also adding a new herb this year – sage. Of course, we are always planting new salad mix and this week we are direct seeding peas. In addition to the planting tasks, spring weeding is starting in the new asparagus patch. This will be our 1st year for harvesting this luscious spring veggie. Everyone is excited about it. Caution must be exercised this first year so as not to overtax the vitality of the plant; we won’t pick too many this season, so the plant will be strong for many years to come. Some varieties will produce for 20 years if tended properly. That’s our plan!

On Monday, our excavation contractor and the NRCS agent visited to mark the site of the new diversion ditches that will allow us to plant another 2.5 acres across the creek. The soil there is different from this side and we are anticipating increasing capacity and varieties with the inclusion of this field. Have great week!

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

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 can form.
Mushrooms - All will receive shiitake this week.
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.
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.
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.
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 to me. Saw a recent t-shirt that said, “Kale keeps me alive!”
Green Onions – Our 1st 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 this week are Fuji. These apples are spicy and crisp. Their sweetness makes them excellent for out-of-hand eating. As a baking apple they hold their shape; they are also good for applesauce.
The bread from The Village Bakery and Café is 100% whole grain Whole Wheat. The cheese from Integration Acres is their Chevre, a soft, fresh goat cheese.

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 (4-7pm)
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!
Don’t forget to return your bags. We stocked up at the beginning of the season and are already running out! Please dig through your closets, the trunk of your car, and that hiding spot you shove stuff in when company is coming to help us replenish our bag stock. We want to use cloth bags, but we can't afford to keep buying so many that don't get returned! THANK YOU!

Green Onion Drop Biscuits
Cooking Light, November 1996

Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don't have buttermilk, you can substitute plain yogurt.


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray


Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.

Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.

Yield: 16 servings (serving size: 1 biscuit)

Chinese Scallion Pancakes
recipe by Elsa Chen

2 ½ cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
1 bunch green onions, green & white parts, chopped medium-fine A few tablespoons of oil to brush on pancakes ( mix of canola or corn oil & sesame oil is good) some salt A few tablespoons sesame seeds  

Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 “ thick. Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a "snake." Cut the "snake" crosswise into 8 - 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don't flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they'll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional). Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels. Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

For another take on green onion pancake, check out this youtube video: Green Onion Pancake

Chard and White Bean Stew
Adapted a bit generously from Dan Barber 

from : SmittenKitchen.com/blog 
I started with a recipe from Dan Barber for a kale and white bean stew, even though I knew it wasn’t what I wanted. But you could use any green you’ve got, even spinach. (Though if you are unfamiliar with chard but like spinach, trust me, you’ll love chard.) I also only used 2/3 of the greens suggested, because I really want this to be a white bean, not greens, stew. Then, I swapped some of the vegetable broth for pureed tomatoes, because that’s what I think a bean stew needs. I dialed back the broth a bit, because I don’t like soupy stews… Oh, and I added some weights and then (typical!) forgot I was weighing ingredients so only some are listed. Sorry about that.

Finally, I cooked the wine down more than suggested because I wanted to make sure I wasn’t accidentally going to booze up the kid so that he might accidentally get a good night’s sleep. Because that would be terrible, you know?


1 pound Swiss chard (can also swap kale, spin ach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar


Toasted bread slices, poached eggs, chopped herbs such as tarragon, parsley or chives or grate d Parmesan or Romano to serve

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and sauté for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over a thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.

Serves 6. Bon Appétit April 1999 

3¼ cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese


Bring 3¼ cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by ¼ cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.

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