ATHENS HILLS CSA
Spring keeps teasing us with these warm days, but very cool nights. In fact, we’ve had frost here at the farm twice this last week – one a hard frost. We’re glad we spent the two hours it took to cover the newly planted rows in the fields. All in all, though, we’re very fortunate to not have had the snow, or the flooding that is delaying the planting in other parts of the Midwest. If you are a half-share member and you are picking up today, then we bid you a grateful ‘thanks for your support’, as today is you last share for the Winter 2013 season. We are happy to have had you with us for this past cycle of tasty, winter veggies. We hope you will join us again for summer or for next winter.
The tractor was in the field again today, further prepping the new beds for the asparagus and rhubarb that waits in the walk-in cooler. Finding the days when we have the time to plant (amid the harvesting and packing) at the same time that the soil is dry enough to be worked has been a little challenging. There are also all of the potatoes, and our new experiment – ginger, that still have to go in the ground.
The broccoli and chard seedlings are ready to be transplanted. The eggplant is ready to be ‘shifted up’ into larger pots, growing and waiting until it’s warm enough to go outside. We are continuing to direct seed dill and cilantro, carrots, and beets. The greenhouses are slowing emptying, row by row, as we harvest the last of the winter greens and begin to turn that soil for summer heirloom tomatoes.
On Monday, the concrete truck was here again for the second pour of the forms for new lintels. We were able to cut about a half hour from our previous time. We have 2 more rounds to go. By the time we have enough, we’ll be really fast! And we’ll have 4 more raised beds for growing. We are very excited about that! Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, and PJ, Laurel, and Morgan)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this season 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 - Some will receive shiitake and some will receive our oyster mushrooms.
Sunflower 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.
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. 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.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather. 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.
THE COMBO CORNER
The apple share is finished for this winter season. The bread from The Village Bakery and Café is Starline Sorghum Oat - delicately sweet bread made with Starline Organics sorghum and oats.
The cheese from Integration Acres is Griffin's Dream, a pasteurized goat's milk cheese with a bloomy rind. This is a French-style chevre that is aged for 1- 6 weeks. Griffin's Dream is named for their son, who has loved flavorful aged cheeses since he was a toddler.
PICKUP CONTACT NUMBERS & HOURS
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!
Our returnable bags are once again in short supply. Please return them this week. If this is your final delivery, please bring your own bag and transfer the veggies! We'd like for all the final bags to be left at the sites, so we can wash them and get them all ready for next season.
RECIPES
from shockinglydelicious.com
Ingredients:
1 bunch kale washed w/ ribs removed
2 cloves raw garlic
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
2 Tbl. lemon juice
pinch of Kosher salt
black pepper, a few grinds
Directions:
Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds. Scrape into a lidded container and store in the refrigerator until use.
Deb’s Kale Salad with Apple, Cranberries, and Pecans
from cookieandkate.com
Ingredients:
½ cup pecans
8 oz kale (any kind)
4-5 medium radishes
½ cup dried cranberries (or cherries)
1 medium Granny Smith apple
2 oz. soft goat cheese, chilled
Dressing:
3 Tbl olive oil
1½ Tbl apple cider vinegar (or white wine vinegar)
1 Tbl smooth Dijon mustard
1½ tsp honey
Sea salt and freshly ground pepper, to taste
Instructions:
Preheat the oven to 350o and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 15-20 mins, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. Pull the kale leaves off from the tough stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. Thinly slice the radishes ( easy to do if you first chop off the root so you can place the base of the radish flat against your cutting board.) Add them to the bowl. Coarsely chop the pecans and cranberries (cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10-20 minutes beforehand. (This was adapted from The Smitten Kitchen.)
Kale Salad With Quinoa, Tangerines and Roasted Almonds
from: glutenfreegoddess.com
Ingredients:
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch kale, washed and patted dry
sea salt, to taste
2 fresh tangerines
1 Tbl. gluten-free low sodium tamari
2 Tbl. raw, organic agave or brown rice syrup, to taste (honey would probably work, also)
1 tsp. grated fresh ginger
1 garlic clove, minced
fresh cracked pepper
¼ cup roasted almonds
Directions:
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten. Wash the kale and remove the center rib, slice into ribbons, massage with olive oil and sea salt to taste. Peel the tangerines and separate the wedges. Save half a tangerine for the juice. In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute. Add the kale and toss. Add the remaining tangerine wedges. Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to. Just before serving, add the roasted almonds and toss gently. Serve immediately at room temperature. (may be chilled ahead of time; add almonds right before serving to keep them crisp.)
Ed.’s note: I found many kale salad recipes in my search for ideas to share. There are other combinations for kale salad like: pine nuts, currants, and Parmesan; strawberry, almond, and avocado with lemon poppy seed dressing; and garbanzo beans and peppers with lemon turmeric dressing, just to name a few.
Spinach and Mushroom Lasagna
from: chefinyou.com
Ingredients:
Béchamel (White) Sauce
2 tbl. butter
½ cup finely chopped onion
½ tbl. garlic paste (minded garlic)
2 tbl. all-purpose flour
1¾ cup milk
¼ tsp nutmeg
¼ salt
1 bay leaf
ground pepper to taste
¼ cup Parmesan cheese
For the Pasta and Layering:
7 brown rice lasagna noodles (or regular lasagna noodles)
5 oz whole milk ricotta, homemade or store bought
½ cup Parmesan cheese
4 oz fresh Mozzarella cheese, crumbled
pinch of salt
For the Spinach and Mushroom Stuffing:
10 oz fresh spinach, trimmed ends
½ tbl salt
4 oz mushrooms, trimmed & sliced thick
Directions:
1) Blanch the spinach for about 10 seconds and plunge into cold water, let cool and squeeze out the water as much as possible. Chop coarsely and set aside.
2) Melt 1 tbl. butter and add the mushrooms. Cook until slightly browned and set aside.
3) In the same pan, melt 2 tbl. butter in medium heat until foaming. Add the onion and garlic paste and cook whisking it until the onions are soft. Next, add the flour and cook – keep whisking it to avoid the butter from browning and to remove the raw grainy taste from the flour. Gradually add in the milk and bring the mixture to a boil over medium-high heat. Keep whisking it. Add the bay leaf, nut-meg, salt and pepper and simmer over low heat for about 10 minutes. Whisk it on and off. When the mixture is thick and saucy, add in the Parmesan cheese and whisk until it is mixed. Remove the bay leaf. Set aside ¼ cup of the sauce. Whisk in in the spinach until well combined.
4) In another pan, cook the pasta according to directions.
5) In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside.
6) Preheat oven to 425. Grease baking dish with butter. Layer sauce that was set aside. Lay noodles, spinach mixture, Parmesan, more noodles, more spinach, mozzarella, then ricotta, mushrooms.
7) Finish by topping with the last of the noodles. Cover with the remaining spinach and mozzarella.
8) Cover with foil (grease the underside so it won’t stick to the cheese) and bake for 10-15 minutes or until it starts bubbling. Remove the foil. Now broil the lasagna for about 5 minutes or until the cheese is browned in spots. Let it cool for about 10 minutes and then cut ii into pieces and serve. For pictures of this, visit their website at: http://chefinyou.com/2012/07/spinach-mushroom-lasagna/
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