We have been busy since the end of April when the winter cycle ended. The 400 or so new lintels are finished. When all are installed, we will have 4 new 4’ x 200’ raised beds to increase our production area of specialty, hard to weed crops. Work on the new diversion ditch almost complete. Then seeding and mulch will finish the project for this newly planted area. We still need to install the fencing and drip irrigation, but so far, the potatoes and winter squash that are planted there have had just the right amount of rain.
On Monday, Kip and helpers with the assistance of Dave Chase and his trusty track hoe lifted our new-to-us cooler box from the back of an old delivery truck and placed it on the platform we had built for it. We are really looking forward to this walk-in being hooked up to the electricity. Our capacity for cold storage has been at maximum since last year. Even though the cover isn’t built yet, we can still begin to use it, but more on that project later.
This summer we have 4 interns: Josh from Grove City; Brittany from Cincinnati; Matt who lives off-farm and commutes; and Michelle from Cleveland. All of them have brought their energy and passion to this experience, and we are very much enjoying their presence and help.
The greenhouses are full of heirloom tomatoes; the fields are planted with summer goodies of peppers, squashes, and eggplant – just to name a few. The fall seed order is already done and will be ordered at the end of this week. 'Plan for the future, but be here now' are words that keep us focused. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Rob, Theo, Penny, Emily, Matt T, Brittany, Michelle, Josh, Matt C., Natalie, & Miranda)
Mushrooms - Shiitake for all. Grown on site, these mushrooms are
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.
Dill or Cilantro – Each herb has such a unique flavor that it’s hard to describe together. Both are an exciting addition to tossed salad.
Basil – The official start of summer for us begins with the 1st bite of basil. Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it.
Kale – Truly our most popular green after spinach! Kale doesn’t do too well when it gets really hot, so we’re happy to have it now. Kale chips or pesto are some of the popular recipes.
Mint – This week the mint variety is spearmint. This is the variety we have the most of, but we also grow chocolate mint and peppermint. Easy to dry for tea or use fresh in recipes. Wonderfully refreshing on a hot summer day – drop a sprig in a jar of water for the refrigerator. Truly amazing!
Peas or Broccoli – Most of you have received Sugar Snap Peas, but a few folks got broccoli instead. Both of these are new crops for us, and we’re thrilled to add them to the menu of early season crops.
The bread from The Village Bakery and Café is Valencia, a blend of artisan white and whole wheat with Spanish olive oil.
The cheese from Integration Acres is Chevre, a soft, fresh goat cheese that is easily spreadable on crackers or bread.
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 summer 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 that it is returned each week. Thanks for your efforts!
Sugar Snap Pea Salad with Radishes, Mint, and Ricotta Salata
½ bunch mint leaves, torn (1/3 cup)
¾ cup sliced radishes
1 clove garlic, minced
Pinch kosher salt, more to taste
1 Tbl. fresh lemon juice
1 tsp. balsamic vinegar
3 Tbl extra virgin olive oil
4 oz. sugar snap peas, sliced (1¼ C)
4 oz. ricotta salata, crumbled (1 C)
1. In a large bow, toss together the radishes, peas, ricotta and mint.
2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
3. Pour dressing over salad and toss will to combine. Taste and add more salt and pepper if necessary.
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste
1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Pesto (‘paste’ in English) can be made with any green you have on hand: spinach, cilantro, sorrel, arugula, dill, green onion… You can also use almost any nut instead of the traditional pine nut. Raw or roasted almonds, cashews, walnuts, sunflower seeds are also terrific. Be daring and experiment!
1 bunch of kale
½ cup pine nuts or other nuts
¼-½ cup extra virgin olive oil
4-6 cloves fresh garlic
juice of ½ lemon (optional, but good)
½ cup ground Parmesan cheese (If freezing, omit cheese until after thawing)
Salt and freshly ground pepper
A food processor with a chopping blade is necessary.
1. Start with a pile of fresh, washed kale that has been stripped from the stems. (Save the stems for soup or stir-fry.)
2. Peel and trim 4-6 cloves of garlic.
3. Chop ¾ cup of nuts in a food processor until fine.
4. Add ¼ cup of extra virgin olive oil, garlic, cheese, and lemon juice and process again until it all reaches a similar consistency.
5. Toss kale into 2 quarts of boiling, salted water and blanch for about 2 minutes. Drain and rinse with cold water until kale is cool to the touch. Using your hands, squeeze the water from the kale and place into the food processor.
6. Process once more until the kale is blended with the other ingredients into a uniform paste.
1 bunch of kale
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 teaspoon brown sugar
Preheat the oven to 300 degrees F. Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl, drizzle with olive oil and toss until completely coated.
Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar. (Be sure to place the kale in a single layer on the sheet tray. Overcrowding will steam the kale rather than crisping it.) Serves 2.
Mushroom Risotto with Peas
8 cups canned low-salt chicken broth
½ oz dried porcini mushrooms
¼ cup unsalted butter
2 Tbl. olive oil
2 cups finely chopped onions
10 oz. white mushroom, finely chopped
2 garlic cloves, minced
1½ cups Arborio rice or short-grain white rice
2/3 cup dry white wine
¾ cup peas 2/3 cups grated Parmesan cheese
Salt and freshly ground black pepper
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6-8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.