The farm is bustling with activity as we prepare for our Open Farm Day (OFD) coming up this Sunday, July 21st from 1:00 – 5:00 pm. Mowing, trimming, and general ‘sprucing up’ are our main tasks receiving the focus this week. Of course, the regular chores of weeding, irrigating, planting, and harvesting are still a part of the regimen. Open Farm Day begins with potluck at the Amesville Grange at 1:00 pm. (Potluck in this neck of the woods means please bring a dish to share.) Beverages, plates, and cutlery are provided. Around 2:15, we will begin to muster folks into groups for the short trip (about a mile) to the farm. Upon arrival at the farm, there will be tours with staggered start times. We hope you can make it to meet your farmers and visit your veggies! Rain or shine we’ll be there waiting to meet you!
With all of the rain in the past weeks, there has been a real race for dominance between the weeds and the crops. Kip and some crew members spent several days in the winter squash field, weeding and laying mulch – a task much delayed by the rain. In the end, the crew was victorious, and the next area that needs attention is the field of sweet potatoes. Soon the potato foliage will cover the soil and the weeds won’t germinate, but until then, the current weed pressure needs to be reduced as soon as possible.
Updates to the website will soon be completed. We’ll be sure to tell you when they are complete. In the meantime, we continue to wait for things to dry out enough for the completion of the diversion ditch project and the repair to the creek ford that crosses into the newly planted south field. With the dryer weather in the forecast, the fencing project around that same field can also begin before there is any temptation for the deer.
Our thanks go out to the folks at Pattycake Bakery on High in Clintonville. They graciously opened their doors as a temporary drop site to the folks from the Eco-Flora site a couple weeks ago. What great neighbors! Hope to see you at the Open Farm Day on Sunday. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Theo, Penny, Brooke, Emily, Josh, Matt T, Brittany, Michelle, Matt C., Natalie, and Miranda)
Mushrooms - Some shares are receiving all shiitake, but some are receiving both shiitake and oyster.
Sunflower Microgreens - Juicy and crunchy is our description of these tasty treats. Great for snacking, in wraps or to finish off a green salad
Cilantro/Parsley – Exciting additions to a tossed salad. Two sites are getting parsley, and the rest will receive cilantro.
Swiss Chard – We grow chard throughout the year. In fact, it’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!
Lemon Grass (leaves, not bulb) – Makes a refreshing tea, and wonderful addition to many cooked foods such as Thai-style curries or marinades
Cucumbers - Besides just slicing these with some onion and vinegar, sugar, and oil, cukes are used widely in many cuisines of the world.
Mixed Summer Squash – You should find a mix of squash: zucchini, yellow (looks like yellow zucchini) and the pattypan look like pies. They all cook and taste very much the same.
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t necessarily need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer.
The bread from The Village Bakery and Café is the French galette.
The cheese from Integration Acres is the Smoky Goat, a puck of pasteurized chevre rolled in salt, black pepper and ground spicebush berries before being lightly smoked over apple wood. Smear the cheese on pork chops before roasting, use it as a unique topping on a burger or spread it on crackers or crusty 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!
Don’t forget to return your bag from last week!
Grilled Eggplant - Here’s a link to a website with instructions and pictures. Hope it will assist those of you who want to try it! (ps – any leftover grilled eggplant is the basic ingredient to baba ganoush) http://thehappyhousewife.com/cooking/grilled-eggplant
Roasted Eggplant, Garlic and Chickpeas with Swiss Chard
1 large sweet onion
1 red bell pepper, chopped
1 medium eggplant, diced into ½“ cubes
6-9 cloves of garlic, minced
1 cup chickpeas (use canned or you can use dried chickpeas that have been soaked in water for 24 hr.)
½ tsp kosher salt
5 Tbls extra virgin olive oil, divided
½ tsp freshly ground pepper
2 bunches Swiss shard, rinsed, drained, and chopped
¼ cup vegetable broth
1.) Preheat oven to 350 degrees F.
2.) Combine chopped vegetables, chickpeas, salt, 4 Tbls oil, and pepper in a 13”x9” baking dish. Cover with aluminum foil and bake for 20 minutes, stir.
3.) Increase oven temperature to 425. Bake uncovered for 10 minute intervals, stirring between each interval for another 20- 40 minutes, until eggplant is very tender and vegetables begin to brown.
4.) While vegetables are roasting, heat 1 tbls oil in a large skillet over medium- high heat. Add chopped swiss chard and vegetable broth. Reduce heat to medium and stirring frequently, coook swill chard until tender. Remove from heat and set aside.
5.) Combine roasted vegetables and swiss chard.
Lemongrass Chicken Soup
This Asian-inspired chicken soup is chock full of meat, vegetables, and delicious spices like lemongrass, ginger, garlic, and fish sauce.
3 qts. fat-skimmed chicken broth
2 stalks fresh lemon grass (or 6 thin strips lemon peel ½ “ x 3”; yellow only)
12 thin quarter-sized slices fresh ginger
6-7 fresh jalapeno peppers
1 ¼ lbs. cabbage
8 oz. mushrooms
2 carrots (8 oz. total)
2 lbs. boned, skinned chicken breast halves
4 cloves garlic, peeled and chopped
1 can (14½ oz.) diced tomatoes
about ½ C. lemon juice
about 2 tablespoons Asian fish sauce or soy sauce
1/3 cup thinly sliced green onions
5 cups hot cooked rice
2 lemons (5 oz. each), cut into wedges
1½ cup chopped fresh cilantro
1. In an 8-10 qt. pan, bring broth to a boil over high heat. Cut each stalk into about 3: lengths. With the flat side og a knife, lightly crush lemongrass and ginger. Rinse chiles and cut one ot two in half lengthwise (use 2 for spicy); stem remaining chilies (remove seeds for less heat) finely chop, and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20-30 minutes.
2. Meanwhile, rinse cabbage and cut into shreds about ¼ “wide and 2-3” long. Rinse mushrooms, trim off and stem ends and discolored parts, and slice lengthwise ¼” thick. Peel carrots and slice ¼“thick. Rinse chicken and cut into ¼“thick slices about 1½-2 “ long.
3. With slotted spoon, remove and discard lemongrass, ginger, and chilies from broth.
4. Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8-10 minutes.
5. Add chicken and tomatoes (including juice). Cover and cook over high heat until ckicken is no longr pink in the center, 2-4 minutes. Add lemon juice and fish sauce to taste. Serve soup from pan or pour into tureen. Sprinkle with green onions.
6. Place rice, lemon wedges, cilantro, and chopped chilies is separate bowls and off with soup to add to taste.
Tomato Soup with Lemongrass
1 qt. water
1 Tbls. tomato puree
2 stalks lemongrass
2 Tbls. olive oil
½ tsp. cumin seeds
1 stalk celery
salt and freshly ground pepper
8 oz. onions
2 lbs. ripe tomatoes
1 small red chili
15 dried curry leaves
1 baking potato
1.) Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds. 2.)Add the potato, onion, celery, curry leaves, lemongrass and chili. 3.) Cook over a medium heat for 5 minutes, stirring constantly. 4.) Add the tomatoes and cook, stirring for 30 seconds. 5.) Add the water, tomato puree and seasoning. 6,) Stir and bring to the boil. 7.) Simmer, covered for 1 hour. 8.) Remove the lemon grass and curry leaves. 9.) Blend the soup with a hand blender or in a food processor. 10.) Strain and reheat to serve.
(Ed. Note: I think this would be good served cold too.)
Served hot or iced, lemongrass tea is a refreshing accompaniment to many different types of cuisine, or a proper health tonic in its own right. One 4” piece of leaf/cup of hot water. Many people add milk and sugar to their tea once it is brewed, for a smoother treat after meals, or because they find that the milk adds an extra soothing benefit for those trying to use it to get a good night of sleep. Lemongrass tea is safe to drink but is not recommended for women who are pregnant or nursing. ~from: lemongrasstea.org