Athens Hills CSA: September 2013

September 25, 2013

Week 16 Newsletter, Summer 2013

ATHENS HILLS CSA

Welcome Autumn!! Last Saturday’s deluge was a fitting beginning to the new season this year. The three farmers at the market were soaked to the bone even though we worked under the canopies. We were just grateful that the temperature was not too chilly. Peering out from the office window, signs of the next season are emerging slowly. The most telling is the beginning of the ‘clearing of the houses’ project. This involves removing all of the tomato plants and stakes, the ground cloth and irrigation lines so that the crew can amend the soils for the planting that will begin soon. The starts house is nearly bursting with flats of greens for transplanting. Winter’s bounty is only a few weeks away. Last week we were able to finish most all of the cover crop planting before the rain came. What a sense of impeccable timing we felt! In no time at all those bare fields will be protected from the winter winds that can carry off valuable grains of topsoil. Last week, you may remember that we had harvested the potatoes and half of the sweet potatoes. It looks like this week we will be harvesting the remainder of the sweet potatoes.

Currently, the lugs of harvested sweet potatoes are keeping toasty warm in the heated greenhouse. Curing them with heat for about three weeks assures the ‘setting’ of the sugars, and also helps the skins harden for easier handling. And when there is time left the crew continues to thin and weed all of the fall roots and greens. When harvested the roots will be stored for later weeks in the Winter 2014 season and the greens are the ones you are currently and will continue to receive until the end of this cycle. These crops will also still be harvested in December when the new season begins, as well as providing produce for us to sell at the Athens Farmers Market and to our amazing wholesale customers, also!

This week check out the “Extras” box at your host site for eggplants. Take what you need and remember to save some for the folks who are coming later than you to pick up. Thanks for that. Look at the second page for how to freeze eggplant for later use. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Natalie, Miranda, Andy, Cale, Brook, and Paula)

THIS WEEK’S VEGGIES

Salad Mix – Our “Fall Blend” salad mix is a blend of 7-10 varieties of lettuce with the addition of mild Asian greens like mizuna, pe-t’sai, and tatsoi. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most folks, and oyster for the rest..
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.
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes, sizes, and colors. Prized for their flavor, typically they are less acidic. Slicers are more friendly to Like other tomatoes – do not refrigerate them.
Swiss Chard – We grow chard throughout the year. 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!
Peppers - Once again a mix of mixed sweet peppers. These are very easy to freeze if you are feeling overwhelmed. See page 2 for how to do this.
Potatoes - The variety this week is Desiree’, a red-skinned potato with white flesh. It’s versatile and can be used for boiling, mashing, or any other potato recipe you enjoy. You will taste the difference of this potato.
Edamame- These edible soybeans are another 1st for us this season. Look for some recipes on page 2…

THE COMBO CORNER

The fruit share from Cherry Orchards includes both Red and Yellow Delicious apples topped off with Mars seedless grapes.
The bread from The Village Bakery and Café is Alpine Rye. The loaf is vegan and is made with olive oil.
The cheese from Integration Acres is Percy's Blue, a pasteurized goat's milk blue cheese. It’s less salty and milder than many blues. It's great crumbled onto a salad, or spread on crusty bread. Try it atop your next homemade pizza for something truly different.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY MARKET-614-252-3951, 3-8pm
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!

TIMELY TIPS

FREEZING PEPPERS
Wash the peppers. De-stem, and remove seeds and ribs. Cut the peppers into uniform pieces.
Choice 1: Place pepper pieces on a cookie sheet and place in freezer. When completely frozen, remove and place individually frozen pieces into a bag.
Choice 2: Place 1 layer of pepper pieces into a zip-lock plastic bag. Remove air and seal. Place bag(s) on cookie sheet (to keep flat) in freezer. Once frozen, place flat bags in freezer. Pieces can be easily broken off for use at a later time.

FREEZING EGGPLANT
http://www.ehow.com/how_4579595_can-freeze-eggplant.html#ixzz2fqDdbJBl

1.) To prepare the eggplant, peeled or unpeeled, start by washing. Cut off both ends and cut the rest of the eggplant into 1/3 or ½-inch slices. Don’t wait long before the next step or your slices will begin to turn brown.
2.) Blanching keeps the eggplant from becoming discolored. Place the slices in boiling water. Add ½ cup of fresh or bottled lemon juice. Let the slices stay in the water and lemon juice mixture for four minutes.
3.) Remove the eggplant slices from the boiling water and place them in ice water until they have cooled completely, about five minutes.
4.) Drain and dry the slices. Place freezer paper between the slices and put them into freezer bags or freezer containers. Expert recommendations vary regarding the storage time for frozen eggplant. Most suggest six to nine months in a regular refrigerator freezer and longer in a deep freezer.

RECIPES

EDAMAME AND AVOCADO SALAD
from: http://www.reelflavor.com/special-diet/gluten-free/edamame-avocado-crunch-salad/

Ingredients:
1 pkg.frozen or fresh edamame pods
1 avocado, cut into small cubes
3 Tbls coconut oil
2 Tbls sesame oil
white pepper
1 tsp of sesame seeds
4 cloves garlic, minced
½ cup chopped green onions
juice of ¼ fresh lime
salt and pepper to taste

Directions:
1.) Place fresh pods in saucepan of boiling water and cook for about 5 minutes; or follow package directions for cooking
2.) Remove flesh from 1 avocado and cut into small cubes, about ½“ in size and place in a bowl
3.) Remove the edamame beans from the pods and add to avocado pieces
4.) Drizzle the 3 T. coconut oil and 2 T. sesame oil over the avocado and beans
5.) Season to taste with white pepper.
6.) Mince the 4 cloves of garlic and add to the bowl.
7.) Chop green onions to the amount of ½ cup and add to the bowl
8.) Squeeze the lime juice over the entire bowl and stir all. Season with salt and black pepper to taste.
Edamame, Quinoa, And Shiitake Mushroom Salad
http://www.food.com/recipe/edamame-quinoa-and-shiitake-mushroom-salad-244617

Ingredients:
¼ cup fresh lime juice
2 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons hot chili sauce, such as Sriracha
½ teaspoon salt
1 cup uncooked quinoa
2 cups shelled edamame
1 cup chopped shiitake mushroom caps
¼ cup chopped red bell pepper

Directions:
1.) Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
2.) Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
3.) Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
4.) Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.

Russian Mushroom and Potato Soup
http://allrecipes.com/recipe/russian-mushroom- and-potato-soup?scale=6&ismetric=0

Ingredients:
2 Tbl. and 1½ tsp butter, divided
1 leek, chopped
1 large carrot, sliced
3 cups chicken broth
1 tsp dried dill weed
1 tsp salt
1/8 tsp ground black pepper
½ bay leaf
1 lb. potatoes, peeled and diced
½ lb. fresh mushrooms, sliced
½ cup half-and-half
2 Tbl. all-purpose flour
fresh dill for garnish (optional)

Directions:
1.) Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2.) Melt the remaining butter in a skillet over medium heat, and sauté the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3.) In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

ROASTED POTATOES AND PEPPERS
http://www.tasteofhome.com/recipes/Roasted-Potatoes-and-Peppers

Ingredients:
2 lbs. small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium red pepper, coarsely chopped
1 medium red onion, coarsely chopped
½ cup creamy garlic salad dressing

Directions:
1. In a 15” x 10” baking pan coated with cooking spray, combine the potatoes, peppers, and onion. Drizzle with dressing and toss to coat.
2. Bake at 400F. for 40-45 minutes or until potatoes are tender, stirring occasionally. Yield: 8 servings

September 18, 2013

Week 15 Newsletter, Summer 2013

ATHENS HILLS CSA

First this week is a welcome to our newest employee – Paula Gerdeman. She will be working primarily in the microgreen production house with any extra time helping the crew in the field. She has several experiences on other farms and we’re very happy to have her join the team. On the opposite end of people working for us, we have one intern who has left and we say goodbye to Matt C. and extend our thanks for his efforts.

Most of the rain passed over us and that is okay. The ground was dry enough for the tractor pulling the trailer to drive the squash field so the lugs of squash could be picked up and put into the winter storage bunker. Also, as you can see from the list of today’s veggie share, some of the potatoes were harvested and some of those are in your share today. There are still more potatoes to be dug and we hope to get the rest of those and the sweet potatoes out of the ground soon. The tomato houses are still full of tomatoes, but soon we will begin to pull the plants from the ground and the remaining fruits on the vines for ripening. We expect to have tomatoes for quite some time yet. And of course, the weeding continues in the fall greens and roots.

One of the benefits of having a university so close is opportunity to work with students on projects. In past years, we had two teams working on the system for winter covering and uncovering in the greenhouses. This year we are fortunate to be working again with the Senior Engineering Design Projects. The new problem this year is the design for an automated greenhouse side wall opener/closure system. These actually already exist within the industry, but the cost per greenhouse side is prohibitive for us. The students’ task is to re-invent a device that is affordable and simple enough for us to build , install, replicate, and utilize ourselves. This is no small feat, or it would already be available. We’re hoping these are the smartest engineers ever! Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Andy, Natalie, Brook, Miranda, Cale, and Paula)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. We had begun adding mizuna to the mix this month. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most folks, and oyster for the rest..
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.
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes, sizes, and colors. Prized for their flavor, typically they are less acidic. Slicers are more friendly to Like other tomatoes – do not refrigerate them. Alert! You will also find one Hungarian How Wax pepper in you tomato bag.
Peppers - Once again a mix of mixed sweet peppers. These are very easy to freeze if you are feeling overwhelmed. See page 2 for how to do this. Alert! You will also find one Hungarian How Wax pepper in you tomato bag.
Swiss Chard – We grow chard throughout the year. Iit’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!
Potatoes - The variety this week is Desiree’, a red-skinned potato with white flesh. It’s versatile and can be used for boiling, mashing, or any other potato recipe you enjoy. You will taste the difference of this potato
Cilantro – This herb has such a unique flavor that it’s hard to describe together. Both are an exciting addition to tossed salad.

THE COMBO CORNER

The fruit share from Cherry Orchards this week includes the last of the peaches for the season along with a few Bartlett pears. Next week will begin the first of the fall apples.

The bread from The Village Bakery and Café is Starline Sorghum Oat.

The cheese from Integration Acres is the Alexander, a raw milk goat tomme with a natural rind. This batch is about five months old.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Potato and Red Pepper Frittata
http://www.marthastewart.com/314282/potato-and-red-pepper-frittata

Ingredients:
1 tablespoon olive oil
½ medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 potatoes (about 1 lb.) peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 tsp. chopped fresh rosemary

Directions:
1.) Preheat oven to 400 degree. In an 8” ovenproof nonstick skillet, heat 1 tsp oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
2.) Heat remaining 2 tsps. oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula. 3.) In a large bowl, beat eggs with rosemary, ½ tsp salt, and 1/8 tsp pepper. Pout over potato mixture; tilt pan to distribute evenly. Bake until set, 15-20 minutes. Cut into wedges, and serve.

FREEZING PEPPERS
Wash the peppers. De-stem, and remove seeds and ribs. Cut the peppers into uniform pieces.
Choice 1: Place pepper pieces on a cookie sheet and place in freezer. When completely frozen, remove and place individually frozen pieces into a bag.

Choice 2: Place 1 layer of pepper pieces into a zip-lock plastic bag. Remove air and seal. Place bag(s) on cookie sheet (to keep flat) in freezer. Once frozen, place flat bags in freezer. Pieces can be easily broken off for use at a later time.

Potato, Mushroom and Red Pepper Casserole
http://rootedinrecipes.com/rootedinrecipes/casserolePotato,_Mushroom_and_Red_Pepper_Casserole.html
Ed.s Note: This recipe is scaled down from the original 8-10 servings.

Ingredients:
1½ lbs. salad potatoes, cooked peel on and quartered
½ lb. fresh mushrooms, sliced
½ Vidalia onion, rustic chopped
½ red pepper, rustic chopped
½ yellow pepper, rustic chopped
½ lb. bacon, cooked and sliced into bite-size pieces
Sauce:
1 Tbls. olive oil for bottom of pan
6 oz. butter (unsalted)
3 Tbls. fresh basil

Directions:
Wash potatoes well, boil 45-50 minutes skin on until tender. Drain, cool, and quarter into large chunks. In large bowl, mix together potatoes, mushrooms, onion, peppers and cooked bacon. Place into large oiled baking pan and pour sauce over the top. Bake at 350 degrees for 30 minutes.

Rainbow Chard, Ricotta and Potato Pies
http://milk-and.blogspot.com/2013/02/rainbow-chard-ricotta-and-potato-pies.html
The pictures of this are incredible! This calls for making your own puff pastry, but you can also buy it and it’s still incredible.

Ingredients:
2 Tbls. olive oil
1 large brown onion, finely chopped
5 garlic cloves, finely chopped or crushed
5 thyme sprigs
1 medium potato, peeled and grated
¼ cup verjuice (sour tart unsweetened grape juice)
½ cup water
1¾ lbs. Rainbow chard
1 lb. ricotta cheese
½ lb. grated Parmesan cheese
1½ tsp sea salt flakes
1 tsp. ground black pepper
1 handful basil leaves, roughly torn
½ quantity puff pastry
½ quantity shortcrust pastry
beaten egg for brushing
poppy seeds, for sprinkling

Directions:
Heat the oil in a saucepan over medium heat. Add the onion and garlic, and cook for 10 minutes or until lightly browned. Add the thyme and cook for 2 minutes, stirring well. Add the potato, verjuice, and water, cover with a lid and reduce the heat to low. Cook the potato for 10 minutes, stirring frequently, until it is partially cooked. Transfer to a large bowl and allow to cool.

Rinse the saucepan and return to medium heat. Add half of the chard, and cook for 1 minute, stirring often, until it has wilted. Remove from the pan and drain off any excess liquid in a colander. Repeat with the remaining greens until it is all cooked. Drain, ensuring any excess liquid is removed.

Add the greens to the potato mixture with the ricotta and parmesan cheeses, basil, salt and pepper, stirring well to combine.

Preheat the oven to 400F. Roll out the shortcrust pastry and use it to line the base and sides of 6 - 4½” pie tins. Roll out the puff pastry and cut into 6 circles 6” in diameter to make the pie lids.

Spoon the mixture into the pastry-lined pie tins, filling them to the very top and beyond. Seriously, fill them up! To attach the puff pastry lids, brush the rim of the pastry base and the lid with a little egg and lay the lid over the base, Pinch gently between your thumb and index finger to make a good seal around the circumference edge. Brush the top of the pie lid with egg wash, sprinkle with poppy seeds, and make a small hole in the middle to allow steam to escape. Reduce the oven temperature to 350F and bake the pies for 30-35 minutes, or until golden brown on top. Remove the pies from the tins and leave to cool for a few minutes before serving.

September 11, 2013

Week 14 Newsletter, Summer 2013

ATHENS HILLS CSA

Summer has returned - for a few days at least. Today, for the first time in weeks, the office folks relented and turned on the air conditioning. With the forecast topping 90 degrees for Wednesday, our typical fall start time of 8:00 has not come. Instead, it remains at 7:00, so that all of the vegetables can be harvested and delivered to the packing room before it really gets too hot to harvest. The positive part of the early start time is the early finish time for the day.

Yesterday, part of the crew worked in the winter squash field. With clippers in hand, they cut the squashes from their vines and placed them into storage lugs. Currently, the lugs are still in the fenced field waiting for the skins to cure a little more meaning there is less damage to the skin. (Also, on a CSA packing day, most of the crew is involved with packing shares which means there is little time for any other activities.) The potatoes are also planted in the same field and yesterday, Kip mowed the foliage off of those plants. Mowing makes it easier to find those potatoes after the potato plow eases them from the cool, dark ground. These will be gathered and some will be stored for distribution in this Winter 2014 season, while others are planned to come your way a little later in this summer’s cycle. With those dug and collected, the sweet potatoes will be next to come out of the ground. It’s the same procedure – mow the foliage so the crew can find the potatoes. The difference with the sweet potatoes is that they will need to be ‘cured’ in a warm place for 2-3 weeks so they will store well.

At the same time that some folks are harvesting, others are planting by direct seeding more fall greens and roots, transplanting starts of kale and salad mix and seeding the first of the salad mix into greenhouses. By far, fall is the busiest time at this farm! I wish that we had a picture of the tractor on Saturday evening when it was sideways on the creek bank with the lower 2 wheels in the water. A friend and neighbor helped us extricate it with the help of another tractor, a bobcat, and 2 come-alongs. What an adventure!
Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Michelle, Matt T, Brittany, Josh, Matt C., Natalie, Andy, Cale, Morgan, & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix this week includes mizuna and a blend of 7-10 lettuce varieties. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
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.
Cilantro – This herb has such a unique flavor – it’s ‘love it’ or ‘hate it’, excellent for dips, salad dressing or salsa.
Peppers- Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
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 need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes assizes, and colors. Prized for their flavor, typically they are less acidic. The ‘down’ side is they are more fragile and require special handling to keep them from bruising. Like other tomatoes – do not refrigerate them
Long or Green Beans – This week you will receive either Asian long beans or green beans. The long beans will stay crunchy even after a sauté in a hot skillet.
Swiss Chard – We grow chard throughout the year. Iit’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!

The Combo Corner

The fruit share from Cherry Orchards includes Gala apples, yellow peaches, and Bartlett pears.
The bread from The Village Bakery and Café is Country Wheat - 50% whole wheat, 50% unbleached white.
The cheese from Integration Acres is Chase Cheddar, a 3-month-old white cheddar made with raw goat's milk.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Grilled Eggplant and Sweet Pepper Sandwiches
http://www.bhg.com/recipe/sandwiches/grilled-eggplant-and-sweet-pepper-sandwiches/ There are several variations of this idea available online. Some of the additional ingredients used for them include olive tapenade and other varieties of goat cheese; don’t forget that microgreens are good on sandwiches.

Ingredients:
2 medium green, red, and/or yellow sweet peppers
1 medium eggplant, cut into 12 slices
1 tablespoon olive oil
8 - ½ “ thick slices French bread
4 oz. soft goat cheese (chevre)
¼ cup Dijon-style mustard

Directions:
1.) Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.
2.) Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3-5 minutes or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
3.) Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes: 4 servings.

Swiss Chard with Tomatoes http://www.food.com/recipe/swiss-chard-with-tomatoes-94436?layout=desktop

Ingredients:
1 lb red or green Swiss chard
3 tablespoons olive oil
½ cup soft fresh breadcrumbs
1 clove garlic, minced
2 small tomatoes, seeded and diced
¼ teaspoon salt
crushed red pepper flakes

Directions:
1.) Cut tender stems and leaves into ½ “ slices.
2.) Heat 1 tablespoon of the oil in a large skillet; add breadcrumbs, cook, stirring often, until crisp, and golden; remove from skillet and set aside.
3.) Cool skillet slightly; add remaining oil and garlic, cook, stirring, w minutes; add chard and cook until wilted, 1-2 mins; add tomatoes, salt, and red pepper flakes to taste. Remove from heat and sprinkle bread crumbs over the top.

Wilted Swiss Chard Salad
http://abgplanttoplate.blogspot.com/2012/05/wilted-swiss-chard-salad.html

Ingredients:
8 oz. Swiss chard
2 tablespoons shallots, chopped
2 cups cooked bulgur
3 tablespoons fresh basil, chopped
½ cup tomato, diced
6 oz. spring mix lettuce
¼ cup olive oil
3 tablespoons lemon juice
2 tablespoons white balsamic vinegar
grapeseed oil for sautéing
kosher salt and black pepper, to taste

Directions:
Trim any thick or tough stems, wash and roughly chop the Swiss chard. In a large sauté pan, heat 2 tablespoons of grapeseed oil over medium-high heat. Add the chopped shallots and Swiss chard and cook for 1-2 minutes. Season with salt and pepper and remove from the heat. In a mixing bowl, combine the bulgur, basil, tomato, spring mix and the wilted Swiss chard and mix gently. Add the lemon juice, vinegar, and olive oil. Toss, taste & adjust seasoning as needed.

Shredded Rainbow Swiss Chard Salad
http://www.thewordmagicianskitchen.com/2012/07/26/shredded-rainbow-swiss-chard-salad/

Ingredients:
1 large bunch rainbow Swiss chard
1 tsp. garlic paste
¼ cup sesame seeds
3 tablespoons truffle oil or olive oil
1 ½ tablespoon apple cider vinegar
1 small shallot, finely chopped
1 teaspoon hot chili pepper, finely chopped
5 oz. shredded cheese (optional)
diced tomatoes (optional)
salt and pepper to taste

Directions:
1.) Wash and dry the chard leaves. (Remove the stems if tough, but use them if soft to add color.) Stack the leaves in a pile and roll them up tightly like a cigar. Thinly slice leaves crosswise into very fine strands.
2.) For vinaigrette, lightly dry toast sesame seeds in a covered pan. Stir often to prevent scorching.
3.) In a small bowl, whisk together garlic paste, sesame seeds, oil, vinegar, and shallot and hot chili pepper. Toss chard and vinaigrette together.
4.) Add tomatoes, cheese, salt and pepper. Toss again and serve cold.

Sesame-Soy Green Beans and Peppers
http://www.foodnetwork.com/recipes/rachael-ray/sesame-soy-green-beans-and-peppers-recipe/index.html

Ingredients:
¾ lb. green beans
Salt
2 tablespoons vegetable oil
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari, (aged soy sauce)
2 teaspoons sesame oil
1 tablespoon sesame seeds

Directions:
Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt to taste, and cook beans 5 minutes, then drain beans. Place the skillet back on the stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry for 2 minutes. Add the soy sauce and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

Green Beans with Pecans, Red Peppers, and Onions
http://www.iheartnaptime.net/green-beans-with-pecans-red-peppers-and-onions/

Ingredients:
¼ c. toasted pecans
3 tablespoons butter
½ red onion, sliced thinly
1 red bell pepper, chopped
2 tablespoons white sugar
1 ½ lb. fresh green beans, trimmed and snapped
salt and pepper to taste
½ teaspoon minced garlic

Directions:
Toast the pecans in microwave. Bring a pot of water to a boil and parboil the green beans. Only leave beans in water for 2-4 minutes depending on how thick the beans are. You just want them slightly tender. Rinse beans with cold water to stop cooking. Add butter to frying pan and sauté onions and red peppers until tender. Add in sugar, cover pan and allow sugar to caramelize. Stir occasionally. Add in green beans, garlic, and pecans. Stir to heat through and combine.

September 4, 2013

Week 13 Newsletter, Summer 2013

ATHENS HILLS CSA

The view from the office window is radically different from last week. The lush green fuzzy foliage of the asparagus fronds has changed almost overnight to a dry brown foam. This is due largely due largely to the amount of rain that has fallen in the last week, as well as, to the time of the season. Still, as with most of the changing signs this year, it seem very early for such dramatic differences.

As the summer foliage is starting to fade, the tasks for this week continue the slide into fall. The crew is direct seeding the fall Asian greens and roots. Others will be planting the starts for the winter greenhouse collards, and chard and green onions. And even though some of the veggies are slowing their production with these cooler temperatures and changing light levels, the weeds still manage to grow. So, of course, that task is never-ending. This week we will also be thinning and weeding the newly planted carrots.

There is still discussion about the harvest time for the winter squash. We want to leave it as long as possible, but not so long that it gets frosted. As with most things farm related, timing seems to be a critical component.

Speaking of timing, many folks have sent us their intentions concerning joining the winter season of the CSA. If you haven’t let us know, please take a moment to take care of this. If you don’t know yet, that’s okay too… just let us know when you do. And thanks for that!

With less than 30 days before the current farm bill expires causing agricultural laws to revert to 1940’s era legislation, there is still much speculation about what the future will bring for farmers like us as well as the more conventional ‘corn and soybean’ folks. The other group affected by this is that ever-growing population that qualifies for food stamps. With the help of CSA members like you, we are somewhat insulated from this quagmire of posturing and indecision. For this, we are grateful that you have chosen to spend your dollars in direct support of those who grow your food. Really, YOU ROCK!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Andy, Penny, Emily, Josh, Michelle, Matt T, Brittany, Matt C., Natalie, & Miranda, Cale and Brook)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for all. Keeps these is the fridge in a paper bag.
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.
Cilantro – This herb has such a unique flavor – it’s ‘love it’ or ‘hate it’.
Peppers- These are finally here. The peppers have been slow to come on this season. Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
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.
Heirloom and Slicer Tomatoes - The first week for heirloom tomatoes. These special beauties come in all shapes assizes, and colors. Prized for their flavor, typically they are less acidic. The ‘down’ side is they are more fragile and require special handling to keep them from bruising. Like other tomatoes – do not refrigerate them.
Parsley – This week most shares will receive ‘flat’ parsley, the Italian flat leaf variety. This type is prized for cooking, but is also delicious with fish, potatoes, or chopped in salad. The rest will get ‘curly’ which is also very flavorful and favored in tabouleh.

THE COMBO CORNER

The fruit share from Cherry Orchards includes yellow and white peaches with Stanley prune plums on the top.
The bread from The Village Bakery and Café is the Village Rye made with stone ground organic rye and organic white & whole wheat flours, levain, yeast and sea salt.
The cheese from Integration Acres is Chevre rolled in Herbes de Provence.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY MARKET-614-252-3951, 3-8pm
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!
We’re receiving bags every week and thanks for that extra effort!

RECIPES

Penne with Roasted Shiitake, Eggplant, and Sambal
from: http://lemonsandanchovies.com/2012/04/penne-with-roasted-shiitake-mushrooms-eggplant-and-sambal/

Ingredients:
½ – ¾ pound penne pasta
4½ ounces fresh shitake mushrooms, stems removed and sliced (6-8 mushrooms)
2 eggplants, cubed
4 cloves garlic, sliced thinly
½ cup stock of your choice (or reserved pasta water)
2 tablespoons fresh oregano, chopped ( or you can use any other fresh herb you like)
1–2 tablespoons fresh lemon juice
1 – 1½ teaspoons sambal (chili sauce)
olive oil
salt and pepper
a splash or two, white balsamic vinegar (optional)

Directions:
To roast the eggplants and mushrooms, preheat your oven to 375 degrees F. In separate bowls, toss the eggplant cubes in olive oil, salt and pepper (and white balsamic vinegar, if using. I like to add this just for help with caramelization but you can omit). Do the same for the mushrooms in another bowl but without the vinegar. Be a bit more generous with the salt and olive oil here since the two absorb a lot of oil and the salt brings out their flavor. In separate baking sheets, arrange the eggplants and mushroom slices in a single layer. You can line your sheets with parchment paper to prevent sticking. Roast the mushrooms for about 7 minutes or until they are golden. Remove from the oven and set aside. The eggplants will need a bit more time, about 20-25 minutes total. To prepare the pasta, bring a pot of water to a boil, add pasta, and cook until al dente. While the pasta is cooking and when the eggplants are done, Sauté the garlic and chopped oregano over medium heat in a skillet. I like the garlic to have a more pronounced flavor here so I cooked it for about 3 minutes; just be careful so that it doesn’t burn. After about three minutes, the garlic should be quite fragrant. Add the sambal. Try it with one teaspoon first. This will add some kick but the dish won’t be hot. I used 1½ tablespoons to suit our taste. The sambal will sizzle and the oil will turn a reddish color. When it starts simmering, add the chicken stock (or pasta water) and lemon juice. When the mixture starts simmering again, add the mushrooms, eggplants and pasta. Turn off the heat. Toss everything together, plate and serve.

Rigatoni with Eggplant, Peppers and Tomatoes
http://allrecipes.com/Recipe/Rigatoni-With-Eggplant-Peppers-and-Tomatoes/

Ingredients:
2 Tablespoons olive oil
2 Eggplants, dice with skin
1 Red bell pepper, sliced
2 Cloves garlic, minced
Salt and black pepper to taste

1 Tablespoon olive oil
6 Tomatoes – peeled, seeded and chopped
1 Sprig fresh thyme, chopped
1 Pound rigatoni pasta
12 Basil leaves, chopped
12 Black olives, sliced

Directions:
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover and cook until the vegetables arte tender, about 20 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a saucepan n over medium-high heat. Stir in the shopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until tomatoes have reduced slightly, about 15 minutes.
3. Bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce over the top to serve.

Cilantro Dressing for Salads
from: http://www.food.com/recipe/cilantro-dressing-for-salads-30146

Directions:
Using your steel knife in the food processor, mix 2 minced garlic cloves and 1 teaspoon salt; process until it is a paste. Add 1 cup of cilantro, packed and 1 cup parsley , packed and process to a fine mince. Add ¼ cup of sherry wine vinegar (or substitute either red wine or cider vinegar), and process for 10 seconds. Add ¾ cup olive oil in a slow steady stream with the food processor on. Add ½ teaspoon hot pepper suce (to match you taste) and a pinch of sugar. Chill the dressing for several hours in a glass jar; shake to combine before serving

GRILLED VEGGIE SHISH KABOBS
from: http://www.food.com/recipe/grilled-veggie-shish-kabobs-93267

Ingredients:
Marinade:
¼ cup light soy sauce
¾ cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1½ teaspoons ground pepper
21 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
¼ cup pineapple juice
Veggies:
12 cherry tomatoes (chunks of other would also work)
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut into 1” squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks

Directions:
1.) MARINADE: Blend all ingredients in blender for ½ minute. 2.) Pour in a Ziploc bag with all ingredients and refrigerate for 1 hour. 3.) Arrange vegetables on skewers, grill on medium-high flame turning and brushing with the marinade for 10 minutes or until cooked.
Ed.’s Note: At the farm we have often used chunks of veggies instead of whole items. As long as they are of fairly infirm size, they will all cook at the same rate.