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