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)
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 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.
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!
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)
salt and pepper
a splash or two, white balsamic vinegar (optional)
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
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
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
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
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
12 cherry tomatoes (chunks of other would also work)
12 slices Japanese eggplants
12 small onions
2 yellow peppers, cut into 1” squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks
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.