Athens Hills CSA: October 2013

October 22, 2013

Week 20 Newsletter, Summer 2013

ATHENS HILLS CSA

This is it! We say thanks to all of you who have participated this summer. Thanks for your support! Thanks for answering the questions on the survey that only helps us get better! Thanks for remembering to return the green bags each week! Thanks! Thanks! Thank you! We hope to see you back next summer, or better yet – join us this winter!

Last Saturday evening, we caught a HUGE break! No one was expecting the light frost. The break came in the form of NO damage to anything that was in the field. On Friday, the crew had spent extra time picking all of the peppers and eggplants that were still in the field. Those would not have survived that frost. Whew! Preparing for frost was already on the list of tasks for this week, but now we have a little head start. Kip and Matt spent most of Sunday preparing for another frost should it come.

And speaking of that last minute harvest on Friday, look for the Surplus Boxes of green peppers today. If you aren’t quite ready for stuffed peppers for dinner, then take what you can use. Remember just how easy they are to freeze – wash, de-seed, cut into pieces of your desired size; place flat in a plastic baggie (or loosely on a cookie sheet) and freeze. If loose, fill plastic bags with frozen pieces of peppers and keep in the freezer until you need them for sauce or soup, or that special something you’ll fix this winter.

Preparations are underway for putting the asparagus beds to rest for the winter. We have been waiting for the foliage to turn brown and now they’re mostly ready. Cutting the foliage and mulching heavily is the process for this task. Of course, even thought the CSA is over for a few weeks, there are still tending tasks like weeding and thinning that still need done weekly in the greenhouses. There is still more to plant like lettuces, arugula, carrots, salad mix and more Asian greens. Lots of those will be harvested early next spring, but planting now ensures that they will be large enough to harvest when needed.

Please remember that you have been an important part of our lives at the farm this season, and we thank you for your support. Have a great month, and we'll be back December 4 for the winter season.

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

THIS WEEK’S VEGGIES

Salad Mix – Our fall and winter salad blend of 7-10 varieties also includes 3 varieties of mild Asian greens. mizuna, pe-t’sai, and tatsoi.
Mushrooms - Shiitake for most of the shares and Oyster for one of the sites.
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.
Tatsoi - Tatsoi is a very mile Asian green that is delicious raw or lightly stir-fried, steamed, or added to soup ( at the end). The stems are juicy and tender.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Salad Radishes or Japanese White Turnips – French Breakfasts are thin and long; the Easter eggs are round and multi-colored purple, red, pink and white; white icicles are all white and shaped like a carrot. All are delicious grated into salad, or in a wrap, on a sandwich with butter and salt, or just plain crunch for your mouth. Japanese White Turnips are MILD and crunchy. Most folks are thrilled to eat them raw.
Butternut Squash - This is a great variety for storage, but is equally tasty right now. It can be substituted for pumpkin in most recipes. It can be steamed, baked, or made into a savory satisfying soup.

THE COMBO CORNER

The fruit share from Cherry Orchards includes Staymen Winesap apples. This apple is a hard, tart apple; excellent for eating or baking. The bag is topped off with Golden Delicious and Gala apples, both a sweet apple. We hope you have enjoyed your summer CSA Fruit Shares.
The bread from The Village Bakery and Café is Oatmeal Stout Rye with - oat flour, rye flour, wheat and Artisan white flours, oatmeal stout beer, sea salt and yeast- The beer gives it some nice sweetness.
The cheese from Integration Acres is Caprino Romano.

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!
You can return this week’s green bag to your host site before next Wednesday and we will get it when we return to pick up the coolers. Thanks.

RECIPES

Arugula and Sautéed Mushroom Salad with Mint
from www.foodand wine.com/recipes

Ingredients:
2 tablespoons mayonnaise
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon vegetable oil
½ lb shiitake mushrooms, stems discarded, caps thinly sliced
8 ounces arugula
1/3 cup thinly sliced mint leaves

Directions:
1.) In a small bowl, whisk the mayonnaise with the lemon zest and juice. Whisk in the olive oil and season with salt and pepper.
2.) In a large skillet, heat the vegetable oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate hear, stirring a few times, until browned, about 8 minutes. Transfer to a plate and let cool to room temperature.
3.) In a bowl, toss the arugula with the shiitakes, mint and dressing. Serve the salad right away.

Browned Butter Pasta with Tatsoi
serves 2

Ingredients:
Pasta of choice, preferably curved or with ridges
½ stick unsalted butter
salt and pepper
Leaves of 2-3 bunches of tatsoi, rinsed
½ cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Directions:
Cook the pasta to al dente in salted water. When pasta is almost done, melt the butter in a skillet. Swirl the butter in the pan as it foams. When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated Parmesan and lemon wedges on the side.
from Backyard Farming – Marisa’s blog

Creamed Mushrooms from Epicurious.com
This recipe sounds like it would be a wonderful topper to chicken, pasta/noodles, cooked greens or just as a side dish of its own.

Ingredients:
1 large shallot, minced (about 1/4 cup)
1 tablespoon unsalted butter
1/2 pound fresh shiitake mushrooms, stems discarded and caps chopped coarse (this is the exact amount you usually get in your shares)
1/2 cup dry white wine
1 tablespoon white-wine vinegar
1 teaspoon chopped fresh rosemary leaves or a rounded 1/4 teaspoon dried rosemary, crumbled
1/2 cup heavy cream

Directions:
Cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake, salt, and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
Stuffed Squash
For 4 servings of stuffed squash, split acorn or butternut squashes lengthwise and remove the seeds. Bake face-down on an oiled sheet for 30 minutes at 350, or until tender enough to eat. Make your filling while the squash is baking.

Mushroom-Cheese Filling
Ingredients:
½ lb. chopped mushrooms
1 cup onion
1 clove crushed garlic
1 cup cottage cheese
½ tsp. basil
½ cup chopped parsley
salt, pepper
¾ cup bread crumbs or cooked rice
2 Tbls. dry white wine
butter

Directions:
Sauté mushrooms, onions, & garlic in butter with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, uncovered 25-30 minutes at 350. Baste with liquid from sauté while it bakes.

Pasta With Brie, Mushrooms, And Arugula
from: www.realsimple.com

Ingredients:
6 oz. penne
½ tablespoon olive oil
½ lb mushrooms, quartered
½ small red onion
¼ cup dry white wine
kosher salt and black pepper
4 oz. Brie, cut into 1” pieces
2 cups baby arugula

Directions:
1. Cook the pasta according to the package. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a large skillet overt medium-high heat.
3. Add the mushrooms, onions, and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
4. Add the wine, ¼ tsp salt and pepper. Cook until the mushrooms begin to brown, 5-6 mins.
5. Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula. Serves 2.

Quick and Easy Sautéed Spinach
from allrecipes.com

Ingredients:
1 Tbls olive oil
1 bag spinach leaves, washed
1 ½ teaspoon garlic salt
¼ C. grated Parmesan cheese

Directions:
Heat the oil in a large skillet over medium heat. Add the washed spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1½ hours. In a small saucepan, immerse the stems of the used mushrooms in 2 cups of water and 1-2 teaspoons of salt. Cover simmer for at least 1 hour, more is better. Strain, and pour broth into a container and freeze. Great as a soupbase, for rice, for savory sauces and more.

October 16, 2013

Week 19 Newsletter, Summer 2013

ATHENS HILLS CSA

Forward progress continues at an ever-increasing speed. We waited for rain; the rain came to wash the salts from the soil; now there is new plastic pulled over one of the greenhouses. It’s a great thing when plans become finished tasks! We are also close to having the beds of soil in the one heated house emptied of old and filled with new soil for this next season. Further weeding and thinning of the carrots continues in the field and even more direct seeding of carrots is scheduled for the greenhouses this week. Hopefully, with all the mentions of carrots being planted and tended, you can begin to appreciate how many carrot plantings it can take to put one bunch in each share. Another important task this week is the continuation of the transplanting of lettuce and kale starts. The weather is cooperating nicely by not being too warm or too cool (so far).

Since this is the next to last delivery week in this summer season, it means that half of the half-share members are receiving the final share for this cycle. We are thankful and appreciative of your support and commitment to local, organic fresh produce. We hope that you have had a great experience! (Here’s my chance to give a small nudge to those who haven’t responded to the survey –hint, hint) We hope you will choose to join us for the winter or for next summer’s cycle. THANK YOU!!

One member of the crew has shouldered the responsibility of making everyone’s recycling hopes become a reality. From office to greenhouse, the farm now has receptacles and bins for gathering and others for separating. All of this is thanks to the herculean efforts of Mark. (Thanks, man.) With the maturing of the recycling possibilities everywhere, we can now recycle our old greenhouse plastic, bags, cell packs and broken flats, paper of all sorts. For this industry as well as nurseries and floral greenhouses, this new way to dispose of heretofore ‘landfill only’ waste could also help reduce some costs.

We hope that you are enjoying the beginning of the fall colors for that last blast of color. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt, Paula, Michelle, Josh, Natalie, Andy, & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – Our fall and winter salad blend of 7-10 varieties also includes 3 varieties of mild Asian greens. 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 all. Store in the fridge in a paper bag.
Sunflower Microgreens - All share this week will receive sunflower. These have a mild, almost nutty flavor and are juicy and crunchy.
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes, sizes, and colors. Prized for their flavor, typically they are less acidic. Slicers are friendlier to ship than the heirlooms – do not refrigerate any of them unless they are cut open.
Kale / Collards – Two distinctly different greens, but both delicious. You can sauté, stir-fry or steam both. The collards are great for roll-ups and the kale (dinosaur, Tuscan, Lacinato are all names for this variety) is the one most kale chip recipes cite.
Blue or Red Potatoes - The blue ones are called Adirondack Blue the red on are called ‘Sangre’. They are both good for mashing and potato salad especially, and both varieties work well for all other traditional potato recipes.
Winter Squash - You have received either acorn squash or spaghetti squash. Acorn is dark green and has a ridged surface and the spaghetti squash looks a little like a football and is yellow.
French Breakfast or Easter Egg Radishes – French Breakfasts are thin and long, and the Easter eggs are round and multi-colored purple, red, pink and white. Both are delicious grated into salad, or in a wrap, on a sandwich with butter and salt, or just plain crunch for you mouth.

THE COMBO CORNER

The fruit share from Cherry Orchard is Mutzu apples and Beurre Bosc pears. Mutzu is a Japanese version of Yellow Delicious, and is also known as Crispin. It is an excellent eating and cooking apple. The Beurre Bosc pear is a French variety whose name translates to ‘butter pear’. They are good for eating now and will be sweeter as they soften and ripen.
The bread from The Village Bakery and Café is Roman Spelt, a blend of local Starline organic spelt flour and King Arthur organic artisan white wheat with organic olive oil, Real Salt and yeast.
The cheese from Integration Acres is a raw milk goat gouda, aged over 60 days.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Kale & Potato Soup
(Serves 6) http://www.thekitchn.com/recipe-kale-and-potato-soup-166871

Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
1 pound Yukon Gold or red potatoes, peeled and cut into ½” cubes
1/2 teaspoon Kosher salt
1/2 teaspoon smoked paprika
4 sprigs thyme
1 sprig rosemary
1 bay leaf
8 cups water
1 small bunch kale, center stems removed and leaves cut into thin ribbons
Salt and freshly ground black pepper

Garnish (optional)
1 tablespoon olive oil
1/2 teaspoon smoked paprika

Directions:
Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook, stirring, for 30 seconds.
Stir in potatoes, salt, paprika, thyme, rosemary, bay leaf, and water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
Stir in kale. Simmer, covered, for 10 minutes or until kale is tender. Discard bay leaf and rosemary and thyme stems. Taste and season with additional salt and pepper, if desired.
To make garnish, heat 1 tablespoon olive oil in a small saucepan over low heat. Stir in paprika and heat for 1 minute.
To serve, ladle soup into bowls and drizzle paprika oil on top.

COLLARD LEAF WRAPPERS
To use collard leaves as the wrap for a dish, wash the collard leaves. Blanch in pot of boiling water for 10-20 seconds. Remove and lay on flat surface. Take a rolling pin and flatten the now soft center rib. Place fillings on the leaf, roll up like an eggroll. Either place in baking dish and cover with sauce and bake, or just eat it.

Classic Baked Acorn Squash Recipe
http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/

Ingredients:
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

Directions:
1.) Preheat oven to 400°F.
2.) Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3.) Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4.) Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

HERBED SPAGHETTI SQUASH
http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html

Ingredients:
1 small spaghetti squash, about 2¼ pounds 2½ tablespoons butter 2½ tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley & sage ½ teaspoon salt 1/8 teaspoon freshly ground black pepper

Directions:
1.)Preheat the oven to 375 degrees F.
2.) Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½ inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
3.) Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

KALE AND POTATO HASH
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=549948

Ingredients:
8 cups torn kale leaves (about ½ large bunch)
2 tablespoons horseradish
1 medium shallot, minced
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra-virgin olive oil

Directions:
1.) Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2.) Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3.) Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

October 9, 2013

Week 18 Newsletter, Summer 2013

ATHENS HILLS CSA

What a temperature plummet on Sunday! We were looking for the room heaters and closing windows like crazy. It’s too early to light the furnace, for sure. We’re also busy with last minute preservations like freezing and some last minute canning.

Last week Miranda sent a link for our seasonal survey. Please, if you have not already, take a minute or two, and answer these 10 questions. Many changes we have and will make are the direct results of your past feedback. Thanks for helping us improve what we do, and the way we do it. Here are the links to that survey:
Columbus: http://www.surveymonkey.com/s/7HC6MF9
Athens: http://www.surveymonkey.com/s/7FBT3NH
Belpre: http://www.surveymonkey.com/s/7RVXNSZ

All of the greenhouses are empty of the summer crops. The soil is being prepared for the winter plantings. One house has the plastic removed completely and we’re waiting on another rain before we pull the new plastic. By allowing the rain to saturate the soil, accumulated salts will be diluted and washed down away from the root zone of the plants.

In the meantime, this week the crew will be transplanting more collards, Swiss chard, and salad mix, and directly seeding carrots into beds in greenhouses. When the crew isn’t planting and watering, the tasks of thinning and weeding the previously planted carrots and beets is high priority. Another top priority is changing the soil in the above-ground beds in the hothouse. Once a year, this soil is removed and newly composted soil mix is filled into the beds. Changing this soil annually keeps those salts mentioned earlier from becoming a problem and creates a more fertile medium for the plants that grow there.

Thanks to all of those who have responded with their intentions for the Winter 2014 season. We are over 75% filled for the winter. If you plan to enroll, please don't delay and miss out. Thanks. Stay warm these evenings. Have a great week!

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

THIS WEEK’S VEGGIES

Salad Mix – Our fall and winter salad blend of 7-10 varieties also includes 3 varieties of mild Asian greens. 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.
Sunflower Microgreens - All share this week will receive sunflower. These have a mild, almost nutty flavor and are juicy and crunchy.
Mushrooms - Shiitake for some shares and oyster for the others.
Arugula – This tangy, spicy green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
Sweet Peppers - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
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.
Lemon Grass – Makes a refreshing tea, and wonderful addition to many dishes like fish or soup.
Blue Potatoes - The blue ones are called Adirondack Blue. They are good for mashing and potato salad especially, but both varieties work well for all traditional potato recipes.

The Combo Corner

The fruit share from Cherry Orchards contains Melrose apples. Melrose is the State Apple of Ohio and was developed at Ohio State University Research Center from crossing Red Delicious apples with Jonathan apples.
The bread from The Village Bakery and Café is Persian Wheat, made from Korosan wheat (aka: Kamut, but not that brand) and fennel.
The cheese from Integration Acres is Smokey Goat chevre and is lightly smoked in fruitwood before being gently rolled in salt, black pepper and freshly ground spicebush berries.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Salmon with Ginger and Lemongrass Broth
http://www.nytimes.com/recipes/11503/salmon-with-ginger-and-lemon-grass-broth.html

Ingredients:
3 C. fresh/canned chicken or fish stock
1 stalk lemongrass, trimmed and halved lengthwise and crosswise (you can use the leaves, just cut into pieces, and scoop out before serving)
1 scallion, cut crosswise into thirds and julienned
1-2½ “ piece ginger, peeled and julienned
juice of 1 lime
3 Tbls. fish sauce (nam pla)
1 1-lb piece of salmon fillet, skinned and cut into ½ “ cubes
1 C. shiitake mushrooms, trimmed and thinly sliced
2 C. sliced (½ “ thick) baby bok choy

Directions:
1.) In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 C. water. Place over high heat to bring to a boil. When water boils, add lemongrass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
2.) Put salmon in a steamer ove simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
3.) Return to a simmer. Remove lemongrass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.
Warm Potato-Tomato Salad
http://www.foodnetwork.com/recipes/michael-chiarello/warm-potato-tomato-salad-with-dijon-vinaigrette-recipe/index.html

Ingredients:
1/2 cup finely minced red onion
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil 1 teaspoon finely minced fresh tar- ragon leaves 2 pounds potatoes, skin on, cut into 1- inch chunks 2 cups diced tomato, skin on, including seeds and juice

For the vinaigrette: In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.

Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

Potato and pepper Frittata
http://allrecipes.com/recipe/potato-and-pepper-frittata/

Ingredients:
6 slices of bacon or pancetta, chopped
1 tablespoon olive oil
1½ cups chopped hot and sweet peppers
salt and ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
12 eggs, beaten
2 ounces crumbled feta cheese

Directions:
1. Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.
2. Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the op and stir gently to incorporate.
3. Set oven rack about 6 inches from heat source and preheat the oven’s broiler.
4. Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.

Tomato, Potato and Pepper Casserole
http://www.recipegoldmine.com/cassveg/tomato-potato-pepper-casserole.html

Ingredients:
1/4 cup olive oil 2 large potatoes, sliced
2 small red, yellow or green bell peppers, sliced ½ “ thick
2 large ripe tomatoes, sliced ¼” thick
2 teaspoons minced garlic
1/2 teaspoon each salt, pepper and oregano

Directions:
Heat oven to 375 degrees F. Spread 1 tablespoon of the oil over the bottom of a shallow 2-quart baking dish. Layer half of the potatoes, slightly overlapping if necessary. Top with 1¼ cups of the peppers, then with 1¼ cups sliced tomatoes. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 teaspoon garlic and ¼ teaspoon each salt, pepper and oregano. Repeat layers using remaining ingredients. Bake, uncovered, 50 minutes to one hour, until vegetables are tender.

ARUGULA AND POTATO SOUP
http://jeanetteshealthyliving.com/2011/11/arugula-and-potato-soup-recipe.html

Ingredients:
2 potatoes, peeled and cut into 1/2" thick slices
7 cups water
salt
1 pound arugula, the tougher variety, not baby
1 cup cooked beans, optional
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
a few slices of whole grain bread
freshly grated Parmesan cheese

Directions:
In a 4-5 quart soup pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Reduce heat to medium, and cook potatoes, covered, until they are tender but still hold their shape, about 18 minutes. Meanwhile, cut off any thick stems from the arugula and wash well to remove any grit and salt. Drain arugula and cut into 2” lengths. Stir the arugula into the pot and let boil for another 10 minutes. Meanwhile, in a small skillet, heat the olive oil over low heat. Add garlic & crushed red pepper, and cook until garlic is just golden. To make crostini, brush a little garlic olive oil on top of the bread slice & sprinkle with some Parmesan cheese. Toast until cheese melts. To serve, ladle soup into bowls and drizzle with some garlic olive oil. Break apart the Parmesan cheese crostini and serve with the soup.

October 2, 2013

Week 17 Newsletter, Summer 2013

ATHENS HILLS CSA

With another glorious week of great weather, tasks here at the farm are moving forward with ease – lots of hard work, but without the added burdens of wetness, mud, and cold. All of the sweet potatoes have been harvested, and they are now “curing” in the hothouse. Soon these fields will be disked and planted with cover crop in preparation for the spring plantings next year. All but one of the greenhouses is empty of plants and those will be gone by Wednesday evening.

The crew continues to weed and thin the fall roots, as well as other crops that need to be weeded. But the planting of the greenhouses will start this week with spinach and collards since they take the longest to mature. The spinach will be seeded directly into the greenhouses, but the collards are transplants from the starts house.

As scheduled on the maintenance calendar, the last house to have the top purlin re-positioned is now void of plants and plastic. It was already time to replace the roof plastic on this house, and so it’s the perfect time to move that purlin from under the arches to on top of the arches. These little things are learned with experience and can make the difference between the roof plastic being torn off in high winds!

When last week’s CSA was packed and on the truck, we all bid a sad goodbye to our intern, Brittany, as she left to return to Cincinnati. But, we still have Josh and Michelle to finish this season – and we’re very glad we do! Speaking of interns (or apprentices as we are now referring to them), we have recently updated our apprenticeship page on the website. (Check it out: Green Edge Apprenticeships) Every year we seem to get earlier inquiries, so we are trying to keep ahead of the rush. Miranda has worked with this year’s class to update the website and write a better “Apprenticeship Manual” for next year’s group.

Lastly, we are also saying goodbye today to Brook who was a part-timer in the micro-house. We have enjoyed having her these last few months. Have a great week!

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

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 all.
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.
Peppers - Once again a mix of mixed sweet peppers. These are very easy to freeze if you are feeling overwhelmed.
Parsley – This week half of the shares will receive ‘flat’ parsley, an Italian variety. This type is prized for cooking, and also delicious with fish, potatoes, or salad. The rest will get ‘curly’ which is very flavorful and favored in tabouleh and many more dishes.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They work great as a wrapper for rollups w/ rice and other veggies. 2 recipes for these on Page 2.
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. They’re great for slicing into chunks and grilling.
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.
Lemon Grass – Makes a refreshing tea, and wonderful addition to many dishes like fish or soup.

THE COMBO CORNER

The fruit share from Cherry Orchards this week includes: 3 kinds of apples – Gala, Melrose, and Yellow Delicious and the bag is topped off with Bartlett pears.
The bread from The Village Bakery and Café is Turkish Wheat - much like Italian wheat, but with organic olive oil from Turkey.
The cheese from Integration Acres is Chevre, a soft, fresh goat cheese that is easily spreadable on crackers or bread.

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!
Thanks to all your heroic efforts, this season has been the BEST EVER for the return of the share bags.

RECIPES

Salmon with Ginger and Lemongrass Broth
http://www.nytimes.com/recipes/11503/salmon-with-ginger-and-lemon-grass-broth.html

Ingredients:
3 C. fresh/canned chicken or fish stock
1 stalk lemongrass, trimmed and halved lengthwise and crosswise
1 scallion, cut crosswise into thirds and julienned
1-2½" piece ginger, peeled and julienned
Juice of 1 lime
3 Tbls. fish sauce (nam pla)
1 1-lb piece of salmon fillet, skinned and cut into ½ “ cubes
1 C. shiitake mushrooms, trimmed and thinly sliced
2 C. sliced (½ “ thick) baby bok choy

Directions:
1.) In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 C. water. Place over high heat to bring to a boil. When water boils, add lemongrass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
2.) Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
3.) Return to a simmer. Remove lemongrass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

Collard Wraps and Avocado-Cauliflower Filling
http://tonypisconeri.blogspot.com/2013/05/not-same-old-wrap-collard-wraps-with.html

Ingredients:
3-4 Collard Greens
1 small cauliflower head, raw or steamed
1 large avocado
3 limes, juiced
2 large carrots, julienned
1 cup jicama, julienned
1 small zucchini, julienned
1 tsp. dried Italian herb mix (oregano, rose mary, thyme..)
¼ cup fresh cilantro, finely chopped
1 medium sliced red onion

Directions:
1) Place cilantro, cauliflower, ½ avocado, ½ tsp. dried herbs, juice from 1 lime and red onion in food processor until you have a creamy puree. Spread over collard greens and top with jicama, zucchini and carrot slices. Roll and close.
2) For the sauce, blend ½ avocado, 2 limes (juice), ½ tsp. dried herbs and more cilantro until creamy. You can more lime juice if necessary or a tiny bit of water. Serve wraps with dipping sauce and bring anywhere you go. This will take around 20-30 min to prepare. You can also add your favorite goat cheese, hummus, tahini, pesto, sundried tomato sauce...you get the idea.

How To Make Raw Vegan Collard Wraps
Serves 2 - http://lowfatveganchef.com/how-to-make-raw-vegan-collard-wraps/

Ingredients:
2 large collard green leaves, washed
½ ripe avocado
julienned or spiralized carrot and/or beets
julienned cucumber
julienned pepper
julienned zucchini
a few sprouts or microgreens (If you have, I used alfalfa, you can use sunflower, pea shoots etc)
Seasonings if desired: lime/lemon, salt, pepper, olives

Directions:
Step 1: Lay your collard leaf out flat on a cutting board stem side facing UP. Next take your sharp knife and angle it down and into the stem of the leaf. Shave the stem from the leaf horizontally and away from you. You do this so you can roll and fold your collard leaf without it cracking and splitting. Keep shaving down the stem a bit at a time, until it is flush with the leaf and then cut the edge off the stem end so it is straight at the bottom. Test your collard leaf now to see if it will roll easily into a small burrito. If it does, you’ve got your collard stem thin enough.
Step 2: Spread ¼ of a ripe avocado (half of your ½ avocado) onto you collard leaf leaving an inch or two from the bottom end of the stem. Spread it in the middle area only, not all the way out to the sides and top. Season if desired over the avocado for flavor.
Step 3: Lay your veggies and sprouts nicely in the bottom portion to middle of your collard leaf, still leaving and inch or two at the bottom part of the stem. Keep everything in the middle and far away from the top and sides, just like you would fill a burrito.
Step 4: Roll the bottom stem end of your collard leaf up and away from you and make a full roll. Tuck in the sides of the leaf and continue rolling and tucking in as you go. Keep your roll tight so when you cut it your filling doesn’t fall out.
Step 5: Hold your wrap tightly and then carefully slice it in half. If desired you can skewer it with a toothpick to hold it together and set it on a plate.
Step 6: Repeat for the other wrap.
EGGPLANT CROQUETTES
Here is a link for eggplant croquettes that seems easy and quick (if you’re not opposed to a microwave.)
Just click on this live link to go directly to the recipe…
http://allrecipes.com/Recipe/Eggplant-Croquettes/Detail.aspx

Braised Eggplant and Peppers
http://www.epicurious.com/recipes/food/views/Braised-Eggplant-and-Peppers-278

Ingredients:
4 Tbls olive oil
1-pound unpeeled eggplant cut into ¾” cubes
2 onions, halved, thinly sliced
5 garlic cloves, minced
2 red bell peppers cored, cut into ½” strips
¾ tsp. ground turmeric
1½ cups diced canned tomatoes with juices (or fresh)
Pinch of sugar
2 Tbls fresh lemon juice
1 Tbls chopped fresh cilantro

Preparation:
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes. Add bell peppers and ¾ tsp turmeric to skillet and sauté until peppers are almost tender, about 6 minutes. Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant, reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.) Serve at room temperature. Sprinkle with cilantro.