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)
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 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.
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.
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
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
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
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/
2 large collard green leaves, washed
½ ripe avocado
julienned or spiralized carrot and/or beets
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
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.
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…
Braised Eggplant and Peppers
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
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.