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:
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)
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 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.
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!
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
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
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
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
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
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
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
2 potatoes, peeled and cut into 1/2" thick slices
7 cups water
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
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.