Our Daily Tasks: Covering and Uncovering

Our Daily Tasks: Covering and Uncovering

The winter wonderland where we grow your veggies.

The winter wonderland where we grow your veggies.
Photo credit: Emily Hammon
Want to join and receive your own share of delicious veggies each week? If you are interested in signing up, please email us at greededgegardens@gmail.com. For more information or to download our Enrollment brochure, visit our website at www.greenedgegardens.com/CSA.

We love sharing our wonderful produce with you! We started this blog so that we can keep you up to date with all that is happening on the farm. It is also an opportunity for all of us to get to know one another better. One of the strengths of a CSA is the direct relationship between the farmer's experience and your experience receiving fresh vegetables weekly.

We want to hear from you, so please feel free to share recipes, thoughts and ideas-just click on the COMMENT below each post to add to our CSA community.

December 13, 2013

Week 2 Newsletter, Winter 2014


Welcome to the second half (Week B) of our Half-Share members. We are so pleased to have you joining us for this winter season of fresh organic produce. Last week’s newsletter contained a description of the kinds of information you can expect to find here, but here’s a brief synopsis: on the right column is a list of the Combo items from our partners. This list changes every week. Below that is a list of host sites with phone numbers and hour. This does not change. All along the left is the list of this week’s veggies with different bits of storage, cooking, or nutritional information. The 2nd page is recipes that utilize some of the veggies from that list. 

 One message received last week requested “CHIP-approved recipes”. For those who do not know, CHIP (complete health improvement program, or originally, coronary health improvement project) is a program that teaches and assists folks in developing healthy choices for food, stressing less oils, fats, meat, and dairy and more plants. While no one at the farm can say whether a recipe would be approved, an effort is being made to include some recipes that support those goals. Hopefully, those involved in these programs can send their favorites along so they can be shared with others. Thanks for the suggestion! 

The long awaited Covering Systems for the greenhouses are finished! Of course, some final tweaking is still in progress, but it is now possible for one person alone to cover the plants in each greenhouse. This day has been dreamed of for several years. Our thanks go to the 2012 Senior Engineering Class at Ohio University for their initial designs and ideas. This completion cuts covering time by half and that is no small feat. 

This Thursday, Green Edge is hosting another S.A.R.E.- funded workshop for farmers and extension agents about the season creating information that has been learned through the last seven seasons of hosting a winter CSA from greenhouses that are not heated. Seveal more are planned for later this winter and spring. Have a great week!

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

Salad Mix – Our fall/winter salad mix is a blend of 10 varieties of lettuces plus the mild-tsting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for all. Save the stems and simmer in a small saucepan of salted water for about 1 hour or more. Strain into a container. Freeze for later use as soup base or for cooking rice. Nothing goes to waste and you have homemade soup broth.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The Mix has a tangy flavor and does not store as long as the sunflower.
Arugula – Arugula is one of the ‘love-it-or-hate-it’ veggies. It’s distinctive peppery flavor makes a statement whether raw in a salad or cooked in a recipe.
Collards – Store in the fridge in an air-tight bag to keep from wilting. These amazing leaves are great for braising, stir-fry, or in a saucepan with water and ham bone. OR, they serve well as veggie wrappers for tacos, burritos, or other hand held foods.
Beets - These are called ‘Early Wonder Tall-tops, and they are tasty and sweet.
Potatoes - This week’s share includes either Carola, a yellow- fleshed spud with multiple uses, or Canella Russet, an elongated spud that has many uses but is an especially good baking potato.

The Combo Corner
The apple share from Cherry Orchard includes tart apples. There are two varieties: Winesap is on the bottom of the bag and Melrose fills the top half of the bag.
The bread from The Village Bakery and Café is Village Rye.
The cheese from Integration Acres is Percy’s Blue which is named for a favorite goat in the herd. 

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!
This winter season let’s start on the right foot!
Plan now for your task of returning your CSA green bag. Will you keep it in your car when emptied, bring your own bag, and switch at the host site, or some other way. Really, any way you do it is fine with us. BUT, the vital part is the bag’s return each week.
Thanks for your efforts!


Beet Hummus 
½ lb. beets (about 4 medium) scrubbed clean, cooked, peeled & cubed 
2 Tbsp tahini sesame seed paste 
5 Tbsp lemon juice 
1 small clove garlic, chopped 
1 Tbsp. ground cumin 
1 Tbsp lemon zest (zest from approx. 2 lemons) 
Generous pinch of salt or Kosher salt 
Fresh ground pepper to taste

1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. 
2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. 
3. Eat with pita chips, or with sliced cucumbers or celery, or on a crostini with goat cheese and shaved mint. Makes 2 cups.

3/4 cup white sugar 
 4 teaspoons cornstarch 
1/3 cup white vinegar 
1/3 cup water 
2 lbs beets, sliced or cubed 
3 tablespoons butter 
¼ teaspoon salt 
¼ teaspoon pepper

Peel and cook beets until almost tender. In a saucepan, combine sugar, vinegar, cornstarch, and water. Bring to a boil, and cook for 5 minutes. Add the beets to the liquid, and simmer for 30 mins. over low heat. Stir in butter, salt and pepper, and remove from the heat. Serve warm or chilled. ~from: allrecipes.com


½ lb. beets, peeled and sliced 1 cup red quinoa 2 cups water ½ cup red wine vinegar 1½ teaspoons white sugar 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 2 green onions, sliced 3 ounces arugula, chopped 5 ounces goat cheese, crumbled

1.) Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2.) Bring quinoa and 2 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3.) While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4.) Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5.) Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Quick Collard Greens
1 cup low-salt chicken broth, divided (veggie-based broth okay) 
4 garlic cloves, finely chopped 
11 cups tightly-packed, chopped, fresh collards (4½ lbs) 
¼ teaspoon crushed red pepper 
1/8 teaspoon salt

1. Heat ½ cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.
2. Add collard greens and remaining ½ cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt

2 1/3 cups Great Northern beans ( 1 lb.) 
 2 bay leaves 
6 tablespoons olive oil 
3 large fresh rosemary sprigs 
1 large russet potato, peeled, cut into ½” pieces (about 2 cups) 
10 garlic cloves, chopped 
6 cups (or more) chicken stock or canned low-salt chicken broth 

Parmesan Oil: 
2/3 cup (packed) grated Parmesan cheese (about 2 1/2 ounces); ¼ cup plus 2 tablespoons olive oil; 

2 bunches arugula, tough stems removed, cut into 1” strips (about 3 cups); 1 teaspoon dried crushed red pepper 

For soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.

Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock & boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.) 
For parmesan oil:
Blend 2/3 cup grated Parmesan cheese and ¼ cup olive oil in processor until smooth. (Parmesan oil can be prepared 1 day ahead. Cover oil and refrigerate.)

Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.

No comments: