Normally, packing uses lots of outside space while the shares are being assembled. With below zero and single digit temperatures, we had to make use of several buildings instead. It was inconvenient, but we’re just grateful we had the space to accomplish it. The big delivery truck started finally after several rounds of turning on the ‘glow plug’. The partner items were all delivered before the big freeze, too. This area was extremely fortunate that we did not get the day of freezing rain that came before the snow. In fact, we really didn’t have much snow either.
Of course, the real testimony will come after the thaw later this week. Then we’ll be able to determine just how successful our methods of growing in unheated houses with row covers really are. With sunshine beating into the houses all day on Tuesday, the temperatures inside those houses were in the upper 40’s for several hours. Grabbing those extra BTU’s will help with the night’s cold.
The seeds, tubers, and sets for this coming season are all ordered and most have arrived. Reports from the 2013 crop logs, plans for 2014 field usage and bed maps, planting schedules, and many other lists including budgets are all a part of the work this time of year.
Welcome back to your deliveries of fresh, organic produce from our farm to you. We’re glad to be back and glad to have you. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Josh, Andy, Miranda, Paula, Penny, and Kristina)
Mushrooms - Shiitake for some, and oyster for the rest. Make the most of these items: 1st store them in a paper bag in the crisper drawer of the fridge. Don’t throw the stems away – instead simmer them in a saucepan of salted water for about 1- 1½ hours, strain the broth, and store in the freezer for soup or rice broth. Yum-yum!
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.
Tatsoi – Tatsoi is a very mild Asian green -very versatile. We use it raw in our salad mix, but lightly sautéed, steamed, stir-fried is also delicious.
Swiss Chard – 2nd only to spinach in nutrient richness. Some benefits include blood sugar regulation, anti-inflammatory benefits, and bone health to name a few.
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.
Rutabaga – Similar to regular purple-top turnips in use, the flavor is a little milder and the texture is creamier.
Japanese White Turnips – The mildest of the turnips we have ever tasted. Use them grated in salad, marinated as a fresh veggie plate, lightly steamed, or boiled for a traditional use.
The bread from The Village Bakery and Café is Village Rye.
The cheese from Integration Acres is Raw Milk Goat Gouda.
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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!
1 ball pizza crust
½ lb. fresh mozzarella, thinly sliced
1 cup mushrooms, sliced
2 C. fresh arugula, washed and dried
1. Preheat the oven to 450F.
2. Roll out the pizza dough to fit a pizza stone or large rimmed baking sheet. Brush olive oil over the dough and bake it for about 10 minutes, or until it is lightly browned.
3. Remove the crust from the oven and top with the mozzarella, mushrooms, and arugula. Return the oven to bake for another 12 to 15 minutes or until cheese is browned and bubbly and the crust is crisp and golden. Remove from the oven, allow to cool, and serve!
1 1/2 lb. turnips, quartered
sea salt and pepper
2 rosemary leaves or 6 sprigs of fresh thyme leaves
1. Preheat the oven to 375 degrees F. Lightly oil a shallow roasting pan or baking dish. Boil the turnips in salted water for 3 minutes then drain. Wipe off the extra moisture with a towel.
2. Toss with enough oil to coat them lightly, then season with salt and pepper.
3. Transfer them to the dish with the herbs and bake, uncovered, until tender when pierced with a knife and are browned, 25-30 minutes.
These make a great side dish and can also be mashed and served like mashed potatoes. You can cut the cooked turnips into cubes and sauté them in a little butter and chopped fresh herbs such as the basil from the box or parsley and garlic. They are sweet and delicious and a great addition to a meal.
Creamy Sautéed Mushroom and Rutabaga Soup
Oil and butter
Salt and pepper
Dried or fresh thyme
1/2 of a smallish medium rutabaga, peeled and cut into a large dice
1 medium onion, diced small
2 heaping cups of mushrooms; sliced, roughly chopped and diced small. I use cremini, oyster and enoki mushrooms
5 cloves garlic, roughly chopped
Flour, about 1/4 cup
4 to 6 cups broth, any kind 1 cup chopped cooked chicken (omitted for vegetarian)
1 cup old fashioned oats
Heavy cream, about 1/4 cup
Using a wide-bottomed soup pot, cover the bottom of the pot with a thin coat of oil and add 2 tablespoons of butter. Over medium heat, lightly brown your rutabaga with a pinch of kosher salt, about 5 minutes. Add your onion and cook for about another 5 minutes, stirring often, until the onions are starting to color as well.
Push the rutabaga and onion to the edges of pot and throw your largest pieces of mushroom into the center (not the small diced mushrooms yet). If there's no fat in the center of your pan, add a tablespoon of butter in with the mushrooms. Stir them around in the center for a minute, then let them brown on one side without stirring for several minutes. Add your small diced mushrooms and garlic. If using dried thyme, add a pinch (about 1/2 teaspoon) at this point. Add another pinch of kosher salt. Stir everything in the pot together and cook until the color is a dark golden brown and the rutabagas are still firm but tender.
You should be able to see fat bubbling all around in the pan. If not, add a couple tablespoons of butter. Sprinkle the top of the veggies with flour to cover most of them with a light dusting (about 1/4 cup). Stir the flour in and cook for a couple minutes, stirring here and there.
Add enough broth to cover everything by an inch or so, raise the heat and bring to a boil while stirring vigorously, scraping the bits off the bottom as you do. Reduce the heat to medium low and simmer for several minutes.
Stir in oatmeal, chicken and if using fresh thyme, add about a small tablespoon of the leaves at this point. Simmer for 5 minutes.
Remove from heat and add cream. Salt and pepper to taste. This soup is good with lots of pepper and grated sharp cheddar. And like most soups, it's better the next day. If you're making this for company, do it the day before and reheat over low with a splash of milk if it seems too thick. The soup keeps in the fridge and also the freezer.
BROWNED BUTTER PASTA with TATSOI
Your 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
Cook pasta to al dente in salted water.
When pasta is almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) 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.
TATSOI EGG BAKE
Low-fat cheese and milk work fine here. Mustard greens can be used instead of or along with tatsoi.
1 bunch tatsoi
1 cup cheese (cheddar, mozzarella, feta, cottage cheese, or other cheese)
6 eggs, beaten
1 cup milk
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh basil, chopped
½ cup bread crumbs, or several slices of bread, cut into 1-inch pieces
1) Wash tatsoi and chop leaves. Sauté until wilted. Drain well.
2) Mix cheese, eggs, milk, salt, pepper, and fresh basil in a baking pan.
3) Distribute bread crumbs or bread pieces and tatsoi evenly throughout the egg mixture. Top with paprika.
4) Bake at 350 degrees for 30 minutes, or until baked through. Allow to stand for several minutes before cutting.