As we look back on the last delivery, our conclusion is that a week can make a big difference. While it feels like spring right now, by the end of the day, we’ll be experiencing overnight temperatures in the teens. For the rest of this week, the daytime temperatures will barely rise above the freezing mark. Fortunately, at least one of those days is forecasted to be sunny. There are still some outside projects that need finished. While the asparagus is mulched, the rhubarb is still waiting for its coat. Some of the greenhouses sides need their finishing touches. This also includes final details to the drip irrigation and covers in some of the houses.
While these improvements continue, Matt and Dan are continuing drawing their field maps, planting schedules, and bed maps for the greenhouses. This task is rather complicated for some crops, since the harvest date is the start and they work back to determine the planting dates based on when the crop needs to be harvested. Other crops like summer squashes are planted several times (called succession planting) so that there is a consistent amount available most of the time.
Next week, the farm will host another Season Creation workshop for extension professionals. For the rest of this week in the office the focus will be on this first of our Level 2 presentations. This advanced workshop will delve deeper into the beginner topics, include more group discussions and will also cover a more comprehensive picture of the financial and marketing strategies and approaches that we have taken in the past as well as plans for the future. We are excited to be sharing this. The more small farms that can grow in the winter, the more local food will be available to the people and therefore, the higher the nutrient value of the food since it hasn’t traveled halfway around the country or the world before it goes into our mouths.
Hopefully, but this time next week, our new natural gas-fired generator will be online. This new tool will run is powerful enough to run all of the walk-ins, pumps, lights, etc. that keep your veggies in tip-top condition. We are psyched! Stay warm and 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)
Salad Mix – Our winter salad mix is a blend of 6 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna plus claytonia. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
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.
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, or stir-fried is also delicious.
Rutabaga – Similar to regular purple-top turnips in use, the flavor is a little milder and the texture is creamier.
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.
Daikon Radish – “Also known as Japanese horseradish or mooli, daikon looks like a bigger, uglier, knobbier parsnip and, if its flavor can be likened to anything, it is reminiscent of a finer, less fiery radish.” - From the cookbook Cooking Vegetables. These radishes are from another organic farm in the area.
Beets - These are called ‘Early Wonder Tall-tops, and they are tasty and sweet.
The bread from The Village Bakery and Café is Roman Spelt - made with local Starline whole spelt and Artisan organic flours with organic olive oil, sea salt and yeast
The cheese from Integration Acres is Chase Cheddar from goat’s milk.
NEW ALBANY – 614-216-9369 12-8pm
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!
Return rate of the green/red bags has fallen off. Folks, this return is very important. Please gather the ones you have and return them this week. Thanks so much!
TATSOI with MUSHROOMS and INDIAN SPICES
Many thanks to our member Julie C. from Nelsonville for sending us this tried recipe – gluten and meat free!
2 bunches tatsoi, bok choy or other mustardy/cabbage greens, chopped, stalks even more finely chopped so they cook evenly (10 oz.) pkg. mushrooms, quartered
2 bay leaves
2 Tbsp. peanut oil
2 tsp. turmeric
2 tsp. cumin seeds (ground cumin would be acceptable, but the seeds really pop nicely in your mouth)
5 cloves garlic, minced
1 onion, sliced thinly
~Heat oil in wok or large frying pan. Add garlic and stir, one minute. Add onions and spices and cook, stirring, another 1-2 minutes. Add mushrooms and tatsoi and stir well to wilt, then cover and cook until soft, about 5 minutes.
~Serve over rice. Try to fish out the bay leaves before serving.
Overnight Chinese Daikon Radish Pickles
Here’s another recipe sent over to us by Miranda, this one - daikon radish.
1½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil (optional)
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1-2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
CHICKPEA, SPINACH, AND TOMATO COUSCOUS
2 onions, chopped 2 big tomatoes, peeled and cubed (canned, diced okay) ½ lb fresh spinach 2 garlic cloves, minced 1 (15 oz.) can chickpeas, rinsed and drained ½ lemon, juiced 1 vegetable bouillon cube ½ tsp ground cumin ½ tsp ground coriander ½ tsp curry powder 2 Tbl fresh coriander, sliced (cilantro) 1 pinch salt 2 Tbl olive oil
1 Heat the olive oil and add the onions. Cook over medium heat about 10 minutes or until onions are golden. Stir often.
2 Add the garlic, spices, and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
3 Add the tomatoes, spinach, chickpeas, lemon juice, and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
4 Prepare the couscous grain according to package directions.
5 Serve vegetables over warm couscous and decorate with sliced, chopped cilantro.
Warm Spinach-Parmesan Dip
This recipe is originally from epicurious.com, and Miranda’s modifications are in italics at the bottom of the recipe.
2 tablespoons butter
2 tablespoons olive oil
1¾ cups chopped onion
6 large garlic cloves, minced
2 tablespoons all-purpose flour
½ cup chicken stock or vegetable broth
½ cup whipping cream (milk worked fine)
10 ounces fresh spinach leaves ( I used way more spinach, maybe 2 or 3 times the amount)
1 cup (packed) grated Parmesan cheese
¼ cup sour cream
½ teaspoon cayenne pepper
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. I left out the sour cream, used milk instead of cream, added some red pepper flakes, and increased the amount of spinach. I also added feta cheese and chopped walnuts.
Roasted Kohlrabi, Daikon Radish & Spinach Salad
1 kohlrabi, peeled, diced
1 daikon radish, peeled, diced
1 cup chopped onion
2 green apples
10 - 12 ounces fresh spinach, torn
¼ cup extra-virgin olive oil
½ tablespoons poultry seasoning
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons agave nectar/honey
Preheat oven to 350 degrees F.
~In a small bowl mix the dressing ingredients, pouring half in a large bowl to toss the vegetables and reserve half for later to top salad. Add the kohlrabi, radish and onion to the large bowl with the dressing, toss to coat; pour mixture onto a large baking sheet. Bake 45 minutes, stirring halfway through. Turn broiler to high, broil vegetables until golden, about 10 minutes, stirring halfway through; remove from oven and let cool. ~Chop apples and place in a large salad bowl; add vegetables and spinach; pour on reserved dressing and toss gently to coat.
Daikon Radish Chips
1 Daikon radish, sliced thinly
Olive oil spray
coarse sea salt
fresh ground pepper
garlic powder, to taste
Preheat broiler. Spray a baking sheet with olive oil and lay the radish slices down. Spray the tops with olive oil. Broil for 5-8 minutes until just beginning to brown. Flip and broil second side 5-8 minutes. Season with salt, pepper and garlic powder.