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.

February 25, 2014

Week 11 Newsletter, Winter 2014


At last Saturday’s farmers market here in Athens, both vendors and customers alike were giddy with the sunshine and warm 50-degree temperatures. It was great to have a preview of spring even though winter temperatures have returned with a vengeance. It seems that the cold weather will be with us for a few more weeks at least. Fortunately, the longer days are making February much less dreary. The increasing strength of the sun’s rays also help to keep our spirits soaring. 

By now, you will all have received our emailed invitation to join us for this summer’s 2014 cycle. In fact, many of you have sent us deposits or full payments already. Several more have written to say things like they ‘are moving,’ or they ‘have their own summer garden’, and we are so grateful to know. By sharing your intentions with us, you are letting us know if your reserved spot is taken or available. So, please take a moment to let Miranda know what your plans are. Thanks! 

Last week, Kip fired up the heating system in the Starts House. Seeding into flats for transplant has begun for another season. What a blessing to have a new task that isn’t weeding, covering, or uncovering… Besides having some flats planted, the crew is also direct seeding into some of the empty rows inside the greenhouses – this includes more lettuces mostly, but also radishes and arugula. And of course, if the plants are growing, well then, so are the weeds. And yes, the crew continues to eradicate the weeds in the beds of greens. 

The installation of our new gas-fired generator has begun. Drake, the electrician, and his assistant spent yesterday moving the current service from the old and leaning pole to the new bigger, straighter, taller pole. Tuesday’s packing and need for electricity in the packing room took precedence over completion, but we are so very close. I, for one, will breathe a huge relieved sigh when the transfer switch is working and we are one step closer to protection for the coolers and storage areas if (and undoubtedly ‘when’), the electricity goes out in a storm. Have a great week!

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

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
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 do not store as long as the sunflower.
Pac Choy- Similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi; takes a little more time to cook and the texture is rather like Napa Cabbage. A small number of members will receive COLLARDS instead of Pak Choy
Spinach – This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad THESE CARROTS SUFFERED COLD DAMMAGE, BUT ARE STILL TASTY AND SWEET
Green Onions – Our first time to include green onions (scallions to some) this seaso
n. Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!

The Combo Corner
The apple share from Cherry Orchards includes two varieties of tart apples: Enterprise and Ida Red.
The bread from The Village Bakery and Café is Italian Wheat made with extra-virgin olive oil.
The cheese from Integration Acres is Alexander Tomme, a raw goat’s milk cheese that has aged for 8 months. 

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!
Our Open Farm Day Event is changing. The entire event will take place at Green Edge. This year the date is Sunday, June 8, 2014. Look for information about this in upcoming messages as more of the plans are formalized. We are excited to offer something new! 

Carrot, Spinach and Rice Stew 

Yield: 4 servings Time: 45 minutes
If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon.


½ lb. carrots, peeled and cut into ¼” dice ½ cup long-grain rice, like Basmati Salt and pepper 1 pound fresh spinach, thick stems removed, washed and roughly chopped 3 cloves minced garlic, optional 2 tablespoons butter, optional


1. Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently. 
2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Pak Choy with Mushrooms and Green Onion 



1 T olive oil
1 bunch of pak choy
3 green onions, chopped
4 oz thin sliced button mushrooms
1 T sliced and chopped fresh ginger
2+ T crushed peanuts
soy sauce
tempura sauce


~Heat wok or frying pan. Add 1 T olive oil. 
~Add bok choy, onions, mushrooms, and ginger. Stir fry until vegetables begin to soften. 
~Add a splash of soy sauce, to taste. Stir fry 1 minute more. 
~Add a double splash of tempura sauce, to taste. Stir fry 1 more minute. 
~Sprinkle with crushed peanuts. (I'm contemplating substituting chili flakes next time) 
~Serve hot.

Carrot, Tomato, and Spinach Quinoa Pilaf 



2 teaspoons olive oil ½ onion, chopped 1 cup quinoa 2 cups water 2 tablespoons vegetarian chicken-flavored bouillon granules 1 teaspoon ground black pepper 1 teaspoon thyme 1 carrot, chopped 1 tomato, chopped 1 cup baby spinach


1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

CHICKEN PASTA WITH MIXED MUSHROOMS AND GREEN ONIONS http://www.seriouseats.com/recipes/2013/05/chicken-pasta-mixed-mushrooms-green-onions-recipe.html


3 tablespoons olive oil 12 ounces shiitake mushrooms, washed, trimmed, sliced 6 ounces oyster mushrooms, washed and sliced 4 ounces white beech (or white mushrooms), washed, sliced (see note) Kosher salt 3 medium cloves garlic, minced (1½ Tsp) 1 cup homemade or store-bought low sodium chicken stock ¼ teaspoon ground white pepper 12 ozs. boneless, skinless, chicken breast, cut across grain into ¼“ strips 3 bunches green onions, washed, trimmed, cut into 2” lengths 12 ounces bow-tie pasta 1½ teaspoons sesame oil


~In 12” skillet, heat oil over medium heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms have softened and are beginning to brown, about 8 minutes. 
~Add garlic and cook until fragrant, about 1 minute. Stir in broth, scraping bottom of pan to loosen any browned bits. Add white pepper, chicken, and green onions to pan. Cook until chicken is just cooked through and green onions are beginning to wilt, about 2 minutes. Remove from heat and keep warm. 
~In large pot bring 4 quarts water to boil over high heat. Add 1 tablespoon salt and pasta. Cook pasta until cooked but still quite firm (al dente) and drain, reserving 1 cup of cooking liquid. Return pasta and chicken mixture to pot. Add sesame oil and toss until combined, adding reserved pasta cooking water to make saucier if desired. Season to taste and serve immediately.

Spinach Pesto Fusilli 



8 ounces baby spinach 
3/4 cup pine nuts, toasted 
2 med garlic cloves, peeled & smashed 
½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving 
Finely grated zest 0f 1 medium lemon 1 tablespoon freshly squeezed lemon juice ¼ tsp freshly ground black pepper, ½ cup extra-virgin olive oil

Blend in food processor and serve over 1 pound of cooked fusilli pasta.

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