Athens Hills CSA

August 15, 2012

Week 9 Newsletter, Summer 2012

ATHENS HILLS CSA

Last week seems to be the transition to autumn for us. The rain and cooler temperatures brought such relief to the plants and the workers. Two interns, Glenn and Chris, returned to school. Liz left and Miranda has officially assumed even more responsibilities in the office. We have added two new faces to our work force. Molly Jo joined us after her AmeriCorps contract with Rural Action’s Ohio Stream RestoreCorps was finished. She also has experience as the Edible Schoolyard Coordinator for the Athens-based Community Foods Initiative. We are very pleased to have her joining us. Jane will start next week.

This week’s work schedule reflects the changing season. The crew will begin to transplant the kale and collards for fall field crops that we’ll harvest through mid-December. With a few more days without rain, we will begin to harvest the potatoes. Of course, weeding is always being done; it’s like laundry and dirty dishes. And the root crops like turnips and rutabagas that were planted a week or so ago are ready for hoeing. All the while we continue to pick the peppers, green beans, eggplants, squashes, beans, and tomatoes so that those plants will keep producing.

Planning for the Winter 2013 season is beginning and we are very excited. We are expecting to add at least one new host site in Athens. We are also beginning talks to add another partner item for the winter. We are very excited about this, and we’ll tell you all about it when the details are worked out.

Canning tomatoes are still available for both the 22nd and the 29th deliveries, but since these paste tomatoes are a determinant variety, the harvest will not last much longer after those dates. (‘Determinant’ describes a plant that sets fruit all at once. ‘Indeterminate’ varieties set less fruit at one time, but the fruiting time lasts for a much longer period.) Paste tomatoes have less juice, which means they ‘cook down’ faster when making tomato sauce. The price is the same as the last several years: $25/ 25 lbs. Just send Miranda an email or call to reserve your box(es). And please return the boxes if you can. Have a great week!

From all of us at Green Edge,

Becky (Kip, Dan, Mark, Rob, Theo, Penny, Emily, Alicia, Miranda, Bethany, Natalie, and Molly Jo)

THIS WEEK’S VEGGIES

Mushrooms - A smaller amount of shiitake this week.
Slicer & Heirloom Tomatoes – Don’t store the tomatoes in the fridge, unless you plan to use them now, or you have cut into them. The heirlooms are delicate and bruise easily, but are sooo tasty! The hybrid slicers are more firm with a little more acidity. Also tasty!
Summer Squash - This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog

Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough!
Green Beans – How many green beans does it take to fill 137 shares? 86+ lbs. Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.

THE COMBO CORNER

The fruit from Cherry’s Orchard includes Crest Haven Peaches and a low acid white peach called Arctic Gem. Their first picking of Gala apples is also included with a few Bartlett Pears. This orchard has been in operation for 50 years.

The bread from The Village Bakery and Café is French Galette.

The cheese share from Integration Acres is Goat Gouda, a raw milk cheese that's been aged just a bit over two months. Though still technically young, it already has developed a pleasant sharpness.

PICKUP CONTACT NUMBERS AND HOURS

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!

TIMELY TIPS

Storing tomatoes: We attempt to ship you tomatoes that are not ‘dead ripe’ the day you receive them. Store them shoulder side (stem end) down, and blossom end up. Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon.

RECIPES

Grilled Heirloom Tomato and Goat Cheese Pizza

from www.myrecipes.com
Ingredients:

1 (13.8-ounce) can refrigerated pizza crust dough

Cooking spray

1 garlic clove, halved

1 large heirloom tomato, seeded and chopped (about 10 ounces)

½ cup (2 ounces) shredded part- skim mozzarella cheese
3/4 cup (3 ounces) crumbled herbed goat cheese
Directions:

1. Prepare grill to medium heat.

2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12” x 9” rectangle. Lightly coat dough with cooking spray.

3. Place the dough on grill rack coated with cooking spray; grill 1 minute until lightly browned. Turn crust over. Rb with garlic; sprinkle with womato and cheeses. Close frill lid; grill 3 minutes. Serve immediately.

ED.s note: I am not exactly sold on the idea of refrigerated store dough because of the ‘dough conditioners’ that are used. A homemade version for the crust would be tastier, but not as quick to prepare. ~

Roasted Green Beans with Mushrooms, Balsamic Vinegar, & Parmesan Cheese
(Makes 4-6 servings, recipe created by Kalyn)

from www.kalynskitchen.com
Ingredients:
8 oz. mushrooms, sliced in ½ inch slices

1 lb. fresh green beans

1 ½ T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese

Directions: Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices ½ inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, and then sprinkle with finely grated Parmesan. Serve hot.

This is a recipe from Open Farm Day - Thanks for sharing, Stephen!

Tomato and Beet Salad

Vegetarian and gluten-free; vegan if you omit the feta (or substitute for it). Makes about 6 cups.

Ingredients:
3 cups bite sized wedges of perfect ripe tomatoes, at room temp. I used heirloom tomatoes from the share for quality and color plus a few good tomatoes from Clintonville Co-op.
3 cups bite sized wedges of boiled, peeled and cooled beets, at room temp. I used 2 weeks worth of beets from the share which I oven-roasted.

6 tbsp best-quality, fruity extra-virgin olive oil, I used Frantoi Cutrera Primo DOP Monte Iblei* available from Whole Foods

sea salt black pepper

½ cup feta cheese

crumbled handful of fresh mint leaves
Directions:
1. Toss the tomatoes and beets with the olive oil, a couple big pinches of salt, and a few grinds of black pepper. Taste and add salt and more oil as needed.

2. Put the vegetables in a wide, low serving bowl. Top with the feta and mint and serve immediately.

Pasta Stuffed Tomatoes

from Joy of Gardening Cookbook, Ballantyne, 1984

Ingredients:
6 medium- size tomatoes
2 tablespoons butter
2 c. finely chopped zucchini or summer squash

2 garlic cloves, minced
1½ cups cooked vermicelli, cut into 1 inch pieces
¼ cup whipping cream

salt and pepper
¼ cup crumbled farmer cheese or feta cheese

Directions:
1. Preheat the oven to 400 F.
2. Scoop out the insides of the tomatoes and reserve to use in a soup. Turn the tomatoes upside down on a paper towel to drain.
3. In a sauté pan, melt the butter and sauté the zucchini and garlic until the zucchini is tender crisp, 3-5 minutes. Combine the zucchini with the vermicelli and cream and toss. Season to taste with salt and pepper. 4. Spoon the filling into the tomatoes and sprinkle the tops with the cheese. Bake for 15 minutes, or until the tomatoes are soft but still hold their shape. Serve immediately.

We are always thrilled to hear from members. Do you have a great way to prepare one of the many veggies you are receiving? Or maybe your mom did. Please feel free to share them with us for the newsletter or we can just post it to the blog, OR you can leave a comment on the blog with the information.

August 8, 2012

Week 8 Newsletter, Summer 2012

ATHENS HILLS CSA

If you looked carefully at the crew names each week, today you would note the name ‘John’ was missing. For six years, John Healey worked with us in the fields and at one time managing the packing room. Last year, he worked with us on Saturday because he was teaching art at one of the local elementary schools. And yesterday, Monday, was his last day at the farm. He is still teaching art and trading childcare duties with his wife who is soon to begin graduate school. We will miss him and his cheerful willingness to do the task at hand. Good luck John!

This weekend we also said goodbye to two of the summer interns, Chris and Glenn. Both of them are soon to be back at school; Glenn will finish her bachelor’s degree and Chris will start his graduate studies in philosophy. One of the positions is already filled; we welcome Molly Jo to the farm. We are interviewing for the remaining one. We’ll know that soon.

The work continues. Sunday’s steady rain gave us all a needed rest time. The sky was so overcast all day that the greenhouses were never opened. I can’t remember the last time that happened in the summer. Newly seeded beds were soaked to the bottom of the worked soil. I swear that some of the neighbor’s field corn grew at least 6” that night. Other friends made similar claims about their soybeans. Still, the dry weather in other parts of the country is continuing. We are sure this will impact the prices of foods like milk and eggs in the coming months.

The perimeter of the perennial field was mown last week; the asparagus weeded. The sweet potatoes are all weeded, and the winter squash vines are so vigorous they are covering the nearest sweet potato plants (that are just growing taller). We will start harvesting potatoes soon. Dan is planting the first of fall spinach, as well as more of salad, dill and cilantro.

Canning tomatoes are available. If you are interested, let Becky know. Price is the same as last year: $25/25lb. These are ‘paste’ tomatoes and make nice sauce or plain tomatoes in a jar. Have a great week.

From all of us at Green Edge,

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia, Molly Jo, Natalie, and Emily)

THIS WEEK’S VEGGIES

Sunflower Microgreens - Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy.

Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough!

Summer Squash - This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog. Slicer Tomatoes – You’ll find these in the white bag with the garlic. Don’t store them in the frig, unless they are cooked.

Garlic – The garlic comes from another organic grower down in these parts. The little onion worms in our soil attack these bulbs also, so we don’t grow it anymore. Hope you enjoy!

Green Beans – How many green beans does it take to fill 136 shares? Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.
Peppers – Mixed sweet peppers are a part of the bounty this week. Whether green, red, or some other color their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Parsley or Sorrel – We had not quite enough of either of these for everyone, so we divided them by sites. We’ll switch out another time, so all can use them.

THE COMBO CORNER

The fruit from the orchard on the hill includes Paula Red apples and tree ripened peaches. A cluster of seedless Mars grapes tops off the share.

The bread from The Village Bakery and Café is French Galette.

The cheese from Integration Acres is Smoky Goat.

PICKUP CONTACT NUMBERS & HOURS

BREATHING SPACE YOGA (New Albany) – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET – 614-252-3951 3-8pm
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
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!

RECIPES

Congratulations to Micah Emigh, age 10, for winning an ‘Outstanding of the Day Award’ at the Ohio State Fair for his entry of “Fruit Salsa”. (In fact, two of the judges ask him for his recipe!) His mom, Autumn, tells us the ‘Outstanding of the Day’ means he was in the top 20% for his project – Sports Nutrition 1, after winning a “State Fair Selection” at the Franklin County Fair. Micah belongs to the Dream Achiever’s 4-H Club.

FRUIT SALSA

Micah Emigh, Dream Achiever’s 4-H Club

Ingredients:
½ large red onion, chopped

¼ cup lime juice

1 peach, peeled & chopped

1½ cups of fresh pineapple, chopped

½ large red bell pepper, chopped

1 garlic clove, minced

1 small sweet or hot pepper seeded & minced

¼ cup cilantro, chopped

¼ cup orange juice

salt and pepper to taste

Directions:

Combine onion and lime juice is a large bowl. Add fruit, bell pepper, garlic sweet or hot pepper, cilantro, and orange juice. Season with salt and pepper. Stir together and chill for 2 hours. Store covered for up to 2 days. Makes 12 servings. Our thanks to Micah for sharing his recipe!

SORREL SOUP

www.allrecipes.com

I haven’t tried this yet, but I will soon. The length of cooking time for the rice is curious, but it is apparently a thickener. Anyway, the preparation time is a definite winner!

Ingredients:
3 cups of vegetable broth

2 Tbsp uncooked white rice

1 bunch of sorrel, stemmed and rinsed

½ cup heavy cream salt and pepper to taste

Directions:
1. In a large saucepan, bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.

2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

STIR-FRIED ASIAN EGGPLANT

from Katie Chin, Everyday Chinese Cooking, 2000

Ingredients:

4 Asian eggplants

2 teaspoons salt

1 tablespoon oyster sauce

1 teaspoon sugar 1 teaspoon sesame oil

2 tablespoons vegetable oil

2 teaspoons minced garlic

2 hot red chile peppers, seeded and thinly sliced

Directions:
Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.

In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.

Heat a wok or non-stick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

BEET AND POTATO SAUTE

Here’s a dish that was made from some leftovers from market…
1. Remove, wash, and save the greens of 3-4 beets. Cook, cool, and peel, and dice beets.

2. Dice about 4 potatoes into ½” cubes. Heat a frying pan or skillet and melt about 2 tablespoons of butter. 3. Add several slices of fresh ginger root, 1 medium diced onion, and 3-4 cloves of smashed and diced garlic. When the onions are translucent, add the diced beets and potatoes.

4. Cover and cook on low temperature. In the meantime, cut the beet green stems into 1” length pieces, and add them to the frying pan.

5. Finally, slice the beet greens. Add them to the pan in the last 5 minutes. At this time add 1-2 tablespoons of tamari (soy sauce) and 1 tablespoon of brown rice vinegar. Simmer until greens have wilted completely.

6. Garnish with sour cream if desired.

SWEET PEPPER BURRITOS

from allrecipes.com

Ingredients:

1/3 cup chopped onion

1 teaspoon canola oil

½ cup diced sweet red pepper

¼ cup diced yellow pepper

¼ cup diced green pepper

½ teaspoon ground cumin

2/3 cup cooked brown rice

½ cup shredded Cheddar cheese

2 tablespoons cream cheese, cubed

1/8 teaspoon salt

1/8 teaspoon pepper

2 (8 inch) flour tortillas

Salsa

Directions:

1. In a nonstick skillet, sauté onion in oil for 2 minutes. Add the peppers; sauté for 5 minutes or until crisp-tender. Sprinkle with cumin; sauté 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up.

2. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

STORING TOMATOES

We attempt to deliver you tomatoes that are not dead ripe the day your receive them. Store them shoulder side (stem end) down, and blossom end up.

Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon.

PLEASE KEEP THOSE GREEN BAGS COMING HOME!

August 1, 2012

Week 7 Newsletter, Summer 2012

ATHENS HILLS CSA

Golly-gee Whilickers! Open Farm Day Summer 2012 surpassed all expectations of fun, amazing food, wonderful people, enchanting children, and tuneful music. And the weather couldn’t have been better (for the end of July)! What I love most about Open Farm Day is finally meeting the ‘names’ we have grown to know over the years (or months). I’m never disappointed. Over 70 folks from around the region came for the visit. Many were ‘wowed’ by the complexity of the systems; the obvious attention paid to each of the garden beds; the cheerfulness and diligence of our amazing crew; the apparent order of the various areas; and so many other things, they can’t all be listed here. And of course, we all collapsed with happy exhaustion when it was over. Our heartfelt thanks go out to all who attended and all who helped make it a success!

This week’s shares have turned out somewhat differently than we had planned, and from the list we sent you on Friday. Much of this has to do with the unseasonable dryness. Even with the terrific drip irrigation that you saw on Sunday, the recovery time for re-growth of some items, namely the chard, has been slower than in past years. So, instead of the chard this week, we have included some potted parsley plants. There are care instructions on the 2nd page for keeping it in the pot for indoors, or for transplanting it to your garden bed. Do not expect to keep it healthy in the outdoors in the pot that it comes in unless you are willing to water it daily.

Monday found the crew busy with the usual chores – harvesting, weeding, watering. The 2nd sweet potato field is almost completely weeded for the final time. The fall fields are being readied for planting. With the tomatoes finally coming on, thoughts of saucing and canning keep popping into view. Again, we will be offering canning tomatoes for sale, and more specific details will be shared in future newsletters as we get closer to actually having them available. In the meantime, enjoy the bounty of the summer. With schools starting so much earlier this year (at least down here), it seems like summer is almost over. Have a good week!

From all of us at Green Edge,

Becky (Kip, Dan, John, Rob, Theo, Penny, Alicia, Bethany, Mark, Liz, Miranda, Chris, Natalie, Glenn, Emily)

THIS WEEK’S VEGGIES

Sunflower or MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Beets – These keep so long in the crisper drawer. Don’t panic! They are so sweet, we can’t get enough!
Summer Squash - We grow 3 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
Basil – Enough said for now. I never have enough basil….
Slicer Tomatoes – Hooray! The tomatoes are finally ready to eat. Now we know it’s summer. You’ll find these in the white bag with the basil.
Garlic – The garlic comes from another organic grower down in these parts. Like the onions, the little onion worms in our soil attack these bulbs also, so we don’t grow it anymore. Hope you enjoy!
Flat-Leaf Parsley Plants – We hope you will use and enjoy this renewable source of fresh parsley. The care instructions are on the 2nd page. Flat-leaf parsley is highly preferred by chefs unless the dish is tabouli.

THE COMBO CORNER

The fruit from Cherry Orchards includes Paula Red apples (a tart McIntosh type of apple, good for cooking and for eating) and juicy Red Haven peaches. The drought is really affecting their crop with the last two months rainfall totaling less than two inches. They have been able to irrigate the peaches, but not the apples.

The bread from The Village Bakery and Café is French Galette.

The cheese from Integration Acres is Snow Melt - an aged, raw cow's milk cheese made with milk from Snowville Creamery. The name honors the creamery as well as how well it melts. Make grilled cheese sandwiches with it, or grate it on top of tortilla chips and broil to make nachos. Add it to homemade macaroni and cheese or sprinkle on pizza. It’s a great melting cheese!

PICKUP CONTACT NUMBERS & HOURS

TIMELY TIPS

Care Instructions for Indoor Parsley: Set your parsley in a sunny spot like a south-facing window or a glassed-in porch. The kitchen windowsill is fine (use a saucer) as long as it gets at least six or more hours of sun a day. Water twice a week. Move the pot to the sink and soak it thoroughly, then let it drain before returning it to its regular spot. Parsley is highly susceptible to crown rot, so do not overwater either. Fertilize the plant every four to six weeks. Use a water soluble 5-10-5 fertilizer, and add it to one of the water applications. Harvest parsley by cutting the leaf stalk at the soil line. Take a few sprigs from each plant, as you need it in the kitchen.

Care for the parsley plant outdoors: Set plants in full sun or partial shade in rich, moist soil with pH between 5.5-6.7. Keep roots cool and moist with mulch, but to avoid rot, keep mulch away from the crown of the plant. In September, promote new foliage by cutting back the plants set out in the spring.

Drying Parsley: To dry fresh parsley, hang the bunch upside down in a warm, dry, well-ventilated spot out of direct sunlight for a few weeks, or until the leaves are dry. The dried parsley can be used as is, or crushed and stored in an airtight container.

Drying Parsley in a Paper Sack: If you're concerned about your parsley getting dusty as it dries, place the bunch of parsley in a paper sack, then gather the opening of the sack around the parsley stems. Secure the opening of the sack and the stems with string or a rubber band, then hang the sack upside down. Use the tip of a paring knife to make several ventilation holes in the sack. The sack will keep the parsley clean and dust-free until you're ready to use it.

RECIPES

STIR-FRIED CUCUMBERS
from: www.chinesevegetarianrecipes.org

Ingredients:
Cucumber: 2
Garlic: 2 cloves
Seasonings:
Soy Sauce: 1 tablespoon
Salt: 1 teaspoon
Vegetable oil: 2 tablespoons
Preparation:
1. Wash the cucumbers and peel them.
2. Cut each cucumber into half. Use a soup spoon to dig the seeds out.
3. Slice the cucumbers.
4. Peel the garlic cloves and mince them.
Directions:
1. Heat the wok and pour 2 tablespoons of vegetable oil into it.
2. When the oil is hot, drop the minced garlic in.
3. When you smell the garlic aroma, pour the sliced cucumber into the wok.
4. Stir for half a minute.
5. Add the salt and soy sauce and stir them fully.
6. Turn off the heat. It is ready to serve.
Tips:
1. Don’t stir fry for a long time. The cucumber is edible even when it is raw, so it is not necessary to cook it out. Liquid will start to accumulate after a long time of stirring, reducing the nutrients of the cucumber.
2. For more spice, add pieces of red chili pepper to enrich the color and the flavor a little bit.

ED.’S NOTE: I’VE BEEN WONDERING IF I COULD FIND A RECIPE FOR COOKED CUCUMBERS. I WILL TRY THIS BECAUSE I’M CURIOUS. I BET IT WILL BE DELICIOUS, OR AT LEAST, VERY INTERESTING….

MARINATED TOMATOES

For a quick side dish or topping for pasta, try cutting ripe tomatoes in chunks. Drizzle with olive oil, sprinkle with vinegar (I like rice wine, umeboshi plum, or balsamic), salt and pepper. Stir together. Cover and let set for an hour or so. A flavorful and simple bonus to any meal.

BABAGANOUSH
from: www.food.com

Ingredients:
1 large eggplant (about 1 pound) or equivalent amount small eggplants
1 clove garlic, minced
¼ teaspoon salt
¼ cup finely chopped fresh flat- leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice
Directions:
1. Preheat oven to 450 degrees F.
2. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
3. On a cutting board, work garlic and ¼ teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

In the next few newsletters, I hope to include recipes for some of the amazing food we all shared at the Open Farm Day. What a great meal!! Our hats are off to all the amazing cooks who shared their creativity! YUM-YUM-YUM

July 25, 2012

Week 6 Newsletter, Summer 2012

ATHENS HILLS CSA

The first part of this week is of course focused on harvesting and packing the shares as well as other Wednesday orders. But come Thursday, we are all about preparing for the Open Farm Day this Sunday. Liz sent all of you an ‘e-vite’ and if you could reply with your intentions, we would be grateful. Your reply helps us know roughly the number of people to expect. That way there will be enough food. Thanks for taking the few seconds it will take to respond. The forecast is for sunny weather, but be prepared anyway for the possibility of mud. The tours take place rain or shine.

Recent rains seem to have cooled things a bit while raising the humidity a lot. Final weeding on the last planting of sweet potatoes (for the winter) is almost finished. The winter squash field is completely covered with foliage now, so that weeding is over! The spaghetti squash plants have set their fruit and the butternut is just beginning. The bounty is breathtaking at times.

Soil prep for the fall gardens is starting this week, also. This task includes first mowing, then disking. The beds are then tilled and the soil amended as needed with compost. The seeds for these beds are already in the flats; the flats are in the starts house. You’ll see the whole process on Sunday. Besides mowing the field with the bush hog and tractor, we’ll also be mowing around the greenhouses with the walk-behind mower. Not only does this make it easier to walk, but it also cuts down on the amount of weed seed that creeps into the houses making more work for an already busy crew. We try to mow before the weeds develop seed.

We have ordered another shipment of bags for packing the shares. Not enough are returned each week. We use these bags because our members in the past have complained about the environmental impact of using paper bags. And frankly, we agree with the sentiment. But it only works when you, our members, return the bags to your host site each time you pick up a share. Bring a bag from home to transfer into if you are having trouble returning ours. Have a great week!

From all of us at Green Edge,

Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia, Chris, Natalie, Glenn, Mark, and Emily)

THIS WEEK’S VEGGIES

Mushrooms - Some will get shiitake, and some will get oyster.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for baba ganoush.
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds you can dice if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Beets – These keep so long in the crisper drawer. Don’t panic, but they are so sweet, we can’t get enough!
Onions – These sweet wonders come from another organic grower in the area whose soil is far different from ours. Hope you enjoy fresh!
Carrots – We’re trying to have carrots as often as we can. They are such wonderful staples. Constant supply is tricky though.
Summer Squash - We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
Slicer Tomatoes – Hooray! The tomatoes are finally ready to eat. Now we know it’s summer. You’ll find these in the white bag with the basil.
Basil – Enough said for now. I never have enough basil….

THE COMBO CORNER

The fruit from Cherry Orchard includes a combination of white Raritan Rose peaches, yellow Red Haven peaches, and a pint of blackberries.

The bread from The Village Bakery and Café is French Galette.

The cheese from Integration Acres is fresh chevre rolled in salt and a dried blend of Herbes de Provence (rosemary, thyme, savory, fennel seeds, basil, lavender and marjoram). This flavorful cheese is wonderful in any salad, or simply spread on baguette slices. Wrap some potatoes in foil, roast them on the grill or a campfire, and use the chevre as an alternative to butter or sour cream!

PICKUP CONTACT NUMBERS & HOURS

TIMELY TIPS

Drying Basil

from: homeandgardenideas.com

Tie basil leaves into bunches by the stem, using twine or string. Hang the bunches upside down in a warm, well-ventilated area, leaving space between each bunch to ensure air circulation. Bunches of basil should dry in five to ten days. Hanging basil upside down helps the essential oils collect in the leaves. Do not hang basil in direct sunlight, because ultraviolet rays will discolor and damage the leaves, or above the stove, where it may absorb grease or odors.

You can also dry basil on trays by spreading the leaves thinly on a clean, shallow-rimmed tray. Cover the tray with cheesecloth and leave it in a warm, dry, well-ventilated location. Turn or stir the leaves every few days. They should dry in approximately seven days. Do not place the tray in direct sunlight. Do not put too many leaves on each tray; the basil leaves require good air circulation to dry.

Store dried basil in an airtight jar in a cool, dry place, such as a pantry. Make sure basil leaves have dried completely before storing or the herb may grow mold. Dried basil is crisp to the touch and crumbles easily. For maximum flavor, use dried basil within a year. Basil, which contains vitamin E, folate and anti-oxidants, makes a delicious addition to spaghetti sauce, pesto and many other dishes.

Sorry for this repetition, but everyone should have this info. The good thing is that this technique works for other herbs besides basil.

RECIPES

BRUSCHETTA with Tomato and Basil

~from simplyrecipes.com

Ingredients:

1½ LBS. ripe tomatoes

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 tsp balsamic vinegar

6-8 fresh basil leaves, chopped

Salt & freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

¼ cup olive oil

Directions: 1) Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also, cut out and discard the stem area. Using paste or plum tomatoes means less juice and seeds. 2) Make sure there is a top rack in place in your oven. Turn on the oven to 450oF to preheat. 3) While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4) Slice the baguette on a diagonal into ½” thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450oF, place the tray of bread slices in the oven on the top tack. Toast for 5-6 minutes, until the bread begins to turn golden brown. Alternatively, the more traditional method of making bruschetta is to toast the bread without coating it first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle ½ tsp. of olive oil on each slice. 5) Align the bread on a serving platter, olive oil side up. Place the tomato topping in a bowl with a spoon for people to serve themselves or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

MINTED EGGPLANT

~from: epicurious.com

Ingredients:

¼ cup Sherry vinegar

3 medium eggplants, trimmed & cut lengthwise into 8 wedges

¾ teaspoon salt 1 garlic clove, minced

½ tsp dried oregano, crumbled

1/8 tsp black pepper

6 tbsp extra-virgin olive oil

2 tbsp finely chopped fresh mint

2 tbsp finely chopped fresh flat-leaf parsley

Directions: Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in streamer basket and sprinkle with ½ teaspoon salt, then steam, covered, until tender, 15-20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.

Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining ¼ teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several time, 2 hours. Sprinkle with mint and parsley just before serving.

CUCUMBER SANDWICHES
~from: myrecipes.com

Ingredients:
1 (8oz) pkg softened cream cheese

1/3 cup mayonnaise

1 med. cucumber, peeled, seeded, and finely chopped

¼ tsp garlic salt

½ tsp chopped fresh dill

20 white sandwich bread slices

20 thin wheat bread slices

Directions: Process cream cheese and mayonnaise in a food processor until smooth, stopping once to scrape down sides. Combine cream cheese mixture, cucumber, garlic salt, and dill. Spread cucumber evenly onto white bread slices, and top with wheat bread. Cut crusts from bread, discard crusts, and cut sandwiches into quarters. Store in an airtight container for up to 1 hour before serving.

July 18, 2012

Week 5 Newsletter, Summer 2012

ATHENS HILLS CSA

Another scorching week behind us followed by a not-so-scorching one now is stressing many of the plants. You will have noticed that there is no salad mix this week, and the temperature is one of the factors causing this. There were other factors also, but the heat affects all of us. We’ll be back in production by the 2nd or 3rd week of August if all goes (or grows, ha-ha) as planned.

A new name appears at the bottom of this column – Miranda. She has joined us as of Monday to begin the training for the CSA coordinator position. Liz is leaving fairly soon to begin her graduate studies at UNC-Chapel Hill. She will surely be missed. Like Liz, we’ve known Miranda since she was a little girl. She has been living and working in New York City for the past 10 years. Besides being an artist, she has a master’s degree in urban planning with an emphasis in urban agriculture. Her interest in farming education is one we plan to put to good use. Liz will be with us until sometime in the middle of August, but coordinating the CSA is a position that keeps evolving and requires a good deal of patience and concentration for proficiency.

We hope you all saw and could take advantage of the “Extra’s Box” last week. If you didn’t, there is another one this week with BASIL. A few folks wrote to us after the power outage saying that they had lost some of the food they had put in their freezer. Pesto was one of the items they lost. Please take advantage of this opportunity to replenish your stock. Basil is an item that appears most often in the extras…

In dry times as these, we are so very thankful to have the fields on drip irrigation. No water is lost to the air; it is emitted through tiny holes directly to the plants where it’s needed. It saves water and labor. We actually haven’t looked at the ponds because we must water anyway no matter what the levels. Weeding, harvesting, watering, tying tomatoes, seeding, and planting are taking up the hours. The fall/winter seeds will be arriving on Wednesday and our planning turns to a time beyond the 90 degrees of July. Have a good week. Stay cool and keep hydrated.

From all of us at Green Edge - Becky, Kip, Dan, John, Rob, Theo, Penny, Emily, Bethany, Alicia, Chris, Natalie, Glenn, Miranda, Liz, and Mark

THIS WEEK’S VEGGIES

Mushrooms - One site this week is receiving oyster mushrooms, and the rest is shiitake. As mentioned before, we try to rotate through different sites each week so all can try them.
Sunflower or Micromix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Yes to the carrots again this week. We hope you are enjoying the flavor difference of freshly harvested carrots and the ones that have stored for who knows how long in the produce aisle
Summer Squash – We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot – try them sliced thinly into a salad. Yummy!
Basil – Remember to look in your share bag for the separate bag of basil. In some of the locations, the basil is separate from the rest of the share because it stores best at a warmer temperature than the rest of the veggies.

EXTRAS BOX

This week at each site you will find the 2ND of the “Extras Box”. In the box this week is extra BASIL. It’s not enough to give a share to each member, but too much for us to sell or even use up. Please feel free to take some and remember the folks who are picking up after you too. Thanks and we hope you enjoy this little extra bounty.

THE COMBO CORNER

The fruit from Cherry Orchard this week includes tree-ripened Red Haven peaches, freshly picked blackberries, and juicy yellow Japanese plums. You can ‘Like’ them on Facebook for updates about produce! Search: Cherry Orchards.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is the Alexander, named after Alexander Township where the cheese is made from raw goat's milk. Alexander is a tomme-style cheese with a natural rind and has aged for three months. The Alexander is a great snacking cheese, or a nice addition to any cheese plate.

PICKUP CONTACT NUMBERS & HOURS

TIMELY TIPS

Drying Basil

from homeandgardenideas.com

RECIPES

Summer Squash and Onion Frittata

from: Southern Living July 2007. Yields: 6-8 servings
Ingredients:

3 tablespoons butter

2 small zucchini, chopped into ½” cubes (about 2C)

2 small summer squash, chopped into ½” cubes

1 small onion, coarsely chopped, ( ½ cup)

12 large eggs, lightly beaten

½ cup sour cream

1 teaspoon kosher salt

¾ teaspoon freshly ground pepper

1/3 cup chopped fresh basil leaves
Directions:

1. Melt 3 tbls butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, summer squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

2. Whisk together eggs and next 3 ingredients until well-blended. Pour over vegetable mixture in skillet.

3. Bake at 3500 for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

Carrot - Mushroom Loaf

from yummly.com

Ingredients:
2 cups onions (minced)

1 tbls butter

1 lb mushrooms chopped

1½ tsp salt

1 tsp basil

1 tsp thyme

1 tsp dill

3-4 cloves garlic (minced)

1½ lbs. carrots, grated (about 6 cups)

2 cups bread crumbs

1 cup cheddar cheese grated and packed

2 eggs, beaten black pepper to taste

cheese, extra for topping, optional
Directions:

1. Lightly oil a 9 x 13 pan. Preheat the oven to 350F.

2. In a large skillet, sauté the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 more minutes.

3. In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sautéed mixtures and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.

4. Bake for 30 minutes, covered then uncover and bake 15 minutes more. Serve hot or warm.

Mushroom and Onion Quiche

from: veggiemixer.com. Serves 6.

Ingredients:
1 large onion
6 large mushrooms
3 large eggs
1 cup grated tasty cheese.
about a half cup pouring cream
sheet of frozen short crust pastry
Directions:
1. Thaw the pastry, and line quiche dish with it. Prick base and bake according to instructions. Leave to cool once cooked.
2. Thinly slice mushrooms and onions. Spread mushrooms and onions in cooled quiche case. Sprinkle with half of the grated cheese.
3. Beat the eggs in a medium sized jug. Add the cream, beating it into the eggs. Pour the egg and cream mixture carefully over the onions and mushrooms, being careful not to overflow the case. Sprinkle more grated cheese on top.
4. Bake at 400 F for about 20 minutes, then reduce heat to about 350 F for a further 30 – 40 minutes. Quiche is baked when firm to the touch, and nicely browned on top. If filling is not set, but top is becoming too brown, reduce heat further.

July 13, 2012

Week 5 Veggie List

Mushrooms

Sunflower or Micromix Microgreens

Swiss Chard

Beets

Carrots

Summer Squash

Onions

Basil

July 11, 2012

Week 4 Newsletter, Summer 2012

ATHENS HILLS CSA

Life became instantly easier last Friday with the return of the electrical power to the various devices around the farm: walk-in coolers, electric deer fence, water pumps, lights, computers, portable phones, refrigerators, freezers – well, I’m sure you know too. Many of our neighbors up one hollow or another are still without power though. It seems folks at the end of the line with a broken wire or pole are the last to be reconnected.

Work here never stopped though, even in the 100+ temperatures, watering and some tending was needed. At the market on Saturday, the starting bell rang 20 minutes early since there were so many people there trying to shop before the temperature climbed. Most customers were gone before the end of market. The Hampton Inn located next to the parking lot where the market is held, sent tubs of ice and towels to keep vendors and customers cool. And that was a VERY COOL thing for them to do. It’s just one of the reasons why this is such a great community!

Later this week, plans for the July 29th Open Farm Day will really start to take shape. A preliminary meeting yesterday between Liz, Dan, Kip and I will make some of those plans easier to implement. Just as with the CSA season planning, we are always trying to create a better experience for those who come. The layout of the event will change a little making it easier for folks to find the meeting spot at the farm. Children’s activities and music will be closer to each other also.

Although mentioned in Veggie List, the following bears repeating: When basil is a part of the share for the week, please check your cloth bag before you leave the host site to make certain you have received it. At some locations, each member is required to collect it instead of it being handed over by another. In both of these instances, there is room for error, so please check the contents and don’t be shy about asking for assistance if you need. The crew is happy to be back on the ‘below 90 degree’ start time. The veggies too, are happy about the cooler temperatures this week. All in all, things are good! Have a great week too!

From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)

THIS WEEK’S VEGGIES

Salad Mix – For the summer mix, there are 7 varieties of lettuce. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Swiss Chard – The chard has returned this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Basil – Remember to look in your share bag for the separate bag of basil. In some of the locations, the basil is separate from the rest of the share because it stores best at a warmer temperature than the rest of the veggies.
Carrots – Yes to the carrots again this week. We hope you are enjoying the flavor difference of freshly harvested carrots and the ones that have stored for who knows how long in the produce aisle.
Beets - We are so thrilled to have beets for you again this week. Some years the germination rate is very poor, but this year isn’t one of them.
Summer Squash – We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.

EXTRAS BOX

This week at each site you will find the 1st of the “Extras Box”. In the box this week are extra cucumbers. It’s not enough to give a share to each member, but too much for us to sell or even use up. Please feel free to take some and remember the folks who are picking up after you too. Thanks and we hope you enjoy this little extra bounty.

THE COMBO CORNER

The fruit selections from Cherry Orchard will start next week!
The bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres “is Chase Cheddar, a raw goat's milk cheese that's aged over two months. During the cheese making process, the curds are salted, and then the wheels are rubbed with coarse salt before being waxed for aging. Many cheeses are named for where they are made; we named this white cheddar after the Chase family, neighbors whose lineage dates back to pioneer days. Our farm also sits on Chase Road. Try this cheese with apples slices or a glass of cold beer.” Thanks for the info, Michelle.

**OPEN FARM DAY is July 29th Please join us for a potluck at the Amesville Grange followed by tours, music and kid’s activities at the farm. Hope to see you there!**

PICKUP CONTACT NUMBERS & HOURS

TIMELY TIPS

This is a new section for the newsletter. Like ‘Hints from Heloise’, it will contain the great ideas that members send back to us. Hope it’s useful for you!

~ from May in Athens: “I put part of my basil in a glass of water in the fridge (after cutting the ends of the stems); keeps a little longer. Any excess I hang in my mud room to dry; store dried leaves in a jar. Great for cooking, but did you also know that it makes a lovely/healthy tea? From fresh or dried basil ... It's a very mild, pleasant flavor, which can be enhanced with a bit of honey to sweeten, or taken straight. That's a Mediterranean thing: Basil tea is supposed to be an ancient calmative for stomach problems.” She later told me that the fresher the cut basil, the better it seems to stay.

~from Eva in Clintonville: “…I figured out that slicing your mushrooms with scissors is easier than with a knife. I just chop them right into the frying pan. Have a great week. We can't wait for the open house!”

Send us your tips for handling and using these weekly items so we can share them with others. Or, post them directly to our blog: www.greenedgegardens.blogspot.com

RECIPES

Beet, Carrot, and Zucchini Salad
Last week for Friday Farm Lunch, Liz and Mark created some wonderful dishes including this one below. This raw salad is deliciously crunchy and fresh.

1. Wash and scrub one large beet thoroughly. Do the same with one medium zucchini or any long summer squash, and 2-3 medium carrots.

2. Grate these colorful beauties into a large bowl using a medium fine grate. Add some micro-greens. Sprinkle with lemon juice, olive oil, salt, pepper and any other of your favorite spices. Toss and chill.

3. Many people ate it just like that and raved; others put it atop some of the other wonderful dishes.

4. One variation that I thought might be tasty was to start with this salad; add some grated onion and chopped garlic; cooked rice, and maybe cheese. Then roll it in a scalded cabbage leaf or a leaf of Swiss chard. Put these rolls in a baking dish, cover and bake at 3500 for about 45 minutes. Spoon a sauce over them and serve.

Jamaican Cabbage and Carrots

from www.indobase.com
Ingredients:

1 cabbage (small head)

3 tbsp. oil

2 cups carrot (shredded)

2 tsp. salt

a pinch of cayenne
Directions:

Shred cabbage and carrots. Simmer in just enough water so as to have the cabbage completely immersed. Cook until cabbage is done but still crisp; cook for about 10 minutes. Add salt and cayenne; a few green chilies greatly add to the flavor.
Suggestions: Do not drain the excess water before serving.

Carolina Slaw
from southernfood.about.com. This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.

Ingredients:
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Preparation:
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!

Westphalia Slaw Dressing

www.yummly.com

Ingredients:

2/3 cup sugar

½ cup vinegar

¾ cup vegetable oil

½ tsp salt

1 tsp celery seed

½ tsp dry mustard

1 tsp pepper
Mix well in a pint jar. Can also be used for wilted lettuce (just heat).

July 6, 2012

Week 4 Veggie List

Salad Mix
Sunflower Microgreens
Swiss Chard
Cabbage
Basil
Beets
Carrots
Summer Squash

July 4, 2012

Week 3 Newsletter, Summer 2012

ATHENS HILLS CSA

The good news about last Friday’s storm is that there was no flooding around here, or report of any injuries to people. We did lose the top plastic from two of the greenhouses. One sycamore and one catalpa tree lost one big branch each, but those branches did no damage to anything. There is still no electric and rumors abound that we won’t have any until Friday or Saturday. We were able to load all of the produce from the two walk-in coolers into the box of the refrigerator truck we use to deliver. Fortunately, the cooling unit for that has a separate diesel motor. And after some frantic and panicky moments searching for the fuel, we have been able to keep cold items cold. Another portable generator keeps the freezer running, and, just today, was put to use to turn on the computers in the office. Our lessons: Don’t forget to keep drinking water stored; life without electricity is much slower; take care of your neighbors; having a great crew of workers makes hard work bearable, and sometimes fun.

We had a spare piece of plastic to repair one of the houses, so that was finished on Sunday. Monday morning, Kip drove the 2 hours to the greenhouse supply store and back for a piece to repair the second. Between the stress of coping with the excessive heat and the countless problems that occur with equipment during times like this, we welcome the relief offered by the little pop-up thunderstorms that break the tension. We will be ever grateful when the power is restored to our farm and community. But we can’t help wondering if we can somehow reduce our dependence on a utility that is so fragile and helpless in the face of severe weather.

As for the field work, of course the weeding and planting continues: more beets, beans, basil, and salad mix are scheduled for this week. We are also beginning to mulch the winter squash field. Irrigation in the tomato houses continues, but the field crops are in good shape for rain. We hope you have a safe and fun-filled 4th of July. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)

THIS WEEK’S VEGGIES

Salad Mix – For the summer mix, there are 7 varieties of lettuce. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - It’s shiitake this week.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Our 1st summer carrots! Try them shredded in your salad, roasted on your grill, or steamed with a little butter.
Basil – As explained before, do not refrigerate this. Keep it cool around 55-60 degrees for the best storage.
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Cucumber - A summer staple for some folks, this crunchy favorite is a great addition to a salad, or is tasty when marinated a sweet vinaigrette.

THE COMBO CORNER

The fruit selections from Cherry Orchard will start in mid-July.
The bread from The Village Bakery and Café is French Galette.
The cheese Share from Integration Acres is Feta.

PICKUP CONTACT NUMBERS & HOURS

~~Open Farm Day is at the end of this month!~~
On July 29^th, we invite you to visit our farm to meet our crew, see where your food is grown, and share a delicious potluck meal! The potluck will begin at 1pm, and tours of the farm will follow. This summer’s Open Farm Day will also feature kids activities! Friends and family are welcome. Stay tuned for more details!

RECIPES

Roasted Beets with Balsamic Glaze Recipe
from www.simplyrecipes.com

Cook time: 1 hour, 15 minutes

Yield: Serves 6 to 8.
Ingredients:

2 pounds red beets, medium sized, scrubbed clean, green tops removed

Olive oil

Salt

½ cup balsamic vinegar

2 teaspoons sugar

1 teaspoon grated orange zest

Freshly ground black pepper
Method:

1. Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets, and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2. While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4. Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

Roasted Baby Carrots Recipe
from: www.simplyrecipes.com
Prep time: 5 mins. Cook time: 35 minutes
Ingredients:

1 ½ lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot

1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges

2 Tbsp olive oil

1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary

Garlic powder

Salt

Freshly ground black pepperMethod:Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper. Roast uncovered for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Cucumber and Onions in Vinegar and Sugar
Servings: 4

Ingredients:
1 ½ cups thinly sliced cucumber

½ cup thinly sliced red onion

1/3 cup white vinegar

5 Tbsp water

¼ cup white (granulated) sugar

¼ tsp salt

¼ tsp black pepper
Directions:
Layer cucumber and onion in a bowl. Combine remaining ingredients in another bowl, stirring until sugar dissolves. Pour over vegetables. Cover and chill at least 2 hours. Serve with slotted spoon.

Steamed Cabbage and Vegetablesfrom yummly.com

Ingredients:
1 medium head of cabbage, shredded

1 bunch carrots

8 ounces mushrooms, sliced

1 large onion, sliced

1 bell pepper, chopped

3 turnips, chopped

1 ½ cups water

1 cup chicken broth, low-fat

½ cup sugar

2 tablespoons butter

salt

pepper
Directions:
1. In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushrooms, peppers, and lastly, the turnips.
2. Slowly add the water and chicken stock.
3. Sprinkle with sugar, salt and pepper and any others seasoning of your choice.
4. Dot with butter. Cover, bring to a boil.
5. Simmer for an hour or until veggies are fork tender.

Live Fermented Sauerkraut
You can enjoy this delicious condiment, with myriad health benefits, by making it yourself. All you need is cabbage and salt! The salt draws water out of the cabbage, creating a brine in which microorganisms can work their magic. Chop the cabbage fine, sprinkle with salt to taste (approximately 2 Tbsp salt for 3 lbs of cabbage), mix in a ceramic crock, and cover with a weight (to keep the cabbage below the surface of the brine) and a cloth to cover the crock. Read more detailed instructions here: http://www.wildfermentation.com/making-sauerkraut-2/