Athens Hills CSA

September 18, 2013

Week 15 Newsletter, Summer 2013

ATHENS HILLS CSA

First this week is a welcome to our newest employee – Paula Gerdeman. She will be working primarily in the microgreen production house with any extra time helping the crew in the field. She has several experiences on other farms and we’re very happy to have her join the team. On the opposite end of people working for us, we have one intern who has left and we say goodbye to Matt C. and extend our thanks for his efforts.

Most of the rain passed over us and that is okay. The ground was dry enough for the tractor pulling the trailer to drive the squash field so the lugs of squash could be picked up and put into the winter storage bunker. Also, as you can see from the list of today’s veggie share, some of the potatoes were harvested and some of those are in your share today. There are still more potatoes to be dug and we hope to get the rest of those and the sweet potatoes out of the ground soon. The tomato houses are still full of tomatoes, but soon we will begin to pull the plants from the ground and the remaining fruits on the vines for ripening. We expect to have tomatoes for quite some time yet. And of course, the weeding continues in the fall greens and roots.

One of the benefits of having a university so close is opportunity to work with students on projects. In past years, we had two teams working on the system for winter covering and uncovering in the greenhouses. This year we are fortunate to be working again with the Senior Engineering Design Projects. The new problem this year is the design for an automated greenhouse side wall opener/closure system. These actually already exist within the industry, but the cost per greenhouse side is prohibitive for us. The students’ task is to re-invent a device that is affordable and simple enough for us to build , install, replicate, and utilize ourselves. This is no small feat, or it would already be available. We’re hoping these are the smartest engineers ever! Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Andy, Natalie, Brook, Miranda, Cale, and Paula)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. We had begun adding mizuna to the mix this month. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most folks, and oyster for the rest..
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.
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes, sizes, and colors. Prized for their flavor, typically they are less acidic. Slicers are more friendly to Like other tomatoes – do not refrigerate them. Alert! You will also find one Hungarian How Wax pepper in you tomato bag.
Peppers - Once again a mix of mixed sweet peppers. These are very easy to freeze if you are feeling overwhelmed. See page 2 for how to do this. Alert! You will also find one Hungarian How Wax pepper in you tomato bag.
Swiss Chard – We grow chard throughout the year. Iit’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!
Potatoes - The variety this week is Desiree’, a red-skinned potato with white flesh. It’s versatile and can be used for boiling, mashing, or any other potato recipe you enjoy. You will taste the difference of this potato
Cilantro – This herb has such a unique flavor that it’s hard to describe together. Both are an exciting addition to tossed salad.

THE COMBO CORNER

The fruit share from Cherry Orchards this week includes the last of the peaches for the season along with a few Bartlett pears. Next week will begin the first of the fall apples.

The bread from The Village Bakery and Café is Starline Sorghum Oat.

The cheese from Integration Acres is the Alexander, a raw milk goat tomme with a natural rind. This batch is about five months old.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Potato and Red Pepper Frittata
http://www.marthastewart.com/314282/potato-and-red-pepper-frittata

Ingredients:
1 tablespoon olive oil
½ medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 potatoes (about 1 lb.) peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 tsp. chopped fresh rosemary

Directions:
1.) Preheat oven to 400 degree. In an 8” ovenproof nonstick skillet, heat 1 tsp oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
2.) Heat remaining 2 tsps. oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula. 3.) In a large bowl, beat eggs with rosemary, ½ tsp salt, and 1/8 tsp pepper. Pout over potato mixture; tilt pan to distribute evenly. Bake until set, 15-20 minutes. Cut into wedges, and serve.

FREEZING PEPPERS
Wash the peppers. De-stem, and remove seeds and ribs. Cut the peppers into uniform pieces.
Choice 1: Place pepper pieces on a cookie sheet and place in freezer. When completely frozen, remove and place individually frozen pieces into a bag.

Choice 2: Place 1 layer of pepper pieces into a zip-lock plastic bag. Remove air and seal. Place bag(s) on cookie sheet (to keep flat) in freezer. Once frozen, place flat bags in freezer. Pieces can be easily broken off for use at a later time.

Potato, Mushroom and Red Pepper Casserole
http://rootedinrecipes.com/rootedinrecipes/casserolePotato,_Mushroom_and_Red_Pepper_Casserole.html
Ed.s Note: This recipe is scaled down from the original 8-10 servings.

Ingredients:
1½ lbs. salad potatoes, cooked peel on and quartered
½ lb. fresh mushrooms, sliced
½ Vidalia onion, rustic chopped
½ red pepper, rustic chopped
½ yellow pepper, rustic chopped
½ lb. bacon, cooked and sliced into bite-size pieces
Sauce:
1 Tbls. olive oil for bottom of pan
6 oz. butter (unsalted)
3 Tbls. fresh basil

Directions:
Wash potatoes well, boil 45-50 minutes skin on until tender. Drain, cool, and quarter into large chunks. In large bowl, mix together potatoes, mushrooms, onion, peppers and cooked bacon. Place into large oiled baking pan and pour sauce over the top. Bake at 350 degrees for 30 minutes.

Rainbow Chard, Ricotta and Potato Pies
http://milk-and.blogspot.com/2013/02/rainbow-chard-ricotta-and-potato-pies.html
The pictures of this are incredible! This calls for making your own puff pastry, but you can also buy it and it’s still incredible.

Ingredients:
2 Tbls. olive oil
1 large brown onion, finely chopped
5 garlic cloves, finely chopped or crushed
5 thyme sprigs
1 medium potato, peeled and grated
¼ cup verjuice (sour tart unsweetened grape juice)
½ cup water
1¾ lbs. Rainbow chard
1 lb. ricotta cheese
½ lb. grated Parmesan cheese
1½ tsp sea salt flakes
1 tsp. ground black pepper
1 handful basil leaves, roughly torn
½ quantity puff pastry
½ quantity shortcrust pastry
beaten egg for brushing
poppy seeds, for sprinkling

Directions:
Heat the oil in a saucepan over medium heat. Add the onion and garlic, and cook for 10 minutes or until lightly browned. Add the thyme and cook for 2 minutes, stirring well. Add the potato, verjuice, and water, cover with a lid and reduce the heat to low. Cook the potato for 10 minutes, stirring frequently, until it is partially cooked. Transfer to a large bowl and allow to cool.

Rinse the saucepan and return to medium heat. Add half of the chard, and cook for 1 minute, stirring often, until it has wilted. Remove from the pan and drain off any excess liquid in a colander. Repeat with the remaining greens until it is all cooked. Drain, ensuring any excess liquid is removed.

Add the greens to the potato mixture with the ricotta and parmesan cheeses, basil, salt and pepper, stirring well to combine.

Preheat the oven to 400F. Roll out the shortcrust pastry and use it to line the base and sides of 6 - 4½” pie tins. Roll out the puff pastry and cut into 6 circles 6” in diameter to make the pie lids.

Spoon the mixture into the pastry-lined pie tins, filling them to the very top and beyond. Seriously, fill them up! To attach the puff pastry lids, brush the rim of the pastry base and the lid with a little egg and lay the lid over the base, Pinch gently between your thumb and index finger to make a good seal around the circumference edge. Brush the top of the pie lid with egg wash, sprinkle with poppy seeds, and make a small hole in the middle to allow steam to escape. Reduce the oven temperature to 350F and bake the pies for 30-35 minutes, or until golden brown on top. Remove the pies from the tins and leave to cool for a few minutes before serving.

September 11, 2013

Week 14 Newsletter, Summer 2013

ATHENS HILLS CSA

Summer has returned - for a few days at least. Today, for the first time in weeks, the office folks relented and turned on the air conditioning. With the forecast topping 90 degrees for Wednesday, our typical fall start time of 8:00 has not come. Instead, it remains at 7:00, so that all of the vegetables can be harvested and delivered to the packing room before it really gets too hot to harvest. The positive part of the early start time is the early finish time for the day.

Yesterday, part of the crew worked in the winter squash field. With clippers in hand, they cut the squashes from their vines and placed them into storage lugs. Currently, the lugs are still in the fenced field waiting for the skins to cure a little more meaning there is less damage to the skin. (Also, on a CSA packing day, most of the crew is involved with packing shares which means there is little time for any other activities.) The potatoes are also planted in the same field and yesterday, Kip mowed the foliage off of those plants. Mowing makes it easier to find those potatoes after the potato plow eases them from the cool, dark ground. These will be gathered and some will be stored for distribution in this Winter 2014 season, while others are planned to come your way a little later in this summer’s cycle. With those dug and collected, the sweet potatoes will be next to come out of the ground. It’s the same procedure – mow the foliage so the crew can find the potatoes. The difference with the sweet potatoes is that they will need to be ‘cured’ in a warm place for 2-3 weeks so they will store well.

At the same time that some folks are harvesting, others are planting by direct seeding more fall greens and roots, transplanting starts of kale and salad mix and seeding the first of the salad mix into greenhouses. By far, fall is the busiest time at this farm! I wish that we had a picture of the tractor on Saturday evening when it was sideways on the creek bank with the lower 2 wheels in the water. A friend and neighbor helped us extricate it with the help of another tractor, a bobcat, and 2 come-alongs. What an adventure!
Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Michelle, Matt T, Brittany, Josh, Matt C., Natalie, Andy, Cale, Morgan, & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix this week includes mizuna and a blend of 7-10 lettuce varieties. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
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.
Cilantro – This herb has such a unique flavor – it’s ‘love it’ or ‘hate it’, excellent for dips, salad dressing or salsa.
Peppers- Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes assizes, and colors. Prized for their flavor, typically they are less acidic. The ‘down’ side is they are more fragile and require special handling to keep them from bruising. Like other tomatoes – do not refrigerate them
Long or Green Beans – This week you will receive either Asian long beans or green beans. The long beans will stay crunchy even after a sauté in a hot skillet.
Swiss Chard – We grow chard throughout the year. Iit’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!

The Combo Corner

The fruit share from Cherry Orchards includes Gala apples, yellow peaches, and Bartlett pears.
The bread from The Village Bakery and Café is Country Wheat - 50% whole wheat, 50% unbleached white.
The cheese from Integration Acres is Chase Cheddar, a 3-month-old white cheddar made with raw goat's milk.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Grilled Eggplant and Sweet Pepper Sandwiches
http://www.bhg.com/recipe/sandwiches/grilled-eggplant-and-sweet-pepper-sandwiches/ There are several variations of this idea available online. Some of the additional ingredients used for them include olive tapenade and other varieties of goat cheese; don’t forget that microgreens are good on sandwiches.

Ingredients:
2 medium green, red, and/or yellow sweet peppers
1 medium eggplant, cut into 12 slices
1 tablespoon olive oil
8 - ½ “ thick slices French bread
4 oz. soft goat cheese (chevre)
¼ cup Dijon-style mustard

Directions:
1.) Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.
2.) Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3-5 minutes or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
3.) Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes: 4 servings.

Swiss Chard with Tomatoes http://www.food.com/recipe/swiss-chard-with-tomatoes-94436?layout=desktop

Ingredients:
1 lb red or green Swiss chard
3 tablespoons olive oil
½ cup soft fresh breadcrumbs
1 clove garlic, minced
2 small tomatoes, seeded and diced
¼ teaspoon salt
crushed red pepper flakes

Directions:
1.) Cut tender stems and leaves into ½ “ slices.
2.) Heat 1 tablespoon of the oil in a large skillet; add breadcrumbs, cook, stirring often, until crisp, and golden; remove from skillet and set aside.
3.) Cool skillet slightly; add remaining oil and garlic, cook, stirring, w minutes; add chard and cook until wilted, 1-2 mins; add tomatoes, salt, and red pepper flakes to taste. Remove from heat and sprinkle bread crumbs over the top.

Wilted Swiss Chard Salad
http://abgplanttoplate.blogspot.com/2012/05/wilted-swiss-chard-salad.html

Ingredients:
8 oz. Swiss chard
2 tablespoons shallots, chopped
2 cups cooked bulgur
3 tablespoons fresh basil, chopped
½ cup tomato, diced
6 oz. spring mix lettuce
¼ cup olive oil
3 tablespoons lemon juice
2 tablespoons white balsamic vinegar
grapeseed oil for sautéing
kosher salt and black pepper, to taste

Directions:
Trim any thick or tough stems, wash and roughly chop the Swiss chard. In a large sauté pan, heat 2 tablespoons of grapeseed oil over medium-high heat. Add the chopped shallots and Swiss chard and cook for 1-2 minutes. Season with salt and pepper and remove from the heat. In a mixing bowl, combine the bulgur, basil, tomato, spring mix and the wilted Swiss chard and mix gently. Add the lemon juice, vinegar, and olive oil. Toss, taste & adjust seasoning as needed.

Shredded Rainbow Swiss Chard Salad
http://www.thewordmagicianskitchen.com/2012/07/26/shredded-rainbow-swiss-chard-salad/

Ingredients:
1 large bunch rainbow Swiss chard
1 tsp. garlic paste
¼ cup sesame seeds
3 tablespoons truffle oil or olive oil
1 ½ tablespoon apple cider vinegar
1 small shallot, finely chopped
1 teaspoon hot chili pepper, finely chopped
5 oz. shredded cheese (optional)
diced tomatoes (optional)
salt and pepper to taste

Directions:
1.) Wash and dry the chard leaves. (Remove the stems if tough, but use them if soft to add color.) Stack the leaves in a pile and roll them up tightly like a cigar. Thinly slice leaves crosswise into very fine strands.
2.) For vinaigrette, lightly dry toast sesame seeds in a covered pan. Stir often to prevent scorching.
3.) In a small bowl, whisk together garlic paste, sesame seeds, oil, vinegar, and shallot and hot chili pepper. Toss chard and vinaigrette together.
4.) Add tomatoes, cheese, salt and pepper. Toss again and serve cold.

Sesame-Soy Green Beans and Peppers
http://www.foodnetwork.com/recipes/rachael-ray/sesame-soy-green-beans-and-peppers-recipe/index.html

Ingredients:
¾ lb. green beans
Salt
2 tablespoons vegetable oil
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari, (aged soy sauce)
2 teaspoons sesame oil
1 tablespoon sesame seeds

Directions:
Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt to taste, and cook beans 5 minutes, then drain beans. Place the skillet back on the stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry for 2 minutes. Add the soy sauce and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

Green Beans with Pecans, Red Peppers, and Onions
http://www.iheartnaptime.net/green-beans-with-pecans-red-peppers-and-onions/

Ingredients:
¼ c. toasted pecans
3 tablespoons butter
½ red onion, sliced thinly
1 red bell pepper, chopped
2 tablespoons white sugar
1 ½ lb. fresh green beans, trimmed and snapped
salt and pepper to taste
½ teaspoon minced garlic

Directions:
Toast the pecans in microwave. Bring a pot of water to a boil and parboil the green beans. Only leave beans in water for 2-4 minutes depending on how thick the beans are. You just want them slightly tender. Rinse beans with cold water to stop cooking. Add butter to frying pan and sauté onions and red peppers until tender. Add in sugar, cover pan and allow sugar to caramelize. Stir occasionally. Add in green beans, garlic, and pecans. Stir to heat through and combine.

September 4, 2013

Week 13 Newsletter, Summer 2013

ATHENS HILLS CSA

The view from the office window is radically different from last week. The lush green fuzzy foliage of the asparagus fronds has changed almost overnight to a dry brown foam. This is due largely due largely to the amount of rain that has fallen in the last week, as well as, to the time of the season. Still, as with most of the changing signs this year, it seem very early for such dramatic differences.

As the summer foliage is starting to fade, the tasks for this week continue the slide into fall. The crew is direct seeding the fall Asian greens and roots. Others will be planting the starts for the winter greenhouse collards, and chard and green onions. And even though some of the veggies are slowing their production with these cooler temperatures and changing light levels, the weeds still manage to grow. So, of course, that task is never-ending. This week we will also be thinning and weeding the newly planted carrots.

There is still discussion about the harvest time for the winter squash. We want to leave it as long as possible, but not so long that it gets frosted. As with most things farm related, timing seems to be a critical component.

Speaking of timing, many folks have sent us their intentions concerning joining the winter season of the CSA. If you haven’t let us know, please take a moment to take care of this. If you don’t know yet, that’s okay too… just let us know when you do. And thanks for that!

With less than 30 days before the current farm bill expires causing agricultural laws to revert to 1940’s era legislation, there is still much speculation about what the future will bring for farmers like us as well as the more conventional ‘corn and soybean’ folks. The other group affected by this is that ever-growing population that qualifies for food stamps. With the help of CSA members like you, we are somewhat insulated from this quagmire of posturing and indecision. For this, we are grateful that you have chosen to spend your dollars in direct support of those who grow your food. Really, YOU ROCK!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Andy, Penny, Emily, Josh, Michelle, Matt T, Brittany, Matt C., Natalie, & Miranda, Cale and Brook)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for all. Keeps these is the fridge in a paper bag.
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.
Cilantro – This herb has such a unique flavor – it’s ‘love it’ or ‘hate it’.
Peppers- These are finally here. The peppers have been slow to come on this season. Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t necessarily need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer.
Heirloom and Slicer Tomatoes - The first week for heirloom tomatoes. These special beauties come in all shapes assizes, and colors. Prized for their flavor, typically they are less acidic. The ‘down’ side is they are more fragile and require special handling to keep them from bruising. Like other tomatoes – do not refrigerate them.
Parsley – This week most shares will receive ‘flat’ parsley, the Italian flat leaf variety. This type is prized for cooking, but is also delicious with fish, potatoes, or chopped in salad. The rest will get ‘curly’ which is also very flavorful and favored in tabouleh.

THE COMBO CORNER

The fruit share from Cherry Orchards includes yellow and white peaches with Stanley prune plums on the top.
The bread from The Village Bakery and Café is the Village Rye made with stone ground organic rye and organic white & whole wheat flours, levain, yeast and sea salt.
The cheese from Integration Acres is Chevre rolled in Herbes de Provence.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Penne with Roasted Shiitake, Eggplant, and Sambal
from: http://lemonsandanchovies.com/2012/04/penne-with-roasted-shiitake-mushrooms-eggplant-and-sambal/

Ingredients:
½ – ¾ pound penne pasta
4½ ounces fresh shitake mushrooms, stems removed and sliced (6-8 mushrooms)
2 eggplants, cubed
4 cloves garlic, sliced thinly
½ cup stock of your choice (or reserved pasta water)
2 tablespoons fresh oregano, chopped ( or you can use any other fresh herb you like)
1–2 tablespoons fresh lemon juice
1 – 1½ teaspoons sambal (chili sauce)
olive oil
salt and pepper
a splash or two, white balsamic vinegar (optional)

Directions:
To roast the eggplants and mushrooms, preheat your oven to 375 degrees F. In separate bowls, toss the eggplant cubes in olive oil, salt and pepper (and white balsamic vinegar, if using. I like to add this just for help with caramelization but you can omit). Do the same for the mushrooms in another bowl but without the vinegar. Be a bit more generous with the salt and olive oil here since the two absorb a lot of oil and the salt brings out their flavor. In separate baking sheets, arrange the eggplants and mushroom slices in a single layer. You can line your sheets with parchment paper to prevent sticking. Roast the mushrooms for about 7 minutes or until they are golden. Remove from the oven and set aside. The eggplants will need a bit more time, about 20-25 minutes total. To prepare the pasta, bring a pot of water to a boil, add pasta, and cook until al dente. While the pasta is cooking and when the eggplants are done, Sauté the garlic and chopped oregano over medium heat in a skillet. I like the garlic to have a more pronounced flavor here so I cooked it for about 3 minutes; just be careful so that it doesn’t burn. After about three minutes, the garlic should be quite fragrant. Add the sambal. Try it with one teaspoon first. This will add some kick but the dish won’t be hot. I used 1½ tablespoons to suit our taste. The sambal will sizzle and the oil will turn a reddish color. When it starts simmering, add the chicken stock (or pasta water) and lemon juice. When the mixture starts simmering again, add the mushrooms, eggplants and pasta. Turn off the heat. Toss everything together, plate and serve.

Rigatoni with Eggplant, Peppers and Tomatoes
http://allrecipes.com/Recipe/Rigatoni-With-Eggplant-Peppers-and-Tomatoes/

Ingredients:
2 Tablespoons olive oil
2 Eggplants, dice with skin
1 Red bell pepper, sliced
2 Cloves garlic, minced
Salt and black pepper to taste

1 Tablespoon olive oil
6 Tomatoes – peeled, seeded and chopped
1 Sprig fresh thyme, chopped
1 Pound rigatoni pasta
12 Basil leaves, chopped
12 Black olives, sliced

Directions:
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover and cook until the vegetables arte tender, about 20 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a saucepan n over medium-high heat. Stir in the shopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until tomatoes have reduced slightly, about 15 minutes.
3. Bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce over the top to serve.

Cilantro Dressing for Salads
from: http://www.food.com/recipe/cilantro-dressing-for-salads-30146

Directions:
Using your steel knife in the food processor, mix 2 minced garlic cloves and 1 teaspoon salt; process until it is a paste. Add 1 cup of cilantro, packed and 1 cup parsley , packed and process to a fine mince. Add ¼ cup of sherry wine vinegar (or substitute either red wine or cider vinegar), and process for 10 seconds. Add ¾ cup olive oil in a slow steady stream with the food processor on. Add ½ teaspoon hot pepper suce (to match you taste) and a pinch of sugar. Chill the dressing for several hours in a glass jar; shake to combine before serving

GRILLED VEGGIE SHISH KABOBS
from: http://www.food.com/recipe/grilled-veggie-shish-kabobs-93267

Ingredients:
Marinade:
¼ cup light soy sauce
¾ cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1½ teaspoons ground pepper
21 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
¼ cup pineapple juice
Veggies:
12 cherry tomatoes (chunks of other would also work)
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut into 1” squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks

Directions:
1.) MARINADE: Blend all ingredients in blender for ½ minute. 2.) Pour in a Ziploc bag with all ingredients and refrigerate for 1 hour. 3.) Arrange vegetables on skewers, grill on medium-high flame turning and brushing with the marinade for 10 minutes or until cooked.
Ed.’s Note: At the farm we have often used chunks of veggies instead of whole items. As long as they are of fairly infirm size, they will all cook at the same rate.

August 28, 2013

Week 12 Newsletter, Summer 2013

ATHENS HILLS CSA

The clouds are rolling in for yet another afternoon shower, but today, we are ready. Matt was able to mow off the summer cover crop of buckwheat after Kip mowed the new diversion ditch. With the warmer temperatures of late, all of the grasses are growing almost as quickly as we can cut them. Hopefully, there will not be too much rain. We still have not been able to finish the last of the raised beds in our center field, although we tried to finish this last week. Sometimes, all we can do is wait. With the final harvest of the first planting of ginger, the hothouse is now empty. This means that all will be ready to change out the soil in those raised beds to plant for winter salads and other items that are winter-grown. The planting schedule this week includes direct seeding for the fall Asian greens (many of which will be included in the winter salad mix), and spinach. Also, another set of salad mix transplants are ready to be planted in the west field for later harvests. Our first One-Time Seasonal Special Order event was quite successful! Good work to Miranda! This was her idea and her work. We are always excited to be able to bring local, great, small entrepreneurial businesses to our customers, and we will probably be continuing this practice with the same and new offerings. Let us know if there is something you would be interested in seeing in the order. Canning tomatoes are still available for next week, but harvests are certain to slow soon and unexpectedly. If you are still in need, please let us know soon. We have had a great response to the Winter 2014 CSA enrollment. Next week is the beginning of Open Enrollment to folks who have not been members before. If you are planning on signing up, please let us know by returning the form and a deposit. The newsletter now contains ‘live links’ to all of the recipes that are from the internet. One website required us to do this if we want to continue to use their info, so now we provide that for all of them. Have a good week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Miranda, Matt T, Andy, Brittany, Michelle, Josh, Matt C., Cale and Natalie)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Sunflower Microgreens - We describe these tasty greens as juicy and crunchy. They are great for snacking, in wraps or to finish off a green salad.
Peppers- These are finally here. The peppers have been slow to come on this season. Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
Cilantro – This herb has such a unique flavor – wonderful in a yogurt sauce or fresh salsa.
Slicer Tomatoes -This week you are receiving hybrid slicing tomatoes. No refrigerator until they are cut. Try them with basil and fresh mozzarella!
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t necessarily need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer.
Long or Green Beans – This week you will receive either Asian long beans or green beans. The long beans will stay crunchy even after a sauté in a hot skillet.
Edamame- These edible soybeans are another first for us this season. Look for some recipes on page 2…. Lemon Grass (stalk, not bulb) – Makes a refreshing tea, and wonderful addition to many cooked foods, like curry or soup broth.

THE COMBO CORNER

The fruit share from Cherry Orchards this week includes white and yellow peaches topped off with Gala apples and Stanley prune plums. All are great for eating or including in a favorite recipe.
The bread from The Village Bakery and Café is Spelt au Levain: 1/3 whole spelt, 1/3 white spelt, 1/3 unbleached artisan wheat flour, with a spelt culture, plus Redmond Real Salt and a touch of yeast
The cheese from Integration Acres is Griffin's Dream - a delicate, hand-ladled pasteurized goat's milk cheese with a bloomy rind. A French style chevre, this batch has been aging for only one week; it can continue to age in your refrigerator if you prefer a stronger flavor and a softer texture.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Edamame are immature (green) soybeans that can be served in or out of their fuzzy green pods, and have a sweet, slightly nutty flavor. They make a great snack and are used in salads, soups, and stir-fries. They are a good source of protein, fiber and a variety of other nutrients. They have the nutritional content of a substitute for meat. Edamame are easy to digest, and high in protein (1/2 cup contains 16 grams). They are also rich in vitamin A, fiber, calcium, and antioxidants. They have a buttery, nutty flavor much like baby lima beans. Add the shelled beans to soups and stir fries.

Cooking Edamame – Bring a medium pot of water to the boil. Add two large pinches of sea salt. Cook the edamame in boiling salted water for 3-5 minutes. Drain, spread on a baking sheet, and let cool for a few minutes. Toss in some sesame oil and kosher salt. Serve warm. To eat, simply place pod between your front teeth and pull pod out leaving the beans in your mouth.
http://macrobiotic.about.com http://www.foodnetwork.com

Grilled Eggplant and Sweet Pepper Sandwich from: http://www.bhg.com/recipe/sandwiches/grilled-eggplant-and-sweet-pepper-sandwiches/

Ingredients:
2 medium peppers, any color
1 medium eggplant (12 oz.), cut in 12 slices
1 tablespoon olive oil
8 – ½ “ thick slices French bread
4 oz. soft goat cheese
¼ cup Dijon-style mustard

Directions:
1.) Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. 2.) Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3-5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill, set aside. 3.) Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and w sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm.

Pico de Gallo
This fresh salsa is a definite hit at the farm. With fresh peppers, tomatoes, and cilantro in this week’s share, now’s your chance to try it too. This recipe comes from: http://allrecipes.com/recipe/pic0-de-gallo-3 But, there are many more recipes for this salsa available.

Ingredients:
6 roma (plum) tomatoes, diced (any type of tomato will do, but you might need to re move seeds so it’s less juicy)
½ red onion, minced
3 tablespoon chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
salt and ground black pepper to taste

Directions:
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Eggplant and Tomato Casserole
http://allrecipes.com/Recipe/Eggplant-and-Tomato-Casserole/Detail.aspx

Ingredients:
1 medium eggplant, sliced into ¼” rounds salt to taste 3 Tablespoons olive oil 1 small onion, halved and sliced 4 medium tomatoes, sliced ¼ cup balsamic vinegar 2 tablespoons olive oil 1 cup dry bread crumbs for topping salt and pepper to taste

Directions:
1. Preheat the oven to 350 degree F. Sea son the eggplant slice with salt, and let stand for about 10 minutes. Drain off liquid.
2. Heat 3 tablespoon of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
3. Place a layer of the eggplant slices in an 8-inch square baking dish or casse role dish. Place some tomato slices over the eggplant, and the a few slices on onion. Repeat layers until you run out of eggplant. Pour bal samic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over vegetables.
4. Bake for 25-30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

GLAZED CHINESE LONG BEANS
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/glazed-chinese-long-beans-recipe/index.html

Ingredients:
½ lb. Chinese long beans
2 tablespoons butter
2 tablespoons sliced scallions
1 tablespoon freshly minced ginger
1 tablespoon minced garlic
Pinch of red pepper flakes
½ cup chicken stock
1 tablespoon honey
1 tablespoon sesame oil
Salt and freshly cracked black pepper
2 tablespoons sesame seeds, optional

Directions:
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
In a large skillet over medium-high heat, add butter. Add scallions, ginger, and garlic. Mix together. Add red pepper flakes and long beans. Allow cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper to taste, and add sesame seeds, if desired. Mix together.

QUINOA, EDAMAME, AND SWEET PEPPER LETTUCE WRAPS
http://www.poorgirleatswell.com/2011/07/recipe-quinoa-edamame-sweet-pepper-lettuce-wraps.html

Ingredients:
1 ½ c cooked quinoa
1 c shelled frozen edamame, thawed
1 medium bell pepper, seeded & chopped
½ c chopped red onion
8-10 lettuce leaves, rinsed & dried (butter or green leaf lettuce works best)
1/4 c rice vinegar
2 T soy sauce
1 T honey
1 clove of garlic, minced

Directions:
1. Combine the last 4 ingredients in a bowl and whisk together until completely combined. Set aside. 2. In a larger bowl add the quinoa, edamame, pepper and onion and toss together. Pour the sauce over the quinoa and mix together until the mixture is completely coated. 3. To serve, place a couple tablespoons of the quinoa mixture into each lettuce leaf, wrap it or roll it up, and enjoy!

August 21, 2013

Week 11 Newsletter, Summer 2013

ATHENS HILLS CSA

Another amazing week of cool evenings means great sleeping weather for the people, but less ripening time for the warm-loving nightshades like tomatoes, eggplants, and peppers. Even with the cool temperatures, the shares are full with them. But the suspense about whether they will be ready for packing is one thing we could do without!

The rain on Sunday was just about perfect. Hours of slow showers soaked deeply into the soil making irrigation duties light for a few days. Newly seeded crops though, still receive their daily drinks of water. The direct seeding of salad lettuces and herbs like dill and cilantro continue, assuring a steady supply. And more exciting than that is the seeding of the turnips and beets for fall harvest and for storage into the winter.

The last raised bed is also scheduled for placement this week. When finished, all of the lintels that we made this spring will be in place. Finally, another completed project!

By now, all of our current members should have received the Winter 2014 enrollment documents. Miranda sent these to you as an attachment either last week, or this Monday or Tuesday. It’s important for you to let us know your intentions. We have reduced the number of winter shares that are available this year.

If you are intending to join us, please return your enrollment form and deposit check of $100.00 (or full payment, if you like) as soon as possible. This early sign-up opportunity is for current summer members and last year’s winter members. Open enrollment for new members for the Winter 2014 season will begin on Tuesday, September 3rd, so please register now, while you still have first priority. If you have not received this important email, please let Miranda know so that she can re-send a copy to you. We have little flexibility with the number of shares that are available in the winter, and would hate to disappoint a previous member. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Natalie, & Miranda, Matt C., Brook, Cale and Andy)

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Sunflower Microgreens - We describe these tasty greens as juicy and crunchy. They are great for snacking, in wraps or to finish off a green salad.
Basil– Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it. Store it with stems in water, out on the counter.
Beans: Long, Wax, or Italian- This week you will receive either Asian long beans, yellow wax beans (use just as green ones, or Italian broad (flat) beans. The wax and broad beans have similar flavors, but the long beans will stay crunchy even after a sauté in a hot skillet.
Peppers- These are finally here. The peppers have been slow to come on this season. Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
Slicer Tomatoes -This week you are receiving hybrid slicing tomatoes. No refrigerator until they are cut. Try them with basil and fresh mozzarella!
Cherry Tomatoes – These are a mix of the two varieties we grow: Sungold- little orange tomato candies; and Sweet 100 – juicy little red tomatoes…
Edamame- These edible soybeans are a first for us this season. They are often served as an appetizer boiled and salted at Japanese restaurants. Look for some recipes on page 2….
Mixed Summer Squash – They all cook and taste very much the same. The varieties are zucchini, yellow, and pattypan.

THE COMBO CORNER

The Cherry Orchards fruit share this week includes peaches, pears, and a seedless white grape called Nimrod. Next week will include some early fall eating apples.
The bread from The Village Bakery and Café is Sesame Wheat made with Hartzler butter.
The cheese from Integration Acres is the Alexander, a natural rind tomme made from raw goat's milk, and has been lightly smoked over apple wood. This batch was made last fall, making it a very dry, salty and crumbly cheese that’s ideal for snacking or sprinkling on a salad or pasta.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Edamame are immature (green) soybeans that can be served in or out of their fuzzy green pods, and have a sweet, slightly nutty flavor. They make a great snack and are used in salads, soups, and stir-fries. They are a good source of protein, fiber and a variety of other nutrients. They have the nutritional content of a substitute for meat. Edamame are easy to digest, and high in protein (1/2 cup contains 16 grams). They are also rich in vitamin A, fiber, calcium, and antioxidants. They have a buttery, nutty flavor much like baby lima beans. Add the shelled beans to soups and stir fries.

Cooking Edamame – Bring a medium pot of water to the boil. Add two large pinches of sea salt. Cook the edamame in boiling salted water for 3-5 minutes. Drain, spread on a baking sheet, and let cool for a few minutes. Toss in some sesame oil and kosher salt. Serve warm. To eat, simply place pod between your front teeth and pull pod out leaving the beans in your mouth.

http://macrobiotic.about.com http://www.foodnetwork.com

Buckwheat and Summer Squash Salad
from: http://allrecipes.com

Ingredients:
2 cups uncooked buckwheat
4 cups water
½ tsp salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
½ cup toasted walnuts
¼ cup Parmesan cheese
1 lemon, juiced
1 Tbls. chopped fresh parsley
2 Tbls. olive oil
salt and black pepper to taste

Directions:
1. Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at boil for 7 mins; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature. 2. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

SUMMER SQUASH AND BEAN SAUTE
from: http://www.pillsbury.com

Ingredients:
1 cup uncooked regular long-grain white rice 3 cups water 2 vegetarian vegetable bouillon cubes 2 tsp cornstarch 1 Tbls olive or vegetable oil 1 medium onion, cut into thin wedges 8 oz green beans, trimmed, cut in 2” pieces (2 cups) 1 clove garlic, finely chopped 2 cups zucchini & yellow squash medley cut in chunks/slices of same size ¼ cup sliced fresh basil 1 can butter beans, drained, rinsed

Directions:
1.) Cook rice in 2 cups of the water as directed on package. Stir bouillon cubes into remaining 1 cup water. In a small bowl, stir together cornstarch and 2 Tbls of the bouillon mixture until well blended; set aside. 2.) Meanwhile, in a 10” skillet, heat oil over medium-high heat. Add onion, cook and stir 2 mins. Add green beans, garlic, and remaining bouillon mixture; cover and cook 5 minutes. 3.) Add zucchini and squash medley; cook 2-3 mins., stirring occasionally, until vegetables are crisp-tender. Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened. 4.) Add basil and butter beans; cook 1-3 mins., stirring occasionally until thoroughly heated. Season to taste with salt and pepper. Serve over rice, if desired, garnish with additional basil sprigs.

Byrdhouse Blistered Cherry Tomatoes
from: http://www.allrecipes.com

Ingredients:
2 Tablespoons butter
1 teaspoon dried basil
1 Pint cherry tomatoes
½ teaspoon sugar
salt and pepper to taste

Directions:
Melt the butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until the tomatoes have just started to blister.

Green Beans with Cherry Tomatoes
from: http://allrecipes.com

Ingredients:
1½ lbs. green beans, trimmed and cut into 2 “ pieces
1½ cups water
¼ cup butter
1 Tbls. sugar
¾ tsp garlic salt
1½ tsp chopped fresh basil
2 cups cherry tomato halves

Directions:
1.) Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain of water, and set aside.
2.) Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Fettuccine with Sweet Pepper-Cayenne Sauce
from: http://allrecipes.com

Ingredients:
12 oz. dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
¾ teaspoon cayenne pepper
1 cup sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
salt and pepper to taste

Directions:
1.) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
2.) Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.) Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.) Toss hot pasta with sauce and season with salt and pepper to taste; serve.

August 14, 2013

Week 10 Newsletter, Summer 2013

ATHENS HILLS CSA

With today’s delivery over, we are now into the second half of this season for the summer 2013 cycle. What a ride so far! New items are coming in the second half as well as the return of others that have been gone for a while. Over the past week, several members have contacted us about the availability of extra items for sale. We do have some pounds of basil available each week (until it’s gone). Also, we are experimenting with fresh ginger, and it’s doing very well! There’s not enough to send to all of you, but if you want to have some, you can just let us know and we will make the arrangements. These will both will be delivered with the shares at your regular pickup site. You can see pictures of the ginger on our Facebook page at: FB - Green Edge.

The fence project is finally complete and in operation – just in time as the winter squash fruits are really starting to show. Kudos to Kip and Mark for the additional extra-long days to complete the project before the Monday evening rains. This is one big project that we are happy to have completed!

In the meantime, the fall plantings of spinach, mizuna, and mustard are on the schedule for direct-seeded crops, and other fall crops like kale, collards, and chard are ready to be transplanted for the late fall harvests through December. And even though less rain has slowed the weeds, there are still plenty to be destroyed by hoes and hands.

Miranda will be sending out the early enrollment forms for Winter 2014 starting this week, so keep your eyes peeled for the notice in your inbox. This winter we have decreased the number of shares and we expect that means we will fill quickly. So, please do not hesitate to let us know your if you plan to enroll. We really appreciate knowing you intentions, especially if you are not planning on participating this winter, so we can offer your space to folks on our waiting list.

We still have canning tomatoes in the coming weeks; and don’t forget about the basil and ginger that are also currently available. These availabilities can change as quickly as the weather, so make hay while the sun shines. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Matt C., Natalie, Andy, Miranda, Cale and Brook)

THIS WEEK’S VEGGIES

Sunflower Microgreens - We describe these tasty greens juicy and crunchy Great for snacking, in wraps or to finish off a green salad.
Slicer Tomatoes -This week you are receiving hybrid slicing tomatoes. No refrigerator until they are cut. Try them with basil and fresh mozzarella!
Cherry Tomatoes – These are a mix of the two varieties we grow: Sungold- little orange tomato candies; and Sweet 100 –juicy little red tomatoes...excellent for salads
Cucumbers - Besides just slicing these with some onion and vinegrette, cukes are used widely in many cuisines of the world.
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t necessarily need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer.
Basil – Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it.
Mixed Summer Squash – They all cook and taste very much the same. The varieties are zucchini, yellow, and pattypan.
Parsley – This week the type of parsley is the Italian flat leaf variety. This type is widely used in but is also delicious with fish, potatoes, or chopped in salad.

THE COMBO CORNER

The fruit share from Cherry Orchards contains yellow and white peaches topped with the first of this season's early pears, 'Harvest Queen'.
The bread from The Village Bakery and Café is Starline Sorghum Bread, which uses organic oat flour and sorghum from Starline Organics, and organic whole white wheat and unbleached flours, yeast, and Redmond Real Salt.
The cheese from Integration Acres is Caprino Romano, a hard raw goat's milk cheese aged for over five months. It's suitable for grating or slicing; try it as an alternative to Parmesan on pasta, soups and salads.

PICKUP CONTACT NUMBERS & HOURS

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!
TIMELY TIPS: KEEPING THE BASIL FRESH
We are often asked about keeping basil fresh for a longer period. The most important thing is to never refrigerate it (until it’s used). When I get a new batch of basil, the first thing I do is trim the stems so I have a fresh cut; then I immerse those stems in a small glass of water. Sometimes this will last for 1 week , but occasionally it will last for 2 or more weeks. Instead of a bunch of basil, sometimes the basil is in bags because the stems are too short. If that is the case, the basil doesn’t last as long, but still at least a week. I just leave the bag open and fluffed on the counter.

RECIPES

Basil and Summer Squash Soup
~ from: www.care2.com

Ingredients:
2 T. olive oil
1¼ lb. summer squash, all colors, roughly chopped
1 large white onion, roughly chopped
6 cups vegetable stock
½ cup julienned fresh basil, plus whole leaves for garnish
1½ Tbls. butter, softened
1½ Tbls. flour
Coarse salt and freshly ground pepper
2-3 Tbls. heavy cream (optional)
Parmesan cheese (optional garnish)
Lemon wedges for serving

Directions:
1.) In a large saucepan over medium-high heat, heat oil. Add squash and onion, and cook, stirring often, for about 5 minutes, or until the onions are softened and the summer squash is just tender. Add vegetable stock. Bring the soup to a boil, turn the heat down to medium-low, and simmer for about 25 minutes, stirring in the basil just about 5 minutes before you’re done cooking.
2.) Meanwhile, in a medium bowl, mix softened butter and flour to make a paste. Carefully remove 1 cup of the soup stock, while it’s still simmer, and whisk into the butter-flour mixture. Pour mixture back into soup, and stir until the soup has thickened a little.
3.) Remove soup from heat. Let cool for about 10 minutes. Working in batches, transfer the soup to a blender and puree until the mixture is smooth, or to your desired texture. Season with salt and pepper, stir in optional cream. Transfer to serving bowls and garnish with basil leaves and optional Parmesan. Serve with lemon wedges.. (Ed’s. Note: An immersion hand blender might also work.)

Summer Squash Ribbons with Oregano, Basil and Lemon
~from: myrecipes.com

Ingredients:
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 Tbls extra-virgin olive oil
¼ tsp. grated lemon rind (zest)
1 Tbls. fresh lemon juice
½ tsp. salt
1/8 tsp. freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 Tbls. chopped fresh oregano
¼ cup (1 oz.) shaved Parmesan cheese

Directions:
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler or mandolin, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently, Sprinkle with cheese, serve immediately.

Linguine with Summer Squash, Tomatoes, and Basil
~from: allrecipes.com

Ingredients:
¼ cup extra-virgin olive oil
2 Tbls minced garlic
½ cup chopped fresh basil
salt and ground black pepper to taste
1 large zucchini, sliced into thin rounds
1 large yellow squash, sliced into thin rounds
1 cup cherry or grape tomatoes, halved
1 (16 oz) packaged fresh linguine pasta
1 (8 oz) skim milk ricotta cheese, divided
½ cup chopped fresh basil

Directions:
1.) Whisk olive oil, ½ cup of basil, salt, pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
2.) Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 minutes; drain. Transfer pasta to a serving bowl.
3.) While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle ½ cup chopped basil over the dish. Season with salt and pepper to serve.

Julia Child's Baked Cucumbers
from: food.com

Ingredients:
32” cucumbers
2 Tbls wine vinegar
1½ tsp salt
1/8 teaspoon sugar
3 Tbls melted butter
½ tsp dill or basil
4 Tbls minced scallions
1/8 tsp pepper

Directions:
1. Peel the cucumbers.
2. Cut in half lengthwise and scoop out the seeds with a spoon.
3. Cut into lengthwise strips about 3/8” wide.
4. Cut strips into 2” pieces.
5. Toss the cucumber in a bowl with the vinegar, salt and sugar.
6. Let stand for 30 minutes to several hours.
7. Drain and pat dry in a towel.
8. Preheat oven to 375.
9. Toss the cucumbers in a baking dish with butter, herbs, scallions, and pepper.
10. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times until the cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
11. Variation One: Parsilied Cucumbers : In a warm vegetable dish toss the baked cucumbers with 2 Tbls. minced parsley.

August 7, 2013

Week 9 Newsletter, Summer 2013

ATHENS HILLS CSA

Without the raindrops dodge, there’s a big improvement in the amount of work that can be accomplished! On Monday, Mark and Kip made record progress with the fence project that is on the other side of the creek. Working a typical 12-hour day, they were able to set the 12’ metal posts in concrete. With the next two days for the concrete to ‘set’, the team will be ready to start attaching the wire clips on Thursday. Once the wire is strung and the electricity is connected, those potatoes and winter squashes will be safe from the sharp little teeth of the pests that love them. Others have been able to catch up on weeding. Dan and another crew have been finishing building the newest raised beds. (Those lintels have been waiting for installation since the early spring!) We’re still hopefully anticipating the last of them being finished this week!

Here’s a little reminder about the newly offered One-Time Special Orders for this season. The final date for ordering will be here soon. Don’t miss this opportunity to gift your friends and family (or even yourself!) with these unique, local and sustainable products. Great for birthdays and holiday celebrations! If you can’t find the email from Miranda describing these lovely (delicious) items, just let her know and she will send another one to you - pronto!

At the meeting I attended last evening, the lecture portion was a showing of an archival black and white documentary produced by the USDA in 1965 concerning the poverty in rural America. Old photos from that era remind us of the very real hunger that existed in many small towns and rural areas. The start of publicly-funded school lunch programs for rural children of poverty was enacted. The belief that children were more productive and learned better, when they were not hungry was evident in the raised test scores. The need for food assistance was (and still is) tangible. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Brook, Matt C., Natalie, and Miranda)

THIS WEEK’S VEGGIES

Mushrooms - Shiitake for all. Store them in the fridge in a paper bag, so moisture is not trapped on the mushrooms
Sunflower Microgreens - We describe these tasty greens juicy and crunchy Great for snacking, in wraps or to finish off a green salad.
Slicer Tomatoes -This week you are receiving hybrid slicing tomatoes. No refrigerator until they are cut. Try them with basil and fresh mozzarella!
Cherry Tomatoes – These are a mix of the two varieties we grow: Sungold- little orange tomato candies; and Sweet 100 –juicy little red tomatoes...excellent for salads
Cucumbers - Besides just slicing these with some onion and vinaigrette, cukes are used widely in many cuisines of the world.
Swiss Chard – We grow chard throughout the year. Iit’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!
Garlic – Another crop from the allium family, we don’t grow garlic. This garlic is from another organic farm here in Athens. This year’s bulbs are precious due to excessive amounts of rain. If you plant for yourself, start looking for seed now; it’s going to be scarce this fall.
Mixed Summer Squash – They all cook and taste very much the same. The varieties are zucchini, yellow, and pattypan.
Lemon Grass (leaves, not the bulb) – Makes a refreshing tea, and wonderful addition to many cooked foods, including Thai curries and marinades

THE COMBO CORNER

The fruit share from Cherry Orchards includes tree-ripened Red Haven Peaches topped off with a delicate white fleshed variety of peach called Rarity Rose.
The bread from The Village Bakery and Café is Roman Spelt made with organic whole and white spelt flours, organic whole and white wheat flours, organic olive oil, Redmond Real Salt, and yeast.
The cheese from Integration Acres is fresh chevre, a pasteurized fresh, soft goat cheese lightly rolled in salt.

If you have a fruit share…..
When you receive your share, it is a good idea for you to take all the pieces out of the bag and inspect it. If you find a couple of bruises, don’t fret, but plan to use those first. If you think the fruit is ripening too fast for you to use it – just put it into the refrigerator. This will slow the ripening process, but remember to take it out to warm up to room temperature if it needs to ripen a little more for optimum flavor before you use it.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Grilled Peaches with Chevre and Balsamic Vinegar
This was sent by Michelle at Integration Acres. Thanks Michelle.
Ingredients:
½ cup fresh chevre
3–4 ripe peaches
3 tablespoons olive oil
salt and black pepper
2 tablespoons balsamic vinegar

Directions:
Let chevre warm to room temperature. Cut the peaches in half and remove the stone. Drizzle halves lightly with oil and season with salt and pepper. Heat grill. Place peaches on grill, cut-side down for about a minute. Turn and cook for 10 seconds on the second side. Spoon some chevre into peach halves. Drizzle balsamic vinegar over the peaches and serve immediately. (For a sweet treat instead, omit the salt, pepper and vinegar, and drizzle with honey instead.)
Yellow Squash Patties
~from: allrecipes.com

Ingredients:
8 medium squash, shredded
1 onion, shredded
1½ tbls salt
1 cup all-purpose flour
½ cup cornmeal
1 egg, lightly beaten
1 cup shredded cheddar cheese
ground black pepper to taste
1 tbls vegetable oil

Directions:
1.) Place the squash and onion in a colander, sprinkle with salt and drain about 30 minutes, until no longer moist.
2.) In a bowl, mix the squash and onion, flour, cornmeal, egg and cheese. Season with pepper.
3.) Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

IT’S HOT TO BE COOL THAI -INSPIRED CUCUMBER SALAD
From: yummly.com

Ingredients:
1 slicing cucumber, cold, peeled, halved lengthwise, seeded & sliced into ¼ - ½ “ thick slices
salt
hots (thai, chili oil)
1 cup peanuts, dry-roasted
½ cup silken tofu
½ cup coconut milk -rich, creamy cold
4 tsps lemongrass, minced (or just use
1 tbls lime juice (fresh squeezed) ½ tsp salt ½ tsp sugar 2 tbls mint (coarsely chopped) 2 serrano peppers (halved, coarsely chopped) 6 mint leaves, (large, finely julienned)

1. Place sliced cucumber in a colander over a bowl, sprinkle generously with salt and let sit in the refrigerator about 30 minutes or while you prepare the rest of the ingredients. 2. Put peanuts in a bowl and drizzle with the hot chile oil. Toss to coat all the nuts, then grind some nice sea salt over them. Toss again and set aside. 3. Put the tofu, coconut milk, lemongrass, lime juice, salt, sugar, chopped mint and serrano pepper in a food processor and process until all the ingredients are blended well, scraping down sides as needed. 4. Turn the cucumbers out onto paper towels or a dish towel, blot with additional towels until the cukes are dry of excess liquid. Put them into a bowl. 5. For one cucumber (or 2 cervings) use ¼ C of the dressing, toss, then add about 6 finely julienned mint leaves and ¼ cup of the spicy peanuts. Toss again. Enjoy immediately or refrigerate for later. Some options: The author suggests that you could garish this with unsweetened shredded coconut or finely grated carrot.

Summer Vegetable Packs With Toasted Pecan Butter
from: foodandwine.com

Ingredients:
¼ cup plus 2 tablespoons pecans
3 tablespoons unsalted butter, softened
Salt
2 zucchini (about 4 ounces each), sliced cross wise 1/3 inch thick
2 big slicing tomatoes, cut into 12 wedges each
1 yellow squash (about 4 ounces), sliced crosswise
1/3 inch thick
1 small onion, thinly sliced
½ pound thin wax beans or green beans, cut into 2-inch lengths
½ cup corn kernels
6 oz. Swiss chard, stalks discarded, leaves cut into wide ribbons (about 2C. packed)
Six12” squares of aluminum foil
12 bacon slices, cut in half in two
Extra-virgin olive oil, for drizzling
Freshly ground pepper
Vegetable oil, for the grill

Directions:
1.) Preheat the oven to 350. Spread the pecans in a pie plate and bake for 8 mins. or until lightly toasted. Transfer to plate, let cool completely, the chop. In a bowl, mix the pecans with the butter. Season generously with salt.
2. Light grill. In a large bowl, gently toss the veggies. Spread the foil on a work surface. Lay 4 pieces of bacon side by side in the center of the bottom half. Spread veggies over the bacon and drizzle with olive oil. Season with salt and pepper. Fold the top have of each piece of foil over the veggies, and crimp sides closed.
3. Lightly brush the grate with veggie oil. Grill the packs, bacon side down, over a medium-hot fire until you hear the juices bubble steadily, about 15 minutes. Transfer the packs to plates. Open foil packs, top the veggies with the toasted pecan butter and serve.

Squash and Zucchini "Linguine" with Goat Cheese
~from: foodandwine.com

Ingredients:
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
¼ cup plus 2 tbls olive oil
1 tbls chopped flat-leaf parsley
1 tbls snipped chives
3 lbs yellow squash and zucchini
4 oz. shiitake mushrooms, stems discarded & caps thinly sliced
1 small shallot, minced
1 garlic clove, minced
Pinch of crushed red pepper
1/4 cup pine nuts
4 oz. fresh goat cheese, crumbled

Directions:
1. ) In a large bowl, whisk the lemon juice, salt and pepper. Whisk in ¼ C. olive oil and add parsley and chives.
2.) Remove all of outer layer of squash with julienne peeler of mandoline set to julienne, and reserve the seedy core for other uses.
3.) Fill a bowl with ice water. Blanch the squash for 30 seconds in boiling salted water. Drain and transfer to the ice water to cool. Drain and pat thoroughly dry. Add the squash ‘noodles’ to the dressing and toss to coat.
4.) In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes. Add the shallot, garlic and crushed red pepper and season with salt. Cook until the garlic and shallot are fragrant. Add the shiitake to the squash and toss. Wipe out skillet. 5. ) Add the pine nuts to the skillet and toast over moderately high heat, stirring, until golden, about 3 minutes. Transfer to a plate to cool. Scatter the goat cheese over the squash, sprinkle with the pine nuts and serve right away.