ATHENS HILLS WINTER CSA:

WEEK ELEVEN

Hello Everyone!

I hope you all are doing well these days. As usual this crazy, snowy, icy winter weather made for a very interesting week last week. All the vegetables survived just fine, it was us the crew who had the adventures.

Some of us couldn’t make it to work at all, while those that tried had little success. No one was hurt, and no vehicles damaged. But those of us that discovered what ice on our hilly roads can do had some funny stories to tell the next day. We hope all of you managed to stay safe and warm last week. And I think I can safely say that we are all just about ready for the warmer weather that spring promises!

Our Green Edge Gardens worker profiles are in full swing, and this week we are featuring our very own fun and feisty baby of the farm, Kate Lainhart (don’t let her youth fool you, she is one organized woman who manages to keep all of us in line!). Please have a look at the back of this newsletter for her brief autobiography. I hope you enjoy getting to know all of us over the next couple of weeks, and if you have missed the profiles of Kip & Becky, Dan, John or Margaret please let us know and we can email you that newsletter. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).)

Garlic (store this perennial from the Lily family in a cool, dry place.)

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Greens (This week you will receive a bunch of Kale, Collard Greens, or Mustard Greens to enjoy. All can be prepared in similar ways—steamed, sautéed, included in a soup, or raw in a salad. Have fun discovering a new way to enjoy them!)

Spinach (A truly wonderful green vegetable, very nutritious and delicious. It adds wonderful color and texture to a salad when you chop it into strips and toss with the lettuces. Enjoy this familiar staple this week—it might just help you avoid those yucky winter illnesses that have been hanging around.)

Daikon Radish (This is one of our favorite root vegetables that is (believe it or not) part of the cabbage family. It has a mild radish flavor and can be used in salads, but it really shines cooked as you would any of your favorite root vegetables. Store in a plastic bag in the refrigerator—here it will last at least a week. Some complimentary flavors for daikon include honey, lemon, miso, butter, sour cream, feta, chives, curry powder, dill, ginger, parsley, oregano & onions.)

Recipe: Ginger Miso Soup with Daikon, Greens & Carrots (Serves 2 to 4)

2 C. water, divided

¼ C. white miso

1 Tbs. lemon juice

1 ½ tsp. grated ginger (fresh)

2 packed cups finely chopped greens

1 C. diced daikon (6oz.)

1 C. diced carrots

Put ½ cup of water and the miso in a medium pot. Mix the miso with the water until it is diluted to a thin paste. Stir in the remaining 1 ½ cups water, lemon juice, and ginger. Place over medium-low heat and bring to a very light simmer, reducing heat as necessary to prevent boiling.

Add the greens; continue to simmer, stirring occasionally, until the greens are nearly tender, about 10 minutes.

Stir in the daikon and carrots and cook until the vegetables are just tender, 5-7 minutes more. Serve immediately and enjoy!

Recipe: Daikon with Tahini Dressing (Serves about 4)

This dish is great served over a bed of lettuce, stuffed into pita bread or even mixed with a little shredded chicken for a unique take on chicken salad.

4 inches of daikon, cut into match- stick-sized strips

¾ C. thinly sliced red radishes

1 medium carrot, grated

¼ C. tahini

4 green onions, thinly sliced

1 ½ Tbs. freshly squeezed lemon juice

1 Tbs. dry sherry or vermouth

Dash of salt

Sugar

¼ C. chopped almonds

Combine daikon, red radish, and carrots in a medium bowl.

Whisk the tahini, scallions, lemon juice, sherry, salt and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.

Toss the dressing with the radishes and carrots until well combined. Garnish with almonds if desired.

(Both recipes courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006)

KATE LAINHART

I was born and raised in Nashville, TN, but I moved to Ohio for college. I graduated from Kenyon College in 2006 and then moved to Athens with my boyfriend, Matt. While Matt attends the Ohio University College of Medicine, I spend my time on the farm. I love working with the land and learning about growing produce. My hope is to one day open a farm school. I would love to teach children the importance of local, organic agriculture. In August, we are moving our family (a dog and a cat) to Columbus for the rest of Matt's schooling. He will be doing his medical rotations at Doctor's Hospital, on the west side of Columbus. If anyone has any leads on jobs or rentals, I would love to hear from you. You can contact me at the farm. Thanks so much for supporting Green Edge and enjoy your veggies!

A Valentine!

A sweet Valentine we received from one of our Columbus Members—Thanks Claudia & family!

ATHENS HILLS WINTER CSA:

WEEK TEN

Hello Everyone!

Well, here we are, half way through the Winter CSA already! We hope all of you are enjoying your experience so far. We are having a great time this winter and the inconsistencies in weather are keeping us all on our toes!

This week I have a delicious recipe for quiche that I think you all will enjoy. If you are vegetarian, try substituting soysage for the sausage and let me know how it turns out if you would? This recipe comes from a delightful B&B that my husband and I just visited this past weekend while we were in Pennsylvania for his job. The innkeepers were wonderful and it was such a nice place to just happen upon. I can’t wait to return! The other two recipes are from one of my vintage cookbooks that has just recently intrigued me, and I hope you enjoy them as well.

Our Green Edge Gardens worker profiles are in full swing, and this week we are featuring our very own Renaissance woman (farm hand & office wonder) Margaret Hoff. Please have a look at the back of this newsletter for her brief autobiography. I hope you enjoy getting to know all of us over the next couple of weeks, and if you have missed the profiles of Kip & Becky, Dan, or John please let us know and we can email you that newsletter. Have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

1 Quart Jar Heirloom Tomatoes (We spent a couple of hot late summer days in the kitchen canning these up for this winter’s CSA; we hope you enjoy this little taste of the warm months).

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a wonderful green related to cabbage, collards that is chock full of vitamins and minerals; it is tender and mild in flavor and it’s a great culinary alternative to spinach.)

Turnips (Many of you are already familiar with this wonderful winter root veggie and know that it stores well and long and can be used as I suggested using the rutabaga. Since these keep for a month in the fridge, you will have time to explore its complexities, but in case you are a little daunted like I was here are some suggestions—chop and toss with some olive oil, salt, pepper, parsley and rosemary; spread out pieces evenly on a cookie sheet and roast with some garlic cloves for 30-45 minutes in a 375F degree oven. You could also boil and mash with some butter, brown sugar or maple syrup for a lovely & quick side dish.)

Recipe: Sausage & Kale Quiche (Serves 6 to 8)

1 (9-inch) frozen deep-dish pastry shell

8 oz. bulk pork sausage

¼ C. chopped onion

1 garlic clove, minced

1 bunch kale, chopped, cooked & drained

½ C. herb-seasoned stuffing mix

1 ½ C. shredded cheese (Monterey Jack)

3 eggs, slightly beaten

1 ½ C. half & half

2 Tbs. grated Parmesan cheese

paprika

Preheat the oven to 400F. Let frozen pastry shell stand at room temperature for 10 minutes; do not prick the pastry shell. Bake for 7 minutes. Remove from oven & set aside.

In a medium skillet, cook sausage, onion and garlic over medium heat until sausage is done, stirring occasionally. Drain sausage mixture. Stir in kale and stuffing mix. Sprinkle first cheese and then sausage mixture in the pastry shell.

In a medium bowl, combine the eggs and half & half with a fork or whisk until mixed well but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake for 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake for 15 minutes more or until knife inserted off-center comes out clean. Let stand for 10 minutes before serving. Enjoy!

Recipe: Mushrooms and Wild Rice

2 C. wild rice (soaked overnight)

1 C. diced fresh mushrooms

1 green pepper, diced

1 diced onion

2 stalks celery with leaves

2 Tbs. soy, corn or peanut oil

sea salt and red crushed pepper, as desired

(If you don’t have wild rice, use pre-cooked brown rice instead.)

Drain rice if any water is left. Combine with oil and seasonings. In another pan, sear quickly over very high heat, all vegetables except mushrooms, turning constantly. When these are hot (2 minutes) remove from heat, stir in mushrooms, cover pan and let set for about 1 minute. Warm the rice in the vegetables after heating for one minute in another pan. Combine all ingredients and add some soy sauce before serving to give it an oriental flavor if you desire. Enjoy!

(Recipe courtesy of Confessions of a Sneaky Organic Cook OR How to Make Your Family Healthy When They’re Not Looking, 1971)

Recipe: Steamed Turnips

Using however many turnips you would like, pare and shred them and steam them only until tender. The best way to do this is to steam them in a colander placed in a pan of boiling water (1 to 2 inches high). Make sure the pan has a tight lid to hold in the steam. The turnips should be tender in about 3 minutes. Season with your favorite herbs and spices, or with a little oil, sea salt or kelp. Have fun trying different flavor combinations based on the cuisine of the rest of your meal. Don’t forget to let us know how they turn out!

(Recipe courtesy of Confessions of a Sneaky Organic Cook OR How to Make Your Family Healthy When They’re Not Looking, 1971)

A sweet Valentine we received from one of our Columbus Members—Thanks Claudia & family!

MARGARET HOFF

Greetings! I’m a native of Appalachia, originally from Adams County (just a hop, skip & jump away from Athens County towards the west). My husband and I (along with our dog, Orlando) moved here 4 years ago while he finished his degree at OU. We bought an old, fixer-upper Victorian house in the nearby mining town of Glouster, and we are extremely fortunate to be neighbors with Claudia, her husband Andy, and their dog McKinley.

With a background in English literature and a Masters Degree in Women’s Studies, I have worked several jobs until I found this one that was a perfect fit: farming! It is wonderful to work with such great people, to be good friends with all of your co-workers and to hang out together outside of work!

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK NINE

Hello Everyone!

Well, it’s cold again and did that wind today ever just cut right through to your bones. There’s nothing like looking out the window at a gorgeous sunny day, and then stepping outside and being blasted with the coldest wind I’ve felt all winter! Anyway, I hope you all managed to find a warm and cozy place to get away from the chill this weekend.

This week I’ve included some refreshing recipes for those of us who might be feeling a little on the puny side. Both are fairly simple, and will make a meal on their own if need be. I hope you enjoy them both alongside some of your favorite main dishes as well.

Our Green Edge Gardens worker profiles are in full swing, and this week you will hear from our own John Healey, farm worker extraordinaire. Please have a look at the back of the newsletter for his brief autobiography. I hope you all enjoy getting to know all of us over the next couple of weeks, and if you have missed Kip & Becky’s, or Dan’s profile let us know and we can email you that newsletter.

Best Wishes,

Claudia

PS: If you have questions, concerns, suggestions, etc. for any of us please feel free to contact us and we’ll be happy to get back to you as soon as we can.

FEATURED VEGGIES

1 Quart Jar Heirloom Tomatoes (We spent a couple of hot late summer days in the kitchen canning these up for this winter’s CSA; we hope you enjoy this little taste of the warm months).

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a wonderful green related to cabbage, collards that is chock full of vitamins and minerals; it is tender and mild in flavor and it’s a great culinary alternative to spinach.)

Turnips (Many of you are already familiar with this wonderful winter root veggie and know that it stores well and long and can be used as I suggested using the rutabaga. Since these keep for a month in the fridge, you will have time to explore its complexities, but in case you are a little daunted like I was here are some suggestions—chop and toss with some olive oil, salt, pepper, parsley and rosemary; spread out pieces evenly on a cookie sheet and roast with some garlic cloves for 30-45 minutes in a 375F degree oven. You could also boil and mash with some butter, brown sugar or maple syrup for a lovely & quick side dish.)

Recipe: Cold Lentils & Mushrooms over Salad Greens (Serves 4)

3 C. cooked lentils (1C. uncooked)

1 whole onion

1 bay leaf

2 stalks celery, chopped

1 to 2 green onions, finely chopped

¼ to ½ lb. Muenster or other cheese, cut into chunks

¼ C. finely chopped fresh parsley

¼ lb. raw mushrooms, sliced

Cook the lentils with the onion and bay leaf until they are tender but not mushy. Drain and remove the onion and bay leaf and set aside. Allow the lentils to cool while preparing the other ingredients.

In a large bowl, combine the celery, onions, cheese and mushrooms and toss. Once the lentils have cooled to at least room temperature, add them to the vegetables and cheese and toss again.

Serve over top of a bed of salad greens with your favorite dressing. Enjoy!

(Recipe courtesy of Diet for a Small Planet, 1991)

Recipe: Greens with Sesame Seed Topping and Orange Slices (Serves 4-6)

1 bunch greens—Kale this week, rinsed and trimmed

Olive oil for sautéing

1 clove minced garlic

½ C sesame seeds

1 Tbs. toasted sesame oil

1 orange, peeled and opened into slices

Steam the greens until barely wilted. Heat the olive oil and briefly sauté the greens with the garlic. Set aside for a moment.

In a small bowl, combine the sesame seeds with the toasted sesame oil and toss. After you plate each serving of greens, Sprinkle a heaping teaspoon of sesame seeds on top of each serving. Garnish with orange slices on top or around the edges of the plate. Serve as a side dish for any of your favorite Middle Eastern, Brazilian, Mexican, or similarly flavored dishes.

(Recipe adapted from Diet for a Small Planet, 1991)

JOHN HEALEY

I came to this area eight years ago to attend Ohio University. I am originally from New Jersey, but I found that the more time I spent in Athens, the more it felt like the right place to be. While in school I met a girl and fell in love, glad as I can be. We graduated together, got married, and decided to stay in the area. Right about this time, my wife and I were becoming interested in eating organic foods, so while searching for a summer job, I applied to Green Edge. I had no previous farming experience. That was two years ago; since then I have come to love the people here and the hard work we do for the community. And I’ve learned a lot about life and about farming in the process. Hope you enjoy your veggies this week. It was nice to meet you.

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK EIGHT

Hello Everyone!

What a gorgeous weekend we had here, and I hope you all had a chance to go outside and enjoy it at least for a little while. My husband and I did quite a bit of hiking over the past two days and what I wanted most when we got home each day (besides a cup of hot chocolate) was a warm bowl of soup and some crusty bread. Perhaps this craving was spurred on by two great soup recipes I received via email late last week. I’ve included the first one here in this week’s newsletter, and will highlight the other next week. Combine the soup with the rutabaga recipe here and you could have a lovely, satisfying mid-winter meal on your table in an hour or so.

Last week I began our Green Edge Gardens profiles with Kip and Becky Rondy, the owners of Green Edge. This week I’ve asked our illustrious Farm Manager Dan Kneier to share a little bit about himself with all of you. Please have a look at the back of the newsletter for his brief autobiography. I hope you all enjoy getting to know all of us over the next couple of weeks.

Best Wishes,

Claudia

PS: If you have questions, concerns, suggestions, etc. for any of us please feel free to contact us and we’ll be happy to get back to you as soon as we can.

FEATURED VEGGIES

1 Quart Jar Heirloom Tomatoes (We spent a couple of hot late summer days in the kitchen canning these up for this winter’s CSA; we hope you enjoy this little taste of the warm months).

6 oz. Micro Mix

8 oz. Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Pac Choi (similar to our delicious Tatsoi, this veggie is related to Bok Choi and is also a member of the cabbage family. Some wonderful complimentary flavors to this great Chinese veggie are lemon juice, peanut oil, sesame oil, soy sauce or tamari, butter, coconut milk, basil, chili powder, cilantro, coriander, rosemary and tarragon. Cook as you would any of our other delicious greens.)

12oz. Spinach (many of you are very familiar with this gem, so I will just suggest that to get the best out of it, blanch it, steam it, or sauté it only briefly if you are going to cook it at all. The bright green color is what you want, so enjoy rediscovering this beauty.)

3lbs. Rutabaga (a wonderful winter root vegetable that is often used interchangeably with turnips. However, these hearty veggies are sweeter and are a great substitute to mashed potatoes. Chop and boil to do so, or you can roast or braise the rutabagas. They are even great julienned small and added to your favorite salad raw. Some flavors that go well with this veggie are honey, raisins, allspice, cumin, dill, garlic, mustard, butter, cream cheese, lemon juice & olive oil.)

Recipe: Boiled Rutabaga with Lemon-Parsley Butter (Serves 4)

2 medium rutabagas, pared and diced

½ tsp. salt

…for the butter

3 Tbs. melted butter

½-1 Tbs. lemon juice

1 ½ tsp. fresh parsley chopped, or ½ tsp. dried

In a four-quart pot, boil water. Drop the rutabaga pieces into the boiling water. Boil uncovered until tender (10-20 minutes). Drain well and sprinkle salt over the rutabagas.

To prepare the butter mixture, combine the lemon juice and parsley with the melted butter and whisk lightly until blended. Adjust lemon juice and parsley to taste and pour over the rutabaga. Toss rutabaga and serve immediately.

(If you so desire, you can also mash the rutabaga adding a little sour cream and nutmeg for a delicious side dish.)

(Recipe courtesy of Joy of Cooking,1997)

To store Rutabagas simply keep in the crisper drawer of your refrigerator. They will keep for several weeks if not longer this way.

Recipe: Cream of Mushroom Soup

(Makes about 4 ½ Cups)

8oz. mushrooms

2 Tbs. butter

2 C. poultry broth or water

½ C. chopped tender celery

¼ C. sliced onion

2 Tbs. shredded parsley

1 C. white sauce (see recipe below)

½ tsp. salt

1/8 tsp. paprika

1/8 tsp. nutmeg (optional)

3 Tbs. dry white wine (optional)

sour cream or whipped cream

paprika or sprigs of parsley (garnish)

…for white sauce

Melt over low hear 2 Tbs. butter. Add 1 ½ to 2 Tbs. flour and blend into the butter over low heat for 3-5 minutes. Stir in 1 cup milk slowly. Add 1 small onion and ½ small bay leaf. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350F oven for 20 minutes to cook slowly. When done, strain sauce and season to taste with salt and pepper. Set aside.

…for mushroom soup

In a large skillet, sauté the mushrooms in the butter for a few minutes. In a separate large saucepan or pot, combine the poultry broth or water, celery, onion and parsley. Add the mushrooms to this mixture and simmer, covered, for 20 minutes.

Drain the vegetables into a blender, reserving the stock. Blend the vegetables in the blender or put them in a food processor and blend.

Pour the prepared white sauce into another large saucepan or pot, and add the mushroom stock slowly, cook and stir until the soup just reaches a boil over medium heat. Add the blended vegetables and heat almost to boiling, but do NOT boil. Season the soup with salt, paprika, nutmeg & white wine if desired. Serve hot, topped with sour cream or whipped cream, and garnish with paprika or sprigs of parsley. Enjoy!

(Recipe courtesy of Joy of Cooking, 1997.)

Thank you to one of our Athens members for this delicious recommendation. We look forward to receiving more recommendations like this one from all of you!

DAN KNEIER

After several years of “roaming” our beautiful country, I settled in Athens County four and a half years ago. As Farm Manager, I run the day-to-day operations in the fields and greenhouses. I keep tabs on the planting, watering, cultivating, and record-keeping of our delicious produce. And if the farm wasn’t keeping me busy enough, last spring I was married to my beautiful wife Mary, we just bought our first home in the fall, and we are expecting our first child in May. Thanks to our great crew (Claudia, Kate, John, Cale, Penny & Tristan) I’ve been able to get away for remodeling/nest-building projects around our new home over the last month. Mary and I also anxiously await the arrival of our new neighbors, Claudia and Andy, who plan to build a home next door.

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK SEVEN

Hello Everyone!

I hear this week we will be enjoying some warmer temperatures. Every winter I find it amusing to think that 40F is warm, but you can really feel the difference. We did have a couple of sunny days to work with this past week and those days were heavenly working in our greenhouses. All of the veggies have survived the frigid nights and are doing well so far this season, and we’ve noticed how they are responding to the ever-increasing amount of daylight. It’s neat to notice those gradual, yet significant, changes here on the farm.

So this week I will begin our Green Edge Gardens profiles. It is only fitting to start with our wonderful and persevering owners, so allow me to present to you Kip & Becky Rondy!

Best Wishes,

Claudia

KIP & BECKY RONDY

Kip & Becky have spent over twenty years on the farm where your food is grown. After their garden center and estate management business in Cincinnati closed to due eminent domain issues, they returned to the farm to once again do what they love...growing organic produce. The goal is to create a model where the folks who work here get decent wages and other benefits, as well as great food to take home with them. Becky is in the office, while Kip takes care of the microgreens house and other building, farm, and equipment maintenance.

FEATURED VEGGIES

1 qt. Heirlooms Tomatoes Last summer, there was a bumper tomato crop. We canned the extras to share with you, our winter members. So enjoy a taste of summer!

6 oz. Micro Mix a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).

8 oz. Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Pac Choi (similar to our delicious Tatsoi, this veggie is related to Bok Choi and is also a member of the cabbage family. Some wonderful complimentary flavors to this great Chinese veggie are lemon juice, peanut oil, sesame oil, soy sauce or tamari, butter, coconut milk, basil, chili powder, cilantro, coriander, rosemary and tarragon. Cook as you would any of our other delicious greens.)

10oz. Spinach (many of you are very familiar with this gem, so I will just suggest that to get the best out of it, blanch it, steam it, or sauté it only briefly if you are going to cook it at all. The bright green color is what you want, so enjoy rediscovering this beauty.)

3lbs. Rutabaga (a wonderful winter root vegetable that is often used interchangeably with turnips. However, these hearty veggies are sweeter and are a great substitute to mashed potatoes. Chop and boil to do so, or you can roast or braise the rutabagas. They are even great julienned small and added to your favorite salad raw. Some flavors that go well with this veggie are honey, raisins, allspice, cumin, dill, garlic, mustard, butter, cream cheese, lemon juice & olive oil.)

Recipe: Dilled Rutabagas with Bacon (Serves 4-6)

3lbs. rutabagas

2tsp. sugar

1 ½ tsp. salt

½ tsp. dill

1inch boiling water

1/3 C. sour cream

1/8 tsp. ground black

pepper

2tsp. fresh lemon juice

6 slices of bacon

Place the first 4 ingredients in a 2 ½ quart saucepan. Add 1 inch boiling water. Cover, bring to boiling, and cook 10 minutes. Drain and discard water.

Mix rutabaga lightly with sour cream, black pepper and lemon juice. Turn into a 1 ½ quart casserole. Cover.

Bake for 20 minutes or until rutabagas are tender. Cook bacon until about half done. Arrange the half-cooked slices over the top of the casserole. Place under a broiler to brown and crisp. Serve hot and enjoy!

(Recipe courtesy of The Spice Cookbook, 1964)

To store Rutabagas simply keep in the crisper drawer of your refrigerator. They will keep for several weeks if not longer this way.

Recipe: Creamy Mustard Dressing

(Makes about 1 cup)

2 Tbs. Dijon mustard

¼ C. dry white wine

½ C. extra virgin olive oil

3 Tbs. red wine vinegar

salt & pepper to taste

a dash of cayenne

¼ C. firm yogurt

Combine everything in a medium-small bowl. Whisk until uniform. Store in a tightly lidded container in the refrigerator.

Orange & Sesame Dressing

(Makes a scant 2 cups)

1 C. orange juice

¼ C. red wine vinegar

½ C. canola oil

2 Tbs. Chinese sesame oil

1 Tbs. soy sauce

½ tsp. salt

½ tsp. dry mustard

1 Tbs. minced fresh dill or

1 tsp. dried)

1 large clove garlic, minced

Combine everything in a small jar with a lid. Cover tightly and shake until well balanced. Refrigerate; shake well before serving.

(Recipes courtesy of The Enchanted Broccoli Forest, 2000)

Recipe: Spinach Soufflé (Serves 4)

3 Tbs. butter

3 Tbs. flour

1 C. milk

½ tsp. salt

4 egg yolks

1 C. cooked spinach, chopped

5 egg whites

Preheat the oven to 375F. Melt the butter in the upper part of a double boiler. Blend in the flour, stirring constantly. Add, still stirring, the cup of milk and continue stirring until mixture thickens. Season with the salt.

When the mixture had cooled slightly, beat the egg yolks and add to the mixture and blend well. Fold in the spinach; then gently fold in the beaten egg whites. Place in a 2-quart baking dish. Bake for 35-50 minutes, or until soufflé is lightly browned and well puffed. Serve immediately and enjoy!

(Recipe courtesy of The Fireside Cook Book, 1949)

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK SIX

Hello Everyone!

Wow, well I guess winter is really here! It has been nice and chilly at the farm over the past week, and it is times (and temperatures) like these that tend to make harvesting a little more of a challenge than usual. Nothing we can’t handle with a good plan and some dedication and patience though. You might be surprised to hear that all of the vegetables seem to be doing great despite the nip in the air. In fact, this week’s offerings look and taste fantastic. We hope you enjoy!

I’ve included two fun and different recipes from one of my favorite cookbooks. Farmer John, and Angelic Organics, have one of the country’s largest CSA programs, and are located here in the Midwest (near Rockford, IL, to be specific). These larger farms provide great models to learn from and to help us fine tune the program we want to have at Green Edge. Perhaps one day we’ll even have our own cookbook! While we’re waiting we’ll just work our hardest to make your experience everything you imagined and more. To help us do this we would love to have recipes, suggestions for veggie storage, comments, questions and other suggestions if you’ve got them. So speak up and share what you’ve learned in your kitchen this season—we’re all interested! Thanks for your support and enjoy your week.

Best Wishes,

Claudia

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Pac Choi (a member of the cabbage family that has been cultivated in China for centuries; it is like having two vegetables in one with delicious juicy stems that can be used like celery, and lovely green leafy heads that can be cooked and eaten like our other fabulous greens.)

1.5 lbs. Carrots (ahh, the greatness of these orange beauties pervades all of our culinary traditions, so I will use this space to recommend storing them in the fridge, unwashed in a plastic bag to keep them fresh and tasty.)

4lbs. Butternut Squash (most folks are familiar with this bell-shaped winter squash, but in case you haven’t tried it in a while, it is a delicious slightly sweet orange squash that is great to stuff, make into soup, mash or cube; cut in half, bake for 1hr at 350F, cool and get creative with this wonderful veggie.)

2 heads Garlic (store this perennial from the Lily family in a cool, dry place; many of you are already familiar with its myriad of uses and attributes so I will say no more about this gem.)

Recipe: Pac Choi Salad with Fruit (Serves 4 to 6)

½ C. slivered, blanched almonds

1 C. mild-flavored vegetable oil

½ C. honey

½ C. white vinegar

4 oz. soft silken tofu

2 Tbs. poppy seeds

1 ½ tsp. dry mustard

1 ¼ tsp. salt

1 tsp. paprika (optional)

2 Tbs. minced onion

1 pac choi, trimmed, stems cut diagonally into thin slices, leaves sliced into thin strips

1 large sweet apple, peeled, cored diced

1 C. red or purple seedless grapes, halved

salt & pepper to taste

Toast the almonds in a heavy (preferably cast iron) skillet over high heat until they begin to brown slightly. Transfer the nuts to a bowl to cool.

Put the oil, honey, vinegar, tofu, poppy seeds, dry mustard, salt, and paprika in a food processor or a blender. Process or blend the ingredients until smooth. Pour the mixture into a bowl and stir in the onion. Cover the dressing and store in the refrigerator until ready to serve the salad.

Toss the choi, apple, grapes in a large bowl. Pour the dressing over the ingredients; toss until everything is thoroughly combined. Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop.

When you are ready to serve, stir in the toasted almonds. Season with salt and pepper to taste. Enjoy!

Recipe: Creamy Carrot and Rice Casserole (Serves 4 to 6)

Butter for greasing the baking dish

2 ½ C. vegetable or chicken stock

½ lb. carrots, roughly chopped

½ C. heavy cream

½ C. milk

1Tbs. butter

2Tbs. flour

¼ tsp. nutmeg

¼ tsp. cayenne pepper

¾ C. uncooked short-grain white rice

salt & pepper to taste

Preheat the oven to 375F. Lightly coat a 6-cup baking dish with butter.

Bring the stock to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until very tender (10-12 minutes).

Drain the carrots, reserving the stock. Let the carrots cool for 5 minutes.

Transfer the cooked carrots to a blender or a food processor. Add the cream; process to a smooth puree. Heat the milk in a small pot over medium-low heat, stirring occasionally, just until bubbles form at the edge, but do not boil.

Melt the butter in a medium pot over low heat. Stir in the flour; cook, stirring constantly, for 2 minutes. Gradually whisk in the hot milk and then the stock. Add the carrot puree, nutmeg, and cayenne to taste. Turn the heat up to high and bring the mixture to a boil; add the rice, and season with salt and pepper to taste. Cover, reduce the heat to low and cook for 12 minutes. Remove the pot from the heat.

Transfer the ingredients to the prepared baking dish and bake for 15 minutes. Enjoy!

(Both recipes courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006)

ATHENS HILLS WINTER CSA:

WEEK FIVE

Hello Everyone!

We are well into the swing of the winter season here at the farm and the veggies are doing great. We have six greenhouses full of lettuces, greens of all kinds, and some roots that will make their debuts in the spring. It is rather spoiling to have all this wonderful produce on hand in the middle of winter. However, it is hard work to protect them from the cold temperatures that the nights can bring. Not only do we cover them with a type of cloth called Remay, we also have to cover them with huge sheets of plastic when the temperatures drop below freezing. These sheets are not lightweight and require two of us to cover and uncover during the day when the temperatures rise.

Along with the constant temperature monitoring, lots and lots of mud and wetness, the cold weather, and bulky clothes that come with it, sometimes make the winter season more challenging than the summertime. I always forget about my hands going numb from the cold when it’s August and 95+ degrees out! Regardless, we manage to keep things light and fun, and now that we’ve all worked together for such a long time, we can get lots done and still manage to joke, make up songs, and even come up with an idea for our own reality TV show!—Ahh, the life of the farmer! Here’s to a great week ahead, and may you all enjoy your week and your new batch of veggies.

Best Wishes,

Claudia

FEATURED VEGGIES

12 oz. Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations)

8 oz. Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a wonderful green related to cabbage, collards that is chock full of vitamins and minerals; it is tender and mild in flavor and it’s a great culinary alternative to spinach.)

1 bunch of Swiss Chard (another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green)

2lbs. Potatoes (Wow! What a wonderful and versatile vegetable that is common to so many of the world’s cuisines; this tuber finds its wild origins high in the Andes where Peruvian farmers were cultivating fifty different varieties by the time the Spanish arrived.)

4lbs. Butternut Squash (most folks are familiar with this bell-shaped winter squash, but in case you haven’t tried it in a while, it is a delicious slightly sweet orange squash that is great to stuff, make into soup, mash or cube; cut in half, bake for 1hr at 350F, cool and get creative with this wonderful veggie.)

Recipe: Asian Mushroom Sauté (Serves 2 side dishes)

2 C. fresh mushrooms, sliced

2Tbs. vegetable or chicken

broth

1Tbs. minced, fresh ginger

2 cloves garlic, chopped

1 C. coarsely chopped scallion

2Tbs. soy sauce

Salt & Pepper to taste

Prepare all ingredients as indicated above—washing, slicing, and chopping.

Simmer ginger, garlic, mushrooms and scallions in the broth for about 3 minutes on medium high heat.

Season with soy sauce, salt and pepper to your taste and serve over rice, as a side dish, or on top of mashed potatoes, a steak, or steamed greens. Enjoy!

(Recipe courtesy of www.whfoods.org 2008)

Recipe: Super Energy Kale Soup

(Serves 4-6 as a main dish)

1 medium onion, chopped

4 cloves garlic, chopped

5 C. chicken or vegetable broth

1 medium carrot, diced into about ¼

inch cubes (about 1 C.)

1 C. diced celery

2 potatoes, diced into ½ inch cubes

3 C. kale, rinsed, stems removed, and

chopped very fine

2 tsp. dried thyme

2 tsp. dried sage

salt and pepper to taste

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.

Heat 1 TBS broth in a medium soup pot.

Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

Add garlic and continue to sauté for another minute.

Add broth, carrots celery, and bring to a boil on high heat.

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and kale and cook until potatoes are tender, about 15 more minutes.

Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

(Recipe courtesy of www.whfoods.org, 2008)

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!