Newsletter for 6/30 Pickups
So much of our life here on the farm centers around the weather, and what it is or was doing. The telling of the story of the week is hard without at least one or two mentions. But the since today is a real gift of sun with no humidity, enough has been said already. The tomatoes are setting nicely, and it shouldn’t be too long before you have some. The same story holds for summer squashes. They are very close to being ready to begin harvest, so you will have them soon! There may be some repeated information this week as well as recipes from previous years as I spent most of yesterday in the Emergency Room with one of the interns who was not well. Fortunately, all the tests for the REALLY bad stuff were negative, so we’re baffled but happy that today she’s a little better and is definitely on the mend. However, there hasn’t been much ‘make-up’ time for me to finish the newsletter. My apologies. On Monday, we managed to pull everyone together to discuss the plans for OPEN FARM DAY. To help the flow, we decided that having dessert at the Grange is much easier and means we don’t have to split our numbers to set things up. So, we plan to eat (including dessert) around 1:00 pm, then share a little history of the farm, hear a little from our partners, and then off for the farm tours which we will schedule in waves. We hope you can make it! We did have a few glitches the first two weeks at pickups, but they were easily fixed. Thanks for reading the instructions and having patience as these first weeks are always good for a few things we couldn’t anticipate. And another thanks for such a great return of the bags and/or boxes! We hope you have a safe and happy 4th of July and that you get to spend it with friends and/or family.
THIS WEEK’S VEGGIES
Salad Mix - We have a delicious and beautiful array of lettuces that we combine to make this mix. You can find a couple of romaine varieties, red & green leaf lettuces, some butter heads, and others cut and mixed for your salad-eating pleasure throughout the season.
Beets - You can't get much more out of these late spring beauties. Their roots are soooo delicious & sweet and the leaves are vitamin-packed and wonderful sautéed as you might do with any of our greens—a little butter or olive oil and some garlic and onion helps to makes this veggie into a great side dish
Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)
Carrots - So sweet and crunchy, they’ll be hard to resist. You know what to do with these gorgeous late spring gems :)
Mushrooms - Our shiitake mu-shrooms are featured this week. Try them marinated and roasted on the grill, or in a tangy veggie kabob.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is Bo’s Brown Bread.
The cheese share from Integration Acres this week includes Feta and Smokey Goat.
The GREEN BAGS provided by us for you to carry your veggies is actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for allto use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. Thanks so much!
Recipe: Basil Pesto (Makes about 1 ¼ cups)
4 C. packed fresh basil leaves, washed well
½ C. pine nuts, toasted until golden,cooled, and chopped fine
½ C. freshly grated Parme san (about 1½ oz)
2 large garlic cloves, minced ¼ C. plus 3 Tbs. ex-tra-virgin olive oil
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
In a food processor, purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
(Recipe courtesy of Gourmet, September 1996, found at epicurious.com)
Want to Save Some Pesto for Later?
You can make a larger batch and freeze it for later use. The easiest method is to put the pesto in a sandwich bag-gie, cut off one corner and squeeze into ice cube trays. Cover with saran wrap and freeze. Once the pesto cubes are frozen, transfer them to a freezer bag. To thaw, simply toss a cube or two into the food you are cooking, or let sit out to thaw more slowly. You may want to stir in some fresh olive oil as it thaws.
RECIPE: Beets in Savory Yogurt Sauce serves 3-4
6 medium beets
2/3 C. plain yogurt
2 tsp. parsley, finely chopped
1 tsp chives, finely chopped
- Scrub beets and cut off all but an inch or two of tops and roots.
- Cook until tender, about 25 minutes.
- Peel and slice beets, and mix with yogurt and herbs. Heat briefly to warm sauce, or refrigerate and serve chilled.
Note: This sauce is also good with carrots.
From: The Green Thumb Cookbook
Rodale Press, 1977
RECIPE: Beet Salad with Champagne-Tarragon Vinai-grette Serves 4-6
(If you can’t find champagne-tarragon vi-naigrette vinegar, use white vinegar and some fresh tarragon.)
1 Lb. beets, preferably several varieties 6 small yellow potatoes 3 Tbsp cham-tarr vinegar 1/3 C. extra-virgin olive oil 1 Tbsp minced shallots 1 Tbsp minced fresh tarragon 1 Tbsp capers About ½ Lb. fresh baby greens, washed and drained ½ Bulb fennel, trimmed and sliced into thin rings Kosher salt and freshly ground pepper to taste
Preheat oven to 400. Into a 9x13 baking dish, pour ¼ inch of water. Arrange beets in a single layer, cover pan tightly with foil, and bake until beets are tender when pierced with a fork. Remove beets from pan and allow to cool. Then carefully peel and discard skins. (ed. Note: The skins should slip easily from the beets. If they’re cooked, you can use your hands.) Slice beets into ¼-inch thick rounds and reserve. Place potatoes in a large pot filled with salted water. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Drain and cool. Slice, unpeeled, into ¼-inch think rounds and set aside. Pour vinegar into a small bowl. Slowly whisk in olive oil and beat until a thick emulsion is formed. Add shallots, tarragon, and capers. Chill. Arrange greens among serving plates. Distribute beets and potatoes attractively on the greens. Scatter fennel slices over the plates and drizzle with vinaigrette. Sprinkle with salt and pep-per and serve. From: The New American Farm Cookbook ,
Fred and Linda Grif-fith, 1993
June 30, 2010
June 23, 2010
Newsletter for 6/23 Pickups
Newsletter for 6/23 Pickups
Apologies are given to the full-share folks who received the first delivery last week because this 2nd newsletter is largely a repeat so that everyone has the same information. Welcome to everyone! We are thrilled to have you joining us for this summer’s garden ad-venture.
We are looking forward to delivering the very best our partners and we have to offer! The newest partners to join us are Chris Chmiel & Michelle Gorman from Integration Acres. Chris and Michelle produce many wonderful artisan cheeses from their goats’ milk. Recently, they have been dabbling in cow cheeses from the milk used by Snowville Creamery. We can’t wait to taste them!
Besides welcoming members and partners, we also want to announce our two new drop sites: The Pilates Center of Central Ohio in Dublin and The Clintonville Community Market (aka – the coop). Both of these sites offer a later time of 8:00 pm for pickup. So, if you have friends in those areas who couldn’t swing the logistics before, please let them know about these new locations. Thanks.
If you are a veteran member, now is a great time to look at our newly designed website: www.greenedgegardens.com We’ve added new and more pictures as well as updated information about the partners. In addition to the website, Rob is doing a tremendous job keeping current pictures on the blog: www.greenedgegardens.blogspot.com You can also meet some of your farmers in person at the Upper Arlington Farmers Market on Wednesdays from 3:30-6:30 pm at Mallway Park on Arlington Avenue. And yet another great way to meet your farmers is to join us for the OPEN FARM DAY. July 25th is the date set, and the hours are roughly 1:00 pm – 5:00 pm. We will meet and have a potluck at the Amesville Grange. Around 3:00, we will leave for the farm tour.
On Monday a group of 5 teenagers and their host came to volunteer. What a great crew! And we really needed the help with mulching the summer and winter squash. This year the week-long camp they were attending focused on food sources. Four groups volunteered at different farms in trade for their food for the remainder of the week. Since nothing en-hances the flavor of food like a little sweat equity, we’re sure this will be the best food they have ever eaten! - Becky
THIS WEEK’S VEGGIES
Salad Mix - the summer version of our salad mix consists of at least 6 and sometimes 10 different va-rieties of lettuce. (Notes on the 2nd page.)
Swiss Chard - Chard is the hero of greens. It has the ability to grow in the heat of summer or the cold of winter. Its mild flavor lends itself to almost any dish.
Beets - Baby beets with greens are sweet and tender. Steam, roast, or boil them. Use the greens as you would kale or chard.
Head Lettuce – Tender butterhead (aka bibb) leaves are favorites with customers. Notes on 2nd page.
Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)
Mushrooms - This week the mushrooms are shiitake. Notes on 2nd page.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is the French Galette. I looked up that word and found it meant simply ‘free-form’.
The cheese share from Integration Acres this week includes Feta and Smokey Goat.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1181 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!
The GREEN BAGS provided by us for you to carry your veggies are actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. If your share comes in a BOX, these should be returned to your site as well. Thanks so much!
MUSHROOM STORAGE:
Your mushrooms ar-rive in a paper bag. They will store nicely there for up to a week, sometimes longer. Placing them in a paper bag inside of a plastic bag will keep them moist. Without the plastic bag, they may simply dry themselves in the re-frigerator. You can simp-ly re-hydrate them in a soup or sauce. Today you have received shiitake (bold flavor) mushrooms. The cooking method used for either can be the same, however, the cook-ing time for the oysters is shorter than the shiitake. Both shiitake and oyster stems are tough, but flavorful. Instead of composting them, put them in a small saucepan with salted water and simmer for 1-2 hours. Strain the broth and place it in a container that can be frozen. After the broth is frozen, pop it out of the container and place in a plastic bag in the freezer with other frozen broth cubes. They make great starters for soups, sauces, and many other things. The softened stems can now be used or composted. I’ve heard of and done both.
SALAD MIX
Our salad mix in summer is all lettuce. Usually a blend of at least 6 varieties up to as many as 10, the types are chosen for their ability to grow and not become bitter in the heat. To keep as fresh as possible, keep it cold, away from the air. Placing a cloth or paper towel in the bag can help by absorbing extra water - keeping the moisture in, but away from the leaves. It is washed & ready.
SWEET BASIL
Sweet basil is a true harbinger of summer. Its requirement of 70o F soil temperature usually makes it tricky to establish early without the use of heat. To keep basil from developing those little black spots on the leaves, keep the basil out of the refrigerator. A temperature of 50o F is as cold as basil wants to tolerate. We keep it on the counter in a glass of water (change it regularly). If for some reason you can’t use all of the fresh, try drying some for use this winter. You can buy dryers. I know many people who love theirs. I use a loosely woven cloth placed in a loosely woven basket. I put this on top of the frig towards the back where the warm, exchanged air is discharged. In 2-3 weeks, the leaves are dry and easily crumbled into a jar for storage in a dark place.
HEAD LETTUCE
The lettuces are dunked and cooled quickly. They are definitely not washed and ready to eat. You may choose to wash leaves as used or all at once. Either way, placing a slightly damp paper towel or cloth in the bag will keep them fresh and moist while the absorbing excess moisture.
RECIPE: Spicy Greens and Onion Dip
2 Tbsp oil
1 small red or yellow onion, chopped
1-4 garlic cloves, minced or pressed
8 cups of seasonal greens (kale, beet greens, collards, etc)
½ cup water, stock, or dry white wine
Juice and zest of a lemon
1 Tbsp honey
2-3 Tbsp cashew butter or peanut butter
Salt and pepper to taste.
Heat a large heavy skillet over medium heat. Add oil, onion and garlic, and sauté until onions are soft and garlic is lightly browned. Mix in greens, stir and add stock, wine or water. Cover and cook for 20-25 minutes or until greens are very soft. Check often to make sure there is enough liquid; add a small amount of water if necessary. Remove from heat and place the mixture in a blender. Add lemon zest and juice, honey and cashew or peanut butter and puree until smooth and creamy. Blend in salt and pepper to taste. Makes about 1 ½ cups.
From Mother Earth News, April/May 2007
You can find many more useful recipes on the blog in the archives of past CSA seasons. They are arranged by year – just point and click. Like this newsletter, the reci-pes are on the 2nd page.
OPEN FARM DAY Sunday July 25 1-5 pm
Mark your calendars and save the date!
Apologies are given to the full-share folks who received the first delivery last week because this 2nd newsletter is largely a repeat so that everyone has the same information. Welcome to everyone! We are thrilled to have you joining us for this summer’s garden ad-venture.
We are looking forward to delivering the very best our partners and we have to offer! The newest partners to join us are Chris Chmiel & Michelle Gorman from Integration Acres. Chris and Michelle produce many wonderful artisan cheeses from their goats’ milk. Recently, they have been dabbling in cow cheeses from the milk used by Snowville Creamery. We can’t wait to taste them!
Besides welcoming members and partners, we also want to announce our two new drop sites: The Pilates Center of Central Ohio in Dublin and The Clintonville Community Market (aka – the coop). Both of these sites offer a later time of 8:00 pm for pickup. So, if you have friends in those areas who couldn’t swing the logistics before, please let them know about these new locations. Thanks.
If you are a veteran member, now is a great time to look at our newly designed website: www.greenedgegardens.com We’ve added new and more pictures as well as updated information about the partners. In addition to the website, Rob is doing a tremendous job keeping current pictures on the blog: www.greenedgegardens.blogspot.com You can also meet some of your farmers in person at the Upper Arlington Farmers Market on Wednesdays from 3:30-6:30 pm at Mallway Park on Arlington Avenue. And yet another great way to meet your farmers is to join us for the OPEN FARM DAY. July 25th is the date set, and the hours are roughly 1:00 pm – 5:00 pm. We will meet and have a potluck at the Amesville Grange. Around 3:00, we will leave for the farm tour.
On Monday a group of 5 teenagers and their host came to volunteer. What a great crew! And we really needed the help with mulching the summer and winter squash. This year the week-long camp they were attending focused on food sources. Four groups volunteered at different farms in trade for their food for the remainder of the week. Since nothing en-hances the flavor of food like a little sweat equity, we’re sure this will be the best food they have ever eaten! - Becky
THIS WEEK’S VEGGIES
Salad Mix - the summer version of our salad mix consists of at least 6 and sometimes 10 different va-rieties of lettuce. (Notes on the 2nd page.)
Swiss Chard - Chard is the hero of greens. It has the ability to grow in the heat of summer or the cold of winter. Its mild flavor lends itself to almost any dish.
Beets - Baby beets with greens are sweet and tender. Steam, roast, or boil them. Use the greens as you would kale or chard.
Head Lettuce – Tender butterhead (aka bibb) leaves are favorites with customers. Notes on 2nd page.
Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)
Mushrooms - This week the mushrooms are shiitake. Notes on 2nd page.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is the French Galette. I looked up that word and found it meant simply ‘free-form’.
The cheese share from Integration Acres this week includes Feta and Smokey Goat.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1181 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!
The GREEN BAGS provided by us for you to carry your veggies are actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. If your share comes in a BOX, these should be returned to your site as well. Thanks so much!
MUSHROOM STORAGE:
Your mushrooms ar-rive in a paper bag. They will store nicely there for up to a week, sometimes longer. Placing them in a paper bag inside of a plastic bag will keep them moist. Without the plastic bag, they may simply dry themselves in the re-frigerator. You can simp-ly re-hydrate them in a soup or sauce. Today you have received shiitake (bold flavor) mushrooms. The cooking method used for either can be the same, however, the cook-ing time for the oysters is shorter than the shiitake. Both shiitake and oyster stems are tough, but flavorful. Instead of composting them, put them in a small saucepan with salted water and simmer for 1-2 hours. Strain the broth and place it in a container that can be frozen. After the broth is frozen, pop it out of the container and place in a plastic bag in the freezer with other frozen broth cubes. They make great starters for soups, sauces, and many other things. The softened stems can now be used or composted. I’ve heard of and done both.
SALAD MIX
Our salad mix in summer is all lettuce. Usually a blend of at least 6 varieties up to as many as 10, the types are chosen for their ability to grow and not become bitter in the heat. To keep as fresh as possible, keep it cold, away from the air. Placing a cloth or paper towel in the bag can help by absorbing extra water - keeping the moisture in, but away from the leaves. It is washed & ready.
SWEET BASIL
Sweet basil is a true harbinger of summer. Its requirement of 70o F soil temperature usually makes it tricky to establish early without the use of heat. To keep basil from developing those little black spots on the leaves, keep the basil out of the refrigerator. A temperature of 50o F is as cold as basil wants to tolerate. We keep it on the counter in a glass of water (change it regularly). If for some reason you can’t use all of the fresh, try drying some for use this winter. You can buy dryers. I know many people who love theirs. I use a loosely woven cloth placed in a loosely woven basket. I put this on top of the frig towards the back where the warm, exchanged air is discharged. In 2-3 weeks, the leaves are dry and easily crumbled into a jar for storage in a dark place.
HEAD LETTUCE
The lettuces are dunked and cooled quickly. They are definitely not washed and ready to eat. You may choose to wash leaves as used or all at once. Either way, placing a slightly damp paper towel or cloth in the bag will keep them fresh and moist while the absorbing excess moisture.
RECIPE: Spicy Greens and Onion Dip
2 Tbsp oil
1 small red or yellow onion, chopped
1-4 garlic cloves, minced or pressed
8 cups of seasonal greens (kale, beet greens, collards, etc)
½ cup water, stock, or dry white wine
Juice and zest of a lemon
1 Tbsp honey
2-3 Tbsp cashew butter or peanut butter
Salt and pepper to taste.
Heat a large heavy skillet over medium heat. Add oil, onion and garlic, and sauté until onions are soft and garlic is lightly browned. Mix in greens, stir and add stock, wine or water. Cover and cook for 20-25 minutes or until greens are very soft. Check often to make sure there is enough liquid; add a small amount of water if necessary. Remove from heat and place the mixture in a blender. Add lemon zest and juice, honey and cashew or peanut butter and puree until smooth and creamy. Blend in salt and pepper to taste. Makes about 1 ½ cups.
From Mother Earth News, April/May 2007
You can find many more useful recipes on the blog in the archives of past CSA seasons. They are arranged by year – just point and click. Like this newsletter, the reci-pes are on the 2nd page.
OPEN FARM DAY Sunday July 25 1-5 pm
Mark your calendars and save the date!
June 18, 2010
Week 2 Veggie List
Veggies for Week 2:
Pickup 6/23
Salad Mix
Beets OR Carrots
Swiss Chard
Basil
Shiitake Mushrooms
Sunflower Microgreens
Head Lettuce
Pickup 6/23
Salad Mix
Beets OR Carrots
Swiss Chard
Basil
Shiitake Mushrooms
Sunflower Microgreens
Head Lettuce
June 16, 2010
Week #1 June 16 , 2010
Welcome to everyone! We are thrilled to have you joining us for this summer’s adventure in(from?) the garden. We are looking forward to delivering the very best our partners and we have to offer! The newest partners to join us are Chris Chmiel & Michelle Gorman from Integration Acres. Chris and Michelle produce many wonderful artisan cheeses from their goats’ milk. Recently, they have been dabbling in cow cheeses from the milk used by Snowville Creamery. We can’t wait to taste them!
Besides welcoming members and partners, we also want to announce our two new drop sites: The Pilates Center of Central Ohio in Dublin and The Clintonville Community Market (aka – the coop). Both of these sites offer a later time of 8:00 pm for pickup. So, if you have friends in those areas who couldn’t swing the logistics before, please let them know about these new ones. Thanks. If you are a veteran member, now is a great time to look at our newly designed website: www.greenedgegardens.com We’ve added new and more pictures as well as updated information about the partners. You can also meet some of your farmers in person at the Upper Arlington Farmers Market on Wednesdays from 3:30-6:30 pm at Mallway Park on Arlington Avenue. And yet another great way to meet your farmers is to join us for the OPEN FARM DAY. July 25th is the date set, and the hours are roughly 1:00 pm – 5:00 pm. We will meet and have a potluck at the Amesville Grange. Around 3, we will leave to tour the farm where we will have dessert. The spring and early summer continue to be different from any others. We were for-tunate to be able to take advantage of the dry April to turn some of the fields. May proved wetter and chillier than usual which delayed some of the plantings for a while. All and all, the plantings look amazing; the tomatoes have fruit; and, the fencing is done for this season.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Martin, Guinivere, Morgan, and, and Maria)
THIS WEEK’S VEGGIES
Beets - Baby beets with greens are sweet and tender. Steam, roast, or boil them. Use the greens as you would kale or chard.
Radishes - Easter Egg Radishes are multi-colored, crunchy, and tangy. These are almost gone with the warmer weather, and we’re glad to still have some to share with you. Notes on 2nd page.
Head Lettuce – One red head (Red Cross) and one green head (Green Butterhead) are yours this week. Tender butterhead (aka bibb) leaves are favorites with customers. Notes on 2nd page.
Kale – One of our all-time favorite greens! This versatile taste treat won’t be with us for long as it pre-fers cooler temperatures. Recipe on 2nd page.
Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)
Dill - This aromatic and flavorful herb is good chopped fresh in sal-ad, on fish, or in a dip just to name a few of its versatile uses.
Mushrooms - This week’s mushrooms are either shiitake or any of the three oyster mushrooms (yellow, white, or blue) that we grow. Notes on 2nd page.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is Buttermilk Whole Wheat.
The cheese share from Integration Acres this week includes Feta and Chevre’ .
The milk share is not usually mentioned here since each member orders the type of milk wanted.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pmBEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1181 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!
The GREEN BAGS provided by us for you to carry your veggies is actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. Thanks so much!
MUSHROOM STORAGE:
Your mushrooms arrive in a paper bag. They will store nicely there usually for up to a week. Placing them in a paper bag inside of a plastic bag will keep them moist. Without the plastic bag, they may simply dry themselves in the refrigerator. You can simply re-hydrate them in a soup or sauce. Today you have received wither shiitake (bold flavor) or oyster (mild and delicate). The cooking method used for either can be the same, how-ever, the cooking time for the oysters is shorter than the shiitake. The shiitake and oyster stems are tough, but flavorful. Instead of composting them, put them is a small saucepan with salted water and simmer for 1-2 hours. Strain the broth and place it in a container than can be frozen. After the broth is frozen, pop it out of the container and place in a plastic bag in the freezer with other frozen broth cubes. They make great starters for soups, sauces, and many other things. The softened stems can now be used or com-posted. I’ve heard and done both.
SWEET BASIL
Sweet basil is a true harbinger of sum-mer. Its requirement of 70o F soil temperature usually makes it tricky to establish early without the use of heat. To keep basil from developing those little black spots on the leaves, keep the basil out of the refrigerator. A temperature of 50o F is as cold as basil wants to tolerate. We keep it on the counter in a glass of water (change it regularly). If for some reason you can’t use all of the fresh, try drying some for use this winter. You can buy dryers. I know many people who love theirs. I use a loosely woven cloth placed in a loosely woven basket. I put this on top of the frig towards the back where the warm, exchanged air is discharged. In 2-3 weeks, the leaves are dry and easily crumbled into a jar for storage in a dark place.
HEAD LETTUCES
The lettuces are dunked and cooled quickly. They are definitely not washed and ready to eat. You may choose to wash leaves as used or all at once. Either way, placing a slightly damp paper towel or cloth in the bag will keep them fresh and moist while the absorbing excess moisture.
Those of you who were with us this winter will recognize the recipe below as a repeat, but it’s just so simple and good that I had to include it now since kale won’t be with much longer. Savor this….
MASSAGED KALE
Wash and dry the kale. De-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. Place both hands in the bowl and begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhance-ments that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more that I don’t remember but were great too!
Radishes - Kip came up from the packing barn this afternoon and announced that he had made a discovery about radishes and more importantly, How To Tell If They Are Bad…. He says that the ones that are not good will sink to the bottom of the water in the sink. Or from the other angle, the good ones float.
Three customers at market in the last two weeks have told us about roasted radishes. We have not tried them that way yet, but those folks were adamant about the flavor. If you try it before we do, let us know. Send us your recipe or post your recipe for them on the blog:www.greenedgegardens.blogspot.com
Welcome to everyone! We are thrilled to have you joining us for this summer’s adventure in(from?) the garden. We are looking forward to delivering the very best our partners and we have to offer! The newest partners to join us are Chris Chmiel & Michelle Gorman from Integration Acres. Chris and Michelle produce many wonderful artisan cheeses from their goats’ milk. Recently, they have been dabbling in cow cheeses from the milk used by Snowville Creamery. We can’t wait to taste them!
Besides welcoming members and partners, we also want to announce our two new drop sites: The Pilates Center of Central Ohio in Dublin and The Clintonville Community Market (aka – the coop). Both of these sites offer a later time of 8:00 pm for pickup. So, if you have friends in those areas who couldn’t swing the logistics before, please let them know about these new ones. Thanks. If you are a veteran member, now is a great time to look at our newly designed website: www.greenedgegardens.com We’ve added new and more pictures as well as updated information about the partners. You can also meet some of your farmers in person at the Upper Arlington Farmers Market on Wednesdays from 3:30-6:30 pm at Mallway Park on Arlington Avenue. And yet another great way to meet your farmers is to join us for the OPEN FARM DAY. July 25th is the date set, and the hours are roughly 1:00 pm – 5:00 pm. We will meet and have a potluck at the Amesville Grange. Around 3, we will leave to tour the farm where we will have dessert. The spring and early summer continue to be different from any others. We were for-tunate to be able to take advantage of the dry April to turn some of the fields. May proved wetter and chillier than usual which delayed some of the plantings for a while. All and all, the plantings look amazing; the tomatoes have fruit; and, the fencing is done for this season.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Martin, Guinivere, Morgan, and, and Maria)
THIS WEEK’S VEGGIES
Beets - Baby beets with greens are sweet and tender. Steam, roast, or boil them. Use the greens as you would kale or chard.
Radishes - Easter Egg Radishes are multi-colored, crunchy, and tangy. These are almost gone with the warmer weather, and we’re glad to still have some to share with you. Notes on 2nd page.
Head Lettuce – One red head (Red Cross) and one green head (Green Butterhead) are yours this week. Tender butterhead (aka bibb) leaves are favorites with customers. Notes on 2nd page.
Kale – One of our all-time favorite greens! This versatile taste treat won’t be with us for long as it pre-fers cooler temperatures. Recipe on 2nd page.
Sweet Basil – The official start of summer for us is pesto, and we’ve been enjoying it for several weeks now! We hope you will too! You may also see packages of this in both Columbus Whole Foods. (Look for the Green Edge logo.)
Dill - This aromatic and flavorful herb is good chopped fresh in sal-ad, on fish, or in a dip just to name a few of its versatile uses.
Mushrooms - This week’s mushrooms are either shiitake or any of the three oyster mushrooms (yellow, white, or blue) that we grow. Notes on 2nd page.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
The Combo Corner
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is Buttermilk Whole Wheat.
The cheese share from Integration Acres this week includes Feta and Chevre’ .
The milk share is not usually mentioned here since each member orders the type of milk wanted.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pmBEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-284-1181 2- 6pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!
The GREEN BAGS provided by us for you to carry your veggies is actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for all to use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. Thanks so much!
MUSHROOM STORAGE:
Your mushrooms arrive in a paper bag. They will store nicely there usually for up to a week. Placing them in a paper bag inside of a plastic bag will keep them moist. Without the plastic bag, they may simply dry themselves in the refrigerator. You can simply re-hydrate them in a soup or sauce. Today you have received wither shiitake (bold flavor) or oyster (mild and delicate). The cooking method used for either can be the same, how-ever, the cooking time for the oysters is shorter than the shiitake. The shiitake and oyster stems are tough, but flavorful. Instead of composting them, put them is a small saucepan with salted water and simmer for 1-2 hours. Strain the broth and place it in a container than can be frozen. After the broth is frozen, pop it out of the container and place in a plastic bag in the freezer with other frozen broth cubes. They make great starters for soups, sauces, and many other things. The softened stems can now be used or com-posted. I’ve heard and done both.
SWEET BASIL
Sweet basil is a true harbinger of sum-mer. Its requirement of 70o F soil temperature usually makes it tricky to establish early without the use of heat. To keep basil from developing those little black spots on the leaves, keep the basil out of the refrigerator. A temperature of 50o F is as cold as basil wants to tolerate. We keep it on the counter in a glass of water (change it regularly). If for some reason you can’t use all of the fresh, try drying some for use this winter. You can buy dryers. I know many people who love theirs. I use a loosely woven cloth placed in a loosely woven basket. I put this on top of the frig towards the back where the warm, exchanged air is discharged. In 2-3 weeks, the leaves are dry and easily crumbled into a jar for storage in a dark place.
HEAD LETTUCES
The lettuces are dunked and cooled quickly. They are definitely not washed and ready to eat. You may choose to wash leaves as used or all at once. Either way, placing a slightly damp paper towel or cloth in the bag will keep them fresh and moist while the absorbing excess moisture.
Those of you who were with us this winter will recognize the recipe below as a repeat, but it’s just so simple and good that I had to include it now since kale won’t be with much longer. Savor this….
MASSAGED KALE
Wash and dry the kale. De-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. Place both hands in the bowl and begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhance-ments that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more that I don’t remember but were great too!
Radishes - Kip came up from the packing barn this afternoon and announced that he had made a discovery about radishes and more importantly, How To Tell If They Are Bad…. He says that the ones that are not good will sink to the bottom of the water in the sink. Or from the other angle, the good ones float.
Three customers at market in the last two weeks have told us about roasted radishes. We have not tried them that way yet, but those folks were adamant about the flavor. If you try it before we do, let us know. Send us your recipe or post your recipe for them on the blog:www.greenedgegardens.blogspot.com
June 14, 2010
Veggie List for Week 1
Veggie List for Week 1:
Pickups 6/16 & 6/18
Beets
Radishes
Head Lettuce
Swiss Chard or Kale
Basil
Dill
Mushrooms
Sunflower Microgreens
Pickups 6/16 & 6/18
Beets
Radishes
Head Lettuce
Swiss Chard or Kale
Basil
Dill
Mushrooms
Sunflower Microgreens
April 28, 2010
Week 20 Newsletter
ATHENS HILLS CSA
WEEK #20
April 28, 2010
It’s always amazing when the last week of a CSA cycle is upon us. On one hand, it feels like we just started, and on the other hand, we are eagerly awaiting the extra hours for planting and preparing that are available when we aren’t harvesting and packing the shares. A quick look at the greenhouses and you will see that the greens which sustained us through the long dark winter months are gone. The soil is turned, compost is added, and then the planting will begin – maybe as early as this Friday. Our ‘new-to-us’ irrigation water holding tank is due to arrive any day. Once it rode on the back of a truck hauling milk, but now it will hold large volumes of water for our drip irrigation system. We are so pleased with the way that our two smaller tanks have worked, it was certainly no great leap to imagine the benefits of one tank that holds more than the other two together. Now we will have all of them hooked up so that we can water most all of the fields at once!
Once again we say our thank you’s to all of you who have so kindly replied with paper forms or by email to our survey. We got some great ideas for improvements in the Recipes section. So thanks for all of the creative thinking! If you haven’t had a chance to reply yet, don’t be concerned. There is no deadline, except that your ideas are helpful while we begin to plan for next winter (which will start sooner than any of us want to think about.) We also want to thank all of the hosts for their superb service. Without them, we could not do what we do. So………….. THANKS TO THE HOSTS!!
This week we welcomed Guinivere back. She is mainly helping Kip in the Microgreen House. She works with us part-time now, and we’re glad to have her return! From the farm to the town, your choice of food source has been the economic foundation that enables us provide employment for up 12 people during the year, 7 of them all year. We thank you for your support. We are grateful for your continuing commitment to fresh, local, certified organic food.
We look forward to the Summer 2010 season with new excitement. Our summer numbers are filling twice as early as in the past. Rob and I both commented on the
number of members who watched FOOD, INC. last week and wrote to us to tell about it. Politically, now is always the time to ensure that family farms are recognized for being the economic community asset that is a cornerstone to the revitalization of rural lifestyles and small towns. We work for you and all those who support us. So, thanks to you again.
For all the crew,
Becky (Kip, Dan, Cale, John, Rob Julia, Guinevere, and Penny; and interns Morgan and Martin)
THIS WEEK’S VEGGIES
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.
MICROMIX MICROGREENS – Use them to add extra crunch and juiciness to a sandwich or a stir-fry. They are sooo good!!
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
SWISS CHARD - It’s not hard to be amazed by the sheer ability of this plant to grow in all seasons. Refer to past newsletters for recipes, please
ARUGULA - Arugula has uses beyond salad: it can be sautéed or cooked in many other ways. In Roman times, arugula was grown for both its leaves and the seed. The seed was used for flavoring oils.
EASTER EGG RADISHES - The first of the season radishes are so special for their tender crisp crunchy juiciness. Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
SPINACH - Enjoy this raw or sautéed, steamed, or any other wonderful way for this luscious green goodness to be prepared.
The Combo Corner from our Athens partners ~
This week’s bread selection from the Village Bakery and Cafe is 100% Whole Wheat.
The fruit basket is finished for the winter.
SPINACH SOUP PREP TIME: 5 TO 10 MINS. COOK TIME: NONE
INGREDIENTS:
4 Cups of spinach, well washed and dried 1 Cup water 2 to 3 cloves roasted garlic or 1 clove raw garlic 1-2 teaspoons lemon juice, freshly squeezed Pinch salt 1 ripe avocado, cut in half and pitted 2 tablespoons crushed dry- roasted hazelnuts, crushed raw hazel- nuts, or lightly toasted pine nuts.
In a blender, place the spinach, water, garlic, lemon juice, and salt. Pack the spinach leaves down and then blend until smooth scraping down the sides as necessary. Spoon the avocado out of its skin and into the blender and process rain until smooth. Taste and add additional salt, garlic, or lemon juice if necessary. Divide into 4 equal portions and garnish with the nuts.
Yield: 4 Servings
“Raw soups are very easy to make and packed with fiber and nutrients. Always use enough liquid to get the vegetable fibers to puree properly, and use avocado as a creamy base to get the proper consistency. Add the avocado last so as not to over blend. Use more or less liquid for thicker or thinner soup.”
-from The Healthiest Meals On Earth, Bowden 2008 Recipe: Spinach, Strawberry, and Dill Salad (Serves 6)
8 C. fresh spinach, washed
3 scallions, sliced thinly
½ C. hazelnuts, toasted
1 pint fresh strawberries, hulled
and sliced
¼ C. chopped fresh dill
For the dressing...
3 Tbs. red wine vinegar
1 Tbs. honey
2 cloves garlic, minced
1 tsp. dry mustard
½ C. extra-virgin olive oil
Salt and freshly ground black pepper
In a large bowl, toss the spinach, scallions, hazelnuts, strawberries, and dill.
In a small bowl, combine the vinegar, honey, garlic, and mustard. In a slow, thin stream, whisk in the olive oil until blended. Season to taste with salt and pepper.
Just before serving, pour the dressing over the salad and toss to coat.
(Recipe courtesy of Farms & Foods of Ohio: From Garden Gate to Dinner Plate, 2007.)
Recipe: Swiss Chard-Stuffed Onions
(Serves 4)
4 large onions (about 10 oz. each)
2 Tbs. extra olive oil
½ lb. Swiss chard, cut into 1-inch pieces, washed, and drained well (4 C.)
2 cloves garlic, peeled, crushed, and
chopped (2 tsp.)
¾ tsp. salt
½ tsp. freshly ground black pepper
½ lb. sweet Italian sausage
2 Tbs. grated Parmesan cheese
½ C. water
Preheat the oven to 425F. Peel the onions, and remove the stem as well as the root end of each. Arrange the onions in one layer on a large piece of aluminum foil, then fold the foil around the onions to enclose them. Place the foil package on a cookie sheet, and bake on the center rack of the 425-degree oven for 45 minutes. The onions should be somewhat soft and partially cooked at this point.
Cut a ½-inch slice from the top (stem-end) of each onion, and scoop out and reserve the inside to create a receptacle with walls about ½-inch thick. Chop the onion tops and insides coarsely. (You should have about 3 ½ cups of chopped onion.)
Heat the oil until hot but not smoking in a large skillet. Add the chopped onion, and cook for 3 minutes over medium to high heat. Add the Swiss chard, garlic, salt and pepper, and mix well. Cover and cook over medium heat for 20 minutes. The mixture should be slightly moist and lightly browned. Let cool to lukewarm, then mix in the sausage meat. Stuff the onions with the chard and sausage mixture, dividing it evenly among them and mounding it so that all the stuffing is used.
Arrange the stuffed onions in a gratin dish, and sprinkle them with the Parmesan. Pour water around the onions in the gratin dish, and bake at 400 degrees for 60 minutes, until brown on top and very soft throughout.
(Recipe courtesy of Jacques Pepin's Kitchen: Cooking with Claudine, 1996.)
THANK YOU!
April 23, 2010
Veggie List for Week 20
Veggies for Week 20:
Pickups 4/28 & 5/1
(Season is over for Columbus Half Share Members)
Salad Mix
Swiss Chard
Spinach
Arugula
Radishes--Easter Egg
Mushrooms
Pickups 4/28 & 5/1
(Season is over for Columbus Half Share Members)
Salad Mix
Swiss Chard
Spinach
Arugula
Radishes--Easter Egg
Mushrooms
April 21, 2010
Week # 19 Newletter
ATHENS HILLS CSA
WEEK #19
April 21, 2010
This week we bid goodbye to the Columbus Half-share folks. Today is their last pickup for this Winter CSA season. We thank them for their support! (Also, let me say many thanks to Kip for stepping in last week with this part of the newsletter.) As this cycle is ending, I have been thinking about the commitments all of us have made to our food choices. Yesterday, as I watched from the office window, Kip and Morgan and Martin planted the potatoes – a simple action. Yet, nothing could say it better. Yesterday, one day before the final delivery for the half-share group of this winter, we began planting next year’s winter crops. Now that’s a meeting of the cosmic and mundane.
We have welcomed our second intern this weekend. Martin is from Granville originally and will be attending Hocking College this fall. An email notice today announced that the award-winning movie, FOOD, INC., will be showing on POV Wednesday night. Yes, tonight at 9:00 PM on your PBS stations. If you haven’t seen it, we highly recommend it. The movie is also being streamed in its entirety between April 22 and April 29 at AboutFood, Inc.
As we do every season, we are asking folks to fill out the surveys about your experiences with us. This helps us so much! The streamlined format will only take a few minutes for you to finish. The survey is attached to this email, or there are hard copies available at the pickup sites today. If you share your share, please take one for your fellow sharer to fill out too. Thanks in advance for your efforts!! If you need more, just email us and we’ll get one to you.
Last but not least, let me scream our first planting of basil went into the hothouse last Friday. I can almost taste the pesto! Later the week parsley will be planted in the fields. This weekend Kip and I went to a gathering celebrating an old friend’s 90th birthday. As a party favor, we received tomato seeds from Fossalto Italy, his hometown. We’re excited to be able to have this unique tomato this summer!
For all the crew,
Becky (Kip, Dan, Cale, John, Julia, and Penny)
THIS WEEK’S VEGGIES
The share veggies had to be changed this week because we didn’t have enough spinach to fill out the amounts for all. We’re VERY sorry for the short notice.
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.
KALE – There is little doubt that Kale is our most popular green. Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content. The recipe for Kale Pesto is repeated on the next page.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
SWISS CHARD - It’s not hard to be amazed by the sheer ability of this plant to grow in all seasons. Refer to past newsletters for recipes, please
ARUGULA - Arugula has uses beyond salad: it can be sautéed or cooked in many other ways. In Roman times, arugula was grown for both its leaves and the seed. The seed was used for flavoring oils.
FRENCH BREAKFAST RADISHES - The first of the season radishes are so special for their tender crisp crunchy juiciness. Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
The Combo Corner from our Athens partners ~
This week’s bread selection from the Village Bakery and Cafe is Italian Whole Wheat.
The fruit basket for this winter season has ended.
~~~~~~~~~~~~~~~~~~~
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 6pm
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!
~~~~~~~~~~~
WINTER SURVEYS
are attached to this emailed newsletter, or in hard copy at your pickup site. Please help us make this a better experience by telling us what you like, and more importantly, what didn’t work so well for you; and if you can - also tell us why. Who knows, maybe we can change something so the next person doesn’t have that problem. We are on a constant mission to improve our services, so accept our thanks in advance!
KALE PESTO
This has been such a tremendously popular dish. I’m repeating the recipe because we have so many requests for it!! Thanks to Tristam Griffiths, one of the Upper Arlington Eco-tastic hosts for sharing this gem.
*3 cups kale-washed, or spun, then cut into strips about an inch thick
*1.5 cups pine nuts
*4 cloves of garlic(or 1T of the pre-chopped)
*1/4-1/2 cup of parmesan cheese
*1 cup olive oil
*salt and pepper to taste-I usually use about 1/2 t of salt and pepper
Put all above ingredients in a food processor and blend.
That's it-serve on anything.
Polenta Lasagna
Polenta:
4 cups water 1 teaspoon salt 1 ¾ cups cornmeal
Sauce:
3 Tablespoons olive oil
2 cups chopped onions
2 Tablespoons minced garlic cloves
2 teaspoons dried basil
1 teaspoon dried marjoram
½ teaspoon dried oregano
1 cup chopped red bell peppers
1 cup chopped green bell peppers
3 cups crushed tomatoes with juice (1 28-oz can)
½ cup dry red wine (optional, but good)
3 Tablespoons tomato paste
1 teaspoon salt (I use less than this since the polenta is salty)
1 teaspoon ground black pepper
1 cup Neufchatel or cream cheese (I just use a package)
1 large egg
2 cups rinsed, stemmed, and chopped Swiss chard, kale, spinach, or collard greens
1 ½ cups mild provolone, grated
1 cup grated Parmesan cheese
I like to add about 2 cups chopped mushrooms to the greens
Bring the water and salt to a boil in a large saucepan. Gradually whisk the cornmeal into the boiling water. (Be careful – it will bubble and send polenta napalm at you and it HURTS!!) Reduce the heat to low and let the polenta simmer, stirring often, until thick but pourable – doesn’t take too long. Pour the polenta onto a lightly oiled baking sheet. Use a lightly oiled spatula to spread it ½ inch thick or less. Refrigerate. (I find that using the back of a large metal spoon works better than a spatula – keep the spoon cold by dipping it into cold water while you spread the polenta)
Warm 2 Tablespoons of the olive oil in a saucepan on medium-high heat and sauté the onions for 5 minutes. Add the garlic, basil, marjoram, oregano, and bell peppers and sauté for 5 more minutes. Add the tomatoes and, if using, the wine. Bring to a simmer and add the tomato paste, salt, and black pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
Preheat the oven to 350 degrees. Lightly oil a 9x13-inch baking pan.
Soften the cream cheese in the oven (or microwave). Lightly beat the egg and stir it into the softened cheese. Heat the remaining Tablespoon of olive oil in a skillet or saucepan and sauté the greens until tender. (If you are using mushrooms, sauté them for a few minutes until they release their juices and then add the greens) Remove from heat and set aside.
Remove the polenta from the refrigerator and cut it into manageable 4x6-inch pieces that will fit together to make a single layer in the baking pan. Some gaps are okay.
To assemble the lasagna, spread a third of the sauce in the bottom of the prepared baking pan and top with a layer of polenta. Add the sautéed greens to the remaining sauce and spread half of it on the polenta. Spread the cream cheese mixture over the sauce and top with the grated provolone. Make a final layer of polenta and top with the rest of the sauce. Dust the parmesan evenly all over.
Cover the baking dish and bake for 45 minutes. Uncover and bake for 15 minutes more, until lightly browned. Remove from the oven and allow to sit for 10 minutes before serving.
From the Moosewood Restaurant New Classics by Molly Katzen
WEEK #19
April 21, 2010
This week we bid goodbye to the Columbus Half-share folks. Today is their last pickup for this Winter CSA season. We thank them for their support! (Also, let me say many thanks to Kip for stepping in last week with this part of the newsletter.) As this cycle is ending, I have been thinking about the commitments all of us have made to our food choices. Yesterday, as I watched from the office window, Kip and Morgan and Martin planted the potatoes – a simple action. Yet, nothing could say it better. Yesterday, one day before the final delivery for the half-share group of this winter, we began planting next year’s winter crops. Now that’s a meeting of the cosmic and mundane.
We have welcomed our second intern this weekend. Martin is from Granville originally and will be attending Hocking College this fall. An email notice today announced that the award-winning movie, FOOD, INC., will be showing on POV Wednesday night. Yes, tonight at 9:00 PM on your PBS stations. If you haven’t seen it, we highly recommend it. The movie is also being streamed in its entirety between April 22 and April 29 at AboutFood, Inc.
As we do every season, we are asking folks to fill out the surveys about your experiences with us. This helps us so much! The streamlined format will only take a few minutes for you to finish. The survey is attached to this email, or there are hard copies available at the pickup sites today. If you share your share, please take one for your fellow sharer to fill out too. Thanks in advance for your efforts!! If you need more, just email us and we’ll get one to you.
Last but not least, let me scream our first planting of basil went into the hothouse last Friday. I can almost taste the pesto! Later the week parsley will be planted in the fields. This weekend Kip and I went to a gathering celebrating an old friend’s 90th birthday. As a party favor, we received tomato seeds from Fossalto Italy, his hometown. We’re excited to be able to have this unique tomato this summer!
For all the crew,
Becky (Kip, Dan, Cale, John, Julia, and Penny)
THIS WEEK’S VEGGIES
The share veggies had to be changed this week because we didn’t have enough spinach to fill out the amounts for all. We’re VERY sorry for the short notice.
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.
KALE – There is little doubt that Kale is our most popular green. Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content. The recipe for Kale Pesto is repeated on the next page.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
SWISS CHARD - It’s not hard to be amazed by the sheer ability of this plant to grow in all seasons. Refer to past newsletters for recipes, please
ARUGULA - Arugula has uses beyond salad: it can be sautéed or cooked in many other ways. In Roman times, arugula was grown for both its leaves and the seed. The seed was used for flavoring oils.
FRENCH BREAKFAST RADISHES - The first of the season radishes are so special for their tender crisp crunchy juiciness. Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
The Combo Corner from our Athens partners ~
This week’s bread selection from the Village Bakery and Cafe is Italian Whole Wheat.
The fruit basket for this winter season has ended.
~~~~~~~~~~~~~~~~~~~
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 6pm
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!
~~~~~~~~~~~
WINTER SURVEYS
are attached to this emailed newsletter, or in hard copy at your pickup site. Please help us make this a better experience by telling us what you like, and more importantly, what didn’t work so well for you; and if you can - also tell us why. Who knows, maybe we can change something so the next person doesn’t have that problem. We are on a constant mission to improve our services, so accept our thanks in advance!
KALE PESTO
This has been such a tremendously popular dish. I’m repeating the recipe because we have so many requests for it!! Thanks to Tristam Griffiths, one of the Upper Arlington Eco-tastic hosts for sharing this gem.
*3 cups kale-washed, or spun, then cut into strips about an inch thick
*1.5 cups pine nuts
*4 cloves of garlic(or 1T of the pre-chopped)
*1/4-1/2 cup of parmesan cheese
*1 cup olive oil
*salt and pepper to taste-I usually use about 1/2 t of salt and pepper
Put all above ingredients in a food processor and blend.
That's it-serve on anything.
Polenta Lasagna
Polenta:
4 cups water 1 teaspoon salt 1 ¾ cups cornmeal
Sauce:
3 Tablespoons olive oil
2 cups chopped onions
2 Tablespoons minced garlic cloves
2 teaspoons dried basil
1 teaspoon dried marjoram
½ teaspoon dried oregano
1 cup chopped red bell peppers
1 cup chopped green bell peppers
3 cups crushed tomatoes with juice (1 28-oz can)
½ cup dry red wine (optional, but good)
3 Tablespoons tomato paste
1 teaspoon salt (I use less than this since the polenta is salty)
1 teaspoon ground black pepper
1 cup Neufchatel or cream cheese (I just use a package)
1 large egg
2 cups rinsed, stemmed, and chopped Swiss chard, kale, spinach, or collard greens
1 ½ cups mild provolone, grated
1 cup grated Parmesan cheese
I like to add about 2 cups chopped mushrooms to the greens
Bring the water and salt to a boil in a large saucepan. Gradually whisk the cornmeal into the boiling water. (Be careful – it will bubble and send polenta napalm at you and it HURTS!!) Reduce the heat to low and let the polenta simmer, stirring often, until thick but pourable – doesn’t take too long. Pour the polenta onto a lightly oiled baking sheet. Use a lightly oiled spatula to spread it ½ inch thick or less. Refrigerate. (I find that using the back of a large metal spoon works better than a spatula – keep the spoon cold by dipping it into cold water while you spread the polenta)
Warm 2 Tablespoons of the olive oil in a saucepan on medium-high heat and sauté the onions for 5 minutes. Add the garlic, basil, marjoram, oregano, and bell peppers and sauté for 5 more minutes. Add the tomatoes and, if using, the wine. Bring to a simmer and add the tomato paste, salt, and black pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
Preheat the oven to 350 degrees. Lightly oil a 9x13-inch baking pan.
Soften the cream cheese in the oven (or microwave). Lightly beat the egg and stir it into the softened cheese. Heat the remaining Tablespoon of olive oil in a skillet or saucepan and sauté the greens until tender. (If you are using mushrooms, sauté them for a few minutes until they release their juices and then add the greens) Remove from heat and set aside.
Remove the polenta from the refrigerator and cut it into manageable 4x6-inch pieces that will fit together to make a single layer in the baking pan. Some gaps are okay.
To assemble the lasagna, spread a third of the sauce in the bottom of the prepared baking pan and top with a layer of polenta. Add the sautéed greens to the remaining sauce and spread half of it on the polenta. Spread the cream cheese mixture over the sauce and top with the grated provolone. Make a final layer of polenta and top with the rest of the sauce. Dust the parmesan evenly all over.
Cover the baking dish and bake for 45 minutes. Uncover and bake for 15 minutes more, until lightly browned. Remove from the oven and allow to sit for 10 minutes before serving.
From the Moosewood Restaurant New Classics by Molly Katzen
April 16, 2010
Veggie List for Week 19
Veggie List for Week 19:
Pickups 4/21 & 4/24
*This is the last pickup for Columbus Half Share Members---THANK YOU!
Salad Mix
Swiss Chard
Kale (is replacing Spinach)
Shiitake Mushrooms
Arugula
Salad Radishes
Pickups 4/21 & 4/24
*This is the last pickup for Columbus Half Share Members---THANK YOU!
Salad Mix
Swiss Chard
Kale (is replacing Spinach)
Shiitake Mushrooms
Arugula
Salad Radishes
April 14, 2010
Week 18 Newsletter
ATHENS HILLS CSA
WEEK #18 April 14, 2010
Spring Salutations to All - These early spring days find us scurrying to get things done in a timely manner. We have begun clearing out the greenhouses in preparation for the planting of tomatoes and basil, which will replace the chard, kale, salad mix, et.al. Tomatoes which were germinated 2 to 3 weeks ago were potted up into large cell packs last week. Basil starts are in rows in flats and will be transplanted up into larger sizes. Kale and chard and salad mix were recently planted in the fields. These planting tasks primarily belong to Dan and he seems to have everything under control. Actually, he is amazingly good at the elaborate dance that must take place annually to assure there is no significant disruption in food supply. Meanwhile, Cale and I worked on getting the drip irrigation system up and running. The 5-horsepower pump is now required at this time of year as the greenhouses heat up rapidly and the moisture loss due to evaporation is significant. In addition, the plants from this past winter are fully mature and growing incredibly fast and can really suck up some water. All that being said, it is incredible that we can water acres of production with just a 5-horsepower pump. This watering miracle is made possible thru the use of drip irrigation. Drip irrigation is a thin hose that has holes (emitters) embossed into it at varying distances. Drip irrigation is such an efficient form of irrigation that the government has programs helping farmers switch over to drip. Speaking of dry ground, it is getting dry enough to plant potatoes and if the rain holds off I may try to stick'em in this weekend. I love planting potatoes. For us here at the farm, planting the spuds is a two person job. One of us drives the tractor and another person usually John (who's quick manual dexterity is really sharpened by his excellent guitar playing) tosses potatoes into a slowly spinning disk. They then fall to the ground and are covered by the planter. It is always gratifying when one is done planting potatoes because it appears you have accomplished so much; the hundreds of pounds of seed are gone from the back of the truck, and the flat field is now uniformly ridged with rows of potatoes. I could go on and on about this sort of thing, but greenhouses need closing. Until next time!
For all the crew,
Kip (Becky, Dan, Cale, Rob, John, Julia, Morgan and Penny)
THIS WEEK’S VEGGIES
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.
KALE – There is little doubt that Kale is our most popular green. Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content. It scores over 100% DV (daily value) for Vitamins A, C, and K.
SWISS CHARD – Gently sautéed, steamed, or added to broth for soup, this simple green is one of the hardiest for growing in this region. While the flavor and texture change subtly from one season to another, the reliability is unbeatable for providing winter green.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
ARUGULA – Arugula has uses beyond salad: it can be sautéed or cooked in many other ways. In Roman times, arugula was grown for both its leaves and the seed. The seed was used for flavoring oils.
SALAD RADISHES – The first of the season radishes are so special for their tender crisp crunchy juiciness. Enjoy these on salads, bread and butter, with a dip, in a stir-fry, or just by themselves, maybe a pinch of salt.
SPINACH - Enjoy this raw or sautéed, steamed, or any other wonderful way for this luscious green goodness to be prepared.
The Combo Corner from our Athens partners ~
This week’s bread selection from the Village Bakery and Cafe is Onion, Poppy Seed,
The fruit basket has ended for this winter season.
We’re 99.9% sure about our new pickup site in Dublin in the Pilates Studio near Whole Foods on Sawmill. Exact details next week. If this is closer to home, switching is easy to do now. Just let us know.
Radish Vinaigrette
"Great with greens, this spicy-hot dressing will also enliven steamed vegetables."
1/3 cup olive oil
2 Tablespoons rice vinegar
1 radish, chopped
1/4 teaspoon salt
1 teaspoon honey
Combine all ingredients in a food processor and puree. Makes about 1/2 cup.
--The Organic Kitchen Garden, Ann Lovejoy
"Great with greens, this spicy-hot dressing will also enliven steamed vegetables."
1/3 cup olive oil
2 Tablespoons rice vinegar
1 radish, chopped
1/4 teaspoon salt
1 teaspoon honey
Combine all ingredients in a food processor and puree. Makes about 1/2 cup.
--The Organic Kitchen Garden, Ann Lovejoy
(Rob sent this over from his kitchen calendar.)
Refreshing and Cleansing Radish Salad – inspired by The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005) Serves 4 to 6.
Ingredients:
2 cups peeled and thinly sliced daikon or other radishes 1 cup thinly sliced green apple, sliced into half-moons 1/3 cup grated carrot ¼ cup thinly sliced red onion, sliced into half moons 1 red radish, grated ¼ cup freshly-squeezed orange juice 2 tsp brown rice syrup or maple syrup 1 tsp freshly squeezed lime juice 1 tsp sea salt 10 leaves fresh mint and cilantro (optional)
1. Combine daikon, apple, carrot, onion, and red radish in a large mixing bowl. 2. In a small mixing bowl, whisk together the orange and lime juice, sea salt and rice syrup. 3. Pour the liquid over the veggies and toss well to combine. Garnish w/ mint & cilantro.
Radish Chutney 10 Radishes 2 tsp Coriander Seeds 3 tsp Black Gram* 3 tsp Tamarind Pulp ½ tsp Asafetida* 5 dry Red Chilies ¼ tsp Fenugreek Seeds ½ tsp Turmeric Powder 3 tsp Oil salt to taste
FOR SEASONING:
½ tsp Mustard Seeds ¼ tsp Cumin Seeds ½ tsp Bengal Gram* ½ tsp Black Gram Some Curry leaves 1 tsp oil
PREPARATION: Wash the radishes well and cut them into medium pieces. In a pan heat the oil and add the coriander seeds along with the fenugreek seeds and black gram. Fry well for some time till they become golden brown in color and finally add the red chilies and fry. Transfer them into a plate and let cool. Add the chopped radishes to the pan along with the turmeric and asafetida and fry till they turn a little brown. Turn off the flame and let the radishes cool. When the contents become cool, grind then into a fine paste by adding little water, tamarind pulp and the salt. Don’t add too much water, as the chutney should have a thick consistency. For Seasoning: In a small pan heat the oil and add the mustard Seeds. When they sputter, add the bengal gram, black gram, cumin seeds and the curry leaves. Fry till the dals turn golden brown. Garnish the chutney. *Asafetida – a resin with an acrid and bitter taste and a strong odour. Store is a jar with a strong airtight seal to prevent the smell dispersing into other ingredients.
*Bengal Gram – Bengal gram is used whole in lentil curries. The flour (besan) is used to prepare bhahias and may be used to flavor and thicken curries.
*Black Gram - Also known as Urid Dahl. This lentil is similar in size to moong dhal and is available either with the blackish hull retained or removed. Inside, the lentil is a creamy white. It takes a long time to cook and has a slightly drier texture than moong dhal.
Subscribe to:
Posts (Atom)
