Veggie List for Week 19
Pickups: 10/20 & 10/23
Salad Radishes
Arugula
Mustard
Winter Squash (Spaghetti and/or Acorn)
Garlic
Salad Mix
Mushrooms
Peppers
October 15, 2010
October 13, 2010
Week 18 Newsletter
Week #18 October 13, 2010
This extended season of temperate weather has allowed us do a little ‘catch-up’ with the tasks for the fall. The trim mowing is practically finished for the year thanks to Martin’s return over the weekend. And while we are saying thank you, Maria is included. She has been volunteering one day a week since her internship ended with the beginning of her classes a few weeks ago. We are so grateful to them for their help!
Yesterday Kip drilled the holes for the ground stakes for the new greenhouse. We are planning to get a head start on the soil preparation. We don’t expect the frame until next week, but we need to plant as soon as it’s erected. Work continues on the endwalls of the other houses. In the others, the spinach has been seeded, the chard transplanted. This week the crew will be transplanting kale into those houses too. The final picking of peppers and eggplants is also happening this week. We are grateful for the especially long season for these summer treasures because that means more for you!
Rob has been very busy with our new regimen for mushrooms. Those of you who have visited for the Open Farm Day may remember that we had room to expand in each growing area. We have increased our production for fall and winter numbers. Routines in the mushroom grow room are changing, but remain under Rob’s careful and meticulous supervision. Good work Rob!
Numbers for the winter cycle continue to increase at a record pace. We are nearly three-quarters full and open enrollment has just been begun. Thanks to all of you who have informed and recruited friends and/or neighbors to our program.
With the end of the summer cycle close to ending, we will be sending the survey for your opinion, comments, and overall ratings of our program. To make it easy for everyone, this season we will be using Survey Monkey, an online tool that is easy to use and anonymous. Expect it at t he end of this week or the beginning of next week #19. We hope you will take a moment to help us improve our service. Thanks in advance for input.
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren
THIS WEEK’S VEGGIES
Dill or Cilantro - Either of these aromatic and flavorful herbs is good chopped fresh in salad, on fish, or in a dip just to name a few of their versatile uses.
Mushrooms - This week’s mu-shrooms are shiitake. Don’t forget to simmer the stems, strain and freeze it for later use in soup or other savory dishes.
Sunflower Microgreens - Many of you have told us how much you love these little trea-sures of crunchy, juicy flavor! We strive to have plenty to sa-tisfy your taste buds!
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Eggplant - While they’re aren’t very large in size, they are still flavorful. We are still using them in stir-fry as well as sautéed veggfies, a wonderful idea over rice or pasta!
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer Tomatoes - If you have had your fill of tomatoes for the season, don’t fret because they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
The Combo Corner
The fruit selection from Cherry Orchard includes newly harvested Golden Delicious apples. Just as in the veggie shares this summer, this season’s fruit share is quite different from last year. While early there was lots of variety, the later crops like grapes and pears did not produce much. But also different from last year, the apple crop this year is ab-undant!
This week’s bread from The Village Bakery and Café is Italian Wheat.
The cheese share from Integration Acres this week includes Griffin’s Dream and White Goat Cheddar.
Recipe: Arugula Aioli
“Aioli is a garlicky mayonnaise from the south of France. Here, it’s flavored with peppery arugula—perfect as a dip for boiled shrimp or fresh vegetables."
Ingredients
5 ounces arugula
½ cup mayonnaise
3 garlic cloves, minced
1 shallot, minced
1 tablespoon fresh lemon juice
1 ½ teaspoons honey
½ cup chopped fresh parsley
½ teaspoon salt
Coarsely ground black pepper
Instructions
1. Place all ingredients in a blender or food processor. Process until smooth.
Makes 1 2/3 cups.
--courtesy of www.RelishMag.com
Recipe: Spanish Rice
(Serves 4 to 6)
This dish is quite satisfying on a chilly fall evening, perhaps as an accompaniment to a soup and green salad? You decide, but don’t forget to savor those flavors of summer deliciously combined in this recipe.
6 C cooked Rice (done well ahead of time)
1 to 2 Tbs. Olive Oil
1 ½ C minced Onion
¾ tsp. Salt
1 large Bell Pepper, minced
2 large cloves Garlic, minced
½ tsp. dried Oregano
2 tsp. dried Basil
3 medium-sized Tomatoes, peeled, seeded, and minced
½ C sliced, pitted green olives
Freshly ground Black Pepper
Cayenne
Minced fresh Parsley, for the top
For the rice…cook 4 cups of rice in 6 cups of boiling water until tender (15 to 20 minutes for white rice, or 35 to 40 for brown rice).
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and half the salt, and sauté over medium heat for about 5 minutes, or until the onion begins to soften.
Add bell pepper, garlic, and herbs. Sauté over medium heat for another 5 minutes, or until the pepper is just tender.
Stir in the cooked rice, tomatoes, remaining salt, and olives. Season to taste with freshly ground black pepper and cayenne.
Serve hot, topped with minced fresh parsley. Enjoy!
(Recipe courtesy of Molly Katzen’s The Enchanted Broccoli Forest, 1995)
Recipe: Arugula Frittata
1 Tbs. olive oil
½ C. minced onion
¾ tsp. salt
a pinch of dried oregano
a pinch of dried thyme
8 to 10 mushrooms, sliced
about 1 C. summer squash
½ C minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
4 or 5 eggs
¼ lb. fontina cheese, grated or sliced
Preheat oven 375F.
Heat the oil on the stovetop in a 9- or 10-inch cast-iron skillet. Add the onion and half the salt, and sauté over medium heat for about 5 minutes.
Add dried herbs, mushrooms, zuchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes or until the vegetables are just tender.
Turn the heat up; add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two—until some of the liquid evaporates. Stir in the basil.
Beat the eggs in a separate bowl, and then pour them into the vege-tables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)
This extended season of temperate weather has allowed us do a little ‘catch-up’ with the tasks for the fall. The trim mowing is practically finished for the year thanks to Martin’s return over the weekend. And while we are saying thank you, Maria is included. She has been volunteering one day a week since her internship ended with the beginning of her classes a few weeks ago. We are so grateful to them for their help!
Yesterday Kip drilled the holes for the ground stakes for the new greenhouse. We are planning to get a head start on the soil preparation. We don’t expect the frame until next week, but we need to plant as soon as it’s erected. Work continues on the endwalls of the other houses. In the others, the spinach has been seeded, the chard transplanted. This week the crew will be transplanting kale into those houses too. The final picking of peppers and eggplants is also happening this week. We are grateful for the especially long season for these summer treasures because that means more for you!
Rob has been very busy with our new regimen for mushrooms. Those of you who have visited for the Open Farm Day may remember that we had room to expand in each growing area. We have increased our production for fall and winter numbers. Routines in the mushroom grow room are changing, but remain under Rob’s careful and meticulous supervision. Good work Rob!
Numbers for the winter cycle continue to increase at a record pace. We are nearly three-quarters full and open enrollment has just been begun. Thanks to all of you who have informed and recruited friends and/or neighbors to our program.
With the end of the summer cycle close to ending, we will be sending the survey for your opinion, comments, and overall ratings of our program. To make it easy for everyone, this season we will be using Survey Monkey, an online tool that is easy to use and anonymous. Expect it at t he end of this week or the beginning of next week #19. We hope you will take a moment to help us improve our service. Thanks in advance for input.
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren
THIS WEEK’S VEGGIES
Dill or Cilantro - Either of these aromatic and flavorful herbs is good chopped fresh in salad, on fish, or in a dip just to name a few of their versatile uses.
Mushrooms - This week’s mu-shrooms are shiitake. Don’t forget to simmer the stems, strain and freeze it for later use in soup or other savory dishes.
Sunflower Microgreens - Many of you have told us how much you love these little trea-sures of crunchy, juicy flavor! We strive to have plenty to sa-tisfy your taste buds!
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Eggplant - While they’re aren’t very large in size, they are still flavorful. We are still using them in stir-fry as well as sautéed veggfies, a wonderful idea over rice or pasta!
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer Tomatoes - If you have had your fill of tomatoes for the season, don’t fret because they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
The Combo Corner
The fruit selection from Cherry Orchard includes newly harvested Golden Delicious apples. Just as in the veggie shares this summer, this season’s fruit share is quite different from last year. While early there was lots of variety, the later crops like grapes and pears did not produce much. But also different from last year, the apple crop this year is ab-undant!
This week’s bread from The Village Bakery and Café is Italian Wheat.
The cheese share from Integration Acres this week includes Griffin’s Dream and White Goat Cheddar.
Recipe: Arugula Aioli
“Aioli is a garlicky mayonnaise from the south of France. Here, it’s flavored with peppery arugula—perfect as a dip for boiled shrimp or fresh vegetables."
Ingredients
5 ounces arugula
½ cup mayonnaise
3 garlic cloves, minced
1 shallot, minced
1 tablespoon fresh lemon juice
1 ½ teaspoons honey
½ cup chopped fresh parsley
½ teaspoon salt
Coarsely ground black pepper
Instructions
1. Place all ingredients in a blender or food processor. Process until smooth.
Makes 1 2/3 cups.
--courtesy of www.RelishMag.com
Recipe: Spanish Rice
(Serves 4 to 6)
This dish is quite satisfying on a chilly fall evening, perhaps as an accompaniment to a soup and green salad? You decide, but don’t forget to savor those flavors of summer deliciously combined in this recipe.
6 C cooked Rice (done well ahead of time)
1 to 2 Tbs. Olive Oil
1 ½ C minced Onion
¾ tsp. Salt
1 large Bell Pepper, minced
2 large cloves Garlic, minced
½ tsp. dried Oregano
2 tsp. dried Basil
3 medium-sized Tomatoes, peeled, seeded, and minced
½ C sliced, pitted green olives
Freshly ground Black Pepper
Cayenne
Minced fresh Parsley, for the top
For the rice…cook 4 cups of rice in 6 cups of boiling water until tender (15 to 20 minutes for white rice, or 35 to 40 for brown rice).
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and half the salt, and sauté over medium heat for about 5 minutes, or until the onion begins to soften.
Add bell pepper, garlic, and herbs. Sauté over medium heat for another 5 minutes, or until the pepper is just tender.
Stir in the cooked rice, tomatoes, remaining salt, and olives. Season to taste with freshly ground black pepper and cayenne.
Serve hot, topped with minced fresh parsley. Enjoy!
(Recipe courtesy of Molly Katzen’s The Enchanted Broccoli Forest, 1995)
Recipe: Arugula Frittata
1 Tbs. olive oil
½ C. minced onion
¾ tsp. salt
a pinch of dried oregano
a pinch of dried thyme
8 to 10 mushrooms, sliced
about 1 C. summer squash
½ C minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
4 or 5 eggs
¼ lb. fontina cheese, grated or sliced
Preheat oven 375F.
Heat the oil on the stovetop in a 9- or 10-inch cast-iron skillet. Add the onion and half the salt, and sauté over medium heat for about 5 minutes.
Add dried herbs, mushrooms, zuchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes or until the vegetables are just tender.
Turn the heat up; add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two—until some of the liquid evaporates. Stir in the basil.
Beat the eggs in a separate bowl, and then pour them into the vege-tables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)
October 6, 2010
Week 17 Newsletter
Week #17 October 6, 2010
The beginning of October is full of hustle and bustle for the farm. Indeed, many others off the farm are feeling this urgency to prepare for the cold too. For us, this week will see the last of the metal track, which holds the end wall plastic, finally fixed to the wooden supports that Greg installed last month. Our greenhouse builder called this morning to tell us that the ground stakes for the new house are finished, and the tubing for the wall/roof support should be on schedule for the 15th. In the meantime, we will prepare the ground inside as much as we can, so that we can plant that house as soon as the plastic is in place.
The mower was finally returned last week so we are dodging raindrops trying to catch up with that task. (If we ever can…). The starts house is full of transplants for the greenhouse planting which is continuing this week. Some rows in those houses were seeded with spinach last week. Other starts will be planted in their designated rows as they become mature enough to transplant. The winter squash was harvested last week and is in the storage bunker curing for the later distribution this winter. We are almost finished breaking the bulbs of garlic into cloves for planting. This was our third year of failed garlic plantings, so we are hoping that by changing fields and with the new drainage project completed that we will once again have garlic that someone else would actually want.
We received some welcome news on Tuesday. A U.S. Court of Appeals has reversed a decision concerning dairy labeling in Ohio. For three years, the Center for Food Safety, OEFFA, Interna-tional Dairy Foods Association, Organic Trade Association, Food and Water Watch, and Physicians for Social Responsibility have urged a reversal of a rule which would have severely restricted consumers’ right to know if the cows providing their milk were treated with artificial growth hor-mones (rbGH). The court reversed an earlier ruling, citing among other reasons that only 70 of the 2700 replies to the Ohio Dept. of Ag. supported the law. The bulk of the responses from the public were overwhelmingly vocal about the right to know what is in our food. Thanks. Have a great week.
From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff
THIS WEEK’S VEGGIES
Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care.
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.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer Tomatoes - If you have had your fill of toma-toes for the season, don’t fret be-cause they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
Sorrel - Known to many as French Sorrel, this flavorful herb will add lemony flavor to salad, a tuna fish sandwich, or many oth-er fish dishes. Recipes on 2nd page.
The Combo Corner
The fruit selections from Cherry Orchard are Mutzu, a Japanese yellow apple and Stayman Winesap, an heirloom variety that is tart and crisp and great for snacking or bak-ing.
This week’s bread from The Village Bakery and Café is a French Galette.
The cheese share from Integration Acres this week includes Chevre and Chase Cheddar, a white goat cheddar.
1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 lb. dried
1/3 cup minced sorrel leaves
Heat a large sauté pan over medium high heat, then pour in the oil. Add mushrooms, garlic, onion and hot pepper and sauté for about 5 mi-nutes. Stir in the toma-toes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.
Recipe: Leek and Sorrel Pancakes with Smoked Salmon -
adapted from Big Oven.com
1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish
Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and sauté until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.
Recipe: Apple Sorbet With Sorrel Recipe
From Victory Garden. via the RecipeZaar
SERVES 4
2 cups apples
2 cups apple juice
2 cups French sorrel, firmly packed
1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 mi-nutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve
Recipe: Sorrel Soup
Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup... It can be eaten hot or chilled.
Sorrel is classic as a sauce for fish:
Recipe: Sorrel Sauce for Fish
from The Peppermill Rest. in Clearwater, FL
1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper
Combine sorrel, wine, and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consis-tency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
Recipe: Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt, and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
The beginning of October is full of hustle and bustle for the farm. Indeed, many others off the farm are feeling this urgency to prepare for the cold too. For us, this week will see the last of the metal track, which holds the end wall plastic, finally fixed to the wooden supports that Greg installed last month. Our greenhouse builder called this morning to tell us that the ground stakes for the new house are finished, and the tubing for the wall/roof support should be on schedule for the 15th. In the meantime, we will prepare the ground inside as much as we can, so that we can plant that house as soon as the plastic is in place.
The mower was finally returned last week so we are dodging raindrops trying to catch up with that task. (If we ever can…). The starts house is full of transplants for the greenhouse planting which is continuing this week. Some rows in those houses were seeded with spinach last week. Other starts will be planted in their designated rows as they become mature enough to transplant. The winter squash was harvested last week and is in the storage bunker curing for the later distribution this winter. We are almost finished breaking the bulbs of garlic into cloves for planting. This was our third year of failed garlic plantings, so we are hoping that by changing fields and with the new drainage project completed that we will once again have garlic that someone else would actually want.
We received some welcome news on Tuesday. A U.S. Court of Appeals has reversed a decision concerning dairy labeling in Ohio. For three years, the Center for Food Safety, OEFFA, Interna-tional Dairy Foods Association, Organic Trade Association, Food and Water Watch, and Physicians for Social Responsibility have urged a reversal of a rule which would have severely restricted consumers’ right to know if the cows providing their milk were treated with artificial growth hor-mones (rbGH). The court reversed an earlier ruling, citing among other reasons that only 70 of the 2700 replies to the Ohio Dept. of Ag. supported the law. The bulk of the responses from the public were overwhelmingly vocal about the right to know what is in our food. Thanks. Have a great week.
From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff
THIS WEEK’S VEGGIES
Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care.
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.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer Tomatoes - If you have had your fill of toma-toes for the season, don’t fret be-cause they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
Sorrel - Known to many as French Sorrel, this flavorful herb will add lemony flavor to salad, a tuna fish sandwich, or many oth-er fish dishes. Recipes on 2nd page.
The Combo Corner
The fruit selections from Cherry Orchard are Mutzu, a Japanese yellow apple and Stayman Winesap, an heirloom variety that is tart and crisp and great for snacking or bak-ing.
This week’s bread from The Village Bakery and Café is a French Galette.
The cheese share from Integration Acres this week includes Chevre and Chase Cheddar, a white goat cheddar.
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! And don’t forget the waxed boxes too! Thanks.
Recipe: Penne with Mushrooms and Fresh Sorrel
from The Good Herb by J. Benn Hurley
1 Tablespoon olive oil
12 ounces mushrooms, sliced
1 Tablespoon olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced 1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 lb. dried
1/3 cup minced sorrel leaves
Heat a large sauté pan over medium high heat, then pour in the oil. Add mushrooms, garlic, onion and hot pepper and sauté for about 5 mi-nutes. Stir in the toma-toes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.
Recipe: Leek and Sorrel Pancakes with Smoked Salmon -
adapted from Big Oven.com
1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish
Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and sauté until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.
Recipe: Apple Sorbet With Sorrel Recipe
From Victory Garden. via the RecipeZaar
SERVES 4
2 cups apples
2 cups apple juice
2 cups French sorrel, firmly packed
1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 mi-nutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve
Recipe: Sorrel Soup
Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup... It can be eaten hot or chilled.
Sorrel is classic as a sauce for fish:
Recipe: Sorrel Sauce for Fish
from The Peppermill Rest. in Clearwater, FL
1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper
Combine sorrel, wine, and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consis-tency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
Recipe: Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt, and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
October 1, 2010
Veggie List for Week 17
Veggie List for Week 17
Pickups 10/6 & 10/9
Sunflower Microgreens
Mushrooms
Salad Mix
Tomatoes
Peppers
Sorrel
Arugula
Pickups 10/6 & 10/9
Sunflower Microgreens
Mushrooms
Salad Mix
Tomatoes
Peppers
Sorrel
Arugula
September 29, 2010
Week 16 Newsletter
Week #16 September 29, 2010
The rain that we have been waiting for finally arrived on Tuesday’s harvest morning. Chilly, wet farmers crouched in the fields to pick lettuces, herbs and greens for your feasting this coming week. Between the drastic change in temperatures and the rain, autumn has fully arrived here. The only thing missing is the beautiful color of the changing leaves. And that will happen soon too.
Many folks have let us know their intentions for the 2011 Winter CSA cycle. We are thankful that many of you from the summer are continuing into the winter with us. Some folks only join us for the winter. Whatever your decision, please take a minute to let us know yours. Thanks!
On Monday, we began the process of turning the greenhouses from summer (tomatoes) to winter (greens, spinach, salad, etc.) It will take several days. In fact, the whole process will not be completed for several weeks. The plants need enough time to set the roots before the really cold winter temperatures are here. It is also a time for harvesting the winter squashes. We are never sure just how many squashes are out in the field until the day we pick them up and put them into the wagon.
Today we received an email from OEFFA. This organization has been at the front of the organic movement in Ohio since the late 1980’s. And while some may want us to shy away from political topics, Carol Goland, the director, shared some staggering figures about the lobbying monies spent by corporate ‘big guys’ that could have disastrous effects for farms like us. Monsanto spent $8.7 million; the National Pork Producers Council spent $1.3 million; the American Farm Bureau Federation spent $5.1 million; and Cargill spent $1.7 million in 2009. OEFFA is trying to raise some funds to help with keeping the voice of the small farmer in the minds of the legislators. Below is a link to donate should you care to do so. Thanks for the consideration. http://cts.vresp.com/c/OhioEcologicalFoodFa/58b9e72799/f32f60aeba/2e0fec0b78/source=em&v=ai&amt=30 Have a great week! From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren
THIS WEEK’S VEGGIES
Dill or Cilantro- You will receive one of these two. They were packed randomly, so it’s difficult to say who has what. They are both very pungent, but wildly different in flavor. We hope you enjoy whichever one you have received.
Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care. There is a new recipe on the 2nd page from a member in Bexley.
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 impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna, tatsoi, and baby pac choi. These will add a little tanginess to the flavor of the mix.
Heirloom Tomatoes - If you have had your fill of tomatoes for the season, don’t fret because they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
Collards - Many people say that collards have to be cooked with pork, and cooked for a long time, but the recipe on the second page will prove that to be incorrect. Kip and I had this at a recent dinner and it was marvelous!
The Combo Corner
The fruit selections from Cherry Orchard include Gala, Yellow Delicious, and Melrose (Ohio’s state apple) apples.
This week’s bread from The Village Bakery and Café is Honey Oat Wheat.
The cheese share from Integration Acres this week includes Smokey Goat and Raw Milk Aged Gouda.
Other Farm Notes
A man walks into the site for his CSA pickup. The person who assists him asks for his returned box. The man replies that they need not worry as he has recycled all of his boxes at home. And his green bags are neatly stacked at home too.
What’s wrong with this story?
1. Waxed boxes cannot be recycled.
2. Green bags and waxed boxes need returned each time you pick up a new share.
Help us write a new ending. Please return your bags and boxes. Thanks.
Many thanks to Patti R. for sending this yummy –sounding recipe for mushrooms. I hope you enjoy it!!
"This recipe has become a favo-rite of ours with the benefit of your lovely mushrooms!"
Recipe: Mushroom Ragu--a rich, deep flavored pasta sauce like Bolognese--but meatless.
Heat in a large, heavy skillet:
2 T olive oil Add and cook over medium heat until very tender:
1 large yellow onion, peel and dice fine
1 large carrot, peeled and diced fine
2 celery stalks, diced fine
salt
When cooked through with no crunch, but with little or no browning, add:
6 thyme sprigs, leaves picked from stems
6 parsley sprigs, leaves only, chopped
1 bay leaf
Cook for 1 minute. Add and cook for 5 minutes:
1/2 cup diced tomatoes
Set aside. Carefully clean and slice:
2 lbs. mushrooms (choose a mixture if you prefer)
Cook the mushrooms in olive oil and a little butter, letting the juices boil away or tip off the juices and set them aside. Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter). The reserved juices can be added back to the sauce later in place of some of the water or broth. Sauté each type of mushroom separately until tender and lightly browned.
Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables. Combine with the vegetables and herbs in the large skillet and add:
1/2 cup cream or crème fraiche
1 cup water or chicken broth
Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.
Variation: Add 1/2 cup peas, cooked greens such as spinach, rocket (arugula)
or chard to the sauce with the broth and cream.
From: The Art of Simple Food, Alice Waters
"Also, I don't know if you passed on this tip or I read it elsewhere. But I always steep the mu-shroom stems in a cup or two of water, creating a flavorful mushroom broth that I freeze to use in soups, gravies and to add to recipes such as the above when broth is called for. I compost the stems after the broth is created."
Recipe: LEMON-DILL FISH From COOKS.COM
2 slices bread, toasted until crisp
1 tbsp. flour
4 Ritz, Keebler Club or Saltine Crackers
1/4 tsp. paprika
1 1/2 tsp. fresh dill
1/4 tsp. each onion powder and garlic powder
1 lemon, halved
1/4 tsp. crushed peppercorns or black pepper
paprika, for sprinkling (optional)
1 lb. white fish, such as flounder, haddock or cod fillets (about 1/2-inch thick)
In a blender or food processor, process first 6 ingredients to make crumbs. Line a shallow baking sheet with foil. Place fish on foil; brush with melted butter and sprinkle generously with the seasoned crumb mixture. Slice the lemon in halves; save half to make slices or wedges for serving. Squeeze the other half of the lemon over the fish. Crush the peppercorns with the side of a heavy knife and sprinkle over fish.
Bake in preheated 350°F oven until the fish flakes easily with a fork, about 15-20 minutes depending upon thickness of fillets.
Garnish with lemon wedges or slices (and a sprig of parsley or dill, if desired). Sprinkle top lightly with paprika for extra color, if desired.
The rain that we have been waiting for finally arrived on Tuesday’s harvest morning. Chilly, wet farmers crouched in the fields to pick lettuces, herbs and greens for your feasting this coming week. Between the drastic change in temperatures and the rain, autumn has fully arrived here. The only thing missing is the beautiful color of the changing leaves. And that will happen soon too.
Many folks have let us know their intentions for the 2011 Winter CSA cycle. We are thankful that many of you from the summer are continuing into the winter with us. Some folks only join us for the winter. Whatever your decision, please take a minute to let us know yours. Thanks!
On Monday, we began the process of turning the greenhouses from summer (tomatoes) to winter (greens, spinach, salad, etc.) It will take several days. In fact, the whole process will not be completed for several weeks. The plants need enough time to set the roots before the really cold winter temperatures are here. It is also a time for harvesting the winter squashes. We are never sure just how many squashes are out in the field until the day we pick them up and put them into the wagon.
Today we received an email from OEFFA. This organization has been at the front of the organic movement in Ohio since the late 1980’s. And while some may want us to shy away from political topics, Carol Goland, the director, shared some staggering figures about the lobbying monies spent by corporate ‘big guys’ that could have disastrous effects for farms like us. Monsanto spent $8.7 million; the National Pork Producers Council spent $1.3 million; the American Farm Bureau Federation spent $5.1 million; and Cargill spent $1.7 million in 2009. OEFFA is trying to raise some funds to help with keeping the voice of the small farmer in the minds of the legislators. Below is a link to donate should you care to do so. Thanks for the consideration. http://cts.vresp.com/c/OhioEcologicalFoodFa/58b9e72799/f32f60aeba/2e0fec0b78/source=em&v=ai&amt=30 Have a great week! From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren
THIS WEEK’S VEGGIES
Dill or Cilantro- You will receive one of these two. They were packed randomly, so it’s difficult to say who has what. They are both very pungent, but wildly different in flavor. We hope you enjoy whichever one you have received.
Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care. There is a new recipe on the 2nd page from a member in Bexley.
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 impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna, tatsoi, and baby pac choi. These will add a little tanginess to the flavor of the mix.
Heirloom Tomatoes - If you have had your fill of tomatoes for the season, don’t fret because they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
Collards - Many people say that collards have to be cooked with pork, and cooked for a long time, but the recipe on the second page will prove that to be incorrect. Kip and I had this at a recent dinner and it was marvelous!
The Combo Corner
The fruit selections from Cherry Orchard include Gala, Yellow Delicious, and Melrose (Ohio’s state apple) apples.
This week’s bread from The Village Bakery and Café is Honey Oat Wheat.
The cheese share from Integration Acres this week includes Smokey Goat and Raw Milk Aged Gouda.
Other Farm Notes
A man walks into the site for his CSA pickup. The person who assists him asks for his returned box. The man replies that they need not worry as he has recycled all of his boxes at home. And his green bags are neatly stacked at home too.
What’s wrong with this story?
1. Waxed boxes cannot be recycled.
2. Green bags and waxed boxes need returned each time you pick up a new share.
Help us write a new ending. Please return your bags and boxes. Thanks.
In the next weeks, we will be sending you our seasonal survey via email. We hope you will feel free to express your thoughts concerning our service and products. Many changes have taken place since our first season. Many of them are the direct response to concerns and suggestions of our members. Don’t worry too much about our feelings. We put on our heavy armor before reading them. Seriously – we really want to know!
Recipe: COLD COLLARD SALAD
We had this salad for dinner last week, and it was delicious. The basic recipe comes from our friend, Stacy, one of the co-owners of the cows that provide the Snowville Creamery with milk.
De-stem the collards and tear or cut the leaves into bite-sized pieces. Steam these until tender. In a bowl, layer half of the steamed collards, then half of a grated carrot and some kind of savory cheese such as blue, feta, sharp cheddar, etc. Then repeat this process. Drizzle with a vinaigrette dressing of your choice. Cover and chill in the refrigerator for at least half of an hour. Mix before serving. Serves from 2-4.
Many thanks to Patti R. for sending this yummy –sounding recipe for mushrooms. I hope you enjoy it!!
"This recipe has become a favo-rite of ours with the benefit of your lovely mushrooms!"
Recipe: Mushroom Ragu--a rich, deep flavored pasta sauce like Bolognese--but meatless.
Heat in a large, heavy skillet:
2 T olive oil Add and cook over medium heat until very tender:
1 large yellow onion, peel and dice fine
1 large carrot, peeled and diced fine
2 celery stalks, diced fine
salt
When cooked through with no crunch, but with little or no browning, add:
6 thyme sprigs, leaves picked from stems
6 parsley sprigs, leaves only, chopped
1 bay leaf
Cook for 1 minute. Add and cook for 5 minutes:
1/2 cup diced tomatoes
Set aside. Carefully clean and slice:
2 lbs. mushrooms (choose a mixture if you prefer)
Cook the mushrooms in olive oil and a little butter, letting the juices boil away or tip off the juices and set them aside. Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter). The reserved juices can be added back to the sauce later in place of some of the water or broth. Sauté each type of mushroom separately until tender and lightly browned.
Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables. Combine with the vegetables and herbs in the large skillet and add:
1/2 cup cream or crème fraiche
1 cup water or chicken broth
Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.
Variation: Add 1/2 cup peas, cooked greens such as spinach, rocket (arugula)
or chard to the sauce with the broth and cream.
From: The Art of Simple Food, Alice Waters
"Also, I don't know if you passed on this tip or I read it elsewhere. But I always steep the mu-shroom stems in a cup or two of water, creating a flavorful mushroom broth that I freeze to use in soups, gravies and to add to recipes such as the above when broth is called for. I compost the stems after the broth is created."
Recipe: LEMON-DILL FISH From COOKS.COM
2 slices bread, toasted until crisp
1 tbsp. flour
4 Ritz, Keebler Club or Saltine Crackers
1/4 tsp. paprika
1 1/2 tsp. fresh dill
1/4 tsp. each onion powder and garlic powder
1 lemon, halved
1/4 tsp. crushed peppercorns or black pepper
paprika, for sprinkling (optional)
1 lb. white fish, such as flounder, haddock or cod fillets (about 1/2-inch thick)
In a blender or food processor, process first 6 ingredients to make crumbs. Line a shallow baking sheet with foil. Place fish on foil; brush with melted butter and sprinkle generously with the seasoned crumb mixture. Slice the lemon in halves; save half to make slices or wedges for serving. Squeeze the other half of the lemon over the fish. Crush the peppercorns with the side of a heavy knife and sprinkle over fish.
Bake in preheated 350°F oven until the fish flakes easily with a fork, about 15-20 minutes depending upon thickness of fillets.
Garnish with lemon wedges or slices (and a sprig of parsley or dill, if desired). Sprinkle top lightly with paprika for extra color, if desired.
September 24, 2010
Veggie List for Week 16 Pickups
Veggie List for Week 16 Pickups: 9/29 & 10/2
Collard Greens
Sunflower Microgreens
Mushrooms
Salad Mix
Tomatoes
Cilantro or Dill
Collard Greens
Sunflower Microgreens
Mushrooms
Salad Mix
Tomatoes
Cilantro or Dill
September 22, 2010
Week 15 Newsletter
Week #15 September 22, 2010
Last week, I mentioned our need for a good soaking rain since the drai-nage projects were complete. Little did I imagine that less than 48 hours later, the tor-nado sirens would be sounding! The farm and its occupants as well as the crew who work here were extremely fortunate in the storm. We lost electricity for three days. We did get some rain. We mostly got WIND! We were able to empty the walk-ins into the refrigerator box on the deli-very truck. The cooler box engine is separate from the truck engine so the diesel bill wasn’t too awful. The natural gas generator provided the power we needed to run the packing room last Friday, and the portable generator went from one small refrigerator to another to the chest freezer in rotation. It took Kip a whole day to disconnect the temporary water lines and extension cords and restore things to normal. We are ever grateful to have had the equipment we needed to keep the electricity flowing to the food storage areas. Fall planting for winter continues.
Preparations for the event of an early frost are being made by placing the support hoops and unfurling the row covers along the beds in the fields. The endwalls of the houses are still being closed up with plastic for protection from the cold and winter winds. Amazement was the watch-word during the harvest of a bumper crop of sweet potatoes! Rob has some pictures of the prize-winning spuds on the blog. The largest topped out at 7 ½ lbs! The winter squash harvest is scheduled for later this week, too. Of course, we continue to water seedlings and irrigate the rows of greens as well as hoeing and weeding the beds of mature plants.
Thanks to all of you who have replied concerning your intentions to continue (or not) with the Winter 2011 season. Many people have already paid or sent a deposit. Others have let us know they will not be joining for the winter months. Whatever your choice, please take a moment to let us know. Thanks in advance.
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren
THIS WEEK’S VEGGIES
Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall
Mushrooms - This week’s mushrooms are shiitake. Production of oysters mushrooms has slowed somewhat, but we expect them to return soon.
Sunflower/MicroMix Microgreens - Folks in the Upper Arlington site will be receiving the MicroMix microgreens this week. The mix has a tangy radish-like flavor while the sunflower ones have a mild, almost nutty flavor and are juicy and crunchy.
Heirloom Tomatoes - This week we send you these amazing tomatoes. Chopped and added to onions, garlic, and the cilantro you received is a good base for some wonderful fresh salsas.
Cilantro – This pungent and distinctive flavor is a must for many ethnic dishes. We pleased to have this for you this week. So often the extreme heat causes it to bolt (go right into making seed) that it is hard to keep available in the middle of the summer.
Salad Mix - The salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and added to the lettuces, along with the Petsai and the mizuna. You may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if ne-cessary.
The Combo Corner
The fruit selections from Cherry Orchard this week include Melrose apples (Ohio’s state apple), Yellow Delicious apples, and Concord grapes.
This week’s bread from The Village Bakery and Café is Ukrainian Rye. The cheese share from Integration Acres this week includes Chase Cheddar, their white goat cheddar, and Grif-fin’s Dream, the French-style aged Chevre.
OTHER FARM NOTES
ARE YOU LOOKING FOR A GREAT CHARITABLE IDEA?
WE THINK WE HAVE ONE!!!
20 years ago, Kip and I planted hundreds of trees for a nursery of landscape plants. The last Bur Oak is still in the field and is looking for a new home. See a pic-ture of it on the blog. This is a 15’-20’ specimen tree that will need a tree spade to be dug. More information will be available in a week or so. If you are intrigued, give Becky a call for more details.
Recipe: FRESH SALSA
3 LARGE TOMATOES, CHOPPED
½ MEDIUM ONION, FINELY CHOPPED
1 CLOVE GARLIC, FINELY MINCED
2 SERRANO OR JALEPENO PEPPERS, FINE LY CHOPPED
JUICE OF 1 LIME
1/8 TEASPOON OREGANO, FINELY CRUSHED
1/8 TEASPOON SALT
1/8 TEASPOON PEPPER
½ AVOCADO, DICED
COMBINE ALL OF THER INGREDIENTS IN A GLASS BOWL. SERVE IMMEDIATELY OR FEFRI-GERATE AND SERVE WITHIN 4-5 HOURS.
~from the website great-salsa.com
Recipe: Mushroom Tapenade
4 oz wild mushrooms (chanterelles, porcini, or shiitaki etc.)
2 tbsp extra-virgin olive oil
2 tbsp marsala
3 to 4 calamata olives, pitted & chopped
1 tbsp minced fresh basil
1 tbsp minced fresh oregano
1 tsp minced fresh parsley
salt and pepper
Cut mushrooms into 1/2 inch strips. Heat olive oil in a heavy skillet over medium-high heat; add mushrooms and sauté for one minute. Stir in marsala and olives; cook for one additional minute then remove from heat. Transfer mixture to food processor and pulse until coarsely chopped. Transfer tapenade to bowl; stir in herbs. Season to taste with salt & pepper.
Tapenade can be made up to two days ahead.
from Chateau Ste. Michael Recipes located in Washington state
Last week, I mentioned our need for a good soaking rain since the drai-nage projects were complete. Little did I imagine that less than 48 hours later, the tor-nado sirens would be sounding! The farm and its occupants as well as the crew who work here were extremely fortunate in the storm. We lost electricity for three days. We did get some rain. We mostly got WIND! We were able to empty the walk-ins into the refrigerator box on the deli-very truck. The cooler box engine is separate from the truck engine so the diesel bill wasn’t too awful. The natural gas generator provided the power we needed to run the packing room last Friday, and the portable generator went from one small refrigerator to another to the chest freezer in rotation. It took Kip a whole day to disconnect the temporary water lines and extension cords and restore things to normal. We are ever grateful to have had the equipment we needed to keep the electricity flowing to the food storage areas. Fall planting for winter continues.
Preparations for the event of an early frost are being made by placing the support hoops and unfurling the row covers along the beds in the fields. The endwalls of the houses are still being closed up with plastic for protection from the cold and winter winds. Amazement was the watch-word during the harvest of a bumper crop of sweet potatoes! Rob has some pictures of the prize-winning spuds on the blog. The largest topped out at 7 ½ lbs! The winter squash harvest is scheduled for later this week, too. Of course, we continue to water seedlings and irrigate the rows of greens as well as hoeing and weeding the beds of mature plants.
Thanks to all of you who have replied concerning your intentions to continue (or not) with the Winter 2011 season. Many people have already paid or sent a deposit. Others have let us know they will not be joining for the winter months. Whatever your choice, please take a moment to let us know. Thanks in advance.
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Geoff, and Lauren
THIS WEEK’S VEGGIES
Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall
Mushrooms - This week’s mushrooms are shiitake. Production of oysters mushrooms has slowed somewhat, but we expect them to return soon.
Sunflower/MicroMix Microgreens - Folks in the Upper Arlington site will be receiving the MicroMix microgreens this week. The mix has a tangy radish-like flavor while the sunflower ones have a mild, almost nutty flavor and are juicy and crunchy.
Heirloom Tomatoes - This week we send you these amazing tomatoes. Chopped and added to onions, garlic, and the cilantro you received is a good base for some wonderful fresh salsas.
Cilantro – This pungent and distinctive flavor is a must for many ethnic dishes. We pleased to have this for you this week. So often the extreme heat causes it to bolt (go right into making seed) that it is hard to keep available in the middle of the summer.
Salad Mix - The salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and added to the lettuces, along with the Petsai and the mizuna. You may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if ne-cessary.
The Combo Corner
The fruit selections from Cherry Orchard this week include Melrose apples (Ohio’s state apple), Yellow Delicious apples, and Concord grapes.
This week’s bread from The Village Bakery and Café is Ukrainian Rye. The cheese share from Integration Acres this week includes Chase Cheddar, their white goat cheddar, and Grif-fin’s Dream, the French-style aged Chevre.
OTHER FARM NOTES
ARE YOU LOOKING FOR A GREAT CHARITABLE IDEA?
WE THINK WE HAVE ONE!!!
20 years ago, Kip and I planted hundreds of trees for a nursery of landscape plants. The last Bur Oak is still in the field and is looking for a new home. See a pic-ture of it on the blog. This is a 15’-20’ specimen tree that will need a tree spade to be dug. More information will be available in a week or so. If you are intrigued, give Becky a call for more details.
Thanks again to all who are SO wonderful for returning the waxed boxes to us. We are still missing many, so if you are waiting until the end of the season to return them, please don’t wait. We are concerned that we will not have enough to finish the season without re-ordering them. Packaging costs remain our 4th largest expense, and we really need your help to keep that cost as low as possible. Thanks for your help with this!
Recipe: FRESH CILANTRO-LIME SALSA
2 lbs. of fresh tomatoes, diced and well-drained
1 med. onion, chopped (about ½ cup)
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon coarse salt (sea or kosher)
1-2 fresh jalepeno or Serrano chilies, seeded and finely chopped
In a medium bowl, combine the ingredients and stir well. Serve with tortilla chips as desired.
from the Muir Glen recipe website.Recipe: FRESH SALSA
3 LARGE TOMATOES, CHOPPED
½ MEDIUM ONION, FINELY CHOPPED
1 CLOVE GARLIC, FINELY MINCED
2 SERRANO OR JALEPENO PEPPERS, FINE LY CHOPPED
JUICE OF 1 LIME
1/8 TEASPOON OREGANO, FINELY CRUSHED
1/8 TEASPOON SALT
1/8 TEASPOON PEPPER
½ AVOCADO, DICED
COMBINE ALL OF THER INGREDIENTS IN A GLASS BOWL. SERVE IMMEDIATELY OR FEFRI-GERATE AND SERVE WITHIN 4-5 HOURS.
~from the website great-salsa.com
Recipe: Mushroom Tapenade
4 oz wild mushrooms (chanterelles, porcini, or shiitaki etc.)
2 tbsp extra-virgin olive oil
2 tbsp marsala
3 to 4 calamata olives, pitted & chopped
1 tbsp minced fresh basil
1 tbsp minced fresh oregano
1 tsp minced fresh parsley
salt and pepper
Cut mushrooms into 1/2 inch strips. Heat olive oil in a heavy skillet over medium-high heat; add mushrooms and sauté for one minute. Stir in marsala and olives; cook for one additional minute then remove from heat. Transfer mixture to food processor and pulse until coarsely chopped. Transfer tapenade to bowl; stir in herbs. Season to taste with salt & pepper.
Tapenade can be made up to two days ahead.
from Chateau Ste. Michael Recipes located in Washington state
September 15, 2010
Newsletter for Week 14
Week #14 September 15, 2010
It does not seem possible to me that the middle of September is already here. There are still so many things to be finished. The drainage project is close to completion and the difference in the contours is astounding. We’re hoping for a good soaking rain when it’s totally done! This dry spell seems to be hastening the color change on some of the trees. The cool nights mean that the tomatoes, peppers, and eggplants are slow to produce new fruit. But the cool nights also mean the beginning of the greens. So, this week’s share has great variety and we are thrilled to be able to share the va-riety with you all.
The salad mix has more to it than lettuce once again. This is just a small example of ‘eating with the seasons’. Last Sunday afternoon, we said goodbye to Martin who left to begin school. That evening, we said hello to Lauren who is taking his place. She is returning to the town of her college alma mater after spending time in Utah. She wants to learn about organic farming.
You will also notice throughout this newsletter that THE EMAIL FOR US IS CHANGING TODAY!! Please change your address books to reflect this, especially if you need to give this new address permission to be received. Thanks.
NEW EMAIL ADDRESS: info@greenedgegardens.com
Harvesting the sweet potatoes is one of the many tasks for this week. Of course, we are constantly re-planting starts for the greens and lettuces for the greenhouses this winter. Other seeding includes turnips, and radishes. More cover crop will be planted in the west field; and, of course, mowing if the new motor ever arrives. By now, you have received your first reminder and reservation for the Winter 2011 CSA cycle. Please take a moment and let us know if you are planning on staying with us for the winter. Thanks and have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff
THIS WEEK’S VEGGIES
Tomatoes – Heirlooms varieties are this week’s variety of tomatoes. Remember that these kinds really don’t like to be refrigerated.
Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall. Recipe on 2nd page.
Mushrooms - This week’s mushrooms are shiitake.
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.
Salad Mix - We’re thrilled to tell you that beginning this week, the salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and so you may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if necessary.
Peppers - These can’t be with us for much longer as the production of the plants has slowed consider-ably. But enjoy them frech now chopped in a salad, or chop and freeze them for later. No blanch-ing is necessary.
Yellow Fin Potatoes - These can be used for any kind of preparation including baking, boiling, frying, roasting, or any other
The Combo Corner
This week’s bread selection from The Village Bakery and Café is Italian Rosemary Wheat.
The cheese share from Integration Acres this week includes Feta and Chevre’
Recipe: Tomato Tofu Salad (Serves 4 to 6)
¼ C. vegetable oil (olive is best)
¼ C. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
½ tsp. dried basil
4 scallions
1 C. sliced mushrooms
2 medium tomatoes, chopped
8 oz. tofu, cut into ½-inch cubes
Combine the oil, lemon juice, and seasonings. Add the vege-tables and tofu. Toss gently. Chill for a half hour before serving.
Below is a re-print from the first newsletter of the season. This is so delicious I just had to share it. (It’s a good chemistry lesson for home schoolers, too!)
Recipe: 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 enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more that I don’t remember but were also great!
Recipe: Grilled Potato Slices with Salt and Vinegar
1 lb. potatoes, cut lengthwise into ¼ inch slices
2 cups white vinegar
2 Tablespoons extra-virgin olive oil
1 ½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes. Cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
Serves 4. From Martha Stewart Living, June 2009
Recipe: Paul & Dusty’s Killer Shiitake Recipe (Serves 1-2)
1/2 Tbs. olive oil
1 Tbs. sesame oil
½ Tbs. tamari or soy sauce
1-1 ½ Tbs. white wine
pinch of black pepper
1 to 2 cloves of crushed garlic
½ lb. whole, fresh shiitake mushrooms (this is the amount in your share)
1. Mix the oils, tamari, wine and spices in a small bowl. Stir vigorously as the ingredients tend to separate. Set aside.
2. Cut the mushroom stems from the caps. Place gills facing up. Do not slice mushrooms! (The stems can be dried and used for a soup base or discarded.) Baste the sauce onto the gills of the mushrooms, making sure the gills become saturated with the sauce.
3. In 3500F oven, bake mushrooms uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Serve hot with seafood, rice, pasta, or whatever. Unbelievably good. Yum!
(Recipe courtesy of Growing Gourmet and Medicinal Mushrooms, 2000.)
NEW EMAIL ADDRESS: info@greenedgegardens.com
Please change your address book to to this new address for us. This will begin immediately on Wednesday. You may or may not be able to reply to this email depending on the time of these changes.
It does not seem possible to me that the middle of September is already here. There are still so many things to be finished. The drainage project is close to completion and the difference in the contours is astounding. We’re hoping for a good soaking rain when it’s totally done! This dry spell seems to be hastening the color change on some of the trees. The cool nights mean that the tomatoes, peppers, and eggplants are slow to produce new fruit. But the cool nights also mean the beginning of the greens. So, this week’s share has great variety and we are thrilled to be able to share the va-riety with you all.
The salad mix has more to it than lettuce once again. This is just a small example of ‘eating with the seasons’. Last Sunday afternoon, we said goodbye to Martin who left to begin school. That evening, we said hello to Lauren who is taking his place. She is returning to the town of her college alma mater after spending time in Utah. She wants to learn about organic farming.
You will also notice throughout this newsletter that THE EMAIL FOR US IS CHANGING TODAY!! Please change your address books to reflect this, especially if you need to give this new address permission to be received. Thanks.
NEW EMAIL ADDRESS: info@greenedgegardens.com
Harvesting the sweet potatoes is one of the many tasks for this week. Of course, we are constantly re-planting starts for the greens and lettuces for the greenhouses this winter. Other seeding includes turnips, and radishes. More cover crop will be planted in the west field; and, of course, mowing if the new motor ever arrives. By now, you have received your first reminder and reservation for the Winter 2011 CSA cycle. Please take a moment and let us know if you are planning on staying with us for the winter. Thanks and have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff
THIS WEEK’S VEGGIES
Tomatoes – Heirlooms varieties are this week’s variety of tomatoes. Remember that these kinds really don’t like to be refrigerated.
Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall. Recipe on 2nd page.
Mushrooms - This week’s mushrooms are shiitake.
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.
Salad Mix - We’re thrilled to tell you that beginning this week, the salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and so you may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if necessary.
Peppers - These can’t be with us for much longer as the production of the plants has slowed consider-ably. But enjoy them frech now chopped in a salad, or chop and freeze them for later. No blanch-ing is necessary.
Yellow Fin Potatoes - These can be used for any kind of preparation including baking, boiling, frying, roasting, or any other
The Combo Corner
This week’s bread selection from The Village Bakery and Café is Italian Rosemary Wheat.
The cheese share from Integration Acres this week includes Feta and Chevre’
Recipe: Tomato Tofu Salad (Serves 4 to 6)
¼ C. vegetable oil (olive is best)
¼ C. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
½ tsp. dried basil
4 scallions
1 C. sliced mushrooms
2 medium tomatoes, chopped
8 oz. tofu, cut into ½-inch cubes
Combine the oil, lemon juice, and seasonings. Add the vege-tables and tofu. Toss gently. Chill for a half hour before serving.
Below is a re-print from the first newsletter of the season. This is so delicious I just had to share it. (It’s a good chemistry lesson for home schoolers, too!)
Recipe: 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 enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more that I don’t remember but were also great!
Recipe: Grilled Potato Slices with Salt and Vinegar
1 lb. potatoes, cut lengthwise into ¼ inch slices
2 cups white vinegar
2 Tablespoons extra-virgin olive oil
1 ½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes. Cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
Serves 4. From Martha Stewart Living, June 2009
Recipe: Paul & Dusty’s Killer Shiitake Recipe (Serves 1-2)
1/2 Tbs. olive oil
1 Tbs. sesame oil
½ Tbs. tamari or soy sauce
1-1 ½ Tbs. white wine
pinch of black pepper
1 to 2 cloves of crushed garlic
½ lb. whole, fresh shiitake mushrooms (this is the amount in your share)
1. Mix the oils, tamari, wine and spices in a small bowl. Stir vigorously as the ingredients tend to separate. Set aside.
2. Cut the mushroom stems from the caps. Place gills facing up. Do not slice mushrooms! (The stems can be dried and used for a soup base or discarded.) Baste the sauce onto the gills of the mushrooms, making sure the gills become saturated with the sauce.
3. In 3500F oven, bake mushrooms uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Serve hot with seafood, rice, pasta, or whatever. Unbelievably good. Yum!
(Recipe courtesy of Growing Gourmet and Medicinal Mushrooms, 2000.)
NEW EMAIL ADDRESS: info@greenedgegardens.com
Please change your address book to to this new address for us. This will begin immediately on Wednesday. You may or may not be able to reply to this email depending on the time of these changes.
September 10, 2010
Veggie List for Week 14
Veggie List for Week 14: Pickup 9/15
KALE!
Sunflower Microgreens
Shiitake Mushrooms
Heirloom Tomatoes
Salad Mix
Yellow Fin Tomatoes
Peppers
KALE!
Sunflower Microgreens
Shiitake Mushrooms
Heirloom Tomatoes
Salad Mix
Yellow Fin Tomatoes
Peppers
September 8, 2010
Week 13 Newsletter
Week #13 September 8, 2010
Time is flying faster every day here, we’re sure. The hot dry wind keeps the irrigation crew busy. We are fortunate to have most crops under irrigation, but the newly planted starts need daily water until they are firmly situated in the soil. Another neighbor has given us 14 round bales of hay to use for mulch this winter. We are scurrying to finish all of the little tasks that are needed to prepare for the cold weather that will surely come. On Sunday, we said goodbye to our intern, Maria. Her last quarter of classes has resumed. Geoff has already been training to assume her position. This Saturday is Martin’s last day. He begins classes at Hocking College soon. We are so grateful to have had the opportunity share what we do with them. Morgan will be with us until the end of the season around Thanksgiving.
For the last week, an excavation company has been creating a new drainage system for the fields. This will protect the fields from the massive amounts of water that can ruin a planting with one heavy rainfall. We are very grateful to be getting help from the NRCS for this project in addition to our own funds. By diverting this water around fields we can better insure the organic integrity of the soil, as well as insuring there will be soil left to protect. The disturbing part of this is that the fence that keeps the deer from feasting had to be cut to move the equipment into place. One or two nights without the electricity in the wires probably won’t hurt, but reconnecting the wires requires patience, skill, and a new tool, the crimper for high tensile steel wire.
This week the planting continues - more salad mix, arugula, radishes, white turnips, kale, and Asian greens to name a few. These will be part of the bounty for the 2011 Winter CSA cycle. In addition to the planting of food, there is still more disking and planting of our cover crop, winter rye. Of course, there is always mowing, but the new motor still has not arrived, so we wait to accomplish that task. We are looking forward to rain once the new drainage project is seeded and finished. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Martin, and Geoff
THIS WEEK’S VEGGIES
Salad Mix - It’s very good to be back in the groove with salad mix. We seem to be over the weather that caused the germination failure, and we expect to have this item for the remainder of the cycle. We thank you for your patience and understanding!
No Sweet Basil, YES Cherry Tomatoes - After we had harvested all of the basil that was fit to pick, we didn’t have enough to fill everyone’s share, so we are substituting cherry tomatoes in its place. We hope you enjoy these last harbingers of hot, summer nights.
Mushrooms - This week’s mu-hrooms are shiitake that we grow.
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.
Bell Peppers – Some of the bell peppers have started to turn red. This means they are especially sweet and even more perfect for roasting. Also remember that green peppers are one of the few veggies that can be frozen without blanching first. They make a great addition to soups, stews, and other dishes this winter.
Tomatoes, Heirloom & Slicers- As in the past weeks, these are perfect for sandwiches or cooking.
The Combo Corner
The fruit selections from Cherry Orchard include Gala and Golden Supreme apples and mixed grapes.
This week’s bread from The Village Bakery and Café is Wholesome Challah.
The cheese share from Integration Acres this week includes Griffin’s Dream and Raw Milk Goat Gouda.
Do we use the ‘little waxed boxes’ at your pickup site? If so, we’d like to remind you that we are pleased to have them returned. This particular type of packaging is ex-pensive and can be used over and over. Please help us conserve and return as many of them as you can. And if you are one who always returns, let us say to you, a righteous “Right ON!!” and THANKS for the ef-forts.
Recipe: Microgreens with Curry Vinaigrette
4 teaspoons curry powder
2 teaspoons water
½ cup canola oil
2 tablespoons cider vinegar
½ teaspoon minced garlic
Scant ½ teaspoon salt
¼ teaspoon black pepper
6 cups microgreens (about ¼ lb.)
Stir together curry powder and water in a small bowl tyo make a paste. Let satnd 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates, and drizzle with some dressing.
~ from epicurious.com
Recipe: ROASTED RED PEP-PERS
2 lbs. ripe red bell pep-pers
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 tsp. oregano
pinch of basil
salt, to taste
pinch red pepper flakes
Wash peppers and dry. Spray a baking sheet with olive oil spray (or wipe with a paper to-wel). For easier cleanup, the sheet may be lined with foil.
Rub the peppers with olive oil.
Place the peppers on the sheet and broil 6 inches below a medium flame (a gas oven is best but an electric oven may still be used on the broil setting).
Roast peppers for about 10 minutes, turning frequently to prevent burning, until the skins blacked and blister on all sides.
Remove peppers and place in a brown paper bag, rolling up the open end to seal tightly.
Let stand for 10 minutes. This will make the skins easier to remove.
Remove the skins, stems and seeds. Slice lengthwise into 1/2" thick strips (or halves, if desired).
Place peppers in a jar or bowl (if using right away); add garlic, olive oil, oregano, basil, salt and red pepper flakes. Mix well.
Serve right away or refrigerate overnight. Serve either warm or cold.
~from Cooks.com
Recipe: Warm Shiitake Mushroom Salad
Ingredients: ½ cup walnut oil
1 lemon, preferably Meyer
¼ cup balsamic vinegar
Salad: 2 Tablespoons olive oil
2 pts. shiitake mushrooms, stems removed and heads sliced thinly
6 cups lettuce, torn
Shake the dressing ingredients together and set aside.
In a small skillet, heat the walnut oil over medium-low heat. When hot, add the mushrooms and sauté, stirring frequently, for about 5 minutes until mushrooms start to brown. Remove from the heat but keep warm.
Add the lettuce to a bowl and toss with the dressing. When ready to serve, fold in the mushrooms and toss again gently.
Time is flying faster every day here, we’re sure. The hot dry wind keeps the irrigation crew busy. We are fortunate to have most crops under irrigation, but the newly planted starts need daily water until they are firmly situated in the soil. Another neighbor has given us 14 round bales of hay to use for mulch this winter. We are scurrying to finish all of the little tasks that are needed to prepare for the cold weather that will surely come. On Sunday, we said goodbye to our intern, Maria. Her last quarter of classes has resumed. Geoff has already been training to assume her position. This Saturday is Martin’s last day. He begins classes at Hocking College soon. We are so grateful to have had the opportunity share what we do with them. Morgan will be with us until the end of the season around Thanksgiving.
For the last week, an excavation company has been creating a new drainage system for the fields. This will protect the fields from the massive amounts of water that can ruin a planting with one heavy rainfall. We are very grateful to be getting help from the NRCS for this project in addition to our own funds. By diverting this water around fields we can better insure the organic integrity of the soil, as well as insuring there will be soil left to protect. The disturbing part of this is that the fence that keeps the deer from feasting had to be cut to move the equipment into place. One or two nights without the electricity in the wires probably won’t hurt, but reconnecting the wires requires patience, skill, and a new tool, the crimper for high tensile steel wire.
This week the planting continues - more salad mix, arugula, radishes, white turnips, kale, and Asian greens to name a few. These will be part of the bounty for the 2011 Winter CSA cycle. In addition to the planting of food, there is still more disking and planting of our cover crop, winter rye. Of course, there is always mowing, but the new motor still has not arrived, so we wait to accomplish that task. We are looking forward to rain once the new drainage project is seeded and finished. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Martin, and Geoff
THIS WEEK’S VEGGIES
Salad Mix - It’s very good to be back in the groove with salad mix. We seem to be over the weather that caused the germination failure, and we expect to have this item for the remainder of the cycle. We thank you for your patience and understanding!
No Sweet Basil, YES Cherry Tomatoes - After we had harvested all of the basil that was fit to pick, we didn’t have enough to fill everyone’s share, so we are substituting cherry tomatoes in its place. We hope you enjoy these last harbingers of hot, summer nights.
Mushrooms - This week’s mu-hrooms are shiitake that we grow.
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.
Bell Peppers – Some of the bell peppers have started to turn red. This means they are especially sweet and even more perfect for roasting. Also remember that green peppers are one of the few veggies that can be frozen without blanching first. They make a great addition to soups, stews, and other dishes this winter.
Tomatoes, Heirloom & Slicers- As in the past weeks, these are perfect for sandwiches or cooking.
The Combo Corner
The fruit selections from Cherry Orchard include Gala and Golden Supreme apples and mixed grapes.
This week’s bread from The Village Bakery and Café is Wholesome Challah.
The cheese share from Integration Acres this week includes Griffin’s Dream and Raw Milk Goat Gouda.
Do we use the ‘little waxed boxes’ at your pickup site? If so, we’d like to remind you that we are pleased to have them returned. This particular type of packaging is ex-pensive and can be used over and over. Please help us conserve and return as many of them as you can. And if you are one who always returns, let us say to you, a righteous “Right ON!!” and THANKS for the ef-forts.
Recipe: Microgreens with Curry Vinaigrette
4 teaspoons curry powder
2 teaspoons water
½ cup canola oil
2 tablespoons cider vinegar
½ teaspoon minced garlic
Scant ½ teaspoon salt
¼ teaspoon black pepper
6 cups microgreens (about ¼ lb.)
Stir together curry powder and water in a small bowl tyo make a paste. Let satnd 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates, and drizzle with some dressing.
~ from epicurious.com
Recipe: ROASTED RED PEP-PERS
2 lbs. ripe red bell pep-pers
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 tsp. oregano
pinch of basil
salt, to taste
pinch red pepper flakes
Wash peppers and dry. Spray a baking sheet with olive oil spray (or wipe with a paper to-wel). For easier cleanup, the sheet may be lined with foil.
Rub the peppers with olive oil.
Place the peppers on the sheet and broil 6 inches below a medium flame (a gas oven is best but an electric oven may still be used on the broil setting).
Roast peppers for about 10 minutes, turning frequently to prevent burning, until the skins blacked and blister on all sides.
Remove peppers and place in a brown paper bag, rolling up the open end to seal tightly.
Let stand for 10 minutes. This will make the skins easier to remove.
Remove the skins, stems and seeds. Slice lengthwise into 1/2" thick strips (or halves, if desired).
Place peppers in a jar or bowl (if using right away); add garlic, olive oil, oregano, basil, salt and red pepper flakes. Mix well.
Serve right away or refrigerate overnight. Serve either warm or cold.
~from Cooks.com
Recipe: Warm Shiitake Mushroom Salad
Ingredients: ½ cup walnut oil
1 lemon, preferably Meyer
¼ cup balsamic vinegar
Salad: 2 Tablespoons olive oil
2 pts. shiitake mushrooms, stems removed and heads sliced thinly
6 cups lettuce, torn
Shake the dressing ingredients together and set aside.
In a small skillet, heat the walnut oil over medium-low heat. When hot, add the mushrooms and sauté, stirring frequently, for about 5 minutes until mushrooms start to brown. Remove from the heat but keep warm.
Add the lettuce to a bowl and toss with the dressing. When ready to serve, fold in the mushrooms and toss again gently.
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