Athens Hills CSA

June 26, 2013

Week 3 Newsletter, Summer 2013

ATHENS HILLS CSA

Another week has passed in whirlwind fashion. There was the promise of rain, but none actually fell. There are pros and cons to that. Pros – lots of field work, mowing, bed building, weeding and cultivating was accomplished. Cons – lots and lots of watering through the drip irrigation system and overhead by hand in newly seeded beds and flats.

On Thursday, as arranged, the Sustainable Agriculture class from OU visited the farm. They were shown all the houses, the fields, the mushrooms, and of course, the microgreens. This summer class is a regular visitor here and we enjoy showing them the unique systems that we have in place that help us work towards sustainability. As luck, or serendipity, would have it, at just the same time the class was visiting the microhouse, our ODA inspectors arrived, unannounced, to inspect the mushrooms, microhouse, packing rooms and coolers. (Those are their domains.)

We were able to offer those students an extraordinary experience. Not only did they witness an inspection, they were given the opportunity to ask questions about the inspection process, the scope of the inspection, and other areas that surfaced during the discussion. These inspectors have farming backgrounds and understand what they are seeing, and know the kinds of infractions that can cause problems. It is important that young people interested in farming not view them as the enemy, but as the small farmer’s first line of defense against the onerous demands that “Big Ag” would like to see imposed on all farms regardless of size. (We also have unannounced inspections from the FDA, and scheduled inspections from OEFFA.)

So speaking of inspections, we invite you to join (or inspect) us for this summer's Open Farm Day. The date is Sunday, July 21st from 1:00 - 5:00 pm. Join us for a potluck lunch at the Amesville Grange at 1:00 followed by farm tours starting at 2:30pm (rain or shine). Come and meet your farmers and visit your veggies! It’s lots of fun. We hope to see you! Have a great week!

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

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for all. Store these in the paper bag in the crisper drawer of the refrigerator. Even if you don’t get to them, they will simply dry (not mold) until you can reconstitute them in water for another delicious meal.
Sunflower -- All sites will get sunflower, a crunchy micro plant, grown in a heated microgreen-specific greenhouse. These are an excellent addition to salads, as a garnish on pasta, or even on top of pizza, as they are sometimes served at restaurants that buy from us.
Cilantro – An exciting addition to tossed salad and almost a requirement in salsa; some think it tastes like soap and scientists say that is due to tasted buds that are dormant in some people. For the rest of us, however, enchilda verde would not be the same without it. (Hilliard Power Shack members will receive dill, not cilantro.)
Cabbage – We don’t grow cabbage, so we get this from another Athens organic grower. We hope you enjoy it!
Swiss Chard – We grow chard throughout the year. In fact, it’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!
Cucumbers - Besides just slicing these with some onion and vinegar, sugar, and oil, cukes are used widely in many cuisines of the world. Cucumber dip is a welcome foil to spicy flavors of Indian, Thai, and Greek dishes.
Green Beans – Tender and tasty- stir-fry, steam, roast, saute, or boil these. Cool, them and marinate for a crunchy refreshing salad ingredient or just by themselves.

THE COMBO CORNER

The fruit share begins in mid-July. This is where to find the varieties that will be included.
The bread from The Village Bakery and Café is Ukrainian Rye made with organic rye flour, and sour cream and yogurt from Snowville Creamery, caraway seeds, yeast, and Real Salt.
The cheese from Integration Acres is Feta. Look for a recipe using this on page 2.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

From Integration Acres: Watermelon and Feta Salad
Ingredients:
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
3 bunches arugula (about 12 ounces total), thick stems removed
1/4 medium red onion, thinly sliced
1 ½ -pound piece chilled seedless watermelon, rind removed, cut into small chunks (2-3 C.)
4 ounces feta cheese, crumbled

Directions:
In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Thai Cucumber Salad
This is a live link to a video of an amazing fresh cucumber salad that uses cilantro too: http://allrecipes.com/video/132/thai-cucumber-salad/detail.aspx?prop24=RD_VideoTipsTricks

Molly's Mouthwatering Tzatziki
from allrecipes.com

Ingredients:
1 large cucumber, peeled & cut into chunks
1½ cups plain Greek yogurt
2 cloves garlic, minced
½ cup sour cream
¼ cup mayonnaise
salt and pepper to taste
Directions:
Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture. Mix the cucumber, yogurt, garlic, sour cream mayonnaise together in a bowl; season with salt and pepper.

Natalie’s Famous Cole Slaw (a favorite at Friday Farm Lunch)
Natalie is known on the farm for her tangy dressings, homemade mayo, and salads. Here is her version of the ages-old ‘Cole Slaw’. Thanks Natalie for sharing this.

Ingredients:
1 head cabbage (mixed red and green if available)
2 grated carrots (more if carrots are small, less if big)
1 medium onion, finely chopped
1 stalk of celery, finely chopped
1/3 – ½ cup sweet pickle relish (the somewhat spicy FrogRanch peppered pickles are excellent)
2 or more pinches of fresh dill and parsley, finely chopped
Dressing: (for 1 cup; you may want more or less)
2/3 cup of Natalie’s homemade Mayonnaise (see below) or other mayonnaise
1/3 cup sour cream
2 Tbls. honey
2 Tbls. yellow mustard
a pinch of cayenne
2 cloves of fresh garlic, minced or pressed

Directions:
Grate or chop the cabbage into pieces sized like you like them. (To have a less watery cabbage, chop the cabbage and salt it; massage the salt into the pieces to release the excess Water in the cabbage. Then drain the cabbage before mixing in the other ingredients.) Combine all of the chopped and minced ingredients in a large bowl. Combine he ingredients for the dressing. Pour the dressing over the cabbage mixture and stir to coat all of the pieces. Cover and chill.

Natalie’s Mayonnaise (used to make the coleslaw dressing)
Ingredients:
1 cup canola or grapeseed oil
1 Tbls. lemon juice or vinegar
1 tsp. salt
1 egg yolk at room temperature

Combine the yolk, vinegar or lemon juice and salt in a mixing bowl. Begin whisking while adding the oil using a very slow drizzle. (Be patient- adding the oil too quickly means the oil won’t emulsify and the mayonnaise won’t thicken.) Keep whisking slowly, slowly adding the oil until the mixture starts to thicken. At this point of thickening, the oil can be added more quickly until desired consistency is reached.

Cucumber – Cilantro Raita
from: allrecipes.com

Ingredients:
2 cups plain yogurt
1 Tbls chopped cilantro
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 green chile pepper, minced 1 tsp. salt

Directions:
Stir the yogurt, cucumber, chile pepper, cilantro, and salt together in a bowl until evenly mixed. Set aside in refrigerator for 10 minutes to allow the flavors to mix before serving cold.

Kelleigh’s Warm Shiitake Salad
from: food.com

Ingredients:
1 cup red onion ( ¼” slices)
1 lb shiitake mushrooms (stems removed)
3 Tbls. peanut oil
1 – 2 Tbls. rice wine vinegar
1 tps. sesame oil
1 clove of garlic (minced)
1 scallion (roughly chopped)
½ tsp. salt
¼ tsp. ground black pepper

Directions:
1.) Slice the red onion. 2.) Remove stems from shiitakes. 3.) Combine oils, vinegar, garlic,scallion, salt, and pepper and mix. 4.) Add sliced onions and shiitakes into marinade and mix. 5.) Allow to sit out at room temperature for at least ½ hour. 6.) Allow grill to heat to medium-high heat. 7.) Grill mushrooms until there are grill marks and they are soft. 8.) Grill the onions until tender and starting to caramelize. 9.) Place back in bowl with marinade and toss. Serve warm.

Braised Swiss Chard with Currants and Feta
from epicurious.com

Ingredients:
1 bunch Swiss chard
1 large garlic clove, finely chopped
2 tbls olive oil
½ tsp. salt
¼ tsp black pepper
3 Tbsp dried currants
1/3 cup water
1 ½ ounces feta, crumbled (1/3 cup)

Directions:
Cut stem and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into ¾” thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-qt. heavy pot over moderately low heat, stirring occasionally, until pale golden, 1-2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, and then cook, covered, stirring occasionally, until leaves are tender, 5 minutes. Remove from heat and stir in feta.

June 19, 2013

Week 2 Newsletter, Summer 2013

ATHENS HILLS CSA

For many members this is the first week of CSA delivery. With that in mind, we say Welcome, Welcome, Welcome!

With the exceptional cool weather lately, we are off to a slower than usual start for this season. Cool nights make for wonderful sleeping, but they don’t do the veggies any favors. The plants are all healthy, but just not as mature as we would hope, or as we have planned. But each day, things are growing and soon ‘abundance’ will once again be the watchword.

Driving by the east field this evening, the newly planted crowns of asparagus fans were waving in the wind. With the 600 that were planted last year and the 600 from this year, we hope to have lots to harvest in two years time. The rhubarb is also up and thriving. There’s not quite so much of that planted. Soon the crew will be cultivating and mulching which will keep the soil moist and reduce the amount of time for weeding.

This has been a week filled with challenges. At one point towards the end of last week, we had no working coolers. That only lasted a few hours, but the tension was not any good for any of us. The refrigeration unit on the delivery truck also broke. Fortunately, we don’t need that every day and there is a back-up diesel motor for it. More progress was made in bringing our newest walk-in on line, but the 1st start was disappointing, and sent the repairman away shaking his head. He’ll be back though, and hopefully will find the problem. I believe that for farms that harvest and sell in the same manner as us, refrigeration is the biggest vulnerability. Keeping product at the proper storage temperature is critical to the success of this venture.

Work continues for the crew - planting, weeding, harvesting, and packing are the norms. At this point in the season, lots of time is also spent trellising the tomatoes: heirloom, slicing, and cherry. And soon we will be able to taste the benefits of those efforts. YUM! YUM! Have a great week!

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

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms or Cucumbers - Mushrooms can tricky sometimes, and this week proves it! Many will receive oyster mushrooms; a few will receive shiitake; but others will get cucumbers. More info on page 2.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The MicroMix has a tangy flavor, and does not store as long as the sunflower.
Dill or Cilantro – Each herb has such a unique flavor that it’s hard to compare or contrast them. Both are an exciting addition to tossed salad. If you got dill last week, you will get cilantro this time, and vice versa.
Basil – The official start of summer for us begins with the 1st bite of basil. Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it.
Kale – Truly our most popular green after spinach! Kale doesn’t do too well when it gets really hot, so we’re happy to have it now. This is the last time for kale until the cool fall weather. Kale chips or pesto are some of the popular recipes.
Sorrel – A perennial herb with an amazing lemon flavor! It is versatile and hearty. It make a wonderful pesto, is a robust addition to salad, or makes a great addition to a tuna salad sandwich.
Beets – Two veggies in one! The roots make one meal and the greens are another. Some like them raw, but most prefer them roasted or steamed.

THE COMBO CORNER

The fruit share begins in mid-July. This is where to find the varieties that will be included.
The bread from The Village Bakery and Café is Country Wheat made with 100% whole wheat Prairie Gold flour. It’s rich, rustic and heartily delicious!
The cheese from Integration Acres is Alexander, a natural rind tomme made from raw goat's milk. Aged for well over six months, it's a salty snacking cheese, or a perfect stand-in for Parmesan when grated on spaghetti.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Roasted Beet

from: www.allrecipes.com

3 medium beets, scrubbed, leaves trimmed olive oil

Directions:
Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and Roast in the oven until cooked through, approximately 45-60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into ¼ “ thick slices.

Roasted Kale and Beet Salad
from: www.allrecipes.com

Ingredients:
3 large beets
1 Tbsp. olive oil
salt and pepper to taste
1 bunch fresh kale, cut into bite sized pieces
½ cup chopped cashews
¼ cup dried cherries
2 Tbls golden raisins
½ cup apple cider
½ lemon, juiced
1 Tbls Dijon mustard
2 cloves garlic, minced
2 teaspoons apple cider vinegar
2 Tbls olive oil, or more to taste

Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
2. Trim roots and stems from beets. Coat beets with 1 Tbsp. olive oil and sprinkle with salt and black pepper. Place beet onto prepared baking sheet.
3. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1” cubes. In a large bowl, toss cooked beets with kale, cashews, dried cherries, and golden raisins.
4. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 Tbls. olive oil into apple cider vinegar mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

Pesto (‘paste’ in English) can be made with any green you have on hand: spinach, cilantro, sorrel, arugula, dill, green onion… You can also use almost any nut instead of the traditional pine nut. Raw or roasted almonds, cashews, walnuts, sunflower seeds are also terrific. Be daring and experiment!
Vegan Pesto
from allrecipes.com (A repeat from last week, for our new members. Check the blog post from last week for more tasty pesto recipes.)

Ingredients:
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste

Directions:
~Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted. ~Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Kale Chips
from foodnetwork.com

Ingredients:
1 bunch of kale
1 tablespoon olive oil
kosher salt and freshly ground black pepper
1 teaspoon brown sugar

Directions:
Preheat the oven to 300 degrees F. Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl, drizzle with olive oil and toss until completely coated.
Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar. (Be sure to place the kale in a single layer on the sheet tray. Overcrowding will steam the kale rather than crisping it.) Serves 2.

June 12, 2013

Week 1 Newsletter, Summer 2013

ATHENS HILLS CSA

Welcome to the Summer 2013 Athens Hills CSA. We’re so happy you are joining in with us to share this summer season bounty! We have several new members joining us this year, and a special welcome to them. For those who are returning from last summer or just this past winter, a very special thank you for your support of our farm, our employees, and our mission to bring farm fresh organic produce to people who value it.

We have been busy since the end of April when the winter cycle ended. The 400 or so new lintels are finished. When all are installed, we will have 4 new 4’ x 200’ raised beds to increase our production area of specialty, hard to weed crops. Work on the new diversion ditch almost complete. Then seeding and mulch will finish the project for this newly planted area. We still need to install the fencing and drip irrigation, but so far, the potatoes and winter squash that are planted there have had just the right amount of rain.

On Monday, Kip and helpers with the assistance of Dave Chase and his trusty track hoe lifted our new-to-us cooler box from the back of an old delivery truck and placed it on the platform we had built for it. We are really looking forward to this walk-in being hooked up to the electricity. Our capacity for cold storage has been at maximum since last year. Even though the cover isn’t built yet, we can still begin to use it, but more on that project later.

This summer we have 4 interns: Josh from Grove City; Brittany from Cincinnati; Matt who lives off-farm and commutes; and Michelle from Cleveland. All of them have brought their energy and passion to this experience, and we are very much enjoying their presence and help.

The greenhouses are full of heirloom tomatoes; the fields are planted with summer goodies of peppers, squashes, and eggplant – just to name a few. The fall seed order is already done and will be ordered at the end of this week. 'Plan for the future, but be here now' are words that keep us focused. Have a great week!

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

THIS WEEK’S VEGGIES

Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture. It is already washed.
Mushrooms - Shiitake for all. Grown on site, these mushrooms are
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Dill or Cilantro – Each herb has such a unique flavor that it’s hard to describe together. Both are an exciting addition to tossed salad.
Basil – The official start of summer for us begins with the 1st bite of basil. Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it.
Kale – Truly our most popular green after spinach! Kale doesn’t do too well when it gets really hot, so we’re happy to have it now. Kale chips or pesto are some of the popular recipes.
Mint – This week the mint variety is spearmint. This is the variety we have the most of, but we also grow chocolate mint and peppermint. Easy to dry for tea or use fresh in recipes. Wonderfully refreshing on a hot summer day – drop a sprig in a jar of water for the refrigerator. Truly amazing!
Peas or Broccoli – Most of you have received Sugar Snap Peas, but a few folks got broccoli instead. Both of these are new crops for us, and we’re thrilled to add them to the menu of early season crops.

THE COMBO CORNER

The fruit share begins in mid-July. This is where to find the varieties that will be included.
The bread from The Village Bakery and Café is Valencia, a blend of artisan white and whole wheat with Spanish olive oil.
The cheese from Integration Acres is Chevre, a soft, fresh goat cheese that is easily spreadable on crackers or bread.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY MARKET-614-252-3951, 3-8pm
CLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm
HILLIARD POWERSHACK 614-506-3086, 4-7pm
NEW ALBANY – 614-216-9370, 12-8pm

ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE 304-488-3620, 3-6 PM

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

This summer season let’s start on the right foot! Plan now for your task of ‘Returning Your CSA Green Bag’. Will you keep it in your car when emptied; bring your own bag, and switch at the host site; or some other way? Really, any way you do it is fine with us. BUT, the vital part is that it is returned each week. Thanks for your efforts!
Sugar Snap Pea Salad with Radishes, Mint, and Ricotta Salata
from: www.nytimes.com

Ingredients:
½ bunch mint leaves, torn (1/3 cup)
¾ cup sliced radishes
1 clove garlic, minced
Pinch kosher salt, more to taste
1 Tbl. fresh lemon juice
1 tsp. balsamic vinegar
3 Tbl extra virgin olive oil
4 oz. sugar snap peas, sliced (1¼ C)
4 oz. ricotta salata, crumbled (1 C)

Directions:
1. In a large bow, toss together the radishes, peas, ricotta and mint.
2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
3. Pour dressing over salad and toss will to combine. Taste and add more salt and pepper if necessary.

Vegan Pesto
from allrecipes.com

Ingredients:
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste

Directions:
1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Pesto (‘paste’ in English) can be made with any green you have on hand: spinach, cilantro, sorrel, arugula, dill, green onion… You can also use almost any nut instead of the traditional pine nut. Raw or roasted almonds, cashews, walnuts, sunflower seeds are also terrific. Be daring and experiment!

Kale Pesto

Ingredients:
1 bunch of kale
½ cup pine nuts or other nuts
¼-½ cup extra virgin olive oil
4-6 cloves fresh garlic
juice of ½ lemon (optional, but good)
½ cup ground Parmesan cheese (If freezing, omit cheese until after thawing)
Salt and freshly ground pepper

Directions:
A food processor with a chopping blade is necessary.
1. Start with a pile of fresh, washed kale that has been stripped from the stems. (Save the stems for soup or stir-fry.)
2. Peel and trim 4-6 cloves of garlic.
3. Chop ¾ cup of nuts in a food processor until fine.
4. Add ¼ cup of extra virgin olive oil, garlic, cheese, and lemon juice and process again until it all reaches a similar consistency.
5. Toss kale into 2 quarts of boiling, salted water and blanch for about 2 minutes. Drain and rinse with cold water until kale is cool to the touch. Using your hands, squeeze the water from the kale and place into the food processor.
6. Process once more until the kale is blended with the other ingredients into a uniform paste.

Kale Chips
from foodnetwork.com

Ingredients:
1 bunch of kale
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 teaspoon brown sugar

Directions:
Preheat the oven to 300 degrees F. Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl, drizzle with olive oil and toss until completely coated.

Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar. (Be sure to place the kale in a single layer on the sheet tray. Overcrowding will steam the kale rather than crisping it.) Serves 2.

Mushroom Risotto with Peas
from foodnetwoek.com

Ingredients:
8 cups canned low-salt chicken broth
½ oz dried porcini mushrooms
¼ cup unsalted butter
2 Tbl. olive oil
2 cups finely chopped onions
10 oz. white mushroom, finely chopped
2 garlic cloves, minced
1½ cups Arborio rice or short-grain white rice
2/3 cup dry white wine
¾ cup peas 2/3 cups grated Parmesan cheese
Salt and freshly ground black pepper

Directions:
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6-8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

May 1, 2013

Week 20 Newsletter, Winter 2013

ATHENS HILLS CSA

Today is the last delivery of your Winter 2013 share of fresh, organic vegetables. We want to take this opportunity to once again thank you for your support and for the kind words about the farm and its products. We have enjoyed this past season and look forward to the beginning of the summer 2013 season, which starts June 12. We hope you will choose to join us for that as well, but if not, then we will see you next winter.

Monday, the concrete truck was once again at the farm for the 3rd of 4 pours of the concrete forms for our extension of the raised bed area. In all, we will be doubling the size of the current space. This expansion will make possible more crops that are especially tricky to weed. We’ve been waiting to enlarge this area for about 2 years and are happy to be able to complete this goal at last.

Even though, we are saying good-bye to our winter members, the crew is even busier now that the huge packing days are over. They continue to plant more rounds of salad mix, basil, and a new crop for this year -ginger. Each harvest day, more beds in the greenhouses are cleared making way for the bed preparation that occurs between the winter plantings and the heirloom tomatoes. With the new information from this year’s soil tests, we will be treating each house slightly differently in the hope of making them all fairly uniform. This task is tricky since the test results largely reflect the age of the house, not so much what was planted in the house.

Our diversion ditch project awaits some dry weather. Just yesterday, the recently installed drain tile that catches the run-off of the hillside was delivering 5 gallons/minute. Fortunately, this run-off went to the creek, and not into the field that we are hoping to cultivate and plant in the near future (like late this week or early next). Among other crops, this field is the new home of the potatoes. We will then install the deer fencing – a 7 foot, 10-wire concoction with electricity in alternated strands. It’s not very attractive, but thankfully, it’s effective. Have a great week and an even greater summer!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Matt, Theo, Matt, and PJ)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Swiss Chard –The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather.
Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree.

THE COMBO CORNER

The apple share is finished for this winter season.
The bread from The Village Bakery and Café is a French Galette.
The cheese from Integration Acres is their Raw Milk Goat Gouda.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET ROAD 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)
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!

Please bring your own bag today so you can transfer your veggies and leave the CSA bag at the host site for pickup next week. Thanks so much for a great season, but WE DO NEED OUR BAG S RETURNED! Thanks for your efforts.

RECIPES

SPINACH PESTO
from: food.com

Ingredients:
2 cups spinach
½ lemon, juice and zest
1 – 2 cloves garlic, (pressed)
1/3 cup olive oil
1 oz. grated Parmesan
¼ cup sun-dried tomato (opt. add as much as you like)
½ tsp. sea salt
½ tsp. black pepper
1 lb pasta

Directions:
1. In a food processor put in the spinach, lemon zest, lemon juice, garlic, olive oil, salt, pepper and cheese (also sun-dried tomatoes, if using) Process until the spinach is small and everything is well combined.
2. Meanwhile boil pasta until Al Dente. Pour pesto mixture into large pasta bowl and toss in hot pasta to coat and 1 or 2 tbls of pasta water if needed.
3. Serve immediately with chicken or as a main dish. Enjoy! Reviews of this recipe raved about it; of course, they made small personal preference changes; and one person didn’t use pasta, but spread it on toasted French bread.

SAUTEED SWISS CHARD & SPINACH
from: wordpress.theinadvertentgardener.com

Ingredients:
2 Tbl. extra virgin olive oil
3-4 garlic cloves, chopped
1 bunch Swiss chard
1 bag spinach leaves
salt and pepper to taste

Directions:
1.) Wash and dry the chard, then remove the stems from the leaves in any method you deem appropriate. Chop the stems into ½” lengths and set them aside.
2.) Roll the leaves together into a big log, making a chiffonade, and slice thin strips by cutting perpendicular to the log.
3.) Heat the olive oil over medium-high heat in a large sauté pan, and when it is hot, add the garlic and the chard stems. Sauté, stirring often, until the garlic just starts to brown and the stems are softening up.
4.) Add the sliced chard leaves and the spinach a few handfuls at a time, stirring the mixture it is cooked down enough to make room for the next handfuls. Once all the chard and spinach is in the pan, put a lid on it and wait for about a minute or two.
5.) Remove the lid, stir, add salt and pepper to taste and serve immediately.

Spinach and Red Chard Quiche (an eggless quiche made with tofu)
from: allrecipes.com

Ingredients:
1 9” unbaked pie crust
½ lb. spinach, rinsed and chopped
½ lb. red (any color) chard, rinsed & chopped
1 tbls. vegetable oil
1 onion, diced
3 cloves garlic, minced
¼ tsp curry powder
1 tsp dried parsley
½ tsp salt
½ tsp ground black pepper
8 small oyster mushrooms, chopped
2 tsp. capers
1 (12 oz.) pkg, firm tofu, cubed
¼ cup milk
¼ tsp. ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese

Directions:
1. Preheat the oven to 350o F.
2. Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1” of boiling water, and cover. Lightly cook, about 5 minutes.
3. Heat oil in a large skillet over medium heat and sauté onions and garlic. When onions become transparent, add spinach and chard. Stir in curry powder, parsley, salt and pepper. Sauté until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
4. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

Swiss Chard Cakes with Basil-Spinach Sauce
from: www.marcussamuelson.com

Ingredients:
2 cups basil leaves, packed
1 cup spinach leaves
½ cup Greek Yogurt
3 tbls. extra-virgin olive oil, divided
1 garlic clove, crushed
½ tsp Dijon mustard
½ tsp freshly ground pepper
1 ¼ ll. Swiss chard, cut into ½” strips
1/3 cup slivered almonds, toasted
4 oz. grated Cheddar cheese
1 egg
½ cup + 2 tbls breadcrumbs
1 tsp cayenne pepper
Olive oil or grape seed oil, for frying

Directions:
1.) Place the basil leaves, spinach, yogurt, 2 tbls of the olive oil, 1 tsp of the salt, garlic, mustard and ¼ tsp of ground pepper in a blender. Blend until fully incorporated and bright green. Taste and add salt, if desired. Refrigerate until needed.
2.) Bring a large pot of water to a boil. Add the chard and simmer for 4 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop the leaves and stalks again and squeeze out any remaining water. Place the chard in a large bowl.
3.) Add the almonds, cheese, egg, breadcrumbs, cayenne, and the remaining salt and pepper to the chard. Combine with your hands or a spatula until well incorporated. Form the mixture into 8 patties, which should measure about 3” wide and 1” thick.
4.) Pour enough frying oil into a large skillet to come ¼“up the sides. Fry the patties for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.

Kale and Spinach Bake
From Weight Watchers Down to Earth Vegetarian Cookbook – Yields: 6 servings

Ingredients:
2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
About 1 lb. chopped fresh kale
About 1 lb. chopped fresh spinach
¾ c. plain low-fat or fat-free yogurt
¼ c. grated Parmesan cheese
2-1/2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 large eggs
1 large egg white
1-1/2 tablespoons grated Parmesan cheese

Directions:
Heat oil in a Dutch oven over medium heat. Add onion & garlic; sauté for 3 mins. Add kale & spinach, stirring well. Reduce heat to medium-low; cover & cook 20 mins. or until greens are wilted, stirring occasionally. Remove from heat & spoon into a 2-qt. baking dish coated with olive oil or cooking spray. Set aside. Preheat oven to 350 degrees. Place yogurt and next 8 ingredients in a food processor or blender; process until smooth. Pour yogurt mixture over greens, stirring gently. Sprinkle with 1 ½ tbls Parmesan cheese. Bake, uncovered, at 350 degrees for 40 minutes.

April 24, 2013

Week 19 Newsletter, Winter 2013

ATHENS HILLS CSA

Spring keeps teasing us with these warm days, but very cool nights. In fact, we’ve had frost here at the farm twice this last week – one a hard frost. We’re glad we spent the two hours it took to cover the newly planted rows in the fields. All in all, though, we’re very fortunate to not have had the snow, or the flooding that is delaying the planting in other parts of the Midwest.

If you are a half-share member and you are picking up today, then we bid you a grateful ‘thanks for your support’, as today is you last share for the Winter 2013 season. We are happy to have had you with us for this past cycle of tasty, winter veggies. We hope you will join us again for summer or for next winter.

The tractor was in the field again today, further prepping the new beds for the asparagus and rhubarb that waits in the walk-in cooler. Finding the days when we have the time to plant (amid the harvesting and packing) at the same time that the soil is dry enough to be worked has been a little challenging. There are also all of the potatoes, and our new experiment – ginger, that still have to go in the ground.

The broccoli and chard seedlings are ready to be transplanted. The eggplant is ready to be ‘shifted up’ into larger pots, growing and waiting until it’s warm enough to go outside. We are continuing to direct seed dill and cilantro, carrots, and beets. The greenhouses are slowing emptying, row by row, as we harvest the last of the winter greens and begin to turn that soil for summer heirloom tomatoes.

On Monday, the concrete truck was here again for the second pour of the forms for new lintels. We were able to cut about a half hour from our previous time. We have 2 more rounds to go. By the time we have enough, we’ll be really fast! And we’ll have 4 more raised beds for growing. We are very excited about that! Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, and PJ, Laurel, and Morgan)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this season are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy.
Swiss Chard –The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather. Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree.

THE COMBO CORNER

The apple share is finished for this winter season.
The bread from The Village Bakery and Café is Starline Sorghum Oat - delicately sweet bread made with Starline Organics sorghum and oats.
The cheese from Integration Acres is Griffin's Dream, a pasteurized goat's milk cheese with a bloomy rind. This is a French-style chevre that is aged for 1- 6 weeks. Griffin's Dream is named for their son, who has loved flavorful aged cheeses since he was a toddler.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET ROAD 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)
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!

Our returnable bags are once again in short supply. Please return them this week. If this is your final delivery, please bring your own bag and transfer the veggies! We'd like for all the final bags to be left at the sites, so we can wash them and get them all ready for next season.

RECIPES

Kale Pesto
from shockinglydelicious.com

Ingredients:
1 bunch kale washed w/ ribs removed
2 cloves raw garlic
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
2 Tbl. lemon juice
pinch of Kosher salt
black pepper, a few grinds

Directions:
Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds. Scrape into a lidded container and store in the refrigerator until use.

Deb’s Kale Salad with Apple, Cranberries, and Pecans
from cookieandkate.com

Ingredients:
½ cup pecans
8 oz kale (any kind)
4-5 medium radishes
½ cup dried cranberries (or cherries)
1 medium Granny Smith apple
2 oz. soft goat cheese, chilled

Dressing:
3 Tbl olive oil
1½ Tbl apple cider vinegar (or white wine vinegar)
1 Tbl smooth Dijon mustard
1½ tsp honey
Sea salt and freshly ground pepper, to taste

Instructions:
Preheat the oven to 350o and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 15-20 mins, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. Pull the kale leaves off from the tough stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. Thinly slice the radishes ( easy to do if you first chop off the root so you can place the base of the radish flat against your cutting board.) Add them to the bowl. Coarsely chop the pecans and cranberries (cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10-20 minutes beforehand. (This was adapted from The Smitten Kitchen.)

Kale Salad With Quinoa, Tangerines and Roasted Almonds
from: glutenfreegoddess.com

Ingredients:
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch kale, washed and patted dry
sea salt, to taste
2 fresh tangerines
1 Tbl. gluten-free low sodium tamari
2 Tbl. raw, organic agave or brown rice syrup, to taste (honey would probably work, also)
1 tsp. grated fresh ginger
1 garlic clove, minced
fresh cracked pepper
¼ cup roasted almonds

Directions:
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten. Wash the kale and remove the center rib, slice into ribbons, massage with olive oil and sea salt to taste. Peel the tangerines and separate the wedges. Save half a tangerine for the juice. In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute. Add the kale and toss. Add the remaining tangerine wedges. Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to. Just before serving, add the roasted almonds and toss gently. Serve immediately at room temperature. (may be chilled ahead of time; add almonds right before serving to keep them crisp.)

Ed.’s note: I found many kale salad recipes in my search for ideas to share. There are other combinations for kale salad like: pine nuts, currants, and Parmesan; strawberry, almond, and avocado with lemon poppy seed dressing; and garbanzo beans and peppers with lemon turmeric dressing, just to name a few.
Spinach and Mushroom Lasagna
from: chefinyou.com

Ingredients:
Béchamel (White) Sauce
2 tbl. butter
½ cup finely chopped onion
½ tbl. garlic paste (minded garlic)
2 tbl. all-purpose flour
1¾ cup milk
¼ tsp nutmeg
¼ salt
1 bay leaf
ground pepper to taste
¼ cup Parmesan cheese
For the Pasta and Layering:
7 brown rice lasagna noodles (or regular lasagna noodles)
5 oz whole milk ricotta, homemade or store bought
½ cup Parmesan cheese
4 oz fresh Mozzarella cheese, crumbled
pinch of salt
For the Spinach and Mushroom Stuffing:
10 oz fresh spinach, trimmed ends
½ tbl salt
4 oz mushrooms, trimmed & sliced thick

Directions:
1) Blanch the spinach for about 10 seconds and plunge into cold water, let cool and squeeze out the water as much as possible. Chop coarsely and set aside.
2) Melt 1 tbl. butter and add the mushrooms. Cook until slightly browned and set aside.
3) In the same pan, melt 2 tbl. butter in medium heat until foaming. Add the onion and garlic paste and cook whisking it until the onions are soft. Next, add the flour and cook – keep whisking it to avoid the butter from browning and to remove the raw grainy taste from the flour. Gradually add in the milk and bring the mixture to a boil over medium-high heat. Keep whisking it. Add the bay leaf, nut-meg, salt and pepper and simmer over low heat for about 10 minutes. Whisk it on and off. When the mixture is thick and saucy, add in the Parmesan cheese and whisk until it is mixed. Remove the bay leaf. Set aside ¼ cup of the sauce. Whisk in in the spinach until well combined.
4) In another pan, cook the pasta according to directions.
5) In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside.
6) Preheat oven to 425. Grease baking dish with butter. Layer sauce that was set aside. Lay noodles, spinach mixture, Parmesan, more noodles, more spinach, mozzarella, then ricotta, mushrooms.
7) Finish by topping with the last of the noodles. Cover with the remaining spinach and mozzarella.
8) Cover with foil (grease the underside so it won’t stick to the cheese) and bake for 10-15 minutes or until it starts bubbling. Remove the foil. Now broil the lasagna for about 5 minutes or until the cheese is browned in spots. Let it cool for about 10 minutes and then cut ii into pieces and serve. For pictures of this, visit their website at: http://chefinyou.com/2012/07/spinach-mushroom-lasagna/

April 17, 2013

Week 18 Newsletter, Winter 2013

ATHENS HILLS CSA

Another week has come and gone, and we are all one week closer to the finish of this Winter 2013 season. As we look to that end, please remember that we desperately need you to return all of the bags you have accumulated in those little hidey-holes we all have. Also, please be planning for that last week of your pickup (either 1 or 2 weeks away). Will you bring your own bag and switch your veggies or do you have another scheme? We thank you for your thinking and planning time.

Well, it took 2 days of solid work, but all of the electric fences surrounding the fields are in good working order. Now we can be confident that the deer will not venture into newly sprouting rows of goodies. Every morning, the fence charger can show us if a large deer has tried to test the integrity of the fence. Then, before evening falls, repairs (if needed) are made so that the fence will give off a full charge that evening. (No one gets killed, but anything will think twice before trying it again!)

Last Thursday, the farm had a visit from the Amesville Trillium Cooperative Pre-School group of 15 children, ages 3-6. Some moms and dads came too. It was amazing to see how many of these children knew exactly what kale, spinach, and carrots look like while still in the ground. Let me say also, that it was reassuring and reaffirming to see such recognition in folks so young. After some playing with the worms from the microhouse, some hand washing and snacks, a small rain shower closed the activities and we all went on with our days.

Last Friday, the first pour of concrete into the forms for the new lintels occurred. These are for the expansion of our ‘raised bed’ area. We are still waiting for the new pieces to cure enough for the forms to be removed. There are 2 more ‘pours’ scheduled before we will have enough to build all of the planned beds – 6 in all totaling 1000 feet. This expansion and the one across the creek will give us some needed room to let a few areas rest- or ‘be fallow” for a season or two. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, Laurel, Morgan, Julia, and PJ)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Green Onions – Our 5th time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
Swiss Chard –The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather.

THE COMBO CORNER

The apple share is finished for this winter season.
The bread from The Village Bakery and Café is Sesame Wheat.
The cheese from Integration Acres is fresh, pasteurized chevre that has been salted and coated with Herbes de Provence (dried rosemary, thyme, savory, fennel seeds, basil, lavender & marjoram.)

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET ROAD 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)
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!

Our returnable bags are once again in short supply. Please return them this week. Also,for your final delivery, please bring your own bag and transfer the veggies! We'd like for all the final bags to be left at the sites, so we can wash them and get them all ready for next season.

RECIPES

Chicken Piccata with Green Onions and Mushrooms (County Style)
from: www.southern.food.com

Ingredients:
¼ cup milk
1 egg
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1 dash pepper
4 boneless skinless chicken breasts
6 tbls. butter, divided
1 tsp minced garlic
2 tbls. lemon juice
1 cup green onion, sliced
1 cup mushroom, sliced

Directions:
Mix milk and egg in a small bowl. Combine flour, cornflakes, salt and pepper in separate bowl. Dip chicken breast in egg mixture and dredge in cornflakes mix. Sauté chicken in ¼ cup or butter until browned on both sides and cooked through. Take chicken out of pan and set aside, keeping warm. Slice green onions in 1” lengths. Slice mushrooms. Melt remainder of butter (2 tbls). Add garlic, green onions, lemon juice and mushrooms and cook for 4 minutes. Return chicken to pan and spoon sauce over warmed chicken

BROWN RICE WITH MUSHROOMS AND GREEN ONION
from: www.cookthink.com

Ingredients:
½ lb. shiitake mushrooms, stemmed & coarsely chopped
6 green onions, thinly sliced (dark green parts separated from white and light green parts)
1 clove garlic, minced
2 cups broth, chicken or vegetable
1 tbls. unsalted butter
salt and pepper
1 cup brown rice

Directions:
Prep the mushrooms, green onions, and garlic. Bring the broth to a gentle simmer in a small saucepan over medium heat. Heat the butter over medium-high heat in a large sauté pan. When the foam subsides, stir in the mushrooms and the white & light green part of the green onions. Season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and re-absorb most of their liquid 8-10 minutes. Stir in the rice and cook until it’s toasted, 3-5 minutes. Pour in the simmering broth. Increase the heat to high and bring the broth to a boil. Reduce the heat to low and cover. Cook until the rice is tender and absorbs all the liquid, 45-60 minutes. Stir in the dark parts of the green onions and serve.
MUSHROOM, GREEN ONION, AND GOAT CHEESE FRITTATA
from: whatsgabycooking.com

Ingredients:
6 eggs
¼ cup milk
salt and pepper
2 tbls. butter
2 cups sliced mushrooms
2 cloves garlic
6 green onions, sliced on the bias
4 tbls. goat cheese

Directions:
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper and set aside. In a large 10” skillet, heat the butter over medium high heat. Sauté mushrooms, garlic and green onions for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the beaten egg mixture over the vegetables ensuring that they cover the majority of the veggies. Turn the burner to medium and let the egg set for about 4-5 minutes. Sprinkle the top with goat cheese. Once the bottom and sides of the frittata are stable, transfer the entire skillet into the oven and bake for about 6-8 minutes. Remove from the oven when the egg is fully cooked and serve immediately.

GREEN ONION SALAD DRESSING
from: www.urbanorganicgardener.com

Ingredients:
2-3 whole green onions
¼ cup olive oil
2-3 Tbsp. apple cider vinegar
1 Tbsp. raw honey (other will work)
dash of salt

Directions:
Place all ingredients in blender or food processor Blend until smooth and creamy Adjust the ingredients to your taste.
This blog had several comments about adding sour cream or yogurt to make the dressing creamy; that sounds pretty good, too!

CHINESE-STYLE SPINACH & MUSHROOM SOUP
from: www.epicurious.com but originally in Bon Appétit October 1997

Ingredients:
2 cans vegetable broth - 14.5 oz.
1½ cup water
2 tbls soy sauce
2 tbls rice vinegar or cider vinegar
1 tbls oriental sesame oil
1 tbls minced garlic
1 tbls minced fresh peeled ginger
2 cups thinly sliced mushrooms (about 5 oz)
½ lb. firm tofu, cut in ½” pieces
5-8 oz of spinach leaves
3 green onions, chopped

Directions:
Combine the first 7 ingredients in large sauce pan. Bring to a boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach, and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
ASPARAGUS AND RADISH SALAD
from: www.eatingwell.com

Ingredients:
1 bunch asparagus, trimmed
2 tbls white vinegar
1 tbl soy sauce
2 tsp canola oil
1 tsp toasted sesame oil
½ tsp grated fresh ginger
2-3 dashes Asian red chili sauce (Optional)
1 bunch radishes trimmed and cut into wedges
2 tbls finely chopped green onion

Directions:
Fill a medium bowl with ice water and place by the stove. Bring 1” of water to a boil in a large saucepan fitted with a steamer basket.
Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Combine vinegar, soy sauce, canola oil, sesame oil, ginger, and chili sauce (if using) in a large bowl. Add the asparagus, radishes, and scallion (green onion); toss to combine. Serve warm or room temperatures.

April 10, 2013

Week 17 Newsletter, Winter 2013

ATHENS HILLS CSA

Fresh, cool evening breezes smelling of newly turned soil, the air filled with the raucous sounds of peepers - overnight, swollen buds have burst open with new green leaves or delicately scented flowers. Despite the date of the spring equinox, only this week does it feel, sound, and smell like spring. It’s been a long time coming this year.

Around the farm, the crew maintains the hustle/bustle momentum of projects begun and completed. It’s a satisfying change from the tedium of winter’s monotonous chores. Fresh loads of manure are delivered from neighboring farms; more sets, and more seeds arrive weekly. The sweet potatoes that will become the planted ‘slips’ for this season are scheduled for planting this week. The crew will be direct seeding the dill and cilantro. Tomato and pepper starts are also on this list. The plan is to get as much planted as possible before the rains on Thursday. And to that end some days off will be postponed.

We are continuing to weed the beds and footpaths in the greenhouses. Eliminating these plant pests now is important. We surely do not want to let the plants mature and ‘go to seed’. Having made that mistake once was enough. Some weed seed can lie dormant for years – best not to let the seed develop in the first place. We are still waiting for the rhubarb crowns to arrive. They were delayed last week’s due to the burst of arctic temperatures.

The forms for the new concrete lintels that will build the next four raised beds are finished. These forms are designed to be taken apart and put together several times. After we rub soap on their insides (so the concrete won’t stick), the cement truck will come on Friday for the pour. Some plants benefit greatly from the looser soil of the raised beds. Delicate weeding (such as around dill, cilantro, parsley, and salad mix) is so much easier and causes little disturbance to the roots in those beds. This saves time and that saves money.

Spirits are high this week with the bombardment of the sunlight and vitamin D. Kip and PJ are training for the Athens Marathon next Sunday (he’s actually running the half-) in his spare time…. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, PJ, Laurel and Morgan)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this season are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Green Onions – Our 4th time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
Swiss Chard –The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree.

THE COMBO CORNER

The apples share from Cherry Orchard is now finished. We hope you enjoyed them. Hang on until the summer fruit share begins in July with peaches, blackberries, grapes, plums and more.
The bread from The Village Bakery and Café is Alpine Rye--a light and tender rye with a touch of extra virgin olive oil.
The cheese from Integration Acres is the Alexander tomme, a natural rind raw goat's milk cheese that has been aged for nearly 10 months.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET ROAD 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)
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!

Thanks for all of the efforts concerning the return of the bags. Let's try to return them all in the last few weeks of the season. Athens folks, you can also return them at the Athens Farmer's Market. Thanks so much for your attention to this detail!

RECIPES

Spinach, Green Onion, and Smoked Gouda Quiche
~from Cooking Light August 2010

Ingredients:
Crust:
6 Tbl. butter, softened
2 Tbl. low-fat milk
¼ tsp. salt
1 large egg yolk
1 ¼ cups all-purpose flour

Filling:
1 Tbl. extra-virgin olive oil
½ cup thinly sliced green onions
3 C. fresh spinach, chopped
1 C. low-fat milk
¾ C. (3 oz.) grated smoked Gouda
¾ tsp. salt dash of grated nutmeg 3 large eggs

Directions:
1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 Tbl at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4” circle on plastic wrap; cover. Chill for 1 hour.
2. Preheat oven to 350oF.
3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10” circle. Fit dough into a 9” pie plate. Freeze 15 minutes. Bake at 350oF for 25 minutes or until lightly browned. Cool.
4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions, sauté 5 minutes or until tender. Add spinach, sauté 2 minutes.
5. Combine 1 cup milk and remaining ingredients is a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350oF for 35 minutes. Cut into 10 wedges (For a firmer consistency for the filling, bake 5 minutes longer.)
Spinach Soup with Green Onions
~from: epicurious.com
Ed.s Note: I though this seemed pretty quick and simple. Other reviews agreed, but many of those folks also added minced garlic and used some chicken broth in place of the milk. The recipe calls for frozen spinach but I’m sure fresh will only taste better.

Ingredients:
5 Tb. butter
1 bunch green onions, chopped
¼ C all-purpose flour
3½ C. whole milk
1 pkg. frozen spinach
Ground nutmeg
Chopped fresh dill or mint

Preparation:
Melt 4 Tbl. butter in heavy saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle four over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture come to a boil and thickens, about 4 minutes. Remove from heat. Melt 1 Tbl butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and re-warm over low heat. Season with nutmeg, salt, and pepper. Ladle soup into bowls. Garnish with dill or mint.

Ginger Noodles with Kale and Shiitakes
~from: love and lemons.com

Ingredients:
2 (7oz) pkgs. shirataki noodles (or kelp, soba, etc)
Splash of olive oil
½ -1 C. thinly sliced shiitake mushrooms
1 Cup thinly chopped kale (about ½ bunch)
1-2 teaspoons minced ginger
1 clove minced garlic
2-3 scallions, white and green parts, chopped
2-3 Cups low-sodium vegetable broth
½ Cup edamame, shelled and thawed
1-2 Tbl. soy sauce or tamari
handful of chopped basil handful of chopped mint
squeeze of lime juice
drizzle of toasted sesame oil
crushed red pepper flakes or a splash of sriracha
sesame seed for garnish
salmon, seared (optional)

Directions:
Prepare your noodles – if you’re using the shiratake, they don’t need to be cooked, but first, drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you’re ready to use them. In a large skillet splash a bit of olive oil. When it’s hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally until they have wilted down, 5 or so minutes. Toss in kale, ginger, garlic, and scallions. Stir fry for a few minutes until the kale starts to wilt down, but garlic is not burning. (Turn the heat down if garlic and ginger are starting to burn.)

Add broth, edamame, and noodles and simmer or a few minutes. if your veggies are soaking up all your broth, add more. Turn off heat, stir in soy sauce, basil, mint, lime juice, and red pepper flakes. Taste and adjust seasonings.

Ladle into bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.

Shrimp with Kale and Shiitakes
~from: seriouseats.com

Ingredients:
1 Tbls butter
½ onion, thinly sliced
½ lb. shiitakes, stemmed & thinly sliced
3 cloves garlic, chopped
1 bunch kale, stemmed and chopped into bite-sized pieces
¾ lb. shrimp, peeled and cleaned
1 Tbl. soy sauce
¼ C. dry white wine
1/8 C. heavy cream (optional)

Directions:
1. Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.
2. Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Then add the shrimp and cook, stirring occasionally, until not quite opaque, about 3 minutes.
3. Add the soy sauce, wine, and cream (if using), and cook until sauce has thickened slightly, 203 minutes. Serve immediately