Winter 2014 Survey Feedback

I wanted to say a few words in response to our survey feedback this season. Thank you all so much for your comments. We appreciate hearing from you, and we always appreciate your support!

This winter provided some of our most challenging growing conditions yet, and tested our unheated high-tunnel growing methods. We were pleased by how well things survived given the extreme cold. However, it took extra effort on the part of the crew and Kip to get those shares out each week.

How our winter CSA planning works:

Dan, our farm manager, plans for, and plants all of the storage crops we distribute in the first couple months of the CSA. These include squash, potatoes, sweet potatoes, beets, carrots, turnips, and rutabaga. Each year, depending on where we're planting, and what weather conditions we get, some crops do better than others. Last winter, we had a bumper crop of butternut squash, as many returning members will recall. This year, we had a serious amount of turnips, yet squash, especially butternut, did not do well at all. We never know exactly what will happen, and we try to grow enough variety that we can count on storing enough crops to get our CSA started with a bounty!  Some of you wished you had more root crops and others wish we had a greens-only option. In the future, we may be able to offer more customization, but for now, we try our best to offer a balance. We have plans to grow a wider variety of squash this season. 

For our new members:

I want to emphasize how different our summer and winter shares are. In winter, there is less variety, because only hardy crops will grow in the cold winter conditions, even in high tunnels. We try to let everyone know that the winter share is comprised of some crops stored from the fall, in addition to mushrooms, microgreens, and crops that we grow in high tunnels (mostly greens).

The summer share offers much more variety, and includes more of a range throughout the season, with  the arc of many typical spring, summer and fall veggies. We grow chard, but not kale or collards during the summer, since they do not tolerate heat very well. We include herbs as well, although we'll be limiting the amount of cilantro, dill, parsley, and lemongrass, based on feedback from last summer.

If you are hesitant to join summer because of greens fatigue, don't worry! Summer brings with it the promise of many new veggies!

Finally, I want to make sure that everyone is aware of the new share options in place or in the works for summer:

We have added Snowville yogurt this past winter, and we will also be adding Snowville chocolate milk for summer. We've hesitated to add chocolate milk in the past, because the price is much higher, but we're going ahead, since we've heard that you want it! A full share will cost $106.00 for the season and a half share will be $53. Yum! Please contact us if you'd like to add this item for summer.

We also added an extra mushroom share, for those that love receiving farm-grown organic shiitake and oyster mushrooms. This is 8 oz. of mushrooms, and is IN ADDITION to the mushrooms that come with the veggie share most weeks.

Shagbark staple shares: This share will include their freshly ground corn and spelt flours, in addition to the beans and heirloom popcorn. We have encouraged them toward organic popcorn, but so far, it hasn't been an option.

We are looking into berry options for summer. We will initially offer berries on a week by week special order basis when they are available, since we do not know what overall availability might be.

And, we are trying cut flowers for the first time this season! If all goes well, we'll add a flower share to the CSA, and they will be sold at the Athens Farmers Market, and at our Village Bakery pickup. Emily Hammon, our Packing Room Manager is heading up this project. I'm excited!

Customized share option in Athens:

As we explore options for more customization in our CSA shares, we are trying something new this summer season. Members who are interested in a little more choice about what they will receive in the CSA will be able to tell us 3 veggies that they prefer to receive, and 3 veggies that they prefer not to receive in the CSA, at the beginning of the season. As we pack, we will make substitutions, IF AVAILABLE, to give you more of what you like, and less of what you don't like. A farm staff member will there during pickup each week with the veggies.  This pickup will be Tuesday evenings, from 5-7pm. Let me know if you want to pick up at the Village Bakery and Cafe this summer! 

Week 17 Newsletter, Winter 2014

ATHENS HILLS CSA

Another week’s passing and spring is definitely here! And the changes are happening quickly. In fact, I’m really sure now because on Sunday while visiting in northern Ohio, (you won’t believe this…), I found the very first wood tick of the season happily preparing to feast on the back of my neck. AGH! I 'm thinking that the bitter winter may not have been as harmful to our insect populations as some had hoped.

On Monday, we welcomed our newest employee, John Wood. He is a local but is returning to this area after spending several years working with Outward Bound. His most recent accomplishment – Winner of a 300-mile solo kayak race around the western edge of Florida. In addition to John joining us, one of the interns who is currently attending OU has also started part-time until school is over. Kyle has been a real help already, and we’re looking forward to his help full-time soon. Our second apprentice, Grace, also attending and graduating from OU in May, will join us full-time. Until then, she is coming out one day a week to help. Other candidates are still visiting, so we don’t know who they will be for certain.

Kip, Mark, and a new part-timer, Rory, are working on clearing the creek banks of ever-persistent willow bushes. The job requires cutting the large stems above ground so when they re-sprout (and they will), the stems will be smaller in diameter. Plans include harvesting those thinner stems to make baskets. Of course, we leave the trees to keep the bank stabilized.

Before last weekend’s rain, we were able to plow and disc two of the fields, one for our newest crop – flowers. The other is a part of the field across the creek that has been fallow for several years. Since ‘getting in’ early can be challenging on bottom ground, field prep work can continue as scheduled and prep work for the newest beds will be much easier.

Broccoli and Kale are ready to be transplanted and the tomatoes are large enough to be shifted-up into larger pots. At the end of this week, we hope to disc the remaining fields – all this depending on how dry the ground is. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Natalie, Miranda, Paula, Penny, and John)

THIS WEEK’S VEGGIES

Salad Mix – Our fall/winter salad mix is a blend of 10 varieties of lettuces, claytonia, and mild tasting Asian greens tatsoi, pe-tsai, and mizuna. 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 them in the fridge in a paper bag, so moisture is not trapped in with the mushrooms.
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.
Spinach – We are thrilled to bring you this item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes
Siberian Kale - originated in Russia. The leaves of this variety are only slightly frilled, and are very high quality. For more info on kale varieties, check out this site: http://www.seedambassadors.org/Mainpages/still/napuskale/napuskale.htm
Swiss Chard – 2nd only to spinach in nutrient richness. Some benefits include blood sugar regulation, anti-inflammatory benefits, and bone health to name a few.
Green Onions – Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week! 
- or –
Salad Radishes - If you received the salad radishes, then you either got Easter Egg (round and different colors or You got French Breakfast, long red bodies with white tips. Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad.

THE COMBO CORNER

The apple share from Cherry Orchards is finished for this winter.
The bread from The Village Bakery and Café is Country Wheat.
The cheese from Integration Acres is Smoky Goat - fresh (goat's milk) chevre that's rolled in a mix of ground spicebush berries, kosher salt and black pepper before being lightly smoked over apple wood. To best preserve the cheese, remove it from the original packaging and place in a reusable plastic or glass container; any whey that's accumulated can be drained off or mixed in. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
BELPRE 304-488-3620 3-6 PM

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 make sure to return your bags to the host site. This helps keep our costs down. Thanks!

RECIPES

Oven-Baked Kale Chips with Sesame Seeds 
http://www.sc.edu/uscpress/microsites/pastides/pastmedia/kale-chips.pdf
 
Ingredients:
24 tender kale leaves 
2 tablespoons extra virgin olive oil 
2 teaspoons whole sesame seeds 
2 sprinkles of sea salt

Directions:
Preheat the oven to 375 degrees on the convection setting. Wash the kale leaves, removing and discarding the center stems. Tear the leaves into pieces about two inches by two inches. Dry the kale is a salad spinner and then blot it with a clean kitchen towel to remove excess water. Put the kale pieces in a large bowl and pour the extra virgin olive oil over them. Using clean hands, rub the oil onto the kale pieces to coat them thoroughly. Spread the kale pieces in a single layer on baking sheets with sides, making sure they do not overlap. Sprinkle with sesame seeds. Place the sheets on racks positioned in the center of the oven. Set your timer for 6 minutes and check the kale at that stage. With a single layer of chips, they should be done, but they may need to cook another minute. The kale chips should look dark green and dry. If the kale turns brown, it becomes bitter. Remove the baking sheets from the oven and slide the chips into a bowl using a metal spatula. Lightly sprinkle them with sea salt and eat immediately. Yum! Serves 4

PAN-FRIED KALE 
http://thepioneerwoman.com/cooking/2013/06/panfried-kale/

Ingredients: 
1 whole large bunch of kale, or 2 regular Bunches 
2 Tablespoons olive oil 
5 cloves garlic, finely minced 
Salt and Pepper, to taste 
½ lemon, optional

Preparation Instructions: 
Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes. Remove the kale to a plate and serve! Option: Squeeze the juice of half a lemon over the top. (Ed.’s Note: Further in this blog, she says that it works great with spinach also, but that the spinach wilts quicker and the leaves aren’t’ quite as crispy.)

MOROCCAN CARROT and SPINACH SALAD 
 http://www.foodnetwork.com/recipes/moroccan-carrot-and-spinach-salad-recipe.html 
(Courtesy of Wolfgang Puck)

Ingredients:
1 tbsp olive oil, plus 1 tablespoon, plus 1 tablespoon
5 cups carrots, sliced on the bias, about 8 large carrots
2 tablespoons plus 1 teaspoon sugar
½ cup plus 1 tablespoon lemon juice
½ teaspoon kosher salt
3 cups fresh spinach, cleaned
½ teaspoon ground cumin
1 teaspoon chopped garlic
2 tablespoons orange juice
Directions:
In a large sauté pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, ½ cup lemon juice, and ¼ teaspoon kosher salt. Cook carrots until they just start softening.
In another sauté pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
So how to keep radishes from losing their bite and crunch all week? I believe I’ve found a solution: http://www.sassyradish.com/2012/07/how-to-keep-your-radishes-crisp-for-over-a-week/
As soon as you get home from the market, separate your radishes from the greens. Using a sturdy vegetable brush, scrub the radishes thoroughly so they are free of any sand and dirt, and rinse them thoroughly in cold water. Get either a large wide mouth glass jar, or, in my case a large gallon-sized resealable bag (if you’ve run out of large jars). Line the bottom of the jar or bag with a layer of paper towels. Put still-damp radishes on top. Put another layer of paper towel and repeat until you are out of radishes. If using a bag, squeeze out excess air and voila! Crunchy, fresh radishes all week (and beyond!) long.
Carrot, Spinach and Rice Stew 
http://dinersjournal.blogs.nytimes.com/2009/04/20/recipe-of-the-day-carrot-spinach-and-rice-stew/?_php=true&_type=blogs&_r=0
Yield 4 servings, Time 45 minutes
If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon.

Ingredients:
½ lb. carrots, peeled and cut into ¼ inch dice 
½ cup long-grain rice, like Basmati 
Salt and pepper 
1 lb. fresh spinach, thick stems removed, washed and roughly chopped
3 cloves minced garlic, optional 
2 tablespoons butter, optional

Method: 
1.) Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently. 
2.) Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Here is the promise of another growing season.  We're just starting to fill this space with the food we will all be eating in just a few short months.  We can hardly wait!

Week 11 Newsletter, Winter 2014

ATHENS HILLS CSA

At last Saturday’s farmers market here in Athens, both vendors and customers alike were giddy with the sunshine and warm 50-degree temperatures. It was great to have a preview of spring even though winter temperatures have returned with a vengeance. It seems that the cold weather will be with us for a few more weeks at least. Fortunately, the longer days are making February much less dreary. The increasing strength of the sun’s rays also help to keep our spirits soaring. 

By now, you will all have received our emailed invitation to join us for this summer’s 2014 cycle. In fact, many of you have sent us deposits or full payments already. Several more have written to say things like they ‘are moving,’ or they ‘have their own summer garden’, and we are so grateful to know. By sharing your intentions with us, you are letting us know if your reserved spot is taken or available. So, please take a moment to let Miranda know what your plans are. Thanks! 

Last week, Kip fired up the heating system in the Starts House. Seeding into flats for transplant has begun for another season. What a blessing to have a new task that isn’t weeding, covering, or uncovering… Besides having some flats planted, the crew is also direct seeding into some of the empty rows inside the greenhouses – this includes more lettuces mostly, but also radishes and arugula. And of course, if the plants are growing, well then, so are the weeds. And yes, the crew continues to eradicate the weeds in the beds of greens. 

The installation of our new gas-fired generator has begun. Drake, the electrician, and his assistant spent yesterday moving the current service from the old and leaning pole to the new bigger, straighter, taller pole. Tuesday’s packing and need for electricity in the packing room took precedence over completion, but we are so very close. I, for one, will breathe a huge relieved sigh when the transfer switch is working and we are one step closer to protection for the coolers and storage areas if (and undoubtedly ‘when’), the electricity goes out in a storm. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Andy, Natalie, Josh, Miranda, Paula, Justin, and Penny)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix has a tangy flavor and do not store as long as the sunflower.
Pac Choy- Similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi; takes a little more time to cook and the texture is rather like Napa Cabbage. A small number of members will receive COLLARDS instead of Pak Choy
Spinach – This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad THESE CARROTS SUFFERED COLD DAMMAGE, BUT ARE STILL TASTY AND SWEET
Green Onions – Our first time to include green onions (scallions to some) this season. Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!

The Combo Corner

The apple share from Cherry Orchards includes two varieties of tart apples: Enterprise and Ida Red.
The bread from The Village Bakery and Café is Italian Wheat made with extra-virgin olive oil.
The cheese from Integration Acres is Alexander Tomme, a raw goat’s milk cheese that has aged for 8 months. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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!
Our Open Farm Day Event is changing. The entire event will take place at Green Edge. This year the date is Sunday, June 8, 2014. Look for information about this in upcoming messages as more of the plans are formalized. We are excited to offer something new!   

RECIPES

 
Carrot, Spinach and Rice Stew 
http://dinersjournal.blogs.nytimes.com/2009/04/20/recipe-of-the-day-carrot-spinach-and-rice-stew/?_php=true&_type=blogs&_r=0 

Yield: 4 servings Time: 45 minutes
If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon.

Ingredients: 
½ lb. carrots, peeled and cut into ¼” dice ½ cup long-grain rice, like Basmati Salt and pepper 1 pound fresh spinach, thick stems removed, washed and roughly chopped 3 cloves minced garlic, optional 2 tablespoons butter, optional

Directions:
1. Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently. 
2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Pak Choy with Mushrooms and Green Onion 
http://www.madisonhousechef.com/2009/07/bok-choy-with-mushrooms-and-green-onion.html 

Ingredients: 
1 T olive oil
1 bunch of pak choy
3 green onions, chopped
4 oz thin sliced button mushrooms
1 T sliced and chopped fresh ginger
2+ T crushed peanuts
soy sauce
tempura sauce

Directions: 
~Heat wok or frying pan. Add 1 T olive oil. 
~Add bok choy, onions, mushrooms, and ginger. Stir fry until vegetables begin to soften. 
~Add a splash of soy sauce, to taste. Stir fry 1 minute more. 
~Add a double splash of tempura sauce, to taste. Stir fry 1 more minute. 
~Sprinkle with crushed peanuts. (I'm contemplating substituting chili flakes next time) 
~Serve hot.

Carrot, Tomato, and Spinach Quinoa Pilaf 
http://allrecipes.com/recipe/carrot-tomato-and-spinach-quinoa-pilaf/

Ingredients: 
2 teaspoons olive oil ½ onion, chopped 1 cup quinoa 2 cups water 2 tablespoons vegetarian chicken-flavored bouillon granules 1 teaspoon ground black pepper 1 teaspoon thyme 1 carrot, chopped 1 tomato, chopped 1 cup baby spinach

Directions: 
1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

CHICKEN PASTA WITH MIXED MUSHROOMS AND GREEN ONIONS http://www.seriouseats.com/recipes/2013/05/chicken-pasta-mixed-mushrooms-green-onions-recipe.html

Ingredients: 
3 tablespoons olive oil 12 ounces shiitake mushrooms, washed, trimmed, sliced 6 ounces oyster mushrooms, washed and sliced 4 ounces white beech (or white mushrooms), washed, sliced (see note) Kosher salt 3 medium cloves garlic, minced (1½ Tsp) 1 cup homemade or store-bought low sodium chicken stock ¼ teaspoon ground white pepper 12 ozs. boneless, skinless, chicken breast, cut across grain into ¼“ strips 3 bunches green onions, washed, trimmed, cut into 2” lengths 12 ounces bow-tie pasta 1½ teaspoons sesame oil

Directions: 
~In 12” skillet, heat oil over medium heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms have softened and are beginning to brown, about 8 minutes. 
~Add garlic and cook until fragrant, about 1 minute. Stir in broth, scraping bottom of pan to loosen any browned bits. Add white pepper, chicken, and green onions to pan. Cook until chicken is just cooked through and green onions are beginning to wilt, about 2 minutes. Remove from heat and keep warm. 
~In large pot bring 4 quarts water to boil over high heat. Add 1 tablespoon salt and pasta. Cook pasta until cooked but still quite firm (al dente) and drain, reserving 1 cup of cooking liquid. Return pasta and chicken mixture to pot. Add sesame oil and toss until combined, adding reserved pasta cooking water to make saucier if desired. Season to taste and serve immediately.

Spinach Pesto Fusilli 
http://www.chow.com/recipes/30887-spinach-pesto-fusilli

Ingredients: 
8 ounces baby spinach 
3/4 cup pine nuts, toasted 
2 med garlic cloves, peeled & smashed 
½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving 
Finely grated zest 0f 1 medium lemon 1 tablespoon freshly squeezed lemon juice ¼ tsp freshly ground black pepper, ½ cup extra-virgin olive oil

Blend in food processor and serve over 1 pound of cooked fusilli pasta.

Week 9 Newsletter, Winter 2014

ATHENS HILLS CSA

Our delivery last week is an example of our commitment to bring you the veggies you are expecting. We received many amazed, yet grateful comments. Besides our CSA deliveries, we also deliver to a number of other businesses, both grocery and restaurant. We have many incentives to show up. If we are not able to make the delivery, we will call and email all of the members as soon as the decision is made (like calling off school…). If you haven’t heard from us, please expect to pickup. 

Recent articles in grower magazines are all about this winter season’s record-breaking siege of cold weather. Many growers have lost part or all of their plantings, or if not lost, their plants have stopped growing, waiting for warmer days. At Green Edge, we’ve been fortunate, but also diligent. Even though we have strict protocols for ‘covering temperatures’ that guide us in the number of covers that we will pull each evening, there has been a slow-down in the rate of re-growth of the heartier greens, and the lettuces have more cold damage than experienced in the past winters. We’re fortunate that our conscious decision to limit the number of winter shares this season means that we have enough to fill them. As the season progresses, please be aware that we will make certain you have made a good investment. 

Both Monday and Tuesday of this week saw temperatures inside the houses range between 50 and 70 degrees, even with single digits outside. We know these warmer, sunny days only help the recovery of the plants. As the days lengthen, re-growth will speed making more availability of all things planted. Yeah! 

Empty beds in the houses are being planted with things to come for April and beyond. Miranda is almost finished with the brochures for the 2014 summer CSA cycle. We’ll send them your way as soon as they are completed. Please let us know your plans as soon as you can. Thanks. Stay warm and have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Andy, Natalie, Josh, Miranda, Paula, and Penny)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 7 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. We change the oyster sites each week so that all can have them at least once. Sites that receive them are selected based on numbers of shares and how many oyster mushrooms we have.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix have a tangy flavor and do not store as long as the sunflower.
Pac Choy: similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi; takes a little more time to cook and the texture is rather like Napa Cabbage.
Arugula – Arugula is one of the ‘love-it-or-hate-it’ veggies. It’s distinctive peppery flavor makes a statement whether raw in a salad or cooked in a recipe.
Sweet Potatoes – These are some of our favorite root veggies to grow and to eat! Whether they are baked, sliced and fried, chunked and roasted, or preserved as pickles, the sugar content is unmistakable.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe, something like squash soup. Yum! Store in a cool and dry place.

The Combo Corner

The apple share from Cherry Orchards this week includes Red and Yellow Delicious.
The bread from The Village Bakery and Café is Country Sourdough Rye.
The cheese from Integration Acres is Caprino Romano, a natural rind goat’s milk cheese. This batch has aged for 11 months!

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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 year we are planning a change in the plans for our Open Farm Day. Currently, we expect that the day will be later in the season. However, if you are interested in seeing the greenhouses this early spring, we are happy to show you. Just give a call and we can schedule your visit.  

RECIPES

Shiitake mushrooms contain the active compound lentinan, which has the ability to strengthen the immune system. Lentinan is a polysaccharide that has also been shown to have anticancer activity. The amount of L-ergothioneine, a powerful antioxidant, is 40 times higher in shiitake mushrooms than in wheat germ.
For more immune-boosting recipes, visit http://www.juliedaniluk.com.

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
Serves 4
Can be prepared in 30 minutes or fewer

Ingredients:
1 tsp. cornstarch 
2 Tbs. low-sodium soy sauce 
2 tsp. minced fresh ginger 
2 tsp. Thai chile sauce, such as sriracha 
2 cloves garlic, minced (2 tsp.) 
1 tsp. sesame oil 
3 Tbs. canola oil, divided 
1 14-oz. pkg. extra-firm tofu, drained & cut into bite-sized cubes 
1 lb. bok choy, cut into 1 ½-inch pieces 
2 cups sliced fresh shiitake mushrooms

Directions:
1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.
3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.
Mushroom and Spinach Frittata 
http://www.nytimes.com/2013/02/06/health/mushroom-and-spinach-frittata-recipes-for-health.html?_r=2&
 
Ingredients: 
2 tablespoons extra virgin olive oil 
10 ounce mushrooms 
Salt and freshly ground pepper 
1 to 2 garlic cloves (to taste), minced  
6-ounce baby spinach, rinsed 
8 eggs 
¼ cup grated Parmesan (optional) Or your CSA cheese, Caprino Romano, a similar style cheese
2 tablespoons low-fat milk

Directions:
1. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10-12” nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3-5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning. 
2. Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired. 
3. Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. It will turn golden. The eggs should be just about set though there will be a layer on the top that is not. 
4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Balsamic Roasted Butternut Squash & Mushrooms with Pasta 
http://www.bostonorganics.com/balsamic-roasted-butternut-squash--mushrooms-wit/re/balsamic-roasted-butternut-squash--mushrooms-wit

Ingredients:
1 med. butternut squash, peeled & chopped into 1” pieces 
3 cloves garlic crushed 
½ medium red onion, chopped 
Olive Oil 
Salt and Pepper 
1 box thin spaghetti or angel hair 
½ cup balsamic vinegar 
1 lb. mushrooms, sliced (shiitake, baby bella, portobellos, buttons) 
3 cups spinach, chopped in ribbons 
½ tsp. red pepper flakes 
Parmesan or Pecorino cheese, grated (You can use your CSA cheese, Caprino Romano!)
½ cup Ricotta Cheese (optional)

Directions:
Preheat oven to 425 degrees. Toss butternut squash with ½ the crushed garlic, onion, 3 Tbs. olive oil, salt and pepper. Spread on a cookie sheet and roast for 20-30 minutes, stirring occasionally until golden-brown and tender. Puree about ¾ of the squash and add ½ the balsamic. If the sauce is too thick, you can add pasta cooking water at the end. In a large pot of salted, boiling water, boil pasta according to box directions and reserve about 1 cup of the starchy pasta water. Drain and add pasta water to squash puree if you prefer the sauce thinner. Meanwhile, in a medium sauté pan, heat 2 Tbs. olive oil and add remaining garlic, more onion if you, and mushrooms. Season with salt and pepper and sauté for about 5 minutes until mushrooms begin to brown. Add the remaining balsamic and toss in the spinach and red pepper flakes. Sauté for about 2 minutes, until the spinach wilts slightly. To serve, toss about ½ the sauce with the hot pasta and plate a nest of pasta on each plate. Top with additional squash sauce, a spoonful of the mushroom-spinach mixture, a dollop of ricotta, and a sprinkle of Parmesan. Serve warm and enjoy!

Week 8 Newsletter, Winter 2014

ATHENS HILLS CSA

Another 4-7 inches of snow fell on the rolling hills of Athens County on Monday effectively bringing most things to a standstill. But, not your CSA farm. Most of your farmers made it to the farm (albeit a little later than usual) to begin the harvest for this week’s share. The 1st to arrive spent several hours shoveling the snow from the driveways so that the trucks could get out and back in. Then, Mark moved on to the gutter connect roof on 2 of the greenhouses, a slow, tedious and slippery job. It was a late start and an even later finish for Josh and Kip who stayed at it until around 9:00 pm Monday night. An early start on Tuesday meant that we were able to harvest, wash, and pack all of the other items you are receiving today. And as I write this, we are already a little worried about tomorrow’s start given the forecast of ice and freezing rain overnight. 

Just a few words about the items in the share this week can explain some of the site differences. Because of all the cold, not all crops are re-growing at the rate we typically expect. This means that we don’t have quite enough of one variety to supply all the shares. There are 3 types of greens this week: Red Russian kale (frilly edged leaves with purple stems), Dwarf Siberian kale (large flat all green leaves), or Swiss Chard (dark green flat leaves with white stems). All are delicious, so we hope you enjoy the one you received. 

Last Friday we said goodbyes to our assistant manager Matt. He left to take a position with a new cooperative farming venture near Wilmington/Morrow. He left us with an improved system of composting, cover crops, and soil testing. We wish him great success as he begins this new adventure. We will miss his dedication to the soil and crop health. 

We have begun receiving apprenticeship applications for the summer already. In fact, we have already had a couple come for their on-farm visit. We hope to have all selections made by the end of March or earlier. If you know of someone who is interested please let them know that now is the time to apply. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Andy, Natalie, Josh, Miranda, Paula, Penny, and Kristina)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. We change the oyster sites each week so that all can have them at least once. Sites that receive them are selected based on numbers of shares and how many oyster mushrooms we have.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix have a tangy flavor and do not store as long as the sunflower.
Turnips – Purple top/white globe turnips are finally here. The traditional winter roots are pungent and sweet. Boiled and mashed, roasted in the oven – any way to cook other roots will work for the turnips too.
Kale or Chard - An explanation of the difference is in the body of the newsletter. The 2 varieties of kale can be used the same way. In fact, most greens can substitute for one another in various recipes.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe, something like squash soup. Yum! Store in a cool and dry place.

The Combo Corner

The apple share from Cherry Orchard includes Mutzu and Melrose.
The bread from The Village Bakery and Café is Country Wheat.
The cheese from Integration Acres is raw goat's milk feta. Aged for over three months in a heavy brine, this feta is great crumbled into scrambled eggs, in a Greek salad and even on pizza. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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!

Return rate of the green/red bags has fallen off. Folks, this return is very important. Please gather the ones you have and return them this week. Thanks so much!

RECIPES

Another outstanding Butternut Squash recipe from member Lisa H. in Athens. Thanks so much for sharing these two ways to flavor a creamy butternut soup.
The butternut squash is outstanding! Very sweet and the color is so vibrant! It's a soup and I have two seasoning choices that I've used that are equally tasty. The soup can be vegan or creamed with some of that Snowville milk or half-n-half.

Ingredients:
Large butternut squash, peeled, seeded, cut into 1-inch cubes 
3 or 4 sweet apples, peeled, cored, cut into 1-inch cubes 
1 or 2 yellow onions, cut into 1-inch cubes 
4-6 C. veggie broth (or substitute 2c with milk) 
1 tsp salt ½ tsp pepper 
2-3 Tbl olive oil 
1 Tbl brown sugar, optional (honey would also be good) 
Spice mix of choice: Curry or Spicy

Curry ½ -1 tsp of your favorite curry powder, to taste
Spicy (my fav!) 1t ground ginger ½ tsp garlic powder (or 1-2 tsp fresh, minced) ½ tsp nutmeg ½ tsp cinnamon ¼ tsp ground chili of choice (ancho or chipotle are good)

Directions:
Preheat oven to 425 degrees. Spread cut veggies and apples on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast uncovered in the oven 35-40 minutes, turning a few times, until the squash is very soft. Alternatively, these can be sautéed in a soup pot until soft and slightly browned.

In the soup pot, add seasoning of choice and broth, add roasted veggies/apples (or: broth and seasoning go into the pot with the sautéed mixture), heat through.

For a smooth soup, remove the pot from heat. Using a hand blender, puree the soup until smooth. Or blend in batches in a blender and return to the pot. Add milk, if desired, or more broth if you like a thinner soup. Top with croutons or crumbled Shagbark Corn Chips. 
~from www.cooks.com

Sautéed Spinach with Mushrooms 
 http://www.nytimes.com/2010/08/04/health/nutrition/04recipehealth.html?_r=0
This classic combination can be served as a side dish or as an entree — with grains or piled atop a thick slice of toast. It also makes a great filling for omelets or crepes.

Ingredients:
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, wiped clean, trimmed and sliced
1 to 2 garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
1 pound baby spinach, rinsed but not dried; or 2 pounds bunch spinach, stemmed and rinsed but not dried, and coarsely chopped

Directions:
Heat the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until seared and beginning to sweat, about five minutes. Turn the heat to medium, and add the garlic, thyme, salt and pepper. Stir together for another minute or two until the mushrooms are tender. Add the spinach, and stir until wilted, about two minutes. Season to taste with salt and pepper, and remove from the heat. Serve hot or warm.

Roasted Turnip Chips 
http://annesoddsandends.blogspot.com/2012/03/roasted-turnip-chips.html

Ingredients: 
Turnips, sliced thin (I used 5 small) 
¼ tsp chili powder 
¼ tsp garlic flakes 
¼ tsp onion flakes 
Sea salt to taste 
1½ - 2 Tbsp olive oil

Directions: 
1. Preheat the oven to 350 
2. Cover a baking sheet with foil. 
3. Slice the turnips thin, the thinner they are the crispier they will be. 
4. Put the slices in a large mixing bowl and & the olive oil. Massage the oil in to coat all the pieces. 
5. In a small bowl combine the spices. Then add to the larger bowl and mix to evenly coat. 
6. Put the slices on the baking sheet and bake for 30-50 minutes flipping every 10 minutes or so. Remove from the oven when they look crisp enough for your liking. If you don't have garlic and onion flakes you could also use powder. Make sure to go easy on the olive oil so they don't get too soggy.

KALE AND SPINACH SAAG  
http://allrecipes.com/recipe/kale-and-spinach-saag/
 
Ingredients:
1 (1”) piece fresh ginger, peeled & coarsely chopped 
6 cloves garlic 
¼ cup water, or more as needed 
½ tsp garam masala 
10 oz fresh spinach, chopped 
10 oz kale, chopped 
1 cup milk 
1 cup cottage cheese 
1 pinch salt 
1 pinch ground nutmeg 
2 tsp ghee (clarified butter) 
2 onions, chopped

Directions:
Place the ginger and garlic in a blender with ¼ cup water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste in the skillet. Sprinkle with garam masala, and stir to combine. Reduce the heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn’t cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.

Remember Massaged Kale? Check this video out. It is so informative and takes the raw salad to new heights: Mediterranean Kale

ATHENS HILLS CSA

The biggest news on Tuesday morning was that the empty delivery truck held its temperature overnight in sub-zero temperatures. This was a HUGE relief to us. We load the CSA shares onto the truck on Tuesday at the end of the day, so that the early start on Wednesday isn’t delayed by the hours it would take to load. With the truck full of fresh goodies, the temperature will be even more stable. That’s a big relief for Kip! Maybe you remember the news from last week, when I said we hoped to be able to harvest at least one day. Well, we were. This is why you have kale today. We harvested it last Friday in anticipation of this week’s early low temperatures. Good decision! 

 

The good news is that under all the row covers and plastic, the greens look fine so far. With the sun’s surprising appearance Tuesday, the temperature in the houses climbed to above the mid-30’s (we’re havin’ a heat wave…), so the plastic could be removed. If the sun stays for the day, we may need to open one top window for ventilation. This would be so awesome for the veggies! Fresh air will help to dry out the wet row covers and vent any built-up carbon dioxide. Another aide in keeping the veggies healthy is the snow pack rising halfway up the sides of the houses. This effectively blocks any wind and provides another insulating layer. 

Last week’s low temperatures and snow had another interesting effect. The S.A.R.E. workshop that was only partly pre-filled had twice as many people come as were registered. When it’s too cold to work, then sitting in a warm room is a nice alternative. The day was exciting and filled with great sharing of information and ideas. One young woman came all the way from Lakewood that morning and was going back that afternoon. Our visitors were very impressed to see all of the green and growing food. 

 

Talking about impressive….. let me say a few glowing words about your farmers. These men and women are brave and strong! They have a unique understanding of layering. Their dedication to the farm’s success is the core of our success. We’re blessed to have them! Have a great (and warmer) week! 

 

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

THIS WEEK’S VEGGIES

Salad Mix – Our apologies. Due to the sub-zero temperatures, we were unable to uncover the lettuces and harvest this week.
Mushrooms - Shiitake for some, and oysters for the rest.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix, while others will get sunflower. The mix has a tangy flavor and does not store as long as the sunflower.
Kale – This week’s kale is a variety called Dwarf Siberian. This variety is prized at our Athens Farmers Market for its large leaves and sweet flavor.
Turnips – Our purple-top white-globe turnips are stored in the specially constructed bunker in the barn. This insulated room has two areas: one cool and damp for the potatoes and turnips; and the other warm and dry for the squashes and sweet potatoes. Try roasting them in chunks with potatoes and other root like carrots.
Sweet Potatoes – These are some of our favorite root veggies to grow and to eat! Whether they are baked, sliced and fried, chunked and roasted, or preserved as pickles, the sugar content is unmistakable.

The Combo Corner

The apple share from Cherry Orchards includes Fuji and Golden Delicious.
The bread from The Village Bakery and Café is the French Galette. The cheese from Integration Acres is chevre, a pasteurized soft cheese, ideal for spreading on crusty bread, or gently slivered atop of bed of greens. It also makes a great dessert cheese, baked inside pear halves and drizzled with honey. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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!

 RECIPES

Sweet Potato Shiitake Hash
 http://www.foodreference.com/html/shiitake-swtpot-312.html 
Makes 4 servings

Ingredients:
• 4 cups water
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• 1 pound shiitake mushrooms, stems removed and dis carded, caps thinly sliced
• 1/4 cup sliced green onions, white and green parts
• 2 teaspoons minced fresh sage
• 1 teaspoon hot pepper sauce
• 2 tablespoons tupelo honey
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Directions:
Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and sauté the mushrooms for 3 to 4 minutes, until just tender, and set aside.
In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
Serve immediately.
While this savory hash is delicious with eggs (served any way you like them), we also love this dish with roasted duck breast or duck confit, since its earthy flavor plays off the richness of duck. The southern Appalachian region is conducive to mushroom cultivation, and many farmers are now growing their own shiitakes.

Sweet Potato Tofu Hash
vegan, makes 4 servings 
http://kblog.lunchboxbunch.com/2009/10/sweet-potato-tofu-hash-vegan-comfort.html
Ingredients:
1½ cups cooked sweet potato, diced (1 large potato)
15 ounces firm tofu
½ cup shiitake mushrooms, sliced
1-2 ounces raw almonds
2 Tbsp olive oil
2 Tbsp maple syrup
2 Tbsp coconut or soy milk
1 tsp salt
¼ cup parsley, chopped
½-1 tsp liquid smoke
2 tsp cumin powder
1 Tbsp paprika
pinch of saffron
1 tsp fine black pepper
optional: you can easily add scallions or a sweet onion to this dish (just sauté about a ½ cup diced into the tofu sauté)
Directions:
1. Get all your ingredients out.
2. Cook sweet potato. Toss into the microwave for 5 minutes, or bake it in the oven so it gets that nice sticky caramelization. Set aside.
3. Chop the raw almonds, leave some whole - Slice the mushrooms, chop the parsley and dice the onion.
4. In a soup pan on medium heat, place your olive oil, 1 Tbsp soy or coconut milk and saffron. Wait until it starts to steam and sizzle.
5. Add mushrooms, onions, almonds and a pinch of your parsley. Sauté a few minutes, until mushrooms have shrunken in size.
6. Add tofu to the pan, either rough chopped or cubed or simply use a spatula to break the tofu block into 'hash' while it's sautéing in the pan (no larger than grape-size bits)
7. Add the salt, pepper, liquid smoke, cumin, and paprika.
8. Sauté tofu and veggies for about 3-5 minutes until the seasonings and spices penetrate the hashed tofu scramble.
9. Midway through your tofu sauté, add 1 Tbsp maple syrup. Keep hashing and sautéing. The edges of the tofu should start to firm up. You don't want mushy tofu. You may have to cover the pan with a lid for a few minutes to cook with a gently braise, do that.
10. Taste the tofu. Adjust salt, pepper, oil, and sweeteners to taste. Time to add the sweet potato.
11. Peel the cooked potato and cube. Add it to your hash on the stove. Also add the last Tbsp of soy/coconut milk, and maple syrup. Do a gentle fold of the ingredients. Keep the heat at low-medium and allow the hash to cook for about 2 minutes. Fold every 20 seconds.
12. Turn the heat off. Add chopped parsley and some more black pepper. Fold the parsley into the hot hash. You want the parsley warmed just enough so that the flavor is released, but the leaves are still a bit chewy and crisp.
13. Garnish with parsley. Serve when hot! You can place in a serving dish, cover and it will stay hot for a while-a great feature for holiday feasts and get-togethers.
Vegan MoFo: Roasted Sweet Potatoes and Turnips with Kale  
http://americanvegan.wordpress.com/2009/10/05/baked-sweet-potatos-and-turnips-with-kale/

Ingredients: 
3-4 small/med sweet potatoes 
2-3 turnips 
2 bunches of kale 
olive oil 
sea salt 
Balsamic vinegar (Optional)

Directions:
1. Preheat oven to 400. 
2. Dice sweet potatoes & turnips into ½” -3/4” cubes 
3. In a large mixing bowl, lightly coat the cubes with olive oil and place into baking dish. Spread out the cubes so most of them will get crunchy 
4. Bake for 30-40 minutes until done as wanted 
5. After removing spine, use a fine chiffonade to chop the kale as small as possible. 
6. The kale can be made 2 ways: -Place kale in large open pan with a small amount of water to steam cook. -Lightly spritz kale with oil and bake in oven for less that 10 minutes. Extra crispy! 
7. Mix together the kale and the root veggies. 
8. Season this dish with sea salt, or drizzle some balsamic vinegar on the finished product right before eating. A little goes a long way, but the taste of the sweet potato, kale and balsamic is ….YUM!

Week 6 Newsletter, Winter 2014

ATHENS HILLS CSA

So much of our lives here at Green Edge is bound to the current weather conditions, especially in winter. All the talk of cold temperatures and cloudy days somehow isn’t all that creative. But, given the forecast for the coming week, it is just about all that we have to talk about. The only day that we could harvest this week is Monday unless the sun peeks through towards the end of the week. This is a good test for our method of winter harvesting that we are teaching to the extension agents on Thursday. There have been cold spells in earlier years, but none has been as prolonged as this one. Our only reprieve is that starting Tuesday, the day length starts to increase by 2 minutes each day. Hopefully, the extra light will be some help to offset the frigid temperatures! We know that in other years the increase in day length has made big differences in the harvest recovery time for the greens. Let’s all think warm and sunny! 

The new generator did not get installed, but the new pole that holds the electric service for the generator did, and early enough that the concrete in the hole had time to set before this newest cold spell. Now, we just have to wait for the electrician to move the power from the old pole to the new one, and then install the transfer switch. This job is not expected to be done until the temperatures warm a bit though. 

Dan and Matt continue to work on the planting schedules and field maps for the coming year. Rotation of crops is so important to the maintenance of good soil – not to mention changing things confuse the insects some. Moving the crops from one field to another can also reduce some weed pressures. 

Most of the seeds and sets have arrived. Logging the receipt of these is the beginning of the record keeping for this year’s organic certification. Other supplies to be ordered include items for greenhouse and irrigation maintenance, and the soil amendments like fertilizers and minerals. There are new tools to be ordered this year which I will describe later in the season. In the meantime, have a great week!

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

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. We change the oyster sites each week so that all can have them at least once. Sites that receive them are selected based on numbers of shares and how many oyster mushrooms we have.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix has a tangy flavor and does not store quite as long as the sunflower.
Sweet Potatoes – So many wonderful ways to cook these beauties. Roasted, baked, fried – all delicious! Do not store in the fridge – they like it warmer to store for a long time. (Ideal storage is 50-60 degrees and out of the sunlight)
Tatsoi – This is the last week of tatsoi for the CSA. Soon the plants will bolt and there won’t be enough to fill all of the shares. Hope you enjoyed it’s mild and sweet flavor.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Turnip – Purple top/white globe turnips are finally here. The traditional winter roots are pungent and sweet. Boiled and mashed, roasted in the oven – any way to cook other roots will work for the turnips, too.
 

The Combo Corner

The apple share from Cherry Orchards includes two varieties that are popular with the market and orchard customers. The apples are Yellow or Golden Delicious and Cameo. Cameo is a late fall sweet apple.
The bread from The Village Bakery and Café is Persian Wheat that is made with Khorasan wheat & fennel.
The cheese from Integration Acres features the Snowball, a pasteurized Snowville cow's milk cream cheese. Place unwrapped cheese in a plastic or glass container. Whip the cheese into a more typical cream cheese consistency; any whey that's accumulated can either be drained off or mixed in. Spread it on your next bagel or crusty bread. (Unlike many commercial cream cheeses, the Snowball contains no locust bean gum, guar gum, xantham gum, carob bean gum, or sorbic acid - just fresh milk and kosher salt!) 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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!

Return rate of the green/red bags has fallen off. Folks, this return is very important. Please gather the ones you have and return them this week. Thanks so much!

RECIPES

Thanks to an Athens member for this one: 
Asian Caramelized Roasted Root Veggies

Ingredients:
5 C. root veggies (turnips, beets, carrots, etc.) in chunks 
Mix with: 
2 T olive oil 
½ T salt 
¼ t. pepper 

Roast for 15 minutes at 450.

Puree: 
1 chopped onion 
2 T molasses (sorghum works well also) 
1 t Chinese five spice
Toss veggies and bake another 45 minutes, turning every 15 minutes until tender.

TATSOI EGG BAKE 
www.wordenfarm.com
Low-fat cheese and milk work fine here. Mustard greens can be used instead of or along with tatsoi.
Ingredients:
1 bunch tatsoi
1 cup cheese (cheddar, mozzarella, feta, cottage cheese, or other cheese)
6 eggs, beaten
1 cup milk
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh basil, chopped
½ cup bread crumbs, or several slices of bread, cut into 1-inch pieces
paprika

Directions:
1) Wash tatsoi and chop leaves. Sauté until wilted. Drain well.
2) Mix cheese, eggs, milk, salt, pepper, and fresh basil in a baking pan.
3) Distribute bread crumbs or bread pieces and tatsoi evenly
throughout the egg mixture. Top with paprika.
4) Bake at 350 degrees for 30 minutes, or until baked through. Allow to
stand for several minutes before cutting.

Garlic Butter Turnips
from The Joy of Gardening Cookbook, Ballentyne 1984

Ingredients:
1 tablespoon butter 
1 tablespoon vegetable oil 
1 garlic clove, minced 
 5 cups thin, bite-sized pieces of turnips 
 2 tablespoons minced fresh parsley 
1/8 tsp. ground rosemary 
salt and pepper

Directions:
Heat the butter and oil in a sauté pan, and sauté the garlic until golden brown. Add the turnips and sauté until tender and golden brown. Add a tablespoon of water if the turnips are browning too quickly. Sea -son with parsley, rosemary, and salt and pepper.

Chard, Arugula, and Feta Soup 
www.werenotmartha.com

Ingredients:
2 T olive oil 
1 C chopped onion 
2 cloves garlic, minced 
5 C Swiss chard leaves (stems removed) 
3 C arugula leaves (ribs and stems re moved) 
2 C vegetable or chicken broth 
1 C coarsely chopped parsley 
1/4 C chopped mint leaves 
2 T fresh lemon juice 
Kosher salt and freshly ground pepper 
 1/3 C plain Greek yogurt 
2-3 oz. feta, crumbled

Directions:
Start by pouring the olive oil into a large saucepan over medium heat. Add your onion and garlic in and cook for about 7-8 minutes, until soft and translucent. Add chard, arugula, broth, parsley, mint. Bring this mixture to a boil and then reduce heat and simmer for about 10 minutes, until the greens are tender. Stir in the lemon juice and salt and pepper.

Puree the soup. You can either puree in batches in a blender and then return it to the pot or you can use an immersion blender right in the pot. I’m sure the soup would be delicious like this, but you really love a soup to be nice and creamy, right? But without adding cream, of course. You’ll want to take about 1/3 of your Greek yogurt and put it in a separate bowl. Now, add about 1/4 C warm soup to it and whisk until smooth. Repeat this twice with the rest of the yogurt and another 1/2 C soup.

And then return the yogurt and soup mixture to the soup pot. Stir almost all of the feta into the soup, saving a little for garnish.
I think this could work just as well with any leafy green you happen to have a surplus of. I know I’ll be making different variations of it again. And now you know what to do when your CSA overloads you with too much chard, arugula, etc. Never a bad problem to have!

Spinach and Mushroom Quiche
from: Moosewood Cookbook, Katzen, 1977 (adapted from Swiss Cheese and Mushroom Quiche) 

Preheat the over to 375 degrees.
Follow you own favorite pie crust recipe
* Cover the bottom of the crust with 1½ cups grated Swiss, Gruyere is best.
* Cover cheese with: 
1 medium onion, chopped 
¼ lb of mushrooms sautéed with 1-2 cups spinach salt, pepper 
chop & add last dash of thyme

* Make custard: beat well together 
4 eggs 
1½ cups milk 
3 Tbls flour 
¼ tsp. salt 
¼ tsp. dry mustard
* Pour custard over mushroom layer.

* Sprinkle with paprika. (Optional: also sprinkle Parmesan cheese.) 
* Bake at 375 for 40-45 minutes, or until solid in the center when jiggled.

Variations: 1. Use fresh tomato slices instead of mushrooms (no need to sauté them) 2. Sub 1 cup chopped scallions for the onion. 3. Add 1 tsp. prepared horseradish. This seems to be delicious no matter what you have to put in it.

Week 5 Newsletter, Winter 2014

ATHENS HILLS CSA

As we look back on the last delivery, our conclusion is that a week can make a big difference. While it feels like spring right now, by the end of the day, we’ll be experiencing overnight temperatures in the teens. For the rest of this week, the daytime temperatures will barely rise above the freezing mark. Fortunately, at least one of those days is forecasted to be sunny. There are still some outside projects that need finished. While the asparagus is mulched, the rhubarb is still waiting for its coat. Some of the greenhouses sides need their finishing touches. This also includes final details to the drip irrigation and covers in some of the houses. 

While these improvements continue, Matt and Dan are continuing drawing their field maps, planting schedules, and bed maps for the greenhouses. This task is rather complicated for some crops, since the harvest date is the start and they work back to determine the planting dates based on when the crop needs to be harvested. Other crops like summer squashes are planted several times (called succession planting) so that there is a consistent amount available most of the time. 

Next week, the farm will host another Season Creation workshop for extension professionals. For the rest of this week in the office the focus will be on this first of our Level 2 presentations. This advanced workshop will delve deeper into the beginner topics, include more group discussions and will also cover a more comprehensive picture of the financial and marketing strategies and approaches that we have taken in the past as well as plans for the future. We are excited to be sharing this. The more small farms that can grow in the winter, the more local food will be available to the people and therefore, the higher the nutrient value of the food since it hasn’t traveled halfway around the country or the world before it goes into our mouths. 

Hopefully, but this time next week, our new natural gas-fired generator will be online. This new tool will run is powerful enough to run all of the walk-ins, pumps, lights, etc. that keep your veggies in tip-top condition. We are psyched! Stay warm and have a great week!

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

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 6 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna plus claytonia. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for some, and oyster for the rest. Make the most of these items: 1st store them in a paper bag in the crisper drawer of the fridge. Don’t throw the stems away – instead simmer them in a saucepan of salted water for about 1- 1½ hours, strain the broth, and store in the freezer for soup or rice broth.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix has a tangy flavor and does not store as long as the sunflower.
Tatsoi – Tatsoi is a very mild Asian green -very versatile. We use it raw in our salad mix, but lightly sautéed, steamed, or stir-fried is also delicious.

Rutabaga – Similar to regular purple-top turnips in use, the flavor is a little milder and the texture is creamier.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Daikon Radish – “Also known as Japanese horseradish or mooli, daikon looks like a bigger, uglier, knobbier parsnip and, if its flavor can be likened to anything, it is reminiscent of a finer, less fiery radish.” - From the cookbook Cooking Vegetables. These radishes are from another organic farm in the area.
Beets - These are called ‘Early Wonder Tall-tops, and they are tasty and sweet.

The Combo Corner

The apple share from Cherry Orchard includes 2 apple varieties: Ida Red and Mutzu. Ida Red is a tart cooking apple, a cross between Jonathan and Wagner apples, both heirlooms. Mutzu is a sweet eating and cooking apple developed in Japan. It is also known as the Japanese Yellow Delicious.

The bread from The Village Bakery and Café is Roman Spelt - made with local Starline whole spelt and Artisan organic flours with organic olive oil, sea salt and yeast

The cheese from Integration Acres is Chase Cheddar from goat’s milk. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
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!

Return rate of the green/red bags has fallen off. Folks, this return is very important. Please gather the ones you have and return them this week. Thanks so much! 

RECIPES

TATSOI with MUSHROOMS and INDIAN SPICES
Many thanks to our member Julie C. from Nelsonville for sending us this tried recipe – gluten and meat free! 

Ingredients:
2 bunches tatsoi, bok choy or other mustardy/cabbage greens, chopped, stalks even more finely chopped so they cook evenly (10 oz.) pkg. mushrooms, quartered
2 bay leaves
2 Tbsp. peanut oil
2 tsp. turmeric
2 tsp. cumin seeds (ground cumin would be acceptable, but the seeds really pop nicely in your mouth)
5 cloves garlic, minced
1 onion, sliced thinly

Directions:
~Heat oil in wok or large frying pan. Add garlic and stir, one minute. Add onions and spices and cook, stirring, another 1-2 minutes. Add mushrooms and tatsoi and stir well to wilt, then cover and cook until soft, about 5 minutes.
~Serve over rice. Try to fish out the bay leaves before serving. 
http://wheat-free-meatfree.blogspot.com/2008/06/tatsoi-with-mushrooms-and-indian-spices.html

Overnight Chinese Daikon Radish Pickles 
http://www.seriouseats.com/talk/2009/12/daikon-radish-what-to-do-with-it.html


Here’s another recipe sent over to us by Miranda, this one - daikon radish.

Ingredients:
1½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil (optional)

Directions:
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1-2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours. 

CHICKPEA, SPINACH, AND TOMATO COUSCOUS  
http://www.food.com/recipe/chickpea-spinach-and-tomato-couscous-245143

Ingredients: 
2 onions, chopped 2 big tomatoes, peeled and cubed (canned, diced okay) ½ lb fresh spinach 2 garlic cloves, minced 1 (15 oz.) can chickpeas, rinsed and drained ½ lemon, juiced 1 vegetable bouillon cube ½ tsp ground cumin ½ tsp ground coriander ½ tsp curry powder 2 Tbl fresh coriander, sliced (cilantro) 1 pinch salt 2 Tbl olive oil

Directions: 
1 Heat the olive oil and add the onions. Cook over medium heat about 10 minutes or until onions are golden. Stir often. 
2 Add the garlic, spices, and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes. 
3 Add the tomatoes, spinach, chickpeas, lemon juice, and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick. 
4 Prepare the couscous grain according to package directions. 
5 Serve vegetables over warm couscous and decorate with sliced, chopped cilantro.

Warm Spinach-Parmesan Dip

This recipe is originally from epicurious.com, and Miranda’s modifications are in italics at the bottom of the recipe.

Ingredients:
2 tablespoons butter 
2 tablespoons olive oil 
1¾ cups chopped onion 
 6 large garlic cloves, minced 
 2 tablespoons all-purpose flour 
½ cup chicken stock or vegetable broth 
½ cup whipping cream (milk worked fine) 
10 ounces fresh spinach leaves ( I used way more spinach, maybe 2 or 3 times the amount) 
1 cup (packed) grated Parmesan cheese 
¼ cup sour cream 
½ teaspoon cayenne pepper

Directions:
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. I left out the sour cream, used milk instead of cream, added some red pepper flakes, and increased the amount of spinach. I also added feta cheese and chopped walnuts.

Roasted Kohlrabi, Daikon Radish & Spinach Salad  
http://greenearthinstitute.org/index.php?main_page=document_general_info&products_id=1774

Ingredients:
1 kohlrabi, peeled, diced 
1 daikon radish, peeled, diced 
1 cup chopped onion 
2 green apples 
10 - 12 ounces fresh spinach, torn

Dressing: 
¼ cup extra-virgin olive oil 
½ tablespoons poultry seasoning 
1 tablespoon fresh thyme, chopped 
1 tablespoon fresh rosemary, chopped 
2 cloves garlic, minced 
1 tablespoon fresh lemon juice 
2 tablespoons agave nectar/honey

Directions:
Preheat oven to 350 degrees F. 
~In a small bowl mix the dressing ingredients, pouring half in a large bowl to toss the vegetables and reserve half for later to top salad. Add the kohlrabi, radish and onion to the large bowl with the dressing, toss to coat; pour mixture onto a large baking sheet. Bake 45 minutes, stirring halfway through. Turn broiler to high, broil vegetables until golden, about 10 minutes, stirring halfway through; remove from oven and let cool. ~Chop apples and place in a large salad bowl; add vegetables and spinach; pour on reserved dressing and toss gently to coat.

Daikon Radish Chips  
http://www.floridacoastalcooking.com/2011/01/csa-my-week-6-and-daikon-radish-chips.html

Ingredients: 
1 Daikon radish, sliced thinly
Olive oil spray
coarse sea salt
fresh ground pepper
garlic powder, to taste  

Directions: 
Preheat broiler. Spray a baking sheet with olive oil and lay the radish slices down. Spray the tops with olive oil. Broil for 5-8 minutes until just beginning to brown. Flip and broil second side 5-8 minutes. Season with salt, pepper and garlic powder.