Week 16 Veggie List

Veggie List for Week 16
Pick-Ups 3/31 & 4/3


Salad Mix
Sunflower Microgreens
Spinach
Shiitake Mushrooms
Kale
Swiss Chard

Week 15 Newsletter

ATHENS HILLS CSA

WEEK #15

March 24, 2010

            Many thanks go to all of you who spent your first real spring Sunday with all of us at the Open Farm Day on the 21st.  The weather was picture perfect; the food was out-of-this world (what great cooks we are!!).  And it was a real treat to meet some of you whose names we know without the faces.  We all enjoyed ourselves!  The experiment of using the Grange Hall for the meal was also a great improvement over the hassles of previous farm days.  We’re planning to use it for the next one this summer, sometime in July.  For those of you who asked for some of the recipes:  I have asked for them and will publish them all in the coming newsletters.  Rob was busy taking pictures of the event and I’m sure that we will post them to the blog in a few days for all to enjoy!                                                               

Despite this week’s weather forecast of rain and chillier temperatures, the work for summer presses on.  This week we hope to remove the concrete lintels that secure the plastic sides of the greenhouses.  We need to be able to raise and lower the sides when the weather turns warm so that the plants won’t succumb to the excess heat.  Also, the nightshades (tomatoes, peppers, and eggplant) flats will be seeded.  We are still improving storage areas in the Packing Room.  The fencing projects await dry days.  The garlic is up and looks to be a good stand.  We are looking forward to the time (hopefully this year) when we can actually use it instead of saving most of it for seed.                                               

All of us here got quite a chuckle from the anonymous note left at the Tibet drop-site that simply said – stated -  demanded - - begged?...”No More Rutabagas” .  I’m sure our anonymous writer was thrilled to see that indeed they are gone for another season.  And I’m pretty willing to bet there were others with the same sentiments.  Fresh vegetables for the winter are a certain challenge.  And while we did chuckle, we are sensitive to this request.  Finding other, additional roots that will also store through the entire winter continues to be another one of our goals.  Please feel free to make your own suggestions for us to consider.                                 

For all the crew,

Becky  (Kip, Dan, Cale, Rob, John, Julia, and Penny)

THIS WEEK’S VEGGIES

SALAD MIX - This is our famous blend of lettuces and mild Asian greens.  We expect it to last a week, and sometimes longer.  Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.

MICROMIX MICROGREENS –  This tangy blend of nutritionally amazing food is a favorite of customers.  They require a little more care in handling and storage than the sunflower, but are definitely worth the time.

KALE – There is little doubt that Kale is our most popular green.  Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content.  It scores over 100% DV (daily value) for Vitamins A, C, and K.

SHIITAKE  AND  OYSTER MUSHROOMS –   This week is a mix of both varieties of mushrooms, shiitake and oyster.  I used oyster mushrooms in the vegetarian version of the Mexican lasagna for the Open Farm Day.  The oysters are easy to overcook.

SWISS CHARD -   We’re very pleased to have Swiss Chard returning.  We really love this in a simple stir-fry with some rice and seasonings, but it is also yummy in soups, and other casseroles.

SPINACH - Just a little over one ounce of raw spinach contains only 7 calories.  Your bag this week has 8 ounces, so if you are counting calories, this is great news!  This along with all of other great minerals and vitamins in spinach make this veggie one of nature’s most nutritious.  Enjoy!!

The Combo Corner from our Athens partners ~

This week’s bread selection from the Village Bakery and Cafe is Italian Herb Garden Wheat.  It features fennel, basil, and sage – hmmm, sounds really good to me. 

The fruit basket for the winter cycle has ended.

Have you let us know your intentions for the Summer 2010 yet?

 Please take a minute and let us know if you will be joining us for the Summer 2010 cycle.  

 

Spinach Souffle’

1 Lb. Spinach or Swiss Chard         ¼ Cup Butter or margarine      ¼ Cup flour                                   ¼ tsp salt                                       1/8 tsp pepper                         1 Cup milk                              1 tsp minced  onion                            1  tsp salt                              1 tsp nutmeg                                    3 Eggs, separated                 ¼ tsp cream of tartar

Prepare and cook spinach and/or  Swiss Chard as directed; chop and drain thoroughly.

Heat oven to 350^o.  Butter a   1 1/2 -quart soufflé dish or casserole.  Melt butter in saucepan over low heat.  Blend in flour, ¼ tsp salt and the pepper.  Cook over low heat, stirring until mixture is smooth and bubbly.  Stir in milk.  Heat to boiling, stirring constantly.   Boil and stir 1 minute.  Remove from heat.  Stir in onion.  1 tsp salt and nutmeg.

In a large mixer bowl, beat egg whites and cream of tartar until stiff; set aside.  In a small mixer bowl, beat egg yolks until very thick and lemon colored; stir into white sauce mixture.  Stir in spinach.  Stir about ¼ of egg whites into sauce mixture; gently fold into remaining whites. 

Carefully pour into casserole.  Set casserole in pan of water (1 inch deep).  Bake 50 to 60 minutes or until puffed and golden and until a silver knife inserted halfway between edge and centrer comes out clean.  Serve immediately.

Betty Crocker Cookbook, 1975

Spinach and Potatoes

Serves 4-6 ~from Indian Cooking, Husian &Fernandez, 2005

Ingedients:

4 Tablespoons vegetable oil                                     8 ounces potatoes                                            1 piece fresh ginger, 1 inch long, crushed               4 cloves garlic                                                             1 onion, coarsely chopped                                  2 fresh green chilies, chopped                             2 dried red chilies, coarsely broken                        1 tsp cumin seeds                                           salt, to taste                                                     8 ounces fresh spinach, trimmed, washed and       chopped, or 8 ounces frozen spinach,      thawed and drained                                   2 firm tomatoes, coarsely chopped, to garnish

§  Wash the [otatoes and cut nto quarters.  If using small new potatoies, leave them whole.  Heat the oil in a frying pan (skillet) and fry the potatoes until brtown on all sides.  Remove and put aside.

§  Remove the excess oil leaving about 1 Tbls. in the pan.  Fry the ginger, garlic, onion, green chilies, dried chilies and cumin seeds, until the onion is golden brown.

§  Add the potatoes and salt and stir well.  Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.

Add the spinach and stir well.  Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated.  Garnish with the chopped tomatoes and serve hot.

 

 

Spinach, Ramps, and Provolone Pie – from Asparagus to Zucchini, 1996

1  tablespoon butter                    1 bunch ramps (wild leeks)             ½ lb. fresh spinach. cleaned,     stemmed and chopped    salt and freshly ground pepper      3 eggs                                          1 cup milk                                         ¼ cup sliced or chopped black        olives                                 2 tablespoons chopped chives       2 oz (1 C.) grated Provolone       cheese                                    3 tablespoons Parmesan cheese    unbaked pie crust                         2/3 cup finely diced roasted red            peppers (optional)

            Heat butter in large skillet.  Clean and chop ramp stems; add to butter and sauté until tender.  Chop ramp leaves; add to skillet with spinach, Cook over medium-high heat until wilted.  Season with salt and pepper to taste.  Cool.  Heat oven to 350^o.  Beat eggs and milk in bowl.  Stir in the spinach mixture, olives, and provolone.  Season with salt and pepper to taste.  Sprinkle Parmesan cheese over bottom of pie crust.  Gently pour in the egg/spinach mixture.  (For an optional garnish, sprinkle diced sweet red pepper around rim of pie.)  Lightly press sweet pepper bits into crust to partially submerge them. Bake until custard is just set in the middle, 45-55 minutes.  Let stand 5-10 minutes before slicing.  Makes 6-8 servings. 

Veggie List Week 15

Veggie List for Week 15
Pick-Ups 3/24 & 3/27

Salad Mix
Microgreens
Swiss Chard
Kale
Mushrooms (Shiitake/Oyster Mix)
Spinach

ATHENS HILLS CSA

WEEK #14

March 17, 2010

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Come one , come all to the First Winter Open Farm Day.  This Sunday at 1:00 pm at the Amesville Grange Hall is our first event for our winter members.  We have many folks come out in the summer, but this weekend, we wanted to share the winter greenhouses.  You can see first-hand where all of your lovely, nutritious, and tasty food is grown!  You will be amazed!  Starting at 1:00 pm is a potluck.  (No need for you to bring cutlery or plates.)  You’ll get to meet and talk to our combo partners, learn a little about our history, and eat amazing foods!  At 2:30 pm, we will start the tours from the Grange.  Winter parking at the farm is more limited than the summer, so we may need to stagger the groups.   Thanks to all of you who have replied to the E-vite.  It helps us know how many folks we need to plan for.                                      

The word from the packing room says that we’re a little low on those waxed boxes that hold your shares.  This is a gentle reminder to return them to the host site please.    We are busy with preparations for Sunday’s Farm Day as well as planting  many. many flats for transplanting when the weather is warmer.  Peppers, eggplants, tomatoes, squashes, and other veggies for the summer CSA and market sales are in the works.  Every day more of you and others from last summer’s cycle are telling us their plans for the summer.  And a big THANKS to all of you for that.                                                

Other projects for this week and next include starting the new fences, building more lintels for our raised beds of salad mix and herbs,  and a huge drainage project to help eliminate potential flooding.  We won’t get any of them done in two weeks, but they’ll be well on the way.  With the weather that is forecasted for this week, we are also looking forward to a lot less mud.  (PS – Don’t forget your boots on Sunday.)

 For all the crew,

Becky  (Kip, Dan, Cale, John, Rob, Julia, and Penny)

THIS WEEK’S VEGGIES

SALAD MIX -  This is our famous blend of lettuces and mild Asian greens.  We expect it to last a week, and sometimes longer.  Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.

MICROMIX MICROGREENS –  Use them to  add extra crunch and juiciness to a sandwich or a stir-fry.  They are sooo good!!  Little children typically love them.  They’re great as a snack too.

KALE – There is little doubt that Kale is our most popular green.  Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content.  It scores over 100% DV (daily value) for Vitamins A, C, and K.

OYSTER MUSHROOMS –   This week you have an abundant supply of our tasty blue oyster mushrooms.  They are good on pizza, just sautéed, or in many other dishes.  There are some recipes in earlier newsletters.  These are high in potassium.

ARUGULA –   It’s been some time since we’ve been able to offer this green and we’re happy to have it return!  There are three recipes included on the second page.  This tangy and peppery flavored green has a unique flavor that most people either love or hate.  We’re hoping you will be on the ‘loving it’ side.

SPINACH - We’re excited to be able to provide our spinach again for you.  Rich in nutrients, this dark green wonder has a flavor all its own.  Check last weeks’ newsletters for some recipes.

The Combo Corner from our Athens partners ~

The fruit basket for the Winter 2010 cycle has ended.  So, if you have a combo share, and you can’t find the fruit – that’s right!

This week’s bread selection from the Village Bakery and Cafe is their famous French Baguette.  This selection has been a favored one - according to the emails we have received. 

 

winter open farm day

this Sunday- 3/21

1:oopm - potluck

Amesville Grange Hall

2:30pm farm tours

children’s activities

SEE YOU THERE!!!

Pasta with Arugula and Goat Cheese – from  A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

~a bunch of Arugula                ~4 sprigs fresh Parsley               ~1 – 8 oz. container of low-fat       yogurt or sour cream       ~1/3 Cup of goat Cheese,             crumbled                      ~salt and pepper to taste           1 Lb fusilli noodles            ~Grated parmesan cheese, as          garnish

1.  Before preparing sauce, fill a large casserole with water, and bring to a boil.

2.  Wash and clean well the arugula and parsley.  Dry thoroughly.  Trin and chop both the arugula and the parsley.

3.  Place the arugula and the parsley in a food processor.  Add the yogurt or sour cream, goat cheese, salt, and pepper.  Blend the ingredients thoroughly.  Keep the sauce at room temperature until ready to use.

Add a pinch of salt to the cooking water, and cook the fusilli noodles following the instructions on the package.  When the noodles are cooked, drain them, and place them in four serving dishes.  Pour the sauce evenly over the top of each serving and add some cheese to each dish.  Serve immediately.      

Pasta Arugula                         ~from Rosemary Webb

½ to 1 bunch of chopped arugula (1”      sizes)                                         ¾ Lb of pasta (tiny shells work well) Juice of ½ lemon                                       2 Tbls. dry white wine                       2 cloves of finely chopped garlic             3 tsp. of olive oil                                 1/8 to ¼ Cup of chicken broth or other mild broth

Cook pasta and toss with raw arugula.   While the pasta is cooking, place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave.  Toss everything at once.  Salt and pepper to taste.  Serve immediately.

 

Arugula Pesto Recipe   from    simplyrecipes.com  

2 Cups packed arugula leaves, stems removed      ½ Cup of walnuts                                                  ½ Cup fresh parmesan cheese                                   ½ Cup extra virgin olive oil                             6 garlic cloves, unpeeled                                           ½ garlic clove peeled and minced

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes.  

Remove the garlic from the pan, cool, and remove the skins.         

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor.  In a microwave, it takes about 2 minutes.

Food Processor (fast way)-  Combine the arugula, walnuts, roasted and raw garlic into a food processor.  Pulse while drizzling the olive oil into the processor.  Remove the mixture from the processor and pu it into a bow.  Stir in the Parmesan cheese.

Mortar and pestle (slow way)-  Combine the nuts and garlic in a mortar.  With the pestle, grind until smooth.  Add the cheese and olive oil, grind again until smooth.  Finely chop the arugula and add it to the mortar.  Grind up with the other ingredients until smooth.  Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste

Mix with freshly prepared pasta of your choice.  You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.

WEEK 14 VEGGIE LIST

Salad Mix
Mushrooms
Kale
Arugula
Sunflower Microgreens
Spinach

Week 13 Newsletters

ATHENS HILLS CSA

WEEK #13

March 10, 2010

            Much to our chagrin, I’m sad to let you know that the mushrooms which were planned for today’s delivery are absent.  We are so sorry for this, and can only promise you that we will be making this up to you we hope in two weeks.  It takes that long to plan and grow them.  If we are still unable to get the timing right, then we will need to wait another two weeks to fulfill this promise.  And we will keep you posted about what will be happening.      So much for the bad news.  Despite the snafu with the mushrooms, our spirits are soaring with the last four days of sunlight.  No one could have anticipated the degrees of change that we are all feeling with the longer day length and the amount of sun.  The extra efforts it takes to cover and uncover every morning and evening haven’t been required for four or five days.  Everyone is grateful for this small respite from that work.                          We are beginning to see (and you will also at the Open Farm Day) what a difference years of soil building can make.  The newly tilled and amended soil in the second hothouse is not responding the same as the soil in the older houses.  Extra efforts will be required there for another season or two.  Other chores right now include weeding (that’s never ending), irrigation, and moving all the ‘spent’ mushroom blocks to the compost piles (we can finally see them).                                                           This time of year, we are also interviewing potential interns for the upcoming season.  This is always fun and interesting.  The number of candidates grows each year as more and more people want to know how to grow and be involved with the growing of organic food for themselves and the world.  Some have WWOOF-ed around the world; others aren’t quite sure what a trowel is.  Candidates are all ages, genders, and ranges of experience, and we enjoy having all of them.   We’ll share the selections with you when they are made.                                       Here’s to warmer weather, sunshine, and NO FLOODING!

For all the crew,

Becky  (Kip, Dan, Cale, John, Julia, and Penny)

THIS WEEK’S VEGGIES

SALAD MIX -  This is our famous blend of lettuces and mild Asian greens.  We expect it to last a week, and sometimes longer.  Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.

SUNFLOWER MICROGREENS –  Use them to  add extra crunch and juiciness to a sandwich or a stir-fry.  They are sooo good!!  Little children typically love them.  They’re great as a snack too.  Another correction – If you pick up at Tibet – you are receiving Micromix this week. 

SHIITAKE  or OYSTER MUSHROOMS –   RED ALERT!! For reasons known only to the mushrooms, the oysters which we had planned to send this week quit growing on Monday so they are not ready for today.  This means that we will be adding extra ,extra mushrooms to shares in two weeks because there are none for this week .  We are so embarrassed and sorry for this inconvenience.  

Spinach – We’re excited to be able to provide our spinach again for you.  Rich in nutrients, this dark green wonder has a flavor all its own.  Check last week’s newsletter for some recipes.

RUTABAGAS – This is the last week for this tasty treasures of the winter. Use these “root-toot-tooties” just as you use turnips.  The flavor is similar and so is the cooking time and  the storage methods.

 Swiss Chard – This mild green is back this week.  By now, I’m sure you know how versatile chard is.  Soups, stir-fry, steamed, sautéed, or chopped into a salad are all wonderful ways to enjoy this.   

 

The Combo Corner from our Athens partners ~

Last week was the last of the fruit basket. 

This week’s bread selection from the Village Bakery and Cafe is Ukranian Rye.

WWOOF –  Worldwide Opportunities on Organic Farms  You may have seen this acronym on the first page, and I wanted to tell you about these folks.  For quick immersion into the world of organic farming, this organization offers some assistance.  They provide an annually up-dated directory of organic farms from around the world who are willing to host ‘volunteers’ for a specified time.  If you or someone you know has an interest, this may be a place to begin.  Other places to explore internship opportunities are: www.OEFFA.org - Ohio Ecological Food and Farm Assn; www.ATTRA.org  the National Sustainable Agriculture Information  Service.  (You may need to search this site for ‘internships’).  You can also call and talk to Becky about these groups. 

Connect to WWOOF:The Movie at www.wwoofthemovie.com.  Ashley Terry’s (AT Films) independently produced film about the experiences of a WWOOFer.  Filmed on location around the world. Not yet completed, but the website has updated seasonally until script and final edits are complete.

 

The Facebook fan page (Green Edge Gardens) is up and running.  You can find information about the Open Farm Day there as well as on the blog. 

            Remember to bring boots to the Open Farm Day.  In the spring, the ground is usually wet.  We will tour rain or shine or snow.                                                                                                                                                                    

Earlier Tuesday, plans were formulated for another “Meet and Greet” event at our drop-site, Eco-Tastic in Upper Arlington.     April 1, 2010;     5-7 pm  

            Thanks again to those who have let us know their intentions for the summer.  We really appreciate it!

CREAMY RUTABAGA CASSEROLE

4 medium rutabagas peeled and diced     2 eggs, beaten                                         ¼ cup cream                                           ½ tsp.  freshly grated nutmeg                       1 tsp. salt                                                  ¼ cup dry bread crumbs                               3 Tbls.  butter

Preheat oven to 350⁰.  Steam rutabaga until tender, about 30 minutes.  Mash and set aside.  Mix eggs, cream, nutmeg, salt, and bread crumbs.  Combine the 2 mixtures; place in buttered 2 ½ -qt. casserole.  Dot with butter; bake until lightly browned, about ½ hour.  Makes 5 servings.   ~from ASPARAGUS TO ZUCCHINI  1996

 

CHARD CHEESE PIE

2  cups cottage cheese                            2 eggs, beaten                                               juice of 1 lemon                                               ½ tsp. salt                                                   6 cups lightly cooked chopped chard, well          drained                                           ½ cup bread crumbs                            paprika

Preheat oven to 350⁰; generously grease an 8-by-8 inch-baking dish.  Beat together cottage cheese, eggs, lemon, and salt.

 Stir 1 cup of this mixture into the chard and press it into baking dish.  Spread remaining cottage cheese mixture over the top and sprinkle with bread crumbs and paprika.  Bake until set, about ½ hour.  Let stand several minutes before cutting into   squares.  Makes 4-6 servings.

~from ASPARAGUS TO ZUCCHINI  1996