Week 11 Newsletter

Week #11 August 25, 2010


    As last week’s newsletter suggested, we have been and are still struggling with the excess moisture. Now, added to this are cool evenings. This is a sure-fire combination for disease. Monday morning when the crew went to harvest basil for the Monday orders, they found sad news. Hundreds of pounds of basil (yes, all of the sweet) were ruined by a new form of downy mildew that is specific to basil. The entire crop had to be cut down and removed. It was first identified in 2000 in Switzerland, and then throughout Europe by 2004. Basil seeds were not quarantined, although their contamination was known. This fungus now resides year-long in Florida. Now, it has migrated to the north on the air currents. The folks at OSU and Cornell University helped us identify this problem. The only known controls include dry leaves, moving air, and warmth to keep the fungus from reappearing. Basil is gone for the rest of the season.
    Greg is making good progress on the new endwalls despite running between the raindrops. The corner posts are set for the new greenhouse, and the two end brackets have been erected. Mowing continues to be a challenge since the priority for the tractor must be preparation of the fields for the winter cover crops. Our annual organic inspection is done. The comment from the inspector was “No issues of concern, very well managed organic operation, model of organic integrity”. We were pleased that our efforts and standards are acknowledged. In a later conversation, he explained that he was thinking of the closed system in the microhouse, the use of the mushrooms blocks (in our compost) to inoculate the soil with mycelia for the field crops, and the small amount of waste in our systems.
    This Thursday, two 8th grade classes are visiting. The collaboration of their science and math teachers means those classes will revolve around the tasks of growing crops in the garden behind the school this fall. We are helping choose seeds that will grow there, talking about production and the keeping numbers to help us make decisions. We hope this is the first of many visits!
    Have a great week! From all of us at Green Edge: Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Martin, Geoff, and Maria)

THIS WEEK’S VEGGIES
Blue Potatoes - This is a new crop for us. We’re learning about this as you are. Let us know what you think. Is it something to keep? We’re happy to share them now with you!

Tomatoes - Lovely, round, red slicing tomatoes are in your share this week. Calling them ‘slicers’ just means that when sliced they remain firm. Don’t let that stop you from cooking them. Heat brings out their natural sugars.
Mushrooms - This week’s mu-shrooms are shiitake. Bold flavored and meaty, shiitakes are many people’s favorite, both for flavor and versatility.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Summer Squash – The varieties of squash we grow: Patty Pan, Sunburst, Yellow Squash, and Zucchini. Sauté, steam or grill - another great ingredient for vegetable shish kabobs.
BELL PEPPERS - As members of the nightshade family, these plants like tomatoes and eggplants like it hot and dry. Last week, we stuffed these with rice and sautéed veggies like eggplants, hot wax peppers, corn, garlic, and onions, and lots of basil, parsley, and cilantro. Topped with tomato sauce from the garden, it was a hit.
Green Beans - We are excited to have green beans for your this week. The variety is an old standby called ‘Provider’. Check the 2nd page for an interesting recipe for these.

The Combo Corner
The fruit selections from Cherry Orchard are Golden Supreme apples, White Hale and Arctic Giant, two varieties of juicy white peaches, and seedless grapes. Oh wow….

This week’s bread from The Village Bakery and Café is Bo’s Brown Bread, made with 100% whole grain flour with sprouted wheat. Mmmm…
The cheese share from Integration Acres this week includes Smokey Goat and Cheddar. Yum…..

The CSA team met on Tuesday to finalize the de-tails for the Winter 2011 cycle. It runs from December through April with two weeks off in December for the holidays. In the next weeks, Rob will be emailing past and current members with all of the Early Reser-vation details. Interest this season has already matched inquiries from all of last winter! We’re a little amazed.
 
Recipe: Rosemary Roasted Blue Potatoes

1 pound small blue pota- toes, unpeeled but washed whole, any sprouts or bruises removed
¼ cup olive oil
2 tablespoons dried rose mary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed
Method: Pre-heat oven to 4000 F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mix-ture over them. Serves 4

~ from TheWellSeasoned-Cook.Blogspot.com

Recipe: BREADED SQUASH FANS

Prep Time: 15 minutes Cook Time: 10 minutes Yield: 6-8 servings
6-8 small summer squash
½ cup all-purpose unbleached flour
¼ teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
2/3 cup bread crumbs
¼ cup grated parmesan cheese
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ cup olive oil
Slice each squash lengthwise every ¼ inch, leaving all the slices connected at the ‘neck’ of the squash. Parboil the squash for 3 minutes and drain well. Spread out each squash in a fan pattern. Place the flour, salt, and pepper in one bowl; the eggs in another bowl; and the bread crumbs, cheese, and herbs in a third bowl. Heat the olive oil in a frying pan. Dip the squash in the flour, then in the eggs, and then coat with the bread crumbs. Brown the squash on both sides. Serve hot.

Recipe: Masala Beans with Fenugreek

1 medium onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sesame seeds
1 teaspoon chili powder
½ teaspoon garlic pulp
¼ teaspoon turmeric
1 teaspoon salt
2 tablespoons vegetable oil
1 tomato, quartered
8 ounces green beans
1 bunch fresh fenugreek leaves, stems discarded
4 tablespoons chopped fresh coriander (cilantro)
1 tablespoon lemon juice
Roughly chop the onion. Mix together the ground cumin and coriander, sesame seeds, chili powder, garlic, turmeric, and salt.
Place all of these ingredients, including the onion, in a food processor and process for 30-45 seconds.
In a medium saucepan, heat the oil and fry the spice mixture for about 5 minutes, stirring occasionally.
Add the tomato, green beans, fresh fenugreek, and fresh coriander.
Stir-fry for about 5 minutes, sprinkle in the lemon juice, and serve.
“Masala” means spice and this vegetarian dish is spicy, though not necessarily hot.
~from: THE COMPLETE BOOK OF INDIAN COOKING, Husain and Fernanadez, 2005.

The GREEN BAGS and BOXES provided by us for you to carry your veggies is actually on loan to you for the season. We have two per member, so please return your GREEN BAG and BOX each week that you pick up. We are happy to support the goal for allto use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS and BOXES in the recycling loop. Thanks so much!
A recent bag count reveals that green bags are being returned with some regularity. Thanks so much for your attention!