Newsletter for Week 14

Week #14 September 15, 2010
    It does not seem possible to me that the middle of September is already here. There are still so many things to be finished. The drainage project is close to completion and the difference in the contours is astounding. We’re hoping for a good soaking rain when it’s totally done! This dry spell seems to be hastening the color change on some of the trees. The cool nights mean that the tomatoes, peppers, and eggplants are slow to produce new fruit. But the cool nights also mean the beginning of the greens. So, this week’s share has great variety and we are thrilled to be able to share the va-riety with you all.
    The salad mix has more to it than lettuce once again. This is just a small example of ‘eating with the seasons’. Last Sunday afternoon, we said goodbye to Martin who left to begin school. That evening, we said hello to Lauren who is taking his place. She is returning to the town of her college alma mater after spending time in Utah. She wants to learn about organic farming.
    You will also notice throughout this newsletter that THE EMAIL FOR US IS CHANGING TODAY!! Please change your address books to reflect this, especially if you need to give this new address permission to be received. Thanks.
NEW EMAIL ADDRESS: info@greenedgegardens.com
    Harvesting the sweet potatoes is one of the many tasks for this week. Of course, we are constantly re-planting starts for the greens and lettuces for the greenhouses this winter. Other seeding includes turnips, and radishes. More cover crop will be planted in the west field; and, of course, mowing if the new motor ever arrives. By now, you have received your first reminder and reservation for the Winter 2011 CSA cycle. Please take a moment and let us know if you are planning on staying with us for the winter. Thanks and have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Cale, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff

THIS WEEK’S VEGGIES
Tomatoes – Heirlooms varieties are this week’s variety of tomatoes. Remember that these kinds really don’t like to be refrigerated.
Kale – One of our all-time favorite greens! We welcome this tasty treat back to the line-up. Truly, kale is the harbinger of fall. Recipe on 2nd page.
Mushrooms - This week’s mushrooms are shiitake.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Mix - We’re thrilled to tell you that beginning this week, the salad mix will begin to have greens other than lettuces again. This week the mustard greens were thinned and so you may find some tanginess to some of the leaves. Fortunately, the mustard leaves are pretty recognizable and easy to pick out if necessary.
Peppers - These can’t be with us for much longer as the production of the plants has slowed consider-ably. But enjoy them frech now chopped in a salad, or chop and freeze them for later. No blanch-ing is necessary.
Yellow Fin Potatoes - These can be used for any kind of preparation including baking, boiling, frying, roasting, or any other

The Combo Corner 
This week’s bread selection from The Village Bakery and Café is Italian Rosemary Wheat.
The cheese share from Integration Acres this week includes Feta and Chevre’

Recipe: Tomato Tofu Salad (Serves 4 to 6)
¼ C. vegetable oil (olive is best)
¼ C. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
½ tsp. dried basil
4 scallions
1 C. sliced mushrooms
2 medium tomatoes, chopped
8 oz. tofu, cut into ½-inch cubes
Combine the oil, lemon juice, and seasonings. Add the vege-tables and tofu. Toss gently. Chill for a half hour before serving.

Below is a re-print from the first newsletter of the season. This is so delicious I just had to share it. (It’s a good chemistry lesson for home schoolers, too!)
Recipe: MASSAGED KALE
Wash and dry the kale. De-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. Place both hands in the bowl and begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more that I don’t remember but were also great!

Recipe: Grilled Potato Slices with Salt and Vinegar
1 lb. potatoes, cut lengthwise into ¼ inch slices
2 cups white vinegar
2 Tablespoons extra-virgin olive oil
1 ½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes. Cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
Serves 4. From Martha Stewart Living, June 2009

Recipe: Paul & Dusty’s Killer Shiitake Recipe (Serves 1-2)
1/2 Tbs. olive oil
1 Tbs. sesame oil
½ Tbs. tamari or soy sauce
1-1 ½ Tbs. white wine
pinch of black pepper
1 to 2 cloves of crushed garlic
½ lb. whole, fresh shiitake mushrooms (this is the amount in your share)
1. Mix the oils, tamari, wine and spices in a small bowl. Stir vigorously as the ingredients tend to separate. Set aside.
2. Cut the mushroom stems from the caps. Place gills facing up. Do not slice mushrooms! (The stems can be dried and used for a soup base or discarded.) Baste the sauce onto the gills of the mushrooms, making sure the gills become saturated with the sauce.
3. In 3500F oven, bake mushrooms uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Serve hot with seafood, rice, pasta, or whatever. Unbelievably good. Yum!
(Recipe courtesy of Growing Gourmet and Medicinal Mushrooms, 2000.)

NEW EMAIL ADDRESS: info@greenedgegardens.com

Please change your address book to to this new address for us. This will begin immediately on Wednesday. You may or may not be able to reply to this email depending on the time of these changes.