Week 13 Newsletter

Week #13 September 8, 2010


    Time is flying faster every day here, we’re sure. The hot dry wind keeps the irrigation crew busy. We are fortunate to have most crops under irrigation, but the newly planted starts need daily water until they are firmly situated in the soil. Another neighbor has given us 14 round bales of hay to use for mulch this winter. We are scurrying to finish all of the little tasks that are needed to prepare for the cold weather that will surely come. On Sunday, we said goodbye to our intern, Maria. Her last quarter of classes has resumed. Geoff has already been training to assume her position. This Saturday is Martin’s last day. He begins classes at Hocking College soon. We are so grateful to have had the opportunity share what we do with them. Morgan will be with us until the end of the season around Thanksgiving.
    For the last week, an excavation company has been creating a new drainage system for the fields. This will protect the fields from the massive amounts of water that can ruin a planting with one heavy rainfall. We are very grateful to be getting help from the NRCS for this project in addition to our own funds. By diverting this water around fields we can better insure the organic integrity of the soil, as well as insuring there will be soil left to protect. The disturbing part of this is that the fence that keeps the deer from feasting had to be cut to move the equipment into place. One or two nights without the electricity in the wires probably won’t hurt, but reconnecting the wires requires patience, skill, and a new tool, the crimper for high tensile steel wire.
    This week the planting continues - more salad mix, arugula, radishes, white turnips, kale, and Asian greens to name a few. These will be part of the bounty for the 2011 Winter CSA cycle. In addition to the planting of food, there is still more disking and planting of our cover crop, winter rye. Of course, there is always mowing, but the new motor still has not arrived, so we wait to accomplish that task. We are looking forward to rain once the new drainage project is seeded and finished. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Martin, and Geoff

THIS WEEK’S VEGGIES

Salad Mix - It’s very good to be back in the groove with salad mix. We seem to be over the weather that caused the germination failure, and we expect to have this item for the remainder of the cycle. We thank you for your patience and understanding!
No Sweet Basil, YES Cherry Tomatoes - After we had harvested all of the basil that was fit to pick, we didn’t have enough to fill everyone’s share, so we are substituting cherry tomatoes in its place. We hope you enjoy these last harbingers of hot, summer nights.
Mushrooms - This week’s mu-hrooms are shiitake that we grow.
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.
Bell Peppers – Some of the bell peppers have started to turn red. This means they are especially sweet and even more perfect for roasting. Also remember that green peppers are one of the few veggies that can be frozen without blanching first. They make a great addition to soups, stews, and other dishes this winter.
Tomatoes, Heirloom & Slicers- As in the past weeks, these are perfect for sandwiches or cooking.

The Combo Corner

The fruit selections from Cherry Orchard include Gala and Golden Supreme apples and mixed grapes.
This week’s bread from The Village Bakery and Café is Wholesome Challah.
The cheese share from Integration Acres this week includes Griffin’s Dream and Raw Milk Goat Gouda.

Do we use the ‘little waxed boxes’ at your pickup site? If so, we’d like to remind you that we are pleased to have them returned. This particular type of packaging is ex-pensive and can be used over and over. Please help us conserve and return as many of them as you can. And if you are one who always returns, let us say to you, a righteous “Right ON!!” and THANKS for the ef-forts.
 
Recipe: Microgreens with Curry Vinaigrette

4 teaspoons curry powder
2 teaspoons water
½ cup canola oil
2 tablespoons cider vinegar
½ teaspoon minced garlic
Scant ½ teaspoon salt
¼ teaspoon black pepper
6 cups microgreens (about ¼ lb.)
Stir together curry powder and water in a small bowl tyo make a paste. Let satnd 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates, and drizzle with some dressing.
~ from epicurious.com

Recipe: ROASTED RED PEP-PERS

2 lbs. ripe red bell pep-pers
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 tsp. oregano
pinch of basil
salt, to taste
pinch red pepper flakes
Wash peppers and dry. Spray a baking sheet with olive oil spray (or wipe with a paper to-wel). For easier cleanup, the sheet may be lined with foil.
Rub the peppers with olive oil.
Place the peppers on the sheet and broil 6 inches below a medium flame (a gas oven is best but an electric oven may still be used on the broil setting).
Roast peppers for about 10 minutes, turning frequently to prevent burning, until the skins blacked and blister on all sides.
Remove peppers and place in a brown paper bag, rolling up the open end to seal tightly.
Let stand for 10 minutes. This will make the skins easier to remove.
Remove the skins, stems and seeds. Slice lengthwise into 1/2" thick strips (or halves, if desired).
Place peppers in a jar or bowl (if using right away); add garlic, olive oil, oregano, basil, salt and red pepper flakes. Mix well.
Serve right away or refrigerate overnight. Serve either warm or cold.
~from Cooks.com

Recipe: Warm Shiitake Mushroom Salad

Ingredients: ½ cup walnut oil
1 lemon, preferably Meyer
¼ cup balsamic vinegar
Salad: 2 Tablespoons olive oil
2 pts. shiitake mushrooms, stems removed and heads sliced thinly
6 cups lettuce, torn
Shake the dressing ingredients together and set aside.
In a small skillet, heat the walnut oil over medium-low heat. When hot, add the mushrooms and sauté, stirring frequently, for about 5 minutes until mushrooms start to brown. Remove from the heat but keep warm.
Add the lettuce to a bowl and toss with the dressing. When ready to serve, fold in the mushrooms and toss again gently.