Week 19 Newsletter

         Week #19         October 20, 2010

After the rain showers on Tuesday morning, the sun blazed through the clouds to provide another glorious day for picking and finishing the assembly of the metal framework of the new greenhouse.  The wood that will secure the track that holds the plastic will be attached in a day or two.  The gravel to amend the greenhouse soil was delivered this morning, and with the overhead work finished, preparation of the soil and the formation of the beds can be finished on schedule Wednesday.  Pulling the plastic is just a matter of having a windless hour or so.  We hope to have this house planted by the beginning of next week.  We were able to add this new house thanks to grants from the USDA.  Due to changes in the regulations this year, small organic farmers, like us, are finally able to qualify for this assistance.                                   

Rob has finished the preparation of the survey.  It is linked in this newsletter as well as in the email that announces this news- letter.  One member shared another survey tool other than Survey Monkey.  We compared the two and agreed that Web Survey Master would give us better information.  So don’t keep looking for the ‘monkey’ it’s not there.  Your responses will truly be anonymous, so please be frank.  Your answers do not kill us, but only help us refine our services.  We think it will take only a minute or two to finish the questions, and no mailing a paper copy anymore.  Thanks!!                                     

This is the final week for the ATHENS HALF-SHARE members.  We thank them for their patronage.  And even while we say adieu to them, last week we welcomed the latest intern who will finish out the season.  Shadawn  came to us from Atlanta.                                                

These last weeks before the cold weather really comes is filled with so much activity.  It is easy to overlook small things that are not screaming to be done.  We are so grateful for your participation in this summer/fall cycle.  We thank you for your support and hope that if you are not joining for the winter, that you will re-join us for next summer. 

From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, Geoff, and Shadawn)

THIS WEEK’S VEGGIES

Radishes  -  French Breakfast Radishes are crunchy, and tangy.  Try them sliced with a little butter on bread as well as in your salad!

Garlic  -  We are so pleased to have enough garlic to include in the shares  this season.  We hope you enjoy it.

Winter  Squash – You have both spaghetti and acorn squashes this week.  These are on the small side so we’ve included more.  These are a good example of why the drainage project was so important.  Too much water in the field for too long definitely has consequences for the veggies – size can be effected.

Arugula - It must be cool weather since arugula is back.  And it’s not too spicy yet either!  This is definitely a ‘love it or hate it’ green.  Recipe  on 2^nd page courtesy of a long-time member.

Mustard  -  These greens have a peppery  tang are are used in Chinese, Indian, and Japanese cuisine.  The peppery flavor is reminiscent of arugula,

Peppers  - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy  now  chopped in a salad, or chop and freeze them  for later.  No blanching is necessary.  This may truly be the last….

Mushrooms  - This week’s mushrooms are shiitake.  Don’t forget to simmer the stems, strain and freeze the broth for later use in soup or other savory dishes.

Salad Mix - Again we are thrilled to have this staple for the shares.  This week in addition to the lettuces, there  is pe-tsai (pronounced pets-eye) and   mizuna.  These will add a little tanginess to the flavor of the mix.

The Combo Corner

The fruit selections from Cherry Orchard this week are two varieties of sweet apples: Yellow Delicious, and just-picked Fuji.                                                    

This week’s bread from The Village Bakery and Café is Rosemary Kalamata Olive (which sounds really yummy to us!)

The cheese share from Integration Acres this week includes Feta and Smokey Goat.

Please take a moment to go to the survey site and answer the few and simple questions.  If you are a member of the Summer 2010 CSA and have not received the survey link, please email us for that information.

Thanks so much!

Many GREEN BAGS are missing from the count.  Please return your GREEN BAG.  We are happy to support the goal for all to use fewer resources.  But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop.  Thanks so much!

Recipe: MUSTARD GREENS

Ingredients:

½ Cup thinly sliced onions   

2  cloves garlic, minced      

1 Tablespoon olive oil          

1 Lb. mustard greens, washed and torn into large pieces                    

2-3 Tbsp chicken broth or vegetarian option      

¼ teaspoon salt                  

¼ teaspoon pepper               

¼ teaspoon dark sesame oil

Method:

1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes.  Add the minced garlic and cool a minute more, until fragrant.

2.  Add the mustard greens and broth and cook until the mustard greens are just barely wilted.  Toss with sesame oil.  Season with salt and pepper. 

Serves 4.

from:   simplyrecipes.com

This recipe is from  long-time member Patti R.  Thanks Patti!

"Tonight we had such a lovely dinner supplied in large part by you!  Cavatelli with Arugula and Tomatoes, bread and cheese from your partners all of it enhanced by a nice Chianti...

Since Arugula is back thought I'd share my favorite recipe from Lidia's Italy, by Lidia Matticchio Bastianich"3 cups ripe cherry or plum tomatoes (that big heirloom worked fine)
1 teaspoon sea salt
¼ cup extra-virgin olive oil
4 plump garlic cloves, sliced
¼ teaspoon peperoncino flakes (red pepper flakes)
1 pound cavatelli, or orecchiette pasta
1 pound fresh tender arugula, rinsed and drained
½ cup freshly grated cheese--   Pecorino Romano or similar

Cut the cherry tomatoes in half or chunk bigger tomatoes.  Start heating 6 quarts of water with 1 Tablespoon of salt in a large pot.

In a big skillet, heat ¼  cup olive oil, sliced garlic and peperoncino over  medium high heat, stirring, until the garlic is sizzling and starting to color.  Pour in the tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer.  Cook, stirring frequently, about 3-4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened.  Turn off the heat.

When the pasta water is boiling, stir in the pasta.  Return to the boil, and cook for 7-8 minutes (or 6 minutes less than time indicated on package), then drop all the arugula into the pot.  Stir well, cover, and bring the water back to the boil rapidly.  Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.

Meanwhile, reduce the heat of the tomatoes in the skillet back to a simmer.  Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet.  Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta.  Turn off the heat, sprinkle the grated cheese over the pasta, and toss.  Drizzle on more olive oil, toss, and serve immediately in warm bowls.

CABBAGES AND ‘NOODLES’

 - By Michelle Wasserman created for the 2009 Producer Appreciation Night at the Casa Nueva Restaurant.

1 ½ Cups onion, sliced                            

¼ Cup butter                                                       

1 ½ Tablespoon paprika                 

 8 Cups green cabbage, sliced                            

2 teaspoons sea salt                                       

2 medium spaghetti squash

1.)  Melt the butter in a large pot.  When bubbly, stir in the onions and paprika.  Cover and cook on medium heat for 15 minutes.  Stir once or twice.                                                               

 2.) Add sliced cabbage and salt; stir well; cover and cook on low heat for 50-60 minutes.  Stir every 15-20 minutes.                                                          

3.)  While the cabbage cooks, cut the spaghetti squash in half, scoop out seeds, rub the flesh with a little olive oil and place on a cookie sheet with the skin side  down (so they are like cups – slicing a little from the end keeps them from rolling around).  Bake at 375⁰F for 45 minutes.                      

4.)  Let the squash cool a bit, then using a fork, shred the flesh out of the skins and into the pot of cabbage.  Use a hot pad to protect your hands!

 5.)  Mix it all together, then eat till you burst!!  

This was a hit with the folks from here, and believe me they have eaten their fair share of spaghetti squash.