Week 20 Newsletter

         Week #20         October 27, 2010

The first item for this last newsletter of the Summer 2010 is to once again (‘cause you can never say it too much) say thank you for your participation in Athens Hills CSA.  We can never really believe how quickly those 20 weeks pass.  And unlike other years when there are 6 weeks between the summer and winter cycles, this year there are only 4.  The Winter 2011 cycle begins the week after Thanksgiving Day.  A whirlwind turn-around for the greenhouses.                                            

The new greenhouse, named SOD (Son of Ditch- the name of the house directly in line with it is Ditch.) is almost completely planted although we have yet to have a warm day with calm winds so we can pull on the plastic roof.  The looming colder temperatures are not forecast for at least another week, so we are confident that things will be finished in plenty of time.  But, yesterday a very strong gust of wind took the damaged plastic completely from the top of another greenhouse we just finished last spring, so now we need to install 2 new roofs.  It’s never boring!                                

Thanks to all of you who have taken the time to complete the survey for this season.  We are thrilled with the new format.  Responses have more than doubled.  We do miss the comments folks used to write though.  So, please feel free to elaborate when answering.  Your responses are the starting point for our annual adjustments.                                                             Some last minute housekeeping:  To return your last boxes and bags, simply take them back to your pickup site.  We always make a swing through the week after the end of the deliveries to retrieve these.  The Upper Arlington location is changing after this week’s pickup though and for Winter 2011.  Below is the address to the return the bags and boxes in UA:  2339 Eastcleft Drive.  The phone contact numbers are:  Tristam: 614-506-3086, or Anna: 614-506-2883.  Either of them can answer your questions.  As always, it has been a pleasure to have served you for this summer and we hope you will join us again next year. 

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!

Winter  Squash – You have pumpkin and/or 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 affected.

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.

 Baby Pak Choy -  This Asian green is one of our favorites!  While I have used it raw as an addition to the salad, it’s wonderful cooked.  Whether steamed, sautéed, or added to soup, this is a distinctive, but mild flavor.

Swiss Chard -  Mild in flavor, but great  to stir-fry.  Last night I added the chopped stems to mushrooms, tomatoes, and peppers,  ginger, garlic, cumin, tamari,and tomatoes.  Then I added the shredded greens for a quick dish that was savory over pasta.

Purple Top/While Globe Turnips -   a little earlier than other years.  This has been a wonderful fall for root veggies.  Grated into salad, cooked and mashed like potatoes are 2 great ways to enjoy them.  Use the greens as you would mustard.

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  and   mizuna for spice.   

The Combo Corner

The fruit selections from Cherry Orchard this week are:  Red and Yellow Delicious apples, Fuji apples, and Olympic Asian pears, sometimes called pear apples or prapples.  These are crisp and very juicy!                 

This week’s bread from The Village Bakery and Café is Buttermilk Wheat.

The cheese share from Integration Acres this week includes Feta and a new cheese Chris calls Buche de Chevre.  He described it as a French-style Chevre w/ an edible vegetable ash on the outside.  It is similar to their Phoenix variety.

Please take a moment to go to the survey site and answer the few and simple questions.  The average time to complete it so far is about one minute.  If you don't have the link, just call or email us for it.

Thanks so much!

Recipe: Ginger and Garlic Pak Choi

"Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters. So this recipe is not only tasty, but good for you. "

Ingredients

Serves 4

1 small pak choi

½ inch fresh ginger root

2 cloves garlic

1 tablespoon sesame oil (or olive oil)

Method

Separate the pak choi leaves and cut off the chunky stalks.

Slice the stalks finely. Roughly chop the leaves.

Peel and grate the ginger. Peel and crush the garlic.

Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.

Add the pak choi stalks. Mix well. Cover and cook for 2 minutes.

Add the pak choi leaves. Stir and then cook for 1-2 minutes, until they are just wilted.

--from VegBox recipes

Recipe: Cavatelli with Arugula and Tomatoes

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, I 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.

Recipe: Roasted Winter Squash with Cornbread Stuffing

Ingredients

1 small to medium winter squash (acorn or baby pumpkin, about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper

Instructions

1. Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.

From RelishMag.com