Week 7 Newsletter

Week  #7         January 26 , 2011

  We really didn’t realize how much of a hurry we were in until the calls and emails began. So the first order today is to correct the brochure. The fruit share will include all of the fruits (grapes, pears, etc.) for the summer, not just apples. So sorry for this confusion! We’ll correct it before we print again! Thanks to all of you who have responded to the Summer 2011 Reservation letter. This is giving us great information about the number of shares to be sold for the summer. If you haven’t done so yet, please take a moment and let us know what your plans are.
  Last week’s snow storm caused school closings and delays in this region, but nothing stopped our fearless crew. Through snowy unplowed roads, they came out in all sorts of nasty weather. Our hats are off to them and their dedication to getting the job done well. As a business, we are very fortunate to have all of them! Now if we can just eat enough veggies to become immune to all illnesses being passed this winter….
  Planning for summer continues. We have received the new certification packet from OEFFA. Fortunately, this year we get to use the shorter version. We complete the longer one every 2 to 3 years. The price for the certification this year has gone up $150 dollars, but is still a good deal for all of the work put in by the inspector, and the certification staff who reviews the reports. The seeds are beginning to arrive, and Dan has begun the process of recording them in the log books we are required to keep. These logs contain seed source information in addition to records of all inputs. When we are inspected, this verification is always requested. It is certainly a far cry from the 1980’s when we first started with inspections.
  On Thursday, Kip and I are leaving for 10 days for our first vacation away from the farm in 6 years. We are excited to be going, but a little nervous despite all of the preparations. We are certain that the amazing folks who grow, pick and pack you shares each week will continue with the same dedication that is their standard. Cale will be joined by Rob on the truck for deliveries.

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


THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 5 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - Shiitakes this week. We hope you aren’t getting too bored with these yet. We are arranging the schedule to bring you oyster mushrooms soon.
MicroMix Microgreens – Wow! We are so pleased to bring you the other microgreens that we grow. Unlike the sunflower ones, these are more delicate, don’t store as well, and have the tangy flavor of cabbage and radish.
Sweet Potatoes - We weren’t joking when we said there was a bumper crop of sweet potatoes. We’re pleased to offer these sa-vory spuds again.
Turnips – New to the shares last week, this is a variety called Purple Top White Globe. They are crunchy and flavorful raw, grated into salad or marinated for a raw veggie plate. Also tasty mashed like potatoes or roasted like other root veggies.
Swiss Chard- We glad to have this favorite back this week. The mild flavor of chard makes it the all around choice for most cus-tomers. It’s the only green that grows well in winter and summer.
Spinach - We increase these plantings each year, but we just never seem to have enough! A new item this week, and it’s loaded with Vitamin A & flavor!
 
The Combo Corner

The apple selections from Cherry Orchard this week are Mutsu, Fuji, Yellow/Golden Delicious, and Red Delicious.
This week’s bread from The Village Bakery and Café is the French Galette.

Recipes
Buttery Spinach and Mushrooms

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 cup sliced baby porta bella mushrooms (yes, sub shiitake.)
½ cup thinly sliced leeks
1 clove garlic, minced
¼ cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon lemon juice
1/8 teaspoon salt
2 cups fresh spinach
¼ cup grated parmesan
In a large skillet, melt the butter and olive oil together over medium-high heart. Add the mu-shrooms and cook until they begin to soften, about 3 to 4 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.
~foodnetwork.com

This is a repeat from last week. It is such a versatile recipe, I thought we should repeat it for folks this week too: At this year’s Producer Appreciation Night at the Casa Nueva Restaurant, they served Creamed Greens and those were a hit with lots of folks. Alex graciously shared the recipe with us. (Any green will work with this recipe.) Thanks to Alex and all the terrific folks at the Casa! It was once again a fun event filled with wonderful Casa food – this is an annual dinner they host to say thank you to the many local producers that sell to them.

ALEX’S CREAMED GREENS
4 servings
In 1 tablespoon of Olive Oil/Bacon Grease, sweat out:
¼ cup of minced onion until translucent -
½-1 whole clove minced garlic until it starts to brown
Sprinkle: Garlic Powder, 1 pinch.
Cook until it starts to stick to pan.
Add: 1 tablespoon White Wine Cook, until almost evaporated.
Add: 1 cup Heavy Whipping Cream Cook, reducing by 1/3.
Add: 1 heaping tablespoon Chevre
1 heaping tablespoon shredded Parmesan
Salt and Fresh Ground Black Pepper, to taste (Remember, you can always add more later, but you can’t take it out!
In a separate pan, cook: 1 tablespoon Butter until it starts to darken and releases a nutty aroma; Don’t Burn! Stir it into your Cream Sauce; keep it warm, but don’t continue to reduce.
Have ready:
2 qts. Choice of Greens, thinly sliced (or how you like them)
In another pot/pan, cook greens in about 1/3 cup water until tender; drain. Stir into Cream Sauce.
Can be prepared a day in advance and reheated gently.

Smokey Sweet Potato Chicken Soup

2 Tbls extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled & chopped
2 cloves garlic, chopped
1-2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and Black pepper
1 teaspoon dry thyme
1 bay leaf
1 cup dry white wine
5 cups chicken stock
1 large sweet potato
¾ to 1 pound chicken tenders, cut into bite-size pieces
4 scallions, white and green parts thinly sliced
¼ cup cilantro leaves, a generous handful, coarsely chopped
½ cup sour cream, optional
Heat a soup pot over medium-highh heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
While the soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stir-ring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don’t make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the soup to a boil, remove the cover, and simmer for 10 minutes.
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serbe each portion of soup with a dollop of sour cream on top.
~foodnetwork.com