Week 8 Newsletter

Athens Hills CSA

This week we sent two (2) green bags with your share. Please return two (2) next week. It takes both of us working together to reduce this outer packaging burden.
Thanks!

With yesterday’s rains, we finally have cooled down some, and we are very grateful. Hopefully, the mushrooms will also respond to less heat. Even in a controlled-temperature grow room, the little fungi seem to sense what time of year it is. This is the reason you do not have mushrooms this week. But, we think there is plenty in the shares to compensate for their absence. (We hope you agree.) Several folks have contacted us about the canning tomatoes; we have delivered some already, but there are still more available on a weekly first-come, first-served basis. Just let us know what week you need them. We expect to have these for at least another 2-3 weeks. We are running out of cucumbers though, so if you want some of those, next week will be the end of their availability. If you still want to process basil, let us know soon. We are eliminating one of the basil fields in preparation for the fall/winter plantings, so our abundance will be diminished in that area. As we look at the August calendar, the personnel changes are fast approaching. Soon John will be with us for only 2 days a week while he begins an art teaching job in a local elementary school. He and Tara are also eagerly awaiting the arrival of their first child in October. We are expecting our 4th intern to arrive when he starts teaching. The remainder of the time finds the crew just maintaining the health and vigor of the crops; weeding, watering, mowing, planting, harvesting – the jobs are endless, but not completely thankless. Thursday this week, some folks from NRCS/SWCD will be visiting us to view the projects that were completed last year. These are the projects which helped so much through the very wet spring (remember that?), and made it possible for us to plant. We think they will be impressed with the harvest numbers we will be able to share with them. Yesterday, a friend told me of her attendance during the day (a first for her) at the county fair. She watched the children showing their 4-H animal projects. It was bittersweet for her as she realized how diminished this culture of farming communities has become. We hope our work here at the farm is the beginning of a new generation of farming communities.
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Marie, Penny, Guinevere, Diedre, Bethany, and Alicia)

THIS WEEK’S VEGGIES
Cherry Tomatoes – we grow both Sweet 100 (red) and Sungold (orange tomato candy). We usually mix them, and hope you enjoy them that way.
Summer Squash – There is about 2 lb. in the bag this week. We grow several varieties. Look on the blog for pictures of each with the name.
Sweet Peppers – We grow a variety of sweet peppers, and your shares will reflext that variety. For the names of each, just refer to the blog where they are labeled with a picture…
Green Beans or Long Beans – We grow two types of beans and this week we needed all we had of both kinds to fill your shares. The Long Beans are typical in Asian recipes. They taste the same and cooking instructions are also the same, but they make sensational stir-fry!
Slicer Tomatoes - Round and red are these hybrid beauties. They are easier to transport, and store. They are firm enough for chunking into salads or slicing for the ultimate sandwich.
Beets - Their roots are soooo deliciously sweet and the leaves are vitamin-packed and wonderful sautéed as you might do with any of our greens—a little butter or olive oil and some garlic and onion helps to makes this veggie into a great side dish. The 1st beets of the season and these are tender and marvelous.
Sweet Basil -Week #1 newsletter talks some of pesto making and different ingredients that can be used to make this herbal ‘paste’ for dipping, pasta sauce or a spread for bread.
Swiss Chard is here this week in place of the mushrooms which finally responded to the over-whelming heat. We expect them to be back on track soon.
Sunflower Microgreens -These are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.

STORING TOMATOES
We attempt to ship you tomatoes that are not dead ripe the day your receive them. Store them shoulder side (stem end) down, and blossom end up.Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon.

The Combo Corner
The fruit selections from Cherry Orchard this week include Jay Haven Peaches and Raritan Rose White Peaches, a container of blackberries along with Himrod white seedless grapes. I can’t wait for ours!
This week’s bread from The Village Bakery and Café is Italian Wheat, versatile and savory with just a touch of extra virgin olive oil, which makes a crisp edge when toasted or grilled for bruschetta!
This week’s Cheese Share from Integration Acres is called Griffin’s Dream, a soft and creamy mild cheese. This is the same variety as last week.

PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
 
RECIPES
BEET AND POTATO SAUTE’
Last week was busy and planning for dinner was non-existent. Here’s a dish that was made from some leftovers from market…
Remove, wash, and save the greens of 3-4 beets. Cook, cool, and peel beets. Dice about 4 potatoes into ½” cubes. Heat a frying pan or skillet and melt about 2 table-spoons of butter. Add several slices of fresh ginger root, 1 medium diced onion, and 3-4 cloves of smashed and diced garlic. When the onions are translucent, add the diced beets and potatoes. Cover and cook on low temperature. In the meantime, cut the beet green stems into 1” length pieces, and add them to the frying pan. Finally, slice the beet greens. Add them to the pan in the last 5 minutes. At this time add 1-2 tablespoons of tamari (soy sauce) and 1 tablespoon of brown rice vinegar. Simmer until greens have wilted completely.
Garnish with sour cream if desired.

SZCHEUAN GREEN BEANS
These beans are "dry-fried," a Szechuan cooking technique that makes them extra tender. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired. Serves 2.
Ingredients:
• ½ pound Chinese longbeans (also called yardlong beans or just longbeans)
• ½ tablespoon garlic, chopped
• ½ tablespoon ginger, chopped
• 1 scallions (spring onions, green onions), white parts only
• ¼ teaspoon chili paste
• ¼ tablespoon dark soy sauce
• ¼ teaspoon sugar
• 1/8 teaspoon salt, or to taste
• Pepper to taste, optional
• 1 tablespoons vegetable or pea-nut oil for stir-frying, or as needed
Preparation: Wash the longbeans, drain thoroughly, and trim the tops and bottoms. Cut the longbeans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and white part of the scallions. Heat ½ tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Remove the long beans and drain in a colander or on paper towels.  Heat ½ tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.
~ from CHINESE-FOOD.ABOUT.COM/OD/VEGETABLE

Sweet Pepper Skillet
Ingredients
2 teaspoons olive oil 3 medium green bell peppers, thinly sliced 1 medium yellow bell pepper, thinly sliced 1 medium sweet red pepper, thinly sliced 1 medium onion, cut into wedges 2 teaspoons minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper
Directions
1. In a large skillet, heat oil. Stir in the remaining ingredients; saute for 5-7 minutes or until peppers are crisp-tender.
~from allrecipes.com

SWEET PEPPER BURRITOS
Ingredients: 1/3 cup chopped onion 1 teaspoon canola oil 1/2 cup diced sweet red pepper 1/4 cup diced yellow pepper 1/4 cup diced green pepper 1/2 teaspoon ground cumin 2/3 cup cooked brown rice 1/2 cup shredded Cheddar cheese 2 tablespoons cream cheese, cubed 1/8 teaspoon salt 1/8 tea-spoon pepper 2 (8 inch) flour tortillas Salsa
Directions: 1.) In a nonstick skillet, sauté onion in oil for 2 minutes. Add the peppers; sauté for 5 minutes or until crisp-tender. Sprinkle with cumin; sauté 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up. 2.) Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
~ from allrecipes.com