Week 14 Newsletter

ATHENS HILLS CSA   

      At the very first this week, let me apologize to all for my error with the veggie list from last week. Several people emailed looking for their salad mix. Eventually the realization banged me in the head when I reviewed the master list and found no salad listed there! I am sorry for this, and I have checked this week’s list three times to avoid the same kind of mistake.

      Last week was a lesson in patience and anger management. Again our phone line was severed, and we were without phone or internet service for 5 days. Fortunately, we are back to normal as of Monday. We did manage to live without the technology, and would have managed nicely except that the rest of our world was still operating with technology. 

      On Friday we said goodbye to Marie as Liz fully assumed the duties of CSA coordinator. Marie and Rob both did a great job training her for the many tiny tasks involved to keep all of the details organized. On Monday, both Kip and Liz presented a proposal to the Senior Mechanical Engineers class at Ohio University. Each year members of the community present project ideas from which to choose. We had two for them: one for developing a mechanism to make winter inside covering in the greenhouses a one-person chore; the other was the creation of an inexpensive mechanism for summer opening and closing of the sides of the greenhouses. We’re hoping both will be chosen by more than one team as we could really use the tools!
      We were able to cut the winter squashes from their stems and pile them for curing this weekend, but the rain kept us from starting on the potatoes. With luck and no rain for a few days, we hope to start that digging this week. One stress relieving task was also accomplished. The last of the field planting of the fall/early winter greens and roots was finished as the rains began on Monday morning. Finally, a reminder about the Winter 2012 cycle sign-up. This Friday we will send out the reservation letters to this summer’s members. Please respond quickly if you are interested as these spots are available on a 1st -come 1st –served basis. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Kurt, Rob, Penny, Guinevere, Diedra, Bethany, Alicia, Corey, & Liz)

THIS WEEK’S VEGGIES
Mushrooms - This week some folks will receive oysters mushrooms and some will receive shiitake. If you’re tired of the shiitake, I sure hope you got oysters this time!
Sunflower Microgreens - mild, almost nutty flavor and are juicy and crunchy.
Heirloom Tomatoes - Heirloom tomatoes differ from hybrids. Their amazing flavor is the trade-off for their delicate nature that is easily bruised and difficult to transport.
Parsley – After the cold and wet spring, the parsley has finally made an appearance in the garden. We hope it will be here for a while. This flat Italian parsley is prized by cooks.
Garlic – We are having more success with this each year. This is such an essential component to most sautéed dishes, we are glad to have a small portion of your needs.
Eggplant - We have included a half-pound of eggplant this week. The varieties include Nubia (striped), Orient Express (dark purple) and Peng Tung (pink tongue?) Don’t bother to peel them; the skins are tender. Try the chunks on a shish kabob.
Sweet Peppers – We grow a variety of sweet peppers, and your shares will reflect that variety. For the names of each, just refer to the blog where they are labeled with a picture…
Swiss Chard - This green is the summer stand-by. Versatile, mild, and nutritious with a low glycemic load although a little high in sodium. Stir-fry or sauté are just a two of its uses.
Hot Wax Peppers – Just a few of these this week. Seeds are hot so do not rub your face after removing them from the pepper….

The Combo Corner
The fruit selections from Cherry Orchard will include Encore peaches and the first picking of Golden Delicious apples.
This week’s bread from The Village Bakery and Café is called Anadama. This is an early American classic combination of whole wheat, white, rye, and corn meal (all organic). Their version is a hearty sandwich loaf baked in a wood fired oven.
This week’s Cheese Share from Integration Acres is Tomme, natural rind hard goat cheese.

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!

Please keep those green bags coming home!
OSU/Ag Survey Link:
https://www.surveymonkey.com/s/osucsastudy
Please take a moment and answer these questions.
Thanks!

RECIPES

Heirloom Tomato, Peach, and Plum Crisp 

By Anne Baptiste, Millennium Restaurant, San Francisco

 
Tomato Filling: 

2 medium Heirloom tomatoes 

6 Peaches, peeled 

6 plums, peeled 

¾ C (to taste)Florida Crystals or sugar 

1 T vanilla extract 

1 tsp balsamic vinegar 

6 T arrowroot powder or corn powder 

½ tsp salt
 
Chop tomatoes, peaches and plums into half inch pieces. Mix in sweetener to taste as well as vanilla, vinegar, salt and arrowroot. Place in a 9x9 inch baking pan. Cover with desired amount of crisp topping and bake 40-50 minutes at 350 degrees. Crisp is done when topping looks toasted; some juice may bubble through.
 
Almond-Pine Nut Crisp Topping: 

1 ½ C almonds, toasted 

½ C pine nuts, toasted 

1 ½ C spelt flour 

2 ½ C rolled oats 

2 C brown sugar 

1 tsp salt 

½ tsp cinnamon or 1 ½ - 2 tsp spices of your choice 

½ tsp ginger powder 

¼ tsp cardamom powder 

¼ tsp cumin 

¼ tsp coriander 

¾ C oil 

1 T vanilla extract
 
After toasted nuts have cooled, chop them coarsely in a food processor. Mix with flour, oats, brown sugar and salt adding whichever spices you like. Mix in the oil and vanilla. The mixture should look a little wet and hold together somewhat when squeezed. This recipe makes lots of topping and can be halved if you prefer less.

Heirloom Tomato and Halibut Ceviche
By Sean O'Brien, MYTH Restaurant, San Francisco

Ingredients:
1 lb Heirloom Tomatoes, peeled, diced 

1 lb Halibut, diced 

1 cup Lime juice, fresh 

½ teas Lime zest 

½ cup Orange juice, fresh 

½ teas Orange zest 

¼ cup Extra Virgin Olive Oil 

½ cup Red Onion, minced 

1 ea Garlic Clove, minced 

2 Tbl Cilantro, minced 

1Tbl Mint, minced 1 Tbl Basil, minced 

2 ea Jalapenos, seeded, minced 

1 ea Mango, diced 

½ teas Cumin, ground 

1 teas Salt, Kosher 

1 ea Avocado, diced (optional)
 
Method: Marinate halibut in ½ cup of lime juice for 1 hour. Discard the ice and incorporate all of the ingredients with the halibut.
 
Kip and I had our first ceviche last year on Caye Caulker off the coast of Belize. It was made with conch –simply divine! The lime juice ‘cooks’ the fish while marinating.  -Becky

Avocado Salad with Heirloom Tomatoes
 
Mark Bittman of the New York Times recently did a write up of simple meals ready in 10 minutes or less. This avocado tomato salad would be my entry, but in five minutes or less, and that would include picking the chives and tomato from the garden.
 
Ingredients: 

1 half avocado, peeled, sliced 

1 half ripe heirloom tomato, sliced 

A pinch of chopped fresh chives or sliced green onions 

Juice from one slice of lemon 

A pinch of coarse salt (fleur de sel if you can get it)
 
Method: Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.
 
Yield: Serves one.
 
~from Elise @ simplyrecipes.com

Cold Tomato Summer Vegetable Soup
 
Ingredients:

6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
1 cucumber, peeled, seeded, chopped fine
1 red bell pepper, chopped fine
2 stalks celery, chopped fine
1 Tbsp fresh dill, chopped
2 cloves garlic, minced
2 teaspoons sugar
2 zucchini, chopped fine
1/2 medium sweet onion, chopped fine
1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
1 teaspoon Worcestershire sauce
2 Tbsp olive oil
1/4 cup sherry vinegar
1 teaspoon chopped fresh oregano (or pinch of dry)
1 1/2 cups vegetable broth
Hot sauce if needed
 
Method:  Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.
 
Serves 8.
 
~from Elise @ simplyrecipes.com