Week 15 Newsletter

ATHENS HILLS CSA
   There are more personnel changes here this week. Last Wednesday we bid goodbye to Guinevere who was the planter in the microhouse. She is pursuing her degree in Music Therapy from OU. Replacing her is Theo who has come from Columbus to join the crew. Planting the microgreens takes a special talent for seeing things that are unobservable to many folks. We are very pleased to have found someone so quickly! Kurt is moving after the 1st week of October, so Alicia is replacing him on the crew as planned. We are already speaking to replacements to finish her internship. So many changes in one year are certainly requiring us to be more flexible! 

   Despite the raindrops on Monday, all hands were in the dirt harvesting the potatoes. The yield was good, not record-breaking. We think it will definitely be adequate to fill the needs of customers for this fall and into the winter. The winter squashes have been stored in the bunker in the barn along with the potatoes that were just dug. We’re planning to get the sweet potatoes out of the ground on Wednesday and Thursday – definitely before the forecasted lows of 40o for Saturday night. 

   The crew has also begun to pull the tomatoes plants from the greenhouses. Preparing the ground to receive the plants for the winter takes many days and many hands. After the beds in each house are prepared, each week we plant different rows of a crop in each house. By the first week in November, we are fully planted. But during this time, we are still harvesting from the fields for the luscious fall greens that announce the winter growing season for us. 

   And speaking of the winter growing season, lots of folks have sent us their enrollment information for this coming Winter 2012 cycle. Don’t delay if you want to be a part of this harvest cycle. Spaces are filling up even faster than other years. Every day more people write to be put on the waiting list. We are grateful for all of the kind words from past members who are telling their friends! Lastly, this is the last week for the OSU student’s ag/survey to be posted, so please take moment to answer. Thanks and have a great week! 

From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Cale, Kurt, Liz, Penny, Bethany, Alicia, Diedra, Corey, and Theo)

THIS WEEK’S VEGGIES
Sunflower Microgreens - mild, almost nutty flavor and are juicy and crunchy.
Mushrooms - This week some folks will receive oyster mushrooms and some will receive shiitake. If you’re tired of the shiitake, I sure hope you got oysters this time!
Carrots – If you haven’t had freshly dug carrots before, prepare to be amazed with their sweetness. As with all things in the winter, sugar is made by the plant to keep it from freezing, so the colder the weather, the sweeter the veggie.
Heirloom Tomatoes - Heirloom tomatoes differ from hybrids. Their amazing flavor is the trade-off for their delicate nature that is easily bruised difficult to transport.
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…
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.
Collards - These are the first of the fall greens to be ready. You can treat then as you would any green. They may require a little more time for cooking, but the wait is worth it.
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 selection from Cherry Orchard this week contains the last peaches of the season. It is topped off with Gala, Golden Delicious apples and Magness pears. The Magness pear will soon soften into a sweet, yellowish pear.
This week’s bread from The Village Bakery and Café is Batard.
This week’s cheese share from Integration Acres is Herbes de Provence.

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

Hot Sauce

If you’re looking for a way to preserve some of those hot peppers, here’s a favorite from our Friday Farm lunch.
Directions:

Wash the Hungarian Hot Wax peppers and cut off the stem. Cut the peppers into several pieces. Place the peppers into a food processor along with some vinegar, salt and a little water. Blend until you achieve your desired consistency. The more seeds that you use, the hotter the sauce will be. Be careful not to touch your eyes after handling the peppers. Store in a glass jar in the refrigerator.

Hadley's No Pork Low Cholesterol Collard Greens 

from cooks.com 

Ingredients:
1 med. onion, peeled & whole
2 tbsp. vinegar
1 tbsp. hot sauce (Louisiana style)
2 lg. smoked turkey wings
1 tsp. sugar
1/4 c. Promise butter
2 lg. bags fresh chopped collards or 2 bunches fresh collard greens

Directions:
1. Chop greens by cutting up leaves until very small.
2. Start to a boil 1 quart water with turkey wings and butter and onion. Add greens and cook medium high for 1 hour. Add hot sauce, vinegar, sugar and continue to cook until tender, 30 minutes or more.

Collard Greens Soup
Ingredients:
1/2 c. Northern beans
2 qt. water
1 sm. ham bone
1 sm. ham hock
½ lb. beef short ribs
1 bay leaf
1 tsp. salt
2 potatoes, diced
1 bunch fresh collard greens, chopped
½ onion, chopped
½ green pepper, chopped
1 blood sausage (Morzilla)
3 tbsp. bacon drippings
Directions:
Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf, and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Sauté onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens. Bring to boil and cook

Carrot Souffle

from allrecipes.com

Ingredients:
1 lb. carrots, coarsely chopped 

½ cup margarine (butter will work) 

1 teaspoon vanilla extract 

3 eggs 

3 tablespoons all-purpose flour 

1 teaspoon baking powder 

½ teaspoon salt 

¾ cup white sugar

Directions:
1. Preheat oven to 350 F . Lightly grease a 2-qt. casserole. 2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15-20 mins. Drain and mash. Stir in butter, vanilla extract, sugar, and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish. 3. Bake for 45 minutes.

Eggplant, Zucchini and Sweet Red Pepper Stew
from allrecipes.com

Ingredients:
1 eggplant, cut into 1 inch cubes 

¼ cup olive oil 

1 cup chopped onion 

5 cloves garlic, chopped 

½ cup Basmati rice 

1 zucchini, cut into large chunks 

1 large red bell pepper, chopped 

3 fresh tomatoes, diced 

1 cup Marsala wine 

1 ½ cups water 

½ teaspoon salt, or to taste 

¼ teaspoon red pepper flakes 

¼ cup chopped fresh basil 

¼ cup chopped fresh parsley 

1 sprig fresh rosemary, chopped 

Directions:
1. Place eggplant in a colander and sprinkle with salt.
2. Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Sauté until slightly browned. Stir in onion and sauté until transparent. Stir in garlic and sauté for 2 to 3 minutes.
3. Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt, and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
4. Remove from heat and stir in basil, parsley and rosemary.