ATHENS HILLS CSA
Another heartfelt welcome to our second wave of half-share members who are joining us this week! We are thrilled to have each and every one of you for this 6th winter CSA season. For those of you who are new, there are some items for you to keep in mind. Please return your green (or red or black) bag when you pickup next time. The steady return of these keeps the packing room at high efficiency. When you pick up your share make sure that you only take things that are listed by your name. When finished, please mark your name so the host will know who has been there. Thanks.
The crew has been busy preparing for the colder weather. All sides on all houses have been battened against the winds. Both row covers and plastic are in position in all the houses. Depending on the temperatures forecasted, one or both of these covers are pulled over the crops every evening and then uncovered in the morning. That’s 2 people + 2 covers + 10 greenhouses twice a day. It’s easy to understand why we are so excited to have 2 groups from the senior engineering class at OU working on designs for an automated system as their final projects. Both groups continue to surprise us with their great questions and fresh perspectives on this aspect of our production.
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Penny, Theo, Diedra, Bethany, Alicia, and Liz)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, pe-tsai, and tatsoi. The last three 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 - This week you will receive shiitake. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads. Recipe on the 2nd page from a member. Send yours too!
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They works great as a wrapper for rollups w/ rice and other veggies.
Yellow Finn Potatoes – This spud is considered a gourmet potato in Europe for its dark yellow flesh and wonderful flavor. Excellent for baking, mashing, or frying.
THE COMBO CORNER
The apple selections from Cherry Orchard this week contains four favorite eating apples: Cameo-late to ripen, sweet and crisp; Mutzu-very large yellow apple, Japanese variety; Red Delicious - Red, a Christmas favorite and Yellow Delicious--a sweet old favorite
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
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!
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!
Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden
RECIPES
BISTRO SALAD
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
Ingredients:
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
2 tablespoons red wine vinegar
½ teaspoon sugar
Salt and fresh ground pepper
3- 4 cups bitter greens such as arugula or frisee
2 large eggs, poached
Directions:
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
3. In a large bowl, toss the greens and half the bacon with the warm dressing.
4. Divide between 2 plates and top each salad with a poached egg. Sprinkle the remaining bacon over the salads.
CHUNKY POTATO SOUP
from allrecipes.com
CHUNKY POTATO SOUP
from allrecipes.com
Ingredients:
4 medium potatoes, peeled and cubed
¾ cup chopped onion
1 small carrot, chopped
¼ cup chopped celery
1 ½ cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 ½ cups milk
1 tablespoon minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 cup shredded Swiss cheese
Directions:
Directions:
1. In a large saucepan, combine the potatoes, onion, carrot, celery, and broth. Bring to a boil.
2. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
3. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture.
5. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper.
6. Remove from the heat; stir in cheese until melted.
CLASSIC BUTTERNUT SQUASH SOUP
CLASSIC BUTTERNUT SQUASH SOUP
from Whole Foods Market
Ingredients:
Ingredients:
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
2. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
4. Use an immersion blender to puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.
MUSHROOM AND RICE STUFFED COLLARD GREENS
MUSHROOM AND RICE STUFFED COLLARD GREENS
from: fortunavirilis.blogspot.com
This recipe is very similar to a dish that we had at Friday Farm Lunch last fall. The shiitakes worked great. We put sharp raw milk cheddar in some of them. Both versions were delicious!
Ingredients:
1 Tbsp olive oil
Ingredients:
1 Tbsp olive oil
1 large onion, chopped and divided
2 garlic cloves, minced
8 oz. button mushrooms, diced
¼ tsp crushed red pepper
¼ tsp dried thyme salt and pepper to taste
1½ cups cooked brown rice
1 tsp olive oil
1 tsp olive oil
2 garlic cloves, minced
1½ cups crushed tomatoes
½ tsp dried basil
salt and pepper to taste
6 large collard leaves
Directions:
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
2. Add 1 tsp oil to the same skillet and sauté the remaining half of the onion until tender. Then add garlic, cook an additional minute, and stir in tomatoes, basil, and salt and pepper. Let this simmer for 20 min.
3. Remove the end of the stem (past the leaf) from each collard green. Then fold each one in half length-wise so that the tough stem is on the outside. Trim some of the stem off, being careful not to cut leaf. Then plunge the leaves into a large pot of boiling water for 1-2 min, until tender. (Or blanch leaves and smash stem with a rolling pin,) Remove from water and let cool for a few minutes.
4. Add about ¼ cup sauce to the bottom of a medium baking dish. Assemble rolls by placing about ½ cup of mushroom and rice mixture at one end of a collard leaf and rolling it, folding ends in as you go. Place each roll in the prepared pan and top with remaining sauce. Bake at 350 for 30 min. Serves 3.
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