Week 5 Newsletter, Winter 2012

ATHENS HILLS CSA

Winter finally found us - for a few days, anyway. Several days of the ‘cover/uncover routine’ reminded us why we are so thrilled to have those engineering classes from Ohio U. working on designs for a more automated system. Somehow, the milder winter temperatures make it seem even colder when the thermometer finally does drop. 

This past week, we had three intern applicants come to the farm for their ‘try-out’. These first three have been local Athens residents, but next week two more will be visiting from other places. And the list of potential candidates grows each week. We really enjoy meeting all of them. There is such a diverse group of young people who want to learn, understand, and experience a season of growing vegetables. How fortunate we are! Plans for the third intern cabin are taking shape. It was always the intention to build the 3rd one. (That’s why we built 3 platforms.) But, we didn’t need the 3rd until this season, when we will be expanding the number of interns to 4. Alicia’s husband, George, will be building it for us. He has also been modifying some of the current greenhouses to include air vents (windows) on the upper east sides for better ventilation. These new vents will be a huge improvement next summer. 

Liz received some wonderful news this last week! She was accepted to the Master of Public Health program at the University of North Carolina in Chapel Hill. Her area of concentration is nutrition. In addition to her degree, she will also graduate with a certificate as a Registered Dietician. We are so happy for her, but we will miss her dearly when she leaves in August. 

Several members have asked us if we have access and could include local, free-range eggs to our partners items. We have made some inquiries and have identified two local possibilities. One is organic and one is not. The numbers of dozens available each week would be limited. If this is an item that would interest you, please reply to Liz. If you could, please indicate which option interests you. Thanks in advance. Have a great week!

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

OPEN FARM DAY

Join us on Sunday, March 25th for our winter Open Farm Day. We’ll meet at the Amesville Grange, have a potluck, visit with folks, and then caravan to the farm for a tour of your veggies. This year our annual Farm Day will also be promoted as a Farm-to-Table event by the Ohio Farm Bureau. More details later!

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 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 - You will get either oyster or shiitake. We always have fewer oysters available so we try to vary which site gets them. Hope it’s your turn this time!
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 and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Tatsoi – When this is still small, we use it in our salad mix since it is so mild and tender. It doesn’t take much time to cook. Try it in some miso broth – so tasty! According to www.livestrong.com, there are only 14 calories in a 3 oz. serving, but plenty of protein and fiber.
Arugula - As I’ve explained before, this is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad.
Sweet Potatoes - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55o - optimum storage conditions. Recipes in last week’s newsletter.
Turnips – My shorthand for these is ‘petwogs’ for Purple-Topped White Globes. The ones we had raw in salad yesterday were sweet and crunchy. I sliced them in very thin quarters resembling a piece of pie in shape. Easier to remove by those who so choose.

THE COMBO CORNER

The apple selection from Cherry Orchard this week is all Melrose, a great one for cooking or eating.
This week’s bread from The Village Bakery and Café is the French Gallette.
This week’s cheese share from Integration Acres is a raw goat's milk feta that's been aged and
soaked in brine for several months. It is delicious crumbled on salads, in omelets or as part of a dip.

PICKUP CONTACT NUMBERS & HOURS

BREATHING SPACE YOGA 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
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm

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

Patty’s Mashed Turnips
from: www.allrecipes.com
Ingredients:
7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste
Directions:
Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

There are only 14 calories in a half cup serving of turnips and 2 grams of dietary fiber.

Marinated Raw Turnips Strips
This is a great appetizer or after-school snack. Just whisk together some mild vinegar like brown rice or lemon juice with some olive oil, salt, pepper, pinches of garlic, ginger, or other favorite spices. Cut raw turnips into 3/8” strips. Marinate for several hours. Yum!

Mashed Potato and Turnip Gratin

www.epicurious .com
Ingredients: 

 2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg
Directions:
Butter 11”x7”x2” glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add ¼ cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining ¼ cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

Arugula Potato Salad

This recipe is adapted from Vegan Fire and Spice

http://veganplanet.blogspot.com/2009/06/arugula-potato-salad.html
Ingredients:
1 ½ lbs. small red potatoes, cut into ½ inch dice
Salt
1 large or 2 small red bell peppers
2 garlic cloves
1 tablespoon capers
2 tablespoons fresh lemon juice
¼ teaspoon cayenne
1/3 cup olive oil
1 ½ cups lightly packed arugula, coarsely chopped
Directions:
1. Cook the potatoes in a saucepan of boiling salted water until tender, about 10 minutes. (Alternately, you can steam the potatoes over boiling water or roast them on an oiled baking sheet. You can also bake the potatoes and dice them after baking.) Place the cooked potatoes in a large bowl and set aside.
2. Roast the red peppers over an open flame or broil about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 -inch dice, and add them to the potatoes. (Alternately, to save time, you can use jarred roasted red bell peppers.)
3. Mince the garlic and capers in a food processor or blender. Add the lemon juice, cayenne, and salt, to taste, and process until well blended. Slowly add the olive oil to emulsify. Add the dressing to the potatoes along with the arugula and toss until coated.

Chunky Avocado & Feta Dip
Michelle of Integration Acres says: This recipe is from Martha Stewart's Everyday Food:
Directions:

In a medium bowl, stir together: 

4 oz. feta cheese, crumbled 

2 avocados, diced small 

1 scallion (white & light green parts only), sliced thin 

1 small red bell pepper, diced small 

¼ cup packed fresh dill leaves, roughly chopped

2 tablespoons fresh lemon juice
Season with coarse salt & ground pepper. Serve with chips, crackers or sliced veggies. Serves 8. 

Thanks Michelle!