Week 11 Newsletter, Winter 2012

ATHENS HILLS CSA

What a kick to use the date “Feb. 29”! Happy Leap Day!!

With this week’s forecast of sun and warmth, many tasks can be started and/or finished long before ‘normal’. Yesterday, Kip was able to finish driving in the posts for the new fence that will surround another new field. Flats of greens are planted, and they wait in the Starts House for the day when the crew plants the spring field. Today, the cameraman for the Athens-produced movie returned to get footage of your shares being packed and the truck being loaded. It’s a beautiful day for it! All this sunshine improves our dispositions and well as warming and drying the soil. Do you remember last winter at this time? In Athens, terrible wind and rains caused lots of destruction and flooding. Such a difference this year! 

Liz and Becky have been putting some of the final details together for the Open Farm Day scheduled for March 25th. Many of the logistics are the same, but with the addition of attendees from the Ohio Farm Bureau’s “Grow and Know” program, attendance is expected to increase. Plans are in the works for additional activities for the children who will attend. Also, remember that the Grange Hall where the dinner/potluck will be held is ‘Handicapped-Accessible’, however the farm fields and greenhouses are harder to negotiate. We will send you an ‘e-vite’ when the date is a little closer. Please do respond to it, so we will have some idea of the quantity of beverages and main dishes to prepare. 

In just a little over 30 days, our first two interns will arrive. Other candidates for the remaining positions continue to visit with two more scheduled to visit soon. This means that we have about 30 days to build that 3rd intern cabin. Plenty of time as long as it doesn’t start raining! 

Most of the Winter 2012 members have responded with their intentions for joining this summer. If you haven’t, please try to do so soon. We have opened the enrollment to some of the folks on the ‘waiting list’, and we don’t want to tell a current member that the summer shares are gone. Have a great week!

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

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 - This week everyone receives shiitake.

Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different host sites each week. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Carrots – The 2nd bed is just sizing up enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious.
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.
Pac Choy - This Asian green is similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi. It takes a little more time to cook. The texture reminds me a little of Napa Cabbage.
Turnips – Try these boiled and mashed with butter and salt, or mash them with some potatoes.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes. “…good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.” – nutritiondata.com

THE COMBO CORNER

The apple selections from Cherry Orchard are Fuji, Cameo, and Melrose.
This week’s bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres this week is chevre. This is a soft goat cheese, with the curd simply rolled in salt. It's ideal spread on crusty bread or crackers.

**Please remember to return your green, red and/or black bags when you pick up your share** 

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 3pm-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

About Spinach –If you have removed the stems (which can be tough), then you are ready to begin your preparation. Here are some general cooking times: Steam - 3-5 minutes Blanch - 2-4 minutes Sauté/Stir-fry- 3-5 mins Spinach is easily overcooked. Briefly steam or sauté spinach just to wilt it and reduce its volume.

Buttery Spinach and Mushrooms  

from foodnetwork.com

Ingredients:
1 tablespoon butter 

1 tablespoon extra virgin olive oil 

1 cup sliced baby portabella mushrooms (yes, you can substitute shitake) 

½ cup thinly sliced leek 

 1 clove garlic, minced 

¼ cup vegetable broth 

1 tablespoon heavy whipping cream 

1 teaspoon lemon juice 

1/8 teaspoon salt 

2 cups fresh spinach 

 ¼ cup grated parmesan
Directions:
In a large skillet, melt the butter and olive oil together over medium-high heart. Add the mushrooms and cook until they begin to soften, about 3 to 4 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

Spinach Ricotta Pie
from Moosewood Cookbook, Katzen, 1977
3 hours to prepare, assemble, and bake; yield: 1-9” pie
The Crust:

Cut together 1 cup flour (4/5 white plus 1/5 whole wheat is nice) (that’s approximate, of course) and 1/3 cup cold butter. Use a pastry cutter or two forks, or a food processor fitted with steel blade. (Try to work quickly so ingredients stay cold.) When the mixture is uniformly blended, add about 3 Tablespoons cold buttermilk (or water. But buttermilk really is better. Specialness is worth it.) ~ or enough so that mixture holds together enough to form a ball. Chill the dough at least 1 hour.
The Filling:

1 lb. ricotta cheese 

 3 beaten eggs 

½ lb. chopped spinach 

1 small onion, diced 

3 tablespoons flour 

½ cup grated sharp cheese 

dash of nutmeg
1 cup sour cream
Directions:
Sauté the spinach and onion in butter with black pepper, ½ tsp salt, ½ tsp basil. Mix all ingredients except sour cream together, blending well. Spread into unbaked pie shell. Top with sour cream spread to the edges of the crust and a generous application of paprika. Bake at 375 degrees for 40-45 minutes. Serve piping hot.

Carrot Slaw

from The Joy of Gardening Cookbook. Ballentyne 1984. Serves 6.
Combine 6 cups of grated carrots with a handful of raisins and nuts. Sprinkle with fresh minced parsley. Combine 1 cup orange juice, 2 tablespoons lemon juice, and 2 tablespoons honey. Pour over carrots. Toss to coat.

Cooking Turnips?
Here are some time guidelines for cubed turnips.
Blanch: 4 minutes
Steam: 4 minutes
Sauté or stir-fry: 2 ½ mins.

Garlic Butter Turnips
from The Joy of Gardening Cookbook. Ballentyne 1984

Ingredients:
1 tablespoon butter 

1 tablespooon vegetable oil 

1 garlic clove, minced 

5 cups thin, bite-sized pieces of turnips 

 2 tablespoons minced fresh parsley 

1/8 tsp. ground rosemary salt and pepper
Directions:
Heat the butter and oil in a sauté pan, and sauté the garlic until golden brown. Add the turnips and sauté until tender and golden brown. Add a tablespoon of water if the turnips are browning too quickly. Season with parsley, rosemary, and salt and pepper.

Mushroom Barley Soup  

from Moosewood Cookbook, Katzen, 1977
(6-8 servings, 1¼ hours)
Ingredients:
½ cup raw pearled barley 

6½ cups stock or water 

½-1 tsp. salt 

3-4 Tbls. tamari 

 3-4 Tbls. dry sherry 

3 Tbls. butter 

2 cloves minced garlic 

1 heaping cup chopped onion 

1 lb. fresh mushrooms, sliced 

freshly ground black pepper
Directions:
1. Cook the barley in 1½ cups of the stock or water until tender. (Cook it right in the soup kettle.) Add the remaining stock or water, tamari and sherry. 

2. Sauté the onions and garlic in butter. When they soften, add mushrooms and ½ tsp. salt. When all is tender, add to barley, being sure to include the liquid the vegetables expressed while cooking. 

3. Give it a generous grinding of black pepper and simmer 20 minutes, covered over the lowest possible heat. Taste it to correct seasoning.

Week 11 Veggie List

Salad Mix
Mushrooms
Sunflower or Micromix Microgreens
Turnips
Carrots
Spinach
Kale
Pac Choy

Week 10 Newsletter, Winter 2012

ATHENS HILLS CSA

From last week to this week is a blur. All of us were working on so many different projects (most in preparation for the OEFFA conference) that this week seems tame so far. We got to meet some of you and that’s always a big treat for us. And we apologize if we didn’t get to spend time with you! 

While Kip spent Sunday at the conference, I only attended the workshops on Friday. During the Friday’s workshop, keynote speaker for the weekend conference, Woody Tasch, talked about the concept of Slow Money. His experiences as a fund manager for venture capitalists, and earlier, as a manager of a small philanthropic foundation (just to name a few) have given him a view of investing that cries out for a more realistic view of expected returns for investors. In all of the hours of discussion of Friday, his most succinct remark was made to a woman who was openly cautious about placing retirement savings in this untried market. After some prefacing remarks, he asked, “Will you be more comfortable investing in the small farm down the road or in a corporation in China?” And I was in a great position to show folks just how that investment in the ‘small farm down the road’ works to the advantage of the whole community. 

The management team (that’s Kip, Dan, and Becky) are continuing to meet to finalize budget numbers for this coming season. This is always such a daunting task. Trying to estimate (guess!!) what things are going to cost in the next eight to ten months seems impossible at times. I’m sure that you can identify with this. Yet, like any other business with expenses and payroll, planning is the best way to keep from over-spending. 

This week the crew is planting more salad mix lettuce, more of the mild Asian greens that we include in the salad mix, radishes, dill, cilantro, and arugula. With this planting, we are once again using overhead watering until things are up and growing. And hopefully it will be dry enough soon to move the mushroom blocks that are piled up outside the grow room to the compost piles. 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! 

YOU REALLY ROCK!!

Thanks to you all for returning so many of the green, red, and black bags. With your efforts, we avoided purchasing more bags this season. Please try to continue these efforts as they benefit all of us.
Thanks, and thanks again. 

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 - This week everyone receives shiitake.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes. “…good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.” – nutritiondata.com
Rutabaga/Turnips – These two roots are similar in appearance, but different in flavor. Last night, we had cubed, peeled rutabaga sautéed with fresh ginger and garlic. It was pretty good!
Sweet Potatoes – This is the last week for these sweet beauties. We hope you’ve been able to enjoy the bounty! As long as the storage conditions are right, you can store them for weeks and weeks.
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.

THE COMBO CORNER

The apple selections from Cherry Orchard are Melrose, Fuji, and Cameo.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is Smoked Mixed-Milk Tomme (rhymes with Rome). Notes about this in the recipe section.

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 3pm-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

Simple Cooked Spinach

Yield: Serves 2. From simplyrecipes.com
Ingredients: 

1 large bunch of spinach, about ½ lb. 

Olive oil, extra virgin 

1½ cloves garlic, sliced 

Salt to taste
Method: 

1. Cut off the thick stems of the spinach and discard.
2. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
3. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. 4. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Penne with Spinach Sauce

From www.foodnetwork.com
Ingredients: 

1 pound whole wheat or multi grain penne

3 garlic cloves 

2 ounces goat cheese 

1 ounce reduced fat cream cheese 

3/4 teaspoon salt 

½ teaspoon freshly ground black pepper 

6 ounces fresh baby spinach leaves (if using large leaves, de-stem) 

2 tablespoons freshly grated Parmesan
Directions: 

1. Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. 

2. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. 

3. Meanwhile, place the remaining spinach leaves in a large bowl. 

4. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Rutabaga Ring 

from IFOOD.TV

Ingredients: 

3 tablespoons all-purpose flour 

2 tablespoons light brown sugar 

2½ tablespoons melted bacon fat 

1 cup milk 

4 egg yolks, beaten 

2 cups mashed rutabagas 

Salt and pepper 

5 egg whites 

Parsley 

Directions:

Stir flour and brown sugar into bacon fat. Gradually stir in milk and cook, stirring, over low heat until thickened and smooth. Remove from heat. Gradually stir hot sauce into egg yolks. Add rutabaga and seasonings; stir in about one fourth of stiffly beaten egg whites, then gently fold in the rest. Pour into well-buttered 1½ -quart ring mold. Bake in preheated moderate oven (375°F.) for 30 to 35 minutes. Remove from oven, cover w/ a towel, and let rest for 5 minutes. Unmold on a heated serving dish.
Garnish with parsley.

Spinach and Pine Nut Pesto

from foodnetwork.com
Ingredients: 

2 cups lightly packed spinach leaves (about 4 ounces) 

¼ cup pine nuts, toasted 

2 tablespoons fresh lemon juice 

1 to 2 teaspoons grated lemon peel 

1/3 cup plus 2 teaspoons olive oil 

Salt and freshly ground black pepper 

1/3 cup freshly grated Parmesan
Directions:
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

A note from Michelle at Integration Acres about the cheese in today’s share:
Traditionally, tommes are cheeses made by alpine cow herders during the winter when milk is scarcer. A French word for 'wheel of cheese,' tommes were meant more as a farmstead treat, something the family would share together instead of selling at market.
Our tomme is a mixed-milk variety, mostly made of raw goat's milk with several gallons of Snowville Creamery's raw cow's milk added. It has been aged for over five months, and during that time, its natural rind has been scrubbed with salt water. This particular batch of tomme has also been lightly smoked over an apple wood fire. It is best enjoyed in its simplest form - sliced and eaten straight up or with crackers and apple slices. Thanks Michelle!

Week 10 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Rutabaga or Turnips
Sweet Potatoes
Kale
Spinach

Week 9 Newsletter, Winter 2012

ATHENS HILLS CSA

The snow of the past weekend was beautiful, didn’t pose any real problems for driving (at least down here), and provided an opportunity for the film crew to finally get footage of the greenhouses filled with food while there is snow on the ground. Two folks from down this way, Dan Trout and Barbara Fisher, are making a film called, Hand to Mouth: The Athens Ohio Food Cycle. (Here’s the address for the trailer: http://www.youtube.com/watch?v=48_CTlYLjDs Watch this when you have an extra 6 minutes. They are still filming the rest of the cycle, including winter and spring. We’ll let you know when the movie is finished. With a year-round farmers market that turns 40 this year, the knowledge available here abounds. We are so thrilled and honored to be a small part of this amazing community story. 

In addition to this movie, several folks from down this way will be a part of the workshop schedule at the OEFFA conference this weekend. Kip and Dan will be presenting a workshop on Season Extension on Sunday morning, Kip and Warren Taylor (from Snowville) will present another Sunday afternoon workshop about some realities of providing all buyers with locally-sourced food. Becky will be a part of a panel discussion focusing on Slow Money and CSA’s at the pre-conference workshop on Friday. We are so truly blessed with opportunity. 

Thanks to all of you who have let us know your intentions for the summer cycle. It may seem that this year, your reservation time period didn’t last quite as long as before. And that’s true. This year we have a waiting list, and we would like to let those folks know as soon as we can, whether there will be a spot for them in this summer’s cycle. Thanks for your understanding about that. 

As always, weeding, watering, thinning, harvesting, planting, covering and uncovering take up all of the daylight most days. The sun is getting stronger every week, and it won’t be too long before we can shed those two or more outer layers. All in good time, though. Have a great week!

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

Thanks to all who heard the plea for the return of the green, red, and black share bags. Let’s try to keep this weekly return an ongoing task. Enough were returned for this week, but we will still need some for next week. Hopefully, even more folks brought bags after the shares were dropped. Thanks again!! 

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 - This week everyone gets a small mixed bag of both oyster and shiitake. Harvest of mushrooms this week suffered due to an equipment failure in the grow room. With the huge drop in temperature too, the shrooms just couldn’t do it.
Sunflower Microgreens - This week some of you get sunflower and some will receive our mix. The sunflower will store a few days longer than the mixed micros.
Sweet Potato – We’re about to the end of the sweet potatoes for this year. As requested, I have included some more sweet potato recipes this week. Remember - do not refrigerate – keep them at around 55o - optimum storage conditions.
Kale – A favorite on the farm! Like all greens, steam, stir-fry, sauté, use in soups, casseroles and other preparations. Also, it’s delicious raw and massaged with olive oil, lemon juice, and honey. Yummmy!
Pac Choy - This is another Asian green similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi. Also, it takes a little more time to cook, but it’s really tasty. The texture reminds me a little of Napa Cabbage.
Rutabaga - NEW TO THIS SEASON! These are very similar to turnips but with a little creamier flavor. You can use them just like turnips. These are easily as mild in flavor as the turnips and just as crunchy when eaten raw.

THE COMBO CORNER

The apple selections from Cherry Orchard this week include Enterprise, Fuji, and Gold Rush.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is a mild Gouda, made from raw goat's milk and aged for over 60 days.

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 3pm-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

Rutabaga Puff
from: www.southernfood.about.com

This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings. 

Serves 4 to 6
Ingredients:
4 cups cooked, mashed rutabaga, about 1 large (2½- 3 pounds) rutabaga 

4 tbs melted butter 

1 tsp fresh chopped dill weed or ½ tsp dried dill weed 

1 tsp salt 

dash pepper 

dash paprika 

4 eggs, separated
Preparation:
Combine mashed rutabaga, butter, dill, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the rutabaga mixture. Lightly pile into a greased 1½-quart casserole. Bake in a pre-heated 375° oven for 30 to 40 minutes, until set and top is golden brown. Spoon into a serving dish and serve.

Roasted Rutabaga
from www.FoodNetwork.co/recipes
Directions:
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with ½ teaspoon apple cider vinegar and chopped parsley.

African Sweet Potato and Peanut Soup
Ingredients: 

1 tablespoon vegetable oil 

1 large onion, chopped 

2 cloves garlic, minced 

2 teaspoons minced fresh ginger root 

1 1/2 teaspoons ground cumin 

1 1/2 teaspoons ground coriander 

1/2 teaspoon ground cinnamon 

1 pinch ground cloves 

3 medium tomatoes, chopped 

1½ lbs. sweet potatoes, peeled and chopped 

1 carrot, peeled and chopped 

4 1/2 cups water 

1 teaspoon salt 

1/4 cup chopped, unsalted dry-roasted peanuts 

1 pinch cayenne pepper 

2 tablespoons creamy peanut butter 

1 bunch chopped fresh cilantro

Directions: 

1. Heat the oil in a large saucepan over medium-high heat. Sauté the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes. 

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. 

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Roasted Sweet Potato Wedges

from www.cdkitchen.com/recipes 

There are many roasted sweet potato variations at this site and they all sound really yummy!
Ingredients:

2 medium sweet potatoes cut into wedges 

1/8 teaspoon cinnamon 

¼ teaspoon seasoned salt 

¼ teaspoon cumin 

1/8 teaspoon black pepper 

 ¼ teaspoon garlic powder 

non-stick cooking spray
Directions: 

Combine all ingredients (except cooking spray) in a plastic bag. Seal and shake. Place sweet potato wedges on a baking sheet (do not overlap) coated with cooking spray. Bake at 425 degrees F. for 20 minutes or until very tender, flipping potatoes once during cooking.

Balsamic Roasted Sweet Potato Wedges – salt, margarine, balsamic vinegar, brown sugar, sweet potatoes, water

Rosemary Roasted Sweet Potato Wedges – olive oil, sea salt, crushed dried rosemary

Sweet Potatoes with Collards and Aduki Beans

from:wholefoodsmarket.com/recipes

Ingredients: 

2 medium sweet potatoes
1 cup low-sodium vegetable broth, divided
4 green onions, sliced, dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1- inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed & drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges
Directions:
Preheat oven to 400°F. Bake until tender when pierced with a fork, 45 – 60 mins. Let cool, then peel and cut into 1-inch chunks. Meanwhile, in a large skillet, bring ½ cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper. Cook about 5 mins. or until onions are translucent. Reduce heat to medium and stir in remaining ½ cup broth, collards, and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds, and lime wedges and serve.

Week 9 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Rutabaga
Sweet Potatoes
Kale
Pac Choy

Week 8 Newsletter, Winter 2012

ATHENS HILLS CSA

To cover or not to cover? – that remains the question almost every evening as the temperatures hover right at the critical point for making that decision. Of course, we’re protecting your food from the cold, so we always opt for caution. We check the NOAA website three or four times a day to read the changes that are being predicted. I hate to be the one to say it, but this winter, the forecasts have not been all that accurate. 

Planting of the spring salad lettuces and greens starts this week. The crew is also planting those lovely Japanese White Turnips. We are trying early peas this year, too. Keep your fingers crossed. We enjoy trying these experiments. We learn even more about the possibilities and feasibility of early extended-season crops each time we try something new in the greenhouses. We’ll keep you posted as our results start to show. 

Intern interviews continue. One candidate has accepted already, and we still have three more spaces to fill. We have another ‘try-out’ on Thursday with more to come. Such excitement prevails as we meet each new person. We look forward to meeting each and every one! 

Response to the reservation letters has been quite brisk. Thanks to all of you who have let us know (one way or the other) your intentions for the Summer 2012 season. Of course, there’s still time, but your reserved spot expires at the end of February. Please take a moment to let us know your choice. Thanks in advance for that. 

One item that I have neglected so far the season is the little reminder about ‘Returning Your Share Bags’. Even though we had a fresh supply (which means at least 2 per share), we are almost out. This means that folks have not been returning the bags to the host site when picking up a fresh share. PLEASE, please, please return your bags. We started using these at the request of members who want a smaller ‘paper footprint’. The cloth bags are much more costly than paper, so we implore you. Please remember to return the bags. Thanks for that too. Have a great week!

From all of us at Green Edge,

Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)

We are desperate for you to return your red, green, or black share bags. At the beginning of this season, we had a fresh supply, but we are already running low and we’re not half-way yet.

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 - Everyone is receiving shiitake this week. Since a member asked to have the storage information repeated, here it is again. Store the mushrooms in a paper bag in the crisper drawer of the refrigerator. On occasion, I forget they are in there, but this storing technique simply dries them. They will still be delicious in soup. Re-hydrate them by soaking in water for an hour or two.
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. A few of you will receive micromix microgreens instead.
Swiss Chard – A favorite around the farm for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Pac Choy – This is another Asian green similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi. Also, it takes a little more time to cook, but it’s really tasty. The texture reminds me a little of Napa Cabbage.
Carrots – We’ve been waiting to include these. They may not look just like the grocery stores ones, but they are sweet and delicious.
Sweet Potatoes - To store these beauties, do not refrigerate – keep them at around 55 degrees - optimum storage conditions.

THE COMBO CORNER

The apple selections from Cherry Orchard this week are Cameo, Gold Rush, and Melrose.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is the Smoky Goat, a pasteurized goat's milk cheese. Rolled in ground spicebush berries, salt and black pepper, and then lightly smoked over apple wood, this spreadable cheese is great on crackers or raw vegetables. During last year's Cleveland Brew Week, the Smoky Goat was paired with Buckeye Brewing Co.'s pawpaw beer at a beer & cheese pairing event.

Spicebush is a native shrub that produces bright red berries in the fall. Integration Acres harvests these edible berries, dries them, and then grinds them before adding to their jarred products as well as coating the cheese. If you enjoy this alternative to allspice, join others in Athens for the 2nd Annual Summer Spicebush Celebration, set for June 23, 2012, at the Dairy Barn.) Thanks Michelle for this useful information! -b.

 

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 3pm-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

Chicken, Pak Choy, and Almond Stir Fry

from: Xanthe Clay at The Telegraph. Serves 2 hungry people. 

Ingredients:  

1 packet of egg noodles 

1 tbsp oil 2 cloves of garlic, sliced 

a handful of blanched almonds 

1 chicken breast, thinly sliced across the grain 

 4 spring onions, sliced on the diagonal 

1 head of pak choi, sliced 

sesame oil
Sauce Ingredients: 

1 tbsp soy sauce 

1 tbsp grated fresh ginger 

2 tbsp dry sherry or Chinese rice wine

4 tbsp water
Directions:
1. Boil the kettle. Put the noodles in a pan with a lid, pour over the boiling water, and keep to one side. 

2. Mix the sauce ingredients and keep to one side. 

3. Heat the wok or large frying pan, then add the oil, and heat until almost smoking. Stir in the garlic, heating it until golden brown, then scoop it out and throw it away. 

4. Add the almonds, cook until pale gold, then scoop out and keep to one side. 

5. Spread the chicken out in the wok, allow to sizzle for a few seconds, then toss until lightly coloured. Scoop it out and add the spring onion and chilli (if using) to the pan, plus a little more oil if necessary. Cook, stirring, for one minute, then tip in broccoli, and stir for another minute, until just cooked. 

6. Return the cooked chicken and nuts to the wok. Add the sauce, and heat through, stirring and tossing, adding a little more water if necessary. 

7. Drain the noodles and toss with a few drops of sesame oil. Serve with the stir fry.

Roasted and Marinated Winter Squash over top Pac Choy and Rice

from Tucson, AZ based food blog: foodinroot.com

Recipe Provided by: Market regulars, Tina and Dwayne Fico
Ingredients: 

1 winter squash (can be an acorn, butternut, etc.) 

1 cup brown rice 

1 bunch Pac Choy 

½ onion 

1 clove garlic 

¼ cup Apple Cider vinegar 

½ cup water
Marinade: 

½ cup Olive oil 

¼ cup Tamari 

1 Tablespoon honey 

1 Tablespoon Almond Butter or Peanut Butter 

1 Tablespoon Apple Cider Vinegar 

1 Tablespoon fresh grated ginger 

Hotsauce to taste (I use Habenero) 

Salt and Pepper to taste
Procedure: 

Preheat the oven to 350 degrees. Combine all the ingredients to make the marinade. It’s best if it sits for at least an hour before using, but not necessary. The marinate makes a great dressing for salads or to drizzle overtop your dish, so don’t worry if there is extra. Cut the squash in half lengthwise and deseed. Place in bowl and rub the dressing on the inside of the squash. While it’s baking, continue to marinate the squash every 10-15 minutes using a spoon to apply the sauce over top. Bake in the oven until the squash can be easily poked through with a fork, but is not overly mushy. While the squash is baking, make your brown rice and set aside. Bring out the Pac Choy and wash. I cook my pac choy down like collards, but there are many ways to cook them down. Cut the leafy greens into bite sized pieces and pour some olive oil into a pan (I typically use a cast iron). Sauté the chopped onion and garlic and add the pac choy, apple cider vinegar, water, salt and pepper. Cover and reduce the heat. They should have a collard look when finished. When the squash and pac choy are done, combine and serve. I typically fill a bowl with brown rice and top with the marinated squash and pac choy. At the end, I drizzle more of the marinade dressing on top. Serve and enjoy!

Tempeh and Pac Choy Stir Fry
from: iHateWheat.com
Ingredients:
Tempeh 

Pac Choy 

Garlic Scapes or garlic clove 

Onion 

Fresh Ginger 

Brown Rice 

Salt 

Pepper 

Soy Sauce 

Olive Oil
Procedure: This was a simple one. I just cut up the ingredients, stir-fried them starting with the garlic and onions. (If using garlic scapes, add later with the pac choy.) Then add the ginger and lastly the pac choy. Served over brown rice, it is a quick and easy meal.

Week 8 Veggie List

Salad Mix
Sunflower or Micromix Microgreens
Mushrooms
Swiss Chard
Pac Choy
Carrots
Sweet Potatoes

Week 7 Newsletter, Winter 2012

ATHENS HILLS CSA

The daffodils have emerged in the front yard. Orchards are ahead on the pruning schedules, concerned that if this warm weather trend continues, the trees will set buds months early. Today the cover crops in the fallow fields turned a brilliant green. This unseasonably warm weather makes tending the greenhouses almost balmy. And I, like many of our friends and neighbors, wonder when or if winter will come and stay longer than a weekend. 

The management staff has been meeting to discuss the budget for this year. Trying to guess how the much the prices for fuel and other necessities will increase can be enough to make a sane person long for boredom! Of course, we already know about the increases in supplies that are ordered in January (to catch those ‘early-bird discounts’). Those averaged about 7% more than last year. And as the season progresses, we are certain that this year’s costs will also rise, so our question is: ‘by how much?’ If you have looked closely at the Summer 2102 brochure, you will see that those prices do not reflect the January increases, merely the amount that we think fuel will increase through the summer season. 

Speaking of those Summer brochures, several folks have already sent in their deposit and share choice for the Summer 2012 season. I won’t nag you about letting us know your intentions for summer, but the waiting list grows, almost daily. We don’t want any current members to miss this early opportunity. 

The OEFFA Certification package arrived last week. Dan is already working on completing all of the forms. Planning which fields will have which crops to enhance the benefits of the crop rotation is just one of the items that requires hours of planning and plotting. The crew continues the never-ending tasks of weeding, thinning, and watering on the days that they are not harvesting and packing for your shares. 

I will nag you about returning the share bags to your host site. We won’t have enough for next week’s delivery without your efforts THIS WEEK. So bring ‘em home! Thanks. Have a great week.

From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, 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!

Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden

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 - One site received oysters; the rest of you have shiitake. Because the oyster production is so difficult to predict, we can only send them to one host site at a time. We are trying to make sure all have them at least once before others receive them twice.
Sunflower Microgreens - OR MAYBE MICROMIX!! We are trying the same system with our micromix as with mushrooms – namely different sites will receive our ‘Mix’ week.
Swiss Chard – This is the mildest flavored of all the winter greens. Just last night we included it in a lovely omelet with shiitake mushrooms and cheese.
Pac Choy – Pac Choy is a late season Asian green. It is in the same family as all the other ‘choys’, and the flavor is similar. Use it as you would bok choy.
Arugula - 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 or sautéed over pasta.
Sweet Potatoes - To store these beauties, do not refrigerate – keep them at around 55o - optimum storage conditions.

Carrots – We’ve been waiting to include these. They may not look just like the grocery stores ones, but they are sweet and delicious.

THE COMBO CORNER

The apple selections from Cherry Orchard this week include four favorite cooking and baking apples: Ida Red, Rome Beauty, Enterprise, and Melrose.
This week’s bread from The Village Bakery and Café is the French Galette.
This week’s cheese from Integration Acres is a mixed-milk cheddar made with raw cow's milk from Snowville Creamery and a smidge of IA’s raw goat's milk. Aged for just 90 days, this is a mild cheddar, perfect for slicing and snacking on. You can also try grating it into some homemade macaroni & cheese. 

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 3pm-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

Caribbean Stir-Fry Pak Choy
from: latinfood.about.com
Prep Time: 12 minutes Cook Time: 5 minutes Total Time: 17 minutes Yield: Serves 4
Ingredients:
2 lbs Pak Choy 

2 tsp oil 

1/2 cup diced onions 

Minced hot pepper to taste 

2 cloves garlic, crushed 

Salt and pepper to taste
Directions:  

Cut off the root at the bottom of each bunch of Pak Choy. Chop up the Pak Choy - white and green parts. Heat oil in a wok or very large pan until very hot. Toss in onions, pepper and garlic let cook for 1 - 2 mins. Add Pak Choy and toss continuously until the green leaves wilt. Remove from heat immedi-ately, season with salt and serve right away.

Barefoot Carrot Salad

Ingredients: 

1/3 cup golden raisins 

1 pound carrots 

2 Tbls freshly squeezed lemon juice

1/4 cup sour cream 

1/4 cup mayonnaise 

3 tablespoons sugar 

1/2 teaspoon salt 

1/3 cup diced fresh pineapple
Directions: 

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice, and toss. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve. ~from foodnetwork.com

Siew Pak Choy with Braised Mushrooms 

from www.deliciousasianfood.com
Ingredients: 

1 bunch siew pak choy (rinsed clean and cut between stem and leaves.) 

5 shiitake mushrooms or Chinese dried mush- rooms (if latter, soak overnight) 

1 cup chicken stock 

3 cloves garlic (chopped finely) 

1 cup warm water 

3 tablespoons palm oil
Seasoning: 

1 tablespoons oyster sauce 

1 teaspoon abalone sauce 

1/2 teaspoon fish sauce 

Salt to taste 

A dash or two of white pepper powder 

2 teaspoons Chinese cooking wine
Directions: 

Heat oil in wok and sauté garlic on medium high heat till light brown. Remove fried garlic. With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and ½ cup water. Add seasoning (except Chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to ½ cup. (This should take about 5 to 10 minutes) Meanwhile, bring to boil a large pot of water. Add 1 Tbl. palm oil and 2 tsp salt. Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn to dark green, remove siew pak choy from pot and arrange them on a plate. Once gravy is reduced to a thick sauce, add Chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well. Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.

Maple Carrots

from: www.carrotrecipes.net
Ingredients:
1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground black pep- per, to taste.
Directions:
1. In a large skillet, bring all ingredients to boil.
2. Reduce heat to medium, then cover and simmer for 8 minutes.
3. Uncover and cook until the juices are reduced to glaze (4-5 minutes).
4. Season with salt and freshly ground black pepper.

Carrot-Tofu Quiche
Ingredients:
4 cups of sliced carrots
2 cups of tofu, mashed
¼ cup of water, from the carrots
1 teaspoon of sea salt
1 small onion, minced
½ teaspoon of dill seed
2 tablespoons of chopped parsley
1 whole wheat pie crust
2 tablespoons of sesame seeds
Directions:
1. Steam the carrots until they are tender.
2. Blend together the tofu, water and salt. Use enough water to obtain a thick, creamy consistency like that of mayonnaise (the amount of water needed varies depending on the moisture content of the tofu).
3. Add the minced onion, dill and chopped parsley to the tofu cream. Mix thoroughly.
4. Spread the tofu-carrot mixture over the crust in a 7-inch by 11-inch baking dish.
5. Sprinkle with sesame seeds and bake at 350°F (175°C) for 40 minutes or until set.