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.