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.