Week 13 Newsletter, Winter 2012

ATHENS HILLS CSA

By now, most, if not all, of the members have received via email the internet invitation (or e-vite) to our Winter 2012 Open Farm Day. Some folks have responded with ‘yes’es, some with ‘maybe’s, and some with ‘no’s. And we are grateful to know. It’s easier to prepare drinks, dishes, and food when we know the number attending. But frankly, most people haven’t responded (around 200). So this is a gentle reminder/request to let Liz know your plans. If you’re still uncertain, that’s fine. If you know for certain, please take a moment to click the button of your choice on the e-vite message. If you didn’t get the e-vite, please let us know and we can resend it to you. We understand that some Simply Living members are trying to arrange shared rides and that’s terrific! If you’re looking for a ride, let us know and we can try to help you make that arrangement. 

Every year is a little different, and this year is no exception – except it’s a big difference. This week, at least one month earlier than any other year, we are taking the closure rods from one of the long sides of the greenhouses. The temperatures (forecast in the high 70’s this week) with full sun, no clouds, will mean that without opening one 96 ft side, the temperatures inside the houses could reach over 100. Ventilation will mean the difference between happy and dead little greens. 

All hands are busy all the time. Our recent Farm Day staff meeting outlined the many tasks that need completion – too numerous to list. With the dry weather we’ve had, the task of moving the spent mushroom blocks to the compost pile is pressing. With the imminent planting of greens in the fields, the irrigation system demands attention again. The two newest houses (finished late last fall) still have none installed at all – top priority! And of course, weeding is now more time consuming since this warmer weather is making those weed seeds pop open even earlier. 

Two new interns arrive in two and a half weeks. There’s still much to do to prepare for their arrival as well. Enjoy this early warmth, the early flowers, and the early onset of Daylight Savings Time. Have a great week! 

From all of us at Green Edge,

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

WINTER 2012 OPEN FARM DAY

Please join us on Sunday, March 25 from 1:00pm – 5:00pm for the annual winter open farm day. A potluck at the local Amesville Grange Hall begins at 1:00pm. Farm tours begin at 2:30 and leave in shifts from the Grange Hall to avoid parking glitches. Children’s activities are planned. FUN FOR THE WHOLE FAMILY!

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 varieties of lettuce. 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 - All sites are receiving shiitake this week.
Sunflower/MicroMix Microgreens - We have been sending our MicroMix microgreens to different 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 –There’s a whole pound of spinach this week, so go crazy! This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They also work great as a wrapper for rollups w/ rice and other veggies – just bake the rolls with a little tomato sauce. Yummy!
Swiss Chard – We are very pleased to have this favorite return to the list for its mild flavor and versatility. It’s great steamed, stir-fried, braised, sautéed, or in soup.
Green Onions - Our first time to include green onions (scallions to some.) These were planted many weeks ago, and have just recently ‘sized up ‘ for us to include with your share. They are a true harbinger of spring – just like crocus and daffodils.

THE COMBO CORNER

The apple selections from Cherry Orchard this week include Gold Rush, Enterprise, and Cameo.
This bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres is Caprino Romano. This is a cheese from 100% goat’s milk and has been aged over 6 months. Grate it over pasta, salad, or any other dish that wants grated 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

Mini Green Onion Pancake

Submitted by: Chin Yen Wang at: www.Cooks.com
Ingredients:
2 Cups all-purpose flour 

1 Cup of water 

2 Stalks of Green Onion 

Some salt 

Vegetable Oil
Directions:
1. Mix flour with water to form a dough. Cover the dough with a damp towel, let the dough rest for more than an hour. 

2. Cut green onion to half an inch size. Divide the dough into 4 portions. Work with one portion of dough at a time. 

3. Flatten the dough with a rolling pin to about a 9” diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table.) 

4. Continue to stretch the dough with your fist until the dough is paper thin. (Very much like stretching pizza dough, this step requires some skill.) 

5. Brush the thin sheet of dough with oil, sprinkle salt and green onion. 

6. Roll the dough sheet into a log shape, and cut the log into pieces an inch in thickness. 

7. Flatten each filled dough with your palm, and pan fry on a skillet at medium heat until golden brown on each side.

Green Onion Dip

from Cooks.com
Ingredients:
1 cup mayonnaise 

1 cup sour cream 

½ cup sliced green onions 

 ½ cup of parsley sprigs 

1 tsp. Dijon mustard 

1 clove garlic, crushed
Directions:
Place all ingredients into a blender. Blend mixture until almost smooth. Cover and chill.

Green Onion-Parsley Potato Pancakes

from Cooks.com
Ingredients:

 1¼ C. peeled, cubed baking potato, about ½ lb. 

2 tbsp. all-purpose flour 

¾ c. thinly sliced green onions 

½ c. (2 oz.) shredded reduced fat sharp cheddar cheese 

¼ c. chopped fresh parsley 

1/3 c. plain low-fat yogurt 

¼ tsp. salt 

1/8 tsp. pepper 

Dash of ground nutmeg 

1 egg, beaten 

Vegetable cooking spray
Directions:
1. Place cubed potato in a medium saucepan, cover with water, and bring to a boil. Cover, reduce heat and simmer potato 15 minutes or until tender. Drain and let cool. 

2. Combine potato and flour in a large bowl; mash with a fork. Stir in green onions, cheese, parsley, yogurt, salt, pepper, nutmeg, and egg. 

3. Spoon about 2 tablespoons batter per pancake onto a hot non-stick griddle coated with cooking spray. Cook 3 minutes on each side or until browned. Serve warm. Yield: 16 (2”) pancakes.

Sweet and Tangy Sauteed Collard Greens
This recipe comes from the website www.yummly.com – The beauty of this website is that you can change the recipes to the amounts that you have received by changing the number of servings.
Ingredients:
½ tbsp vegetable oil 

¼ Vidalia onion (sweet sliced onion) 

¾ lb collard greens (rinsed, trimmed, and chopped) 

¼ cup water 

1½ Tbsp balsamic vinegar 

1 Tbsp honey 

½ tsp ginger root (grated fresh) 

2½ Tbsp melted butter 

salt
Directions:
1. Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
2. Meanwhile, whisk vinegar, honey, ginger, and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Unusual and Delicious Collard Greens

This is also from the www.yummly.com website.
Ingredients:
½ cup butter

1 green onion

1 bunch collard greens

¼ cup rice

¼ cup water 

¼ cup cream cheese 

¼ (or less) cup milk 

½ garlic clove

salt and black pepper
Directions:
1. Sauté butter, green onion, garlic, and collards. 

2. Add rice and a little water and cover. 

3. Check every few minutes and stir, add more water so it does not become dry, if needed, add extra water. 4. When rice is cooked, add cream cheese and milk. 

5. Add salt and pepper and serve.