Week 16 Newsletter, Winter 2012

ATHENS HILLS CSA

First this week is a reminder to the fruit share members: This is the last delivery of apples for the winter. We hope you have enjoyed last year’s bounty! Thanks. 

Last week was chock full of happenings. One of the engineering classes (remember them?- working on the greenhouse covering projects) installed the concrete supports for their prototype design. The other group came to dig the holes for theirs. We expect the 2nd group’s concrete on Thursday. We are so very curious to see their designs installed and operational. 

BIG KUDOS go to our senior staff member, Kip, and also to Rob. Both ran his first-ever half-marathon on Sunday. Kip fin-ished eleventh in a group of 20 or so. Rob also did great and finished in the middle of his group. But that wasn’t the end of the day for either of them. Then Bethany, Becky, Kip and Rob returned to the farm to clean the basement area for the two new interns who were scheduled to arrive later in the afternoon. 

The two interns arrived late Sunday afternoon. Natalie went to Hocking College and has a degree wildlife science. She has also worked for another organic grower in Athens, so she has some experience with commercial growing already. Emily graduated last June from OSU in Environmental and Natural Resources. She has worked on water quality issues and monitoring for the Monday Creek Restoration Project. We are thrilled to have them both. 

We have also broken ground in the East Field for our latest crop expansions. This field has been difficult to manage for annual crops. Dan had the great idea to plant some perennial crops – so both rhubarb and asparagus are going in when the crowns arrive. We aren’t expecting a harvest from them for at least one more growing season, but both of these veggies are in short supply when in season, and we think they will be a good fit in our farm plan. Other fields have also been tilled at least once so far. Soon the extra lintels from the greenhouse side plastic will be placed to form more raised beds for more herbs and salad mix. Have a great week.

From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, Laurel, Natalie, Emily, 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 some will receive oyster and some will receive shiitake. We try to mix things so everyone has had the oyster mushrooms at least once. Hope you enjoy them.
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.
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.
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.
Spinach – There’s less this week, about a half-pound. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – The 3rd bed is sizing up enough to pull. They may not look just like the grocery store ones, but they are sweet and delicious.
Arugula - As described 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.

THE COMBO CORNER

The last apple selections from Cherry Orchard this week include Cameo, Fuji, 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 Alexander. This natural rind tomme cheese is made from goat and cow’s milk and is aged for over 7 months. As the cheese ages and ripens, its flavor becomes sharper and the texture more dry. It can stand alone for slicing, but it is also lovely grated into salad, soups, and sauces.

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

Arugula Pesto

~from marthastewart.com
Ingredients: 

1 large bunch arugula (about 1 packed cup), trimmed and coarsely chopped 

2 tablespoons extra-virgin olive oil 

1 small garlic clove, minced 

2 teaspoons freshly squeezed lemon juice 

1/2 teaspoon coarse salt 

Freshly ground pepper, to taste   

Directions: 

Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.

Penne with Beef and Arugula  

~from foodnetwork.com
Ingredients: 

1 (1-pound) New York strip steak 

1 teaspoon herbs de Provence 

1 garlic clove, minced 

¾ cup extra-virgin olive oil, plus 3 tablespoons 

1 pound penne pasta 

¼ cup balsamic vinegar 

2 tablespoons Dijon mustard 

½ teaspoon salt, plus more for steak and pasta water 

½ teaspoon freshly ground black pepper, plus more for steak 

¼ cup chopped fresh basil leaves 

¼ cup chopped fresh parsley leaves 

2 cups chopped arugula
Directions: 

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Arugula and Carrot Salad with Walnuts and Cheese 

from The New York Times, by author Martha Rose Shulman, 11/9/10
Ingredients:
4 cups wild or baby arugula 

2 cups grated carrots 

2 tablespoons broken walnuts (1/2 ounce) 

1/4 cup grated Parmesan or crumbled blue cheese (1 ounce) 

1 tablespoon finely chopped fresh tarragon
For the dressing: 

1 tablespoon fresh lemon juice 

1 tablespoon sherry vinegar 

1 teaspoon balsamic vinegar 

Salt to taste 

1 teaspoon Dijon mustard 

1 small garlic clove, pureed or finely minced (optional) 

1/4 cup extra virgin olive oil 2 tablespoons walnut oil
Directions:
1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3. Shortly before serving, toss the salad with the dressing.
Yield: Serves four to six.
Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.

Warm Quinoa Salad with Kale and Arugula 
~from TASTYYUMMIES
Ingredients: 

1 cup quinoa
1 large bunch kale, stems removed, finely chopped
3 cloves garlic, minced
1 red bell pepper, chopped
¼ cup olive oil plus 2 teaspoons
1 medium onion, diced
1 lemon, zested
1-2 lemons, juiced
1 bunch of arugula, stems removed, finely chopped
1 bunch fresh mint, stems removed, finely chopped
kosher salt
freshly ground black pepper
Directions:
1. Cook quinoa according to the package directions. Meanwhile, in a large skillet, heat 2 teaspoons of olive oil over a medium-high heat. Add onion and red pepper, sauté until onions are translucent. Add garlic, cook for 1-2 minutes. Add kale and lemon zest. Cook for 5-7 minutes, until the kale is wilted. Remove from the heat. 

2. In a small bowl add 1/4 cup of olive oil, the juice from 1-2 lemons, 1 minced garlic clove, salt and pepper. Whisk together. 

3. After the quinoa is cooked (about 15 minutes), add to a large serving bowl and fluff with a fork. Add the kale mixture, fresh arugula, and fresh mint, toss to combine. Pour the dressing over the top, toss again to combine. Taste, add more salt and pepper if needed. Serve. This can be served warm, room temperature, or cold.

Arugula-Kale Pesto 

~fromwww.thrivinglifestyle.com/blog 

Ingredients: 

1 cup of arugula leaves 

1 cup chopped kale, stems removed 

½ cup walnuts 

 3 tbs. extra virgin olive oil 

 1 garlic clove, unpeeled (feel free to add more) 

sea salt & pepper to taste
Directions: Combine all ingredients in a food processor. Pulse until smooth. Mix pesto with some brown rice or quinoa pasta, and voila, you’ve got yourself a yummy dish! For the carb conscious, this pesto also goes great with spaghetti squash.