Week 17 Newsletter, Winter 2012

ATHENS HILLS CSA

When you pick up your share today, you may notice that some of them are packed in brown paper bags. We were caught off-guard this week. I forgot to continue to nag about The Return of the Green Bags. If your share is in paper today, it simply means that not enough folks have remembered to make the return of the green (red or black) bags from previous weeks. We tried to share the paper ones with all locations, and apologize to those who are meticulous about their returns, but ended up with paper today anyway. 

Today, or tomorrow you will receive an email from Liz that is a link to this season’s CSA survey. It is designed to take only two to three minutes to complete. Please take a moment to answer the questions. Your answers are so important to us; many improvements have been made based on suggestions and complaints we have received from past surveys. Do not hesitate to speak freely. Your responses are anonymous. We will keep this survey open for a month to give everyone ample time to respond. Thanks for that. 

Our third internship position has been filled and Christopher will arrive in the first weeks of May. We still have one more vacancy, and we are awaiting visits from more candidates in coming weeks. Having that last space filled provides a needed sense of completion. The engineering students’ projects are nearing completion also – one group has already begun the installation of the equipment. Now comes the reality check. Will what looks good on paper really work to make the covering/uncovering task easier, faster, and accomplishable by one person? 

The early warmth has allowed us to begin to turn the greenhouses from winter to summer a few weeks early this year. We’re already mowing and trimming. The tomato and pepper starts and sweet potato slips are started. The crew is planting beets, carrots, and of course, more salad mix and herbs. The potato field has been worked some too. But, no sense in getting in too much of a rush. There are still freeze warnings for several nights this week. Don’t forget to return your cloth bags, PLEASE. Have a great week!

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

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 - Some get oyster mushrooms this week; the rest receive shiitakes.
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.
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.
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.
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.
French Breakfast Radishes - The first several of these I’ve had have been very spicy. Radish to the max!
Green Onions - Some people refer to these as ‘scallions’. No matter their name, like radishes , they are a sure sign that spring has arrived and summer isn’t too far away.

THE COMBO CORNER

The apple selections from Cherry Orchard finished last week.
This week’s bread from The Village Bakery and Café is the French galette.
The cheese share from Integration Acres this week is called Griffin’s Dream. It’s named for Chris and Michelle’s son because he has a love for the stinkiest and gooeyist aged cheese, and has loved it since he was a toddler. This is a pasteurized goat cheese with a bloomy rind (a French-style chevre) that has been aged at least two weeks. Try it on roasted asparagus!

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!

***Please remember to return those bags when you pick up your veggies this week. Thanks!***

 

RECIPES

Several people asked us to include the recipe for the 'Green Drink' we served at the Open Farm Day, so be looking for it next week.

Risotto with Peas, Mushrooms, and Green Onion

from: myrecipes.com
Ingredients:

3 tablespoons butter 

3/4 cup chopped green onions 

½ teaspoon chopped fresh thyme or ¼ teaspoon dried 

3/4 cup arborio or medium-grain white rice 

2½ cups (or more) low-salt chicken broth 

 3/4 cup frozen petite peas, thawed 

1 cup grated Parmesan cheese
Directions:

Sauté mushrooms until soft and set aside. Melt butter in a heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2½ cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by ¼ cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese and sautéed mushrooms; season with salt and pepper. Serve risotto, passing remaining cheese separately.

Mushroom and Green Onion Omelette

~from Ready, Steady, Cook
Ingredients:
Olive oil
2-3 oz. mushrooms, sliced
1 green onion, thinly sliced
3 eggs
1 Tbsp water
1 Tbsp finely chopped chives
Parsley sprigs, to serve
Directions:
1. Heat a little oil in a large frying pan over medium heat, add the mushrooms and green onions and cook, stirring, until tender.
2. Whisk the eggs and water in a bowl, add the chives, pour the mixture over the mushrooms and season with salt and pepper. Cook over low heat for 3-4 minutes or until the mixture is almost set and light golden on the base. Slide the omelette onto a board and roll up.
3. Serve omelette drizzled with olive oil and parsley sprigs.

Sautéed Mushrooms and Green Onions
from: nutritionmd.org. Makes 2 servings.
Simple but delicious, this perky side dish is bound to become a family favorite.
Ingredients: 

1 tsp olive oil
½ tsp cumin seeds
4 green onions, thinly sliced
½ pound mushrooms, thinly sliced
1 tsp salt
½ Tbsp fresh lemon juice
1 good pinch black pepper
1 good pinch cayenne pepper
Directions:
Heat oil in a large skillet. When hot, add cumin seeds and let sizzle for several seconds. Add green onions and stir-fry a minute or two. Add mushrooms and salt and sauté just until tender. Season with lemon juice, black pepper, and cayenne.

Mushroom Soup with Greens

from: brysonfarms.com
Ingredients:

5-6 cups chicken or vegetable stock
4 ounces mixed mushrooms (or one type), thinly sliced
2 Tbsp. unsalted butter
Salt
1 shallot, finely minced
2 garlic cloves, finely minced
2 sprigs thyme, leaves pulled off and roughly chopped (tarra- gon is a nice substitute)
½ cup frozen or fresh peas
2 Tbsp. soy sauce
2 tsp. canola oil
Fresh cracked pepper
2 cups mixed greens, roughly chopped (any type, even ba- by spinach or even mixed vegetable greens)
Directions:
1. Heat medium sized soup pot over medium high heat and melt butter. Add shallots, mushrooms, garlic, thyme and season lightly with salt and pepper. Cook stirring until mushrooms are tender (a few minutes). Add the peas and cook for a minute or two. 

2. Cover with the broth and bring to a boil. Let simmer gently for 5-10 minutes for the flavours to mix. Add the canola oil, soy sauce and some fresh black pepper. Check seasoning and adjust with salt or soy sauce, and pepper. Place a small handful of greens in each of four bowls and ladle some of the broth and mushrooms into each bowl and enjoy.