Week 3 Veggie List

Salad Mix

Mushrooms

Sunflower microgreens

Beets

Carrots

Basil

Cucumber
Cabbage

Week 2 Newsletter, Summer 2012 CSA

ATHENS HILLS CSA

Welcome to the half-share members picking up for the first time today. We are so pleased and thankful to have you as a part of our farm’s community. For the full-share members, welcome back! Because we split the weeks for the half-share folks, sometimes you will see information repeated from one week to the next. Sorry for the repetition, but we need to make sure that all members receive important news. Thanks for your patience. 

This summer’s unpredictable weather patterns are keeping us on our toes, for sure! On Monday, Kip made a special trip to our greenhouse supplier for additional irrigation drip tape for the winter squashes. Usually, just catching 2 or 3 nice rains and mulch will set the stage for the fall bounty, but this year, those needed rains are not so reliable. Having product for the winter season is critical. The drip tape won’t spoil, and can be used again and again if we’re careful… We are so fortunate to have three ponds that we can use if we need to water. 

And speaking of winter squash, this week we will be choosing and ordering the seeds to plant for fall and winter harvest. At times, I sit in awe of the amount of forward planning and backward counting required to have vegetables ripe and ready to harvest when they are needed. For that Dan earns a huge “Good Work”. This week also finds us seeding more carrots, dill and cilantro, and transplanting more chard. Of course, once or twice a week, someone (or some few) weaves the tomatoes vines ever higher as we anticipate the beginning of the harvest of these most prized summer delights. 

Lastly, I was informed that the zucchini in this week’s share varies greatly in size. Liz packed this methodically by host site, so when zucchini is packed again, she knows which site received which size. She will make sure that the amounts will be fair for all in the long run. Thanks for your understanding.

Remember that next week’s pickup is NOT on Wednesday, but Thursday for all of the Columbus shares. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, John, Theo, Penny, Liz, Mark, Rob, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)

THIS WEEK’S VEGGIES

Salad Mix – For the summer mix, there 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 but one site is receiving shiitakes this week and the other is getting Oyster. We try to give everybody oysters at least once. The oysters are more delicate than the shiitake and do not store as well.
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. These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We grow lots of basil! We try to give you enough without overwhelming. Experience tells us some won’t get enough; some will get way more than they want. This herb should only be put in the refrigerator for a few days. If you are keeping it longer, find a place where the temperature is around 55-60 degrees for the optimum storage environment.
Swiss Chard - This green is the summer stand-by. Versatile, mild, and nutritious – low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Cucumbers – Not only are these delicious in a sweet vinegar dressing, but when blended with yogurt, they make a tasty contrast to spicy foods.
Zucchini – A great addition to any summer dish.
Cilantro - Like arugula, this is a ‘love it or hate it” flavor. It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad.

THE COMBO CORNER

The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Smoky Goat, a pasteurized chevre rolled in salt, black pepper, & ground spicebush berries before being lightly smoked over apple wood.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month and it also is not mentioned since it is the same every month.

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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
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!

**Remember to bring your bag with you to return next time you pick up. This saves resources for all of us. Feel free to bring your own bags and transfer items. Then just leave our bag there. We will pick it up the next week. Thanks!**

RECIPES

Citrus-Basil Vinaigrette
Ingredients:
1/4 cup olive oil 

2 tablespoons orange juice 

1 tablespoon lemon juice 

¼ lemon, zested 

½ teaspoon salt 

1 tablespoon honey 

1/8 cup chopped fresh basil 

1 teaspoon white wine vinegar
Directions:
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Cilantro Pesto Recipe
Ingredients:

2 cups, packed, of cilantro, large stems removed 

½ cup blanched almonds 

¼ cup chopped red onion 

½ teaspoon chopped & seeded serrano chile 

½ teaspoon Kosher salt 

¼ cup olive oil
Directions:
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

Raita Indian Yogurt for Falafel
Ingredients:
1 cucumber - peeled, seeded and thinly sliced or grated 

1 cup Greek yogurt 

1 ½ tablespoons lemon juice 

1 tablespoons chopped fresh mint 

¼ teaspoon white sugar 

1/8 teaspoon kosher salt
Directions:
Stir together all of the ingredients in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Simple Swiss Chard

~from AllRecipes.com
Ingredients:

 2 tablespoons extra-virgin olive oil 

4 cloves garlic, minced 

1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons 

¼ cup balsamic vinegar 

salt and pepper to taste
Directions:

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Savory Swiss Chard

~from FoodNetwork.com Rachel Raye
Ingredients:

 2 tablespoons extra-virgin olive oil 

1 large bunch red or green or rainbow chard, stemmed and coarsely chopped 

Freshly grated nutmeg, about 1/4 teaspoon 

 ½ tsp smoked sweet paprika or ground cumin 

Salt and freshly ground black pepper 

1 teaspoon Worcestershire sauce 

½ cup chicken stock
Directions:  

In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan, and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt, pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

Sautéed Swiss Chard with Parmesan Cheese 

~from AllRecipes.com
Ingredients:

2 tablespoons butter 

2 tablespoons olive oil 

1 tablespoon minced garlic 

½ small red onion, diced 

1 bunch Swiss chard, stems & center ribs cut out & chopped together, leaves coarsely chopped separately 

½ cup dry white wine 

1 tablespoon fresh lemon juice, or to taste 

2 tablespoons freshly grated Parmesan cheese 

salt to taste (optional)
Directions:

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Summer Squash Hummus

~from www.relish.com. Prep Time - 5 minutes.
Ingredients:

 1 (15-ounce) can chickpeas, drained and rinsed 

1 cup coarsely chopped zucchini, or other summer squash 

1 garlic clove, chopped 

¼ cup chopped fresh parsley 

¼ cup chopped fresh basil 

½ teaspoon salt 

¼ teaspoon fresh ground black pepper 

¼ C. extra-virgin olive oil 

1 teaspoon fresh lemon juice
Directions: 

Combine all the ingredients in a food processor and pulse until desired consistency is reached. Serve with pita bread, grilled tortillas or vegetable sticks for dipping. 

Week 2 Veggie List

Salad Mix
Sunflower Microgreens
Mushrooms
Basil
Swiss Chard
Cucumber
Zucchini
Cilantro

Week 1 Newsletter, Summer 2012

ATHENS HILLS CSA

Welcome to the 1st week of the Athens Hills CSA. We are so excited that you are joining us this season. We are ever grateful that you have chosen to support our farm, our workers, and this way of life. We hope you can join us for the Open Farm Day on Sunday, July 29th for a potluck lunch at the local Grange Hall, and then tours of the farm so you can greet your veggies personally. We’ll include more details later. This starts at 1:00pm and ends around 5:00pm. 

Last week, Kip and George put the finishing touches on our new outside wash station, and not a moment too soon. This will be used for cleaning roots and greens. We still wash and pack the salad mix and microgreens in the packing room. (In case you aren’t aware of this, our packing facilities are inspected twice annually by the FDA). Earlier this spring, George built the last two intern cabins. The crew planted 600 asparagus crowns (which we can’t harvest for another 2 years). Kip finished the fence expansion project so that the entire bottom west field is protected from future deer devastation. Dan and the crew recently completed 3 new raised beds that are 3.5’ x 175’. These are so helpful for the crops like salad mix and herbs that are reseeded throughout the season. 

These special projects were only part of the work. The top priority for the spring was the planting. Seeds of many varieties, starts of peppers, tomatoes, greens, cucumbers, and squashes; white, yellow, blue, and red potatoes, sweet potatoes and more. Some of these plantings (certain potatoes and the winter squashes) will be harvested and stored for the winter CSA cycle. 

The format for the newsletter is the same throughout the season, so you can find host numbers and pickup hours to the right of this. Please call your host 1st if there is a problem with your share. To the left is the week’s list of veggies with some helpful hints for storage or use. The 2nd page is filled with recipes for some of this week’s items. We love feedback about these recipes and will use your favorites when you send them. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily) 

THIS WEEK’S VEGGIES

Salad Mix – For the summer mix, there 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 - This week there are shiitakes. To keep these treasures fresh longer, place the paper bag of shrooms in your veggie crisper. Some folks also put the paper bag in a plastic one. This keeps the moisture in the bag, but not soaking the mushrooms.
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. These have a mild, almost nutty flavor and are juicy and crunchy.
Sweet Basil - We grow lots of basil!. We try to give you enough without overwhelming. But, experience tells us some won’t get enough and some will get way more than they want. This herb should only be get in the refrigerator for a few days. If you are keeping it longer, find a place where the temperature is around 55-60 degrees for the optimum storage environment.
Beets – This is our 1st harvest of the summer beets – we’ve been waiting for you. They are sweet and delicious. Roasting, baking, boiling and pickling are just a few ways to enjoy these.
Cilantro – Somehow, it just isn’t summer without cilantro. We use it chopped in salad or fresh salsa, pasta sauces, as the main ingredient in a pesto, or in anything else.
Kale – We can’t live without fresh greens. They’re good fiber that tastes great. Soup or sauté is an excellent way to use it. Raw, ‘massaged’ kale is a favorite around the farm.
 

THE COMBO CORNER

The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Chevre – hand-shaped soft balls rolled in coarse salt and made from pasteurized goat milk.
The milk share from Snowville Creamery is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month and it is also not mentioned since it is the same every month. 

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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES STUDIO – DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm
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!

**Remember to bring your bag with you to return next time you pick up. This saves resources for all of us. Feel free to bring your own bags and transfer items. Then just leave our bag there. We will pick it up the next week. Thanks!**

 RECIPES

Massaged Kale
A favorite recipe here at the farm, especially for Friday Farm Lunch, is Massaged Kale. We include this each season for folks who have never tried it, heard of it, or can’t believe it’s true.
Directions:
Wash a bunch of kale and dry the leaves. Tear kale leaves into bite-sized pieces and place in a large bowl. Drizzle leaf pieces with olive oil, lemon juice or cider vinegar, and honey. Drizzle with caution. You can always add more – removing it is much harder. Now, literally, use your fingers to massage the kale. The acid from the lemon juice/vinegar combined with the bruising from the finger tips causes the pieces to wilt. The texture becomes that of lightly sautéed kale, but it is totally raw. The sweetness of the honey completes the flavor profile. Mmm, I can taste it already. 

Basil Pesto
In a food processor bowl combine and process until smooth:
1-3 cloves garlic (to taste) 

¼ C. raw sunflower seeds 

¼ C. olive oil 

Add 1 cup of the basil leaves and process until smooth. Add either ¼ C. parmesan or (for non-dairy) ¼ C. nutritional yeast and another 1 cup of basil leaves and process. Add 1 more cup of basil leaves and process. You can also add more oil if necessary, to make the pesto more liquid or smooth.
You can use walnuts, raw cashews, or the more traditional pine nuts instead of the sunflower seeds also.

On Sunday, I got an email from long-time members, the Riordan’s with this message: “ I know what I’m making with this week’s beets…” Here it is:
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds 

makes about 1 quart
Ingredients:

(They substitute Snowville ½ & ½ for all milk and cream.)
2 cups milk 

4 tsp. cornstarch 

1¼ cups heavy cream 

2/3 cup sugar 

 2 tbsp. light corn syrup 

 ½ tsp. kosher salt 

Peel of 1 orange 

3 tbsp. mascarpone cheese, softened 

½ cup puréed roasted beets 

2 tbsp. poppy seeds
Directions:

 1. In a bowl, stir together ¼ cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
2. Place mascarpone cheese in a bowl and pour in ¼ cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.

Cilantro Potatoes
Ingredients:
1 bunch fresh cilantro, chopped 

1 garlic clove, minced 

 ¼ cup olive oil

3 pounds potatoes, peeled and cubed 

½ teaspoon salt
Directions:
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt.

Shiitake Mushrooms
An easy way to enjoy shiitakes mushrooms is to simply sauté them in butter and olive oil. Start by removing the stems by pulling them off, or simply use a knife. Slice the caps into pieces about 3/8” thick. Peel 1-3 cloves of garlic (to your taste), smash, chop and stir into the frying/sauté pan with the melted butter/oil. Stir and simmer for several minutes. Add the mushrooms and cover with a tight fitting lid. Season the mushrooms with tamari, dry red wine, or any other flavor that you enjoy. Sauté until tender, about 15-25 minutes until desired texture is reached. Serve warm over cooked pasta, rice, or as a side dish.

Grilled Peaches with Chevre and Honey
Ingredients:
3 peaches 

½ cup chevre 

honey, to taste 

(optional: ¼ cup pecans, toasted and chopped)
Directions:
Preheat grill to medium. Cut peaches in half, remove the pits and grill fruit, cut side down, for 2-3 minutes, until the flesh gets soft. Place peaches on a plate and top with cheese. Drizzle with honey, sprinkle with pecans, and serve.

Week 1 Veggie List, Summer 2012 CSA

Salad Mix
Sunflower Microgreens
Mushrooms
Basil
Cilantro
Beets
Kale

CSA Interim Update #2

Just a few more weeks now until our Summer 2012 CSA starts up! Our first delivery will be Wednesday, June 20th. All full share members will receive a share on June 20th. Half share members will receive their first share on either June 20th or June 27th, depending on their pick up site.

If you or someone you know would like to enroll, we do still have space! Check out the enrollment info at   http://www.greenedgegardens.com/CSA.htm.

We've started up our Friday Farm Lunch! It's a summer tradition at the farm to gather together every Friday for a meal prepared by two of us, using lots of fresh vegetables and mushrooms from the farm. Alicia and Bethany made delicious pesto lasagne, pesto pasta, and curried rice salad; of course, they also included a big, fresh green salad! We all look forward to the feasts every week. Thanks, Alicia and Bethany!