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.