Week 3 Newsletter, Summer 2012

ATHENS HILLS CSA   

The good news about last Friday’s storm is that there was no flooding around here, or report of any injuries to people. We did lose the top plastic from two of the greenhouses. One sycamore and one catalpa tree lost one big branch each, but those branches did no damage to anything. There is still no electric and rumors abound that we won’t have any until Friday or Saturday. We were able to load all of the produce from the two walk-in coolers into the box of the refrigerator truck we use to deliver. Fortunately, the cooling unit for that has a separate diesel motor. And after some frantic and panicky moments searching for the fuel, we have been able to keep cold items cold. Another portable generator keeps the freezer running, and, just today, was put to use to turn on the computers in the office. Our lessons: Don’t forget to keep drinking water stored; life without electricity is much slower; take care of your neighbors; having a great crew of workers makes hard work bearable, and sometimes fun.

We had a spare piece of plastic to repair one of the houses, so that was finished on Sunday. Monday morning, Kip drove the 2 hours to the greenhouse supply store and back for a piece to repair the second. Between the stress of coping with the excessive heat and the countless problems that occur with equipment during times like this, we welcome the relief offered by the little pop-up thunderstorms that break the tension. We will be ever grateful when the power is restored to our farm and community. But we can’t help wondering if we can somehow reduce our dependence on a utility that is so fragile and helpless in the face of severe weather.

As for the field work, of course the weeding and planting continues: more beets, beans, basil, and salad mix are scheduled for this week. We are also beginning to mulch the winter squash field. Irrigation in the tomato houses continues, but the field crops are in good shape for rain. We hope you have a safe and fun-filled 4th of July. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, 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 - It’s shiitake this week.
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.
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Our 1st summer carrots! Try them shredded in your salad, roasted on your grill, or steamed with a little butter.
Basil – As explained before, do not refrigerate this. Keep it cool around 55-60 degrees for the best storage.
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Cucumber - A summer staple for some folks, this crunchy favorite is a great addition to a salad, or is tasty when marinated a sweet vinaigrette.

THE COMBO CORNER

The fruit selections from Cherry Orchard will start in mid-July.                        
The bread from The Village Bakery and Café is French Galette.
The cheese Share from Integration Acres is Feta.

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! 

~~Open Farm Day is at the end of this month!~~
 On July 29^th, we invite you to visit our farm to meet our crew, see where your food is grown, and share a delicious potluck meal! The potluck will begin at 1pm, and tours of the farm will follow. This summer’s Open Farm Day will also feature kids activities! Friends and family are welcome. Stay tuned for more details!     


RECIPES

Roasted Beets with Balsamic Glaze Recipe
from www.simplyrecipes.com

Cook time: 1 hour, 15 minutes

Yield: Serves 6 to 8.          
Ingredients:

2 pounds red beets, medium sized, scrubbed clean, green tops removed

Olive oil

Salt

½ cup balsamic vinegar

2 teaspoons sugar

1 teaspoon grated orange zest

Freshly ground black pepper
Method:

1. Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets, and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2. While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4. Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

Roasted Baby Carrots Recipe
from: www.simplyrecipes.com
Prep time: 5 mins. Cook time: 35 minutes
Ingredients:

1 ½ lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot

1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges

2 Tbsp olive oil

1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary

Garlic powder

Salt

Freshly ground black pepperMethod:Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper. Roast uncovered for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Cucumber and Onions in Vinegar and Sugar
Servings: 4                                  

Ingredients:
1 ½ cups thinly sliced cucumber

½ cup thinly sliced red onion

1/3 cup white vinegar

5  Tbsp water

¼ cup white (granulated) sugar

¼ tsp salt

¼ tsp black pepper
Directions:
Layer cucumber and onion in a bowl. Combine remaining ingredients in another bowl, stirring until sugar dissolves. Pour over vegetables. Cover and chill at least 2 hours. Serve with slotted spoon.   

Steamed Cabbage and Vegetablesfrom yummly.com   

Ingredients:
1 medium head of cabbage, shredded

1 bunch carrots

8 ounces mushrooms, sliced

1 large onion, sliced

1 bell pepper, chopped

3 turnips, chopped

1 ½ cups water

1 cup chicken broth, low-fat

½ cup sugar

2 tablespoons butter

salt

pepper        
Directions:
1. In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushrooms, peppers, and lastly, the turnips.
2. Slowly add the water and chicken stock.
3. Sprinkle with sugar, salt and pepper and any others seasoning of your choice.
4. Dot with butter. Cover, bring to a boil.
5. Simmer for an hour or until veggies are fork tender.

Live Fermented Sauerkraut
You can enjoy this delicious condiment, with myriad health benefits, by making it yourself. All you need is cabbage and salt! The salt draws water out of the cabbage, creating a brine in which microorganisms can work their magic. Chop the cabbage fine, sprinkle with salt to taste (approximately 2 Tbsp salt for 3 lbs of cabbage), mix in a ceramic crock, and cover with a weight (to keep the cabbage below the surface of the brine) and a cloth to cover the crock. Read more detailed instructions here: http://www.wildfermentation.com/making-sauerkraut-2/