Week 5 Newsletter, Summer 2012

ATHENS HILLS CSA

Another scorching week behind us followed by a not-so-scorching one now is stressing many of the plants. You will have noticed that there is no salad mix this week, and the temperature is one of the factors causing this. There were other factors also, but the heat affects all of us. We’ll be back in production by the 2nd or 3rd week of August if all goes (or grows, ha-ha) as planned. 

A new name appears at the bottom of this column – Miranda. She has joined us as of Monday to begin the training for the CSA coordinator position. Liz is leaving fairly soon to begin her graduate studies at UNC-Chapel Hill. She will surely be missed. Like Liz, we’ve known Miranda since she was a little girl. She has been living and working in New York City for the past 10 years. Besides being an artist, she has a master’s degree in urban planning with an emphasis in urban agriculture. Her interest in farming education is one we plan to put to good use. Liz will be with us until sometime in the middle of August, but coordinating the CSA is a position that keeps evolving and requires a good deal of patience and concentration for proficiency. 

We hope you all saw and could take advantage of the “Extra’s Box” last week. If you didn’t, there is another one this week with BASIL. A few folks wrote to us after the power outage saying that they had lost some of the food they had put in their freezer. Pesto was one of the items they lost. Please take advantage of this opportunity to replenish your stock. Basil is an item that appears most often in the extras… 

In dry times as these, we are so very thankful to have the fields on drip irrigation. No water is lost to the air; it is emitted through tiny holes directly to the plants where it’s needed. It saves water and labor. We actually haven’t looked at the ponds because we must water anyway no matter what the levels. Weeding, harvesting, watering, tying tomatoes, seeding, and planting are taking up the hours. The fall/winter seeds will be arriving on Wednesday and our planning turns to a time beyond the 90 degrees of July. Have a good week. Stay cool and keep hydrated.

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

THIS WEEK’S VEGGIES 

Mushrooms - One site this week is receiving oyster mushrooms, and the rest is shiitake. As mentioned before, we try to rotate through different sites each week so all can try them.
Sunflower or Micromix 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 – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Yes to the carrots again this week. We hope you are enjoying the flavor difference of freshly harvested carrots and the ones that have stored for who knows how long in the produce aisle
Summer Squash – We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
Onions – From another local or-ganic grower, these are as fresh as can be. Sweet, not hot – try them sliced thinly into a salad. Yummy!
Basil – Remember to look in your share bag for the separate bag of basil. In some of the locations, the basil is separate from the rest of the share because it stores best at a warmer temperature than the rest of the veggies.

 

EXTRAS BOX

This week at each site you will find the 2ND of the “Extras Box”. In the box this week is extra BASIL. It’s not enough to give a share to each member, but too much for us to sell or even use up. Please feel free to take some and remember the folks who are picking up after you too. Thanks and we hope you enjoy this little extra bounty.  

THE COMBO CORNER

The fruit from Cherry Orchard this week includes tree-ripened Red Haven peaches, freshly picked blackberries, and juicy yellow Japanese plums. You can ‘Like’ them on Facebook for updates about produce! Search: Cherry Orchards.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is the Alexander, named after Alexander Township where the cheese is made from raw goat's milk. Alexander is a tomme-style cheese with a natural rind and has aged for three months. The Alexander is a great snacking cheese, or a nice addition to any cheese plate. 

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! 

 

TIMELY TIPS

Drying Basil

from homeandgardenideas.com

Tie basil leaves into bunches by the stem, using twine or string. Hang the bunches upside down in a warm, well-ventilated area, leaving space between each bunch to ensure air circulation. Bunches of basil should dry in five to ten days. Hanging basil upside down helps the essential oils collect in the leaves. Do not hang basil in direct sunlight, because ultraviolet rays will discolor and damage the leaves, or above the stove, where it may absorb grease or odors.

You can also dry basil on trays by spreading the leaves thinly on a clean, shallow-rimmed tray. Cover the tray with cheesecloth and leave it in a warm, dry, well-ventilated location. Turn or stir the leaves every few days. They should dry in approximately seven days. Do not place the tray in direct sunlight. Do not put too many leaves on each tray; the basil leaves require good air circulation to dry.

Store dried basil in an airtight jar in a cool, dry place, such as a pantry. Make sure basil leaves have dried completely before storing or the herb may grow mold. Dried basil is crisp to the touch and crumbles easily. For maximum flavor, use dried basil within a year. Basil, which contains vitamin E, folate and anti-oxidants, makes a delicious addition to spaghetti sauce, pesto and many other dishes.
 

RECIPES

Summer Squash and Onion Frittata 

from: Southern Living July 2007. Yields: 6-8 servings
Ingredients: 

3 tablespoons butter 

2 small zucchini, chopped into ½” cubes (about 2C) 

2 small summer squash, chopped into ½” cubes 

1 small onion, coarsely chopped, ( ½ cup) 

12 large eggs, lightly beaten 

½ cup sour cream 

1 teaspoon kosher salt 

¾ teaspoon freshly ground pepper 

1/3 cup chopped fresh basil leaves
Directions: 

1. Melt 3 tbls butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, summer squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat. 

2. Whisk together eggs and next 3 ingredients until well-blended. Pour over vegetable mixture in skillet. 

3. Bake at 3500 for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

Carrot - Mushroom Loaf

from yummly.com

Ingredients:
2 cups onions (minced) 

1 tbls butter 

1 lb mushrooms chopped 

1½ tsp salt 

1 tsp basil 

1 tsp thyme 

1 tsp dill 

3-4 cloves garlic (minced) 

1½ lbs. carrots, grated (about 6 cups) 

 2 cups bread crumbs 

1 cup cheddar cheese grated and packed 

2 eggs, beaten black pepper to taste 

cheese, extra for topping, optional
Directions:  

1. Lightly oil a 9 x 13 pan. Preheat the oven to 350F. 

2. In a large skillet, sauté the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 more minutes. 

3. In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sautéed mixtures and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil. 

4. Bake for 30 minutes, covered then uncover and bake 15 minutes more. Serve hot or warm.

Mushroom and Onion Quiche

from: veggiemixer.com. Serves 6.

Ingredients:
1 large onion
6 large mushrooms
3 large eggs
1 cup grated tasty cheese.
about a half cup pouring cream
sheet of frozen short crust pastry
Directions:
1. Thaw the pastry, and line quiche dish with it. Prick base and bake according to instructions. Leave to cool once cooked.
2. Thinly slice mushrooms and onions. Spread mushrooms and onions in cooled quiche case. Sprinkle with half of the grated cheese.
3. Beat the eggs in a medium sized jug. Add the cream, beating it into the eggs. Pour the egg and cream mixture carefully over the onions and mushrooms, being careful not to overflow the case. Sprinkle more grated cheese on top.
4. Bake at 400 F for about 20 minutes, then reduce heat to about 350 F for a further 30 – 40 minutes. Quiche is baked when firm to the touch, and nicely browned on top. If filling is not set, but top is becoming too brown, reduce heat further.