Week 6 Newsletter, Summer 2012

ATHENS HILLS CSA

The first part of this week is of course focused on harvesting and packing the shares as well as other Wednesday orders. But come Thursday, we are all about preparing for the Open Farm Day this Sunday. Liz sent all of you an ‘e-vite’ and if you could reply with your intentions, we would be grateful. Your reply helps us know roughly the number of people to expect. That way there will be enough food. Thanks for taking the few seconds it will take to respond. The forecast is for sunny weather, but be prepared anyway for the possibility of mud. The tours take place rain or shine. 

Recent rains seem to have cooled things a bit while raising the humidity a lot. Final weeding on the last planting of sweet potatoes (for the winter) is almost finished. The winter squash field is completely covered with foliage now, so that weeding is over! The spaghetti squash plants have set their fruit and the butternut is just beginning. The bounty is breathtaking at times. 

Soil prep for the fall gardens is starting this week, also. This task includes first mowing, then disking. The beds are then tilled and the soil amended as needed with compost. The seeds for these beds are already in the flats; the flats are in the starts house. You’ll see the whole process on Sunday. Besides mowing the field with the bush hog and tractor, we’ll also be mowing around the greenhouses with the walk-behind mower. Not only does this make it easier to walk, but it also cuts down on the amount of weed seed that creeps into the houses making more work for an already busy crew. We try to mow before the weeds develop seed. 

We have ordered another shipment of bags for packing the shares. Not enough are returned each week. We use these bags because our members in the past have complained about the environmental impact of using paper bags. And frankly, we agree with the sentiment. But it only works when you, our members, return the bags to your host site each time you pick up a share. Bring a bag from home to transfer into if you are having trouble returning ours. Have a great week!

From all of us at Green Edge, 

Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia, Chris, Natalie, Glenn, Mark, and Emily)

THIS WEEK’S VEGGIES

 Mushrooms - Some will get shiitake, and some will get oyster.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for baba ganoush.
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds you can dice if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Beets – These keep so long in the crisper drawer. Don’t panic, but they are so sweet, we can’t get enough!
Onions – These sweet wonders come from another organic grower in the area whose soil is far different from ours. Hope you enjoy fresh!
Carrots – We’re trying to have carrots as often as we can. They are such wonderful staples. Constant supply is tricky though.
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.
Slicer Tomatoes – Hooray! The tomatoes are finally ready to eat. Now we know it’s summer. You’ll find these in the white bag with the basil.
Basil – Enough said for now. I never have enough basil….

THE COMBO CORNER

The fruit from Cherry Orchard includes a combination of white Raritan Rose peaches, yellow Red Haven peaches, and a pint of blackberries. 

The bread from The Village Bakery and Café is French Galette. 

The cheese from Integration Acres is fresh chevre rolled in salt and a dried blend of Herbes de Provence (rosemary, thyme, savory, fennel seeds, basil, lavender and marjoram). This flavorful cheese is wonderful in any salad, or simply spread on baguette slices. Wrap some potatoes in foil, roast them on the grill or a campfire, and use the chevre as an alternative to butter or sour cream!

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.

Sorry for this repetition, but everyone should have this info. The good thing is that this technique works for other herbs besides basil.

RECIPES

BRUSCHETTA with Tomato and Basil 

~from simplyrecipes.com

Ingredients: 

1½ LBS. ripe tomatoes 

2 cloves garlic, minced 

1 Tbsp extra virgin olive oil 

1 tsp balsamic vinegar

 6-8 fresh basil leaves, chopped 

 Salt & freshly ground black pepper to taste 

1 baguette French bread or similar Italian bread 

¼ cup olive oil  

Directions: 1) Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also, cut out and discard the stem area. Using paste or plum tomatoes means less juice and seeds. 2) Make sure there is a top rack in place in your oven. Turn on the oven to 450oF to preheat. 3) While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4) Slice the baguette on a diagonal into ½” thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450oF, place the tray of bread slices in the oven on the top tack. Toast for 5-6 minutes, until the bread begins to turn golden brown. Alternatively, the more traditional method of making bruschetta is to toast the bread without coating it first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle ½ tsp. of olive oil on each slice. 5) Align the bread on a serving platter, olive oil side up. Place the tomato topping in a bowl with a spoon for people to serve themselves or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

MINTED EGGPLANT 

~from: epicurious.com 

Ingredients:

¼ cup Sherry vinegar 

3 medium eggplants, trimmed & cut lengthwise into 8 wedges 

¾ teaspoon salt 1 garlic clove, minced 

½ tsp dried oregano, crumbled 

1/8 tsp black pepper 

6 tbsp extra-virgin olive oil 

2 tbsp finely chopped fresh mint 

2 tbsp finely chopped fresh flat-leaf parsley

Directions: Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in streamer basket and sprinkle with ½ teaspoon salt, then steam, covered, until tender, 15-20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.

Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining ¼ teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several time, 2 hours. Sprinkle with mint and parsley just before serving.

CUCUMBER SANDWICHES
~from: myrecipes.com

Ingredients:
1 (8oz) pkg softened cream cheese 

1/3 cup mayonnaise 

1 med. cucumber, peeled, seeded, and finely chopped 

¼ tsp garlic salt 

½ tsp chopped fresh dill 

20 white sandwich bread slices 

20 thin wheat bread slices

Directions: Process cream cheese and mayonnaise in a food processor until smooth, stopping once to scrape down sides. Combine cream cheese mixture, cucumber, garlic salt, and dill. Spread cucumber evenly onto white bread slices, and top with wheat bread. Cut crusts from bread, discard crusts, and cut sandwiches into quarters. Store in an airtight container for up to 1 hour before serving.