ATHENS HILLS CSA
Driving to the top of the ridge on
the way to town yesterday, the first signs of fall stared back at me
from the facing slopes of woods as I descended the other side – the lime
green and yellow tinges of autumn are beginning to show on some of
those trees. Why was I surprised when so much of this growing sea son
has been so unlike any other we can remember? Still, the second half of
this CSA cycle begins today and promises many more and different
veggies to come. As the light slowly wanes, and the temperatures begin
to cool, old favorites like salad mix will begin to return. While the
summer squash will quickly fade, others will hang on a little longer.
Work on the drainage project for the greenhouses
continues at a little slower pace now that George has started back to
classes. Two of the five houses are finished. We continue to learn new
techniques to apply and teach about building efficient and productive
houses. Our newest adaptation is the sloping of the soil on the
outside of the house so that runoff will be captured by the ditches we
are installing currently. As we reviewed our store of knowledge and
experience, we were shocked that we hadn’t automatically applied this.
From now on, it will be the plan.
Most of the
fall/winter field crops are planted thanks to the huge efforts by all of
the crew members. With the rainfall of last night, some of the
overhead watering of the new transplants can be suspended for a day
leaving hours for other tasks to be finished. Kip is busy today with
changing the pond filter for the drip irrigation system. This is a once
a year activity involving the canoe as the filter and intake nozzle are
suspended in the middle of the pond. It’s a tricky task to accomplish
due to a poorly placed wing nut.
Plans for the Winter 2013
season are still being completed. We are excited for the chance to add a
new partner item and two new pickup sites in Athens. Many people are
contacting us to be put on the waiting list. When the call for signup
goes out to you first, please don’t delay in responding as we expect to
fill up quickly. Have a great week!
From all of us at Green Edge,
Becky
(Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany,Natalie,Jane,
Molly Jo & Miranda)
From all of us at Green Edge,
THIS WEEK’S VEGGIES
Mushrooms - We have shiitakes returning this week! 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.
Slicer & Cherry Tomatoes- This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. For best quality, don’t refrigerate them
Potatoes –Just dug one week ago Monday, these are FRESH! WE hope you will be able to discern the difference from the potatoes from the store.
Green or Long Beans – Long beans are great for stir-fry or blanching and serving in salads. The regular green beans are terrific in all of the usual ways too – steamed, boiled with ham, stir-fry, sauté, or roasted.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it.
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 babaganoush.
THE COMBO CORNER
The Cherry Orchards fruit share has more lovely yellow and white peaches and Gala apples, just picked this week. This apple’s crisp, sweet flavor is similar to the Golden Delicious. Gala apples originated in New Zealand and became popular in the US in the 1970’s. The bread from The Village Bakery and Café is French Galette.
This week’s cheese share from Integration Acres is Feta Cheese.
PICKUP CONTACT NUMBERS AND HOURS
BREATHING SPACE YOGA (New Albany) – 614-216-9370 (12-8pm)
TIBET ROAD – 614-784-8124 (11am-6pm)
BEXLEY NATURAL MARKET – 614-252-3951 (3-8pm)
HILLIARD POWER SHACK – 614-506-3086 (4-7pm)
CLINTONVILLE COMMUNITY MARKET – 614-261-3663 (11am-8pm)
PILATES STUDIO OF CENTRAL OHIO – DUBLIN - 614-336-9502 (4-8pm)
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! TIBET ROAD – 614-784-8124 (11am-6pm)
BEXLEY NATURAL MARKET – 614-252-3951 (3-8pm)
HILLIARD POWER SHACK – 614-506-3086 (4-7pm)
CLINTONVILLE COMMUNITY MARKET – 614-261-3663 (11am-8pm)
PILATES STUDIO OF CENTRAL OHIO – DUBLIN - 614-336-9502 (4-8pm)
HYACINTH BEAN – 740-594-9302 (12-6pm)
HARMONY CHIROPRACTIC – 740 592-4631 (3-7pm)
RECIPES
Laotian Eggplant with Tomatoes, Onion, and Mint
from vegetariantimes.com
This recipe was sent to us from Elise B., a member from Bexley. I have
included the link to the recipe directly as well as the ingredients and
directions below. Enjoy! Thanks Elise!
Ingredients:
1 Tbs. vegetable oil
1 lb. Japanese eggplant, trimmed & diced (3 C.)
1 med. red onion. thinly sliced (1½ C.)
4 med. tomatoes, chopped (2 C.)
3 Tbs. dark brown sugar
2 Tbs low-sodium soy sauce
2 tsp. lime juice
1½ tsp. chile-garlic sauce, such as Huy Fong
3 cups bean sprouts
1 8-oz. can sliced bamboo shoots, rinsed and drained
½ C. chopped fresh mint
Directions: Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
I bet Long Beans would be a great addition to this dish, too.
Potato Nests with Eggs, Peppers, and Mushrooms
Directions: Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
I bet Long Beans would be a great addition to this dish, too.
Potato Nests with Eggs, Peppers, and Mushrooms
This potato nest recipe makes 4 servings as a main course or 8 servings as a “tapa.”
Ingredients:
Ingredients:
4 medium potatoes
24-32 oz olive oil
9 oz mushrooms
½ red bell pepper
½ yellow bell pepper
8 green onions, cut into 2-inch lengths
4 large eggs
4 tsp chopped parsley
Directions:
1. Peel and grate the potatoes. Immediately pour 1.5 to 2-inches olive oil into a 8 or 10-inch heavy-bottomed deep frying pan or electric fryer. Heat oil. When hot enough to fry, press one quarter of grated potatoes into bottom of a small sieve to form the “nest.” Put another small sieve on top to keep potatoes in place and fry in hot oil until golden. Remove and drain upside-down on a paper towel. Fry 3 more nests and drain them on a paper towel..
2. De-seed and slice peppers into strips. Slice green onions into 2-inch lengths. Slice mushrooms. In another 8 to 10-inch frying pan, heat a few tablespoons of olive oil and sauté the vegetables until softened.
3. Fry the eggs one at a time. Turn over “nests” and fill each one with the sautéed vegetables and fried eggs.
4. Garnish with parsley.
Variations:
Tapa-Size – Make 8 smaller nests with the potatoes. Top each with a fried quail egg instead of a chicken egg.
Potato Blanket – Instead of nests, simplify the recipe by making “pancakes” rather than “nests.” Make potatoes into 4 pancake-shaped mounds and flatten. Pour only a 1/4-inch of oil in frying pan and fry on both sides until golden.
Ham and Egg Nests – Replace onions, mushrooms and peppers with slices of Spanish Serrano ham and top with an egg.
Red, White, and Blue Potato Salad
4. Garnish with parsley.
Variations:
Tapa-Size – Make 8 smaller nests with the potatoes. Top each with a fried quail egg instead of a chicken egg.
Potato Blanket – Instead of nests, simplify the recipe by making “pancakes” rather than “nests.” Make potatoes into 4 pancake-shaped mounds and flatten. Pour only a 1/4-inch of oil in frying pan and fry on both sides until golden.
Ham and Egg Nests – Replace onions, mushrooms and peppers with slices of Spanish Serrano ham and top with an egg.
Red, White, and Blue Potato Salad
2 C. white potatoes, cut into bite- sized pieces
2 C. small red potatoes, quartered
2 C. small blue potatoes, cut into bite-sized pieces
¼ C. finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
¼ C. red wine vinegar
2 tablespoons olive oil
1 ¼ teaspoons salt
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
1 garlic clove, minced
Directions:
Directions:
1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly.
3. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
4. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size. 
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