Week 8 Newsletter, Summer 2012

ATHENS HILLS CSA

If you looked carefully at the crew names each week, today you would note the name ‘John’ was missing. For six years, John Healey worked with us in the fields and at one time managing the packing room. Last year, he worked with us on Saturday because he was teaching art at one of the local elementary schools. And yesterday, Monday, was his last day at the farm. He is still teaching art and trading childcare duties with his wife who is soon to begin graduate school. We will miss him and his cheerful willingness to do the task at hand. Good luck John! 

This weekend we also said goodbye to two of the summer interns, Chris and Glenn. Both of them are soon to be back at school; Glenn will finish her bachelor’s degree and Chris will start his graduate studies in philosophy. One of the positions is already filled; we welcome Molly Jo to the farm. We are interviewing for the remaining one. We’ll know that soon. 

The work continues. Sunday’s steady rain gave us all a needed rest time. The sky was so overcast all day that the greenhouses were never opened. I can’t remember the last time that happened in the summer. Newly seeded beds were soaked to the bottom of the worked soil. I swear that some of the neighbor’s field corn grew at least 6” that night. Other friends made similar claims about their soybeans. Still, the dry weather in other parts of the country is continuing. We are sure this will impact the prices of foods like milk and eggs in the coming months. 

The perimeter of the perennial field was mown last week; the asparagus weeded. The sweet potatoes are all weeded, and the winter squash vines are so vigorous they are covering the nearest sweet potato plants (that are just growing taller). We will start harvesting potatoes soon. Dan is planting the first of fall spinach, as well as more of salad, dill and cilantro. 

Canning tomatoes are available. If you are interested, let Becky know. Price is the same as last year: $25/25lb. These are ‘paste’ tomatoes and make nice sauce or plain tomatoes in a jar. Have a great week.

From all of us at Green Edge, 

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia, Molly Jo, Natalie, and Emily)

THIS WEEK’S VEGGIES

Sunflower Microgreens - Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy. 

Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough! 

Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy. 

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 – You’ll find these in the white bag with the garlic. Don’t store them in the frig, unless they are cooked. 

Garlic – The garlic comes from another organic grower down in these parts. The little onion worms in our soil attack these bulbs also, so we don’t grow it anymore. Hope you enjoy! 

Green Beans – How many green beans does it take to fill 136 shares? Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.
Peppers – Mixed sweet peppers are a part of the bounty this week. Whether green, red, or some other color their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Parsley or Sorrel – We had not quite enough of either of these for everyone, so we divided them by sites. We’ll switch out another time, so all can use them.

THE COMBO CORNER

The fruit from the orchard on the hill includes Paula Red apples and tree ripened peaches. A cluster of seedless Mars grapes tops off the share. 

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

The cheese from Integration Acres is Smoky Goat.

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!

RECIPES

Congratulations to Micah Emigh, age 10, for winning an ‘Outstanding of the Day Award’ at the Ohio State Fair for his entry of “Fruit Salsa”. (In fact, two of the judges ask him for his recipe!) His mom, Autumn, tells us the ‘Outstanding of the Day’ means he was in the top 20% for his project – Sports Nutrition 1, after winning a “State Fair Selection” at the Franklin County Fair. Micah belongs to the Dream Achiever’s 4-H Club.

FRUIT SALSA 

Micah Emigh, Dream Achiever’s 4-H Club

Ingredients:
½ large red onion, chopped 

¼ cup lime juice 

1 peach, peeled & chopped 

1½ cups of fresh pineapple, chopped 

½ large red bell pepper, chopped 

1 garlic clove, minced 

1 small sweet or hot pepper seeded & minced 

¼ cup cilantro, chopped 

¼ cup orange juice 

salt and pepper to taste

Directions:

Combine onion and lime juice is a large bowl. Add fruit, bell pepper, garlic sweet or hot pepper, cilantro, and orange juice. Season with salt and pepper. Stir together and chill for 2 hours. Store covered for up to 2 days. Makes 12 servings. Our thanks to Micah for sharing his recipe!

SORREL SOUP

www.allrecipes.com

I haven’t tried this yet, but I will soon. The length of cooking time for the rice is curious, but it is apparently a thickener. Anyway, the preparation time is a definite winner!

Ingredients:
3 cups of vegetable broth 

2 Tbsp uncooked white rice 

1 bunch of sorrel, stemmed and rinsed 

½ cup heavy cream salt and pepper to taste

Directions:
1. In a large saucepan, bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender. 

2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

STIR-FRIED ASIAN EGGPLANT

from Katie Chin, Everyday Chinese Cooking, 2000

Ingredients:  

4 Asian eggplants 

2 teaspoons salt 

1 tablespoon oyster sauce 

1 teaspoon sugar 1 teaspoon sesame oil 

2 tablespoons vegetable oil 

2 teaspoons minced garlic 

2 hot red chile peppers, seeded and thinly sliced

Directions:
Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.

In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.

Heat a wok or non-stick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

BEET AND POTATO SAUTE 

Here’s a dish that was made from some leftovers from market…
1. Remove, wash, and save the greens of 3-4 beets. Cook, cool, and peel, and dice beets. 

2. Dice about 4 potatoes into ½” cubes. Heat a frying pan or skillet and melt about 2 tablespoons of butter. 3. Add several slices of fresh ginger root, 1 medium diced onion, and 3-4 cloves of smashed and diced garlic. When the onions are translucent, add the diced beets and potatoes. 

4. Cover and cook on low temperature. In the meantime, cut the beet green stems into 1” length pieces, and add them to the frying pan. 

5. Finally, slice the beet greens. Add them to the pan in the last 5 minutes. At this time add 1-2 tablespoons of tamari (soy sauce) and 1 tablespoon of brown rice vinegar. Simmer until greens have wilted completely. 

6. Garnish with sour cream if desired.

SWEET PEPPER BURRITOS

from allrecipes.com

Ingredients: 

1/3 cup chopped onion 

1 teaspoon canola oil 

½ cup diced sweet red pepper 

¼ cup diced yellow pepper 

¼ cup diced green pepper 

½ teaspoon ground cumin 

2/3 cup cooked brown rice 

½ cup shredded Cheddar cheese 

2 tablespoons cream cheese, cubed 

1/8 teaspoon salt 

1/8 teaspoon pepper 

2 (8 inch) flour tortillas 

Salsa

Directions: 

1. In a nonstick skillet, sauté onion in oil for 2 minutes. Add the peppers; sauté for 5 minutes or until crisp-tender. Sprinkle with cumin; sauté 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up. 

2. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

STORING TOMATOES 

We attempt to deliver you tomatoes that are not dead ripe the day your receive them. Store them shoulder side (stem end) down, and blossom end up. 

Get the most out of your tomatoes. Tomatoes are a warm loving fruit. Do not store them in the refrigerator unless you will be using them soon. 

PLEASE KEEP THOSE GREEN BAGS COMING HOME!