Week 10 Newsletter, Summer 2012

ATHENS HILLS CSA

As Kip walked the fields this week, he made note that the pumpkin foliage is beginning to die down some. In just a few weeks, they will be ready to harvest. The winter squashes won’t be too far behind them either. As you can tell from this week’s share, we have begun to harvest some of the potatoes. And there are still lots more to be brought in the next few weeks. And so the fall tasks begin – even though we have yet to see September in the dateline. This year has been such a change from what has been considered ‘typical’. 

This week, the second fall intern, Jane, started her work here. She graduated from Ohio University with a degree in economics and has spent the last two years working through AmeriCorps helping with garden programming and teaching agriculture to disadvantaged citizens at Good Works in Athens and also in Oregon. Her experiences are a good fit here. Our last member will join us in September. We are very thankful to have all of them. 

This week Kip and George started the first of two drainage projects scheduled for this year. The greenhouse project of 2 years ago that was funded through an EQIP grant required drainage that we had never used. We learned a big lesson from those results. This fall we will be installing roof drainage lines on the north side of all the rest of the greenhouses. With funding help from the NRCS, these improvements will improve the health of the soil and of the veggies. 

Miranda has been diligently working on finalizing the details for the Winter 2013 cycle. We have established the dates. It will begin on Wed., Dec. 5th. The final delivery will be on May 1. We suspend deliveries this year for Dec. 26th and Jan. 2nd. She is also confirming existing partner items, and confirming the commitments of the host sites before we begin the enrollment. There is still no final word on the new partner item we are trying to add; you will be the 1st to know when we do. 

Thanks to all who ordered canning tomatoes. All that we have for the Aug. 29th and Sept. 5th deliveries have been offered, but if you are still interested, we have a waiting list for September 12th. You can call Miranda to see what is available. Have a great week!

From all of us at Green Edge: 

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Bethany, Natalie, Jane, MollyJo, Emily, Laurel, & Miranda) 

THIS WEEK’S VEGGIES

Potatoes - Just dug on Monday, these are FRESH! WE hope you will be able to discern the difference from the potatoes from the store.
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. Don’t refrigerate them for best quality.
Cucumbers – Crunchy and juicy – these are especially prolific this summer. Removing the seeds can help reduce the all-too-common distress these sometimes cause….
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.
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.
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  

THE COMBO CORNER

The fruit share consists of Stanley Prune Plums, yellow, and white juicy peaches, and Golden Supreme Apples (an early Yellow Delicious Apple). At the bottom of the bag are Honey Crisp apples, a new highly desirable apple developed in Minnesota. This is the first crop of Honey Crisp apples for Cherry Orchards’ young trees.

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

The cheese from Integration Acres is a version of the new Alexander tomme. It's a mixed raw milk cheese with Snowville Creamery cow milk and goat's milk from Chris and Michelle. Aged for a little over two months, this tomme has developed a natural rind that has been rubbed with salt. This cheese is best served on a cheese plate, with fresh fruit slices and crackers.

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!

TIMELY TIPS

Frozen Peppers - What better way to remember the bounty of summer than to taste it in the winter. Freezing peppers is the absolute easiest way to do that. Peppers are probably the only vegetable that does not require any more preparation that washing, drying, and cutting. Put the cut pepper pieces in an airtight container of your choosing, either a plastic bag or freezer container. Remove as much air as possible. Store in the freezer for up to a year. Another method is to freeze the individual pieces on a cookie sheet and put the frozen pieces in the container. That method allows you to take out only the amount you need instead of thawing the whole container at once. 

RECIPES 

 Last evening Kip went to a dinner meeting. His contribution was a salad made from chopped-to- bite-size tomatoes, peppers, cucumbers with seeds removed and thinly sliced onion. The dressing was simple: drizzled olive oil, umeboshi plum vinegar, salt and pepper. Stir and allow flavors to meld, about 30-45 minutes. It’s best served at room temperature. With cooler evening temperatures, you can trade the cucumber for summer squash; sauté the veggies with some garlic, the same dressing and serve over steaming pasta for a warm meal.

Potatoes

So, what is the best way to cook freshly dug potatoes? I asked this question of my search engine and found myself on a blog where someone had posed the very same question. Answers included the following:
~Boil them until tender, and serve with butter, salt and lots of black pepper 

~Wash them, cut "x"s on them, toss them in olive oil and sprinkle with kosher salt. Now, toss them in a HOT cast iron skillet (already heated in a 400 degree oven) and bake till they are tender and "exploded”. 

~Boil them until just tender in salted water then thick en with flour, add butter, some milk, and lots of black pepper....Serve in a bowl, with hot corn bread.

Plenty more ideas are available at: www.Chowhound.chow.com


Simple Tomato Cucumber and Eggplant Salad Recipe

from www.chow.com

Ingredients: 

3-4 Eggplants split lengthwise 

Olive Oil 

1 large Heirloom (any ripe one works) tomato 

1 medium cucumber 

1-2 Tbsp. Red Wine Vinegar 

3 Sprigs of Green Onions or thinly sliced ½ of small red onion 

Sea salt and freshly ground black pepper 

4 ounces Fresh feta cheese 

Oregano (if desired)

Directions:
1. Preheat the oven to 425 deg. F. Generously oil a baking sheet with olive oil. Oil the cut side of the eggplant and place it cut side down on the sheet. Add pepper and roast the eggplant until it is creamy and tender. When done, scrape the eggplant from the skins.
2. While allowing the eggplant to cool, cut the cucumber and the tomato into about ¼ inch dice. Thinly slice the onions and toss with a small pinch of salt. Pour vinegar over the mixed veggies to combine. Allow time to marinade in the fridge.
3. Once the eggplant has cooled, and the salad had time to marinade, combine the eggplant, the oil in which it was roasted and the feta with the salad. Stir well, and enjoy with crusty bread.
 

Braised Green Beans and Summer Vegetables
from: www.eatingwell.com 

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
1/2 cup white wine , or reduced-sodium chicken broth
1 pound green beans, trimmed
1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes , or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese

Directions:

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

….And thanks for remembering to return your share bag when you picked up today. Your efforts are greatly appreciated!