Week 12 Newsletter, Summer 2012

ATHENS HILLS CSA

All of the ditches that had been dug last week were filled with gravel minutes before the aftermath of Hurricane Isaac found the farm. At the same time, we were 10 minutes from the end of market when the rains came there, so we did get wet. Fortunately, the amount of rainfall was not too much for us, and other drier parts of the county now have ground that is close to saturated – and that’s a good position to be in with fall approaching. 

Other than dodging the raindrops, life on the farm is hopping. The sweet potato harvest will begin soon, but not before more weeding in that field is finished and the soil has dried out a little. The large carrot plantings for the fall are also on the schedule for weeding and thinning this week. Additionally, many of the fallow areas and fields are scheduled to be mowed one last time for the season. This mowing will help reduce the amount of weed seed that is blown and dropped into adjacent plots; they won’t need to be weeded out next season. 

We are very excited to announce the addition of a new partner item starting with the winter season. Jeff Brock of High Bottom Farm (HighBottomFarm.com) is supplying free-range eggs. These chickens are outdoors on pasture with a 3-acre field for every flock. Their feed ration (other than the pasture) is GMO-free, no hormones, no antibiotics. Kip and Becky toured the facilities two weeks ago. Kip was especially impressed with the health of all of the flocks. Since we used to raise about 2000 laying hens ourselves, we know what a healthy chicken looks like. We anticipate that you will be able to order as many dozens as you need through our ‘a la carte’ items, but each Combination Share will contain one dozen per delivery. 

Look for more changes as the new season begins to unfold. You’ll be the first to hear about it! Do you order the bread share? Miranda will be sending you folks with those bread shares a brief survey with specific questions. Please take a moment to respond, as you answers will help us shape the future. Thanks and 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)

THIS WEEK’S VEGGIES

Salad Mix - Returning this week with the beginnings of the fall season blend. This is not just lettuce mix, but this week also contains baby beet greens .
Mushrooms - Shiitakes this week in just the right amount for an omelet.
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.
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.
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.
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.
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, stir-fry, sauté, roasted.
Garlic – A head of garlic this week from another of our organic grower friends. We are very pleased to be able to offer these to you.
Lemongrass – This tropical plant functions as a source for the most delicious lemon tea, and the lower stem part of the plant is used in Thai recipes. We hope to have a large enough supply for the stem next year.

THE COMBO CORNER

The fruit share includes Gala Apples, Encore Peaches (a late season peach), and Bartlett Pears. Cherry Orchards is preparing for the fall harvest of apples that will start in earnest next week.
The bread from The Village Bakery and Café is French Galette.
The cheese share is Chase Cheddar, a raw goat's milk cheese. Aged for four months, this cheese doesn’t contain annatto to color the cheese orange; Integration Acres prefers its natural state.

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!

Thanks for returning your bags today! We really appreciate the extra efforts that you give to help us keep the costs of packaging to a minimum.  

RECIPES

Baba Ganoush (8 servings)

Thanks to Patti R. for sending us this recipe for baba ganoush. She says, "So yummy--the parsley I received earlier is growing so well and was used in this recipe. Slathered on this week's bread, and topped with tomatoes, the baba ganoush is amazing. We are lovin' the summer eats!"

Ingredients:
3 medium-sized eggplants
½ cup tahini (sesame paste)
1 teaspoon coarse salt
3 tablespoons freshly- squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch flat-leaf parsley or cilantro leaves 

Optional: Pinch of Ground Cumin

Directions:
1. Preheat the oven to 375F.
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner or grill and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.
3. Place the eggplants on a baking sheet and roast in the oven for 20 - 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. (If the eggplants are small, you may find they fully cook on the grill.)
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Lemongrass Tea
This week we have sent you several fronds of lemongrass. (For those who attended Open Farm Day, this is what we used to make that delicious tea.) You can either chop it finely as you would find other loose teas, or just cut a 3-5” piece for each cup. Boil some water, remove from burner and steep the lemongrass piece for 10-15 minutes. If you want it cold, just add some ice cold water to fill the glass.

Apple Cheddar Biscuits (for our Combo members) 

Adapted from www.annies-eats.com

Ingredients:
2 cup all-purpose flour 

2 T. sugar 

2 tsp. baking powder 

¾ tsp. salt 

8 T. cold unsalted butter, cut in small pieces 

2 oz. sharp cheddar cheese, shredded 

¾ cup dried apple slices, coarsely chopped 

¾ cup milk 

2 T. butter, melted

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to blend. Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse. Stir in the cheddar and dried apples and toss briefly to combine. Pour in the milk and stir gently with a fork until a sticky dough has formed.

Turn the mixture out onto a well floured work surface. Briefly knead dough, being careful not to overwork it. Roll the dough out in a slab about ¾-inch thick. Use a 3-inch round biscuit cutter to cut out rounds of the dough and place on the prepared baking sheet. Re-roll any dough scraps and cut additional rounds until the dough has been used up. Brush the tops of the dough rounds lightly with the melted butter.

Bake for about 16-18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through. Transfer to a wire rack and let cool slightly before serving. Serve warm with sliced apples and cheddar, if desired.

Roasted Lemongrass Chicken (with Sweet Lime Sauce)  

from: http://thaifood.about.com
Roast chicken with a Thai twist! Lemongrass chicken is a famous dish throughout much of Southeast-Asia. Imbued with the flavors of both lemon and lime, you'll find this roasted chicken delicious as is, or serve it together with sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!

Ingredients: 

½ or 1 whole roasting chicken (the marinade is enough for 1 medium size chicken) 

1 stalk fresh lemongrass, OR substitute juice of 1 lemon 

4 cloves garlic 

1 thumb-size piece galangal OR ginger, grated or thinly sliced 

½ can thick coconut milk 

2 Tbsp. fish sauce 

3 tsp. dark soy sauce 

optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem)
lime wedges & a handful fresh coriander as garnish

Sauce ingredients: (enough for ½ chicken; double for whole) 

1 cup water 

juice of ½ a lime 

2 Tbsp. rice vinegar 

1 thumb-size piece galangal or ginger, minced 

2 cloves garlic, minced 

3 Tbsp. fish sauce 

1/3 cup honey 

1 heaping tsp. arrowroot or cornstarch powder, dissolved in 3 T. water

Directions:
1. Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min). Now add about ½ cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down).  

3. Cover and roast the chicken slowly at 325o for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken. Check the pan every hour to make sure there is enough moisture in the bottom and baste with sauce is needed. Put back in the oven.
4. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
5. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
6. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
7. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce over top, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine rice, or potatoes if you prefer, and enjoy!

Rice with Lemongrass and Green Onion  

from: www.epicurious.com

Ingredients:

2 tablespoons vegetable oil 

2/3 cup finely chopped onion 

1/4 teaspoon turmeric 

1 cup long-grain white rice 

1 3/4 cups water 

2 12-inch-long lemongrass stalks, cut into 2” pieces 

1/2 teaspoon salt 

1 large green onion, chopped

Directions:
Heat 1½ tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion, and turmeric and sauté 5 minutes. Mix in rice. Add water, lemon-grass and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.

Heat remaining ½ tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.

Eggplant and Bell Pepper Kugel

from: http://www.myrecipes.com
Kugel is traditionally a baked pudding that's made with potato or noodles. This version uses matzo meal and eggplant for a more savory flavor and a heartier texture.

Ingredients: 

1 large eggplant (about 2 pounds) 

2 teaspoons vegetable oil 

3 cups finely chopped onion 

1½ cups finely chopped bell pepper 

3 tablespoons pine nuts (Ed. note: Walnuts work too, I bet.) 

1½ teaspoons salt 

½ teaspoon freshly ground black pepper 

2 large eggs, lightly beaten 

¾ cup matzo meal 

Cooking spray 

1 teaspoon paprika

Directions: Preheat the oven to 450 degrees. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450 for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11x17” baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450 for 35 minutes or until pudding is thoroughly heated and golden brown.

Chicken Ratatouille with Penne 

From In One Pot, Weight Watchers Publishing Group, sent by a member last summer. Amanda, thanks again! 

Ingredients:
2 tsp olive oil 

1 lb. uncooked boneless skinless chicken 

1 medium red onion, chopped 

2 garlic cloves, chopped 

½ pound raw eggplant, unpeeled and cut into 1-inch cubes 

3 medium summer squash, cut into 1-inch cubes 

1 medium sweet pepper, seeded & cut into 1” pieces 

28 oz canned tomatoes, drained and chopped 

½ cup white wine, dry 

 2 tsp dried oregano 

1 tsp sugar 

 3/4 tsp table salt 

4 cups cooked penne, hot 

½ cup fresh basil, chopped 

¼ cup grated Parmesan cheese

Directions:
Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.

Add the remaining 1 teaspoon oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring, until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.

Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked pasta, basil, and cheese. Yields 6 - 1 ½ cup per serving.