Week 13 Newsletter, Summer 2012

ATHENS HILLS CSA

That loud thump you may have heard last weekend was autumn falling heavily on this region. This sudden change in evening temperatures has caused a little more work for the crew too, since some of the warm-loving plants need a row cover with the cooler nights. So, on with the cover in the evening, off in the morning. And the dance begins. As we get deeper into the fall season many of the crops like the summer squashes, peppers and eggplants will be pulled and composted; cover crops will be sown in those beds in preparation for next summer’s plantings. 

The Winter 2013 season is fast approaching. Last Friday we were informed that the Dublin site we have been using is no longer available, so we are working with some of the Dublin members in hope that we/they can find a suitable replacement. If you too, have any contacts that might be willing, please let Miranda know ASAP. Thanks. The winter reservation forms await some last minute finishing details, but they will be emailed to you by the end of this week. Please let us know your intentions soon. We will open the enrollment to our waiting lists on the 28th of September. Enrollment is on a 1st-come, 1st-enrolled basis. Do not dawdle. 

The crew continues to plant fall greens and roots in the fields; winter salad mix and carrots are being direct-seeded into the greenhouses this week. In the Starts House, some folks will be planting green onions and kale starts for later transplant into the greenhouses. We are still weeding the sweet potatoes in anticipation of the harvest that will be scheduled soon and certainly before frost. 

Last, not least, this is a plug for our Athens county harvest celebration, the 14th Annual Pawpaw Festival. This outdoor party for our state’s native fruit was first conceived by Integration Acres owner, Chris Chmiel. What started as a one-day event has blossomed into a weekend affair with camping, music, pawpaw cooking contests, pawpaw beer contests – well, just everything pawpaw. Come on down this weekend. Visit Becky in the OEFFA tent Saturday evening if you do. Hope to see you there. 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 – For the fall mix, there are 7 varieties of lettuce plus a mizuna, a mild Asian green. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture. 

Mushrooms - Shiitake for all.
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.
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 Beans – Terrific in all of the usual ways – 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.
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.
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.   

THE COMBO CORNER

The Cherry Orchards fruit includes the 1st picking of Yellow Delicious apples; Magness Pears (that become the sweetest and juiciest after turning yellow and soft at room temperature); and the last peaches of the summer.
The bread from The Village Bakery and Café is French Galette.

The cheese from Integration Acres is Chevre du Provence, pasteurized goat's milk cheese that has been rolled in kosher salt and a blend of Herbes de Provence (rosemary, thyme, savory, fennel seeds, basil, lavender and marjoram).

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

Green Bean and Cherry Tomato Salad with Herb Dressing

from www.epicurious.com

Ingredients:

¾ lbs. green beans 

1+ oz. extra virgin olive oil 

1 tablespoon balsamic vinegar 

1 garlic clove, minced

½ teaspoon dried oregano 

1/8 cup chopped fresh Italian parsley 

½ cup halved cherry tomatoes

Directions: Cook beans in large pot of boiling salted water until tender-crisp, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl. Mix next 5 ingredients in small bowl; stir into beans. Season with salt and peppers. Garnish with parsley and cherry tomatoes.

Green Bean and Tomato Salad 

from www.lowfatcooking.com

Ingredients: 

1 lb. green beans, trimmed 

½ lb. tomatoes, chopped 

¼ cup chopped fresh basil 

3 Tbsp. white wine vinegar 

2 tsp. extra virgin olive oil

Directions: Bring a large pot of water to a boil. Add green beans and cook for 3-4 minutes. Drain and plunge green beans into cold water to stop cooking and retain color. They should be still be tender-crisp. In a large bowl, combine cooked and cooled green beans and chopped tomatoes. Add basil. Whisk together vinegar and oil and drizzle over beans and tomatoes. Toss until lightly coated. Serve at room temperature or refrigerated.

Miso Eggplant Shiitake Canapes 

from www.epicurious.com

Ingredients:
½ lb. fresh shiitake mushrooms, stemmed and sliced 1/8” thick 

3 ½ tablespoons vegetable oil, divided 

2 (10-inch) Asian eggplants, cut into 24 (½- inch thick) rounds 

2 tablespoons white miso 

2 tablespoons sugar 

1 teaspoon mirin (Japanese sweet rice wine) 

1 teaspoon water

Directions:
1. Preheat oven to 425oF with rack in middle. 

2. Toss mushrooms with 2 tablespoons oil and ¼ teaspoon salt, then spread out in a large 4-sided sheet pan. Roast, stirring once, until golden brown and crisp, 10-15 minutes. Transfer to a plate.
3. Turn on broiler. Toss eggplant with remaining 1½ tablespoons oil and broil in same sheet pan 4-6 inches from heat, turning once, until just tender and lightly browned on both sides, 8-12 minutes total. Leave broiler on.
4. Stir together miso, sugar, mirin, and water, and then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.

Thai-Style Fusilli with Eggplant and Shiitake

from: www.epicurious.com

Ingredients:
6 oz. fusilli (long spiral spaghetti) 

1 small eggplant ( ½ lb.) {½ of share this week} 

¼ lb. fresh shiitake mushrooms {½ of share this week} 

1 bunch scallions 

6 vine-ripened cherry tomatoes 

½ fresh jalapeno pepper 

1 tablespoon chopped peeled fresh ginger root 

2 tablespoons chopped garlic 

2 tablespoons vegetable oil 

½ C well-stirred canned unsweetened coconut milk 

1/3 C coarsely chopped fresh basil leaves

Directions:
1. Fill a 4-qt. kettle three-quarters full with salted water and bring to a boil for cooking fusilli.
2. Cut eggplant into ½” cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into ¾” pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl. 

3. Boil fusilli until al dente.
4. While fusilli if boiling, in a large non-stick skillet cook ginger root and garlic in oil over moderately high heat stirring, until fragrant about 30 seconds. Add eggplant, mushrooms, and sauté, stirring constantly, until softened, 3-4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil and salt and pepper to taste and cook just until heated through, about 30 seconds.
5. Drain fusilli in a colander and in a bowl toss with sauce.

Green Beans with Mushrooms and Peppers
from: www.food.com 

Ingredients:
1 LB. green beans 

4 med. cremini mushrooms(shiitake-ok) 

1/2 red bell pepper 

1 large shallot, thinly sliced 

2 garlic cloves 

1 teaspoon salt 

1 tablespoon extra virgin olive oil 

1 tablespoon butter or margarine

Directions:
1. Boil green beans and shallots is water with season salt until green beans are crisp tender.
2. Meanwhile, sauté garlic, peppers, mushrooms, and olive oil in small skillet over medium heat.
3. Drain green beans, add the garlic, peppers and mushrooms.
4. Add margarine/butter and gently toss.

What does “tender-crisp mean?
According to Wikipedia: ‘the "tender crisp" phase refers to a state that is still offering resistance to the bite, but cooked through.’