Week 6 Newsletter, Winter 2013

ATHENS HILLS CSA

These last two days, temperatures have caused quite a scramble for the crew. With temps in the single digits, all of the items that needed to be picked were harvested on Monday (when it was warm enough to uncover), and believe this – it took everyone all day. Tuesday is normally spent finishing the harvest and packing, but this Tuesday was not quite as normal. Snafus with the delivery truck parts caused Kip to make an emergency trip to Charleston for the correct switch. Here is hoping that will repair the problem. 

On Saturday, we said goodbye to Jane who has left for a full-time position with a mental-health facility assisting children and families in crisis. We will miss her charm and also her strength! And even more intern candidates are contacting us and coming for a visit. If you know an interested person, have them contact us now as it seems the spaces for interns may fill earlier than usual for this season. 

Monday night, interested crew members gathered around a pot of curried dahl with rice, and bread and butter for our second ‘visioning’ meeting. The group is talking and dreaming about the next ten years. We have these once a month, and folks take turns bringing the soup. These discussions inform and educate all of us about the business end of the farm as well as the history and development of why we do what we do. These started in response to the need for more relaxed surroundings for answers to important questions about future employment opportunities, to allow sharing of goals, dreams and desires, and to provide direction for policy decisions. 

Thanks to Nikki, one of our members in Clintonville for posting 2 of today’s recipe on our Facebook page – one for mushroom stroganoff and vegan sour cream; and the other for a squash soup. Thanks again, Nikki! 

Once again, we are making a plea for the return of the share deliver bags. Having trouble remembering, read one member’s solution at the bottom of the next column. Stay warm and have a great week!
 
From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, and Matt)
 

THIS WEEK’S VEGGIES 

Salad Mix – In the winter salad mix are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - All sites are receiving shiitake this week. Store them in a paper bag in the fridge.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil and impart nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Stored in a cool and dry place, they will last for months.
Turnips – My shorthand name for these is ‘petwogs’ for Purple-Topped White Globes. The ones we had raw in salad yesterday were sweet and crunchy. I sliced them in very thin quarters, the shape resembling a piece of pie. Swiss Chard – This is the mildest flavored of all the winter greens. Just last night we included it in a lovely omelet with shiitake mushrooms and cheese. 
Spinach – This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes. “…good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese." www.nutritiondata.com

The Combo Corner

The apples from Cherry Orchard are Yellow Delicious, Red Delicious, and Cameo. All three are sweet eating apples, but can be enjoyed in other ways too.
The bread from The Village Bakery and Café is Honey Oat Wheat, a soft and rich loaf made with local organic oats, butter, honey and milk.
The cheese from Integration Acres is raw milk goat feta. This batch of was made last fall and has been in a heavy brine in their aging room.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY NATURAL MARKET 614-252-3951 (3-8pm)
CLINTONVILLE COMMUNITY MARKET  614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY  614-216-9370 (12-8pm)
TIBET  614-784-8124 (11am-7pm)
 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (4-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)

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!

Helpful Hint:
 “This might be so obvious it's not worth saying but just in case... For people forgetting to bring back the bags: I found it was a hassle to remember the bag every week so I just transfer my share into one of the reusable shopping bags I always keep in my car and leave the Athens hills bag at the pickup site.” (from: Eva)

RECIPES 

Roasted Carrots with Feta:

Ingredients: 3 pounds medium carrots, cut 1/2 inch thick 3 tablespoons extra-virgin olive oil coarse salt and freshly ground pep per 1/3 cup crumbled feta cheese 2 tablespoons chopped fresh flat-leaf parsley

Directions: Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized and tender, about 25 minutes. Transfer carrots to a bowl, and toss with feta and parsley. (Thanks, Michelle.)

Triple Squash Soup 
Adapted from Whole Foods

1 tablespoon canola oil
3 cups yellow onion, cut in to ¼” dice
1¼ cups carrots, julienned
1 cup celery, finely sliced
2 cups butternut squash, cut into chunks
½ cup golden Hubbard squash, sliced
½ cup canned pumpkin
8 cups water
1 tablespoon clover honey
¼ cup maple syrup
3/4 teaspoon ground cin namon
1 tablespoon sea salt
3½ tablespoons cornstarch
2/3 cup heavy cream
¼ tsp powdered ginger
1 tablespoon fresh chopped parsley

1. Heat oil in kettle. Add onions, carrots and celery and sauté until all glazed over. Add squash, pumpkin, water and honey and bring to a boil. Add maple syrup, cinnamon and salt. Cook for 30 minutes.
2. Mix cornstarch with the heavy cream to make a slurry. Add the slurry to the soup and mix well. Blend soup in a food processor. Add the parsley and serve. Makes 1 gallon of soup.

Chef Del’s Mushroom Stroganoff
From: www.forksoverknives.com, Serves 4

Ingredients:
• 2 large shallots, peeled and minced
• 4 cloves garlic, peeled and minced
• 2 teaspoons minced thyme
• Salt and freshly ground black pepper to taste
• 1 teaspoon minced rosemary
• 1 pound portobello mushrooms, stemmed and cut into large pieces
• 1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
• ½ cup dry white wine
• 1 pound whole-grain fettuccine, cooked ac cording to package directions, drained, and kept warm
• 1 cup Tofu Sour Cream (recipe follows)
• Chopped parsley

Instructions:
~Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. ~Add water 1 to 2 tablespoons at a time to keep them from sticking. ~Add the garlic and thyme, and cook for another minute. ~Stir in the salt and pepper, rosemary, and the portabella mushrooms and cook for 10 minutes, stirring occasionally. ~Add the porcini mushrooms, and their soaking liquid, and the wine. ~Stir, and cook over medium-low heat for 20 minutes. ~When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.

Tofu Sour Cream
Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. Makes 1½ cups.

Ingredients:
• 1 package extra firm lite silken tofu, drained
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar

Instructions:
~Combine all ingredients in a blender and puree until smooth and creamy. ~Chill until ready to serve. ~Salt to taste.

Mushroom Stock
The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1½ hours. In a small saucepan, immerse the mushroom stems in 2 cups of water and 1-2 teaspoons of salt. Cover and simmer for at least 1 hour, more time is better. Strain, and pour broth into a container and freeze. Great as a soup base for rice, savory sauces & more.

About Spinach – If you have removed the stems (which can be tough), then you are ready to begin your preparation. Here are some general cooking times: 
Steam - 3-5 minutes 
Blanch - 2-4 minutes 
Sauté/Stir-fry- 3-5 mins 
Spinach is easily overcooked. Briefly steam or sauté spinach just to wilt it and reduce its volume.

COOKING TURNIPS?
Here are some time guidelines for cubed turnips: Blanch: 4 minutes Steam: 4 minutes Sauté or stir-fry: 2 ½ mins.

Garlic Butter Turnips 
from The Joy of Gardening Cookbook, Ballentyne 1984


Ingredients:
1 tablespoon butter 
1 tablespooon vegetable oil 
1 garlic clove, minced 
5 cups thin, bite-sized pieces of turnips 
2 tablespoons minced fresh parsley 
1/8 tsp. ground rosemary salt and pepper

Heat the butter and oil in a sauté pan, and sauté the garlic until golden brown. Add the turnips and sauté until tender and golden brown. Add a tablespoon of water if the turnips are browning too quickly. Season with parsley, rosemary, and salt and pepper.

Buttery Spinach and Mushrooms
 ~www.foodnetwork.com 

Ingredients:
1 tablespoon butter 1 tablespoon extra- virgin olive oil 1 cup sliced baby porta- bella mushrooms (yes, sub shitake.) ½ cup thinly sliced leek 1 clove garlic, minced ¼ cup vegetable broth 1 tablespoon heavy whipping cream 1 teaspoon lemon juice 1/8 teaspoon salt 2 cups fresh spinach ¼ cup grated parmesan

In a large skillet, melt the butter and olive oil together over medium-high heart. Add the mushrooms and cook until they begin to soften, about 3 to 4 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 mins. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

CRUSTLESS SPINACH QUICHE 
from: A Life in Drive via Food Network 

Ingredients: Small tab of butter 4 Tbsp. parmesan cheese 2 eggs 2 egg yolks 2 cups fat-free half & half 1 10 oz. box of chopped spinach or fresh 1 cup shredded smoked Gouda cheese 2 Tbsp. flour 1 tsp. paprika Salt & pepper

Directions: ~Preheat oven to 400 degrees F. ~Grease the bottom of a glass pie plate with butter and sprinkle 2 tbsp. parmesan cheese across it. ~Combine spinach, eggs, half & half, cheese, flour, paprika, and S&P in a blender or food processor. ~Pulse until combined and mixture starts to turn green. ~Pour the mixture into the pie plate. Top with remaining 2 tbsp. parmesan cheese. Bake for about 40 minutes, until browned on top.

SPINACH RICOTTA PIE
from Moosewood Cookbook, Katzen, 1977

3 hours to prepare, assemble, and bake; yield: 1-9” pie

THE CRUST - Cut together 1 cup flour (4/5 white plus 1/5 whole wheat is nice) (that’s approximate, of course) and 1/3 cup cold butter. Use a pastry cutter or two forks, or a food processor fitted with steel blade. (Try to work quickly so ingredients stay cold.) When the mixture is uniformly blended, add about 3 Tablespoons cold buttermilk (or water. But buttermilk really is better. Specialness is worth it.) ~ or enough so that mixture holds together enough to form a ball. Chill the dough at least 1 hour.

THE FILLING –
1 lb. ricotta cheese 3 beaten eggs ½ lb. chopped spinach 1 small onion, diced 3 tablespoons flour ½ cup grated sharp cheese dash of nutmeg

1 cup sour cream

Sauté the spinach and onion in butter with black pepper, ½ tsp salt, ½ tsp basil. Mix all ingredients except sour cream together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream spread to the edges of the crust and a generous application of paprika. Bake at 375 degrees for 40-45 minutes. Serve piping hot.

Patty’s Mashed Turnips from: www.allrecipes.com 

Ingredients: 
 7 large turnips 1 cup milk 2 tablespoons butter salt to taste ground black pepper to taste

Directions: ~Peel, wash, and quarter turnips. ~Boil 35-45 minutes or until tender. Strain and rinse cooked turnips. ~Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

Spinach and Pine Nut Pesto From: www.foodnetwork.com 

Ingredients:
2 cups lightly packed spinach leaves (about 4 ounces) ¼ cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup plus 2 teaspoons olive oil Salt and freshly ground black pepper 1/3 cup freshly grated Parmesan

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. 

Swiss Chard Frittata
From: www.food.com/recipe

Ingredients:
1 egg 
10 egg whites 
½ cup part-skim ricotta cheese, pressed through a sieve 
½ teaspoon kosher 
salt 
1/8 teaspoon pepper 
1 teaspoon olive oil 
1¼ cups Swiss chard, sliced cross-wise into ½ “ thick slices and stalks chopped into inch pieces 
½ onion, sliced crosswise

Directions: 
~Preheat oven to 475 degrees F. ~In a bowl whisk together first 5 ingredients (egg - pepper). ~Over medium high heat heat oil in oven-proof skillet, Stir in Swiss chard stalks and onion - cooking until onion is tender (3-5 minutes). ~Stir in the sliced leaves and cook, stirring another minute or so. ~Sprinkle with ¼ teaspoon salt and add the egg mixture, stirring to distribute vegetables evenly. ~Place skillet in oven and bake for 10-15 minutes or until eggs are set.