Week 16 Newsletter, Winter 2013

 ATHENS HILLS CSA

The bulldozer/backhoe arrived at 7:30 yesterday morning to begin the diversion ditch and drainage project for the field across the creek. If this current dry weather can continue for some days yet, this project will be well underway. This beginning of the work means that Kip can soon drive the fence posts that will hold the wires for the electric fence that will keep the deer from decimating those crops. There is such satisfaction from creating a several-year plan and then seeing it come together in its final glory! 

Our second and third interns arrived Monday afternoon. Josh comes from Columbus and was recently involved with the Master Gardener program in Circleville. Matt joins us as an intern this week, but has been volunteering this winter one day a week. He also has a bread-baking business and sells his wares at several area markets. The last intern will arrive when classes are over – in a month or so. 

Our first S.A.R.E. (Sustainable Agriculture Research and Education) workshop is this Thursday. Dan, Kip, Miranda, and Becky will be involved in this presentation to agricultural professionals about the season creation and extension opportunities with unheated greenhouse growing in the winter. This is just the first of 8 that are planned for this and next year. Preparing for these presentations has allowed us to refine many of our practices. 

The crew is spending some time transplanting broccoli this week. They are planting flats of basil and more perennial herbs. The fields are being prepped for direct seeding more beets, carrots, peas, and salad mix. As the winter greens begin to bolt in the houses from the spring heat, those beds will be cleared in preparation for the heirloom, slicer, and cherry tomatoes. Already the current crops are showing the benefits from the many more days of sun. We’re still waiting for the first tips of asparagus to start showing. This time last year it was mostly finished. 

Thanks to all of you who have replied to Miranda about joining for this summer. It’s good to know how many member we have returning. And - if you haven’t yet, please take a minute and answer our customer survey. Thanks for that also. 

Have a great week! 
From all of us at Green Edge, 
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, PJ, Josh, Alicia, Matt, Morgan and Laurel)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this season 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 - Some will receve shiitake and some will receive our oyster mushrooms. We have been able to give all the sites
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Green Onions – Our 3rd time to include green onions (scallions to some.) Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!
Swiss Chard –The mild flavor of chard makes it the all around choice for most customers. It’s the only green that grows well in winter and summer.
Kale - We love it raw, massaged, steamed, in soup, etc., etc. Saw a recent t-shirt that said, “Kale keeps me alive!”
Spinach – We are thrilled to bring you this item again. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots – Another harvest of carrots for this winter. They are so sweet and tender there is never enough to satisfy the demand. Many have written to agree. 

THE COMBO CORNER

The apples from Cherry Orchards are Fuji. These apples are spicy and crisp. This is the last apple share of this Winter 2013 season.
The bread from The Village Bakery and Café is Italian Wheat made with organic olive oil.
The cheese from Integration Acres is Caprino Romano, a raw goat's milk cheese that's been aged for over eight months. 
 

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 ROAD  614-784-8124 (11am-7pm) 
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (3-7pm)
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!

Thanks for all of the efforts concerning the return of the bags. We’re in good shape this week.

RECIPES

Spinach Lentil Soup 
from: www.allrecipes.com

Ingredients:
1/3 cup uncooked white rice 
2/3 cup water 
1 teaspoon vegetable oil 
4 ounces turkey kielbasa, chopped 
1 onion, minced 
1 carrot, chopped 
½ teaspoon crushed red pepper flakes 
6 cups water 
2 cups reduced sodium chicken broth 
1 cup dry lentils 
1 bag fresh spinach, torn

Directions:
1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. 
 2. Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes. 
3. Stir the cooked rice and spinach into the soup and continue cooking 5 minutes before serving.

While looking for recipes with spinach and carrot combinations, I came across this short video for Spinach and Carrot Pulay from the website ShowMeTheCurry.com..Using a microwave, here’s a curry rice dish in about 20 minutes. Hope it’s helpful: Spinach and Carrots Pulav

Oven Roasted Carrots & Kale
from: gourmandeinthekitchen.com

Ingredients:
½ lb. carrots, sliced lengthwise, then sliced on the diagonal 
5 oz. kale, thick stems removed 
1 tablespoon olive oil 
½ yellow or white onion 
4 cloves, garlic, crushed or minced 
salt to taste

Directions:
1. Preheat oven to 400 degrees F. 
2. Chop kale finely by running through in one direction, then turning and slicing through perpendicularly. Chop the onion. 
3. Combine kale, carrots, onion, garlic and olive oil in a large bowl and use your hands to mix it will. Make sure all the kale gets massaged with oil.
4. Spread in a 13x9 baking dish and cook 20-25 minutes, stirring once halfway through. (The carrots should be tender and the kale wilted. Sprinkle lightly with salt and enjoy. 
Parmesan to add? Enjoy!

Kale, Cabbage, & Carrot Chopped Salad with Maple Sesame Vinaigrette
A variation on a traditional chopped salad, this sliced version features a chiffonade of kale, cabbage and carrots tossed in an Asian inspired maple-sesame vinaigrette.

For the Dressing: 1 Tablespoon olive oil 1 Tablespoon sesame oil 2 Tablespoons apple cider vinegar (or un sweetened rice wine vinegar if not grain free) 1 Tablespoon maple syrup (prefer grade B) 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy-free alter- native) 1 clove of garlic, finely minced
For the Salad: 1 small bunch lacinato kale (also known as Tuscan kale – other kinds are okay) 1 small head (or half of a larger head) of Napa cabbage, shredded 1 baby bok choy, thinly sliced 4 carrots, shaved into long strips with a peeler 2 Tablespoons hemp seeds (or toasted sesame seeds) Freshly ground pepper to taste.
Make the Dressing: In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
Make the Salad: Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips. 
1. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds). 
2. Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate. 
3. Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

Stir-fried Kale with Slivered Carrots
from: sparkpeople.com, reprinted with permission from the American Institute for Cancer Research

Ingredients:
¾ lb. fresh kale 
 Boiling Water 
2 tsp. canola oil 
2 carrots, peeled and cut julienne 
1-2 cloves garlic, minced 
1 tsp ground coriander 
Salt and freshly ground black pepper 
Pinch of cayenne pepper, if desired.

Directions:
1. Rinse kale and remove stems, including large stem running through center of each leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all kale is cut.
2. Add kale to pot of boiling water and boil uncovered 10 minutes, Drain, and set aside.
3. In large skillet, heat oil over medium heat. Add carrots and sauté 2 minutes. Add garlic and sauté 1 more minute. Add coriander, salt and pepper, and cayenne (if using). Cook 15 seconds. Add kale and cook 1-2 minutes.
 
Makes 4 ½ cup servings.
(I’ve never boiled kale, preferring it more raw, but the reviews after this recipe raved about the flavor. Many of these folks had never tried kale before, so that may explain some mysteries.)

Kale, Carrot, and Avocado Salad – a variation of ‘Massaged Kale’
from: www.whole foods.com 


Ingredients:1 bunch kale, stemmed & finely chopped 
2 cups grated carrots 
½ avocado, peeled and pitted 
¼ cup thinly sliced red onion 
2 Tbsp. lemon or lime juice 
2 Tbsp. sesame seeds, toasted 
½ tsp reduced-sodium soy sauce

Directions:
Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before to allow kale to soften.