ATHENS HILLS CSA
Another week has come and gone, and we are all one week closer to the finish of this Winter 2013 season. As we look to that end, please remember that we desperately need you to return all of the bags you have accumulated in those little hidey-holes we all have. Also, please be planning for that last week of your pickup (either 1 or 2 weeks away). Will you bring your own bag and switch your veggies or do you have another scheme? We thank you for your thinking and planning time. Well, it took 2 days of solid work, but all of the electric fences surrounding the fields are in good working order. Now we can be confident that the deer will not venture into newly sprouting rows of goodies. Every morning, the fence charger can show us if a large deer has tried to test the integrity of the fence. Then, before evening falls, repairs (if needed) are made so that the fence will give off a full charge that evening. (No one gets killed, but anything will think twice before trying it again!)
Last Thursday, the farm had a visit from the Amesville Trillium Cooperative Pre-School group of 15 children, ages 3-6. Some moms and dads came too. It was amazing to see how many of these children knew exactly what kale, spinach, and carrots look like while still in the ground. Let me say also, that it was reassuring and reaffirming to see such recognition in folks so young. After some playing with the worms from the microhouse, some hand washing and snacks, a small rain shower closed the activities and we all went on with our days.
Last Friday, the first pour of concrete into the forms for the new lintels occurred. These are for the expansion of our ‘raised bed’ area. We are still waiting for the new pieces to cure enough for the forms to be removed. There are 2 more ‘pours’ scheduled before we will have enough to build all of the planned beds – 6 in all totaling 1000 feet. This expansion and the one across the creek will give us some needed room to let a few areas rest- or ‘be fallow” for a season or two. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Mark, Theo, Matt, Josh, Matt, Laurel, Morgan, Julia, and PJ)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week 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 receive shiitake and some will receive our oyster mushrooms.
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 5th 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.
Radishes – Most of the sites will receive French Breakfast Radishes (elongated), but some will receive Easter Egg Radishes (round and colorful.) Both are still relatively mild in flavor mostly due to the spring season and cool weather.
THE COMBO CORNER
The apple share is finished for this winter season. The bread from The Village Bakery and Café is Sesame Wheat.
The cheese from Integration Acres is fresh, pasteurized chevre that has been salted and coated with Herbes de Provence (dried rosemary, thyme, savory, fennel seeds, basil, lavender & marjoram.)
PICKUP CONTACT NUMBERS & HOURS
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!
Our returnable bags are once again in short supply. Please return them this week. Also,for your final delivery, please bring your own bag and transfer the veggies! We'd like for all the final bags to be left at the sites, so we can wash them and get them all ready for next season.
RECIPES
Chicken Piccata with Green Onions and Mushrooms (County Style) from: www.southern.food.com
Ingredients:
¼ cup milk
1 egg
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1 dash pepper
4 boneless skinless chicken breasts
6 tbls. butter, divided
1 tsp minced garlic
2 tbls. lemon juice
1 cup green onion, sliced
1 cup mushroom, sliced
Directions:
Mix milk and egg in a small bowl. Combine flour, cornflakes, salt and pepper in separate bowl. Dip chicken breast in egg mixture and dredge in cornflakes mix. Sauté chicken in ¼ cup or butter until browned on both sides and cooked through. Take chicken out of pan and set aside, keeping warm. Slice green onions in 1” lengths. Slice mushrooms. Melt remainder of butter (2 tbls). Add garlic, green onions, lemon juice and mushrooms and cook for 4 minutes. Return chicken to pan and spoon sauce over warmed chicken
BROWN RICE WITH MUSHROOMS AND GREEN ONION
from: www.cookthink.com
Ingredients:
½ lb. shiitake mushrooms, stemmed & coarsely chopped
6 green onions, thinly sliced (dark green parts separated from white and light green parts)
1 clove garlic, minced
2 cups broth, chicken or vegetable
1 tbls. unsalted butter
salt and pepper
1 cup brown rice
Directions:
Prep the mushrooms, green onions, and garlic. Bring the broth to a gentle simmer in a small saucepan over medium heat. Heat the butter over medium-high heat in a large sauté pan. When the foam subsides, stir in the mushrooms and the white & light green part of the green onions. Season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and re-absorb most of their liquid 8-10 minutes. Stir in the rice and cook until it’s toasted, 3-5 minutes. Pour in the simmering broth. Increase the heat to high and bring the broth to a boil. Reduce the heat to low and cover. Cook until the rice is tender and absorbs all the liquid, 45-60 minutes. Stir in the dark parts of the green onions and serve.
MUSHROOM, GREEN ONION, AND GOAT CHEESE FRITTATA
from: whatsgabycooking.com
Ingredients:
6 eggs
¼ cup milk
salt and pepper
2 tbls. butter
2 cups sliced mushrooms
2 cloves garlic
6 green onions, sliced on the bias
4 tbls. goat cheese
Directions:
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper and set aside. In a large 10” skillet, heat the butter over medium high heat. Sauté mushrooms, garlic and green onions for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the beaten egg mixture over the vegetables ensuring that they cover the majority of the veggies. Turn the burner to medium and let the egg set for about 4-5 minutes. Sprinkle the top with goat cheese. Once the bottom and sides of the frittata are stable, transfer the entire skillet into the oven and bake for about 6-8 minutes. Remove from the oven when the egg is fully cooked and serve immediately.
GREEN ONION SALAD DRESSING
from: www.urbanorganicgardener.com
Ingredients:
2-3 whole green onions
¼ cup olive oil
2-3 Tbsp. apple cider vinegar
1 Tbsp. raw honey (other will work)
dash of salt
Directions:
Place all ingredients in blender or food processor Blend until smooth and creamy Adjust the ingredients to your taste.
This blog had several comments about adding sour cream or yogurt to make the dressing creamy; that sounds pretty good, too!
CHINESE-STYLE SPINACH & MUSHROOM SOUP
from: www.epicurious.com but originally in Bon Appétit October 1997
Ingredients:
2 cans vegetable broth - 14.5 oz.
1½ cup water
2 tbls soy sauce
2 tbls rice vinegar or cider vinegar
1 tbls oriental sesame oil
1 tbls minced garlic
1 tbls minced fresh peeled ginger
2 cups thinly sliced mushrooms (about 5 oz)
½ lb. firm tofu, cut in ½” pieces
5-8 oz of spinach leaves
3 green onions, chopped
Directions:
Combine the first 7 ingredients in large sauce pan. Bring to a boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach, and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
ASPARAGUS AND RADISH SALAD
from: www.eatingwell.com
Ingredients:
1 bunch asparagus, trimmed
2 tbls white vinegar
1 tbl soy sauce
2 tsp canola oil
1 tsp toasted sesame oil
½ tsp grated fresh ginger
2-3 dashes Asian red chili sauce (Optional)
1 bunch radishes trimmed and cut into wedges
2 tbls finely chopped green onion
Directions:
Fill a medium bowl with ice water and place by the stove. Bring 1” of water to a boil in a large saucepan fitted with a steamer basket.
Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Combine vinegar, soy sauce, canola oil, sesame oil, ginger, and chili sauce (if using) in a large bowl. Add the asparagus, radishes, and scallion (green onion); toss to combine. Serve warm or room temperatures.
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