ATHENS HILLS CSA
Summer has returned - for a few days at least. Today, for the first time in weeks, the office folks relented and turned on the air conditioning. With the forecast topping 90 degrees for Wednesday, our typical fall start time of 8:00 has not come. Instead, it remains at 7:00, so that all of the vegetables can be harvested and delivered to the packing room before it really gets too hot to harvest. The positive part of the early start time is the early finish time for the day. Yesterday, part of the crew worked in the winter squash field. With clippers in hand, they cut the squashes from their vines and placed them into storage lugs. Currently, the lugs are still in the fenced field waiting for the skins to cure a little more meaning there is less damage to the skin. (Also, on a CSA packing day, most of the crew is involved with packing shares which means there is little time for any other activities.) The potatoes are also planted in the same field and yesterday, Kip mowed the foliage off of those plants. Mowing makes it easier to find those potatoes after the potato plow eases them from the cool, dark ground. These will be gathered and some will be stored for distribution in this Winter 2014 season, while others are planned to come your way a little later in this summer’s cycle. With those dug and collected, the sweet potatoes will be next to come out of the ground. It’s the same procedure – mow the foliage so the crew can find the potatoes. The difference with the sweet potatoes is that they will need to be ‘cured’ in a warm place for 2-3 weeks so they will store well.
At the same time that some folks are harvesting, others are planting by direct seeding more fall greens and roots, transplanting starts of kale and salad mix and seeding the first of the salad mix into greenhouses. By far, fall is the busiest time at this farm! I wish that we had a picture of the tractor on Saturday evening when it was sideways on the creek bank with the lower 2 wheels in the water. A friend and neighbor helped us extricate it with the help of another tractor, a bobcat, and 2 come-alongs. What an adventure!
Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Michelle, Matt T, Brittany, Josh, Matt C., Natalie, Andy, Cale, Morgan, & Miranda)
THIS WEEK’S VEGGIES
Salad Mix – Our summer salad mix this week includes mizuna and a blend of 7-10 lettuce varieties. This mix is best stored in an air-tight container with some paper towel to absorb any moisture. 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.
Cilantro – This herb has such a unique flavor – it’s ‘love it’ or ‘hate it’, excellent for dips, salad dressing or salsa.
Peppers- Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
Eggplant- We are growing several varieties of eggplant: 2 long, thin Asian varieties, and 2 bell-shaped Mediterranean ones. They have similar flavors, but the Asian ones don’t need peeled, but can be. They’re great for slicing into chunks and grilling on a skewer
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes assizes, and colors. Prized for their flavor, typically they are less acidic. The ‘down’ side is they are more fragile and require special handling to keep them from bruising. Like other tomatoes – do not refrigerate them
Long or Green Beans – This week you will receive either Asian long beans or green beans. The long beans will stay crunchy even after a sauté in a hot skillet.
Swiss Chard – We grow chard throughout the year. Iit’s the only green that will survive the heat of high summer. Look for new recipes throughout the season, or better yet - share your favorites with us!
The Combo Corner
The fruit share from Cherry Orchards includes Gala apples, yellow peaches, and Bartlett pears. The bread from The Village Bakery and Café is Country Wheat - 50% whole wheat, 50% unbleached white.
The cheese from Integration Acres is Chase Cheddar, a 3-month-old white cheddar made with raw goat's milk.
PICKUP CONTACT NUMBERS & HOURS
BEXLEY MARKET-614-252-3951, 3-8pmCLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm
HILLIARD POWERSHACK 614-506-3086, 4-7pm
NEW ALBANY – 614-216-9370, 12-8pm
ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE - 304-488-3620, 3-6 pm
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!
Please remember to:
1.) Return your bag each week.
2.) Let us know your intentions for the winter season. We are already half full for winter!
3.) Spread the word about the winter CSA to friends or family who would enjoy it. Thanks.
RECIPES
Grilled Eggplant and Sweet Pepper Sandwiches http://www.bhg.com/recipe/sandwiches/grilled-eggplant-and-sweet-pepper-sandwiches/ There are several variations of this idea available online. Some of the additional ingredients used for them include olive tapenade and other varieties of goat cheese; don’t forget that microgreens are good on sandwiches.
Ingredients:
2 medium green, red, and/or yellow sweet peppers
1 medium eggplant, cut into 12 slices
1 tablespoon olive oil
8 - ½ “ thick slices French bread
4 oz. soft goat cheese (chevre)
¼ cup Dijon-style mustard
Directions:
1.) Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.
2.) Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3-5 minutes or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
3.) Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes: 4 servings.
Swiss Chard with Tomatoes http://www.food.com/recipe/swiss-chard-with-tomatoes-94436?layout=desktop
Ingredients:
1 lb red or green Swiss chard
3 tablespoons olive oil
½ cup soft fresh breadcrumbs
1 clove garlic, minced
2 small tomatoes, seeded and diced
¼ teaspoon salt
crushed red pepper flakes
Directions:
1.) Cut tender stems and leaves into ½ “ slices.
2.) Heat 1 tablespoon of the oil in a large skillet; add breadcrumbs, cook, stirring often, until crisp, and golden; remove from skillet and set aside.
3.) Cool skillet slightly; add remaining oil and garlic, cook, stirring, w minutes; add chard and cook until wilted, 1-2 mins; add tomatoes, salt, and red pepper flakes to taste. Remove from heat and sprinkle bread crumbs over the top.
Wilted Swiss Chard Salad
http://abgplanttoplate.blogspot.com/2012/05/wilted-swiss-chard-salad.html
Ingredients:
8 oz. Swiss chard
2 tablespoons shallots, chopped
2 cups cooked bulgur
3 tablespoons fresh basil, chopped
½ cup tomato, diced
6 oz. spring mix lettuce
¼ cup olive oil
3 tablespoons lemon juice
2 tablespoons white balsamic vinegar
grapeseed oil for sautéing
kosher salt and black pepper, to taste
Directions:
Trim any thick or tough stems, wash and roughly chop the Swiss chard. In a large sauté pan, heat 2 tablespoons of grapeseed oil over medium-high heat. Add the chopped shallots and Swiss chard and cook for 1-2 minutes. Season with salt and pepper and remove from the heat. In a mixing bowl, combine the bulgur, basil, tomato, spring mix and the wilted Swiss chard and mix gently. Add the lemon juice, vinegar, and olive oil. Toss, taste & adjust seasoning as needed.
Shredded Rainbow Swiss Chard Salad
http://www.thewordmagicianskitchen.com/2012/07/26/shredded-rainbow-swiss-chard-salad/
Ingredients:
1 large bunch rainbow Swiss chard
1 tsp. garlic paste
¼ cup sesame seeds
3 tablespoons truffle oil or olive oil
1 ½ tablespoon apple cider vinegar
1 small shallot, finely chopped
1 teaspoon hot chili pepper, finely chopped
5 oz. shredded cheese (optional)
diced tomatoes (optional)
salt and pepper to taste
Directions:
1.) Wash and dry the chard leaves. (Remove the stems if tough, but use them if soft to add color.) Stack the leaves in a pile and roll them up tightly like a cigar. Thinly slice leaves crosswise into very fine strands.
2.) For vinaigrette, lightly dry toast sesame seeds in a covered pan. Stir often to prevent scorching.
3.) In a small bowl, whisk together garlic paste, sesame seeds, oil, vinegar, and shallot and hot chili pepper. Toss chard and vinaigrette together.
4.) Add tomatoes, cheese, salt and pepper. Toss again and serve cold.
Sesame-Soy Green Beans and Peppers
http://www.foodnetwork.com/recipes/rachael-ray/sesame-soy-green-beans-and-peppers-recipe/index.html
Ingredients:
¾ lb. green beans
Salt
2 tablespoons vegetable oil
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari, (aged soy sauce)
2 teaspoons sesame oil
1 tablespoon sesame seeds
Directions:
Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt to taste, and cook beans 5 minutes, then drain beans. Place the skillet back on the stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry for 2 minutes. Add the soy sauce and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.
Green Beans with Pecans, Red Peppers, and Onions
http://www.iheartnaptime.net/green-beans-with-pecans-red-peppers-and-onions/
Ingredients:
¼ c. toasted pecans
3 tablespoons butter
½ red onion, sliced thinly
1 red bell pepper, chopped
2 tablespoons white sugar
1 ½ lb. fresh green beans, trimmed and snapped
salt and pepper to taste
½ teaspoon minced garlic
Directions:
Toast the pecans in microwave. Bring a pot of water to a boil and parboil the green beans. Only leave beans in water for 2-4 minutes depending on how thick the beans are. You just want them slightly tender. Rinse beans with cold water to stop cooking. Add butter to frying pan and sauté onions and red peppers until tender. Add in sugar, cover pan and allow sugar to caramelize. Stir occasionally. Add in green beans, garlic, and pecans. Stir to heat through and combine.
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