ATHENS HILLS CSA
First this week is a welcome to our newest employee – Paula
Gerdeman. She will be working primarily in the microgreen production
house with any extra time helping the crew in the field. She has
several experiences on other farms and we’re very happy to have her join
the team. On the opposite end of people working for us, we have one
intern who has left and we say goodbye to Matt C. and extend our thanks
for his efforts. Most of the rain passed over us and that is okay. The ground was dry enough for the tractor pulling the trailer to drive the squash field so the lugs of squash could be picked up and put into the winter storage bunker. Also, as you can see from the list of today’s veggie share, some of the potatoes were harvested and some of those are in your share today. There are still more potatoes to be dug and we hope to get the rest of those and the sweet potatoes out of the ground soon. The tomato houses are still full of tomatoes, but soon we will begin to pull the plants from the ground and the remaining fruits on the vines for ripening. We expect to have tomatoes for quite some time yet. And of course, the weeding continues in the fall greens and roots.
One of the benefits of having a university so close is opportunity to work with students on projects. In past years, we had two teams working on the system for winter covering and uncovering in the greenhouses. This year we are fortunate to be working again with the Senior Engineering Design Projects. The new problem this year is the design for an automated greenhouse side wall opener/closure system. These actually already exist within the industry, but the cost per greenhouse side is prohibitive for us. The students’ task is to re-invent a device that is affordable and simple enough for us to build , install, replicate, and utilize ourselves. This is no small feat, or it would already be available. We’re hoping these are the smartest engineers ever! Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Andy, Natalie, Brook, Miranda, Cale, and Paula)
THIS WEEK’S VEGGIES
Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. We had begun adding mizuna to the mix this month. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture. Mushrooms - Shiitake for most folks, and oyster for the rest..
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.
Heirloom and Slicer Tomatoes - Heirlooms come in all shapes, sizes, and colors. Prized for their flavor, typically they are less acidic. Slicers are more friendly to Like other tomatoes – do not refrigerate them. Alert! You will also find one Hungarian How Wax pepper in you tomato bag.
Peppers - Once again a mix of mixed sweet peppers. These are very easy to freeze if you are feeling overwhelmed. See page 2 for how to do this. Alert! You will also find one Hungarian How Wax pepper in you tomato bag.
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!
Potatoes - The variety this week is Desiree’, a red-skinned potato with white flesh. It’s versatile and can be used for boiling, mashing, or any other potato recipe you enjoy. You will taste the difference of this potato
Cilantro – This herb has such a unique flavor that it’s hard to describe together. Both are an exciting addition to tossed salad.
THE COMBO CORNER
The fruit share from Cherry Orchards this week includes the last of the peaches for the season along with a few Bartlett pears. Next week will begin the first of the fall apples. The bread from The Village Bakery and Café is Starline Sorghum Oat.
The cheese from Integration Acres is the Alexander, a raw milk goat tomme with a natural rind. This batch is about five months old.
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!
The Seasonal Special Orders are being delivered today. Don’t forget to look for your brown bag with your name on the tag. If you didn’t order anything, please ignore this notice.
Thanks.
RECIPES
Potato and Red Pepper Frittata http://www.marthastewart.com/314282/potato-and-red-pepper-frittata
Ingredients:
1 tablespoon olive oil
½ medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 potatoes (about 1 lb.) peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 tsp. chopped fresh rosemary
Directions:
1.) Preheat oven to 400 degree. In an 8” ovenproof nonstick skillet, heat 1 tsp oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
2.) Heat remaining 2 tsps. oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula. 3.) In a large bowl, beat eggs with rosemary, ½ tsp salt, and 1/8 tsp pepper. Pout over potato mixture; tilt pan to distribute evenly. Bake until set, 15-20 minutes. Cut into wedges, and serve.
FREEZING PEPPERS
Wash the peppers. De-stem, and remove seeds and ribs. Cut the peppers into uniform pieces.
Choice 1: Place pepper pieces on a cookie sheet and place in freezer. When completely frozen, remove and place individually frozen pieces into a bag.
Choice 2: Place 1 layer of pepper pieces into a zip-lock plastic bag. Remove air and seal. Place bag(s) on cookie sheet (to keep flat) in freezer. Once frozen, place flat bags in freezer. Pieces can be easily broken off for use at a later time.
Potato, Mushroom and Red Pepper Casserole
http://rootedinrecipes.com/rootedinrecipes/casserolePotato,_Mushroom_and_Red_Pepper_Casserole.html
Ed.s Note: This recipe is scaled down from the original 8-10 servings.
Ingredients:
1½ lbs. salad potatoes, cooked peel on and quartered
½ lb. fresh mushrooms, sliced
½ Vidalia onion, rustic chopped
½ red pepper, rustic chopped
½ yellow pepper, rustic chopped
½ lb. bacon, cooked and sliced into bite-size pieces
Sauce:
1 Tbls. olive oil for bottom of pan
6 oz. butter (unsalted)
3 Tbls. fresh basil
Directions:
Wash potatoes well, boil 45-50 minutes skin on until tender. Drain, cool, and quarter into large chunks. In large bowl, mix together potatoes, mushrooms, onion, peppers and cooked bacon. Place into large oiled baking pan and pour sauce over the top. Bake at 350 degrees for 30 minutes.
Rainbow Chard, Ricotta and Potato Pies
http://milk-and.blogspot.com/2013/02/rainbow-chard-ricotta-and-potato-pies.html
The pictures of this are incredible! This calls for making your own puff pastry, but you can also buy it and it’s still incredible.
Ingredients:
2 Tbls. olive oil
1 large brown onion, finely chopped
5 garlic cloves, finely chopped or crushed
5 thyme sprigs
1 medium potato, peeled and grated
¼ cup verjuice (sour tart unsweetened grape juice)
½ cup water
1¾ lbs. Rainbow chard
1 lb. ricotta cheese
½ lb. grated Parmesan cheese
1½ tsp sea salt flakes
1 tsp. ground black pepper
1 handful basil leaves, roughly torn
½ quantity puff pastry
½ quantity shortcrust pastry
beaten egg for brushing
poppy seeds, for sprinkling
Directions:
Heat the oil in a saucepan over medium heat. Add the onion and garlic, and cook for 10 minutes or until lightly browned. Add the thyme and cook for 2 minutes, stirring well. Add the potato, verjuice, and water, cover with a lid and reduce the heat to low. Cook the potato for 10 minutes, stirring frequently, until it is partially cooked. Transfer to a large bowl and allow to cool.
Rinse the saucepan and return to medium heat. Add half of the chard, and cook for 1 minute, stirring often, until it has wilted. Remove from the pan and drain off any excess liquid in a colander. Repeat with the remaining greens until it is all cooked. Drain, ensuring any excess liquid is removed.
Add the greens to the potato mixture with the ricotta and parmesan cheeses, basil, salt and pepper, stirring well to combine.
Preheat the oven to 400F. Roll out the shortcrust pastry and use it to line the base and sides of 6 - 4½” pie tins. Roll out the puff pastry and cut into 6 circles 6” in diameter to make the pie lids.
Spoon the mixture into the pastry-lined pie tins, filling them to the very top and beyond. Seriously, fill them up! To attach the puff pastry lids, brush the rim of the pastry base and the lid with a little egg and lay the lid over the base, Pinch gently between your thumb and index finger to make a good seal around the circumference edge. Brush the top of the pie lid with egg wash, sprinkle with poppy seeds, and make a small hole in the middle to allow steam to escape. Reduce the oven temperature to 350F and bake the pies for 30-35 minutes, or until golden brown on top. Remove the pies from the tins and leave to cool for a few minutes before serving.
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