Athens Hills CSA: December 2013

December 17, 2013

Week 3 Newsletter, WInter 2014

ATHENS HILLS CSA

The holidays are fast approaching and we wish you all a safe, restful, and happy holiday season. At the farm, we are looking forward to two weeks without the rigorous harvest schedule that is required when filling 170 weekly shares. And given the early bout of cold temperatures, the plants will benefit from the absence of the harvest scissors.

Last Thursday, around 20 folks joined us for another Season Creation Workshop to learn about our system of growing veggies in the winter without heating the houses. We have two more scheduled in January of 2014. If you are interested in learning about this and can educate others about this process, these workshops are for you. The goal is to train the trainers to be able to explain and show aspects of our systems to the people in their areas who also want to grow their business. Just let us know if you or someone you know is interested.

As it is the end of the year, all of us have additional duties. Dan and Matt are conferring about seeds for the coming season; Becky is working on end-of-year numbers and the budget for next year. Miranda is working on the documents to comply with the SARE grant. Kip, Josh, and Mark are working on the next projects that will improve the infrastructures. Emily is developing a plan and strategy for cut flowers. Andy is working on improving our technologies. Natalie continues to manage the storage crops and plan for managing more ginger. Everybody is working to keep the plants and their staff, happy and healthy now and in the future.

As mentioned above, we’re about to take two weeks away from CSA deliveries. By doing this we can give both members and staff the freedom to travel, or to attend to the many holidays tasks that seem to multiply the closer we get to the day of celebration. We hope you will find peace and rest as we enter the dark time of the year. To Kip’s mind, with the upcoming winter solstice right around the corner, summer is about to begin as the days start to lengthen. Have a great week!

From all of us at Green Edge,

Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Miranda, Paula, Andy, Josh, and Kristina)

THIS WEEK’S VEGGIES

Salad Mix – Our fall/winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.

Mushrooms - Shiitake for some, and oyster for the rest. Make the most of these items: First, store them in a paper bag in the crisper drawer of the fridge. Don’t throw the stems away – instead simmer them in a saucepan of salted water for about 1- 1½ hours, strain the broth, and store in the freezer for soup or rice broth. Yum-yum!

Sunflower / MicroMix Microgreens - Microgreens differ from sprouts because ‘micros’ are grown in soil. They are incredibly nutrient-dense, as well as being tasty! Use in a wrap or atop a salad or pizza.

Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad.

Sweet Potatoes - Curing these after harvest for several weeks in a warm place helps ‘set the sugars’ and store for longer periods. Because these were harvested with a plow, you might see that some have been cut and healed on an end. This doesn't affect the quality or flavor.

Kale – Kale has become our most sought-after green. The amazing nutrient content only increases its appeal. Use it raw, steamed, in soups, or oven-roasted into chips as just a start for its many uses.

Swiss Chard – This website that has amazing information about the nutrient qualities of chard – like, it’s second only to spinach for nutrient richness! http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16 Some benefits include blood sugar regulation, anti-inflammatory benefits, and bone health to name a few.

The Combo Corner

The apple share from Cherry Orchard includes three good eating apples: Cameo, Red Delicious, and Yellow Delicious. Yellow Delicious and Cameo are also excellent cooking and baking apples

The bread from The Village Bakery and Café is Italian Wheat.

The cheese from Integration Acres this week is Alexander Tomme.

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm

BEXLEY MARKET-614-252-3951 3-8pm

HILLIARD POWERSHACK 614-506-3086 4-7pm

CLINTONVILLE COOP – 614-261-3663 11 am-8 pm

ECO-FLORA – 614-266-1618 12pm-7pm

DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm

HYACINTH BEAN – 740-594-9302 12-6pm

ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm

BELPRE 304-488-3620 3-6 PM

OU-HR 4-6 PM no phone number

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!

RECIPES

Baked Sweet Potato Chips

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50409

1 large uncooked sweet potato(es), peeled 2 tsp. vegetable oil 1/8 tsp salt

Preheat the oven to 400^oF. Spray 2 baking sheets with cooking spray.

Thinly slice potatoes in a food po\processor or by hand; they should be no more that 1/8” thick.

Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

ROASTED SWEET POTATO WITH TAHINI KALE SLAW

http://lollipopsicle.net/2013/09/01/roasted-sweet-potato-with-tahini-kale-slaw/

Miranda made this the other day and found it to be delicious and easy to fix. (And CHIP-approved!)

SLAW: 1 bunch of kale stemmed and chopped. Rinse and stem kale, chop, and place in a bowl, crush the leaves until they turn bright green and shrink in size. Top with dressing. (Some folks drizzle a little oil and salt on the kale before crushing.)

DRESSING: ¼ cup tahini ¼ cup water ¼ cup apple cider vinegar 1 clove garlic, smashed 2 Tbsp Bragg’s liquid aminos ¼ cup nutritional yeast

In a blender combine all ingredients until smooth, if you don’t have a blender you can hand mix it, just make sure your grlic is minced very small.

Top the kale with roasted sweet potatoes and serve.

Green Lentil Curry with Swiss Chard, Broccoli and Carrots

http://www.denisonfarm.com/recipes/b/green-lentil-curry-with-swiss-chard,-broccoli-and-carrots

Ingredients:

1 cup green lentils

1 cup French green lentils

1 teaspoon turmeric

3½ cups chicken or vegetable broth

2 cups water

4 tablespoons extra virgin olive oil (divided)

1 large onion

2 cups chopped carrots

1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes

2 to 4 teaspoons finely grated ginger

4 garlic cloves, mashed to a paste

3 teaspoons ground coriander

2 teaspoon ground cumin

1 teaspoon cumin seeds

1 medium to large shallot, minced

1 tablespoon tomato paste mixed with 1 tablespoon of water

1 medium bunch Broccoli

1 large bunch Swiss Chard (chop both chard leaf and stem) 1 cup finely chopped cilantro ½ teaspoon cayenne pepper and Salt

Directions:

In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer. Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve. Serve with basmati rice, warm flatbread and plain yogurt or sour cream.

white bean and kale soup

http://www.thecurvycarrot.com/2012/10/17/white-bean-and-kale-soup/

Ingredients: 1-2 teaspoons extra-virgin olive oil 3 stalks celery, chopped ½ cup carrots, chopped (about 1-2 me dium carrots) 1 medium yellow onion, chopped 2 cloves garlic, minced 4 cups water 4 cups vegetable broth 5-6 red potatoes, chopped (I leave the skins on!) Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans One large bunch kale any type- deveined and torn into pieces ¼ cup heavy cream, optional Salt and pepper, to taste.

Instructions

1. In a sauté pan over medium heat, heat the olive oil until shimmering.

2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.

3. Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.

4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.

5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture. Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).

6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.

You can find many variations of this recipe, many including sausage or other meats.

Week 3 Newsletter, WInter 2014

ATHENS HILLS CSA

From all of us at Green Edge,

Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Miranda, Paula, Andy, Josh, and Kristina)

THIS WEEK’S VEGGIES

Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad.

The Combo Corner

The apple share from Cherry Orchard includes three good eating apples: Cameo, Red Delicious, and Yellow Delicious. Yellow Delicious and Cameo are also excellent cooking and baking apples

The bread from The Village Bakery and Café is Italian Wheat.

The cheese from Integration Acres this week is Alexander Tomme.

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm

BEXLEY MARKET-614-252-3951 3-8pm

HILLIARD POWERSHACK 614-506-3086 4-7pm

CLINTONVILLE COOP – 614-261-3663 11 am-8 pm

ECO-FLORA – 614-266-1618 12pm-7pm

DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm

HYACINTH BEAN – 740-594-9302 12-6pm

ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm

BELPRE 304-488-3620 3-6 PM

OU-HR 4-6 PM no phone number

RECIPES

Baked Sweet Potato Chips

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50409

1 large uncooked sweet potato(es), peeled 2 tsp. vegetable oil 1/8 tsp salt

Preheat the oven to 400^oF. Spray 2 baking sheets with cooking spray.

Thinly slice potatoes in a food po\processor or by hand; they should be no more that 1/8” thick.

Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

ROASTED SWEET POTATO WITH TAHINI KALE SLAW

http://lollipopsicle.net/2013/09/01/roasted-sweet-potato-with-tahini-kale-slaw/

Miranda made this the other day and found it to be delicious and easy to fix. (And CHIP-approved!)

DRESSING: ¼ cup tahini ¼ cup water ¼ cup apple cider vinegar 1 clove garlic, smashed 2 Tbsp Bragg’s liquid aminos ¼ cup nutritional yeast

In a blender combine all ingredients until smooth, if you don’t have a blender you can hand mix it, just make sure your grlic is minced very small.

Top the kale with roasted sweet potatoes and serve.

Green Lentil Curry with Swiss Chard, Broccoli and Carrots

http://www.denisonfarm.com/recipes/b/green-lentil-curry-with-swiss-chard,-broccoli-and-carrots

Ingredients:

1 cup green lentils

1 cup French green lentils

1 teaspoon turmeric

3½ cups chicken or vegetable broth

2 cups water

4 tablespoons extra virgin olive oil (divided)

1 large onion

2 cups chopped carrots

1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes

2 to 4 teaspoons finely grated ginger

4 garlic cloves, mashed to a paste

3 teaspoons ground coriander

2 teaspoon ground cumin

1 teaspoon cumin seeds

1 medium to large shallot, minced

1 tablespoon tomato paste mixed with 1 tablespoon of water

1 medium bunch Broccoli

1 large bunch Swiss Chard (chop both chard leaf and stem) 1 cup finely chopped cilantro ½ teaspoon cayenne pepper and Salt

Directions:

white bean and kale soup

http://www.thecurvycarrot.com/2012/10/17/white-bean-and-kale-soup/

Instructions

1. In a sauté pan over medium heat, heat the olive oil until shimmering.

2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.

3. Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.

4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.

5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture. Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).

6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.

You can find many variations of this recipe, many including sausage or other meats.

December 13, 2013

Week 2 Newsletter, Winter 2014

ATHENS HILLS CSA

Welcome to the second half (Week B) of our Half-Share members. We are so pleased to have you joining us for this winter season of fresh organic produce. Last week’s newsletter contained a description of the kinds of information you can expect to find here, but here’s a brief synopsis: on the right column is a list of the Combo items from our partners. This list changes every week. Below that is a list of host sites with phone numbers and hour. This does not change. All along the left is the list of this week’s veggies with different bits of storage, cooking, or nutritional information. The 2nd page is recipes that utilize some of the veggies from that list.

One message received last week requested “CHIP-approved recipes”. For those who do not know, CHIP (complete health improvement program, or originally, coronary health improvement project) is a program that teaches and assists folks in developing healthy choices for food, stressing less oils, fats, meat, and dairy and more plants. While no one at the farm can say whether a recipe would be approved, an effort is being made to include some recipes that support those goals. Hopefully, those involved in these programs can send their favorites along so they can be shared with others. Thanks for the suggestion!

The long awaited Covering Systems for the greenhouses are finished! Of course, some final tweaking is still in progress, but it is now possible for one person alone to cover the plants in each greenhouse. This day has been dreamed of for several years. Our thanks go to the 2012 Senior Engineering Class at Ohio University for their initial designs and ideas. This completion cuts covering time by half and that is no small feat.

This Thursday, Green Edge is hosting another S.A.R.E.- funded workshop for farmers and extension agents about the season creating information that has been learned through the last seven seasons of hosting a winter CSA from greenhouses that are not heated. Seveal more are planned for later this winter and spring. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt T, Natalie, Josh, Miranda, Paula, Penny, and Kristina)

THIS WEEK’S VEGGIES

Salad Mix – Our fall/winter salad mix is a blend of 10 varieties of lettuces plus the mild-tsting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for all. Save the stems and simmer in a small saucepan of salted water for about 1 hour or more. Strain into a container. Freeze for later use as soup base or for cooking rice. Nothing goes to waste and you have homemade soup broth.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The Mix has a tangy flavor and does not store as long as the sunflower.
Arugula – Arugula is one of the ‘love-it-or-hate-it’ veggies. It’s distinctive peppery flavor makes a statement whether raw in a salad or cooked in a recipe.
Collards – Store in the fridge in an air-tight bag to keep from wilting. These amazing leaves are great for braising, stir-fry, or in a saucepan with water and ham bone. OR, they serve well as veggie wrappers for tacos, burritos, or other hand held foods.
Beets - These are called ‘Early Wonder Tall-tops, and they are tasty and sweet.
Potatoes - This week’s share includes either Carola, a yellow- fleshed spud with multiple uses, or Canella Russet, an elongated spud that has many uses but is an especially good baking potato.

The Combo Corner

The apple share from Cherry Orchard includes tart apples. There are two varieties: Winesap is on the bottom of the bag and Melrose fills the top half of the bag.
The bread from The Village Bakery and Café is Village Rye.
The cheese from Integration Acres is Percy’s Blue which is named for a favorite goat in the herd.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY MARKET-614-252-3951, 3-8pm

CLINTONVILLE 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!

This winter season let’s start on the right foot!
Plan now for your task of returning your CSA green bag. Will you keep it in your car when emptied, bring your own bag, and switch at the host site, or some other way. Really, any way you do it is fine with us. BUT, the vital part is the bag’s return each week.
Thanks for your efforts!

RECIPES

Beet Hummus

from: http://www.simplyrecipes.com/recipes/beet_hummus

Ingredients:

½ lb. beets (about 4 medium) scrubbed clean, cooked, peeled & cubed

2 Tbsp tahini sesame seed paste

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp. ground cumin

1 Tbsp lemon zest (zest from approx. 2 lemons)

Generous pinch of salt or Kosher salt

Fresh ground pepper to taste

Directions:

1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

3. Eat with pita chips, or with sliced cucumbers or celery, or on a crostini with goat cheese and shaved mint. Makes 2 cups.

HARVARD BEETS
Ingredients:

3/4 cup white sugar

4 teaspoons cornstarch

1/3 cup white vinegar

1/3 cup water

2 lbs beets, sliced or cubed

3 tablespoons butter

¼ teaspoon salt

¼ teaspoon pepper

Peel and cook beets until almost tender. In a saucepan, combine sugar, vinegar, cornstarch, and water. Bring to a boil, and cook for 5 minutes. Add the beets to the liquid, and simmer for 30 mins. over low heat. Stir in butter, salt and pepper, and remove from the heat. Serve warm or chilled. ~from: allrecipes.com

QUINOA, BEET AND ARUGULA SALAD

http://allrecipes.com/recipe/quinoa-beet-and-arugula-salad/

Ingredients:
½ lb. beets, peeled and sliced 1 cup red quinoa 2 cups water ½ cup red wine vinegar 1½ teaspoons white sugar 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 2 green onions, sliced 3 ounces arugula, chopped 5 ounces goat cheese, crumbled

Directions:
1.) Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2.) Bring quinoa and 2 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3.) While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4.) Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5.) Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Quick Collard Greens

Ingredients:
1 cup low-salt chicken broth, divided (veggie-based broth okay)

4 garlic cloves, finely chopped

11 cups tightly-packed, chopped, fresh collards (4½ lbs)

¼ teaspoon crushed red pepper

1/8 teaspoon salt

Directions:
1. Heat ½ cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.
2. Add collard greens and remaining ½ cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt

WHITE BEAN, POTATO & ARUGULA SOUP

http://www.epicurious.com/recipes/food/views/White-Bean-Potato-and-Arugula-Soup-105967#ixzz2n6CfaYO4

Soup:

Ingredients:

2 1/3 cups Great Northern beans ( 1 lb.)

2 bay leaves

6 tablespoons olive oil

3 large fresh rosemary sprigs

1 large russet potato, peeled, cut into ½” pieces (about 2 cups)

10 garlic cloves, chopped

6 cups (or more) chicken stock or canned low-salt chicken broth

Parmesan Oil:

2/3 cup (packed) grated Parmesan cheese (about 2 1/2 ounces); ¼ cup plus 2 tablespoons olive oil;

2 bunches arugula, tough stems removed, cut into 1” strips (about 3 cups); 1 teaspoon dried crushed red pepper

Directions:

For soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.

Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock & boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)

For parmesan oil:
Blend 2/3 cup grated Parmesan cheese and ¼ cup olive oil in processor until smooth. (Parmesan oil can be prepared 1 day ahead. Cover oil and refrigerate.)

Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.

December 5, 2013

Week 1 Newsletter, Winter 2014

ATHENS HILLS CSA

Welcome one and all to the 1st delivery of this new Winter 2014 season of the Athens Hills CSA. Throughout the winter months and into spring, we bring you the freshest of local products available from now through April of 2014. Thanks for joining us!

This newsletter is emailed to you on the day of your delivery. In this you will find the Veggie List for the week containing descriptions of the veggies, how to store them, or how best to use them. For our members who have ordered ‘a la carte’ items, we provide The Combo Corner where you can find this week’s varieties of apples, bread, and cheese. Under The Combo Corner is a contact list of all of our pickup sites with contact numbers and the pickup hours for each site. This middle section contains news and updates from the farm and announcements of upcoming events or opportunities. On the 2nd page, we include recipes for some of the items that are a part of the share for this week. Please feel free to send us your favorites so that we can include them as well. As this season progresses, you may see a change to this format as we are investigating more efficient ways to send it. The look may be different, but we will keep all of the different pieces of information.

Returning members may recall that we have been working for about a year on the construction of one-man covering systems for all 10 of the greenhouses. Happily, we only have 3 more to build. These systems, when finished, will reduce the daily labor needed by 3-4 man-hours per day. That’s huge when considering how little daylight there actually is in this season! This year we have the same Senior Engineering class working on plans for roll-up (or down) opening and closing systems for the sides of the houses. Of course, currently the sides are in a fixed closed position, but come spring, we’re looking to save even more staff time for these daily tasks.

Please do not hesitate to call or email us with any questions you have that may arise. If you experience a problem with your pickup, please contact your host site first. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Matt, Josh, Natalie, Miranda, Paula, Andy, and Kristina)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, & mizuna. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
Mushrooms - This week some will receive oyster mushrooms and others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - These tender plants resemble sprouts, but are grown in soil instead of water. They have a mild, almost nutty flavor and are juicy and crunchy, excellent for salads and wraps.
Collards – Store in the fridge in an air-tight bag to keep from wilting. These amazing leaves are great for braising, stir-fry, or in a saucepan with water and ham bone. OR, they serve well as veggie wrappers for tacos or other hand held foods
Tatsoi or Baby Pac Choi – Tatsoi is a very mild Asian green -very versatile. We use it raw in our salad mix, but lightly sautéed, steamed, stir-fried is also delicious. Baby Pac Choi requires a little more cooking time, but is also very mild in flavor.
Gold Rush Potatoes - This variety is a new one for us. It was released from North Dakota in 1992 and is a ‘russet’ variety – meaning it’s very good for baking and fries, but can, of course, be used for many other types of preparation. Japanese White Turnips – The mildest of the turnips we have ever tasted. Use them grated in salad, marinated as a fresh veggie plate, lightly steamed, or many other ways. Store in the crisper drawer of the fridge.
BONUS: We included cabbage grown by another local organic farm.

The Combo Corner

The apple share from Cherry Orchard includes a variety of sweet eating apples.
The bread from The Village Bakery and Café is Roman Spelt mad with Starline Organics whole spelt, King Arthur organic red wheat, and King Arthur organic unbleached white flours, organic olive oil, Redmond Real Salt, yeast.
The cheese from Integration Acres is Caprino Romano.
Milk, yogurt, staple, and sweet shares are not mentioned in this column since they do not vary. Thanks.

PICKUP CONTACT NUMBERS & HOURS

BEXLEY MARKET-614-252-3951, 3-8pm

RECIPES

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

1 tablespoon butter 1 tablespoon 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.

from The Joy of Gardening Cookbook. Ballentyne 1984

Braised Baby Pac Choi

http://www.goodhousekeeping.co.uk/food/recipes/braised-baby-pak-choi_

Ingredients:

1 Tbsp vegetable oil

12 oz. baby pak choi, halved lengthways

½ Tbsp soy sauce

½ tsp corn flour

Method: Heat oil in a large frying pan over medium heat. Fry pak choi for 5 min, turning occasionally, until just wilted and tender. Meanwhile, whisk soy sauce and cornflour in a small bowl until smooth, then gradually whisk in 2fl oz water. Transfer pak choi to a serving dish. Pour soy mixture into the empty frying pan, bring to a boil, stirring constantly, until it thickens. Pour over the pak choi, season with freshly ground black pepper and serve.

Collard Greens and Shiitake Mushrooms

½ lb. shiitake mushrooms ½” piece of peeled ginger, grated finely and squeezed for juice 1 large clove of garlic, peeled & cracked ¼ cup of sake 1/8 cup mirin (sweet Japanese cooking wine) 1 tablespoon “white” of light soy sauce 2 tablespoons of neutral flavored oil (grapeseed or canola) Reserved stems from shiitake mushrooms ½ “ piece of peeled ginger, crushed 1 small garlic clove, peeled and de-germed 4 drops “white” or light soy sauce 1 bunch of collard greens, stripped from stems 1 tablespoon neutral flavored oil

Remove and reserve the mushroom stems. Slice the mushrooms on the bias so you have large, fairly thin, slices. Heat the oil over medium-high heat in a 10” pan, and when hot, put in the garlic clove. Cook until the oil is fragrant and the garlic just starting to color. Add the mushrooms, immediately toss to coat the mushrooms with the oil. Cook the mushrooms until they are all softened a bit. Drizzle in the sake, mirin, and soy sauce. Toss well. Add in the ginger juice. Reduce the heat to low and cover. Allow the mushrooms to cook gently. Meanwhile, bring a quart of water to a boil in a 2-quart pan, and add the collards. Bring them to a boil, and cook for 5 minutes. Reduce the heat to a simmer, then cook covered for 20 mins. or so. At the same time, bring 2 cups of water to a boil for the mushroom stem ‘tea.’ Put the stems, ginger, garlic, and soy sauce into a teapot or pan, and when the water boils, pour it onto the stems and company. Let steep until needed. Check the mushrooms, and if not quite tender but liquid is gone, add a splash of water and stir. Repeat until tender. If they are done but seem wet, remove the lid & cook to reduce. When the collards are soft, pour out most of the liquid so only 1-2 tbls. of liquid remains. Strain the mushroom stem ‘tea’ into the pot and stir. Cook until the liquid is mostly gone. Drizzle the last of the oil onto the greens to coat. Stir the collards and mushrooms together in pan and re-heat if necessary. Serve over kasha or other whole grains like spelt berries. ~from highgroundorganics.com Serves 4.

BROWNED BUTTER PASTA with TATSOI
Serves 2

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water.

When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

~from: www.appetiteforchina.com

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

Please create now the habit of bringing your bag back to the host site each week. For every member, there are 3 bags. We support the reusable bag concept, but if the bags aren’t returned, it’s hard to reuse them. Replacing them is an added and unbudgeted cost. Some folks bring their own bag with them and transfer items to it right there at the site, so our bags don’t even leave.