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)
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 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.
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
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
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!
You can return this week’s green bag to your host site before next Wednesday and we will get it when we return to pick up the coolers. Thanks.
COOKING TURNIPS?
Here are some time guidelines for cubed turnips: Blanch: 4 minutes Steam: 4 minutes Sauté or stir-fry: 2 ½ mins.
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!
You can return this week’s green bag to your host site before next Wednesday and we will get it when we return to pick up the coolers. Thanks.
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
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.
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.
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.
No comments:
Post a Comment