Athens Hills CSA

January 18, 2012

Week 5 Newsletter, Winter 2012

ATHENS HILLS CSA

Winter finally found us - for a few days, anyway. Several days of the ‘cover/uncover routine’ reminded us why we are so thrilled to have those engineering classes from Ohio U. working on designs for a more automated system. Somehow, the milder winter temperatures make it seem even colder when the thermometer finally does drop.

This past week, we had three intern applicants come to the farm for their ‘try-out’. These first three have been local Athens residents, but next week two more will be visiting from other places. And the list of potential candidates grows each week. We really enjoy meeting all of them. There is such a diverse group of young people who want to learn, understand, and experience a season of growing vegetables. How fortunate we are! Plans for the third intern cabin are taking shape. It was always the intention to build the 3rd one. (That’s why we built 3 platforms.) But, we didn’t need the 3rd until this season, when we will be expanding the number of interns to 4. Alicia’s husband, George, will be building it for us. He has also been modifying some of the current greenhouses to include air vents (windows) on the upper east sides for better ventilation. These new vents will be a huge improvement next summer.

Liz received some wonderful news this last week! She was accepted to the Master of Public Health program at the University of North Carolina in Chapel Hill. Her area of concentration is nutrition. In addition to her degree, she will also graduate with a certificate as a Registered Dietician. We are so happy for her, but we will miss her dearly when she leaves in August.

Several members have asked us if we have access and could include local, free-range eggs to our partners items. We have made some inquiries and have identified two local possibilities. One is organic and one is not. The numbers of dozens available each week would be limited. If this is an item that would interest you, please reply to Liz. If you could, please indicate which option interests you. Thanks in advance. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Diedra, Bethany, Alicia, and Liz)

OPEN FARM DAY

Join us on Sunday, March 25th for our winter Open Farm Day. We’ll meet at the Amesville Grange, have a potluck, visit with folks, and then caravan to the farm for a tour of your veggies. This year our annual Farm Day will also be promoted as a Farm-to-Table event by the Ohio Farm Bureau. More details later!

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 - You will get either oyster or shiitake. We always have fewer oysters available so we try to vary which site gets them. Hope it’s your turn this time!
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore impart the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Tatsoi – When this is still small, we use it in our salad mix since it is so mild and tender. It doesn’t take much time to cook. Try it in some miso broth – so tasty! According to www.livestrong.com, there are only 14 calories in a 3 oz. serving, but plenty of protein and fiber.
Arugula - As I’ve explained before, this is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad.
Sweet Potatoes - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55o - optimum storage conditions. Recipes in last week’s newsletter.
Turnips – My shorthand for these is ‘petwogs’ for Purple-Topped White Globes. The ones we had raw in salad yesterday were sweet and crunchy. I sliced them in very thin quarters resembling a piece of pie in shape. Easier to remove by those who so choose.

THE COMBO CORNER

The apple selection from Cherry Orchard this week is all Melrose, a great one for cooking or eating.
This week’s bread from The Village Bakery and Café is the French Gallette.
This week’s cheese share from Integration Acres is a raw goat's milk feta that's been aged and
soaked in brine for several months. It is delicious crumbled on salads, in omelets or as part of a dip.

PICKUP CONTACT NUMBERS & HOURS

BREATHING SPACE YOGA NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC – 740 592-4631 3-7pm

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

Patty’s Mashed Turnips
from: www.allrecipes.com
Ingredients:
7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste
Directions:
Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

There are only 14 calories in a half cup serving of turnips and 2 grams of dietary fiber.

Marinated Raw Turnips Strips
This is a great appetizer or after-school snack. Just whisk together some mild vinegar like brown rice or lemon juice with some olive oil, salt, pepper, pinches of garlic, ginger, or other favorite spices. Cut raw turnips into 3/8” strips. Marinate for several hours. Yum!

Mashed Potato and Turnip Gratin

www.epicurious .com
Ingredients:

2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg
Directions:
Butter 11”x7”x2” glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add ¼ cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining ¼ cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

Arugula Potato Salad

This recipe is adapted from Vegan Fire and Spice

http://veganplanet.blogspot.com/2009/06/arugula-potato-salad.html
Ingredients:
1 ½ lbs. small red potatoes, cut into ½ inch dice
Salt
1 large or 2 small red bell peppers
2 garlic cloves
1 tablespoon capers
2 tablespoons fresh lemon juice
¼ teaspoon cayenne
1/3 cup olive oil
1 ½ cups lightly packed arugula, coarsely chopped
Directions:
1. Cook the potatoes in a saucepan of boiling salted water until tender, about 10 minutes. (Alternately, you can steam the potatoes over boiling water or roast them on an oiled baking sheet. You can also bake the potatoes and dice them after baking.) Place the cooked potatoes in a large bowl and set aside.
2. Roast the red peppers over an open flame or broil about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 -inch dice, and add them to the potatoes. (Alternately, to save time, you can use jarred roasted red bell peppers.)
3. Mince the garlic and capers in a food processor or blender. Add the lemon juice, cayenne, and salt, to taste, and process until well blended. Slowly add the olive oil to emulsify. Add the dressing to the potatoes along with the arugula and toss until coated.

Chunky Avocado & Feta Dip
Michelle of Integration Acres says: This recipe is from Martha Stewart's Everyday Food:
Directions:

In a medium bowl, stir together:

4 oz. feta cheese, crumbled

2 avocados, diced small

1 scallion (white & light green parts only), sliced thin

1 small red bell pepper, diced small

¼ cup packed fresh dill leaves, roughly chopped

2 tablespoons fresh lemon juice
Season with coarse salt & ground pepper. Serve with chips, crackers or sliced veggies. Serves 8.

Thanks Michelle!

January 13, 2012

Week 5 Veggie List

Salad Mix
Mushrooms
Sunflower Microgreens
Tatsoi
Arugula
Sweet Potatoes
Turnips

January 11, 2012

Week 4 Newsletter, Winter 2012

ATHENS HILLS CSA

Another week has flown by. We are taking advantage of all of the sunshine. These mild temperatures have made it possible to get a head start on several projects that we would normally accomplish in late spring. One of these is the expansion of the deer fencing. You may remember that we are slowly expanding the growing areas of the fields. Experience has taught us that the fence needs to be in place before the field is planted. Sometimes though, due to weather, we simply don’t have that luxury – not the case this year. The corner posts have been set in concrete and the ground cloth for under the wire is also finished. All that remains is to finish installing the rest of the middle posts and string the wire. We are thrilled to have this task almost done before the middle of January. Recently I received an email from the National Sustainable Ag Coalition. Within this message was a link to an article describing the USDA’s latest shenanigans. Over the Christmas break, they approved two more Genetically Modified (GM) crops for animal consumption. But the real ‘holiday bonus’ was the announcement that in addition to these glyphosate-resistant crops (Round-up), they are also approving crops that have been engineered to withstand the systemic herbicide, 2,4-D, an herbicide that has been banned for generations, and is associated with the development of Parkinson’s disease and other medical disorders in humans and animals. Please let the USDA know that this IS NOT okay. More and more, it seems that certain parts of this agency have been usurped by Dow, Monsanto, and Cargill’s profits at the expense of our health and that of the environment. Please act today! The real danger here is not the 2,4-D but the way insects and weeds will mutate to withstand this chemical. And these mutations have already occurred with Round-up and other glyphosate herbicides. I’m sorry if you would prefer not to hear about these developments, but folks here are pretty steamed. In general, organic farms can use far less pest- and herbicides because the soil is so fertile that the plants are healthy. Bugs do not like the taste of healthy plants! People do! Enjoy your week - we see snow forecast in the near future. That’s okay. There are tulips emerging up in Akron, and for January, that’s just wrong…

From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Penny, Diedra, Theo, Bethany, Alicia, and Liz)

OPEN FARM DAY
Join us on Sunday, March 25th for our winter Open Farm Day. We’ll meet at the Amesville Grange, have a potluck, visit with folks, and then caravan to the farm for a tour of your veggies. This year our annual Farm Day will also be promoted as a Farm-to-Table event by the Ohio Farm Bureau. More details later!

SOCIAL MEDIA

Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden

THIS WEEK’S VEGGIES

Swiss Chard – A favorite around the farm for its mild flavor and versatility. It’s great steamed, stir-fried, sautéed, or in soup.
Tatsoi - This mild Asian green is so tender that we also include it in our Salad Mix. Tatsoi’s dark green leaves are high in beta-carotene and Vitamins A, C, and K; they also have good amounts of calcium, potassium, phosphorous and iron. Check out the new Sustainable Farming Project from Tufts University where this nutritional information was found.
Sweet Potatoes - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55 for optimum storage conditions.
Garlic - Besides being an essential ingredient in many cuisines, one clove of garlic contains 5 calories, no fat, cholesterol or sugar and 2 percent of the recommended daily intake of vitamin C,
Potatoes, Yellow Fin and Carola - Both of these varieties have yellow skin and yellow flesh. Bake, boil, steam , fry, each will be great for your dish.

THE COMBO CORNER

The apple selections this week are Cameo and Fuji.
This week’s bread from The Village Bakery and Café is the French Gallette.
This week’s Cheese Share from Integration Acres is actually nameless! We need to change that, but in the interim...it's a hard cow's milk cheese made with raw milk from Snowville Creamery. It has been aged for just over two months. It melts well, making it perfect for a grilled cheese sandwich or grated and sprinkled on pizza or nachos.

PICKUP CONTACT NUMBERS & HOURS

RECIPES

Browned Butter Pasta with Tatsoi

from Backyard Farming – Marisa’s blog
serves 2
Ingredients:
Your pasta of choice, preferably curved or with ridges
½ stick unsalted butter
salt and pepper
Leaves of 2-3 bunches of tatsoi, rinsed
½ Cup chopped sage
Freshly grated parmesan
Lemon Wedges, optional
Directions:
Cook the pasta to al dente in salted water. When pasta is almost done, melt the 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.

Sweet Potato Pancakes
From The Moosewood Cookbook, Mollie Katzen, 1977

30 mins. to prepare, serves 4-6
Ingredients:
1 Cup grated white potato

1 Cup grated sweet potato~these packed tightly

1 Cup grated carrot

4 beaten eggs

1/3 Cup flour

1 Teaspoon salt

2 Tablespoons grated onion

¼ Cup chopped parsley

juice of ½ lemon

1 crushed garlic clove

fresh black pepper

dash of nutmeg

Directions:
Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Rinse and squeeze out well to get rid of all the extra water (you can save this water for soup stock). Combine all ingredients and mix well. Fry in butter in a heavy skillet until brown and crisp. Serve immediately, topped with yogurt or sour cream and fresh-chopped chives. Garnish with tomato wedges and lots of fresh, raw vegetable sticks.

Some useful tips...

Shiitake stems can be tough and savory, so before chopping the caps, remove the stems. If you can’t deal with them immediately just put them in the frig until you can. When you’re ready, simmer them for about an hour in salted water. Now the stems are soft enough to use, or throw away, but you now have a great soup base or flavoring for gravy, etc. I like to freeze this broth in small containers, and after they’re frozen, pop them in a bag, and keep them in the freezer until I need one.

To keep shiitakes at their best, keep them in the paper bag, but put the paper bag inside a plastic one. This keeps the moisture in but away from the flesh of the mushrooms.

To keep the Salad Mix crisp, try putting a piece of paper towel or cloth in the plastic bag. Just like the mushrooms, this will keep moisture in the bag but not drowning the leaves. This can also be used for the microgreens, but sunflower microgreens seem to keep well all by themselves too.

Don’t forget to check the blog on Friday to find out what’s coming next week!

Thanks again for joining us –We love hearing your comments, so write, call, email, or blog to us. Have a great week and we hope you enjoy your share.

January 6, 2012

Week 4 Veggie List

Salad Mix
Sunflower Microgreens
Mushrooms
Swiss Chard
Tatsoi
Sweet Potatoes
Potatoes
Garlic

January 4, 2012

Week 3 Newsletter, Winter 2012

ATHENS HILLS CSA

Happy New Year to all! What better way to start the New Year than with bitter temperatures and snow! During the break we said goodbye to Maria who has gone to Colorado first, and then on to a bison preserve in Montana. We all miss her. You can see the pictures of the party on our Facebook page (link below). Also during the break, Dan updated the internship information on the three websites we use. We have already received several inquiries, so if you know of someone who has been interested, tell them to contact us soon.

The farm is back to a full crew once again as we all bid farewell to last year. We are looking forward to this new one with anticipation. The seeds for next summer are ordered. We’re trying some new varieties of tomatoes, peppers, beans and others too. Some experimentation is educational and fun, but with over 200 people expecting food, the old reliable varieties allow some sense of confidence in yield. The east field will be transformed into a garden of perennial veggies like asparagus and rhubarb. We’re confident that perennial crops will be better suited to that garden’s space, drainage, and soil type.

These recent colder temperatures mean the crew’s attentions are now divided between the regular maintenance of weeding, watering, or harvesting and the covering (with two layers) and uncovering of each of the greenhouses. This new task requiring two people for each ‘pull’ remains very time-consuming. But by the end of the week, the forecast is for warmer temperatures, and this will not be so much of an issue. This week will see the crew finishing the last of the thinning of the carrots that should be ready sometime in March. There is nothing quite as sweet as a cold-weather carrot!

As we look to the future, reservations for the Summer 2012 season will be starting in a few weeks. As with this Winter 2012 cycle, full payment will not be due until the beginning of the season in June. We hope you will join us for the summer as well. Once again, we wish you a Happy New Year! Have a great week.

From all of us at Green Edge, Becky (Kip, Dan, John, Bethany, Rob, Theo, Penny, Diedra, Alicia, and Liz)

OPEN FARM DAY

THIS WEEK’S VEGGIES

Mushrooms - Some sites will receive oyster and some will receive shiitake.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These have a mild, almost nutty flavor and are juicy and crunchy.
Acorn Squash - We are thrilled to have these for you this year. Widely versatile, these can be baked or steamed to start with.
Sweet Potato - Similar to the squashes in color but decidedly sweeter in flavor. To store these beauties, do not refrigerate – keep them at around 55 for optimum storage conditions.
Swiss Chard - By far this is the green that most people know. It grows in the summer as well as the winter. Steam, stir-fry, sauté, or use in soups and casseroles.
Kale – A favorite on the farm! like all greens, steam, stir-fry, sauté, use in soups, casseroles and other preparations. Also, it’s delicious raw and massaged with olive oil, lemon juice, and honey. Yummmy!
Garlic - Beside being incredibly good for you, it’s hard to imagine starting to prepare a savory recipe without some of this in some form.

THE COMBO CORNER

The fruit selections this week are a little of a mystery since Neil is out of town. We know for sure that there is a variety called Cameo, but there are also others….sorry.
French bread 'Gallette' from The Village Bakery and Café.
This week’s Cheese Share from Integration Acres is Caprino Romano, made with raw goat's milk, aged for more than five months; the cheese's rind has been rubbed with salt, olive oil and an edible vegetable ash. This cheese is best used grated over pasta, pizza & salads.
This week is a delivery of the Sweet Shares.

PICKUP CONTACT NUMBERS & HOURS

HARMONY CHIROPRACTIC – 740-592-4631 3-7pm
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!

SOCIAL MEDIA

Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden

RECIPES

MASSAGED KALE
Wash and dry the kale. De-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. With both hands in the bowl, begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more were great too!

StillTasty.com has some useful and interesting information about kale.
· Refrigerate kale in a plastic bag; do not wash until ready to use.
· Freezing kale can mean it will store up to 10 months. Wash the kale and remove the stems. Blanch (plunge into boiling water) for two minutes and chill quickly in ice water. Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.

SAUSAGE, KALE & WHITE BEAN SOUP
from allrecipes.com
Ingredients:
1 c. dry navy beans, soak in water overnight

1 large bunch kale, rinsed, stemmed & torn

1 tablespoon olive oil

1 pound spicy linguica sausage, sliced

1 cup sliced shallots (onions are okay)

4 cups chicken broth

salt and pepper to taste

½ teaspoon hot sauce, to taste
Directions:
1. Drain and rinse the soaked beans. Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Do not drain.
2. Bring a second pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
3. Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
4. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.

STUFFED SQUASH
For 4 servings of stuffed squash, split acorn or butternut squashes lengthwise and remove the seeds. Bake face-down on an oiled sheet for 30 minutes at 350, or until tender enough to eat. Make your filling while the squash is baking.

Mushroom-Cheese Filling
Ingredients:
½ lb. chopped mushrooms

1 cup onion

1 clove crushed garlic

1 cup cottage cheese

½ tsp. basil

½ cup chopped parsley

salt, pepper

¾ cup bread crumbs or cooked rice

2 Tbls. dry white wine

butter
Directions:
Sauté mushrooms, onions, & garlic in butter with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, uncovered 25-30 minutes at 350. Baste with liquid from sauté while it bakes.

SWEET POTATO FRIES
Ingredients:

Sweet Potatoes
Olive Oil
Seasoning (could be savory--Rosemary, Thyme, etc, spicy--paprika, red pepper, or simply salt and pepper)
Directions:
Cut the sweet potatoes into strips, drizzle with olive oil and sprinkle with seasonings of your choice.
Bake at 375 for about 30 minutes.

Shiitake Benefits
from www.DrWeil.com
Encourage body tissue to absorb cholesterol, lowering the amount in the bloodstream
Have antiviral and anticancer properties

December 30, 2011

Week 3 Veggie List

Salad Mix
Mushrooms
Sunflower Microgreens
Acorn Squash
Sweet Potatoes
Swiss Chard
Kale
Garlic

December 14, 2011

Week 2 Newsletter, Winter 2012

ATHENS HILLS CSA

Another heartfelt welcome to our second wave of half-share members who are joining us this week! We are thrilled to have each and every one of you for this 6th winter CSA season. For those of you who are new, there are some items for you to keep in mind. Please return your green (or red or black) bag when you pickup next time. The steady return of these keeps the packing room at high efficiency. When you pick up your share make sure that you only take things that are listed by your name. When finished, please mark your name so the host will know who has been there. Thanks.

The crew has been busy preparing for the colder weather. All sides on all houses have been battened against the winds. Both row covers and plastic are in position in all the houses. Depending on the temperatures forecasted, one or both of these covers are pulled over the crops every evening and then uncovered in the morning. That’s 2 people + 2 covers + 10 greenhouses twice a day. It’s easy to understand why we are so excited to have 2 groups from the senior engineering class at OU working on designs for an automated system as their final projects. Both groups continue to surprise us with their great questions and fresh perspectives on this aspect of our production.

There are many new faces this season, and newer ones on the horizon as we prepare to say goodbye to Maria who has been with us first as a volunteer, then as an intern, and then as an employee. We have come to rely on her ready willingness, enthusiasm, and knowledge of plant biology. Last week we updated our intern information on the 3 sites we use: ATTRA, OEFFA, and WWOOF. Within days, new requests for internship applications started to come in. If you know of someone who is interested, please have him/her contact us, as these positions fill quickly. Enjoy this glimpse into this winter’s bounty. We will return after the holidays. Full share members will pick up again on January 4th; half share members on either January 4th or 11th. Have a safe, warm, and wonderful holiday season. Happy New Year!

From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Penny, Theo, Diedra, Bethany, Alicia, and Liz)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, pe-tsai, and tatsoi. The last three 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 - This week you will receive shiitake. 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 - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads. Recipe on the 2nd page from a member. Send yours too!
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They works great as a wrapper for rollups w/ rice and other veggies.
Yellow Finn Potatoes – This spud is considered a gourmet potato in Europe for its dark yellow flesh and wonderful flavor. Excellent for baking, mashing, or frying.

THE COMBO CORNER

The apple selections from Cherry Orchard this week contains four favorite eating apples: Cameo-late to ripen, sweet and crisp; Mutzu-very large yellow apple, Japanese variety; Red Delicious - Red, a Christmas favorite and Yellow Delicious--a sweet old favorite
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!

Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden

RECIPES

BISTRO SALAD
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.

Ingredients:
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)

2 tablespoons red wine vinegar

½ teaspoon sugar

Salt and fresh ground pepper

3- 4 cups bitter greens such as arugula or frisee

2 large eggs, poached

Directions:
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.

3. In a large bowl, toss the greens and half the bacon with the warm dressing.

4. Divide between 2 plates and top each salad with a poached egg. Sprinkle the remaining bacon over the salads.

CHUNKY POTATO SOUP
from allrecipes.com

Ingredients:

4 medium potatoes, peeled and cubed

¾ cup chopped onion

1 small carrot, chopped

¼ cup chopped celery

1 ½ cups chicken broth

3 tablespoons butter, cubed

3 tablespoons all-purpose flour

2 ½ cups milk

1 tablespoon minced fresh parsley

¾ teaspoon salt

½ teaspoon pepper

1 cup shredded Swiss cheese
Directions:

1. In a large saucepan, combine the potatoes, onion, carrot, celery, and broth. Bring to a boil.

2. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.

3. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk.

4. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture.

5. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper.

6. Remove from the heat; stir in cheese until melted.

CLASSIC BUTTERNUT SQUASH SOUP

from Whole Foods Market
Ingredients:

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.

2. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.

4. Use an immersion blender to puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.

MUSHROOM AND RICE STUFFED COLLARD GREENS

from: fortunavirilis.blogspot.com

This recipe is very similar to a dish that we had at Friday Farm Lunch last fall. The shiitakes worked great. We put sharp raw milk cheddar in some of them. Both versions were delicious!
Ingredients:
1 Tbsp olive oil

1 large onion, chopped and divided

2 garlic cloves, minced

8 oz. button mushrooms, diced

¼ tsp crushed red pepper

¼ tsp dried thyme salt and pepper to taste

1½ cups cooked brown rice
1 tsp olive oil

2 garlic cloves, minced

1½ cups crushed tomatoes

½ tsp dried basil

salt and pepper to taste

6 large collard leaves

Directions:
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.

2. Add 1 tsp oil to the same skillet and sauté the remaining half of the onion until tender. Then add garlic, cook an additional minute, and stir in tomatoes, basil, and salt and pepper. Let this simmer for 20 min.

3. Remove the end of the stem (past the leaf) from each collard green. Then fold each one in half length-wise so that the tough stem is on the outside. Trim some of the stem off, being careful not to cut leaf. Then plunge the leaves into a large pot of boiling water for 1-2 min, until tender. (Or blanch leaves and smash stem with a rolling pin,) Remove from water and let cool for a few minutes.

4. Add about ¼ cup sauce to the bottom of a medium baking dish. Assemble rolls by placing about ½ cup of mushroom and rice mixture at one end of a collard leaf and rolling it, folding ends in as you go. Place each roll in the prepared pan and top with remaining sauce. Bake at 350 for 30 min. Serves 3.

December 9, 2011

Week 2 Veggie List

Salad Mix
Mushrooms
Sunflower Microgreens
Arugula
Japanese White Turnips
Collard Greens
Butternut Squash
Potatoes (Yellow Finn)

December 7, 2011

Winter 2012 - Week #1

Week #1 December 7, 2011

Welcome to the Winter 2012 season! We are so excited to have you with us for another amazing adventure in local, organic, fresh, winter food! Our greenhouses are full of starts for later picking and plants to be harvested now. The storage bunkers are full of the root vegetables grown and harvested earlier this season for you to eat and enjoy. These first two weeks will provide a glimpse of what the rest of the season will provide when we return after the new year. For those returning from Winter 2011, there have not been many changes except in the names of the folks who are growing, picking, and packing your share. Rob, our former coordinator, is busy with graduate school and the imminent arrival of their second child. Liz has replaced him and brings with her a depth of experience with WWOOFing, and coordinating programs in support of farm-to –school foods in  the  Northeast.

The two new partner shares being offered this winter have been whole-heartedly received. While the cheese shares quickly sold out, the Sweet Share can still be added easily. If you want to add one, just give Liz a shout via email or phone.

Again this season, the shares come to you in those re-useable cloth bags. Please return the one from this week, the next time you pick up. If you forget next time, then you can just return two bags the next, next time. Bags going out, bags coming in - the steady ebb and flow of them is what we need. Thanks in advance for the efforts this will require from you. And one other housekeeping item to explain is the procedure if there is a problem when you pick up. The 1^st line is to ask your host for assistance or clarification. If your host can’t fix the problem, then call us. Read carefully and please do not take an item if your name is not on that list. Remember to check your name after you have all of the items that are yours.

Thanks in advance for your trust and support of our farm and our combo partners. You can ‘like’us on Facebook and ‘follow’ us on Twitter now. Links to those as well as the blog are on the 2^nd page of this newsletter. Thanks again and have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, tatsoi, and pe-tsai. The last 3 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.
Mushrooms - This week some will receive oyster mushrooms and the 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 frig. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil. These have a mild, almost nutty flavor - juicy and crunchy.
Pe-tsai – This mild Asian green is somewhat new to the USA. It is very mild with tender leaves and a mild brassica flavor. Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We all here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh. This is creamy flavored; bake, steam, boil or fry – yummy!

The Combo Corner

The apple share from Cherry Orchard this week includes Melrose. This is the official state apple of Ohio. It was developed at the Ohio State breeding program. They are tasty either fresh or cooked.
The bread share from The Village Bakery and Café has changed this season. Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens. This season’s choice is the French Galette, a roundish loaf.

This week’s Cheese Share from Integration Acres is their chevre’. This is a soft cheese. and this week, is salted and then rolled in herbes de Provence. Look for a recipe from Michelle on the next page.

The milk share is not usually mentioned here since each member orders the type of milk wanted.

The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup.

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9370 12-8pm

TIBET – 614-784-8124 11am-6pm

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

UPPER ARLINGTON- 614-506-3086 4-8pm

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

PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm

HYACINTH BEAN – 740-594-9302 12-6pm

HARMONY CHIROPRACTIC –740 592-4631 3-7 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!

Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146

Twitter - http://twitter.com/GreenEdgeGarden

Athens Hills CSA Blog - http://greenedgegardens.blogspot.com

^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Here’s a simple and quick recipe for those lovely little white turnips:

Heat a large heavy skillet on low and then medium heat:

Cut into ½” cubes:

1 medium onion 1-2 medium potatoes 1 bunch of white turnips, stems of 1 bunch of greens 1 large thumb of unpeeled ginger, sliced lengthwise 2-3 large cloves of garlic, chopped tops of one bunch of greens, sliced into ribbons tamari, rice vinegar, or lemon juice salt, pepper and other spices of our choice – cumin or curry, turmeric, etc

Add 2-3 tablespoons of oil or butter and sauté the onion, garlic, ginger, potatoes and turnips; stir until they are all covered in oil; add the stems to these roots; cover with tightly fitting lid; cook for 5-10 minutes, stirring once or twice; when these roots are cooked half through, add the greens, salt, pepper and other spices and stir; after stirring sprinkle the tamari, or other liquid of choice and cover immediately to retain steam; lower the burner to lower and continue heating until the greens are thoroughly wilted; stir and serve over rice, salad, pasta, etc. Garnish with cheese, roasted sunflower seeds, chopped walnuts and cranberries – or don’t bother to garnish at all – just dig in.

Ingredients:
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons

Kosher salt and freshly ground black pepper

1 bunch broccoli

1 pound dried fusilli pasta

½ pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)

½ cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved

Directions: Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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 1 ½ hours. In a small saucepan, immerse the stems of the used mush- rooms in 2 cups of water and 1-2 teaspoons of salt. Cover simmer for at least 1 hour, more is better. Strain, and pour broth into a container and freeze. Great as a soupbase, for rice, for savory sauces and more.

Michelle Gorman from Integration Acres sent us this recipe that she says is really good. It certainly sounds tasty to us! (This recipe calls for 8 oz of cheese, so to use the cheese from today’s share, cut this recipe half.)

Baked Goat Cheese with Mixed Salad Greens,
adapted from Chez Panisse Café Cookbook by Alice Waters

8 ounces chevre rolled in salt and Herbes de Provence 1 cup extra-virgin olive oil
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens

1. Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)
2. Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate. With a spatula, carefully place two discs of the baked cheese on each plate.

December 2, 2011

Week 1 Veggie List

The Winter 2012 Athens Hills CSA will be starting next Wednesday! Welcome to all of our members, new and old. We have increased the size of our Community Supported Agriculture program to almost 200 members this season, and we're so excited to have each of you with us!

We will be posting the first newsletter next Wednesday.The veggies for the first delivery (which includes all full share members and some half share members):
Salad Mix
Sunflower Microgreens
Mushrooms
Pe-Tsai
Arugula
Japanese White Turnips
Butternut Squash
Carola Potatoes