Sunflower or Micromix Microgreens
Swiss Chard
Beets
Carrots
Summer Squash
Onions
Basil
July 13, 2012
July 11, 2012
Week 4 Newsletter, Summer 2012
ATHENS HILLS CSA
Life became instantly easier last Friday with the return of the electrical power to the various devices around the farm: walk-in coolers, electric deer fence, water pumps, lights, computers, portable phones, refrigerators, freezers – well, I’m sure you know too. Many of our neighbors up one hollow or another are still without power though. It seems folks at the end of the line with a broken wire or pole are the last to be reconnected.
Work here never stopped though, even in the 100+ temperatures, watering and some tending was needed. At the market on Saturday, the starting bell rang 20 minutes early since there were so many people there trying to shop before the temperature climbed. Most customers were gone before the end of market. The Hampton Inn located next to the parking lot where the market is held, sent tubs of ice and towels to keep vendors and customers cool. And that was a VERY COOL thing for them to do. It’s just one of the reasons why this is such a great community!
Later this week, plans for the July 29th Open Farm Day will really start to take shape. A preliminary meeting yesterday between Liz, Dan, Kip and I will make some of those plans easier to implement. Just as with the CSA season planning, we are always trying to create a better experience for those who come. The layout of the event will change a little making it easier for folks to find the meeting spot at the farm. Children’s activities and music will be closer to each other also.
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
THIS WEEK’S VEGGIES
Salad Mix – For the summer mix, there are 7 varieties of lettuce. 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.
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.
Swiss Chard – The chard has returned this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Basil – Remember to look in your share bag for the separate bag of basil. In some of the locations, the basil is separate from the rest of the share because it stores best at a warmer temperature than the rest of the veggies.
Carrots – Yes to the carrots again this week. We hope you are enjoying the flavor difference of freshly harvested carrots and the ones that have stored for who knows how long in the produce aisle.
Beets - We are so thrilled to have beets for you again this week. Some years the germination rate is very poor, but this year isn’t one of them.
Summer Squash – We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
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.
Swiss Chard – The chard has returned this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Basil – Remember to look in your share bag for the separate bag of basil. In some of the locations, the basil is separate from the rest of the share because it stores best at a warmer temperature than the rest of the veggies.
Carrots – Yes to the carrots again this week. We hope you are enjoying the flavor difference of freshly harvested carrots and the ones that have stored for who knows how long in the produce aisle.
Beets - We are so thrilled to have beets for you again this week. Some years the germination rate is very poor, but this year isn’t one of them.
Summer Squash – We grow 4 varieties of summer squash. This week everyone’s share will be a little different since the squashes are mixed, but they weigh 2 lbs. You can find pictures with names of the different varieties on the blog.
EXTRAS BOX
This week at each site you will find the 1st of the “Extras Box”. In
the box this week are extra cucumbers. It’s not enough to give a share
to each member, but too much for us to sell or even use up. Please feel
free to take some and remember the folks who are picking up after you
too. Thanks and we hope you enjoy this little extra bounty.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start next week!
The bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres “is Chase Cheddar, a raw goat's milk cheese that's aged over two months. During the cheese making process, the curds are salted, and then the wheels are rubbed with coarse salt before being waxed for aging. Many cheeses are named for where they are made; we named this white cheddar after the Chase family, neighbors whose lineage dates back to pioneer days. Our farm also sits on Chase Road. Try this cheese with apples slices or a glass of cold beer.” Thanks for the info, Michelle.
The bread from The Village Bakery and Café is the French Galette.
The cheese from Integration Acres “is Chase Cheddar, a raw goat's milk cheese that's aged over two months. During the cheese making process, the curds are salted, and then the wheels are rubbed with coarse salt before being waxed for aging. Many cheeses are named for where they are made; we named this white cheddar after the Chase family, neighbors whose lineage dates back to pioneer days. Our farm also sits on Chase Road. Try this cheese with apples slices or a glass of cold beer.” Thanks for the info, Michelle.
**OPEN FARM DAY is July 29th Please join us for a potluck at the Amesville Grange followed by tours, music and kid’s activities at the farm. Hope to see you there!**
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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES 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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET – 614-252-3951 3-8pm
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES 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!
TIMELY TIPS
This is a new section for the newsletter. Like ‘Hints from Heloise’, it will contain the great ideas that members send back to us. Hope it’s useful for you! ~ from May in Athens: “I put part of my basil in a glass of water in the fridge (after cutting the ends of the stems); keeps a little longer. Any excess I hang in my mud room to dry; store dried leaves in a jar. Great for cooking, but did you also know that it makes a lovely/healthy tea? From fresh or dried basil ... It's a very mild, pleasant flavor, which can be enhanced with a bit of honey to sweeten, or taken straight. That's a Mediterranean thing: Basil tea is supposed to be an ancient calmative for stomach problems.” She later told me that the fresher the cut basil, the better it seems to stay.
~from Eva in Clintonville: “…I figured out that slicing your mushrooms with scissors is easier than with a knife. I just chop them right into the frying pan. Have a great week. We can't wait for the open house!”
Send us your tips for handling and using these weekly items so we can share them with others. Or, post them directly to our blog: www.greenedgegardens.blogspot.com
RECIPES
Beet, Carrot, and Zucchini Salad
Last week for Friday Farm Lunch, Liz and Mark created some wonderful dishes including this one below. This raw salad is deliciously crunchy and fresh.
Last week for Friday Farm Lunch, Liz and Mark created some wonderful dishes including this one below. This raw salad is deliciously crunchy and fresh.
1. Wash and scrub one large beet thoroughly. Do the same with one medium zucchini or any long summer squash, and 2-3 medium carrots.
2. Grate these colorful beauties into a large bowl using a medium fine grate. Add some micro-greens. Sprinkle with lemon juice, olive oil, salt, pepper and any other of your favorite spices. Toss and chill.
3. Many people ate it just like that and raved; others put it atop some of the other wonderful dishes.
4. One variation that I thought might be tasty was to start with this salad; add some grated onion and chopped garlic; cooked rice, and maybe cheese. Then roll it in a scalded cabbage leaf or a leaf of Swiss chard. Put these rolls in a baking dish, cover and bake at 3500 for about 45 minutes. Spoon a sauce over them and serve.
Jamaican Cabbage and Carrots
Jamaican Cabbage and Carrots
from www.indobase.com
Ingredients:
Ingredients:
1 cabbage (small head)
3 tbsp. oil
2 cups carrot (shredded)
2 tsp. salt
a pinch of cayenne
Directions:
Directions:
Shred cabbage and carrots. Simmer in just enough water so as to have the cabbage completely immersed. Cook until cabbage is done but still crisp; cook for about 10 minutes. Add salt and cayenne; a few green chilies greatly add to the flavor.
Suggestions: Do not drain the excess water before serving.
Carolina Slaw
from southernfood.about.com. This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
Suggestions: Do not drain the excess water before serving.
Carolina Slaw
from southernfood.about.com. This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
Ingredients:
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Preparation:
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!
Westphalia Slaw Dressing
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
Preparation:
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!
Westphalia Slaw Dressing
www.yummly.com
Ingredients:
2/3 cup sugar
½ cup vinegar
¾ cup vegetable oil
½ tsp salt
1 tsp celery seed
½ tsp dry mustard
1 tsp pepper
Mix well in a pint jar. Can also be used for wilted lettuce (just heat).
Mix well in a pint jar. Can also be used for wilted lettuce (just heat).
July 6, 2012
July 4, 2012
Week 3 Newsletter, Summer 2012
ATHENS HILLS CSA
The good news about last Friday’s storm is that there was no flooding around here, or report of any injuries to people. We did lose the top plastic from two of the greenhouses. One sycamore and one catalpa tree lost one big branch each, but those branches did no damage to anything. There is still no electric and rumors abound that we won’t have any until Friday or Saturday. We were able to load all of the produce from the two walk-in coolers into the box of the refrigerator truck we use to deliver. Fortunately, the cooling unit for that has a separate diesel motor. And after some frantic and panicky moments searching for the fuel, we have been able to keep cold items cold. Another portable generator keeps the freezer running, and, just today, was put to use to turn on the computers in the office. Our lessons: Don’t forget to keep drinking water stored; life without electricity is much slower; take care of your neighbors; having a great crew of workers makes hard work bearable, and sometimes fun.
We had a spare piece of plastic to repair one of the houses, so that was finished on Sunday. Monday morning, Kip drove the 2 hours to the greenhouse supply store and back for a piece to repair the second. Between the stress of coping with the excessive heat and the countless problems that occur with equipment during times like this, we welcome the relief offered by the little pop-up thunderstorms that break the tension. We will be ever grateful when the power is restored to our farm and community. But we can’t help wondering if we can somehow reduce our dependence on a utility that is so fragile and helpless in the face of severe weather.
As for the field work, of course the weeding and planting continues: more beets, beans, basil, and salad mix are scheduled for this week. We are also beginning to mulch the winter squash field. Irrigation in the tomato houses continues, but the field crops are in good shape for rain. We hope you have a safe and fun-filled 4th of July. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
THIS WEEK’S VEGGIES
Salad Mix – For the summer mix, there are 7 varieties of lettuce. 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 - It’s shiitake this week.
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.
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Our 1st summer carrots! Try them shredded in your salad, roasted on your grill, or steamed with a little butter.
Basil – As explained before, do not refrigerate this. Keep it cool around 55-60 degrees for the best storage.
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Cucumber - A summer staple for some folks, this crunchy favorite is a great addition to a salad, or is tasty when marinated a sweet vinaigrette.
Mushrooms - It’s shiitake this week.
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.
Beets - We have more beets for you this week. They are sweet and flavorful. The greens are also very tasty!
Carrots – Our 1st summer carrots! Try them shredded in your salad, roasted on your grill, or steamed with a little butter.
Basil – As explained before, do not refrigerate this. Keep it cool around 55-60 degrees for the best storage.
Cabbage – We are happy to provide some bounty from one of our fellow organic farmers here. We can’t grow cabbages here, but he grows them very well and we wanted to share them with you.
Cucumber - A summer staple for some folks, this crunchy favorite is a great addition to a salad, or is tasty when marinated a sweet vinaigrette.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start in mid-July.
The bread from The Village Bakery and Café is French Galette.
The cheese Share from Integration Acres is Feta.
The bread from The Village Bakery and Café is French Galette.
The cheese Share from Integration Acres is Feta.
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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES 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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET – 614-252-3951 3-8pm
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES 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!
~~Open Farm Day is at the end of this month!~~
On July 29th, we invite you to visit our farm to meet our crew, see where your food is grown, and share a delicious potluck meal! The potluck will begin at 1pm, and tours of the farm will follow. This summer’s Open Farm Day will also feature kids activities! Friends and family are welcome. Stay tuned for more details!
RECIPES
Roasted Beets with Balsamic Glaze Recipe
from www.simplyrecipes.com
from www.simplyrecipes.com
Cook time: 1 hour, 15 minutes
Yield: Serves 6 to 8.
Ingredients:
Ingredients:
2 pounds red beets, medium sized, scrubbed clean, green tops removed
Olive oil
Salt
½ cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Method:
Method:
1. Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets, and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
2. While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
3. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
4. Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.
Roasted Baby Carrots Recipe
from: www.simplyrecipes.com
Prep time: 5 mins. Cook time: 35 minutes
Ingredients:
Roasted Baby Carrots Recipe
from: www.simplyrecipes.com
Prep time: 5 mins. Cook time: 35 minutes
Ingredients:
1 ½ lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot
1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt
Freshly ground black pepperMethod:Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper. Roast uncovered for 30 to 40 minutes on middle rack or bottom rack, until well browned.
Cucumber and Onions in Vinegar and Sugar
Servings: 4
Cucumber and Onions in Vinegar and Sugar
Servings: 4
Ingredients:
1 ½ cups thinly sliced cucumber
1 ½ cups thinly sliced cucumber
½ cup thinly sliced red onion
1/3 cup white vinegar
5 Tbsp water
¼ cup white (granulated) sugar
¼ tsp salt
¼ tsp black pepper
Directions:
Layer cucumber and onion in a bowl. Combine remaining ingredients in another bowl, stirring until sugar dissolves. Pour over vegetables. Cover and chill at least 2 hours. Serve with slotted spoon.
Directions:
Layer cucumber and onion in a bowl. Combine remaining ingredients in another bowl, stirring until sugar dissolves. Pour over vegetables. Cover and chill at least 2 hours. Serve with slotted spoon.
Steamed Cabbage and Vegetablesfrom yummly.com
Ingredients:
1 medium head of cabbage, shredded
1 medium head of cabbage, shredded
1 bunch carrots
8 ounces mushrooms, sliced
1 large onion, sliced
1 bell pepper, chopped
3 turnips, chopped
1 ½ cups water
1 cup chicken broth, low-fat
½ cup sugar
2 tablespoons butter
salt
pepper
Directions:
1. In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushrooms, peppers, and lastly, the turnips.
2. Slowly add the water and chicken stock.
3. Sprinkle with sugar, salt and pepper and any others seasoning of your choice.
4. Dot with butter. Cover, bring to a boil.
5. Simmer for an hour or until veggies are fork tender.
Live Fermented Sauerkraut
You can enjoy this delicious condiment, with myriad health benefits, by making it yourself. All you need is cabbage and salt! The salt draws water out of the cabbage, creating a brine in which microorganisms can work their magic. Chop the cabbage fine, sprinkle with salt to taste (approximately 2 Tbsp salt for 3 lbs of cabbage), mix in a ceramic crock, and cover with a weight (to keep the cabbage below the surface of the brine) and a cloth to cover the crock. Read more detailed instructions here: http://www.wildfermentation.com/making-sauerkraut-2/
Directions:
1. In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushrooms, peppers, and lastly, the turnips.
2. Slowly add the water and chicken stock.
3. Sprinkle with sugar, salt and pepper and any others seasoning of your choice.
4. Dot with butter. Cover, bring to a boil.
5. Simmer for an hour or until veggies are fork tender.
Live Fermented Sauerkraut
You can enjoy this delicious condiment, with myriad health benefits, by making it yourself. All you need is cabbage and salt! The salt draws water out of the cabbage, creating a brine in which microorganisms can work their magic. Chop the cabbage fine, sprinkle with salt to taste (approximately 2 Tbsp salt for 3 lbs of cabbage), mix in a ceramic crock, and cover with a weight (to keep the cabbage below the surface of the brine) and a cloth to cover the crock. Read more detailed instructions here: http://www.wildfermentation.com/making-sauerkraut-2/
June 29, 2012
June 27, 2012
Week 2 Newsletter, Summer 2012 CSA
ATHENS HILLS CSA
Welcome to the half-share members picking up for the first time today. We are so pleased and thankful to have you as a part of our farm’s community. For the full-share members, welcome back! Because we split the weeks for the half-share folks, sometimes you will see information repeated from one week to the next. Sorry for the repetition, but we need to make sure that all members receive important news. Thanks for your patience. This summer’s unpredictable weather patterns are keeping us on our toes, for sure! On Monday, Kip made a special trip to our greenhouse supplier for additional irrigation drip tape for the winter squashes. Usually, just catching 2 or 3 nice rains and mulch will set the stage for the fall bounty, but this year, those needed rains are not so reliable. Having product for the winter season is critical. The drip tape won’t spoil, and can be used again and again if we’re careful… We are so fortunate to have three ponds that we can use if we need to water.
And speaking of winter squash, this week we will be choosing and ordering the seeds to plant for fall and winter harvest. At times, I sit in awe of the amount of forward planning and backward counting required to have vegetables ripe and ready to harvest when they are needed. For that Dan earns a huge “Good Work”. This week also finds us seeding more carrots, dill and cilantro, and transplanting more chard. Of course, once or twice a week, someone (or some few) weaves the tomatoes vines ever higher as we anticipate the beginning of the harvest of these most prized summer delights.
Lastly, I was informed that the zucchini in this week’s share varies greatly in size. Liz packed this methodically by host site, so when zucchini is packed again, she knows which site received which size. She will make sure that the amounts will be fair for all in the long run. Thanks for your understanding.
Remember that next week’s pickup is NOT on Wednesday, but Thursday for all of the Columbus shares. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Theo, Penny, Liz, Mark, Rob, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
THIS WEEK’S VEGGIES
Salad Mix – For the summer mix, there are 7 varieties of lettuce. 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 - All but one site is receiving shiitakes this week and the other is getting Oyster. We try to give everybody oysters at least once. The oysters are more delicate than the shiitake and do not store as well.
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.
Sweet Basil - We grow lots of basil! We try to give you enough without overwhelming. Experience tells us some won’t get enough; some will get way more than they want. This herb should only be put in the refrigerator for a few days. If you are keeping it longer, find a place where the temperature is around 55-60 degrees for the optimum storage environment.
Swiss Chard - This green is the summer stand-by. Versatile, mild, and nutritious – low glycemic load, but a little high in sodium. Stir-fry, sauté, or shredded in a miso broth are just a few of its uses.
Cucumbers – Not only are these delicious in a sweet vinegar dressing, but when blended with yogurt, they make a tasty contrast to spicy foods.
Zucchini – A great addition to any summer dish.
Cilantro - Like arugula, this is a ‘love it or hate it” flavor. It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Smoky Goat, a pasteurized chevre rolled in salt, black pepper, & ground spicebush berries before being lightly smoked over apple wood.
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 and it also is not mentioned since it is the same every month.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Smoky Goat, a pasteurized chevre rolled in salt, black pepper, & ground spicebush berries before being lightly smoked over apple wood.
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 and it also is not mentioned since it is the same every month.
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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES 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!
**Remember to bring your bag with you to return next time you pick up. This saves resources for all of us. Feel free to bring your own bags and transfer items. Then just leave our bag there. We will pick it up the next week. Thanks!**
RECIPES
Citrus-Basil Vinaigrette
Ingredients:
1/4 cup olive oil
Ingredients:
1/4 cup olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
¼ lemon, zested
½ teaspoon salt
1 tablespoon honey
1/8 cup chopped fresh basil
1 teaspoon white wine vinegar
Directions:
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Cilantro Pesto Recipe
Ingredients:
Directions:
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Cilantro Pesto Recipe
Ingredients:
2 cups, packed, of cilantro, large stems removed
½ cup blanched almonds
¼ cup chopped red onion
½ teaspoon chopped & seeded serrano chile
½ teaspoon Kosher salt
¼ cup olive oil
Directions:
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
Raita Indian Yogurt for Falafel
Ingredients:
1 cucumber - peeled, seeded and thinly sliced or grated
Directions:
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
Raita Indian Yogurt for Falafel
Ingredients:
1 cucumber - peeled, seeded and thinly sliced or grated
1 cup Greek yogurt
1 ½ tablespoons lemon juice
1 tablespoons chopped fresh mint
¼ teaspoon white sugar
1/8 teaspoon kosher salt
Directions:
Stir together all of the ingredients in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Simple Swiss Chard
Directions:
Stir together all of the ingredients in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Simple Swiss Chard
~from AllRecipes.com
Ingredients:
Ingredients:
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
¼ cup balsamic vinegar
salt and pepper to taste
Directions:
Directions:
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Savory Swiss Chard
Savory Swiss Chard
~from FoodNetwork.com Rachel Raye
Ingredients:
Ingredients:
2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 teaspoon
½ tsp smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
½ cup chicken stock
Directions:
Directions:
In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan, and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt, pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.
Sautéed Swiss Chard with Parmesan Cheese
Sautéed Swiss Chard with Parmesan Cheese
~from AllRecipes.com
Ingredients:
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems & center ribs cut out & chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions:
Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Summer Squash Hummus
Summer Squash Hummus
~from www.relish.com. Prep Time - 5 minutes.
Ingredients:
Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 cup coarsely chopped zucchini, or other summer squash
1 garlic clove, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ C. extra-virgin olive oil
1 teaspoon fresh lemon juice
Directions:
Directions:
Combine all the ingredients in a food processor and pulse until desired consistency is reached. Serve with pita bread, grilled tortillas or vegetable sticks for dipping.
June 22, 2012
Week 2 Veggie List
Salad Mix
Sunflower Microgreens
Mushrooms
Basil
Swiss Chard
Cucumber
Zucchini
Cilantro
Sunflower Microgreens
Mushrooms
Basil
Swiss Chard
Cucumber
Zucchini
Cilantro
June 20, 2012
Week 1 Newsletter, Summer 2012
ATHENS HILLS CSA
Welcome to the 1st week of the Athens Hills CSA. We are so excited that you are joining us this season. We are ever grateful that you have chosen to support our farm, our workers, and this way of life. We hope you can join us for the Open Farm Day on Sunday, July 29th for a potluck lunch at the local Grange Hall, and then tours of the farm so you can greet your veggies personally. We’ll include more details later. This starts at 1:00pm and ends around 5:00pm.
Last week, Kip and George put the finishing touches on our new outside wash station, and not a moment too soon. This will be used for cleaning roots and greens. We still wash and pack the salad mix and microgreens in the packing room. (In case you aren’t aware of this, our packing facilities are inspected twice annually by the FDA). Earlier this spring, George built the last two intern cabins. The crew planted 600 asparagus crowns (which we can’t harvest for another 2 years). Kip finished the fence expansion project so that the entire bottom west field is protected from future deer devastation. Dan and the crew recently completed 3 new raised beds that are 3.5’ x 175’. These are so helpful for the crops like salad mix and herbs that are reseeded throughout the season.
These special projects were only part of the work. The top priority for the spring was the planting. Seeds of many varieties, starts of peppers, tomatoes, greens, cucumbers, and squashes; white, yellow, blue, and red potatoes, sweet potatoes and more. Some of these plantings (certain potatoes and the winter squashes) will be harvested and stored for the winter CSA cycle.
The format for the newsletter is the same throughout the season, so you can find host numbers and pickup hours to the right of this. Please call your host 1st if there is a problem with your share. To the left is the week’s list of veggies with some helpful hints for storage or use. The 2nd page is filled with recipes for some of this week’s items. We love feedback about these recipes and will use your favorites when you send them. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Bethany, Alicia, Chris, Natalie, Glenn, and Emily)
THIS WEEK’S VEGGIES
Salad Mix – For the summer mix, there are 7 varieties of lettuce. 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 there are shiitakes. To keep these treasures fresh longer, place the paper bag of shrooms in your veggie crisper. Some folks also put the paper bag in a plastic one. This keeps the moisture in the bag, but not soaking the mushrooms.
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.
Sweet Basil - We grow lots of basil!. We try to give you enough without overwhelming. But, experience tells us some won’t get enough and some will get way more than they want. This herb should only be get in the refrigerator for a few days. If you are keeping it longer, find a place where the temperature is around 55-60 degrees for the optimum storage environment.
Beets – This is our 1st harvest of the summer beets – we’ve been waiting for you. They are sweet and delicious. Roasting, baking, boiling and pickling are just a few ways to enjoy these.
Cilantro – Somehow, it just isn’t summer without cilantro. We use it chopped in salad or fresh salsa, pasta sauces, as the main ingredient in a pesto, or in anything else.
Kale – We can’t live without fresh greens. They’re good fiber that tastes great. Soup or sauté is an excellent way to use it. Raw, ‘massaged’ kale is a favorite around the farm.
THE COMBO CORNER
The fruit selections from Cherry Orchard will start in July.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Chevre – hand-shaped soft balls rolled in coarse salt and made from pasteurized goat milk.
The milk share from Snowville Creamery is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month and it is also not mentioned since it is the same every month.
This week’s bread from The Village Bakery and Café is French Galette.
This week’s cheese from Integration Acres is Chevre – hand-shaped soft balls rolled in coarse salt and made from pasteurized goat milk.
The milk share from Snowville Creamery is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month and it is also not mentioned since it is the same every month.
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
HILLIARD POWER SHACK – 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PILATES 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!
**Remember to bring your bag with you to return next time you pick up. This saves resources for all of us. Feel free to bring your own bags and transfer items. Then just leave our bag there. We will pick it up the next week. Thanks!**
RECIPES
Massaged Kale
A favorite recipe here at the farm, especially for Friday Farm Lunch, is Massaged Kale. We include this each season for folks who have never tried it, heard of it, or can’t believe it’s true.
Directions:
Wash a bunch of kale and dry the leaves. Tear kale leaves into bite-sized pieces and place in a large bowl. Drizzle leaf pieces with olive oil, lemon juice or cider vinegar, and honey. Drizzle with caution. You can always add more – removing it is much harder. Now, literally, use your fingers to massage the kale. The acid from the lemon juice/vinegar combined with the bruising from the finger tips causes the pieces to wilt. The texture becomes that of lightly sautéed kale, but it is totally raw. The sweetness of the honey completes the flavor profile. Mmm, I can taste it already.
A favorite recipe here at the farm, especially for Friday Farm Lunch, is Massaged Kale. We include this each season for folks who have never tried it, heard of it, or can’t believe it’s true.
Directions:
Wash a bunch of kale and dry the leaves. Tear kale leaves into bite-sized pieces and place in a large bowl. Drizzle leaf pieces with olive oil, lemon juice or cider vinegar, and honey. Drizzle with caution. You can always add more – removing it is much harder. Now, literally, use your fingers to massage the kale. The acid from the lemon juice/vinegar combined with the bruising from the finger tips causes the pieces to wilt. The texture becomes that of lightly sautéed kale, but it is totally raw. The sweetness of the honey completes the flavor profile. Mmm, I can taste it already.
Basil Pesto
In a food processor bowl combine and process until smooth:
1-3 cloves garlic (to taste)
In a food processor bowl combine and process until smooth:
1-3 cloves garlic (to taste)
¼ C. raw sunflower seeds
¼ C. olive oil
Add 1 cup of the basil leaves and process until smooth. Add either ¼ C. parmesan or (for non-dairy) ¼ C. nutritional yeast and another 1 cup of basil leaves and process. Add 1 more cup of basil leaves and process. You can also add more oil if necessary, to make the pesto more liquid or smooth.
You can use walnuts, raw cashews, or the more traditional pine nuts instead of the sunflower seeds also.
On Sunday, I got an email from long-time members, the Riordan’s with this message: “ I know what I’m making with this week’s beets…” Here it is:
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
You can use walnuts, raw cashews, or the more traditional pine nuts instead of the sunflower seeds also.
On Sunday, I got an email from long-time members, the Riordan’s with this message: “ I know what I’m making with this week’s beets…” Here it is:
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
makes about 1 quart
Ingredients:
Ingredients:
(They substitute Snowville ½ & ½ for all milk and cream.)
2 cups milk
2 cups milk
4 tsp. cornstarch
1¼ cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
½ tsp. kosher salt
Peel of 1 orange
3 tbsp. mascarpone cheese, softened
½ cup puréed roasted beets
2 tbsp. poppy seeds
Directions:
Directions:
1. In a bowl, stir together ¼ cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
2. Place mascarpone cheese in a bowl and pour in ¼ cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.
Cilantro Potatoes
Ingredients:
1 bunch fresh cilantro, chopped
2. Place mascarpone cheese in a bowl and pour in ¼ cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.
Cilantro Potatoes
Ingredients:
1 bunch fresh cilantro, chopped
1 garlic clove, minced
¼ cup olive oil
3 pounds potatoes, peeled and cubed
½ teaspoon salt
Directions:
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt.
Directions:
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt.
Shiitake Mushrooms
An easy way to enjoy shiitakes mushrooms is to simply sauté them in butter and olive oil. Start by removing the stems by pulling them off, or simply use a knife. Slice the caps into pieces about 3/8” thick. Peel 1-3 cloves of garlic (to your taste), smash, chop and stir into the frying/sauté pan with the melted butter/oil. Stir and simmer for several minutes. Add the mushrooms and cover with a tight fitting lid. Season the mushrooms with tamari, dry red wine, or any other flavor that you enjoy. Sauté until tender, about 15-25 minutes until desired texture is reached. Serve warm over cooked pasta, rice, or as a side dish.
Grilled Peaches with Chevre and Honey
Ingredients:
3 peaches
½ cup chevre
honey, to taste
(optional: ¼ cup pecans, toasted and chopped)
Directions:
Preheat grill to medium. Cut peaches in half, remove the pits and grill fruit, cut side down, for 2-3 minutes, until the flesh gets soft. Place peaches on a plate and top with cheese. Drizzle with honey, sprinkle with pecans, and serve.
Directions:
Preheat grill to medium. Cut peaches in half, remove the pits and grill fruit, cut side down, for 2-3 minutes, until the flesh gets soft. Place peaches on a plate and top with cheese. Drizzle with honey, sprinkle with pecans, and serve.
June 15, 2012
Week 1 Veggie List, Summer 2012 CSA
Salad Mix
Sunflower Microgreens
Mushrooms
Basil
Cilantro
Beets
Kale
Sunflower Microgreens
Mushrooms
Basil
Cilantro
Beets
Kale
June 4, 2012
CSA Interim Update #2
Just a few more weeks now until our Summer 2012 CSA starts up! Our first delivery will be Wednesday, June 20th. All full share members will receive a share on June 20th. Half share members will receive their first share on either June 20th or June 27th, depending on their pick up site.
If you or someone you know would like to enroll, we do still have space! Check out the enrollment info at http://www.greenedgegardens.com/CSA.htm.
We've started up our Friday Farm Lunch! It's a summer tradition at the farm to gather together every Friday for a meal prepared by two of us, using lots of fresh vegetables and mushrooms from the farm. Alicia and Bethany made delicious pesto lasagne, pesto pasta, and curried rice salad; of course, they also included a big, fresh green salad! We all look forward to the feasts every week. Thanks, Alicia and Bethany!
If you or someone you know would like to enroll, we do still have space! Check out the enrollment info at http://www.greenedgegardens.com/CSA.htm.
We've started up our Friday Farm Lunch! It's a summer tradition at the farm to gather together every Friday for a meal prepared by two of us, using lots of fresh vegetables and mushrooms from the farm. Alicia and Bethany made delicious pesto lasagne, pesto pasta, and curried rice salad; of course, they also included a big, fresh green salad! We all look forward to the feasts every week. Thanks, Alicia and Bethany!
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