“Why,” you may ask ,”am I receiving 2 bunches of chard this week?” In true CSA tradition, the simple answer is, “We have lots of it, and so we share it with you!” In general, we try to avoid this doubling. This week, it is unavoidable; we have abundance! If you can’t use all of it now, there are directions for freezing on page 2. For all full share members, there is still one week after this one. For half share members who are picking up today, this is your last delivery for this Winter 2012 season. We say a fond goodbye, and hope that you have signed up for this Summer 2012 cycle which starts this June 20th. If you are not signing up for summer, then please accept our gratitude for your participation this winter, and perhaps you will join us for next winter. We will email you 1st with the reservation form for Winter 2013 this fall. Thanks again for your support.
Because it’s spring, we are already behind with mowing and trimming, and may not catch up until the middle of the summer. Hopefully, it will be done for the Open Farm Day this summer in late July. (You are certainly welcome to attend.) The west field will soon be mown and disked. The engineering projects from the OU students are almost installed. The starts house is full of new and tender plants waiting patiently for their transition to the outside. We are waiting patiently for the wind to stop so we can pull new plastic on the greenhouse Kip has been repairing. You can stay in touch with us during the break via Facebook or the Athens Hills CSA blog. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Laurel, Alicia, Natalie and Emily)
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 – Everyone has shiitake this week.
Sunflower/MicroMix Microgreens – We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventually. The mixed microgreens are spicier, more delicate, and won’t store quite as long. But they’re certainly good!
Swiss Chard – We grow this green all year because it will grow in every season. (It’s the only green that grows well the cold of the winter or the heat of the summer.) Known for its mild flavor and versatility, it’s great steamed, stir-fried, braised, sautéed, or in soup. It’s no wonder that it is our most popular!
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
Arugula – As described 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.
Carrots – The 4th and last bed is now large enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious. We will have enough to deliver them to you both this week and next!
The apple selections from Cherry Orchard are finished for winter.
This week’s bread from The Village Bakery and Café is the French Baguette.
The cheese from Integration Acres is Smoky Goat, a pasteurized chevre that is rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood. Try it with a baguette and fruit for
a simple, satisfying lunch. Spicebush (Lindera benzoin) is a perennial shrub native to the eastern United States; its berries, leaves and twigs have a variety of uses that range from the culinary and medicinal to in the landscape.
**Please return your share bags to the host site. Thanks again!**
Freezing Chard (or other greens)
I found a blog online called The World in My Kitchen and this page has lots of good information with clear, concise directions. For those of you who aren’t viewing this newsletter online, this is the ‘nutshell’ version:
“The trick is to blanch them first.” Wash the greens in cold water. Roughly chop the greens as most recipes call for slicing or chopping. Place greens in pot of boiling water (a pasta cooker with straining basket that fits inside is ideal). Have a large bowl with ice water ready. Cover the pot and cook the chard for 2 minutes. Start your timer as soon as the greens are in the water. When the timer goes off, shock the greens in the ice water to stop the cooking. Remove the cooled greens (2 mins. in the ice water), squeeze out as much water as you can, and also let it drain. Place greens in freezer bag and remove as much air as you can. Label and date the package, and put in layers in freezer. They last 9 months in a regular freezer or 1 year in a deep freeze.
Chard, Collard, Spinach, Turnip and Beets – 2 mins.
Kale – 3 minutes
Arugula and Carrot Salad with Walnuts and Cheese
2 tablespoons walnut oil
Directions:
1.) Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2.) In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3.) Shortly before serving, toss the salad with the dressing.
Warm, French Lentil Salad with Carrots and Arugula
Yield: 4 servs. Prep Time: 10 mins. Cook: 15 – 20 minutes This recipe is for a side salad. If you want to serve this as an entree, please double the recipe. From: www.ReturnToSundaySupper.com.
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Whisk together vinegar, oil, mustard, sugar and salt; stir into mushroom mixture. Let cool slightly.
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