ATHENS HILLS WINTER CSA:

WEEK THREE

Hello Everyone!

Happy New Year! I hope everyone enjoyed all the holidays that you celebrate this time of year. With plenty of friends, family and food around, I know that I manage to have a good time visiting with folks and I hope that you did too.

One of the benefits of celebrating (any time of year) is the bounty of delicious food that appears at our tables thanks to the hard work of our loved ones. But what do you do with all of the leftovers (and for you, with your new bag of veggies)? Hopefully the recipes I’ve included this week can help with these dilemmas. I pulled these wonderful ideas from one of my new Christmas gifts and from one of my tried and true favorite cookbooks. If they don’t work for you, I hope they at least provide enough inspiration and innovation to help you use up many of those goodies that came your way over the past couple of weeks!

The crew here at Green Edge is happy to have all of you with us to ring in a new and exciting year here at the farm. We wish all of you joy, success, and peace in 2008! Thanks for all of your support and have a great week!

Best Wishes,

Claudia

FEATURED VEGGIES

8 oz. Salad Mix: A mix of several lettuce varieties picked for their delicious taste and color combinations.

6 oz. Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).

4 oz. Mushrooms: Pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.

1 bunch of Tatsoi: A beautiful Asian green that is a member of the Brassica family. It is technically a mustard green, but is quite mild and crunchy. It is a delicious raw addition to our salad mix, and is also wonderful steamed or sautéed with your favorite seasonings.

1 bunch of Swiss Chard: Another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green.

4lbs. Potatoes: Wow! What a wonderful and versatile vegetable that is common to so many of the world’s cuisines; this tuber finds its wild origins high in the Andes where Peruvian farmers were cultivating fifty different varieties by the time the Spanish arrived.

2 heads of Garlic: A perennial from the Lily family; many of you are already familiar with its myriad of uses and attributes so I will say no more about this gem.

Recipe: Twice-Baked Potato Casserole (Serves 10-12)

4lbs. Potatoes

1 8oz. package of cream

cheese, room temp.

½ C. butter, softened

2 C. shredded sharp Cheddar cheese

1 pint sour cream

2 cloves garlic, minced

1 ½ tsp. salt

½ tsp. pepper

¼ C. chopped chives for garnish

6 slices bacon, cooked crisp, drained, and crumbled, for garnish

Preheat the oven to 350F. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft.

Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Add the cream cheese, butter, 1 C. of the Cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, pepper and stir again.

Spray a 13 by 9-inch baking dish with vegetable oil cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.

When read to bake, preheat the oven to 350F. Remove the plastic wrap and bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 C. Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving. Enjoy!

(Recipe courtesy of Paula Deen Celebrates, 2006)

Recipe: Greek Salad Dressing (Makes about 1 cup)

This recipe and the one that follows could be used both as a salad dressing and as a “sauce” for the greens in this week’s bag. Simply chop the greens and sauté or steam them until bright green. Pour the dressing (amount of which is entirely to your taste) on the warm greens and toss. Serve immediately and enjoy!

½ C. olive oil

¼ C. canola oil

1/3 C. fresh lemon juice (about 3 lemons)

1 tsp. salt

¼ tsp. pepper

1 clove garlic, minced

¾ tsp. dried oregano

¼ tsp. sugar

Place all of the ingredients in a pint jar with a tight-fitting lid. Shake well. Store in the refrigerator for up to two weeks. When ready to use, allow the dressing to come to room temperature and shake well.

(Recipe courtesy of Paula Deen Celebrates, 2006)

Recipe: Honey-Lime Dressing (Makes about 1 1/3 cups)

1/3 C. honey

½ tsp. finely shredded lime peel

¼ C. lime juice

1/8 tsp. ground nutmeg

¾ C. salad oil

In a small mixing bowl, combine honey, lime peel, lime juice, and nutmeg. Beating with an electric mixer on medium speed, add oil to honey mixture in a thin steady stream. Continue beating till mixture is thick. Serve immediately or cover and store in the refrigerator up to 2 weeks.

(Recipe courtesy of Better Homes and Gardens: New Cook Book, 1996)

Have a wonderful couple of weeks and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

WELCOME 2008!

ATHENS HILLS WINTER CSA:

WEEK TWO

Hello Everyone!

Welcome to the Winter CSA Athens Half Share folks! We are so glad to have you, and everyone, around for the next few months. This week we have some delicious veggies in your bag, many of which you might be able to use for some of your holiday delights. I’ve included a lovely recipe for Sweet Potato Bread that will certainly compliment any holiday dinner, and would be a tasty treat to serve your overnight guests for breakfast. Breads like this one also make wonderful gifts that can be frozen and enjoyed later in the winter when all of the other goodies are gone.

The second recipe is for a great sauce that can be served over rice or pasta, and on baked potatoes. It might even work well with some of your leftover holiday meats. You decide. Either way I hope you have a chance to enjoy both recipes over the next couple of weeks.

Just a reminder that we will NOT be delivering shares next week (the week of Christmas): we will resume the following week with a Wednesday delivery (January 2^nd) for all. We want to wish all of you a happy and joyous holiday season and we are looking forward to seeing you sometime this coming New Year!

Best Wishes for a Peaceful Holiday!

Claudia

FEATURED VEGGIES

8 oz. Salad Mix: A mix of several lettuce varieties picked for their delicious taste and color combinations.

6 oz. Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).

8 oz. Mushrooms: Pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.

1 bunch of Tatsoi: A beautiful Asian green that is a member of the Brassica family. It is technically a mustard green, but is quite mild and crunchy. It is a delicious raw addition to our salad mix, and is also wonderful steamed or sautéed with your favorite seasonings.

1 bunch of Swiss Chard: Another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green.

2 lbs. Sweet Potatoes: Our first year growing these beauties; originally from Central America and are part of the Morning Glory family; don’t confuse with Yams which are from Africa and are a totally different vegetable species; keep in a cool, dry place & do not refrigerate.

2 heads of Garlic (a perennial from the Lily family; many of you are already familiar with its myriad of uses and attributes so I will say no more about this gem.)

Recipe: Sweet Potato Bread (makes 2 loaves)

You will need 2 ½ cups cooked & mashed sweet potatoes—bake in advance on 350F for one hour or until soft. Cool and peel off skin. If you have extra sweet potato left after measuring the 2 ½ cups, use it for casseroles, pancakes, soups, or whatever you desire—its nice on its own too.

For the sponge:

2 C wrist-temperature water

1package of active dry yeast

one drop of molasses

1 ½ C unbleached white flour

1 C whole wheat flour

Place water in a large bowl. Add yeast and molasses. Beat in flour. Cover with a damp cloth and let rise in a warm place for 30-45 minutes.

For the mix:

2 ½ C well-mashed sweet potato

3Tbs. molasses

4Tbs. melted butter

1 rounded Tbs. salt

optional: 1tsp. cinnamon / ½ tsp. ground cloves

Mix together until well combined. Beat into risen sponge.

Additionally:

about 3 C more whole wheat flour

about 4 C more unbleached white flour

a little butter or oil for the bowl & pans or tray

Add the flour to the risen sponge one cup at a time. Proceed to knead until dough is springy using one hand to add flour and one to knead. Add flour until the dough has lost its stickiness. Knead for 15-20 minutes with both hands. Oil your bowl generously. Place the dough in it, swish it around, then invert the dough, and return to bowl (this prevents the dough from drying out). Cover the bowl with a damp cloth and return it to a warm place to rise. The dough has risen when it had doubled in bulk (usually about 1 hour).

Punch down the dough to deflate it, and transfer to a floured surface. Start kneading it. Push forward by pushing down toward the dough’s center and fold it back toward you again. If the dough is pretty wet, you can add bits of flour very gradually. You will establish your own rhythm of kneading: pushing down and forward, folding back. Do this for about 20 minutes.

Grease the pans generously with butter or oil, especially the corners. To make your loaves cut in half and use a rolling pin or the palms of your hands to gently push each portion of dough to 7in wide at the center and about ½-1in thick. Snugly roll up the oval lengthwise and when you get it to the other end, pinch the seam tightly, and pat the loaf firmly into shape. Place each loaf into the pan, pressing it hard into the corners and floor of the pan. Take the dough out again and return it upside-down—this gives the bread a handsomely shaped surface.

Once again, cover the dough with a damp cloth, and put it in a cozy place to rise. It is ready to bake when its bulk has doubled (this often goes more quickly than the other rises). Preheat the oven to 375F 15 minutes before baking. Bake for 40-45 minutes, or until it sounds hollow when thumped. Remove from pans and cool for at least 30 minutes before slicing.

(Recipe adapted from The Enchanted Broccoli Forest, 1995)

Recipe: Artichoke Sauce with Greens & Mushrooms (serves 5-6 or enough for 1 lb. pasta)

1Tbs. olive oil

1 C minced onion

¾ lb. mushrooms, sliced

1 ½ tsp. salt

½ tsp. each dried thyme & sage

½ lb. greens (either the Swiss chard or tatsoi would work here), stemmed and chopped

3 to 4 large cloves garlic, minced

4Tbs. vegetable broth or water

1Tbs. unbleached white flour

2 6oz. jars marinated artichoke hearts or crowns

freshly ground black pepper to taste

about 6 leaves fresh basil minced, or 1Tbs dried optional—3 to 4 Tbs. milk or cream

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and sauté for about 2 minutes over medium heat. Add the mushrooms, ½ tsp. salt, thyme, and sage. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt. Stir, cover, and cook another 5 minutes over medium heat.

Add the broth or water and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle. Cook uncovered for another minute or two, stirring constantly. The liquid will thicken.

Cut the artichokes into bite-sized pieces. Add to the skillet, along with all the liquid from the jars. Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve.

(Recipe courtesy of The Enchanted Broccoli Forest, 1995)

Have a wonderful couple of weeks and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

ATHENS HILLS WINTER CSA:

WEEK TWO

Hello Everyone!

Welcome to the Winter CSA Athens Half Share folks! We are so glad to have you, and everyone, around for the next few months. This week we have some delicious veggies in your bag, many of which you might be able to use for some of your holiday delights. I’ve included a lovely recipe for Sweet Potato Bread that will certainly compliment any holiday dinner, and would be a tasty treat to serve your overnight guests for breakfast. Breads like this one also make wonderful gifts that can be frozen and enjoyed later in the winter when all of the other goodies are gone.

The second recipe is for a great sauce that can be served over rice or pasta, and on baked potatoes. It might even work well with some of your leftover holiday meats. You decide. Either way I hope you have a chance to enjoy both recipes over the next couple of weeks.

Just a reminder that we will NOT be delivering shares next week (the week of Christmas): we will resume the following week with a Wednesday delivery (January 2^nd) for all. We want to wish all of you a happy and joyous holiday season and we are looking forward to seeing you sometime this coming New Year!

Best Wishes for a Peaceful Holiday!

Claudia

FEATURED VEGGIES

8 oz. Salad Mix: A mix of several lettuce varieties picked for their delicious taste and color combinations.

6 oz. Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).

8 oz. Mushrooms: Pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.

1 bunch of Tatsoi: A beautiful Asian green that is a member of the Brassica family. It is technically a mustard green, but is quite mild and crunchy. It is a delicious raw addition to our salad mix, and is also wonderful steamed or sautéed with your favorite seasonings.

1 bunch of Swiss Chard: Another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green.

2 lbs. Sweet Potatoes: Our first year growing these beauties; originally from Central America and are part of the Morning Glory family; don’t confuse with Yams which are from Africa and are a totally different vegetable species; keep in a cool, dry place & do not refrigerate.

2 heads of Garlic (a perennial from the Lily family; many of you are already familiar with its myriad of uses and attributes so I will say no more about this gem.)

Recipe: Sweet Potato Bread (makes 2 loaves)

You will need 2 ½ cups cooked & mashed sweet potatoes—bake in advance on 350F for one hour or until soft. Cool and peel off skin. If you have extra sweet potato left after measuring the 2 ½ cups, use it for casseroles, pancakes, soups, or whatever you desire—its nice on its own too.

For the sponge:

2 C wrist-temperature water

1package of active dry yeast

one drop of molasses

1 ½ C unbleached white flour

1 C whole wheat flour

Place water in a large bowl. Add yeast and molasses. Beat in flour. Cover with a damp cloth and let rise in a warm place for 30-45 minutes.

For the mix:

2 ½ C well-mashed sweet potato

3Tbs. molasses

4Tbs. melted butter

1 rounded Tbs. salt

optional: 1tsp. cinnamon / ½ tsp. ground cloves

Mix together until well combined. Beat into risen sponge.

Additionally:

about 3 C more whole wheat flour

about 4 C more unbleached white flour

a little butter or oil for the bowl & pans or tray

Add the flour to the risen sponge one cup at a time. Proceed to knead until dough is springy using one hand to add flour and one to knead. Add flour until the dough has lost its stickiness. Knead for 15-20 minutes with both hands. Oil your bowl generously. Place the dough in it, swish it around, then invert the dough, and return to bowl (this prevents the dough from drying out). Cover the bowl with a damp cloth and return it to a warm place to rise. The dough has risen when it had doubled in bulk (usually about 1 hour).

Punch down the dough to deflate it, and transfer to a floured surface. Start kneading it. Push forward by pushing down toward the dough’s center and fold it back toward you again. If the dough is pretty wet, you can add bits of flour very gradually. You will establish your own rhythm of kneading: pushing down and forward, folding back. Do this for about 20 minutes.

Grease the pans generously with butter or oil, especially the corners. To make your loaves cut in half and use a rolling pin or the palms of your hands to gently push each portion of dough to 7in wide at the center and about ½-1in thick. Snugly roll up the oval lengthwise and when you get it to the other end, pinch the seam tightly, and pat the loaf firmly into shape. Place each loaf into the pan, pressing it hard into the corners and floor of the pan. Take the dough out again and return it upside-down—this gives the bread a handsomely shaped surface.

Once again, cover the dough with a damp cloth, and put it in a cozy place to rise. It is ready to bake when its bulk has doubled (this often goes more quickly than the other rises). Preheat the oven to 375F 15 minutes before baking. Bake for 40-45 minutes, or until it sounds hollow when thumped. Remove from pans and cool for at least 30 minutes before slicing.

(Recipe adapted from The Enchanted Broccoli Forest, 1995)

Recipe: Artichoke Sauce with Greens & Mushrooms (serves 5-6 or enough for 1 lb. pasta)

1Tbs. olive oil

1 C minced onion

¾ lb. mushrooms, sliced

1 ½ tsp. salt

½ tsp. each dried thyme & sage

½ lb. greens (either the Swiss chard or tatsoi would work here), stemmed and chopped

3 to 4 large cloves garlic, minced

4Tbs. vegetable broth or water

1Tbs. unbleached white flour

2 6oz. jars marinated artichoke hearts or crowns

freshly ground black pepper to taste

about 6 leaves fresh basil minced, or 1Tbs dried optional—3 to 4 Tbs. milk or cream

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and sauté for about 2 minutes over medium heat. Add the mushrooms, ½ tsp. salt, thyme, and sage. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt. Stir, cover, and cook another 5 minutes over medium heat.

Add the broth or water and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle. Cook uncovered for another minute or two, stirring constantly. The liquid will thicken.

Cut the artichokes into bite-sized pieces. Add to the skillet, along with all the liquid from the jars. Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve.

(Recipe courtesy of The Enchanted Broccoli Forest, 1995)

Have a wonderful couple of weeks and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

Winter CSA - Week 1

FEATURED VEGGIES

4.5 oz Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations)

6 oz. Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).)

8 oz. Mushrooms (pickers'

choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a delightful green from the Brassica family that has a slight cabbage flavor and a sweetness to it as it cooks down; some complimentary flavors include caraway, dill, thyme, marjoram, tarragon, nutmeg and coriander.)

1 bunch of Swiss Chard (another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green.)

3 lbs. Sweet Potatoes (our first year growing these beauties; originally from Central America and are part of the Morning Glory family; don’t confuse with Yams which are from Africa and are a totally different vegetable species; keep in a cool, dry place & do not refrigerate.)

1 b. Baby Pac Choy (an Asian Green with flat, misty green stems and broad, oval, rich green leaves. These are wonderful for stir fry and other Asian specialties.)

1 b. Japanese White Turnips or 1 b. Easter Egg Radishes

ATHENS HILLS WINTER CSA:

WEEK ONE

Hello everyone!

Welcome to your Winter CSA! We are so glad to have you and are equally as excited for a great season full of fabulous taste adventures. If you have supported us in the past, welcome back and thanks for continuing your membership! If you are a first-timer, welcome to the CSA experience, and thank you for deciding to support us, your local farmers!

This season I am trying a few new things with the newsletters. I’ve received some great suggestions from folks who filled out our summer survey, and I am going to give them a whirl this winter. For instance, you will find a brief description of the veggies featured each week on the left, with some history/suggested uses, etc. to help familiarize you with what we grow, and what you will be eating. I will also try to include more recipes if possible. Never fear though, you will always have at least two to work with. If everyone here at Green Edge is willing , in the next couple of newsletters I will be including a little bio of each farm worker so that you might get to know us a little better.

As always, we invite you to visit or contact us at anytime so that we may get to know you a little better as well. We welcome comments, suggestions, recipe ideas, questions, etc., so if you want to get a hold of us before the survey at the end of the season, you may do so by calling or emailing us at the farm (see end of newsletter for our contact info.) I hope that you all have a great week and I look forward to hearing from you sometime this season

Best wishes,

Claudia (on behalf of Kip, Becky, Margaret, Dan, Kate, John, Cale, Penny & Tristan)

Recipe: Maple-Roasted Sweet Potato Spears

3 lbs. Sweet Potatoes, scrubbed

and patted dry

2 tsp. Olive Oil

½ tsp. coarse Kosher Salt

¼ C. Pure Maple Syrup

1 Tbs. Cider Vinegar

1 tsp. fresh Thyme Leaves, or

½ tsp. dried

Preheat the oven to 425 F.

Cut the potatoes in half lengthwise, and then slice each half into four spears ¾ to 1” wide.

Line a large jelly roll pan or baking sheet with parchment paper or lightly oil. Toss the potato spears with 1 teaspoon of the olive oil and the salt in a large bowl. Scatter the sweet potatoes on the prepared pan in a single layer and place in the oven. Roast, turning once, until fork-tender and lightly browned, about 25 minutes.

Meanwhile, whisk together the maple syrup, vinegar, and remaining 1 teaspoon oil. Brush this glaze lightly over the roasted potato spears (you may not need it all). Return them to the oven and continue roasting until they are caramelized, about 10 minutes.

Remove from the oven, sprinkle with the thyme, and serve.

Serves 6-8

(Recipe courtesy of Hayday Country Market Cookbook, 1998)

Recipe: Swiss Chard and Mushroom Crepes

for herbed crepes…

8Tbs. Whole Wheat Flour

1 Whole Egg

1 Egg Yolk

3Tbs. Vegetable Oil

About ¾ C Milk

Vegetable Oil for Griddle/Pan

1tsp. finely chopped Fresh

Tarragon, or 1Tbs. finely

chopped Fresh Dill or

Chives

2Tbs. finely chopped Fresh

Parsley

Combine flour, the whole egg and egg yolk, 3 tablespoons vegetable oil and 4 tablespoons milk in a small bowl, mixer or food processor. Beat the mixture until smooth. Fold the herbs into the batter. Add additional milk to give the batter the consistency of light cream. (It should just coat the back of a metal spoon.) Cover the bowl with plastic wrap and let it stand in the refrigerator for at least 30 minutes.

for the filling…

1lb. Fresh Spinach, well-washed

3Tbs. Vegetable Oil

2Tbs. Water

2oz. Fresh Mushrooms, coarsely

chopped

1tsp. Fresh Lemon Juice

4 Egg Yolks

½ C. Ricotta Cheese

½ tsp. Freshly Grated Nutmeg

½ tsp. finely chopped Fresh Garlic

In a large pot, combine the spinach, 2 tablespoons vegetable oil, and 2 tablespoons water. Cook the spinach over high heat until it wilts, turning it occasionally. (This requires no more than 5 minutes.) Drain the spinach thoroughly in a colander, pressing it as dry as possible. Cool the spinach a little and chop it coarsely.

Heat 1 tablespoon vegetable oil in a sauté pan. Add the mushrooms and lemon juice, and shake over high heat for 2 minutes. Beat the egg yolks with the ricotta cheese. Add the spinach, mushrooms, nutmeg and garlic. Set aside while you cook the crepes.

When ready to cook the crepes, heat a medium-sized sauté pan (7-10 in. diameter). Arrange near the pan, the batter, a small dish with 2-3 tablespoons vegetable oil, a wad of paper towels, a ladle and a spatula. If the batter has thickened, add a little more milk to bring it to the light cream consistency. Dip a paper towel in the oil and wipe out the hot pan. Ladle about 1/3 cup of batter into the pan. Tilt the pan to cover the bottom with a thin coating of batter. Brown the crepe on one side. With the spatula, carefully turn it over to brown the other side. When it is lightly browned, remove the crepe from the pan with the spatula and place it on a wire cake rack. Prepare all of the crepes in the manner, piling one on top of the other on the rack.

When ready to fill, spread approximately 2 tablespoons of the filling on the second side of each crepe. Roll up the crepes snugly and arrange them on a heatproof platter or gratin dish. Sprinkle with bread crumbs and grated cheese. Brown lightly under the broiler or in a hot oven.

Serves 4-6

(Recipe courtesy of The Gardener’s Helper, 1982)

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!

As a reminder, there will be NO DELIVERY the week of CHRISTMAS, so that we all can enjoy the holidays with our loved ones.

For the week of NEW YEAR’S, your shares will be delivered on Wednesday, January 2^nd. (So, if you were supposed to pick up on 12/25, you will now pick up on 1/2/08, and continue on from that date – either every week or every other week.)

ATHENS HILLS WINTER CSA:

WEEK ONE

Hello everyone!

Welcome to your Winter CSA! We are so glad to have you and are equally as excited for a great season full of fabulous taste adventures. If you have supported us in the past, welcome back and thanks for continuing your membership! If you are a first-timer, welcome to the CSA experience, and thank you for deciding to support us, your local farmers!

This season I am trying a few new things with the newsletters. I’ve received some great suggestions from folks who filled out our summer survey, and I am going to give them a whirl this winter. For instance, you will find a brief description of the veggies featured each week on the left, with some history/suggested uses, etc. to help familiarize you with what we grow, and what you will be eating. I will also try to include more recipes if possible. Never fear though, you will always have at least two to work with. If everyone here at Green Edge is willing , in the next couple of newsletters I will be including a little bio of each farm worker so that you might get to know us a little better.

As always, we invite you to visit or contact us at anytime so that we may get to know you a little better as well. We welcome comments, suggestions, recipe ideas, questions, etc., so if you want to get a hold of us before the survey at the end of the season, you may do so by calling or emailing us at

the farm (see end of newsletter for our contact info.) I hope that you all have a great week and I look forward to hearing from you sometime this season!

Best wishes,

Claudia

(on behalf of Kip, Becky, Margaret, Dan, Kate, John, Cale, Penny & Tristan)

FEATURED VEGGIES

4.5 oz Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations)

6 oz. Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi).)

8 oz. Mushrooms (pickers'

choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a delightful green from the Brassica family that has a slight cabbage flavor and a sweetness to it as it cooks down; some complimentary flavors include caraway, dill, thyme, marjoram, tarragon, nutmeg and coriander.)

1 bunch of Swiss Chard (another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green.)

3 lbs. Sweet Potatoes (our first year growing these beauties; originally from Central America and are part of the Morning Glory family; don’t confuse with Yams which are from Africa and are a totally different vegetable species; keep in a cool, dry place & do not refrigerate.)

1 b. Baby Pac Choy (an Asian Green with flat, misty green stems and broad, oval, rich green leaves. These are wonderful for stir fry and other Asian specialties.)

1 b. Japanese White Turnips or 1 b. Easter Egg Radishes

Recipe: Maple-Roasted Sweet Potato Spears

3 lbs. Sweet Potatoes, scrubbed

and patted dry

2 tsp. Olive Oil

½ tsp. coarse Kosher Salt

¼ C. Pure Maple Syrup

1 Tbs. Cider Vinegar

1 tsp. fresh Thyme Leaves, or

½ tsp. dried

Preheat the oven to 425 F.

Cut the potatoes in half lengthwise, and then slice each half into four spears ¾ to 1” wide.

Line a large jelly roll pan or baking sheet with parchment paper or lightly oil. Toss the potato spears with 1 teaspoon of the olive oil and the salt in a large bowl. Scatter the sweet potatoes on the prepared pan in a single layer and place in the oven. Roast, turning once, until fork-tender and lightly browned, about 25 minutes.

Meanwhile, whisk together the maple syrup, vinegar, and remaining 1 teaspoon oil. Brush this glaze lightly over the roasted potato spears (you may not need it all). Return them to the oven and continue roasting until they are caramelized, about 10 minutes.

Remove from the oven, sprinkle with the thyme, and serve.

Serves 6-8

(Recipe courtesy of Hayday Country Market Cookbook, 1998)

Recipe: Swiss Chard and Mushroom Crepes

for herbed crepes…

8Tbs. Whole Wheat Flour

1 Whole Egg

1 Egg Yolk

3Tbs. Vegetable Oil

About ¾ C Milk

Vegetable Oil for Griddle/Pan

1tsp. finely chopped Fresh

Tarragon, or 1Tbs. finely

chopped Fresh Dill or

Chives

2Tbs. finely chopped Fresh

Parsley

Combine flour, the whole egg and egg yolk, 3 tablespoons vegetable oil and 4 tablespoons milk in a small bowl, mixer or food processor. Beat the mixture until smooth. Fold the herbs into the batter. Add additional milk to give the batter the consistency of light cream. (It should just coat the back of a metal spoon.) Cover the bowl with plastic wrap and let it stand in the refrigerator for at least 30 minutes.

for the filling…

1lb. Fresh Spinach, well-washed

3Tbs. Vegetable Oil

2Tbs. Water

2oz. Fresh Mushrooms, coarsely

chopped

1tsp. Fresh Lemon Juice

4 Egg Yolks

½ C. Ricotta Cheese

½ tsp. Freshly Grated Nutmeg

½ tsp. finely chopped Fresh Garlic

In a large pot, combine the spinach, 2 tablespoons vegetable oil, and 2 tablespoons water. Cook the spinach over high heat until it wilts, turning it occasionally. (This requires no more than 5 minutes.) Drain the spinach thoroughly in a colander, pressing it as dry as possible. Cool the spinach a little and chop it coarsely.

Heat 1 tablespoon vegetable oil in a sauté pan. Add the mushrooms and lemon juice, and shake over high heat for 2 minutes. Beat the egg yolks with the ricotta cheese. Add the spinach, mushrooms, nutmeg and garlic. Set aside while you cook the crepes.

When ready to cook the crepes, heat a medium-sized sauté pan (7-10 in. diameter). Arrange near the pan, the batter, a small dish with 2-3 tablespoons vegetable oil, a wad of paper towels, a ladle and a spatula. If the batter has thickened, add a little more milk to bring it to the light cream consistency. Dip a paper towel in the oil and wipe out the hot pan. Ladle about 1/3 cup of batter into the pan. Tilt the pan to cover the bottom with a thin coating of batter. Brown the crepe on one side. With the spatula, carefully turn it over to brown the other side. When it is lightly browned, remove the crepe from the pan with the spatula and place it on a wire cake rack. Prepare all of the crepes in the manner, piling one on top of the other on the rack.

When ready to fill, spread approximately 2 tablespoons of the filling on the second side of each crepe. Roll up the crepes snugly and arrange them on a heatproof platter or gratin dish. Sprinkle with bread crumbs and grated cheese. Brown lightly under the broiler or in a hot oven.

Serves 4-6

(Recipe courtesy of The Gardener’s Helper, 1982)

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