ATHENS HILLS WINTER CSA:

WEEK SEVEN

Hello Everyone!

I hear this week we will be enjoying some warmer temperatures. Every winter I find it amusing to think that 40F is warm, but you can really feel the difference. We did have a couple of sunny days to work with this past week and those days were heavenly working in our greenhouses. All of the veggies have survived the frigid nights and are doing well so far this season, and we’ve noticed how they are responding to the ever-increasing amount of daylight. It’s neat to notice those gradual, yet significant, changes here on the farm.

So this week I will begin our Green Edge Gardens profiles. It is only fitting to start with our wonderful and persevering owners, so allow me to present to you Kip & Becky Rondy!

Best Wishes,

Claudia

KIP & BECKY RONDY

Kip & Becky have spent over twenty years on the farm where your food is grown. After their garden center and estate management business in Cincinnati closed to due eminent domain issues, they returned to the farm to once again do what they love...growing organic produce. The goal is to create a model where the folks who work here get decent wages and other benefits, as well as great food to take home with them. Becky is in the office, while Kip takes care of the microgreens house and other building, farm, and equipment maintenance.

FEATURED VEGGIES

1 qt. Heirlooms Tomatoes Last summer, there was a bumper tomato crop. We canned the extras to share with you, our winter members. So enjoy a taste of summer!

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 Pac Choi (similar to our delicious Tatsoi, this veggie is related to Bok Choi and is also a member of the cabbage family. Some wonderful complimentary flavors to this great Chinese veggie are lemon juice, peanut oil, sesame oil, soy sauce or tamari, butter, coconut milk, basil, chili powder, cilantro, coriander, rosemary and tarragon. Cook as you would any of our other delicious greens.)

10oz. Spinach (many of you are very familiar with this gem, so I will just suggest that to get the best out of it, blanch it, steam it, or sauté it only briefly if you are going to cook it at all. The bright green color is what you want, so enjoy rediscovering this beauty.)

3lbs. Rutabaga (a wonderful winter root vegetable that is often used interchangeably with turnips. However, these hearty veggies are sweeter and are a great substitute to mashed potatoes. Chop and boil to do so, or you can roast or braise the rutabagas. They are even great julienned small and added to your favorite salad raw. Some flavors that go well with this veggie are honey, raisins, allspice, cumin, dill, garlic, mustard, butter, cream cheese, lemon juice & olive oil.)

Recipe: Dilled Rutabagas with Bacon (Serves 4-6)

3lbs. rutabagas

2tsp. sugar

1 ½ tsp. salt

½ tsp. dill

1inch boiling water

1/3 C. sour cream

1/8 tsp. ground black

pepper

2tsp. fresh lemon juice

6 slices of bacon

Place the first 4 ingredients in a 2 ½ quart saucepan. Add 1 inch boiling water. Cover, bring to boiling, and cook 10 minutes. Drain and discard water.

Mix rutabaga lightly with sour cream, black pepper and lemon juice. Turn into a 1 ½ quart casserole. Cover.

Bake for 20 minutes or until rutabagas are tender. Cook bacon until about half done. Arrange the half-cooked slices over the top of the casserole. Place under a broiler to brown and crisp. Serve hot and enjoy!

(Recipe courtesy of The Spice Cookbook, 1964)

To store Rutabagas simply keep in the crisper drawer of your refrigerator. They will keep for several weeks if not longer this way.

Recipe: Creamy Mustard Dressing

(Makes about 1 cup)

2 Tbs. Dijon mustard

¼ C. dry white wine

½ C. extra virgin olive oil

3 Tbs. red wine vinegar

salt & pepper to taste

a dash of cayenne

¼ C. firm yogurt

Combine everything in a medium-small bowl. Whisk until uniform. Store in a tightly lidded container in the refrigerator.

Orange & Sesame Dressing

(Makes a scant 2 cups)

1 C. orange juice

¼ C. red wine vinegar

½ C. canola oil

2 Tbs. Chinese sesame oil

1 Tbs. soy sauce

½ tsp. salt

½ tsp. dry mustard

1 Tbs. minced fresh dill or

1 tsp. dried)

1 large clove garlic, minced

Combine everything in a small jar with a lid. Cover tightly and shake until well balanced. Refrigerate; shake well before serving.

(Recipes courtesy of The Enchanted Broccoli Forest, 2000)

Recipe: Spinach Soufflé (Serves 4)

3 Tbs. butter

3 Tbs. flour

1 C. milk

½ tsp. salt

4 egg yolks

1 C. cooked spinach, chopped

5 egg whites

Preheat the oven to 375F. Melt the butter in the upper part of a double boiler. Blend in the flour, stirring constantly. Add, still stirring, the cup of milk and continue stirring until mixture thickens. Season with the salt.

When the mixture had cooled slightly, beat the egg yolks and add to the mixture and blend well. Fold in the spinach; then gently fold in the beaten egg whites. Place in a 2-quart baking dish. Bake for 35-50 minutes, or until soufflé is lightly browned and well puffed. Serve immediately and enjoy!

(Recipe courtesy of The Fireside Cook Book, 1949)

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!

ATHENS HILLS WINTER CSA:

WEEK SIX

Hello Everyone!

Wow, well I guess winter is really here! It has been nice and chilly at the farm over the past week, and it is times (and temperatures) like these that tend to make harvesting a little more of a challenge than usual. Nothing we can’t handle with a good plan and some dedication and patience though. You might be surprised to hear that all of the vegetables seem to be doing great despite the nip in the air. In fact, this week’s offerings look and taste fantastic. We hope you enjoy!

I’ve included two fun and different recipes from one of my favorite cookbooks. Farmer John, and Angelic Organics, have one of the country’s largest CSA programs, and are located here in the Midwest (near Rockford, IL, to be specific). These larger farms provide great models to learn from and to help us fine tune the program we want to have at Green Edge. Perhaps one day we’ll even have our own cookbook! While we’re waiting we’ll just work our hardest to make your experience everything you imagined and more. To help us do this we would love to have recipes, suggestions for veggie storage, comments, questions and other suggestions if you’ve got them. So speak up and share what you’ve learned in your kitchen this season—we’re all interested! Thanks for your support and enjoy your week.

Best Wishes,

Claudia

FEATURED VEGGIES

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

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

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Pac Choi (a member of the cabbage family that has been cultivated in China for centuries; it is like having two vegetables in one with delicious juicy stems that can be used like celery, and lovely green leafy heads that can be cooked and eaten like our other fabulous greens.)

1.5 lbs. Carrots (ahh, the greatness of these orange beauties pervades all of our culinary traditions, so I will use this space to recommend storing them in the fridge, unwashed in a plastic bag to keep them fresh and tasty.)

4lbs. Butternut Squash (most folks are familiar with this bell-shaped winter squash, but in case you haven’t tried it in a while, it is a delicious slightly sweet orange squash that is great to stuff, make into soup, mash or cube; cut in half, bake for 1hr at 350F, cool and get creative with this wonderful veggie.)

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

Recipe: Pac Choi Salad with Fruit (Serves 4 to 6)

½ C. slivered, blanched almonds

1 C. mild-flavored vegetable oil

½ C. honey

½ C. white vinegar

4 oz. soft silken tofu

2 Tbs. poppy seeds

1 ½ tsp. dry mustard

1 ¼ tsp. salt

1 tsp. paprika (optional)

2 Tbs. minced onion

1 pac choi, trimmed, stems cut diagonally into thin slices, leaves sliced into thin strips

1 large sweet apple, peeled, cored diced

1 C. red or purple seedless grapes, halved

salt & pepper to taste

Toast the almonds in a heavy (preferably cast iron) skillet over high heat until they begin to brown slightly. Transfer the nuts to a bowl to cool.

Put the oil, honey, vinegar, tofu, poppy seeds, dry mustard, salt, and paprika in a food processor or a blender. Process or blend the ingredients until smooth. Pour the mixture into a bowl and stir in the onion. Cover the dressing and store in the refrigerator until ready to serve the salad.

Toss the choi, apple, grapes in a large bowl. Pour the dressing over the ingredients; toss until everything is thoroughly combined. Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop.

When you are ready to serve, stir in the toasted almonds. Season with salt and pepper to taste. Enjoy!

Recipe: Creamy Carrot and Rice Casserole (Serves 4 to 6)

Butter for greasing the baking dish

2 ½ C. vegetable or chicken stock

½ lb. carrots, roughly chopped

½ C. heavy cream

½ C. milk

1Tbs. butter

2Tbs. flour

¼ tsp. nutmeg

¼ tsp. cayenne pepper

¾ C. uncooked short-grain white rice

salt & pepper to taste

Preheat the oven to 375F. Lightly coat a 6-cup baking dish with butter.

Bring the stock to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until very tender (10-12 minutes).

Drain the carrots, reserving the stock. Let the carrots cool for 5 minutes.

Transfer the cooked carrots to a blender or a food processor. Add the cream; process to a smooth puree. Heat the milk in a small pot over medium-low heat, stirring occasionally, just until bubbles form at the edge, but do not boil.

Melt the butter in a medium pot over low heat. Stir in the flour; cook, stirring constantly, for 2 minutes. Gradually whisk in the hot milk and then the stock. Add the carrot puree, nutmeg, and cayenne to taste. Turn the heat up to high and bring the mixture to a boil; add the rice, and season with salt and pepper to taste. Cover, reduce the heat to low and cook for 12 minutes. Remove the pot from the heat.

Transfer the ingredients to the prepared baking dish and bake for 15 minutes. Enjoy!

(Both recipes courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006)

ATHENS HILLS WINTER CSA:

WEEK FIVE

Hello Everyone!

We are well into the swing of the winter season here at the farm and the veggies are doing great. We have six greenhouses full of lettuces, greens of all kinds, and some roots that will make their debuts in the spring. It is rather spoiling to have all this wonderful produce on hand in the middle of winter. However, it is hard work to protect them from the cold temperatures that the nights can bring. Not only do we cover them with a type of cloth called Remay, we also have to cover them with huge sheets of plastic when the temperatures drop below freezing. These sheets are not lightweight and require two of us to cover and uncover during the day when the temperatures rise.

Along with the constant temperature monitoring, lots and lots of mud and wetness, the cold weather, and bulky clothes that come with it, sometimes make the winter season more challenging than the summertime. I always forget about my hands going numb from the cold when it’s August and 95+ degrees out! Regardless, we manage to keep things light and fun, and now that we’ve all worked together for such a long time, we can get lots done and still manage to joke, make up songs, and even come up with an idea for our own reality TV show!—Ahh, the life of the farmer! Here’s to a great week ahead, and may you all enjoy your week and your new batch of veggies.

Best Wishes,

Claudia

FEATURED VEGGIES

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

8 oz. Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a wonderful green related to cabbage, collards that is chock full of vitamins and minerals; it is tender and mild in flavor and it’s a great culinary alternative to spinach.)

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)

2lbs. 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.)

4lbs. Butternut Squash (most folks are familiar with this bell-shaped winter squash, but in case you haven’t tried it in a while, it is a delicious slightly sweet orange squash that is great to stuff, make into soup, mash or cube; cut in half, bake for 1hr at 350F, cool and get creative with this wonderful veggie.)

Recipe: Asian Mushroom Sauté (Serves 2 side dishes)

2 C. fresh mushrooms, sliced

2Tbs. vegetable or chicken

broth

1Tbs. minced, fresh ginger

2 cloves garlic, chopped

1 C. coarsely chopped scallion

2Tbs. soy sauce

Salt & Pepper to taste

Prepare all ingredients as indicated above—washing, slicing, and chopping.

Simmer ginger, garlic, mushrooms and scallions in the broth for about 3 minutes on medium high heat.

Season with soy sauce, salt and pepper to your taste and serve over rice, as a side dish, or on top of mashed potatoes, a steak, or steamed greens. Enjoy!

(Recipe courtesy of www.whfoods.org 2008)

Recipe: Super Energy Kale Soup

(Serves 4-6 as a main dish)

1 medium onion, chopped

4 cloves garlic, chopped

5 C. chicken or vegetable broth

1 medium carrot, diced into about ¼

inch cubes (about 1 C.)

1 C. diced celery

2 potatoes, diced into ½ inch cubes

3 C. kale, rinsed, stems removed, and

chopped very fine

2 tsp. dried thyme

2 tsp. dried sage

salt and pepper to taste

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.

Heat 1 TBS broth in a medium soup pot.

Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

Add garlic and continue to sauté for another minute.

Add broth, carrots celery, and bring to a boil on high heat.

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and kale and cook until potatoes are tender, about 15 more minutes.

Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

(Recipe courtesy of www.whfoods.org, 2008)

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!

ATHENS HILLS WINTER CSA:

WEEK FOUR

Hello Everyone!

Happy New Year Athens Half Share folks! We are glad to welcome you to the New Year with your first share of 2008. All of you will find that the bag this week is packed (as usual) with delicious veggies. The greens are doing great right now, and we are glad to share them with you again this week. It never fails that after all the holiday hubbub, many folks crave the goodness of greens.

Cale and I worked the Athens Farmers’ Market this week, and in a matter of an hour and a half we were sold completely out of greens (we even over compensated for this time of year by bringing more than usual). While we were both amazed, we were not entirely surprised. I always crave foods that are both delicious and nutritious after my many holiday indulgences, and I find comfort in the fact that others feel the same way. Really though, what better way to start the year than with healthy ingredients? I hope you enjoy what we’ve included this week, and I wish you all the best for 2008!

Best Wishes,

Claudia

PS: The recipes this week will help you put to use most of the greens you’ve received, plus some of the other items. Either of these dishes can be prepared and put in the freezer for use later. One of the great things about getting all of these wonderful veggies this winter is that you can prepare them for use in the future—be adventurous and have fun!

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: Curried Kale & Potato Soup (Serves 4-6)

This is a dish that I created in about 2 hours total on a cold, clammy day. It is a nice way to have a creamy soup even if you are out of milk. I hope you enjoy it! - Becky

Mushroom stems

1 onion

4 potatoes

1 bunch kale

Garlic, salt, pepper & curry

Start with mushroom stems. Simmer for about an hour in 3 quarts of salted water. After 30 minutes, chop an onion, secure in a cloth and immerse in the mushroom water. When the time is up, remove the onion bag and strain the broth into another pan. Open the bag and add the cooked onions to the broth.

Peel and quarter 4 large potatoes. Add to the broth in the new pan. Add either garlic powder or fresh garlic to taste. (We use lots!) Cook for 30 minutes.

While the potatoes are simmering, wash the kale. I used just one bunch, but more would be great, too. Trim the leaves from the stems. Chop the stems into 1” pieces and cut the leaves into strands.

When the potatoes are done, remove 2/3 of them from the broth. Add the kale stems to the broth now and continue the simmering. Place potatoes in a blender with some of the broth. (It took me two loads to blend all.) This step makes a creamy soup without milk. Add pureed potatoes back to the pan with the broth. Add the kale leaves and continue to simmer. Add salt and pepper to taste.

Recipe: Potato, Onion & Greens (Swiss Chard or Tatsoi) Quiche (Serves 6-8)

For the crust…

2 C. unbleached flour

4 oz. cold butter, chopped

For the filling…

3 potatoes

1 oz. butter

2 Tbs. oil

2 cloves garlic, crushed

1 small onion, minced

1 bunch greens, chopped

1 C. grated Cheddar cheese

4 eggs

½ C. cream

½ C. milk

Place the flour in a food processor, add the butter and process for about 15 seconds until the mixture is crumbly. Add 2-3 tablespoons of water and process in short bursts until the mixture just comes together when you squeeze a little between your fingers. Add a little extra water if you think the dough is too dry. Turn out onto a floured surface and quickly bring the mixture together into a ball. Cover the pastry with plastic wrap and refrigerate for a least 30 minutes. Roll the pastry out between two sheets of baking paper until it is large enough to line a deep pie pan. Place on a baking tray and refrigerate for 20 minutes.

Peel and thinly slice the potatoes. Melt the butter and oil together in a frying pan and add the garlic and sliced potatoes. Gently turn the potatoes until they are coated, then cover and cook for 5 minutes over low heat. Remove the potatoes with a slotted spoon, drain on paper towels and set aside. Add the onions to the pan and cook until they are softened, then remove from the heat.

Wash the greens and put in a large saucepan with just the water clinging to the leaves. Cover the pan and cook for 2 minutes, or until it has just wilted. Cool the greens and squeeze out any excess water, then spread the leaves out on a paper towel or a tea towel to allow to dry.

Preheat the oven to 350F. Cover the pastry shell with baking paper or foil. Bake for 15 minutes. Remove the paper or foil and bake for a further 15 minutes.

Spread half the cheese over the bottom of the pastry base and top with half the potatoes, half of the greens and half of the onions. Repeat the layers again. In a large bowl, mix together the eggs, cream and milk and pour over the layered mixture. Bake for 1 hour and 20 minutes, or until the filling is firm. Serve warm or cold and enjoy!

(Recipe adapted from The Complete Vegetarian Cookbook, 2000)

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!

WELCOME 2008!

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!