ATHENS HILLS SUMMER CSA:
WEEK ONE
Hello Everyone!
Welcome to your Summer 2008 CSA share! We are so happy to have you join us for this bountiful season of produce. Already we have a wonderful abundance of delicious veggies to share with you—a couple of which are a surprise even to us! For instance, how many of you know what a Garlic Scape is? I had no idea until I started working here three summers ago. One hot day early in the summer our farm manager Dan sent us out to pull the flower heads off of the tops of the garlic plants. Why in the world would anyone do such a thing, I wondered. I quickly found out that those gorgeous bulbs of garlic you’ll find in your shares later in the season won’t grow as big and flavorful if the plant is allowed to flower. If you pull the flower heads off before they bloom you not only get an early tasty garlic treat, you also help the plant focus its energy down into the bulb. So now that you know what these crazy scapes are, you can enjoy using them in the first recipe of this newsletter, or in any of your favorite recipes that call for garlic.
To start off this season we want to let you know about our OPEN FARM DAY—JULY 27th . Please mark your calendars and come visit us at the farm. For more information about this event and the daily goings-on here at Green Edge do check out our blog at greenedgegardens.blogspot.com
Best Wishes,
Claudia (on behalf of Becky, Kip, Margaret & the whole farm crew)
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 kogane (pac choi)).
Romaine Lettuce (Certain to be one of everyone’s favorites, this head lettuce is crunchy, delicious and versatile. Chop for salad greens or use the large leaves as a wrap for tuna or chicken salad, etc.)
Swiss Chard (One of our favorite greens that happens to be growing like gang-busters-- don’t forget that you can blanch, freeze & store it for later.)
Beets (Bright, beautiful and not to mention sweet as could be. Break out those canning supplies and start pickling! You’ll want to savor this early season favorite if you don’t eat them all up as soon as you get them!)
Green Onions (Another of our early season staples, these wonderful roots compliment any salad, stir-fry, veggie tray, etc. Summer wouldn’t be the same without them.)
Garlic Scapes (These fantastic gems are the flower heads of the garlic plant. You can use them just as you would garlic cloves. Chop, mince or stir-fry whole; they can also be chopped and frozen for use later.)
Sweet Basil (One of the true harbingers of summer and we are so happy to have it for you in your first share. Combine it with the garlic scapes in your favorite pesto recipe & enjoy!)
Recipe: Jasmine Rice with Garlic, Ginger & Cilantro (Serves 8)
3 C. jasmine rice
3 Tbs. vegetable oil
1/3 C. finely chopped peeled fresh ginger
6 garlic scapes, chopped or minced
4 ½ C. low-salt chicken broth
3/4 tsp. salt
1 large bunch fresh cilantro, basil or parsley coarsely chopped
Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds.
Add rice and stir 3 minutes.
Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes.
Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.
(Recipe adapted from Bon Appetit, February 2007, found at epicurious.com)
Recipe: Basil Pesto (Makes about 1 ¼ cups) 4 C. packed fresh basil leaves, washed well
½ C. pine nuts, toasted until golden, cooled, and chopped fine
½ C. freshly grated Parmesan (about 1½ ounces)
2 large garlic cloves, minced, or 2 to 3 garlic scapes (cut off flower head & discard)
¼ C. plus 3 Tbs. extra-virgin olive oil
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
(Recipe courtesy of Gourmet, September 1996, found at epicurious.com)
MARK YOUR CALENDARS!
OPEN FARM DAY
AT
GREEN EDGE ORGANIC GARDENS
SUNDAY JULY 27th , 2008
(Details coming soon on our blog.)
Come on down to Athens County and meet everyone here at the farm as well as your fellow CSA community members. Enjoy touring the farm, sharing in a potluck feast, and listening to some great music all the while surrounded by the gorgeous hills and gardens of Green Edge.
We can’t wait to see you here!
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
greenedgegardens@verizon.net
