ATHENS HILLS WINTER CSA:
Well, it’s cold again and did that wind today ever just cut right through to your bones. There’s nothing like looking out the window at a gorgeous sunny day, and then stepping outside and being blasted with the coldest wind I’ve felt all winter! Anyway, I hope you all managed to find a warm and cozy place to get away from the chill this weekend.
This week I’ve included some refreshing recipes for those of us who might be feeling a little on the puny side. Both are fairly simple, and will make a meal on their own if need be. I hope you enjoy them both alongside some of your favorite main dishes as well.
Our Green Edge Gardens worker profiles are in full swing, and this week you will hear from our own John Healey, farm worker extraordinaire. Please have a look at the back of the newsletter for his brief autobiography. I hope you all enjoy getting to know all of us over the next couple of weeks, and if you have missed Kip & Becky’s, or Dan’s profile let us know and we can email you that newsletter.
PS: If you have questions, concerns, suggestions, etc. for any of us please feel free to contact us and we’ll be happy to get back to you as soon as we can.
1 Quart Jar Heirloom Tomatoes (We spent a couple of hot late summer days in the kitchen canning these up for this winter’s CSA; we hope you enjoy this little taste of the warm months).
Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).
Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.)
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.)
Turnips (Many of you are already familiar with this wonderful winter root veggie and know that it stores well and long and can be used as I suggested using the rutabaga. Since these keep for a month in the fridge, you will have time to explore its complexities, but in case you are a little daunted like I was here are some suggestions—chop and toss with some olive oil, salt, pepper, parsley and rosemary; spread out pieces evenly on a cookie sheet and roast with some garlic cloves for 30-45 minutes in a 375F degree oven. You could also boil and mash with some butter, brown sugar or maple syrup for a lovely & quick side dish.)
Recipe: Cold Lentils & Mushrooms over Salad Greens (Serves 4)
3 C. cooked lentils (1C. uncooked)
1 whole onion
1 bay leaf
2 stalks celery, chopped
1 to 2 green onions, finely chopped
¼ to ½ lb. Muenster or other cheese, cut into chunks
¼ C. finely chopped fresh parsley
¼ lb. raw mushrooms, sliced
Cook the lentils with the onion and bay leaf until they are tender but not mushy. Drain and remove the onion and bay leaf and set aside. Allow the lentils to cool while preparing the other ingredients.
In a large bowl, combine the celery, onions, cheese and mushrooms and toss. Once the lentils have cooled to at least room temperature, add them to the vegetables and cheese and toss again.
Serve over top of a bed of salad greens with your favorite dressing. Enjoy!
(Recipe courtesy of Diet for a Small Planet, 1991)
Recipe: Greens with Sesame Seed Topping and Orange Slices (Serves 4-6)
1 bunch greens—Kale this week, rinsed and trimmed
Olive oil for sautéing
1 clove minced garlic
½ C sesame seeds
1 Tbs. toasted sesame oil
1 orange, peeled and opened into slices
Steam the greens until barely wilted. Heat the olive oil and briefly sauté the greens with the garlic. Set aside for a moment.
In a small bowl, combine the sesame seeds with the toasted sesame oil and toss. After you plate each serving of greens, Sprinkle a heaping teaspoon of sesame seeds on top of each serving. Garnish with orange slices on top or around the edges of the plate. Serve as a side dish for any of your favorite Middle Eastern, Brazilian, Mexican, or similarly flavored dishes.
(Recipe adapted from Diet for a Small Planet, 1991)
I came to this area eight years ago to attend Ohio University. I am originally from New Jersey, but I found that the more time I spent in Athens, the more it felt like the right place to be. While in school I met a girl and fell in love, glad as I can be. We graduated together, got married, and decided to stay in the area. Right about this time, my wife and I were becoming interested in eating organic foods, so while searching for a summer job, I applied to Green Edge. I had no previous farming experience. That was two years ago; since then I have come to love the people here and the hard work we do for the community. And I’ve learned a lot about life and about farming in the process. Hope you enjoy your veggies this week. It was nice to meet you.
Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR
We look forward to hearing from you!