ATHENS HILLS WINTER CSA:
WEEK FOUR
Hello Everyone!
Happy 2009! We are excited to begin the CSA season again with the promise that a wonderful new year holds for all of us. After all of the traveling done over the holidays, I'm glad to stay home and settle into the winter with some warm & delicious dishes that will help balance out all of the rich & wonderful treats that filled the meals of the last few weeks.
This week I've included some recipes that are simple enough to handle after a hard day's work, and enjoyable enough to satisfy a discriminating palate. I hope you enjoy each of them!
As we start the season back up I just wanted to remind everyone that we would like for you to return your boxes from your previous share when you pick your next share up. In an effort to conserve, we reuse these wax boxes each week, which really helps us keep our costs down, but more importantly, it helps us keep our impact on this planet to a minimum. For our Bexley members, please return your bags in the same manner as above, and if you need another copy of the care instructions please email me and I will get that to you right away. Thanks for your help with these ongoing endeavors and welcome back to all of you! Have a great week!
Best Wishes,
Claudia
FEATURED VEGGIES
(If you have questions about any of these veggies, email me and I will do my best to get back to you right away with storage ideas, serving suggestions, etc.)
Salad Mix (The mix this week includes a romaine, green & red salad bowl, and two Asian greens—petsai & mizuna. It’s a beautiful & tasty array of greens! Try the recipe included for a fresh lunch or dinner option.)
Sunflower Microgreens (Great on salads, sandwiches, on top of your eggs benedict, or just on their own. Share your ideas for these little gems on our blog.)
Mushrooms (Shiitakes are the name of the game this week. Check out the recipe I've included this week for a new taste adventure with these delights.)
Kale (What a wonderful and nutritious green this is! Sauté with some garlic and you have a simple and tasty filling for a quesadilla. You could also include it in the recipe for mushrooms that appears in this newsletter.)
Tatsoi (I love this Asian green! In fact some of you may know just how good it is raw, not to mention its tastiness cooked. Enjoy trying your own takes on this great green.)
Butternut Squash (One of our best storing and favorite tasting squashes. Everyone loves this beauty, even little ones just starting to eat solid food. Enjoy this week or store in a cool, dark place for later.)
Recipe: Baked Butternut Squash (Serves 2-4)
This recipe is comes from a very funny & irreverent comedian and her book about entertaining at home (see below for title).
1 butternut squash
salt & pepper
butter &/ brown sugar
(optional)
Preheat the oven to 400 degrees F.
Cut your squash in half lengthwise, scoop out all the seeds and fibers. Place in a shallow baking pan cut-side down, add ¼ cup of water. I stab the outside of the squash, but I'm not sure why, or even if its right.
Season with a lot of pepper and salt and bake for about 45 minutes or until tender, checking by inserting a knife. When ready, scoop out the insides and place in a bowl or pot and season with salt and pepper and butter. You can add brown sugar, but I don't.
Mash up with a fork and then warm on stove until you need it. This too can be made ahead of time and just reheated.
(Recipe courtesy of I Like You by Amy Sedaris: Hospitality Under the Influence, 2006.)
Recipe: Crying Mushrooms in Phyllo (Serves 2-4)
10 phyllo leaves
¼ lb. butter
½ lb. chopped mushrooms
½ tsp. salt
pepper
¼ tsp. dill
4 oz. cream cheese
¼ C. sour cream
¼ C. plain yogurt
½ C. plain breadcrumbs
some parsley
1 minced scallion
juice of 1 lemon
Sauté the chopped mushrooms in some of the butter.
Remove from heat and add cream cheese to hot mushrooms. Toss until the cheese is melted. Add in everything else but the remaining butter.
Melt the remaining butter to use for the phyllo.
On a buttered baking tray, use half of the phyllo sheets and butter between each layer using a pastry brush.
Apply ½ of the filling 3 inches wide and roll tight, tucking in the sides, and brushing the top of the roll with butter as well.
Repeat with second half of the phyllo and mushroom mixture. Bake at 375 degrees for 25 minutes.
Recipe: Green Salad with Creamy Mustard Vinaigrette (Serves 6-8)
When you are serving a salad for a dinner party, put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you are ready to toss and serve it.
3 Tbs. Champagne vinegar
½ tsp. Dijon mustard
½ tsp. minced fresh garlic
1 extra-large egg yolk, at room
temperature (see note)
¾ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ C. good olive oil
salad greens for 6 to 8 people
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.
NB: If you are worried about raw egg, substitute 1 Tbs. Mayonnaise.
(Recipe courtesy of Barefoot Contessa: Family Style, 2002.)
I hope you find this information helpful! Enjoy your share and keep in touch.
No comments:
Post a Comment