ATHENS HILLS WINTER CSA:
It's March already and the warmer temperatures are upon us! Yesterday I peeled off layers of winter clothing to avoid overheating & sweating in the greenhouses while we were harvesting--it was fabulous! I must say that it becomes very tempting to lay down in the footpaths and take a quick powernap when its so nice and warm in the houses, but alas there is always work to be done, so no naps here at Green Edge.
Just as we are beginning to plant the seeds for our spring and summer crops, we are also starting to think ahead to our next CSA season. As I mentioned last week, I've been busily working on our Summer CSA brochure and I am happy to say that it is finished and ready to be emailed to you. In appreciation for your support, all current and past members get an opportunity to sign-up early for next season, so keep your eyes out for my email this Thursday and sign-up as soon as you can.
FYI: We are opening enrollment up to the public next Thursday (March 12th), and as with this season, we will fill shares on a first-come, first-served basis for our Summer '09 CSA. If you have any questions feel free to get in touch with me and I will be more than happy to help. We are having such a great season now, and we hope to have an even better season this summer. We look forward to you joining us again and thank you for your support this winter! Have a great week!
(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.)
Sunflower Microgreens (Yes, these fantastic flavorful greens are back this week. Let us know your favorite way to enjoy them and we'll share it with your fellow members on the blog.)
Shiitake Mushrooms (These last weeks of winter call for a good and hearty mushroom soup, and shiitakes work wonders for just such a dish. Serve it with the biscuits for a tasty & simple meal.)
Kale (Many of you have commented on how wonderful the kale has been this winter--thanks! Don't forget that you can juice it along with your other favorite fruits & veggies for a fabulous vitamin-packed punch in the morning.)
Spinach (Yes, here it is again this week. If you are feeling overwhelmed with this fabulous green, just steam it briefly, drain, let it cool, and place it in freezer bags in your freezer to enjoy later this year when you can't get fresh sweet spinach.)
Rutabagas (The old Nordic name means "baggy root", but don't let this turn you off to a great winter vegetable. You can often use them interchangeably with turnips and some folks prepare them as they would potatoes, so try your hand at both or give one of the recipes I've included this week a try.)
Sweet Potatoes (I bet you thought you wouldn't see these again until next winter. Check out the fabulous biscuit recipe to enjoy these beauties this week.)
Recipe: Sweet Potato Biscuits (Makes 12)
¾ C. baked & mashed
4 Tbs. butter, softened
¼ C. sugar
2 C. flour
2-½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1/3 C. buttermilk
Preheat the oven to 400F. Spray a baking sheet with vegetable oil cooking spray or line it with parchment paper.
In a food processor, combine the sweet potatoes, butter, and sugar and process until blended. Sift together the flour, baking powder, baking soda, and salt. Add to the sweet potato mixture and pulse until the flour mixture is evenly distributed. Add the buttermilk through the feed tube. Pulse again until the mixture forms into a ball.
Turn the dough ball out onto a lightly floured surface and knead several times, until the dough holds together, dusting your fingers with flour if you need to.
Gently roll the dough out into an 8 by 10-inch rectangle about ½ inch thick. Using a pizza cutter, cut the dough into 12 rectangular biscuits. Transfer to the baking sheet.
Bake in the upper third of the oven for about 10 minutes, until golden on top and the bottom has begun to turn light brown. Serve hot with butter and honey.
(Recipe courtesy of Paula Deen Celebrates!, 2006.)
Recipe: Rutabaga Waldorf Salad
½ C. mayonnaise
1 Tbs. lemon juice
1 C. shredded cabbage
1 C. peeled, diced apple
½ C. coarsely grated peeled
¼ C. raisins
¼ C. chopped toasted peanuts
freshly ground pepper
Put the mayonnaise in a small bowl. Add the lemon juice, a little at a time, until smooth.
In a large bowl, combine the cabbage, apple, rutabaga, raisins, and peanuts. Add the mayonnaise mixture and toss to coat well. Season with salt and pepper to taste. Chill before serving.
Recipe: Rutabaga and Pear Puree (Serves 2 to 4)
Serve this dish as you would mashed potatoes or as a side dish to meat dishes such as pork or lamb chops. It's best eaten the day it's made.
1 small rutabaga, peeled, cubed
1 large, ripe pear, peeled, cored,
and cut into chunks
¼ C. sour cream or plain yogurt
1 Tbs. butter
pinch of nutmeg
freshly ground black pepper
Place the rutabaga in a steamer basket set over 1 ½ inches boiling water, cover and steam until almost tender, about 15 minutes depending on thickness. Add the pear; continue to steam until the rutabaga is tender, 5 to 10 more minutes. Drain well.
Puree the rutabaga mixture in a blender or food processor until smooth. (Alternatively, use a food mill or mash the mixture by hand.)
Add the sour cream, butter, nutmeg, salt, and pepper to taste; process until just combined.
Reheat in saucepan over medium-low heat until heated through.
(The last two recipes are courtesy of Farmer John's Cookbook: The Real Dirt on Vegetables, 2006.)
Enjoy your share and keep in touch. Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021 OR