March 18, 2009

ATHENS HILLS WINTER CSA:

WEEK FOURTEEN

Hello Everyone!

Cead Mille Failte! A thousand welcomes to week fourteen! Spring is upon us and with this weekend's equinox it will be officially here. These past few days have been glorious and beautiful, and who couldn't ask for better weather to celebrate St . Patrick's Day with? In the past I've made my way down to New Orleans to celebrate this holiday, but I sure am glad to be here this year to experience such perfect spring weather. I hope that you all managed to get outside and bask a little in the sunshine as well!

As with last week, it is all about greens, greens, greens this week. It's quite appropriate that we should have such a bounty of beautiful leafy greens this time of year, especially with the rest of scenery turning greener by the day. If the weather has truly turned for the better, then the vegetables should all be in full bounty before we know it. As it is, the newer plantings of salad lettuces, spring radishes and arugula all look fantastic and it shouldn't be too long before you see them in your shares.

Just a reminder to everyone, we have begun our sign-up for the Summer 2009 CSA season. If you would like a copy of the brochure & sign-up form, please email me, have a look at the link at our website (listed on the next page), or visit us at market and we'll be happy to get you one. Also, feel free to email me with any questions you may have about the upcoming season--there are some exciting changes to the options and we're looking forward to a wonderful season this summer! Let me know your thoughts by emailing or blogging—I would love to hear from you (see end of newsletter for addresses)! Enjoy your shares and 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.)

Micromix Microgreens (As you know we grow a tasty combination of sunflower, buckwheat, radish, cabbage, and kogane to give you a fresh, vitamin-packed alternative for a salad or sandwich topping, as well as in your burrito or atop your colcannon.)

Salad Mix (Yes, it's back and tasting fantastic! Top with leftover rice, pecans, raisins & your favorite cheese for a healthy & delicious lunch.)

Mushrooms (The shiitakes are looking grand this week. Try adding them, sautéed to the colcannon recipe for a new twist on an Irish classic.)

Kale (Instead of the more traditional cabbage, try this fabulous green in the recipe I've included for this St. Patrick's Day week. I guarantee it will taste great!)

Swiss Chard (See this newsletter for some nutritional information on this amazing green.)

Spinach (Combined with the mushrooms, our spinach makes a wonderful quiche for breakfast, lunch or dinner.)

Turnips (These beauties are fantastic boiled, tossed with olive oil, rosemary, salt & pepper, and roasted for a warm winter side dish that is sure to please.)

Recipe: Colcannon

1 lb. potatoes

1 bunch of kale or chard

1 small onion, leek or

2 scallions

¼ C. milk

butter

salt & pepper

Peel & boil the potatoes until soft. Drain & set aside until the other ingredients are ready.

Chop the kale or chard fairly small, discarding the larger stems. Steam until tender and set aside.

Gently sauté the onions (if desired) in butter until golden but not too brown.

Mash the potatoes well and mix in the kale and onions. Add the milk (not too much, until moistened but not wet). Add the butter, salt & pepper to taste and mix well.

Spoon mixture into a medium baking dish and bake at 325F for about 15 minutes.

Serve as a side dish with your favorite Irish dinner or at breakfast with some eggs and sausage for a hearty start to your day.

(Recipe courtesy of www.Irishabroad.com, 2008.)