ATHENS HILLS SUMMER CSA:
WEEK THREE: JULY 6-11
Last week brought cooler temperatures to the farm, making the fieldwork more pleasurable (well, as pleasurable as weeding can be). The tomatoes are ripening here and there, and with the temperatures rising again, they shouldn't be too far off from making their way into your share. This week you get your first tastes of delicious and nutritious Micro Mix, and some of our aromatic fresh Dill as well.
Below you will find recipes using some ingredients that are in this week's share. We will include two or three recipes in each newsletter for the rest of the season. Please feel free to send a favorite recipe to us, so that we can share it with other members.
Don't forget to check back with the previous newsletters (which are archived on our blog) for information on basic storage and preparation of the veggies you've been receiving.
This was our first week without Claudia, our CSA mastermind. While she is greatly missed, we are all happy that she is taking the time and energy needed to prepare for her family addition. In the meantime, Becky and I will be coordinating all things CSA. If you have any questions or concerns, we will be more than happy to help, so give us a call or email anytime. We sincerely appreciate all feedback, and always consider your comments when planning for future CSA seasons.
I hope you have a wonderful week and thanks again. Enjoy your shares this week!
Best Wishes,Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Becky & Julia)
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Salad Mix: We have a delicious and beautiful array of lettuces that we combine to make this mix. You can find a couple of romaine varieties, red & green leaf lettuces, some butter heads, and others cut and mixed for your salad-eating pleasure throughout the season.
Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi). Use and store the same as you have with the sunflower microgreens).
Mushrooms: This week’s fungi of choice are our fantastic shiitakes. This variety of mushroom is useful beyond the stir-fry wok.
Beets with Tops: You can't get much more out of these late spring beauties. Their roots are soooo delicious & sweet and the leaves are vitamin-packed and wonderful sautéed as you might do with any of our greens—a little butter or olive oil and some garlic and onion helps to makes this veggie into a great side dish.
Carrots: So sweet and crunchy, they’ll be hard to resist. You know what to do with these gorgeous late spring gems.
Sweet Basil: A true summer delight. Store in a cup or vase filled with water, and set out like you would a bouquet of flowers. The main thing to avoid when storing basil is moisture and cold, both of which rot the leaves almost immediately.
Summer Squash: Crunchy & fresh, you can't go wrong with eating these any which way you choose. Zucchini, yellow & patty pans are the varieties you'll enjoy this season.
Dill: Another summer classic. You can store it like the basil, or it can be kept in the fridge also.
FYI ALL MEMBERS…
·Please remember to return any of our wax boxes &/or green cloth bags from your previous shares when you pick up your next share.
·Please make sure that you check your name off of our lists each time you pick up your share--this helps your host solve any problems should they arise.
●If you have any questions or concerns regarding your pick-up location, hours, etc. please contact your pick-up host first. Most likely, they will be able to help. If not, we will be more than happy to answer your questions.
●We are looking forward to a great season and we hope you are too! Enjoy!
●We want to remind you about our OPEN FARM DAY—SUNDAY, JULY 19th. This is an opportunity for you to see exactly where your food is grown, and to get to know us, your farmers. We will have tours of the farm, hayrides and music (feel free to bring an instrument). Please mark your calendars and come visit us. Be sure to bring a dish to share and your own plate and silverware (drinks & cups provided). For more information about this event and the daily goings-on here at Green Edge do check out our blog at greenedgegardens.blogspot.com
Recipe: Summer Vegetables
In Parchment Paper
"No ordinary vegetable side here—be prepared for these to steal the show."
2 medium zucchini, sliced into ¼" rounds
2 summer squash, sliced into ¼" rounds
3 medium plum tomatoes, cut into 1" chunks
½ onion, thinly sliced
1 tablespoon chopped fresh basil
½ teaspoon fresh oregano
½ cup crumbled feta cheese
1 tablespoon olive oil
¼ teaspoon salt
Freshly ground black pepper
1. Preheat oven to 425F.
2. Combine all ingredients in a bowl and gently mix. Fold four 15" square pieces of parchment paper in half and cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.
(Recipe By Dave DiResta and Joanne Foran, courtesy of RelishMag.com)
Recipe: Basil Pesto (Makes about 1 ¼ cups)
4 C. packed fresh basil leaves, washed
½ C. pine nuts, toasted until golden,
cooled, and chopped fine
½ C. freshly grated Parmesan (about
2 large garlic cloves, minced
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)
Want to Save Some Pesto for Later?You can make a larger batch and freeze it for later use. The easiest method is to put the pesto in a sandwich baggie, cut off one corner and squeeze into ice cube trays. Cover with saran wrap and freeze. Once the pesto cubes are frozen, transfer them to a freezer bag. To thaw, simply toss a cube or two into the food you are cooking, or let sit out to thaw more slowly. You may want to stir in some fresh olive oil as it thaws.