Salad Mix
Mushrooms
Sunflower Microgreens
Acorn Squash
Sweet Potatoes
Swiss Chard
Kale
Garlic
December 30, 2011
December 14, 2011
Week 2 Newsletter, Winter 2012
ATHENS HILLS CSA
Another heartfelt welcome to our second wave of half-share members who are joining us this week! We are thrilled to have each and every one of you for this 6th winter CSA season. For those of you who are new, there are some items for you to keep in mind. Please return your green (or red or black) bag when you pickup next time. The steady return of these keeps the packing room at high efficiency. When you pick up your share make sure that you only take things that are listed by your name. When finished, please mark your name so the host will know who has been there. Thanks.
The crew has been busy preparing for the colder weather. All sides on all houses have been battened against the winds. Both row covers and plastic are in position in all the houses. Depending on the temperatures forecasted, one or both of these covers are pulled over the crops every evening and then uncovered in the morning. That’s 2 people + 2 covers + 10 greenhouses twice a day. It’s easy to understand why we are so excited to have 2 groups from the senior engineering class at OU working on designs for an automated system as their final projects. Both groups continue to surprise us with their great questions and fresh perspectives on this aspect of our production.
From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Rob, Penny, Theo, Diedra, Bethany, Alicia, and Liz)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, pe-tsai, and tatsoi. The last three are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form. Mushrooms - This week you will receive shiitake. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads. Recipe on the 2nd page from a member. Send yours too!
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Collards – This distinctive green is known for its use with pork, but is equally tasty in vegetarian dishes. They works great as a wrapper for rollups w/ rice and other veggies.
Yellow Finn Potatoes – This spud is considered a gourmet potato in Europe for its dark yellow flesh and wonderful flavor. Excellent for baking, mashing, or frying.
THE COMBO CORNER
The apple selections from Cherry Orchard this week contains four favorite eating apples: Cameo-late to ripen, sweet and crisp; Mutzu-very large yellow apple, Japanese variety; Red Delicious - Red, a Christmas favorite and Yellow Delicious--a sweet old favorite
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
The bread from The Village Bakery and Café is the French Gallette.
The cheese from Integration Acres is a raw, mixed-milk (goat & cow) tomme that has been aged for nearly four months. It features a natural rind that has been scrubbed with brine over the past several months. The tomme is a fine addition to any cheese plate, or simply snacking. It also grates well. Be sure to allow the tomme to warm up to room temperature before enjoying.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup. This also will not be listed.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Facebook - http://www.facebook.com/#!/pages/Green-Edge-Gardens/327289894146
Twitter - http://twitter.com/GreenEdgeGarden
RECIPES
BISTRO SALAD
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
This is a recipe from Stephan R., from UA. He sent us this ARUGULA recipe & says ‘it is a wonderful way to use the arugula’. It’s from NPR’s ‘Kitchen Window: Nov. 29’ Thanks Stephan!
The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. Makes 2 servings.
Ingredients:
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
3- 4 oz. bacon, cut into pieces about 1 by 1 ¼” (2-3 thick slices)
2 tablespoons red wine vinegar
½ teaspoon sugar
Salt and fresh ground pepper
3- 4 cups bitter greens such as arugula or frisee
2 large eggs, poached
Directions:
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
1. In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. 2. Whisk together the fat and vinegar. Season with sugar, salt and pepper.
3. In a large bowl, toss the greens and half the bacon with the warm dressing.
4. Divide between 2 plates and top each salad with a poached egg. Sprinkle the remaining bacon over the salads.
CHUNKY POTATO SOUP
from allrecipes.com
CHUNKY POTATO SOUP
from allrecipes.com
Ingredients:
4 medium potatoes, peeled and cubed
¾ cup chopped onion
1 small carrot, chopped
¼ cup chopped celery
1 ½ cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 ½ cups milk
1 tablespoon minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 cup shredded Swiss cheese
Directions:
Directions:
1. In a large saucepan, combine the potatoes, onion, carrot, celery, and broth. Bring to a boil.
2. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
3. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture.
5. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper.
6. Remove from the heat; stir in cheese until melted.
CLASSIC BUTTERNUT SQUASH SOUP
CLASSIC BUTTERNUT SQUASH SOUP
from Whole Foods Market
Ingredients:
Ingredients:
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4-6 cups low-sodium chicken broth (veggie broth –ok)
Sea salt and ground black pepper, to taste
Directions:
1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
2. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
4. Use an immersion blender to puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.
MUSHROOM AND RICE STUFFED COLLARD GREENS
MUSHROOM AND RICE STUFFED COLLARD GREENS
from: fortunavirilis.blogspot.com
This recipe is very similar to a dish that we had at Friday Farm Lunch last fall. The shiitakes worked great. We put sharp raw milk cheddar in some of them. Both versions were delicious!
Ingredients:
1 Tbsp olive oil
Ingredients:
1 Tbsp olive oil
1 large onion, chopped and divided
2 garlic cloves, minced
8 oz. button mushrooms, diced
¼ tsp crushed red pepper
¼ tsp dried thyme salt and pepper to taste
1½ cups cooked brown rice
1 tsp olive oil
1 tsp olive oil
2 garlic cloves, minced
1½ cups crushed tomatoes
½ tsp dried basil
salt and pepper to taste
6 large collard leaves
Directions:
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
1. Heat 1 Tbsp olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
2. Add 1 tsp oil to the same skillet and sauté the remaining half of the onion until tender. Then add garlic, cook an additional minute, and stir in tomatoes, basil, and salt and pepper. Let this simmer for 20 min.
3. Remove the end of the stem (past the leaf) from each collard green. Then fold each one in half length-wise so that the tough stem is on the outside. Trim some of the stem off, being careful not to cut leaf. Then plunge the leaves into a large pot of boiling water for 1-2 min, until tender. (Or blanch leaves and smash stem with a rolling pin,) Remove from water and let cool for a few minutes.
4. Add about ¼ cup sauce to the bottom of a medium baking dish. Assemble rolls by placing about ½ cup of mushroom and rice mixture at one end of a collard leaf and rolling it, folding ends in as you go. Place each roll in the prepared pan and top with remaining sauce. Bake at 350 for 30 min. Serves 3.
December 9, 2011
Week 2 Veggie List
Salad Mix
Mushrooms
Sunflower Microgreens
Arugula
Japanese White Turnips
Collard Greens
Butternut Squash
Potatoes (Yellow Finn)
Mushrooms
Sunflower Microgreens
Arugula
Japanese White Turnips
Collard Greens
Butternut Squash
Potatoes (Yellow Finn)
December 7, 2011
Winter 2012 - Week #1
Week #1 December 7, 2011
Welcome to the Winter 2012 season! We are so excited to have you with us for another amazing adventure in local, organic, fresh, winter food! Our greenhouses are full of starts for later picking and plants to be harvested now. The storage bunkers are full of the root vegetables grown and harvested earlier this season for you to eat and enjoy. These first two weeks will provide a glimpse of what the rest of the season will provide when we return after the new year. For those returning from Winter 2011, there have not been many changes except in the names of the folks who are growing, picking, and packing your share. Rob, our former coordinator, is busy with graduate school and the imminent arrival of their second child. Liz has replaced him and brings with her a depth of experience with WWOOFing, and coordinating programs in support of farm-to –school foods in the Northeast. The two new partner shares being offered this winter have been whole-heartedly received. While the cheese shares quickly sold out, the Sweet Share can still be added easily. If you want to add one, just give Liz a shout via email or phone.
Again this season, the shares come to you in those re-useable cloth bags. Please return the one from this week, the next time you pick up. If you forget next time, then you can just return two bags the next, next time. Bags going out, bags coming in - the steady ebb and flow of them is what we need. Thanks in advance for the efforts this will require from you. And one other housekeeping item to explain is the procedure if there is a problem when you pick up. The 1st line is to ask your host for assistance or clarification. If your host can’t fix the problem, then call us. Read carefully and please do not take an item if your name is not on that list. Remember to check your name after you have all of the items that are yours.
Thanks in advance for your trust and support of our farm and our combo partners. You can ‘like’us on Facebook and ‘follow’ us on Twitter now. Links to those as well as the blog are on the 2nd page of this newsletter. Thanks again and have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John
Mushrooms - This week some will receive oyster mushrooms and the others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the frig. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil. These have a mild, almost nutty flavor - juicy and crunchy.
Pe-tsai – This mild Asian green is somewhat new to the USA. It is very mild with tender leaves and a mild brassica flavor. Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We all here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh. This is creamy flavored; bake, steam, boil or fry – yummy!
The bread share from The Village Bakery and Café has changed this season. Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens. This season’s choice is the French Galette, a roundish loaf.
This week’s Cheese Share from Integration Acres is their chevre’. This is a soft cheese. and this week, is salted and then rolled in herbes de Provence. Look for a recipe from Michelle on the next page.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup.
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Becky (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, tatsoi, and pe-tsai. The last 3 are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water. Mushrooms - This week some will receive oyster mushrooms and the others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the frig. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil. These have a mild, almost nutty flavor - juicy and crunchy.
Pe-tsai – This mild Asian green is somewhat new to the USA. It is very mild with tender leaves and a mild brassica flavor. Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We all here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh. This is creamy flavored; bake, steam, boil or fry – yummy!
The Combo Corner
The apple share from Cherry Orchard this week includes Melrose. This is the official state apple of Ohio. It was developed at the Ohio State breeding program. They are tasty either fresh or cooked. The bread share from The Village Bakery and Café has changed this season. Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens. This season’s choice is the French Galette, a roundish loaf.
This week’s Cheese Share from Integration Acres is their chevre’. This is a soft cheese. and this week, is salted and then rolled in herbes de Provence. Look for a recipe from Michelle on the next page.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pmBEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pmCLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pmHYACINTH BEAN – 740-594-9302 12-6pm
HARMONY CHIROPRACTIC –740 592-4631 3-7 pm Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Athens Hills CSA Blog - http://greenedgegardens.blogspot.com
^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Here’s a simple and quick recipe for those lovely little white turnips:
Heat a large heavy skillet on low and then medium heat: Cut into ½” cubes:
1 medium onion 1-2 medium potatoes 1 bunch of white turnips, stems of 1 bunch of greens 1 large thumb of unpeeled ginger, sliced lengthwise 2-3 large cloves of garlic, chopped tops of one bunch of greens, sliced into ribbons tamari, rice vinegar, or lemon juice salt, pepper and other spices of our choice – cumin or curry, turmeric, etc
Add 2-3 tablespoons of oil or butter and sauté the onion, garlic, ginger, potatoes and turnips; stir until they are all covered in oil; add the stems to these roots; cover with tightly fitting lid; cook for 5-10 minutes, stirring once or twice; when these roots are cooked half through, add the greens, salt, pepper and other spices and stir; after stirring sprinkle the tamari, or other liquid of choice and cover immediately to retain steam; lower the burner to lower and continue heating until the greens are thoroughly wilted; stir and serve over rice, salad, pasta, etc. Garnish with cheese, roasted sunflower seeds, chopped walnuts and cranberries – or don’t bother to garnish at all – just dig in.
Lemon Fusilli with Arugula 2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients: 1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
½ pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
½ cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions: Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
The stems of both the oyster and shiitake mushrooms can be saved in the refrigerator until there is a spare moment to simmer them for about 1 ½ hours. In a small saucepan, immerse the stems of the used mush- rooms in 2 cups of water and 1-2 teaspoons of salt. Cover simmer for at least 1 hour, more is better. Strain, and pour broth into a container and freeze. Great as a soupbase, for rice, for savory sauces and more. Michelle Gorman from Integration Acres sent us this recipe that she says is really good. It certainly sounds tasty to us! (This recipe calls for 8 oz of cheese, so to use the cheese from today’s share, cut this recipe half.)
Baked Goat Cheese with Mixed Salad Greens,
adapted from Chez Panisse Café Cookbook by Alice Waters
adapted from Chez Panisse Café Cookbook by Alice Waters
8 ounces chevre rolled in salt and Herbes de Provence 1 cup extra-virgin olive oil
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens
1. Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)
2. Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate. With a spatula, carefully place two discs of the baked cheese on each plate.
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens
1. Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)
2. Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate. With a spatula, carefully place two discs of the baked cheese on each plate.
December 2, 2011
Week 1 Veggie List
The Winter 2012 Athens Hills CSA will be starting next Wednesday! Welcome to all of our members, new and old. We have increased the size of our Community Supported Agriculture program to almost 200 members this season, and we're so excited to have each of you with us!
We will be posting the first newsletter next Wednesday.The veggies for the first delivery (which includes all full share members and some half share members):
Salad Mix
Sunflower Microgreens
Mushrooms
Pe-Tsai
Arugula
Japanese White Turnips
Butternut Squash
Carola Potatoes
We will be posting the first newsletter next Wednesday.The veggies for the first delivery (which includes all full share members and some half share members):
Salad Mix
Sunflower Microgreens
Mushrooms
Pe-Tsai
Arugula
Japanese White Turnips
Butternut Squash
Carola Potatoes
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