ATHENS HILLS SUMMER CSA:

WEEK EIGHTEEN

Hello Everyone!

Well, almost all of the greenhouses have been switched over to their winter season outfits of greens and salad mix. The hot house is almost ready to be planted and after that is finished we will be ready to batten down the hatches as they say. We will soon need to fasten the sidewalls to the bottoms of the houses and patch any holes in the walls, but compared to transitioning the beds, that’s a piece of cake.

We’ve had some very autumnal weather over the last few days, and this morning while we were harvesting most of us were reminded of what the cold weather means for our hands. It is amazing how quickly one’s fingers freeze up making cutting salad mix for instance a slow endeavor. I suppose this makes us quickly appreciate the warmth of the sunshine when it accompanies us out in the fields during these late months of the year. Today was one of those days and we quickly warmed up as the morning progressed.

I hope that you all are enjoying these changes in season, and I hope that the recipes I’ve included this week remind you of the changes in food we go through with the transition from one season to another. Have a great week!

Best Wishes,

Claudia

PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.

FEATURED VEGGIES

Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)

Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)

Tomatoes (This may be the last week for these tasty summertime staples. Savor their flavor on your next salad or with your next bowl of pasta and remember that tang and promise of warmth when late winter comes around.)
Arugula (Try the delicious recipe that one of your fellow members recommended for this newsletter—thanks to Patti for submitting this great and easy idea.)

Green Peppers (If you want to savor their flavor this winter, chop or slice the peppers, place in a Ziploc and store in the freezer.)

Eggplant (With the last of these purple gems, why not use them for a lovely appetizer by making some delicious baba ganoush that you can dip your crunchy radish quarters in as you wait for dinner.)

Radishes (These pretty, crunchy & yummy treats make a wonderful side dish sautéed in butter with some minced onion & garlic—try it, I bet you’ll like it.)

Cilantro (I love this herb! It makes all the difference in a Spanish dish, Indian cooking & in your last batch of salsa—enjoy!)

Recipe: Corn Radish Salad with Chile Jalapeño Dressing (Serves 5 to 6)

(Halve this recipe to use the amount of radishes included in this share.)

4 ears of sweet corn,husked & silk removed

10-12 radishes, thinly sliced

½ C. thinly sliced, or small-diced red onion

½ to ¾ C. coarsely chopped cilantro leaves

½ to 1 jalapeño chile pepper, seeded & coarsely chopped

3 Tbs. fresh lime juice

3 tsp. honey

3 Tbs. extra virgin olive oil

½ tsp. coarse sea salt

Cut the corn kernels from the ears cutting off the stem end to give a flat base. Place the corn kernels in a large bowl. Add the sliced radishes, chopped onion and cilantro. Set aside.

In a blender puree the jalapeño, lime juice, honey and olive oil. Add this mixture to the bowl with the corn kernels. Season to taste with the salt.

Refrigerate the salad until approximately ½ hour before serving. Taste for seasonings and serve cold or at room temperature.

(Recipe courtesy of the website What’s Cooking America, 2008.)

Recipe: Cavatelli with Arugula and Tomatoes (Cavatelli Alla Rucola E Pomodorini) (Serves 6)

3 C. (about 1 pound) ripe tomatoes

1 tsp. coarse sea salt or kosher salt, or to taste, plus more for the pasta pot

¼ C. extra virgin olive oil, plus more for finishing

4 plump garlic cloves, sliced

¼ tsp. peperonchino flakes, or to taste

1 lb. cavatelli, or other pasta

1 lb. fresh, tender arugula, rinsed and drained

½ C. freshly grated Canestrato Pugliese or Pecorino Romano

Cut the tomatoes into ½-inch chunks to have 3 cups of cut-up fresh tomatoes. Start heating 6 quarts water with 1 tablespoon of salt in a large pot.

In a big skillet, heat the ¼ cup of olive oil, sliced garlic, peperonchino over medium-high heat, stirring until the garlic is sizzling and starting to color. Pour in the chopped tomatoes, season with a teaspoon of salt, and bring to a bubbling simmer. Cook, stirring frequently, for 3 or 4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.

When the pasta water is boiling, stir in the cavatelli or other pasta. Return to the boil and cook for 7 to 8 minutes (or 6 minutes less than the time indicated on the package), then drop all of the arugula into the pot. Stir well, cover and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.

Meanwhile bring the cut tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook on high heat, stirring continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.

(Recipe courtesy of Lidia’s Italy, 2007, at the suggestion of one of our members Patti R.)

Recipe: Chicken Curry Soup (Serves 4)

1 onion, chopped

2 tsp. fresh ginger, minced

2 Tbs. mustard seeds

1 Tbs. curry powder

2 boneless, skinless chicken breasts

3 C. chicken broth

1 potato, diced

1 bell pepper, chopped

1 (14oz) can coconut milk

3 Tbs. cornstarch

1 (10oz) package of frozen peas

¼ C. fresh cilantro, chopped

In a 5-quart pan, combine the onion, ginger, mustard seeds and ¼ cup water. Stir often over medium-high heat until the onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). Add curry powder and stir for about 30 seconds.

Add potato, chicken broth and bell pepper to the pan; stir to release the brown bits. Bring to a boil, cover and simmer for 10 minutes.

Cut up the chicken into 1-inch cubes, add to the simmering soup and cook an additional 10 minutes.

In a bowl, blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. Stir the mixture into the soup. Add the peas and simmer for about 10 minutes.

Ladle the curry into bowls and garnish with the cilantro.

(Recipe courtesy of Jean R. & the website Recipe Zaar, 2008.)

WHAT TO EXPECT IN YOUR SHARE: WEEK EIGHTEEN

SALAD MIX
MUSHROOMS
EGGPLANT
PEPPERS
ARUGULA
ASIAN GREENS (MUSTARD OR TATSOI)
TOMATOES
CILANTRO
RADISHES (FRENCH BREAKFAST OR EASTER EGG)

ATHENS HILLS SUMMER CSA:
WEEK SEVENTEEN

Hello Everyone!

The big switch is on here at Green Edge. Almost all of the greenhouses have been transitioned over to their winter outfits of salad mix and greens, greens, greens. Autumn is a very active and exciting time of year for us. Personally, I love walking down the hill in the morning mist to the fields all the time admiring the beautiful fall colors on the surrounding ridges. Even the veggies out in the field seem brighter, crisper, and sweeter.

I get excited for the flavors that accompany the change in seasons as well. My taste buds start to crave the winter squash and rutabaga that we grow here, and believe it or not, some days I even turn down one of those last remaining tomatoes for a fresh-picked beet. The recipes I’ve chosen for this week invoke those warm & cozy feelings of autumn and even though our daytime temperatures haven’t been reflective of the season, I’m sure your taste buds will appreciate your changing menu.

Best Wishes,
Claudia

PS: As we near the end of the Summer ’08 CSA season, remember that we appreciate your feedback. Your comments, suggestions, questions, etc. have helped us over the past few years to make our CSA better and better. We would like to continue to improve and we can only do that with your help, so please send us an email, give us a call or write us a letter and let us know what you have thought about your experience so far. Thanks for your support this season and we hope to see you again for our Winter 2009 CSA.

FEATURED VEGGIES

Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)

Collard Greens (One of our autumn favorites, this green is more versatile than you might think. Have a look at the recipe I’ve included this week for a warm idea for a great common fall veggie.)

Mushrooms (By now you are familiar with our fungi. Let everyone know what you’ve been up to in the kitchen with them by submitting your favorite mushroom recipe on the blog.)

Tomatoes (This may be the last week for these tasty summertime staples. Savor their flavor on your next salad or with your next bowl of pasta and remember that tang and promise of warmth when late winter comes around.)

Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)

Green Peppers (We are closing in on the end of the bell pepper season as well. If you want to savor their flavor, chop or slice the peppers, place in a Ziploc and store in the freezer.)

Beets (A great & beautiful accompaniment to your salad, a medley of roasted veggies, a soup and even dessert! Check out the recipe I’ve included for these robust roots this week—you won’t be disappointed.)

Recipe: Collard Greens and Yellow Grits Soup (Makes 6 to 7 cups)

1 Tbs. olive oil
12 oz. collard greens,
leaves cut into
1-inch pieces,
stems into ½- inch
pieces, washed &
drained
2 carrots, peeled and cut
into ½-inch pieces
(1 cup)
7 C. chicken stock (or
light beef stock),
preferably
unsalted
1 tsp. salt (or less if
using salted
stock)
1/3 C. yellow grits

Heat the oil in a pot. When it is hot, add the drained collard greens, and sauté them over high heat for 4 to 5 minutes, stirring, occasionally, until they are wilted.

Add the carrots and stock to the pot. Bring to a boil, reduce the heat to low, cover, and boil gently for 15 minutes. Add the salt and yellow grits, cover and continue to boil the mixture gently for 10 minutes longer.
Serve immediately, or cool, cover, refrigerate, and rehear at serving time.

You can substitute couscous for the grits if you prefer. If you make the soup ahead and find that it is too think when reheated, add water to bring it to the desired consistency.

(Recipe courtesy of Jacques Pepin’s Kitchen: Cooking With
Claudine, 1996.)

Recipe: Arugula Frittata (“What a wonderful phrase…”)

1 Tbs. olive oil
½ C. minced onion
¾ tsp. salt
a pinch of dried oregano
a pinch of dried thyme
8 to 10 mushrooms, sliced
about 1 C. diced zucchini and or
summer squash
½ C minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
4 or 5 eggs
¼ lb. fontina cheese, grated or sliced

Preheat oven 375F.

Heat the oil on the stovetop in a 9- or 10-inch cast-iron skillet. Add the onion and half the salt, and sauté over medium heat for about 5 minutes.

Add dried herbs, mushrooms, zucchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes or until the vegetables are just tender.

Turn the heat up; add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two—until some of the liquid evaporates. Stir in the basil.

Beat the eggs in a separate bowl, then pour them into the vegetables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)
Serve cut into wedges—hot, warm, or at room temperature. This will even taste good cold in a sandwich on lightly toasted bread, with a little mayonnaise, and sliced, very ripe tomatoes.

(Recipe courtesy The New Enchanted Broccoli Forest, 2000.)


Recipe: Chocolate Beet Cake (Serves 10 to 12)

oil and flour for preparing the pan
4 oz. unsweetened chocolate
1 C. mild-flavored vegetable oil,
divided
3 eggs
1 ¾ C. sugar
2 C. pureed cooked beets (3 medium
beets)
1 Tbs. vanilla extract
1 ½ C. all-purpose flour
½ C. whole wheat pastry flour
2 tsp. baking soda
¼ tsp. salt
powdered sugar

Preheat the oven to 375F. Lightly coat a 10-cup Bundt or tube pan with oil and dust it with flour.

Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and ¼ C of the oil in the top of the double boiler. Heat just until the chocolate melts; remove from heat and stir until well combined.

Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining ¾ C oil, chocolate mixture, beets, and vanilla.

Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan.

Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.

Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.

(Recipe courtesy of Farmer John’s Cookbook: The Real Dirt on Vegetables, 2006.)



Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR
greenedgegardens@verizon.net
or on the blog:
www.greenedgegardens.blogspot.com


We look forward to hearing from you!

ATHENS HILLS SUMMER CSA:
WEEK SIXTEEN

Hello Everyone!

Last week was an interesting week here at the farm. Often times we get calls from Ohio University students, particularly those in the Visual Communications Department, who want to come out and shoot some photos of us hard at work. One such student was out with us the week before last and continued to come on and off last week. He chose as his subject our dear boss Kip. Many of you may not know that Kip Rondy is one interesting fella and this student was keen enough to pick up on that. He even accompanied Kip on his Thursday Columbus delivery route, taking photos at every stop along the way. Nothing like having your own paparazzi as you make deliveries to our CSA locations & restaurants! At this rate, we are all wondering just how soon Kip will slip into the realm of celebrity leaving the rest of us in his dust. Well until then, we’ll all just keep pestering and teasing him as we always do!

We also had a few classes from Hocking College visit as well. Kip was their tour guide and they seemed to be captivated and engaged by what they saw and heard. It is nice to have members of our community visit and express interest in what we do out here on a daily basis. That kind of dialog makes us feel more connected to the folks that live, work & study around our area. We welcome all of you to come and visit us anytime here at the farm. If you can’t make it down here, we can still keep in touch on the blog or by email and I encourage you all to do so even after the season is over. Thanks for being part of our community! Have a good week.


Best Wishes,
Claudia

FEATURED VEGGIES

Salad Mix (The salad mix is still doing well and we’ve begun planting the next round of lettuces in the greenhouses for the winter. It is truly wonderful to have these greens fresh throughout the year!)

Swiss Chard (A green that is dear to our hearts here at the farm. The white & multi-colored varieties will certainly bring a special visual zing to your dishes, especially in the recipe I’ve included here this week.)

Mushrooms (You all know these oyster and shiitake mushrooms well by now and this week you get a taste of both. Don’t forget that you can dry them for later use in soups, etc. by baking them on a cookie sheet at the lowest temperature and checking them until they are dry.)

Tomatoes (It is Heirloom central this week in your share. The tomatoes are starting to wind down for the season and soon we will be saying a sad goodbye to these wonderful embodiments of summer.)
Arugula (Is it an herb? Is it a green? I’m not positive but I do know that it is one spicy (peppery) crop that works wonders in a salad. It also makes a fantastic pesto of its own—just use walnuts instead of pine nuts.)

Green Peppers (We are closing in on the end of the bell pepper season as well. If you want to savor their flavor, chop or slice the peppers, place in a Ziploc and store in the freezer.)

Baby Carrots (These sweet treats are a taste of what is to come in a few weeks. We are thinning the carrot beds and these are the rewards we get to pass on to you.)

Recipe: Roasted Baby Carrots & Thyme (Serves 1-2)
1 bunch of baby
carrots
1 bunch of fresh
thyme
4-5 cloves garlic
1 medium onion
1-2 Tbs. oil
salt to taste

Preheat oven to 425F. Scrub and wash the carrots well. Wipe dry. Slice off the tops and any hairy tails. Line a roasting tin with foil. Put in the thin carrots as it is, and halve the slightly thicker ones vertically.From a small bunch of fresh thyme, remove the leaves and add to carrots. Add some stalks as it is too. Chop 4-5 garlic cloves into big pieces and add to tin. I also added layers of one medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with hands.Bake for 40-45 minutes at 425F. Remove the whole stalks of thyme and serve as a side or use in a wrap or sandwich.

(Recipe courtesy of the online blog Saffron Trail, 2008.)

Recipe: SWEET POTATO QUESADILLAS

2 medium sweet potatoes
1/2 onion
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté
4 flour tortillas
4 oz. Brie or other medium soft
cheese
2-3 leaves Swiss Chard (or other
greens)

Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.

(Recipe courtesy of Animal, Vegetable, Miracle: A Year of Food Life, 2007.)

Recipe: Tomato Salad with Pine Nuts & Cheese (Serves 2-4)

4 medium tomatoes, halved and each half
cut into thirds
2 triangles of cheese, roughly pinched off
(I used Laughing Cow; feta would
be nice too)
½ tsp. dried basil
½ tsp. dried oregano
freshly cracked black pepper
salt to taste (if using feta, go easy on the
salt)
2 Tbs. pine nuts--lightly roasted
1 Tbs. extra virgin olive oil (optional)

In a bowl, mix in all the ingredients except nuts. Chill for an hour or so. Garnish with toasted nuts just before serving.

(Recipe courtesy of www.saffrontrail.blogspot.com, 2008.)
Let us know what your favorite recipes are for any of our veggies by commenting on this week’s newsletter blog entry, or via email. We love to hear from you!


Have a wonderful week and don’t forget you can contact us at:
(740) 448-4021
greenedgegardens@verizon.net
Or visit us at our blog…
www.greenedgegardens.blogspot.com

WHAT TO EXPECT IN YOUR SHARE: WEEK SEVENTEEN

SALAD MIX
MUSHROOMS
COLLARD GREENS
ARUGULA
DILL
BEETS
TOMATOES
GREEN PEPPERS

Problems posting the newsletter

Hello All,

I am having issues posting the newsletter on the blog. Please bear with me as I try to get it formatted to post correctly. Sorry for the inconvenience!

Claudia

WHAT TO EXPECT IN YOUR SHARE: WEEK SIXTEEN

SALAD MIX
MUSHROOMS
HEIRLOOM TOMATOES
GREEN PEPPERS
ARUGULA
SWISS CHARD
BEETS
BABY CARROTS

Update on this week's share...

Unfortunately, we weren't able to include the Swiss Chard in the share this week--instead we included more tomatoes, mushrooms & salad mix. Definitely expect to see the Swiss Chard in your share over the next few weeks. We apologize for any inconvenience. Have a great week!

--Claudia

ATHENS HILLS SUMMER CSA:
WEEK FIFTEEN

Hello Everyone!

With the change in seasons I am brought back to one of my favorite reads of this year, Animal, Vegetable, Miracle: A Year of Food Life. I love the recipes that are included in this interesting exploration of eating locally. I’m sure many of you have read it and so I won’t go on too much about its contents. I will say however that if you haven’t had a chance to read it yet, it is an inspiring book to pick up and read over the colder months—it gets my creative gardening instincts going anyway in anticipation of spring and planting a whole new slue of veggies & fruits! The recipes I’ve included from the book can also be found on the website that accompanies the work—www.animalvegetabemiracle.com.

Most of our summer produce is winding down and the fall crops are coming along nicely, some of which you will get to taste in this week’s share. The Swiss Chard is particularly gorgeous this week and the potatoes and mushrooms certainly make it taste like fall. The tomatoes are still plugging along, but oh so slowly these days. We will be saying goodbye to them soon, until next year anyway. This is the case with the eggplant as well, so enjoy these last delectable bites of summer. Have a great week & enjoy the veggies!

Best Wishes,
Claudia

PS: In the next few weeks, keep an eye out for our Winter CSA brochure in your share. If you can’t wait until then, you can get a copy of it online at our website as well. We hope you’ll take a look and dream of the culinary adventures that await you with next season’s veggies! Be sure to contact us with any questions you may have about the WINTER 2009 CSA.

FEATURED VEGGIES

Salad Mix (The salad mix is doing well and we’ll soon be getting the plantings for the houses started, which means that the salad will continue, hopefully uninterrupted into the winter. It is truly wonderful to have these greens fresh throughout the year!)

Mushrooms (You all know these oyster and shiitake mushrooms well by now and this week you get a taste of both. Don’t forget that you can dry them for later use in soups, etc. by baking them on a cookie sheet at the lowest temperature and checking them until they are dry.)

Tomatoes (It is Heirloom & Cherry Tomato central this week in your share. The tomatoes are starting to wind down for the season as the shorter days and cooler nights begin to set in. Soon we will be saying a sad goodbye to these wonderful embodiments of summer. I’m making sure to get my fill before they’re done J .)

Eggplant (This may be the last time these appear in your shares this season. I’ve included a recipe here that highlights this veggie’s special flavor. I hope you enjoy.)

Red Potatoes (Who doesn’t love these? This week I’ve included a couple of seasonal variations on a summer favorite—potato salad. I hope this helps you see these gems & this dish in a new light!)

Garlic (Yes, this delicious little bulb of spicy flavor is here and will add enjoyment to many recipes including the ones this week.)

Recipe: EGGPLANT PAPOUTZAKIA

2 lb. eggplant
Olive oil
2 medium onions,
garlic to taste
2 large tomatoes,
diced
2 tsp. nutmeg
salt and pepper to
taste
6 oz. grated
mozzarella

Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in a baking dish.


Chop onions and garlic and sauté in olive oil. Add diced tomato and spices and mix thoroughly. Spread mixture over the eggplants and sprinkle an even layer of cheese over top. Bake at 350 for 20 minutes, until golden on top.

(Recipe courtesy of Animal, Vegetable, Miracle: A Year of Food Life, 2007.)

Recipe: SUMMER POTATO SALAD

2 lbs red or golden new potatoes
cut in 1 inch chunks
3 tbsp olive oil
coarse salt
2 bell peppers cut in chunks
2 cups green beans (stringed and
broken in 1-inch lengths)
1-2 ears sweet corn on cob
2 cups tomatoes cut in wedges
½ cup fresh basil
¼ cup olive oil whipped together
with 1 tbsp balsamic or
other mellow vinegar

Toss potatoes with salt and oil and spread on baking sheet. Roast in 450° oven until tender (20-30 minutes). Place ears of corn, lightly oiled, with the potatoes. Add peppers and green beans to roast for last 10 minutes. When done, loosen the vegetables with a spatula, cut corn kernels off cob, and combine in a large, shallow bowl.

Toss tomatoes, basil and dressing with roasted vegetables, salt to taste.


FALL POTATO SALAD

2 lbs potatoes (any variety)
seasonal vegetables
4 tbsp dried basil
¼ cup olive oil whipped with 1
tbsp balsamic vinegar

Prepare roasted potatoes as in “Summer” recipe, combining with late-season peppers and green beans, shelly beans, or limas, roasted along with the potatoes. Toss with fresh tomato wedges, basil and the dressing. As the season progresses and different things become available, you can mix and match other vegetables with the potatoes to your heart’s content, keeping proportions roughly the same. Cubed winter squash and sweet potatoes are wonderful in this roasted dish, requiring about the same amount of time in the oven. Don’t hesitate to combine sweet and regular potatoes – they are unrelated, and marry well!

(Recipe courtesy of Animal, Vegetable, Miracle: A Year of Food Life, 2007)


Let us know what your favorite recipes are for any of our veggies by commenting on this week’s newsletter blog entry, or via email. We love to hear from you!

WHAT TO EXPECT IN YOUR SHARE: WEEK FIFTEEN

SALAD MIX
MUSHROOMS
EGGPLANT
CHERRY TOMATOES
HEIRLOOM TOMATOES
SWISS CHARD
RED POTATOES
GARLIC