ATHENS HILLS WINTER CSA:

WEEK FIVE

Hello Everyone!

We are well into the swing of the winter season here at the farm and the veggies are doing great. We have six greenhouses full of lettuces, greens of all kinds, and some roots that will make their debuts in the spring. It is rather spoiling to have all this wonderful produce on hand in the middle of winter. However, it is hard work to protect them from the cold temperatures that the nights can bring. Not only do we cover them with a type of cloth called Remay, we also have to cover them with huge sheets of plastic when the temperatures drop below freezing. These sheets are not lightweight and require two of us to cover and uncover during the day when the temperatures rise.

Along with the constant temperature monitoring, lots and lots of mud and wetness, the cold weather, and bulky clothes that come with it, sometimes make the winter season more challenging than the summertime. I always forget about my hands going numb from the cold when it’s August and 95+ degrees out! Regardless, we manage to keep things light and fun, and now that we’ve all worked together for such a long time, we can get lots done and still manage to joke, make up songs, and even come up with an idea for our own reality TV show!—Ahh, the life of the farmer! Here’s to a great week ahead, and may you all enjoy your week and your new batch of veggies.

Best Wishes,

Claudia

FEATURED VEGGIES

12 oz. Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations)

8 oz. Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms.)

1 bunch of Kale (a wonderful green related to cabbage, collards that is chock full of vitamins and minerals; it is tender and mild in flavor and it’s a great culinary alternative to spinach.)

1 bunch of Swiss Chard (another of our favorite greens from the Goosefoot family that had tender leaves that can be eaten raw or steamed, sautéed, etc. along with its crunchy white stems; some complimentary flavors include marjoram, parsley, savory, nutmeg, allspice & paprika. Cook these greens only until they are bright green)

2lbs. Potatoes (Wow! What a wonderful and versatile vegetable that is common to so many of the world’s cuisines; this tuber finds its wild origins high in the Andes where Peruvian farmers were cultivating fifty different varieties by the time the Spanish arrived.)

4lbs. Butternut Squash (most folks are familiar with this bell-shaped winter squash, but in case you haven’t tried it in a while, it is a delicious slightly sweet orange squash that is great to stuff, make into soup, mash or cube; cut in half, bake for 1hr at 350F, cool and get creative with this wonderful veggie.)

Recipe: Asian Mushroom Sauté (Serves 2 side dishes)

2 C. fresh mushrooms, sliced

2Tbs. vegetable or chicken

broth

1Tbs. minced, fresh ginger

2 cloves garlic, chopped

1 C. coarsely chopped scallion

2Tbs. soy sauce

Salt & Pepper to taste

Prepare all ingredients as indicated above—washing, slicing, and chopping.

Simmer ginger, garlic, mushrooms and scallions in the broth for about 3 minutes on medium high heat.

Season with soy sauce, salt and pepper to your taste and serve over rice, as a side dish, or on top of mashed potatoes, a steak, or steamed greens. Enjoy!

(Recipe courtesy of www.whfoods.org 2008)

Recipe: Super Energy Kale Soup

(Serves 4-6 as a main dish)

1 medium onion, chopped

4 cloves garlic, chopped

5 C. chicken or vegetable broth

1 medium carrot, diced into about ¼

inch cubes (about 1 C.)

1 C. diced celery

2 potatoes, diced into ½ inch cubes

3 C. kale, rinsed, stems removed, and

chopped very fine

2 tsp. dried thyme

2 tsp. dried sage

salt and pepper to taste

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.

Heat 1 TBS broth in a medium soup pot.

Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

Add garlic and continue to sauté for another minute.

Add broth, carrots celery, and bring to a boil on high heat.

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and kale and cook until potatoes are tender, about 15 more minutes.

Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

(Recipe courtesy of www.whfoods.org, 2008)

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

(740) 448-4021 OR

greenedgegardens@verizon.net

We look forward to hearing from you!