ATHENS HILLS SUMMER CSA:

WEEK TWO

Hello Everyone!

We would like to welcome our Athens Half Share members to the Summer 2008 CSA program! We are so happy to have you join us for this bountiful season of produce. Already we have a wonderful abundance of delicious veggies to share with you and we hope everyone enjoys this week’s box of goodies!

This past week we had quite a bit of wet weather here in the hills which was great for all of our veggies out in our fields—they all look fantastic. However, in the Micro House where we grow all things micro, the gray weather tends to have an effect on each tray of greens. For the most part it isn’t anything adverse, but this week our cabbage (the purple-stemmed micro green) could have used a little more sunshine to dry it out and perk it up a bit. What does this mean for you? Well, we would suggest that you enjoy your bag of Micros early in the week because their “shelf-life” is a little shorter than normal since the cabbage was pretty wet when we harvested it. We’re sure you’ll enjoy it just the same!

To start off this season we want to let you know about our OPEN FARM DAY—JULY 27^th. Please mark your calendars and come visit us at the farm. For more information about this event and the daily goings-on here at Green Edge do check out our blog at greenedgegardens.blogspot.com

Best Wishes,

Claudia (on behalf of Becky, Kip, Margaret & the whole farm crew)

FEATURED VEGGIES

Salad Mix (a mix of several lettuce varieties picked for their delicious taste and color combinations.
Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi)).

Mushrooms (Our mushroom guy Rob’s selection from our farm-grown shiitake, oyster or trumpet mushrooms. Be sure to store in the fridge with the bag open.)

Swiss Chard (One of our favorite greens that happens to be growing like gang-busters-- don’t forget that you can blanch, freeze & store it for later.)

Beets (Bright, beautiful and not to mention sweet as could be. Break out those canning supplies and start pickling! You’ll want to savor this early season favorite if you don’t eat them all up as soon as you get them!)

Green Onions (Another of our early season staples, these wonderful roots compliment any salad, stir-fry, veggie tray, etc. Summer wouldn’t be the same without them.)

Parsley (Everyone is familiar with this wonderful herb, but I don’t know if you all have thought about it’s uses in the recipes I’ve included—check them out for a new way to use this tried & true herb staple.)

Sweet Basil (One of the true harbingers of summer and we are so happy to have it for you in this share, especially if it is your first. This is essential in your favorite pesto recipe.)

Recipe: Parsley, Sage and Thyme Oil (Makes about 2 ½ cups)

Herb oils are an excellent ingredient for use in stir-fry cooking as well as salad dressings. This mixed herb combination is a good basic choice, but you can also be adventurous and try other, more exotic ingredients. Adding garlic and chilies to an herb oil produces a fiery condiment; try dribbling a tiny amount on to pasta for extra flavor. Enjoy!

2 ½ C. sunflower oil

½ C. chopped fresh
parsley

1/8 C. chopped fresh

sage

¼ C. chopped fresh

thyme

Pour the oil into a sterilized jar and add all the herbs. Cover and allow to stand at room temperature for about a week, no longer. Stir or shake occasionally during that time

Then strain off the oil into a sterilized bottle and discard the used herbs. Add a fresh sprig or two for decorative purposes if you wish. Seal the jar carefully. Store, preferably in a cool place, for 6 months at the most.

(Recipe courtesy of The Encyclopedia of Herbs & Spices, 1997.)

Recipe: Heritage Farm Bean Salad
(Serves 6)

1 ½ C. any combination of dried beans
½ lb. green beans or mix of yellow wax
beans
1 small red onion, cut into thin rings
3 Tbs. chopped fresh basil (could use
fresh parsley or cilantro as well)
salt & pepper to taste

For the Balsamic Vinaigrette

¼ C. balsamic vinegar
½ C. extra virgin olive oil
¼ C. sugar
2 Tbs. Dijon mustard
1 tsp. salt
½ tsp ground black pepper

Cook dry beans according to directions; drain and cool. Steam green beans until tender but still crisp; set aside.

In a small bowl, whisk together the vinegar, olive oil, sugar, mustard, salt & pepper. Add to warm cooked beans. Toss well and let cool. Add green beans, onions and fresh herbs. Toss well. Serve chilled or at room temperature. Garnish with fresh basil leaves. Enjoy!

(Recipe courtesy of Seed Savers Exchange 2008 Catalog: Heirloom Seeds, Books and Gifts, January 2008.)