ATHENS HILLS SUMMER CSA:

WEEK EIGHT

Hello Everyone!

Here at the farm, it is definitely August! This means 'harvest and preserve'. Tuesday, Margaret and Becky with some late day assistance from Amanda canned 70 quarts of heirloom tomatoes for the Winter CSA cycle. And that's just the beginning! There's nothing like opening a jar of summer in the dreary days of winter. You can almost smell the sunshine. If you are interested in helping with the next session, give us a call.

There is a saying amongst the old-timers, "A dry year will scare you plenty, but a wet one will make you go hungry." We have been very fortunate through all of the rain. But, even though the rains stopped many weeks ago, our damage occurred with some plantings of salad mix. Fortunately, the newer plantings are now large enough to start harvesting, and this means some salad mix is in this week's share box. We are thrilled to have its return.

Thanks to all who have been returning the waxed boxes. If you are having trouble remembering to return the box, you might try bringing your own bags or boxes to the pickup and transferring right there. As always, your thoughts, questions, and comments are always welcome.

For Claudia and all the crew,

Becky

P.S. We are also at the Creekside Market in Gahanna on Wednesdays, from 3-6 pm.

FEATURED VEGGIES

Salad mix ( a mix of lettuces freshly picked and packed just for you)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (Pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)

Slicer or Heirloom Tomatoes (Have a look at our blog for photos that will help you identify each of these glorious & tasty treats. Store at room temperature for best flavor—do NOT refrigerate until you use part of them.)

Cherry Tomatoes (Super Sweet 100’s & Sungolds will brighten any dish you include them in. Like our heirlooms & slicers, store at room temperature until you use them.)

Green Peppers (Bright, green, crisp and flavored to perfection. I don’t even like peppers, but I’ll eat one of these—that’s how good they really are!)

Green Beans were on the list but this week's harvest did not yield enough to give to all. We hope to have them for next week.

Red Potatoes (Oh, wow are these good potatoes! They are newly harvested, creamy potato wonders. Store them in a cool, dry, dark place if you don’t end up devouring them right away. They work wonderfully cubed, boiled, cooled and added to a salad of micro greens & your favorite dressing.)

Recipe: Marinated Salad
(Serves 6)

¼ C. vegetable oil
2 Tbs. cider vinegar
1 tsp. honey
1 tsp. soy sauce
1 tsp. dry oregano
¼ tsp. garlic salt
a few grinds of black pepper
1 small onion, sliced thinly
1 lb. carrots, sliced into ¼-inch rounds
1 lb. green beans, sliced into 1-inch lengths
12 oz. tofu

Pour the oil, vinegar, honey, soy sauce, and seasonings into a large mixing bowl. Add the vegetables and tofu, and toss lightly but thoroughly. Place in a refrigerator container with a tightly fitting lid, and chill several hours, shaking gently or turning upside down occasionally.

(Recipe courtesy of Country Wisdom & Know-How: Everything You Need to Know to Live Off the Land, 2004.)

Recipe: Tomato Tofu Salad
(Serves 4 to 6)

¼ C. vegetable oil (olive is best)
¼ C. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
½ tsp. dried basil
4 scallions
1 C. sliced mushrooms
2 medium tomatoes, chopped
8 oz. tofu, cut into ½-inch cubes

Combine the oil, lemon juice, and seasonings. Add the vegetables and tofu. Toss gently. Chill for a half hour before serving.

Recipe: Sesame Kebabs
(Serves 4 to 6)

2 lbs. boneless lamb or pork, cut in 1-inch cubes
½ lb. mushrooms
1 lb. cherry tomatoes
2 medium summer squash, sliced in ¼-inch rounds
1 C. plain yogurt
2 to 4 Tbs. soy sauce
¼ C. tahini (sesame seed paste)
2 cloves garlic, crushed
2 tsp. fresh grated ginger root, or 1tsp. ground ginger

Thread the meat and vegetables on 8 skewers. Place the skewers in a long roasting dish.

In a bowl, combine the yogurt, soy sauce, tahini, garlic, and ginger, and blend until the mixture is creamy. Pour over the skewers. Cover and refrigerate 4 to 6 hours, turning the skewers occasionally so that all sides sit in the marinade.

To barbecue, allow the coals to burn 30 to 40 minutes before bringing the meat out. The coals should be grey, not red. Arrange the grill so that it is approximately 4 inches from the coals. Place the skewers on the grill. Give a quarter turn every 3 to 4 minutes, brushing with the yogurt mixture each time.

(Recipes on this page courtesy of Country Wisdom & Know-How: Everything You Need to Know to Live Off the Land, 2004.)