ATHENS HILLS SUMMER CSA:
WEEK THIRTEEN

Hello Everyone!

I hope everyone survived the crazy wind storm that swept through our fair state this past weekend. This weather has been something else over the last couple of days with the heat & humidity on Saturday, the wind and clouds Sunday, and the cool, autumn-like rain and gray of today. Now is the time to dress in layers since you never know what will happen five minutes in the future!

I do know that this week is a busy one here at the farm. We’ve got plenty of weeding and thinning to do out in the fields as the fall roots continue to grow and grow, and the salad mix plantings thrive in this cooler, slightly wetter weather. We will begin out greenhouse transitioning this week as well, beginning with the Hot House. This house had our very first Basil plantings in it this spring and will soon become the fall & winter home of the Salad Mix. We get to pull all those Basil plants out so that we can switch the soil, clean out the raised beds and greenhouse floor and start anew. Pretty soon we’ll be moving on to the other houses to transition them as well. As we make room for the greens that we’ll plant there for the next two seasons, we’ll be saying goodbye to the tomatoes. But that isn’t for a few more weeks at least, so enjoy those beautiful tomatoes while the sun is still warm & close enough to create that wonderful taste we’re so fond of! Have a great week!

Best Wishes,
Claudia

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!)

Kale or Collard Greens (Our first of the fall plantings are ready and very tasty. It is always exciting to see both of these greens after a long hot summer. I hope you enjoy these first tastes of autumn this week.)

Mushrooms (You all know these oyster or shiitake mushrooms well by now and are hopefully enjoying them. 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 (This week it’s our picker’s choice between the Heirlooms and Slicers. By now you are familiar with all of these and can enjoy them as autumn approaches. An easy way to store all of these for later is to dry them on a cookie sheet in your oven. Try drying the Slicers in quarter slices or halves for a sweet treat during the blahs of winter.)

Eggplant (Just so you know, this might be the last of these bold and beautiful purple delights for the season. Bake them whole and scoop out the deliciousness to enjoy in the recipe I’ve included.)

Beets (Sweet & tasty—I hope that you enjoy every bite. For easy peeling, just boil whole root, minus the leaves, for about 10 minutes, drain, rinse and rub the peel right off.)

Potatoes (What can I say about these perfect staple veggies? I hope you enjoy them in all the ways potatoes can be enjoyed!)

Recipe: Guacamole Salad
(Serves 6)

3 medium tomatoes, chopped
1 yellow bell pepper, seeded and ½ inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

(Recipe courtesy of The Barefoot Contessa at Home & The Food Network, 2006.)

Recipe: Eggplant Patties with Cheddar Cheese (Serves 4)

Eggplant is cooked then mashed and shaped with cracker crumbs, cheese, eggs, garlic and green onion, then the patties are deep fried.

1 medium eggplant, peeled and cubed
1 1/4 cups cracker crumbs (about 20 butter crackers)
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
1 tablespoon chopped fresh parsley, or
1 teaspoon dried parsley flakes
1 clove garlic, finely minced
3 tablespoons thinly sliced green onion, with greens
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

In a covered saucepan, cook eggplant in boiling water until tender, about 5 minutes. Drain well, place in a bowl, and mash. Stir in cracker crumbs, shredded cheese, eggs, parsley, garlic, green onion, salt, and pepper. Shape mixture into 8 patties about 3 inches in diameter. Heat oil in a large skillet; cook patties, turning to brown each side, until golden brown.

(Recipe courtesy of Diana Rattray & southernfood.about.com, 2008.)

Recipe: Quick Mushroom Soup
(Serves 2)

6 to 8 Button mushrooms
2 tsp Tomato paste
1 tsp Butter
2 tsp. corn flour
2 cups vegetable stock
salt to taste
1/2 onion
1 clove garlic
1/2 tsp cumin seeds
pepper powder to taste

Chop onion and garlic finely. Slice mushrooms vertically. Grind cumin seeds coarsely.
Melt butter in a pan. Put garlic. Fry till golden brown. Add onions. Fry till it is soft. Add mushrooms and sauté for 30 seconds. Add tomato paste and mix. Pour vegetable stock. Add cumin seeds. Bring it to boil for 3 minutes.

Make corn flour slurry by adding a little water to it. Add the slurry to the soup. Boil for 2 minutes and turn off the flame. Add salt and pepper to taste. Serve hot.

(Recipe courtesy of Anis Fathima & khanakhazana.com, 2008.)