ATHENS HILLS SUMMER CSA:
WEEK NINETEEN

Hello Everyone!

As we look to the end of this season’s CSA cycle, please accept our thanks for your support in this summer and fall. If not for you, we would not be here. Have you signed up for this winter, or do you know someone who would be interested? We are filling the winter season and encourage you to sign-up soon, so you can stay a part of this community. Thanks.

The greenhouses are fully turned over for winter, the sides are being battened down for the brisk winds, and the row covers and hoops are in place. Garlic fields are being readied for the fall planting, cover crops are sown and up in the fallow fields,
and new hay fields are being mowed. Kip has even found a nice new hill to be double-mowed for sledding. I wonder if we’ll get snow, (a free source of nitrogen).

Storm windows, long johns, flannel shirts, and various other warm weather items have become very important parts of life at the farm this week. Hearty soups, stews and warm beverages are a mainstay. We hope you are all snug and warm.

Have a great week!

Best Wishes,
Becky

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!)

MicroMix (Our original blend of nutricious and crunchy microgreens. See the blog for a copy of the microgreens brochure.)

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.)


Dill (This tangy herb is a great addition to the fall salad mix. I’ve also included a reciped for dill dip/sauce useful for fish or other foods.)

Japanese White Turnips
(These beauties are milder than their purple-topped cousins. Excellent shredded raw into salad or steamed, boiled, or fried, or roasted.)

Baby Pac Choy ( This mild Asian green will work in any recipe for bok choy. Again, eat it raw, steamed, stirred-fried or boiled. A recipe is included for this ingredient.)

Winter Squash (Most of you will receive spaghetti squash, and some will receive a Kubota orange squash. Both of these can be prepared by baking at 350 F for around an hour, depending on the size.)


Recipe: Stir-fried Baby Pak Choy from Epicurious, July 2008.
Yields: 4 servings.
Ingredients
1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper
Preparation
Trim 1/4 inch from bottom of each head of pak choy. Slice pak choy crosswise into 1/2-inch-thick slices. Wash pak choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.

Braised Turnips with Poppy-seed Bread Crumbs from: Epicurious, February 2008 Servings: Makes 4 servings

Ingredients
For turnips
3 tablespoons unsalted butter
2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice
For bread crumbs
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley

Preparation
Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Cooks' notes:
•Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.
• Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.


Dill Dip Recipe from: Epicurean.com



Ingredients:
2 cups mayonnaise
2 cups sour cream
3 tablespoons grated onion
3 tablespoons minced fresh dill
3 tablespoons minced fresh parsley
1 to 1 1/2 tablespoons Bon Apetit seasoning (or seasoned salt)
Freshly ground black pepper, about 1/2 teaspoon or to taste
Directions:
Combine all ingredients. Cover and chill. Serve with assorted fresh vegetables. (If fresh dill is not available, use about 1 1/2 tablespoons dried dill weed.)
Yield: 4 cups


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!