ATHENS HILLS WINTER CSA:
WEEK FIVE
Hello Everyone!
Happy 2009 to those of you who are joining us again this week! I hope that the New Year is treating all of you well so far. Here at Green Edge we are missing John who is gone for the month on an extended substitute-teaching job. Despite his absence the rest of us have settled into a good winter routine on the farm and thoughts of spring plantings are starting to enter our heads. While we won't actually begin seeding anything until next month, all of the seed catalogs that arrive daily in the mail keep us occupied with ideas for the next season here and at home in our own gardens (yes, many of us are crazy enough to have our own to deal with in the warmer months!).
This week I've included some recipes from a cookbook that our mushroom guru Rob got this Christmas. Jessica Seinfeld, Jerry Seinfeld's wife, wrote a wonderful cookbook based on veggie and fruit purees that can be used to "sneak" these valuable foods into a picky child's meals. So many of the recipes sound delicious and I've chosen a few based on what is in your share this week. I hope you enjoy the innovations she's developed!
As I mentioned in last week's newsletter, I just wanted to remind everyone that we would like for you to return your boxes from your previous share when you pick your next share up. In an effort to conserve, we reuse these wax boxes each week, which really helps us keep our costs down, but more importantly, it helps us keep our impact on this planet to a minimum. For our Bexley members, please return your bags in the same manner as above, and if you need another copy of the care instructions please email me and I will get that to you right away. Thanks for your help with these ongoing endeavors and welcome back to all of you! Have a great week!
Best Wishes,
Claudia
FEATURED VEGGIES
(If you have questions about any of these veggies, email me and I will do my best to get back to you right away with storage ideas, serving suggestions, etc.)
Salad Mix (The mix this week includes a romaine, green & red salad bowl, and two Asian greens—petsai & mizuna. It’s a beautiful & tasty array of greens! Try the recipe included for a fresh lunch or dinner option.)
Sunflower Microgreens (Great on salads, sandwiches, on top of your eggs benedict, or just on their own. Share your ideas for these little gems on our blog.)
Mushrooms (Shiitakes are the name of the game this week. Check out the recipe I've included this week for a new taste adventure with these delights.)
Swiss Chard (This is one of our tried and true winter greens. It's wonderful in so many dishes, but my favorite way to prepare it is to steam it (stems removed) and place layers of it in my favorite lasagna. It adds great color and flavor, not to mention all the nutrition, to a meal that has become a standard in my household.)
Arugula (Spice up those cold early winter evenings with this bold peppery green that we love so well. If spice is not what you are looking for, just cook the arugula with your favorite pasta sauce, or sauté it with our garlic to mellow it out.)
Sweet Potatoes (Try these gems in the recipes I've included this week. Or, if you have a favorite way of enjoying them, feel free to share those ideas with us and the rest of your Winter CSA community via an email to me or by posting a comment to this newsletter on the blog.)
Recipe: Oatmeal with Sweet Potato (Serves 2)
1 C. skim milk
¼ C. firmly packed brown
sugar
¼ C. sweet potato puree
1 tsp. pure vanilla extract
¼ tsp. cinnamon or pump-
kin pie spice
1 C. old-fashioned oats
2 tsp. natural peanut
butter (optional)
dried fruit and nuts
pure maple syrup
For the puree...
Wash the sweet potatoes, but do not peel. Cut the sweet potatoes into quarters and steam for 40-45 minutes. Scoop out the flesh and puree in a food processor or blender. Whatever you do not use for this recipe can be placed in a freezer bag and frozen for later use.
In a small saucepan, combine the milk, sugar, sweet potato puree, vanilla, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter if using.
Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve with maple syrup.
Recipe: Pasta with Bolognese Sauce (Serves 4)
This recipe makes twice as much sauce as you need to serve pasta for 4; freeze the rest for another meal. Finely chopped raw sweet potato may be substituted for puree.
1 medium onion, finely chopped
2 cloves garlic, finely chopped
nonstick cooking spray
1 Tbs. olive oil
3 carrots
1 stalk celery
½ lb. lean ground sirloin
½ lb. lean ground turkey
½ tsp. salt
1/8 tsp. pepper
1 large (26-oz.) can crushed tomatoes
1 (8 oz.) can reduced-fat low sodium
chicken or beef broth
1 Tbs. sugar
½ C. sweet potato puree
2 Tbs. grated Parmesan
1 lb. any pasta, preferable whole
wheat or whole grain
Put the onion and garlic in the food processor and finely chop (or chop by hand).
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil, then the onion & garlic, and cook until the onion begins to soften, 2 to 3 minutes.
Meanwhile, put the carrot and celery in the food processor and finely chop; add to the skillet and cook 3 to 4 minutes longer.
Increase the heat to high, add the ground meats, and break them into small chunks with a wooden spoon. Add the salt & pepper and cook until the meat begins to brown, 3 to 4 minutes. Add the tomatoes, broth, and sugar. Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes. Stir in the sweet potato puree and Parmesan.
Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain in a colander, then return the pasta to the pot. Pour the warm sauce over the pasta and toss.
Recipe: Hot Cocoa with Sweet Potato (Serves 2)
(The familiar taste of chocolate syrup hides the sweet potato puree. It's the puree, though, that makes the cocoa so thick and creamy, even made with skim milk.)
1 ¼ C. skim milk
½ C. sweet potato puree
2 Tbs. chocolate syrup
1/8 tsp. salt
1/8 tsp. cinnamon or pumpkin pie spice
marshmallows
Combine the milk, sweet potato puree, chocolate syrup, salt, and spice in a blender and blend until smooth. Transfer to a saucepan and bring to a simmer. Pour into mugs and top with marshmallows.
(Recipe courtesy of Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, 2007.)
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