WHAT TO EXPECT IN NEXT WEEK'S SHARE: WEEK TWELVE

SUNFLOWER MICROGREENS
MUSHROOMS
KALE
SPINACH
SWEET POTATOES
RUTABAGA

ATHENS HILLS WINTER CSA:

WEEK ELEVEN

Hello Everyone!

I hope you are all doing very well this week. The sunshine always helps me feel better and it seems to have the same effect on all of our vegetables this time of year. Everything is springing back to life after a bit of dormancy over the last month or so. Today I even found some "volunteer" violas about to bloom growing amongst the spinach plants in the Creek House (we haven't planted those in that green house for two years now!). Another sure sign of things perking up is the salad mix in your shares this week. The lettuces are waking back up and we're happy to included them again. Today being Mardi Gras, perhaps we should all celebrate the life that is coming back slowly but surely :)!

I've been working hard on the Summer CSA brochure (yet another sign of warmer temps.) and I wanted you all to know that I am hoping to email it out to current and past members in a week or two. If you know of someone who might also be interested, please feel free to forward the email to them or have them contact me and I will add their names to our CSA information request list. I am so excited about the offerings for the Summer '09 season and can't wait to share the brochure with you so keep an eye out for it soon.

For those of you who don't have a use for the canning jars that the last batch of tomatoes came in, we would love to have them back to use again this summer. We will be setting out brown boxes this week for you to place them in when you come to pick up your shares. Thanks so much for your help with this and 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.)

Micro Mix Microgreens (Yes, the dynamic combination of sunflower, radish, buckwheat, cabbage and kogane is back this week. These fresh little greens always remind me that spring is just around the corner. I hope they give you that ray of hope as well.)

Shiitake Mushrooms (Yum! I hope that you are finding many uses for these fungi. If you are stuck, check out the recipe I've included this week for a great pasta sauce.)

Kale (Many of you have commented on how wonderful the kale has been this winter--thanks! Don't forget that you can juice it along with your other favorite fruits & veggies for a fabulous vitamin-packed punch in the morning. Check out some of the nutritional benefits of kale that I've posted on the blog.)

Spinach (Yes, here it is again this week. If you are feeling overwhelmed with this fabulous green, just steam it briefly, drain, let it cool, and place it in freezer bags in your freezer to enjoy later this year when you can't get fresh sweet spinach.)

Salad Mix (Yeah! Its back after a good rest period. While the lettuces have recovered slightly, they should really start booming if we keep having beautiful sunny days like today. Yes, spring is just around the corner.)

Turnips (These beauties are fantastic boiled, tossed with olive oil, rosemary, salt & pepper, and roasted for a warm winter side dish that is sure to please.)

Recipe: Smoked Salmon and Spinach Rotollo (Serves 4 to 6)

For the Rotollo...

1 lb. fresh spinach

6 scallions, white & light

green parts

chopped

½ C. ricotta

2 oz. feta cheese

crumbled (½ C.)

2 tsp. capers, drained,

rinsed, and

coarsely chopped

freshly ground pepper

2 sheets fresh pasta

(10 X 6 inches)

generous ½ lb. thinly

smoked salmon

1 egg lightly beaten with

2 tsp. water

For the salad...

6 large handfuls salad

mix

½ C Lemon Vinaigrette

(see below), or

another light

vinaigrette

For the Lemon Vinaigrette...

1 egg

1 tsp. Dijon mustard

2 Tbs. tarragon vinegar

juice of one lemon

1 tsp. fresh thyme

1 C. light vegetable oil

coarse kosher salt &

fresh ground

pepper to taste

Combine the egg, mustard, vinegar, lemon juice and thyme in a blender or food processor and blend for 1 minute. With the machine still running, slowly add the oil in a

thin steady steam, blending until the dressing is smooth and thickened. Season to taste with salt and pepper. The dressing will remain emulsified and will keep well, tightly covered, in the refrigerator for several weeks.

For the meal...

Rinse the spinach thoroughly and place it in a large pot with the water still clinging to the leaves. Cover and steam over medium-high heat until the leaves are tender and wilted, about 5 minutes. Remove from the pot, squeeze out as much excess moisture as possible, and coarsely chop.

In a large bowl, combine the spinach, scallions, ricotta, feta, and capers. Stir together to combine thoroughly, and season to taste with pepper.

Spread ½ cup of the filling evenly over one of the pasta sheets, leaving a ½ inch border on all sides. Top with one half of the salmon slices in a single layer, and fold the long edges in over the filling. Begin rolling from the short end, jellyroll fashion, keeping the long edges tucked in. Roll loosely, applying as little pressure as possible and taking care not to squeeze the filling out. Using a pastry brush, brush the egg wash along the remaining ½ inch border, and lightly press in place to seal and complete the roll. Wrap the entire roll in a single layer of cheesecloth, twisting the ends to seal them. Repeat with the remaining pasta sheet. (The rolls can be prepared to this point up to 1 day in advance; cover with plastic wrap and refrigerate.)

Bring a large pot of lightly salted water to a boil. Reduce the heat to a low simmer and add the pasta rolls in their cheesecloth wrapping. Poach in the simmering water for 15 minutes. Remove, drain, and allow to cool for at least 30 minutes.

Rinse the salad mix and pat the leaves dry. Toss in a bowl with the vinaigrette, and arrange a bed of salad on each serving plate.

Remove the cheesecloth from the rolls and slice them into ¾-inch-thick rounds. Serve warm or at room temperature, on top of the salad.

(Recipe adapted from Hay Day Country Market Cookbook, 1998.)

Recipe: Artichoke Sauce with Mushrooms & Greens (Serves 4)

1 Tbs. olive oil

1 C. minced onion

¾ lb. mushrooms, sliced

1 ½ tsp. salt

½ tsp. dried thyme

½ tsp. dried sage

½ lb. kale or other green, stemmed

and chopped

3 to 4 large cloves garlic, minced

4 Tbs. vegetable broth or water (or for

a zippier taste, white wine)

1 Tbs. unbleached white flour

2 6oz. jars marinated artichoke hearts

freshly ground black pepper to taste

about 6 leaves fresh basil, minced

3 to 4 Tbs. milk or cream--optional

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and sauté for about 2 minutes over medium heat. Add the mushrooms, ½ teaspoon salt, thyme, and sage. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt. Stir, cover, and cook another 5 minutes over medium heat.

Add the broth, water or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle. Cook uncovered for another minute or two, stirring constantly. The liquid will thicken.

Cut the artichokes into bite-sized pieces. Add these to the skillet, along with all the liquid from the jars. Grind in some black pepper, stir in the basil, and, if desired, stir in the milk or cream. Remove from heat and serve over pasta, plain cooked rice or baked potatoes.

(Recipe courtesy of The New Enchanted Broccoli Forest, 2000.)

I hope you enjoy your share and have a wonderful week!

FOCUS ON KALE

(Excerpt taken from Organic Gardening Magazine, February-March 2009.)

This King of Greens is chock full of...

• Lutein and zeaxanthin, which are essential for preventing cataracts
• Magnesium, which lowers you susceptibility to migraines
• Sulforaphane, which is a destroyer of cancer cells
• Vitamin A, which protects your lungs and prevents heart disease
• Vitamin C, which boosts your immune function and protects against heart disease
• Vitamin K, which helps keep your bones strong and allows blood to clot.

The Royal Green

Curly or ruffled, kale is the number one nutritious green, primarily because it's high in carotenoids, a class of phytonutrient (essential compounds found only in plant-based food). It's also teeming with vitamins and minerals, such as calcium and magnesium. Low in calories (just 36 per one-cup serving!), kale shares all the cancer-fighting properties of the brassica family. What makes kale king?

Kale is rich in lutein and zeaxanthin, which portect the plant from UV damage. They protect your eyes in similar ways. Studies show that a lutein-rich diet will reduce your risk of developing age-related eye disorders, such a smacular degeneration and cataracts.

Like its relatives, broccoli and cabbage, kale releases sulforaphane when sliced or chewed. Sulforaphane stimulates the liver to make enzymes, and these enzymes break down cancer-causing molecules.

Kale is also loaded with vitamins, especially vitamin K. Vitamin K allows blood to clot and also keeps your bones strong. Your body can store only small amounts of K, so eat kale frequently to defend against osteoporosis.

Vitamin A protects those exposed to either first- or secondhand cigarette smoke from developing diseases like emphysema. One cup of cooked kale provides more than 300 percent of your recommended daily needs for A.

Preparation Hints:

Cooking kale releases healthful carotenoids but can also destroy the anticancer properties. Avoid this by slicing kale, then letting it rest for five minutes. Then lightly steam the sliced leaves for exactly five minutes. This is just the right amount of time to release the carotenoids while preserving the other health properties.

Enjoy your greens this week!!

WHAT TO EXPECT IN NEXT WEEK'S SHARE: WEEK ELEVEN

MICRO MIX MICROGREENS
SHIITAKE MUSHROOMS
SPINACH
KALE
TURNIPS
POTATOES
SALAD MIX

A DELIGHTFUL WINTER RECIPE FOR WEEK TEN

Thanks again Ruth for another wonderful recipe! I hope you all enjoy this one as well as those in the newsletter. Have a great week!

ODDS 'N ENDS SOUP

1 onion, sliced 1 clove garlic, chopped 2 tbsp. olive oil 1 can (35 oz.) peeled whole tomatoes, chopped coarse 6 c. assorted chopped vegetables such as carrots, celery, parsnips, turnips, green or wax beans 1 can (16-19 oz.) red or white kidney beans, chickpeas, drained 1 c. fresh or frozen corn kernel 2 tbsp. + 1 tsp. chopped parsley, divided 3/4 tsp. dried rosemary 1/8 tsp. pepper 1 c. cooked bow-tie or other pasta In large saucepot, saute onion and garlic in oil 1 minute. Add tomatoes, vegetables, beans, corn, 2 tablespoons parsley, rosemary, pepper and 4 cups water. Bring to a boil. Cover; simmer 30 minutes until vegetables are tender. Add pasta during last 5 minutes to heat. To serve, ladle into bowl; sprinkle with parsley. THE MOST VERSATILE SOUP! USE AN ASSORTMENT OF VEGETABLES TO CREATE A DIFFERENT MEAL EVERY TIME! Makes 6 servings. Per serving: 239 cals. Preparation: 15 minutes. Cook: 30 minutes. Ready to serve in 45 minutes.

ATHENS HILLS WINTER CSA:

WEEK TEN

Hello Everyone!

Well, I suppose winter was going to come back at some point, just as the groundhog said at the beginning of the month. However, I hope that the distractions of Friday the 13^th and St. Valentine's Day were enough to help you forget at least momentarily that we are still in the cold of the year. We knew last week that it was only a matter of time before we would be back to covering all of the veggies with their blankets of remay and plastic. And this week, it begins again. I suppose these little weather teasers are meant to remind us that spring is just around the corner, and at least for us, that means more hustle & bustle with new plantings in the houses, readying the fields for the crops that will shortly follow, preparing for a new greenhouse, and so on. I quickly return to appreciating the calm of winter when thoughts like that enter my head :).

Last Thursday I was able to accompany Kip on his regular Columbus delivery route. That meant I was able to visit all of the CSA hosts and see where all of you pick up your shares. It was a gorgeous, although windy, day and I had a great time following Kip & Kate around, helping whenever I could. About twelve hours after we left the farm, Kip & I were back in the hills of Amesville unloading the truck and heading home to rest after a very busy day. I have a new appreciation for what Kip & Kate do each week, and I just wanted to let you know that they do it all with a smile. Thanks guys!

For those of you who don't have a use for the canning jars that the last batch of tomatoes came in, we would love to have them back to use again this summer. We will be setting out brown boxes this week for you to place them in when you come to pick up your shares. Thanks so much for your help with this and 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.)

Micro Mix Microgreens (Yes, the dynamic combination of sunflower, radish, buckwheat, cabbage and kogane is back this week. These fresh little greens always remind me that spring is just around the corner. I hope they give you that ray of hope as well.)

Mushrooms OR Canned Tomatoes (Whichever one you get this week, I hope that you are able to put them to good use in your meals for the week. Enjoy the surprise!)

Pac Choi(This member of the cabbage family is fabulous eaten raw as part of a vinegar-based slaw, or as part of a lovely winter salad. It can also be enjoyed in a stir-fry with our mushrooms and other veggies. It is also fantastic sautéed or steamed with your favorite herbs & spices as a side dish to compliment any main course.)

Spinach (Yes, here it is again this week. If you are feeling overwhelmed with this fabulous green, just steam it briefly, drain, let it cool, and place it in freezer bags in your freezer to enjoy later this year when you can't get fresh sweet spinach.)

Potatoes (In preparation for Mardi Gras, I turn to my new cookbook from Emeril for a lovely recipe that might help you see the light of spring at the end of this winter tunnel.)

Turnips (These beauties are fantastic boiled, tossed with olive oil, rosemary, salt & pepper, and roasted for a warm winter side dish that is sure to please.)

Recipe: Caramelized Salmon with Cilantro Potato Salad (Serves 8)

1 C. Emeril's mayonnaise (see

recipe below)

¼ C. chopped fresh cilantro

leaves

1 tsp. chopped garlic

1/3 C. finely chopped red onion

1/3 C. finely chopped celery

salt & freshly ground pepper to

taste

2 lbs. potatoes, quartered,

boiled in salted water to

cover until fork tender &

drained

4 small salmon fillets, cut in

half crosswise

1 C. sugar

2 Tbs. olive oil

sprigs of fresh cilantro &

parsley

For the mayonnaise...

1 large egg

1 Tbs. Dijon mustard

2 Tbs. fresh lemon juice

2 C. olive oil

salt & pepper to taste

In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds. With the machine running, slowly pour in the oil through the feed tube. The mixture will thicken. Season with salt & pepper and pulse once or twice to blend. Store in an airtight container in the refrigerator. Best if used within 24 hours. (Makes 2 ¼ C.)

For the Salmon & Potato Salad...(continued on next page).

In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt & pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt & pepper. Cover and refrigerate for 1 hour.

Season each salmon fillet with salt and pepper then dredge each in the sugar, tapping off any excess. Heat the olive oil in a large sauté pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.

To serve, place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.

(Recipe courtesy of Emeril's TV Dinners, 1998.)

Recipe: Exotic Mushroom Flan with Warm Spinach Salad (Serves 6)

1 Tbs. olive oil

½ lb. shiitake mushrooms, sliced

salt & freshly ground black pepper

to taste

½ C. minced yellow onions

1 tsp. chopped garlic

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh parsley leaves

4 large egg yolks

1 pint heavy cream

½ C. freshly grated Parmigiano-

Reggiano cheese

1/8 tsp. freshly grated nutmeg

3 slices bacon, chopped

Preheat the oven to 350F. Lightly butter 6 4-ounce ramekins.

In a medium-size sauté pan, heat the olive oil over medium heat. Add the mushrooms and cook, stirring, for 2 minutes, then season with salt and pepper. Add the yellow onions and garlic, and cook, stirring, for 1 minute. Remove from the heat, stir in the herbs, and let cool.

In a large mixing bowl, combine the egg yolks and heavy cream and whisk to blend. Stir in the cheese, nutmeg, and the mushroom mixture. Spoon the mixture into the ramekins. Place the ramekins in a baking pan and fill the pan with enough water to come halfway up the sides of the ramekins. Bake until the flans set, 50 to 55 minutes.

In a medium-size sauté pan, fry the bacon until crispy, about 10 minutes. Transfer the bacon and 1/8 C. of the bacon grease to a large mixing bowl. Add the vinegar, mix and season with salt and pepper. Add the spinach and red onions and toss to coat evenly.

To serve, gently loosen the mushroom flans with a knife and invert each onto a plate. Mound a small amount of the spinach salad in the center of each flan and serve.

(Recipe courtesy of Emeril's TV Dinners, 1998.)

I hope you find this information helpful! Enjoy your share and keep in touch. Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net