WHAT TO EXPECT IN THIS WEEK'S SHARE: WEEK SIXTEEN
SALAD MIX
SUNFLOWER
MUSHROOMS
KALE
SWISS CHARD
SPINACH
RUTABAGA OR DAIKON RADISH
TURNIPS
March 27, 2009
March 25, 2009
ATHENS HILLS WINTER CSA:
WEEK FIFTEEN
Hello Everyone!
HAPPY SPRING! Finally, I can say that! I hope that you were able to celebrate the change of the season by going hiking, preparing your flowerbeds, or taking a walk around your neighborhood. I managed to plant my first round of potatoes and green onions at home in celebration of the first day of spring and it was exciting!
Here at the farm, our Start House is becoming a bustling place full of little sprouts and newly seeded flats of vegetables. We've started the first of our summer plantings of tomatoes, eggplant, parsley, greens, salad lettuces and more, and the place is becoming quite crowded with new life. Did I mention that this is my favorite time of year here? Well, it is and all of those little plants growing by leaps and bounds daily are what make it such a pleasant time. The warmer weather and sunshine help too! I will try to get some new photos up on the blog so that you can see just what I am talking about--look for those soon.
Just a reminder to everyone that we would love to have your CSA boxes back. Next time you pick up your share, just drop them off with your host and we'll take them back to the farm to use again. Thanks! Also, we have begun our sign-up for the Summer 2009 CSA season. Feel free to email me with any questions you may have about the upcoming season--there are some exciting changes to the options and we're looking forward to a wonderful season this summer! Enjoy your shares 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.)
Micromix Microgreens (As you know we grow a tasty combination of sunflower, buckwheat, radish, cabbage, and kogane to give you a fresh, vitamin-packed alternative for a salad or sandwich topping, as well as in your burrito or atop an omelet for breakfast.)
Salad Mix (Yes, it's back and tasting fantastic! Top with leftover rice, pecans, raisins & your favorite cheese for a healthy, delicious & filling lunch.)
Mushrooms (The shiitakes are looking grand this week. They hold up well in lasagna, add wonderful flavor to your favorite stir fry & can make a soup spectacular.)
Kale (So you have quite a bit of this fantastic green this week. Check out the recipes I've included here for some ideas on how to use it up. Otherwise, don't forget that you can blanche it, let it cool and freeze it for later.)
Swiss Chard (In case you've never thought about it, why not use these leaves as burrito wraps instead of tortillas next time you have a Mexican meal? Just steam lightly and set aside until your other ingredients are ready.)
Spinach (Combined with the mushrooms, our spinach makes a wonderful quiche for breakfast, lunch or dinner.)
Recipe: Smoked Sausage, Kale & Potato Soup (Serves 2--can be doubled)
For added flavor, think about adding carrots, garlic, onions, a chipotle pepper, or parmesan cheese, etc. to this recipe.
- 4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
- 2 3/4 cups canned low-salt chicken broth
- 3/4 pound small red-skinned potatoes, thinly sliced
- 1 cup dry white wine
- 5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch), or 3/4 of 10-ounce package frozen chopped kale, thawed, drained
- 1/4 teaspoon caraway seeds, lightly crushed
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.
(Recipe courtesy of www.epicurious.com/recipes/food/, 2009.)
Recipe: Spicy African Kale & Yams
(Serves 2 to 4)
1 large bunch kale, 4 cups chopped,
pressed firm
4 C. garnet yams, rinsed well,
chopped
1 ½ Tbs. olive oil
2 C. purple cabbage, sliced
1 ½ C onion, chopped
3 Tbs. soy sauce
2 Tbs. salt, or to taste
1 Tbs. minced garlic
1 Tbs. ginger, peeled and
minced
1 tsp. Serrano chile, seeded and
diced
hot sauce, to taste
Rinse and drain kale well. Steam kale and yams. Kale should still be colorful and yams should still have some firmness.
While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently.
Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale and mix well.
Add yams and gently mix well. Serve warm.
(Recipe courtesy of www.seasonalchef.com, 2009.)
Recipe: Rustic Tomato Pie with Kale Pesto Sauce (Makes 6 to 8 slices)
2 C. (packed) fresh kale
3 cloves garlic
1/3 C. walnuts, toasted
1/2 C. grated Pecorino Romano cheese
1/4 C. extra virgin olive oil
2/3 C. part-skim ricotta cheese
1 9-inch store-bought refrigerated piecrust,
such as Pillsbury
2 C. sliced Roma tomatoes (seeded, if you
like)
2 oz. fresh mozzarella cheese
Preheat oven to 375 degrees F.
Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.
Unfold the refrigerated piecrust onto a sheet pan or cookie sheet. Spread kale pesto on the piecrust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the piecrust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving.
(Recipe courtesy of www.heart-healthy-cooking.suite101.com, 2007.)
March 20, 2009
March 18, 2009
ATHENS HILLS WINTER CSA:
WEEK FOURTEEN
Hello Everyone!
Cead Mille Failte! A thousand welcomes to week fourteen! Spring is upon us and with this weekend's equinox it will be officially here. These past few days have been glorious and beautiful, and who couldn't ask for better weather to celebrate St . Patrick's Day with? In the past I've made my way down to New Orleans to celebrate this holiday, but I sure am glad to be here this year to experience such perfect spring weather. I hope that you all managed to get outside and bask a little in the sunshine as well!
As with last week, it is all about greens, greens, greens this week. It's quite appropriate that we should have such a bounty of beautiful leafy greens this time of year, especially with the rest of scenery turning greener by the day. If the weather has truly turned for the better, then the vegetables should all be in full bounty before we know it. As it is, the newer plantings of salad lettuces, spring radishes and arugula all look fantastic and it shouldn't be too long before you see them in your shares.
Just a reminder to everyone, we have begun our sign-up for the Summer 2009 CSA season. If you would like a copy of the brochure & sign-up form, please email me, have a look at the link at our website (listed on the next page), or visit us at market and we'll be happy to get you one. Also, feel free to email me with any questions you may have about the upcoming season--there are some exciting changes to the options and we're looking forward to a wonderful season this summer! Let me know your thoughts by emailing or blogging—I would love to hear from you (see end of newsletter for addresses)! Enjoy your shares 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.)
Micromix Microgreens (As you know we grow a tasty combination of sunflower, buckwheat, radish, cabbage, and kogane to give you a fresh, vitamin-packed alternative for a salad or sandwich topping, as well as in your burrito or atop your colcannon.)
Salad Mix (Yes, it's back and tasting fantastic! Top with leftover rice, pecans, raisins & your favorite cheese for a healthy & delicious lunch.)
Mushrooms (The shiitakes are looking grand this week. Try adding them, sautéed to the colcannon recipe for a new twist on an Irish classic.)
Kale (Instead of the more traditional cabbage, try this fabulous green in the recipe I've included for this St. Patrick's Day week. I guarantee it will taste great!)
Swiss Chard (See this newsletter for some nutritional information on this amazing green.)
Spinach (Combined with the mushrooms, our spinach makes a wonderful quiche for breakfast, lunch or dinner.)
Recipe: Colcannon
1 lb. potatoes
1 bunch of kale or chard
1 small onion, leek or
2 scallions
¼ C. milk
butter
salt & pepper
Peel & boil the potatoes until soft. Drain & set aside until the other ingredients are ready.
Chop the kale or chard fairly small, discarding the larger stems. Steam until tender and set aside.
Gently sauté the onions (if desired) in butter until golden but not too brown.
Mash the potatoes well and mix in the kale and onions. Add the milk (not too much, until moistened but not wet). Add the butter, salt & pepper to taste and mix well.
Spoon mixture into a medium baking dish and bake at 325F for about 15 minutes.
Serve as a side dish with your favorite Irish dinner or at breakfast with some eggs and sausage for a hearty start to your day.
(Recipe courtesy of www.Irishabroad.com, 2008.)
Happy Saint Patrick's Day Everyone!
May the luck of the Irish be with you this week and the rest of the year. Have a great week!
March 13, 2009
March 12, 2009
ATHENS HILLS WINTER CSA:
WEEK THIRTEEN
Hello Everyone!
I hope that you are enjoying a few days of very spring-like weather! I have noticed quite a bit of green on our hillsides already and pretty soon there should be many budding trees to dot the landscape as well. All of these things remind me that it is nearing the middle of March, and before we know it we will be close to the end of our Winter CSA season. I feel like time has flown by even with the holidays mixed in. That’s a somewhat bittersweet thought. While I am so happy to be coming out of the hibernation of winter into the activity of spring, I am not excited to say goodbye to all of you. Even though we have seven weeks left, perhaps I won’t have to say so long to many of you come late April. After all, we are currently taking memberships for our Summer ’09 CSA program, and I would love to have you join us again for another flavorful season. If you are interested, feel free to contact me with any questions about next season if you haven’t already. It would be wonderful to have you join us again!
In the meantime, we have much to experience yet with this winter season. As you can tell by the offerings this week, the veggies are (slowly) kicking it into high gear as the days grow longer and warmer. The theme of the week is greens, and we’ve included quite a few. I hope that you find the information about quiche-making useful in figuring out how to use some of the greens, and the nutritional excerpt about Swiss chard intriguing. Let me know your thoughts by emailing or blogging—I would love to hear from you (see end of newsletter for addresses)! Enjoy your shares 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.)
Sunflower Microgreens (Crunchy greens that harken springs eminent arrival—taste the coming season now with these great little greens.)
Mesclun Mix (We’ve combined our arugula, pe tsai & mizuna to make a great salad mix or stir fry mix for you to try this week. It will be slightly spicy eaten raw, but will mellow with a light sautéing. You decide which will hit the spot!)
Mushrooms (Whether you get the oysters or the shiitakes in your share this week, I’m sure you will find them delicious and useful for a few of your meals.)
Kale (If you are roasting your roots this week, think about sautéing our lovely kale as a great complimentary “bed” to put the roots on for serving & eating. Kale tastes great with any root veggie.)
Swiss Chard (See this newsletter for some nutritional information on this amazing green.)
Spinach (Combined with the mushrooms, our spinach makes a wonderful quiche for breakfast, lunch or dinner.)
Rutabaga (Although similar in taste and shape to turnips, these roots differ in their slight sweet buttery flavor, light yellow color, somewhat oblong shape. Chop these up and roast them just like you would the turnips below.)
Recipe: A Quiche Formula
After you have prepared the crust, there are three more steps involved before the quiche is ready to bake. These are: 1.) the cheese, 2.) the filling, and 3.) the custard—and they are all easy. Once the crust is prepared, the most difficult part is done.
THE CHEESE
This is the first layer, which gets deposited (diced or grated) directly on the crust. There is a reason why the cheese goes in first: when it melts, it forms a moisture-resistant barrier between the filling and the crust. This helps to keep the crust flaky and crisp. Recommended cheeses: Swiss varieties (especially Gruyere) and cheddar (sharp or medium-sharp). Use about ¼ to 1/3 pound, depending upon whether it’s diced or grated and the size/shape of your pan. (A straight-sided quiche pan is roomier than a pie pan.)
THE FILLING
Distribute these over the cheese.
1.) Spinach: ½ lb.—chopped and steamed, with sautéed onions, dry mustard & nutmeg.
2.) Mushrooms: ½ lb.—sliced, sautéed with scallions, oregano and thyme
3.) Asparagus: 8 to 10 slim stalks—chopped & steamed, with tarragon
4.) Broccoli: 1 large stalk—chopped, sautéed with garlic
5.) Fresh Herbs: marjoram, thyme, basil, parsley, dill, chives, etc., small amounts in various combinations, snipped in with scissors
THE CUSTARD
Beat together 3 eggs and 1 cup of milk. (NOTE: Low fat or soy milk work fine, as do yogurt or buttermilk.) Pour this over the filling. Dust the top with paprika, and bake at 375F for 35 to 40 minutes, or until firm. Cool for at least 10 minutes before slicing, and serve at any temperature.
(Recipe courtesy of The New Enchanted Broccoli Forest, 2000.)
COLORFUL CHARD
(This is an excerpt from the February-March, 2009, issue of Organic Gardening Magazine.)
Swiss Chard arms you with…
● Anthocyanins and fiber, which help prevent colon and digestive cancers.
● Iron, supporting your body’s ability to utilize oxygen.
● Vitamin A, to protect your lungs and prevent heart disease.
● Vitamin C, to boost your immune function and protect against heart disease.
● Vitamin K, to keep bones strong and allow blood to clot.
A nearly carefree vegetable (in most any climate) with often brilliantly colored stems, Swiss chard is a garden standout even without its considerable nutritional benefits. It has many of the same vitamins and minerals as kale and spinach, but offers a few benefits all of its own.
It helps prevent digestive cancers. Swiss chard contains phytonutrients called anthocyanins. Animals fed an anthocyanin extract had lower rates of colon and other digestive-tract cancers.
It protects kidneys. Diabetic animals that were given a chard extract had very low kidney damage compared to those who did not receive the extract.
Like kale it helps to maintain strong bones. Since it is loaded with vitamins, especially Vitamin K, it allows blood to clot and also keeps your bones strong. Your body can only store small amounts of Vitamin K, so eat kale and chard frequently to defend against osteoporosis.
Also like kale it protects your lungs since it has Vitamin A which protects those exposed to either first- or second-hand cigarette smoke from developing diseases like emphysema.
Like spinach, Swiss chard contains iron. In your body, iron equals energy. Low iron leads to anemia and other problems. Spinach & Swiss chard are valuable, low-calorie vegetarian sources of iron.
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