CSA Newsletter: Week Nineteen

ATHENS HILLS WINTER CSA:

WEEK NINETEEN

Hello Everyone!

This week we must bid adieu to our Columbus Half Share members. This is the last delivery for you folks and we have been oh so happy to have you with us over the last several months! It is our hope that you have enjoyed your experience with our Winter 2009 CSA program as much as we have. For everyone else, there is one more week of fresh veggies on its way, and then we mush say goodbye to you as well, at least for a little while since many of you will be joining us again.

Thank you to all of you who have taken our survey. We've received great responses so far that have been very helpful, and if you haven't had a chance to respond yet, please do. We value your opinions and use your feedback to make improvements for our future CSA seasons.

Speaking of future CSA seasons, hopefully we will see most of you again this summer. Enrollment for the next season is open and we've had great response to our new share options. Our brochures are up on our website, so do check them out. If you have any questions about the upcoming summer season please feel free to contact me and I will be glad to help.

This week I've included recipes for both arugula and cilantro. Both of these delicious herbs create such a fresh, crisp, spring-like experience for your palate that it was hard to resist including even more recipes celebrating their distinct flavors. I hope that you find them as enjoyable as I have. As always we here at Green Edge send out a big "ThankYou!" to all of you for your support this season! We couldn't do this without you. Have a wonderful week and a great spring to those who are leaving us for the season.

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 (Did you know our micros are chock full of nutrients from the multitude of enzymes and vitamins they gather from the soil they're grown in? Now you do.)

Salad Mix (This mix of lettuces and Asian greens is sure to satisfy your yearning for something fresh, crisp, and delicious.)

Mushrooms (Our shiitakes will work great in the recipe I've included this week. They have just the right flavor to complement the arugula and radishes.)

Kale (Surprise! Our kale has lasted another week thanks to cooler temperatures so you can enjoy it one more time before the end of the season.)

Swiss Chard (Its hard to imagine that this hearty nutritious green will be done soon as well, but you can enjoy it this week with no worries.)

Spinach (The leaves are smaller this week and less stemmy, so they would work perfectly as a springtime salad.)

Arugula OR Cilantro (Whichever wonderful spring herb you get this week I've got a couple of recipes here that will be sure to please.)

Salad Radishes (These fresh beauties are easily complemented by either of the herbs included this week.)

Recipe: Arugula, Radish, and Sautéed Mushroom Salad (Serves 2-3)

1 bunch of arugula,

coarse stems

discarded and

the leaves

washed well

and spun dry

2 C. thinly sliced

mushrooms,

lightly sautéed

in a bit of oil or

butter and

cooled

1 C. grated salad

radishes

3 Tbs. extra virgin

olive oil

fresh lemon juice from

one large or two

small lemons

Parmesan curls made

with a vegetable

peeler

salt & pepper to taste

Combine the arugula, mushrooms, and the radishes, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan.

(Recipe courtesy of www.mariquita.com/recipes/arugula.html, 2009.)

Recipe: Smoked Turkey Tea Sandwiches With Arugula Mayonnaise (Serves 6 to 8)

½ C. mayonnaise
1/3 C. coarsely chopped arugula

leaves plus several whole

leaves

1 Tbs. minced leek or shallot
1 Tbs. minced fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white

sandwich bread
10 ounces thinly sliced smoked

turkey

Mix mayo, chopped arugula, shallot, parsley and lemon peel in a small bowl. Season with salt and pepper. Assemble sandwiches with remaining ingredients, using the arugula mayo. Cut into quarters.

(Recipe courtesy of Bon Apetit, June 1999.)

Recipe: Cilantro Pesto With Pasta (Serves 8 to 10)

3/4 C. plain nonfat yogurt
1/2 C. fresh cilantro
1/2 C. fresh parsley
1/4 C. grated Parmesan cheese
2 Tbs. pine nuts, lightly toasted
3 cloves garlic
2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. ground pepper
12 oz. tomato basil pasta

Combine all ingredients except pasta in container of an electric blender or food processor top with cover and process 1 minute or until smooth, scraping sides of container occasionally.

Cook pasta according to package directions, omitting salt and fat, drain. Place pasta in a large bowl, adding cilantro mixture, tossing gently. Serve immediately.

(Recipe courtesy of www.cooks.com, 2009.)

Recipe: Creamy Cilantro Lime Dressing Recipe (Makes 4 servings)

1/2 C. mayonnaise
1 Tbs. Dijon style mustard
1/4 C chopped fresh cilantro
juice of one lime
4 Tbs. white wine vinegar
1/4 tsp. crushed black pepper

corn

Combine ingredients mixing well. Cover & refrigerate at least 30 minutes. Mix again before serving.

(Recipe courtesy of www.epicurean.com, 2009.)

I hope you enjoy your share. Have a wonderful week and don’t for get you can contact us at:

740.448.4021

greenedgegardens@verizon.net