ATHENS HILLS WINTER CSA:
WEEK SIXTEEN
Hello Everyone!
HAPPY SPRING! Today I was witness to the wonders of the season when I went into our Start House this morning. All of the little sprouts of lettuce, Swiss chard, kale, etc. had become small plants in a matter of two days! Last time Cale & Dan checked them on Friday they had not even grown their second leaves and today they were crowding each other in their flats. We all had a lovely morning thinning the lettuces and chard to give all those plants enough room to develop even more this week. We might even plant our first round of greens out in the fields toward the weekend. I'm so excited that everything is doing so well already! I hope this inspires you too in whatever projects your spring holds for you.
This week your share reflects the bounty of the season. All of our greens thrive this time of year and so do the mushrooms, so you have a bit to work with. Don't forget that all of the greens store best (for the long term) in the freezer, so steam them and cool them and place them in freezer bags to enjoy in between the end of our Winter CSA and the beginning of the Summer CSA. However, I hope the recipes I've included here help or at least provide some inspiration for using your delicious produce this week.
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! 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 (We are back to these lovely little greens. In case you didn't already know, they are a wonderful source of Vitamins A, B, D & E, so eat up and get healthy!)
Salad Mix (Yes, it's back and tasting fantastic! This wonderful spring weather has helped our lettuces & Asian greens bounce back into your shares.)
Mushrooms (Our wonderful shiitakes can't be outdone this time of year--they are bold & beautiful and ready for your next meal.)
Kale (The fantastic sunshine we've had recently has boosted these greens to new heights and flavor. It is still sweet and delicious, so enjoy it while it lasts.)
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 (Our spinach is large and in charge this time of year and the culinary possibilities are endless with this fabulous green. Don't forget how nutritious it can be raw and lightly steamed.)
Recipe: Baked Radishes
(Makes four servings)
You can use our daikon radishes, or round red radishes of any variety for this dish. Try this recipe using the rutabaga as well for a lovely sweet treat. Don't forget that you can mix your radishes & rutabaga together and along with other root veggies you may have and serve cold on top of your salad greens for a bright & spring-like lunch.
½ lb. radishes (or ruta-
baga)
1 Tbs. honey
1 Tbs. butter
1/8 tsp. cinnamon
Preheat the oven to 350F.
Steam the radishes for five minutes; drain and arrange in a shallow baking dish.
Combine the honey, butter and cinnamon in a small saucepan to make the glaze. Pour over radishes and bake uncovered at 350F until tender, about 30 to 35 minutes.
Serve warm as a side dish with your favorite main course.
(Recipe courtesy of The Green Thumb Cookbook, 1977.)
Recipe: Bengali-Style Swiss Chard
(Serves 4 to 6)
You could add your mushrooms to this recipe as well by slicing them and sautéing at the same time as you do the carrots & eggplant.
5 Tbs. vegetable oil
3 large onions, thinly sliced
2 cloves of garlic
1 ¼ lbs. carrots, sliced (6 to 8)
½ lb. (medium) eggplant,
sliced in 1-inch strips
1 ¼ tsp. Salt
¼ tsp. ground turmeric
1 tsp. ground cumin
¾ lb. Swiss chard, washed &
drained
Heat the vegetable oil in a large skillet with a tight-fitting lid. Add onions and garlic and fry for 2 minutes. Add carrots, eggplant, salt, turmeric, and cumin and cook gently, covered, about 20 minutes, or until vegetables are tender.
Uncover and, adding a handful of Swiss chard at a time, stir over medium heat for 30 seconds; repeat until all the chard is added.
Cook another 5 to 8 minutes, stirring often. Remove from heat and keep covered until ready to serve.
(Recipe courtesy of The Green Thumb Cookbook, 1977.)
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