Athens Hills CSA Newsletter

ATHENS HILLS SUMMER CSA:

WEEK Four: JULY 13-18

Hello Everyone!

This week you will notice a Surplus/Swap bin at your pick-up site. We will stock this bin weekly with some extra harvest from the farm each week. You are welcome to take some to add to your share, especially if it is something you particularly like, or if your family needs a little extra to use that week. You can also use this bin to swap out something that your family doesn't have a taste for; chances are that someone else does! This will be on a first-come, first served basis, but let's keep the Community in Community Supported Agriculture and make sure that everyone gets a chance throughout the season to take home a little extra.

This idea came about through feedback from previous and current CSA members and we are hoping this system will allow us to satisfy the diverse needs and tastes of our membership. As always, we encourage you to let us know how it is working and how it can be improved. Please let us know if you have any questions on how to use the Surplus/Swap bin.

Final plans for the Open Farm Day are in full swing and we hope to see you there this Sunday!

AND THIS JUST IN !!! Claudia’s baby is here!!! Mom and baby are doing fine. Born on Sunday, a whopping 9 lbs9oz, and 22 “ long. We are all wishing them well as they begin this new phase of the future.

Continued thanks to you for your support.

Enjoy your veggies!

Best Wishes,

Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Becky & Julia)

FEATURED VEGGIES

Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Salad Mix: We have a delicious and beautiful array of lettuces that we combine to make this mix. You can find romaine varieties, red & green leaf lettuces, some butter heads, and others cut and mixed for your salad-eating pleasure throughout the season.

Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi). Use and store the same as you have with the sunflower microgreens).

Mushrooms: This week’s fungi of choice are our Oyster mushrooms. These are a mild tasting mushroom and are very versatile.

Beets with Tops: You can't get much more out of these late spring beauties. Their roots are soooo delicious & sweet and the leaves are vitamin-packed and wonderful sautéed as you might do with any of our greens—a little butter or olive oil and some garlic and onion helps to makes this veggie into a great side dish.

Cucumbers: Crisp and crunchy! This is our first season to offer these summer taste treats, and we are excited!

Sweet Basil: A true summer delight. Store in a cup or vase filled with water, and set out like you would a bouquet of flowers. The main thing to avoid when storing basil is moisture and cold, both of which rot the leaves almost immediately.

Eggplant: These purple beauties are amazing. No need to peel or blanch, and seeds are not a bother either. Chunk them for shish-kabobs, or slice for sauté. Yum-yum.

Cilantro: Pungent - Use fresh for salsa or simmered in sauces; a flavor that you love – or not.

RECIPE: Beets in Savory Yogurt Sauce serves 3-4

6 medium beets

2/3 C. yogurt

2 tsp. parsley, finely chopped

1 tsp chives, finely chopped

- Scrub beets and cut off all but an inch or two of tops and roots.

- Cook until tender, about 25 minutes.

- Peel and slice beets, and mix with yogurt and herbs. Heat briefly to warm sauce, or refrigerate and serve chilled.

Note: This sauce is also good with carrots.

From: The Green Thumb Cookbook

Rodale Press, 1977

RECIPE: Eggplant and Tomatoes 4 servings

1 medium eggplant (or 2 long slender ones)

2 large or 3 small tomatoes

1 small onion, chopped

2 Tbsp oil

¼ tsp oregano

Several leaves fresh basil, minced

1 Tbsp chopped parsley

- Wash eggplant and cut into cubes. Core and chop tomatoes.

- Brown onion in oil, then add eggplant, tomatoes, and seasonings. Cover and simmer for about 30 minutes, until vegetables are tender. Serve over steamed brown rice.

PS – I would also add garlic.

-Becky

From: The Green Thumb Cookbook

Rodale Press, 1977

RECIPE: Beet Salad with Champagne-Tarragon Vinaigrette

Serves 4-6

(If you can’t find champagne-tarragon vinaigrette vinegar, use white vinegar and some fresh tarragon.)

1 Lb. beets, preferably several varieties

6 small yellow potatoes

3 Tbsp cham-tarr vinegar

1/3 C. extra-virgin olive oil

1 Tbsp minced shallots

1 Tbsp minced fresh tarragon

1 Tbsp capers

About ½ Lb. fresh baby greens, washed and drained

½ Bulb fennel, trimmed and sliced into thin rings

Kosher salt and freshly ground pepper to taste

Preheat oven to 400. Into a 9x13 baking dish, pour ¼ inch of water. Arrange beets in a single layer, cover pan tightly with foil, and bake until beets are tender when pierced with a fork. Remove beets from pan and allow to cool. Then carefully peel and discard skins. (ed. Note: The skins should slip easily from the beets. If they’re cooked, you can use your hands.) Slice beets into ¼-inch thick rounds and reserve.

Place potatoes in a large pot filled with salted water. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Drain and cool. Slice, unpeeled, into ¼-inch think rounds and set aside.

Pour vinegar into a small bowl. Slowly whisk in olive oil and beat until a thick emulsion is formed. Add shallots, tarragon, and capers. Chill.

Arrange greens among serving plates. Distribute beets and potatoes attractively on the greens. Scatter fennel slices over the plates and drizzle with vinaigrette. Sprinkle with salt and pepper and serve.

From: The New American Farm Cookbook ,

Fred and Linda Griffith, 1993