WHAT TO EXPECT IN NEXT WEEK'S SHARE
WEEK 20
NOVEMBER 2-7
Salad Mix
Sunflower Microgreens
Dill
Cilantro
Baby Pak Choy
Potatoes (yellow Finn)
Pie Pumpkin
Hot Wax Peppers
Garlic
October 30, 2009
October 28, 2009
ATHENS HILLS SUMMER CSA
WEEK NINETEEN:
OCTOBER 26th-November 1ST
As the temperature turns chillier this week, we continue to scurry through the slowly dwindling list of tasks to accomplish. And thankfully, it is dwindling... Support trusses are up for the second hothouse and the braces and end walls are next on the agenda. We hope to have the plastic pulled by the end of the week, and then the hot water heat can be installed.
This is the last week for our Columbus Half-Share folks, and we want to tell you thanks for your support. None of this can happen without it. We hope that this experience was as fun and flavorful as you expected; and that you’ll join us again next summer – or better yet, re-join us for the Winter 2010 season.
In line with our end of the season, we will be emailing our Summer ’09 Survey to you this week. You can write your responses and email it back, or print it and post it to us. It doesn’t matter. But please send us your feedback. We need to know, we want to know; knowing makes us better able to please more of you most of the time. We’ve tried to streamline the questions and the response format so that it won’t take longer than 2-3 minutes. Thanks so much!
Some of you may be receiving your share in a brown grocery bag this week. OH My! you say – well, we do need all of the green bags to make this exchange system work. Please if you have some stashed in your other car, or the pantry, or that other place, put them where you will remember them. Maybe the people you are sharing with have one or two? We are trying to stay committed to using them.
After the recipes this week, I have included some links about Issue 2. And though we try to stay focused on ‘the weekly share’, it’s important to give folks the opportunity to hear and read what other local farmers (not the corporate ones) have to say. So, I took some liberty to include these for anyone who hasn’t had time yet.
Best Wishes,
Becky
(on behalf of Kip, Dan, John, Cale, Penny, Eric, Rob, and our interns: Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Sunflower Microgreens : These crunchy, juicy treats store well in the bag they are packed in. Use them in wraps, salads, or as a snack by themselves. They have a somewhat nutty flavor and most children really like them!
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Dill: This fragrant herb is also great in salads, in soups, or as an addition to fish.
Potatoes: Yellow Finn is the variety of potato this week – good for boiling or baking – and has a buttery flavor.
Kale: Tender and sweet, this delicious green is bursting with flavor. Either Dwarf Siberian or Red Russian is the choice. No difference in preparation, storage, or flavor between them.
Mushrooms: You have shiitakes in the share this week.
To store what you don’t use, keep them in the paper bag, but put it in a plastic bag. This keeps moisture in, but not touching the delicate caps.
Pie Pumpkin: One pie pumpkin is yours today. Treat it like any other for carving, or like any squash for eating. See side recipes for more information.
Salad Radishes: This week’s variety is French Breakfast, a mild, long, slender, crunchy, tasty treat. Great in salads, or salted on a piece of buttered bread.
PUMPKIN 101
Here are some yields that may be useful for you:
7 Lbs. whole pumpkin = 3 ½ Lbs. flesh
1 Lbs. fresh raw pumpkin = 4 C. thinly sliced, diced, or grated OR 2 Cups thickened puree
To prepare the pumpkin for slicing, chopping, or grating, here are some tips: Slice the top and the bottom of the pumpkin so it stands flat. Using a chef’s knife, peel the skin from the pumpkin, following the contour of the flesh. Slice the pumpkin in half, scoop out the seeds, and slice, chop, or grate the flesh. Cook or bake.
Whether you carve or eat the pie pumpkin, have a great time! Notice how soft your hands are after you’ve deseeded it.
~RADISH BUTTER~
Serve Radish Butter on pumpernickel or a similar dark bread, and it is sure to become a classic in your home, too.
½ Cup butter at room temperature
½ Cup sliced radishes
1 teaspoon lemon juice
In a food processor, cream the butter, and add the radishes and lemon juice. Using the pulsing action, process just enough to finely chop the radishes. Transfer the mixture to a bowl and serve.
Try serving it with white wine of chilled tomato juice. The Radish Butter should be served at room temperature. If made ahead, give it a good stir as the water tends to separate out of the mixture.
from The Joy of Gardening Cookbook, Ballantyne, 1984.
POTATO DILL SOUP
Printed from COOKS.COM
2 tbsp. butter1/2 c. chopped onion4 c. diced potatoes1 1/2 c. water1 tsp. salt2 c. milk1 tsp. dill weed2 tbsp. flour1 c. sour cream
Put in 2 quart pan, melt butter, stir in onion. Stir in potatoes. Cook a few minutes; do not burn. Add water and salt; cover and simmer 15 minutes or until potatoes are tender. Mash potatoes, leaving a few pieces. Add milk, dill and bring to boil. Stir flour into sour cream. Blend into soup with whisk; let stand 5 minutes before serving.
BEEF, BARLEY AND KALE SOUP
Printed from COOKS.COM
Ed. note – This recipe works also with tofu or other meat substitutes. Use veggie broth for beef.
1 tbsp. vegetable oil1 lb. extra lean boneless beef, cut in 1/2" cubes2/3 c. chopped onion6 c. beef broth2 c. diced carrots1/2 c. uncooked barley1 tsp. dried thyme1/2 tsp. salt or to taste (opt.)1 (10 oz.) pkg. frozen chopped kale or 1 lb. fresh kale, steamed & chopped8 oz. mushrooms, sliced (about 2 1/2 c.)
1. Heat oil in a large heavy saucepan over medium high heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned.
2. Add broth, carrots, barley, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour or until the meat and barley are nearly tender.
3. Add kale and mushrooms, return to a boil, reduce heat, cover and simmer 5 to 10 minutes longer until meat, barley and vegetables are tender. Makes 10 cups.
6 to 8 servings.
I think I could go on and on with recipes, but I wanted to use this space as mentioned on page 1 to share the links to the information about Issue 2.
It’s not that we want livestock to be mistreated. In fact, just the opposite is the case.
First, Ohio’s first organic certifying agency, OEFFA : www.oeffa.org/alerts.php
Second, Ohio has caught the attention of the Center for Food Safety in Washington, D.C.:
Actually, I received a great email from them, but it was not ‘linkable’, so here is the site that they point interested people to: http://www.ohioact.org/
WEEK NINETEEN:
OCTOBER 26th-November 1ST
As the temperature turns chillier this week, we continue to scurry through the slowly dwindling list of tasks to accomplish. And thankfully, it is dwindling... Support trusses are up for the second hothouse and the braces and end walls are next on the agenda. We hope to have the plastic pulled by the end of the week, and then the hot water heat can be installed.
This is the last week for our Columbus Half-Share folks, and we want to tell you thanks for your support. None of this can happen without it. We hope that this experience was as fun and flavorful as you expected; and that you’ll join us again next summer – or better yet, re-join us for the Winter 2010 season.
In line with our end of the season, we will be emailing our Summer ’09 Survey to you this week. You can write your responses and email it back, or print it and post it to us. It doesn’t matter. But please send us your feedback. We need to know, we want to know; knowing makes us better able to please more of you most of the time. We’ve tried to streamline the questions and the response format so that it won’t take longer than 2-3 minutes. Thanks so much!
Some of you may be receiving your share in a brown grocery bag this week. OH My! you say – well, we do need all of the green bags to make this exchange system work. Please if you have some stashed in your other car, or the pantry, or that other place, put them where you will remember them. Maybe the people you are sharing with have one or two? We are trying to stay committed to using them.
After the recipes this week, I have included some links about Issue 2. And though we try to stay focused on ‘the weekly share’, it’s important to give folks the opportunity to hear and read what other local farmers (not the corporate ones) have to say. So, I took some liberty to include these for anyone who hasn’t had time yet.
Best Wishes,
Becky
(on behalf of Kip, Dan, John, Cale, Penny, Eric, Rob, and our interns: Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Sunflower Microgreens : These crunchy, juicy treats store well in the bag they are packed in. Use them in wraps, salads, or as a snack by themselves. They have a somewhat nutty flavor and most children really like them!
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Dill: This fragrant herb is also great in salads, in soups, or as an addition to fish.
Potatoes: Yellow Finn is the variety of potato this week – good for boiling or baking – and has a buttery flavor.
Kale: Tender and sweet, this delicious green is bursting with flavor. Either Dwarf Siberian or Red Russian is the choice. No difference in preparation, storage, or flavor between them.
Mushrooms: You have shiitakes in the share this week.
To store what you don’t use, keep them in the paper bag, but put it in a plastic bag. This keeps moisture in, but not touching the delicate caps.
Pie Pumpkin: One pie pumpkin is yours today. Treat it like any other for carving, or like any squash for eating. See side recipes for more information.
Salad Radishes: This week’s variety is French Breakfast, a mild, long, slender, crunchy, tasty treat. Great in salads, or salted on a piece of buttered bread.
PUMPKIN 101
Here are some yields that may be useful for you:
7 Lbs. whole pumpkin = 3 ½ Lbs. flesh
1 Lbs. fresh raw pumpkin = 4 C. thinly sliced, diced, or grated OR 2 Cups thickened puree
To prepare the pumpkin for slicing, chopping, or grating, here are some tips: Slice the top and the bottom of the pumpkin so it stands flat. Using a chef’s knife, peel the skin from the pumpkin, following the contour of the flesh. Slice the pumpkin in half, scoop out the seeds, and slice, chop, or grate the flesh. Cook or bake.
Whether you carve or eat the pie pumpkin, have a great time! Notice how soft your hands are after you’ve deseeded it.
~RADISH BUTTER~
Serve Radish Butter on pumpernickel or a similar dark bread, and it is sure to become a classic in your home, too.
½ Cup butter at room temperature
½ Cup sliced radishes
1 teaspoon lemon juice
In a food processor, cream the butter, and add the radishes and lemon juice. Using the pulsing action, process just enough to finely chop the radishes. Transfer the mixture to a bowl and serve.
Try serving it with white wine of chilled tomato juice. The Radish Butter should be served at room temperature. If made ahead, give it a good stir as the water tends to separate out of the mixture.
from The Joy of Gardening Cookbook, Ballantyne, 1984.
POTATO DILL SOUP
Printed from COOKS.COM
2 tbsp. butter1/2 c. chopped onion4 c. diced potatoes1 1/2 c. water1 tsp. salt2 c. milk1 tsp. dill weed2 tbsp. flour1 c. sour cream
Put in 2 quart pan, melt butter, stir in onion. Stir in potatoes. Cook a few minutes; do not burn. Add water and salt; cover and simmer 15 minutes or until potatoes are tender. Mash potatoes, leaving a few pieces. Add milk, dill and bring to boil. Stir flour into sour cream. Blend into soup with whisk; let stand 5 minutes before serving.
BEEF, BARLEY AND KALE SOUP
Printed from COOKS.COM
Ed. note – This recipe works also with tofu or other meat substitutes. Use veggie broth for beef.
1 tbsp. vegetable oil1 lb. extra lean boneless beef, cut in 1/2" cubes2/3 c. chopped onion6 c. beef broth2 c. diced carrots1/2 c. uncooked barley1 tsp. dried thyme1/2 tsp. salt or to taste (opt.)1 (10 oz.) pkg. frozen chopped kale or 1 lb. fresh kale, steamed & chopped8 oz. mushrooms, sliced (about 2 1/2 c.)
1. Heat oil in a large heavy saucepan over medium high heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned.
2. Add broth, carrots, barley, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour or until the meat and barley are nearly tender.
3. Add kale and mushrooms, return to a boil, reduce heat, cover and simmer 5 to 10 minutes longer until meat, barley and vegetables are tender. Makes 10 cups.
6 to 8 servings.
I think I could go on and on with recipes, but I wanted to use this space as mentioned on page 1 to share the links to the information about Issue 2.
It’s not that we want livestock to be mistreated. In fact, just the opposite is the case.
First, Ohio’s first organic certifying agency, OEFFA : www.oeffa.org/alerts.php
Second, Ohio has caught the attention of the Center for Food Safety in Washington, D.C.:
Actually, I received a great email from them, but it was not ‘linkable’, so here is the site that they point interested people to: http://www.ohioact.org/
Summer Survey
You should have received an email from us today with a Summer 2009 Survey attached. We truly value your opinions and suggestions, so please take the time to complete it and send it back to us. If you did not receive it, give us an email or call and we'll get it out to you right away.
THANKS FOR A GREAT SUMMER SEASON!
October 23, 2009
WEEK 19 OFFERINGS
WHAT TO EXPECT
IN THIS WEEK'S SHARE
WEEK 19: 10/26-31
SALAD MIX
SUNFLOWER MICROGREENS
KALE
DILL
OYSTER and/or SHIITAKE MUSHROOMS
PIE PUMPKINS
YELLOW FIN POTATOES
FRENCH BREAKFAST RADISHES
IN THIS WEEK'S SHARE
WEEK 19: 10/26-31
SALAD MIX
SUNFLOWER MICROGREENS
KALE
DILL
OYSTER and/or SHIITAKE MUSHROOMS
PIE PUMPKINS
YELLOW FIN POTATOES
FRENCH BREAKFAST RADISHES
October 21, 2009
ATHENS HILLS SUMMER CSA
WEEK EIGHTTEEN:
OCTOBER 19th-24th
What an absolutely gorgeous day we are having in SE Ohio! With the exception of the emergence of the dreaded Asian lady beetles, it’s been pretty near perfect.
The second heated greenhouse pieces have arrived, and the work of setting it up will begin in a couple of days. Kip’s brother is coming to the farm to help with this project. Other tasks completed this week included securing the sides of the greenhouses for winter winds, installing the h oops in the gardens which support the row covers and plastic for early winter ‘outside’ crops, and all of the varieties of greens for the winter season have been planted in the houses.
We have welcomed two of Steve’s (our intern) friends who have helped us for these first three days. Jenny worked with him on a farm in Puget Sound last summer. These extra hands have really been a great help! …and they’re very good at Uno too!
Today we had a visitor, Jim Couts, from Marietta. In his most recent past, he was busy advocating to feed the migrant worker population in Meigs county. Currently, he is attempting to establish a working organic farm that will supply school children in the area with local, fresh, and organic food. We have agreed to assist him with technical information as needed.
In response to several questions concerning the last deliveries for this summer cycle – full share members in Columbus end on Nov. 4th; half-share members end on Oct. 28th. The last pickup in Athens for both full and half share is on Nov. 4th, or at the Nov. 7th market. If you are still uncertain when your last pickup is, please call us and we will be happy to let you know.
Best Wishes,
Becky
(on behalf of Kip & Becky, Dan, John, Cale, Penny, Eric, and our interns: Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Tomatoes: Our colorful and delicious heirlooms return to your share this week. Each variety has its own taste to savor before they leave us for the season.
Sweet Peppers: Sweet colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.
Microgreens Mix: This blend of sunflower, cabbage, radish, buckwheat , and pakchoi is as spicy like a radish, but not overpowering since they are so small. Use them in wraps, salads, or as a snack by themselves.
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Arugula: This peppery green is a great addition to a nice salad. Or use it as a cooked green too.
.Dill: This fragrant herb is also great in salads, in soups, or as an addition to fish.
Collards: These beauties are some of the best we’ve ever grown. Simmer them with a hamhock, steam them, sauté them – it doesn’t matter. They are delicious! I’ve even used them as wrappers instead of cabbage leaves for ‘collard rolls’.
Swiss Chard: This mild green is also versatile. As with all greens, sauté, steaming, or stir-fry is the usual way they are cooked. They are also great in soup!
Potatoes: Yellow Finn is the variety of potato this week – good for boiling or baking – and has a buttery flavor.
EASY POTATO SOUP
4 tbsp. butter
1 1/2 c. diced onion
1 coarse grated carrot
2 c. water
1 tsp. salt
1/2 tsp. pepper
1 tsp. dillweed
3 c. milk
4 c. diced potato
2 tbsp. parsley
Dried potato flakes for extra thickening if desired
Brown onions in saucepan. Add potato, carrots, water, salt, pepper and dillweed. Cook over low flame until potatoes are tender, 20-30 minutes. Stir in milk and parsley; bring to boil. If desired add some potato flakes. Can also add frozen peas if desired.
~from Cooks.com
Sauteed Arugula ~from Recipeezaar.com
Ingredients
1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/3 cup vermouth or white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
nutmeg
grated cheese (optional)
Directions
1. In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2. Deglaze the pan with vermouth.Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes. Top with cheese.
WEEK EIGHTTEEN:
OCTOBER 19th-24th
What an absolutely gorgeous day we are having in SE Ohio! With the exception of the emergence of the dreaded Asian lady beetles, it’s been pretty near perfect.
The second heated greenhouse pieces have arrived, and the work of setting it up will begin in a couple of days. Kip’s brother is coming to the farm to help with this project. Other tasks completed this week included securing the sides of the greenhouses for winter winds, installing the h oops in the gardens which support the row covers and plastic for early winter ‘outside’ crops, and all of the varieties of greens for the winter season have been planted in the houses.
We have welcomed two of Steve’s (our intern) friends who have helped us for these first three days. Jenny worked with him on a farm in Puget Sound last summer. These extra hands have really been a great help! …and they’re very good at Uno too!
Today we had a visitor, Jim Couts, from Marietta. In his most recent past, he was busy advocating to feed the migrant worker population in Meigs county. Currently, he is attempting to establish a working organic farm that will supply school children in the area with local, fresh, and organic food. We have agreed to assist him with technical information as needed.
In response to several questions concerning the last deliveries for this summer cycle – full share members in Columbus end on Nov. 4th; half-share members end on Oct. 28th. The last pickup in Athens for both full and half share is on Nov. 4th, or at the Nov. 7th market. If you are still uncertain when your last pickup is, please call us and we will be happy to let you know.
Best Wishes,
Becky
(on behalf of Kip & Becky, Dan, John, Cale, Penny, Eric, and our interns: Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Tomatoes: Our colorful and delicious heirlooms return to your share this week. Each variety has its own taste to savor before they leave us for the season.
Sweet Peppers: Sweet colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.
Microgreens Mix: This blend of sunflower, cabbage, radish, buckwheat , and pakchoi is as spicy like a radish, but not overpowering since they are so small. Use them in wraps, salads, or as a snack by themselves.
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Arugula: This peppery green is a great addition to a nice salad. Or use it as a cooked green too.
.Dill: This fragrant herb is also great in salads, in soups, or as an addition to fish.
Collards: These beauties are some of the best we’ve ever grown. Simmer them with a hamhock, steam them, sauté them – it doesn’t matter. They are delicious! I’ve even used them as wrappers instead of cabbage leaves for ‘collard rolls’.
Swiss Chard: This mild green is also versatile. As with all greens, sauté, steaming, or stir-fry is the usual way they are cooked. They are also great in soup!
Potatoes: Yellow Finn is the variety of potato this week – good for boiling or baking – and has a buttery flavor.
EASY POTATO SOUP
4 tbsp. butter
1 1/2 c. diced onion
1 coarse grated carrot
2 c. water
1 tsp. salt
1/2 tsp. pepper
1 tsp. dillweed
3 c. milk
4 c. diced potato
2 tbsp. parsley
Dried potato flakes for extra thickening if desired
Brown onions in saucepan. Add potato, carrots, water, salt, pepper and dillweed. Cook over low flame until potatoes are tender, 20-30 minutes. Stir in milk and parsley; bring to boil. If desired add some potato flakes. Can also add frozen peas if desired.
~from Cooks.com
Sauteed Arugula ~from Recipeezaar.com
Ingredients
1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/3 cup vermouth or white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
nutmeg
grated cheese (optional)
Directions
1. In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2. Deglaze the pan with vermouth.Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes. Top with cheese.
October 16, 2009
WEEK 18 OFFERINGS
WHAT TO EXPECT IN THIS WEEK'S SHARE
OCTOBER 19-24
SALAD MIX
MICROGREENS MIX
COLLARDS
SWISS CHARD
ARUGULA
DILL
HEIRLOOM TOMATOES (GREEN)
GREEN PEPPERS
MUSHROOMS or POTATOES
OCTOBER 19-24
SALAD MIX
MICROGREENS MIX
COLLARDS
SWISS CHARD
ARUGULA
DILL
HEIRLOOM TOMATOES (GREEN)
GREEN PEPPERS
MUSHROOMS or POTATOES
October 14, 2009
ATHENS HILLS SUMMER CSA
WEEK SEVENTEEN:
OCTOBER 12th-17th
Many of you have already replied to the Winter 2010 flier we sent last week, and we say a big THANK YOU. And just a reminder that if you won’t be joining us, please take a sec to email us so that we can allow another to take your open space. And while I’m talking administratively, let me also urge you to fill out the short survey which will be sent to you via email during the week of the 27th. We’ve streamlined it, making some answers ratings instead of essay-type. We hope this will encourage as many as possible to return the information. As our long-time members know, we use these surveys to help us make this experience better for all. So – if there is something you really like, be sure to tell us.
This week we say good-bye to our intern, Corey. He came in early May and has been a real trooper for the entire season. We thank him for his work, and we will miss him when he leaves to return to North Carolina.
Yesterday during a calm moment, Kip and a small crew were able to put new plastic on a second greenhouse. They were able to reduce the time by four hours, proving once again that having experience can pay big dividends.
Even though as of today, we haven’t seen a killing frost yet this season, we know it will happen, and sooner rather than later. And as we move closer to the winter months, the shares will reflect this. Some of the tomatoes you receive this week may be a little greener than usual. Just set them on a counter and they will ripen in a few days. The other alternative is to try some Fried Green Tomatoes (recipe included). Expect to see a few more greens and less of the fruits like peppers and tomatoes in these last few weeks.
Best Wishes,
Becky
(on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Tomatoes: Our colorful and delicious heirlooms return to your share this week. Each variety has its own taste to savor before they leave us for the season.
Sweet Peppers: Sweet colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.
Microgreens Mix: This blend of sunflower, cabbage, radish, buckwheat , and pakchoi is as spicy like a radish, but not overpowering since they are so small. Use them in wraps, salads, or as a snack by themselves.
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Mushrooms: A healthy portion of our shiitake mushrooms come to you this week. Mushrooms are a quintessential fall food, and perfect in sauté dishes, soups, or even grilling if you're not quite ready to say goodbye to summer.
Cilantro: This pungent herb is a must for salsa and many other ethnic recipes. Use it fresh in salads too.
Collards: These beauties are some of the best we’ve ever grown. Simmer them with a hamhock, steam them, sauté them – it doesn’t matter. They are delicious! I’ve even used them as wrappers instead of cabbage leaves for ‘collard rolls’.
Swiss Chard: This mild green is also versatile. As with all greens, sauté, steaming, or stir-fry is the usual way they are cooked. They are also great in soup!
Fried Green Tomatoes
Classic Fried Green Tomatoes
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
Preparation:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Many of the collard recipes call for ham hock or other forms of pork. We have included one of these and one without meat. We hope you enjoy these!
Classic Collard Greens –
~Wash the greens thoroughly. Remove the large stems. Place 1-2 ham hock s in a large pot with enough water to cover them completely. Add salt and cook for at least 30 minutes before adding collard greens.
~Add collards, big leaves first (let them start boiling), then add remaining greens. Cook about 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.
~Remove from heat and drain in a colander, reserving the juice (pot likker.)
~Chop collards with a collard chopper or a knife, leaving no large pieces. Add some of the pot likker if the greens are too dry. Salt to taste.
~ Serve hot or at room temperature with your choice of toppings.
TOPPINGS include:
HOT PEPPER
VINEGAR
ONIONS & VINEGAR
SALSA
SMALL WHOLE TOMATOES
-from the Internet…
Sautéed Collard Greens
by Del Zimmerman, taken from EpiCurious
Ingredients:
2 ½ Lbs. collard greens
2 cloves garlic
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon lemon juice, or to taste
Remove and discard stems ad center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, press out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes..
Drizzle collards with lemon juice and toss well.
Cilantro lime Rice Recipe
serves 4
1 Tbsp. olive oil
1 cup basmati rice
1 1/2 cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
from Rockin’ Robin’s Mexican Cooking Recipes
WEEK SEVENTEEN:
OCTOBER 12th-17th
Many of you have already replied to the Winter 2010 flier we sent last week, and we say a big THANK YOU. And just a reminder that if you won’t be joining us, please take a sec to email us so that we can allow another to take your open space. And while I’m talking administratively, let me also urge you to fill out the short survey which will be sent to you via email during the week of the 27th. We’ve streamlined it, making some answers ratings instead of essay-type. We hope this will encourage as many as possible to return the information. As our long-time members know, we use these surveys to help us make this experience better for all. So – if there is something you really like, be sure to tell us.
This week we say good-bye to our intern, Corey. He came in early May and has been a real trooper for the entire season. We thank him for his work, and we will miss him when he leaves to return to North Carolina.
Yesterday during a calm moment, Kip and a small crew were able to put new plastic on a second greenhouse. They were able to reduce the time by four hours, proving once again that having experience can pay big dividends.
Even though as of today, we haven’t seen a killing frost yet this season, we know it will happen, and sooner rather than later. And as we move closer to the winter months, the shares will reflect this. Some of the tomatoes you receive this week may be a little greener than usual. Just set them on a counter and they will ripen in a few days. The other alternative is to try some Fried Green Tomatoes (recipe included). Expect to see a few more greens and less of the fruits like peppers and tomatoes in these last few weeks.
Best Wishes,
Becky
(on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Tomatoes: Our colorful and delicious heirlooms return to your share this week. Each variety has its own taste to savor before they leave us for the season.
Sweet Peppers: Sweet colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.
Microgreens Mix: This blend of sunflower, cabbage, radish, buckwheat , and pakchoi is as spicy like a radish, but not overpowering since they are so small. Use them in wraps, salads, or as a snack by themselves.
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Mushrooms: A healthy portion of our shiitake mushrooms come to you this week. Mushrooms are a quintessential fall food, and perfect in sauté dishes, soups, or even grilling if you're not quite ready to say goodbye to summer.
Cilantro: This pungent herb is a must for salsa and many other ethnic recipes. Use it fresh in salads too.
Collards: These beauties are some of the best we’ve ever grown. Simmer them with a hamhock, steam them, sauté them – it doesn’t matter. They are delicious! I’ve even used them as wrappers instead of cabbage leaves for ‘collard rolls’.
Swiss Chard: This mild green is also versatile. As with all greens, sauté, steaming, or stir-fry is the usual way they are cooked. They are also great in soup!
Fried Green Tomatoes
Classic Fried Green Tomatoes
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
Preparation:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Many of the collard recipes call for ham hock or other forms of pork. We have included one of these and one without meat. We hope you enjoy these!
Classic Collard Greens –
~Wash the greens thoroughly. Remove the large stems. Place 1-2 ham hock s in a large pot with enough water to cover them completely. Add salt and cook for at least 30 minutes before adding collard greens.
~Add collards, big leaves first (let them start boiling), then add remaining greens. Cook about 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.
~Remove from heat and drain in a colander, reserving the juice (pot likker.)
~Chop collards with a collard chopper or a knife, leaving no large pieces. Add some of the pot likker if the greens are too dry. Salt to taste.
~ Serve hot or at room temperature with your choice of toppings.
TOPPINGS include:
HOT PEPPER
VINEGAR
ONIONS & VINEGAR
SALSA
SMALL WHOLE TOMATOES
-from the Internet…
Sautéed Collard Greens
by Del Zimmerman, taken from EpiCurious
Ingredients:
2 ½ Lbs. collard greens
2 cloves garlic
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon lemon juice, or to taste
Remove and discard stems ad center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, press out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes..
Drizzle collards with lemon juice and toss well.
Cilantro lime Rice Recipe
serves 4
1 Tbsp. olive oil
1 cup basmati rice
1 1/2 cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
from Rockin’ Robin’s Mexican Cooking Recipes
October 9, 2009
WEEK 17 OFFERINGS:
WHAT TO EXPECT IN THIS WEEK'S SHARE
WEEK 17: 10/12--10/17
SALAD MIX
MICROGREENS MIX
MUSHROOMS
HEIRLOOM TOMATOES
SWEET BELL PEPPERS
CILANTRO
COLLARD GREENS
SWISS CHARD
WEEK 17: 10/12--10/17
SALAD MIX
MICROGREENS MIX
MUSHROOMS
HEIRLOOM TOMATOES
SWEET BELL PEPPERS
CILANTRO
COLLARD GREENS
SWISS CHARD
October 7, 2009
WEEK 16 NEWSLETTER
ATHENS HILLS SUMMER CSA
WEEK SIXTEEN:
OCTOBER 5-10
Welcome to Week 16 - We’re glad you’re here!
The winter enrollment forms were mailed Tuesday, so if you haven’t received it by Wednesday or Thursday, let us know and we’ll get another to you pronto. The sooner you can let us know, the sooner we know if there are open spaces for enrollment of those on the waiting list. Thanks for that. And speaking of thanks, a HUGE thank you is sent your way for the return of the green bags and/or wax boxes. We’re grateful for your efforts!
This week you are finally receiving parsley. This crop was the big loss (except for several inches of topsoil in one field) from the early spring flooding. We hope you enjoy it!
Winter preparations continue here. Today we had a smidge of frost, nothing damaged, but a reminder that there is no time to dawdle. The wind and rain held off long enough today for us to remove and replace the top plastic on one of the unheated coldframes, affectionately known to us as the Ditch House. We have one more replacement scheduled for next week. It takes 3 people on ladders, one person on the skid loader, and at least 1-2 additional people on the ground, 1-2 hours of prep work, but only 10 minutes to pull the plastic along the top rail. I have to say, I am always amazed to watch it happen! It is a ‘wide-eyed time’.
One of the contractors who will help with the building of the newest heated greenhouse paid a visit today to talk about the plans for setting the ground stakes. We are very excited about this new house. When we built the first greenhouse, we had planned the heating system to accommodate this expansion, so we are thrilled to finally be using this extra heating capacity. And, of course, the planting continues for the winter harvests.
And lastly, several people have emailed us about our views on Issue 2, about Livestock Care. If you also have questions or confusion, please drop Becky a note or email or phone call….. She will be happy to answer questions about our position on this matter.
Have a great week.
Becky
(on behalf of Kip, Rob, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Steve & Julia)
FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Tomatoes: Our colorful and delicious heirlooms return to your share this week. Each variety has its own taste to savor before they leave us for the season.
Sweet Peppers: Sweet green and colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.
Salad Mix: This gorgeous and delicious mix of greens has returned! Toss a late summer salad while some of the warm-loving veggies are still around.
Collards: These are beautiful! Steam, sauté, or use them as a wrapper for delicious collards rolls.
Parsley: This flat-leaf Italian parsley is prized by chefs for its flavor in cooking. Truly fab with Parsley Potatoes.
Sunflower Microgreens: These juicy and crunchy yum-yums work great on salads, pizza and stir-fries. Or try them solo – kids love them that way!
Oyster Mushrooms: Blue, white, or yellow oyster mushrooms are in the shares this week. A little milder than the shiitake’s bold flavor.
Acorn Squash: This sweet and mild flavored squash will work with any winter squash recipe (except spaghetti). Try it baked with butter and brown sugar or maple syrup in the well.
Wrapped Vegetable Terrrine
10-15 Whole collard leaves
4 Cups grated summer squash
1 tsp. salt
4 Tbl. butter
2 Cups dices onions
1 clove garlic, minced
2 Cups diced carrots
1/3 Cup water
1Tbl. minced fresh dill
1 Cup grated Swiss cheese
3 Cups sliced mushrooms
1 Cups grated Parmesan
2 tsp. minced fresh tarragon, or ¾ tsp dried
3 Eggs. beaten
1 Cup milk
¼ tsp. pepper
1. Preheat the oven to 350. remove the tough, large stems from the collard leaves. Steam the leaves until bright free and limp, about 3-5 minutes. Remove from the heat and cool slightly. Grease a 9-inch loaf pan and line the pan with the leaves, letting them drape over the edges of the pan. (Eventually these cover the loaf of veggies.)
2. Layer the summer squash and ½ teaspoon salt in a colander. Weight with a heavy plate and drain while you prepare the remaining ingredients.
3. Melt 2 Tbl. of the butter in a sauté pan, and sauté the onions and garlic until limp, 3-5 minutes. Remove from the pan. Add carrots uncovered until they are just tender and the waster has evaporated. Remove the carrots from the pan to a bowl and stir in ½ Cup of the onions, the dill, and the Swiss cheese. Place the mixture in the loaf pan as a bottom layer.
summer squash for 2 minutes. Add the remaining onion, parmesan cheese, and tarragon. Stir to mix. Spoon this mixture on top of the mushrooms.
4. Melt 1 Tbl butter in the same sauté pan, and sauté the mushrooms until limp about 5 minutes. Mix in 1 cup of the onion mixture. Spoon this mixture into the loaf pan on top of the carrots. Sprinkle half the parmesan cheese on top.
5. Heat the remaining 1 Tbl. of butter in the pan, and sauté the summer squash for 2 minutes. Add the remaining onion, [armesan cheese ad ttarragon. Stir to mix. Spoon this mixture on top of the mushrooms.
6. Mix the eggs, milk, ½ tsp. salt, and pepper. Pour the custard mixture into ho the loaf pan and let it slowly seep down to the bottom. Fold the collard greens over the loaf and place a few remaining leaves on top to cover the dish Cover with aluminum foil. Place the loaf pan in a larger baking dish and fill the dish with boiling water halfway up the sides of the loaf pan. Bake for 1 hour. Let the loaf sit for 10 minutes before unmolding. Cut into slices with a serrated knife.
from The Joy of Gardening Cookbook – Janet Ballantyne, 1984
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