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