ATHENS HILLS CSA
WEEK #1 December 2, 2009
Welcome one and all to the first delivery of the Winter 2010 Athens Hills CSA! We are so thrilled that you have chosen to join us for this season! To those of you who haven’t heard from us since last winter, a warm and hearty “Welcome Back”! And even though the cold has set in, we are bustling with things to accomplish!
We are still finishing the last of the tasks in the new heated greenhouse we affectionately call Gregastan, for Kip’s brother who came to help build it. And Kip and some of the crew have been busily closing all of the corners and sides of the other houses to stop the wind and conserve the ground heat that is picked up during the day. The greenhouses (unheated coldframes) are amazing and full of greens for this winter’s harvest (visit the blog for the newest pictures -greenedgegardens.blogspot.com).
This season you can find the newsletter in your inbox and on the blog. Just let us know if you don’t want it emailed and we will be happy to remove your name from the list.
A new section has also been added “The Combo Corner” for those members who have combination shares. Here there will be a description of the fruit and the type of bread for the week.
Since this if the first delivery and newsletter for this season, we wanted to include reminders about the upcoming dates for all.
There are no deliveries for the dates of December 23rd and December 30th.
Delivery resumes for all Full-Shares on January 6th and Athens Half-Shares. For Columbus Half-Shares delivery resumes on January 14th. Athens Farmers Market pickups resume on January 9th for both Full- and Half-Shares.
Best wishes,
Becky (for the whole crew – Kip, Dan, Rob, Cale, John, Julia, Penny
Sunflower Microgreens – These crunchy beauties are by far the favorite of most people. The mild, juicy flavor is a perfect complement to sandwiches, salads, pizza – or most kids love them right out of the bag.
Shiitake Mushrooms- The meaty consistency of this mushroom and its distinct flavor combine to make it a real crowd pleaser. Whether in an omelet or on a steak or marinated raw, its versatility is renown.
Arugula – This versatile green can be used raw in salads or steamed. Its peppery flavor will delight or disgust you.
Tatsoi – Tatsoi’s mild flavor make it a perfect addition to salads, but it is also very good cooked. It is mild and tender and easily overcooked.
Cilantro – This member of the carrot family is widely used in Mexican and Asian cuisine. Like arugula, its distinctive flavor can be love or not love. Use this in salad or salsa or also in sauces.
Squash – This week you are receiving either 1 large spaghetti squash, or 1 small spaghetti and 1 small acorn squash.
Yellow Fin Potato - This potato has yellow flesh and is good for boiling, baking, and fried. It is also an excellent storing variety.
The Combo Corner from our Athens partners ~
The fruit selections in the combination shares this week include pears and apples. The pears are BEURRE BOSC, an heirloom French pear. There are three varieties of apples: the YELLOW DELICIOUS, still the most popular; MELROSE, Ohio’s state apple, which was developed at OSU; and FUJI, a sweet and crisp Japanese variety.
The bread selection this week is Dakota Wheat.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10pm
TIBET – 614-784-8124 3-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON-614-284-1181 2- 6pm
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Thanks again for joining us –We love hearing your comments, so write, call, email, or blog to us. Have a great week and we hope you enjoy your first share.
RECIPE: Middle-Eastern Style Spaghetti Squash
8 servings
1 Large Spaghetti Squash
2 T. Butter
2 T. Olive Oil
½ teaspoon cardamom
¾ teaspoon coriander
1/8 teas. ground ginger
1/8 teas. allspice
salt and white pepper to taste
½ cup toasted slivered almonds
zest of one orange
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to a serving dish. Sprinkle with toasted almonds and orange zest just before serving.
from FabulousFoods.com
Browned Butter Pasta with Tatsoi
serves 2
Your pasta of choice, preferably curved or with ridges
½ stick unsalted butter
salt and pepper
Leaves of 2-3 bunches of tatsoi, rinsed
½ Cup chopped sage
Freshly grated parmesan
Lemon Wedges, optional
Cook the pasta to al dente in salted water. When pasta is almost done, melt the butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander. ) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.
from Backyard Farming – Marisa’s blog
Some useful tips –
Shiitake stems can be tough and savory, so before chopping the caps, remove the stems. If you can’t deal with the immediately just put them in the frig until you can. When you’re ready, simmer them for about an hour in salted water. Now the stems are soft enough to use, or throw away, but you now have a great soup base or flavoring for gravy, etc. I like to freeze this broth in small containers, and after they’re frozen, pop them in a bag, and keep them in the freezer until I need one.
To keep shiitakes at their best, keep them in the paper bag, but put the paper bag inside a plastic one. This keeps the moisture in but away from the flesh of the mushrooms.
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Don’t forget to check the blog on Friday to find out what’s coming next week!
If you would like to be removed from the email list for the newsletter, just let us know.
Feel free to call us with ideas, recipes, complaints, or any other questions we may not have answered.
740-448-4021
greenedgegardens@verizon.net
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