ATHENS HILLS CSA
WEEK #10
February 17, 2010
Well - I don’t know about you, but my fondness for snow is mostly gone now, and my impatience for spring is mounting. Fortun-ately, there were a few hours of sunlight on Sunday, and that was very welcome. But, despite the cold and snow, this week’s schedule finds us planting more spring spinach into the newest heated house to insure our supply through April. More salad mix, arugula and radishes are going into the other houses for harvest in 4-6 weeks, right towards the end of this winter cycle. We were also trying to plant dill and cilantro to be ready for the end of April, but the cold and clouds kept us from getting that done. It hardly seems possible that we could be at the half-way point in this winter’s cycle. Soon these cold, gray, and snowy days will be filled with sun, bird song, and green. I can hardly wait!
We are also ready to pot up the perennial herbs transplants so they will be ready to go into the new perennial herb plot. We aren’t really expecting much harvest from them this summer, but hopefully we’ll have some dried for next winter’s cycle. Our first year, we are planting oregano, mint, thyme, sorrel, chives, and rosemary. Each year, we hope to expand these culinary herb varieties. Rob has been busy with the camera this week and has included some pictures – inside and out - of the snow that almost reaches the tops of the sides of the houses. Here’s the link to the blog for you to check out: www.greenedgegardens.blogspot.com Mostly, the snow stays on the top of the house for a short period of time and then just slides down to blanket the sides. As I have said before, this blanket provides needed insulation from the winds and cold. Around here though, we’re hoping that the sun will appear for some real warmth - and soon!
Becky (for Kip, Dan, Cale, John, Julia, Rob and Penny)
THIS WEEK’S VEGGIES
SALAD MIX - This is our famous blend of lettuces and mild Asian greens. We expect it to last a week, and sometimes longer. Place a paper towel in the bag to absorb the extra moisture and keep moist without being soggy.
MICROMIX MICROGREENS – Thanks to all who wrote to us this weekend about their excitement to see microgreens this week. We’re thrilled to have them for you. Use them to add extra crunch and juiciness to a sandwich or a stir-fry. They are so good!! They’re great as a snack too.
PAC CHOI – This Asian green is one of the few plants we have found that will grow during the month of February. Its flavor is a little stronger than the tatsoi which was an earlier selection.
KALE – This is one of the most popular greens we grow. It’s versatility for pesto, soups, stir-fry, or boiled just can’t be matched. The biggest problem is that it wilts very easily. If this happens for you, try submerging it in a sink of cold water for about 20 minutes and then putting it in the frig in a plastic bag. This will usually revive it. If it doesn’t, it is still edible, but cooking is in order.
SHIITAKE MUSHROOMS – You have another week of our tasty mushrooms. They are good on pizza, just sautéed, or in many other dishes. There are some recipes in earlier newsletters.
KENNEBEC POTATOES – These are a repeat from last week, and we hope you are as happy to get them as we are to send them. These are great baked, fried, mashed, or any of the myriad ways to cook these roots.
TURNIPS – This question has arisen: How do you tell the difference between a rutabaga and a turnip? In general, rutabagas are a little more rounded, orb-like and their skin colors tend to the brownish side of purple than a turnip. Their flavors are very similar when raw with the turnip being the stronger.
The Combo Corner from our Athens partners ~
The fruit basket this week contains two varieties of apples. For eating or cooking is the Melrose. For baking or cooking, there is Rome Beauty.
This week’s bread selection from the Village Bakery and Cafe is Dakota Wheat. This is one of the soft loaves made with whole grains and yogurt.
1st Winter CSA Open Farm Day Sunday, March 21 Potluck at the Amesville Grange 1:00 pm
~Farm Tour~
2:30 pm
MARK YOUR CALENDARS PLEASE!
We hope that you all had a chance to get some of the butternut squash last week. We were glad to be able to get more to you, but sorry that it was in need of immediate attention. We have been trying to keep share sizes full so far, but as the root supply starts to dwindle, you may notice that your bag doesn’t weigh what it did. As the days continue to lengthen, the re-growth rate will increase making availabilities larger. A note from Dan this week reiterates that, “the re-growth of greens and lettuce has been slowed by cloudy, cold weather. Having plants covered so much limits light exposure even more.”
Plans for the Open Farm Day are also continuing. If anyone can tell us the weather for that day, we’d appreciate it! There is a lovely park across the street from the Grange that we can use for children’s activities, but we are also planning some things for indoors in case it’s nasty. And since we are at the Grange, there is no need for you to bring table service. Those items are there for our use. There is a full kitchen so we can warm things in the oven or cool things in the fridge, if need be.
oven – baked RUTABAGA FRIES (Adaptable to other root veggies.)
INGREDIENTS:
RUTABAGAS * OLIVE OIL * SALT * GARLIC POWDER * PAPRIKA
Pre-heat the oven to 4500. Peel the rutabagas with a paring knife and slice into ¼” rounds. They can also be cut into strips. This shape will cook faster and require more attention to keep them from burning. Smear them with oil and a little salt and put them on a nonstick baking sheet. Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. Add a little more kosher salt at the end as well.
~from About.com: Low-Carb Diets
This sounds so simple and easy. I can’t wait to try it!
Hearty White Bean and Kale Soup Ingredients:
1 onion diced
2 carrots, diced
2 ribs of celery diced
1 tablespoons extra virgin olive oil
2 cloves garlic minced
½ teaspoon dried ground rosemary
½ teaspoon dried thyme
1 bay leaf
½ teaspoon white pepper
1 cup white beans, soaked (or canned)*
5 cups water
1 teaspoon sea salt
½ pound kale stems and center ribs discarded and leaves chopped into bite size pieces
¼ cup freshly grated parmesan cheese (optional)
Instructions
1. Dice onion, carrot and celery into even ½ inch pieces.
2. In a medium pot, heat oil than the onion, carrot and celery and sauté vegetables for 4- -6 min till onions are translucent.
3. Add fresh garlic and dried herbs and sauté 1 min more
4. Add beans, salt, pepper, bay leaf and 5 cups of water
5. Cover the pot and bring up to a boil. Turn down heat and simmer for 50-60 min till beans are tender. *If using canned beans reduce cooking time to 20 min.
6. Add ½-1 cup more water till desired consistency.
7. Add kale and simmer stirring occasionally till kale is tender 10-12 min
8. Serve soup garnished with freshly grated parmesan cheese. (optional) ~Examiner.com – Chicago Emily Rosen
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