Week 15 Newsletter

ATHENS HILLS CSA

WEEK #15

March 24, 2010

            Many thanks go to all of you who spent your first real spring Sunday with all of us at the Open Farm Day on the 21st.  The weather was picture perfect; the food was out-of-this world (what great cooks we are!!).  And it was a real treat to meet some of you whose names we know without the faces.  We all enjoyed ourselves!  The experiment of using the Grange Hall for the meal was also a great improvement over the hassles of previous farm days.  We’re planning to use it for the next one this summer, sometime in July.  For those of you who asked for some of the recipes:  I have asked for them and will publish them all in the coming newsletters.  Rob was busy taking pictures of the event and I’m sure that we will post them to the blog in a few days for all to enjoy!                                                               

Despite this week’s weather forecast of rain and chillier temperatures, the work for summer presses on.  This week we hope to remove the concrete lintels that secure the plastic sides of the greenhouses.  We need to be able to raise and lower the sides when the weather turns warm so that the plants won’t succumb to the excess heat.  Also, the nightshades (tomatoes, peppers, and eggplant) flats will be seeded.  We are still improving storage areas in the Packing Room.  The fencing projects await dry days.  The garlic is up and looks to be a good stand.  We are looking forward to the time (hopefully this year) when we can actually use it instead of saving most of it for seed.                                               

All of us here got quite a chuckle from the anonymous note left at the Tibet drop-site that simply said – stated -  demanded - - begged?...”No More Rutabagas” .  I’m sure our anonymous writer was thrilled to see that indeed they are gone for another season.  And I’m pretty willing to bet there were others with the same sentiments.  Fresh vegetables for the winter are a certain challenge.  And while we did chuckle, we are sensitive to this request.  Finding other, additional roots that will also store through the entire winter continues to be another one of our goals.  Please feel free to make your own suggestions for us to consider.                                 

For all the crew,

Becky  (Kip, Dan, Cale, Rob, John, Julia, 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 –  This tangy blend of nutritionally amazing food is a favorite of customers.  They require a little more care in handling and storage than the sunflower, but are definitely worth the time.

KALE – There is little doubt that Kale is our most popular green.  Whether raw as part of a smoothie, or simmered in a tasty soup, kale is hard to beat for its versatility, flavor, and nutritional content.  It scores over 100% DV (daily value) for Vitamins A, C, and K.

SHIITAKE  AND  OYSTER MUSHROOMS –   This week is a mix of both varieties of mushrooms, shiitake and oyster.  I used oyster mushrooms in the vegetarian version of the Mexican lasagna for the Open Farm Day.  The oysters are easy to overcook.

SWISS CHARD -   We’re very pleased to have Swiss Chard returning.  We really love this in a simple stir-fry with some rice and seasonings, but it is also yummy in soups, and other casseroles.

SPINACH - Just a little over one ounce of raw spinach contains only 7 calories.  Your bag this week has 8 ounces, so if you are counting calories, this is great news!  This along with all of other great minerals and vitamins in spinach make this veggie one of nature’s most nutritious.  Enjoy!!

The Combo Corner from our Athens partners ~

This week’s bread selection from the Village Bakery and Cafe is Italian Herb Garden Wheat.  It features fennel, basil, and sage – hmmm, sounds really good to me. 

The fruit basket for the winter cycle has ended.

Have you let us know your intentions for the Summer 2010 yet?

 Please take a minute and let us know if you will be joining us for the Summer 2010 cycle.  

 

Spinach Souffle’

1 Lb. Spinach or Swiss Chard         ¼ Cup Butter or margarine      ¼ Cup flour                                   ¼ tsp salt                                       1/8 tsp pepper                         1 Cup milk                              1 tsp minced  onion                            1  tsp salt                              1 tsp nutmeg                                    3 Eggs, separated                 ¼ tsp cream of tartar

Prepare and cook spinach and/or  Swiss Chard as directed; chop and drain thoroughly.

Heat oven to 350^o.  Butter a   1 1/2 -quart soufflé dish or casserole.  Melt butter in saucepan over low heat.  Blend in flour, ¼ tsp salt and the pepper.  Cook over low heat, stirring until mixture is smooth and bubbly.  Stir in milk.  Heat to boiling, stirring constantly.   Boil and stir 1 minute.  Remove from heat.  Stir in onion.  1 tsp salt and nutmeg.

In a large mixer bowl, beat egg whites and cream of tartar until stiff; set aside.  In a small mixer bowl, beat egg yolks until very thick and lemon colored; stir into white sauce mixture.  Stir in spinach.  Stir about ¼ of egg whites into sauce mixture; gently fold into remaining whites. 

Carefully pour into casserole.  Set casserole in pan of water (1 inch deep).  Bake 50 to 60 minutes or until puffed and golden and until a silver knife inserted halfway between edge and centrer comes out clean.  Serve immediately.

Betty Crocker Cookbook, 1975

Spinach and Potatoes

Serves 4-6 ~from Indian Cooking, Husian &Fernandez, 2005

Ingedients:

4 Tablespoons vegetable oil                                     8 ounces potatoes                                            1 piece fresh ginger, 1 inch long, crushed               4 cloves garlic                                                             1 onion, coarsely chopped                                  2 fresh green chilies, chopped                             2 dried red chilies, coarsely broken                        1 tsp cumin seeds                                           salt, to taste                                                     8 ounces fresh spinach, trimmed, washed and       chopped, or 8 ounces frozen spinach,      thawed and drained                                   2 firm tomatoes, coarsely chopped, to garnish

§  Wash the [otatoes and cut nto quarters.  If using small new potatoies, leave them whole.  Heat the oil in a frying pan (skillet) and fry the potatoes until brtown on all sides.  Remove and put aside.

§  Remove the excess oil leaving about 1 Tbls. in the pan.  Fry the ginger, garlic, onion, green chilies, dried chilies and cumin seeds, until the onion is golden brown.

§  Add the potatoes and salt and stir well.  Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.

Add the spinach and stir well.  Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated.  Garnish with the chopped tomatoes and serve hot.

 

 

Spinach, Ramps, and Provolone Pie – from Asparagus to Zucchini, 1996

1  tablespoon butter                    1 bunch ramps (wild leeks)             ½ lb. fresh spinach. cleaned,     stemmed and chopped    salt and freshly ground pepper      3 eggs                                          1 cup milk                                         ¼ cup sliced or chopped black        olives                                 2 tablespoons chopped chives       2 oz (1 C.) grated Provolone       cheese                                    3 tablespoons Parmesan cheese    unbaked pie crust                         2/3 cup finely diced roasted red            peppers (optional)

            Heat butter in large skillet.  Clean and chop ramp stems; add to butter and sauté until tender.  Chop ramp leaves; add to skillet with spinach, Cook over medium-high heat until wilted.  Season with salt and pepper to taste.  Cool.  Heat oven to 350^o.  Beat eggs and milk in bowl.  Stir in the spinach mixture, olives, and provolone.  Season with salt and pepper to taste.  Sprinkle Parmesan cheese over bottom of pie crust.  Gently pour in the egg/spinach mixture.  (For an optional garnish, sprinkle diced sweet red pepper around rim of pie.)  Lightly press sweet pepper bits into crust to partially submerge them. Bake until custard is just set in the middle, 45-55 minutes.  Let stand 5-10 minutes before slicing.  Makes 6-8 servings.