ATHENS HILLS CSA
Yesterday, a sudden realization of passing time blossomed. This week is the last pickup for some of the Columbus Half Share members for this Summer 2011 season. Thank you to all whose last day is today! This is also the last week for the fruit shares for all folks. This happened due to the delay of one week for the start of the veggie shares for the summer. We hope that you enjoyed the variety of fruits that Neil offers.
Kip travelled on Friday to pick up the two new greenhouses. By Saturday the houses were laid out, by Sunday the corner posts were positioned and set in concrete, and Monday, the rest of the ground stakes were hammered in and cemented. Tuesday, assembly of the arched ribs began. We hope to be able to prepare the soil and plant the rows in at least one of the houses by the weekend. Kurt and George (Alicia’s husband) are working with Kip on this construction as well as other projects which still need finishing. And still, all of the regular work continues. The crew continues to weed the raised beds. Planting and transplanting of salad greens and lettuces is continual. We’re still laying the drip irrigation lines for the coldframes (greenhouses). The greenhouses are looking very spiffy and neat as each of them is finished, weeds eliminated (at least for a while) and ready for the row covers which keep them warm during the colder temperatures.
Early in the morning hours on Tuesday another round of frost blanketed the bottom fields. Because of careful monitoring, the row covers in the fields were pulled for protection. This was a last minute decision and fortunately, there were still folks here to assist Kip with that task, leaving him daylight to find the short in the electric fence. It is never boring!!
Finally, you are asked once again to take a moment and follow the link to this season’s survey. This one is ours only. Your responses make all the difference to us as we are making the decisions about what to do, or not to do for next summer. Thanks to all of you for your participation. We couldn’t do this without you! Have a warm and restful winter. From all of us at Green Edge,
Becky (Kip, Dan, John, Maria, Liz, Penny, Alicia, Diedra, Bethany, Theo, Rob, and Corey)
THIS WEEK’S VEGGIES
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai and tatsoi. The last three are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Pie Pumpkins - There are 1-2 (depends on their sizes) pie pumpkins in your share this week. This should be at least enough for one pie or perhaps a soufflé.
Tomatoes – Slicer & Heirloom - We think this could be the last of the tomatoes for this summer. We hope you enjoyed the variety.
Peppers - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
French Breakfast Radishes - The ones that I tasted last week were crunchy, juicy, and mild. Perfect for that radish, bread, and butter (w salt) sandwich. Other recipes are on the 2nd page.
Garlic – Another round of the ones that we grew this year. It wasn’t a stellar year for us for garlic, so we’re just happy to have a little of it for you.
Mushrooms - Shiitake
Sunflower Microgreens - These have a mild, almost nutty flavor and are juicy and crunchy.
Pie Pumpkins - There are 1-2 (depends on their sizes) pie pumpkins in your share this week. This should be at least enough for one pie or perhaps a soufflé.
Tomatoes – Slicer & Heirloom - We think this could be the last of the tomatoes for this summer. We hope you enjoyed the variety.
Peppers - Don’t forget that you can freeze these easily if you can’t use them now. Just wash, dry, remove the seeds, chop, bag, and freeze. No blanching is necessary.
Arugula – This pungent green is truly one of our ‘love it or hate it’ products. We use it raw in salads or as a pesto, or sautéed in a variety of dishes.
French Breakfast Radishes - The ones that I tasted last week were crunchy, juicy, and mild. Perfect for that radish, bread, and butter (w salt) sandwich. Other recipes are on the 2nd page.
Garlic – Another round of the ones that we grew this year. It wasn’t a stellar year for us for garlic, so we’re just happy to have a little of it for you.
THE COMBO CORNER
The fruit selections from Cherry Orchard include Red Delicious, Yellow Delicious, Fuji, and Cortland apples. There are also Beurre Bosc pears.
This week’s bread from The Village Bakery and Café is Italian Wheat.
This week’s cheese share from Integration Acres is a new variety called Capri Romano. Aged 7 months, this is a hard goat cheese for grating.
This week’s bread from The Village Bakery and Café is Italian Wheat.
This week’s cheese share from Integration Acres is a new variety called Capri Romano. Aged 7 months, this is a hard goat cheese for grating.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 12-8pm
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!
TIBET – 614-784-8124 11am-6pm
BEXLEY MARKET-614-252-3951 3-8pm
UPPER ARLINGTON- 614-506-3086 4-8pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
PLATES STUDIO –DUBLIN - 614-336-9502 4-8 pm
HYACINTH BEAN – 740-594-9302 12-6pm
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!
MEMBER FEEDBACK SURVEY
Below is the link to this Summer 2011 survey. Please take a moment to fill in your answers. Many of the changes we make from one season to another are in direct response to suggestions, praises and complaints from members. Thanks as always for your continued support. http://www.websurveymaster.com/s/AthensHillsCSA_Summer_2011_Survey
RECIPES
Pumpkin Pie Filling from Scratch
From www.ehow.com
Ingredients:
pie pumpkin
Ingredients:
pie pumpkin
1-12 oz.can of evaporated milk
1 cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
½ tsp. of salt
2 large eggs
Directions:
1. Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender.
Directions:
1. Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender.
2. Scoop out the flesh, which should be quite soft and puree the pumpkin using a hand or regular blender.
3. After your pumpkin has been prepared, combine the sugar, cinnamon, ground cloves, ginger and salt.
3. After your pumpkin has been prepared, combine the sugar, cinnamon, ground cloves, ginger and salt.
4. In a separate bowl beat eggs and stir in your dry ingredients as well as your pumpkin. Mix well and slowly add in the evaporated milk while you stir. Make sure the filling is blended and smooth.
5. Preheat your oven to 375˚. At this point, follow other pumpkin pie recipes for pie shells, baking times and temperatures, etc.
Shiitake Mushroom, Roasted Red Pepper, and Arugula Sandwiches
Servings: 2 Calories: 302 Protein: 7 g Fat: 17 g Cholesterol: 0 mg
Ingredients:
2 T. olive oil
1 t. tamari soy sauce
1 medium red onion, sliced into ½-inch-thick slices and separated into rings
8 medium shiitake mushrooms, stems discarded and caps wiped clean
salt
4 slices homemade-type bread, such as sourdough, Tuscan, or semolina
1 roasted red pepper, cut in half (either freshly roasted or store-bought)
8 large arugula or favorite lettuce leaves (approximately)
Directions:
Preheat the oven to 450°F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet
in one layer. Roast until brown and juicy, about 10-15 minutes.
Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread.
Radishes with Tapenade
Ingredients:
Shiitake Mushroom, Roasted Red Pepper, and Arugula Sandwiches
Servings: 2 Calories: 302 Protein: 7 g Fat: 17 g Cholesterol: 0 mg
Ingredients:
2 T. olive oil
1 t. tamari soy sauce
1 medium red onion, sliced into ½-inch-thick slices and separated into rings
8 medium shiitake mushrooms, stems discarded and caps wiped clean
salt
4 slices homemade-type bread, such as sourdough, Tuscan, or semolina
1 roasted red pepper, cut in half (either freshly roasted or store-bought)
8 large arugula or favorite lettuce leaves (approximately)
Directions:
Preheat the oven to 450°F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet
in one layer. Roast until brown and juicy, about 10-15 minutes.
Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread.
Radishes with Tapenade
Ingredients:
350 g can black olives in brine (150 g olives) 1 tablespoon capers (in brine) 2 anchovy filets (in olive oil) 1 clove garlic 1 tbs lemon juice (1/4 lemon) ¼ cup extra virgin olive oil Freshly cracked black pepper 1 bunch French breakfast radishes
Directions: In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble. Serve with the radishes, and sprinkle the radishes with Maldon salt.
Kyle Bailey’s Butter-Poached Radishes
Kyle Bailey is the chef for Allen and Delancey in New York, NY.
Directions: In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble. Serve with the radishes, and sprinkle the radishes with Maldon salt.
Kyle Bailey’s Butter-Poached Radishes
Kyle Bailey is the chef for Allen and Delancey in New York, NY.
Ingredients:
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon
Directions:
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon
Directions:
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.
2. Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.
3. Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.
Easy and Light Pumpkin Souffle
Easy and Light Pumpkin Souffle
Ingredients:
3 Large Egg Whites
21 oz. cooked pumpkin
¼ Cup brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
½ Cup milk
Directions:
Directions:
1. Preheat the oven to 380 degrees F.
2. Beat egg whites in medium bowl until stiff. Set aside.
3. Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
4. Fold 1/3 of egg whites in to pumpkin blend. Continue to fold in egg whites 1/3 at a time until all are used.
5. Pour pumpkin/egg mix into cups until almost full (leave ½” from top)
6. Place cups on baking tray and put into oven. Bake for 30-45 minutes. Do not open the oven to check on them!
No comments:
Post a Comment