ATHENS HILLS CSA
Another amazing week of cool evenings means great sleeping
weather for the people, but less ripening time for the warm-loving
nightshades like tomatoes, eggplants, and peppers. Even with the cool
temperatures, the shares are full with them. But the suspense about
whether they will be ready for packing is one thing we could do without! The rain on Sunday was just about perfect. Hours of slow showers soaked deeply into the soil making irrigation duties light for a few days. Newly seeded crops though, still receive their daily drinks of water. The direct seeding of salad lettuces and herbs like dill and cilantro continue, assuring a steady supply. And more exciting than that is the seeding of the turnips and beets for fall harvest and for storage into the winter.
The last raised bed is also scheduled for placement this week. When finished, all of the lintels that we made this spring will be in place. Finally, another completed project!
By now, all of our current members should have received the Winter 2014 enrollment documents. Miranda sent these to you as an attachment either last week, or this Monday or Tuesday. It’s important for you to let us know your intentions. We have reduced the number of winter shares that are available this year.
If you are intending to join us, please return your enrollment form and deposit check of $100.00 (or full payment, if you like) as soon as possible. This early sign-up opportunity is for current summer members and last year’s winter members. Open enrollment for new members for the Winter 2014 season will begin on Tuesday, September 3rd, so please register now, while you still have first priority. If you have not received this important email, please let Miranda know so that she can re-send a copy to you. We have little flexibility with the number of shares that are available in the winter, and would hate to disappoint a previous member. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Penny, Emily, Matt T, Brittany, Michelle, Josh, Natalie, & Miranda, Matt C., Brook, Cale and Andy)
THIS WEEK’S VEGGIES
Salad Mix – Our summer salad mix is a ‘lettuce only’ blend of 7-10 varieties. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture. Sunflower Microgreens - We describe these tasty greens as juicy and crunchy. They are great for snacking, in wraps or to finish off a green salad.
Basil– Whether it’s pesto, in salads or some other yummy dish, summer isn’t truly here without it. Store it with stems in water, out on the counter.
Beans: Long, Wax, or Italian- This week you will receive either Asian long beans, yellow wax beans (use just as green ones, or Italian broad (flat) beans. The wax and broad beans have similar flavors, but the long beans will stay crunchy even after a sauté in a hot skillet.
Peppers- These are finally here. The peppers have been slow to come on this season. Your share includes mixed, colored sweet peppers – good for salads, stuffing, grilling, or roasting.
Slicer Tomatoes -This week you are receiving hybrid slicing tomatoes. No refrigerator until they are cut. Try them with basil and fresh mozzarella!
Cherry Tomatoes – These are a mix of the two varieties we grow: Sungold- little orange tomato candies; and Sweet 100 – juicy little red tomatoes…
Edamame- These edible soybeans are a first for us this season. They are often served as an appetizer boiled and salted at Japanese restaurants. Look for some recipes on page 2….
Mixed Summer Squash – They all cook and taste very much the same. The varieties are zucchini, yellow, and pattypan.
THE COMBO CORNER
The Cherry Orchards fruit share this week includes peaches, pears, and a seedless white grape called Nimrod. Next week will include some early fall eating apples. The bread from The Village Bakery and Café is Sesame Wheat made with Hartzler butter.
The cheese from Integration Acres is the Alexander, a natural rind tomme made from raw goat's milk, and has been lightly smoked over apple wood. This batch was made last fall, making it a very dry, salty and crumbly cheese that’s ideal for snacking or sprinkling on a salad or pasta.
PICKUP CONTACT NUMBERS & HOURS
BEXLEY MARKET-614-252-3951, 3-8pm CLINTONVILLE COOP – 614-261-3663, 11 am-8 pm
ECOFLORA – 614-266-1618, 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735, 3-7 pm
HILLIARD POWERSHACK 614-506-3086, 4-7pm
NEW ALBANY – 614-216-9370, 12-8pm
ATHENS COMMUNITY CENTER - 740-592-3325, 12-8 pm
HYACINTH BEAN – 740-594-9302, 12-6pm
BELPRE - 304-488-3620, 3-6 PM
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!
Please don’t forget to return your bags clean and folded. This season has been the best so far for their return. We thank you from the bottom of our little CSA bags!
RECIPES
Edamame are immature (green) soybeans that can be served in or out of their fuzzy green pods, and have a sweet, slightly nutty flavor. They make a great snack and are used in salads, soups, and stir-fries. They are a good source of protein, fiber and a variety of other nutrients. They have the nutritional content of a substitute for meat. Edamame are easy to digest, and high in protein (1/2 cup contains 16 grams). They are also rich in vitamin A, fiber, calcium, and antioxidants. They have a buttery, nutty flavor much like baby lima beans. Add the shelled beans to soups and stir fries. Cooking Edamame – Bring a medium pot of water to the boil. Add two large pinches of sea salt. Cook the edamame in boiling salted water for 3-5 minutes. Drain, spread on a baking sheet, and let cool for a few minutes. Toss in some sesame oil and kosher salt. Serve warm. To eat, simply place pod between your front teeth and pull pod out leaving the beans in your mouth.
http://macrobiotic.about.com http://www.foodnetwork.com
Buckwheat and Summer Squash Salad
from: http://allrecipes.com
Ingredients:
2 cups uncooked buckwheat
4 cups water
½ tsp salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
½ cup toasted walnuts
¼ cup Parmesan cheese
1 lemon, juiced
1 Tbls. chopped fresh parsley
2 Tbls. olive oil
salt and black pepper to taste
Directions:
1. Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at boil for 7 mins; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature. 2. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
SUMMER SQUASH AND BEAN SAUTE
from: http://www.pillsbury.com
Ingredients:
1 cup uncooked regular long-grain white rice 3 cups water 2 vegetarian vegetable bouillon cubes 2 tsp cornstarch 1 Tbls olive or vegetable oil 1 medium onion, cut into thin wedges 8 oz green beans, trimmed, cut in 2” pieces (2 cups) 1 clove garlic, finely chopped 2 cups zucchini & yellow squash medley cut in chunks/slices of same size ¼ cup sliced fresh basil 1 can butter beans, drained, rinsed
Directions:
1.) Cook rice in 2 cups of the water as directed on package. Stir bouillon cubes into remaining 1 cup water. In a small bowl, stir together cornstarch and 2 Tbls of the bouillon mixture until well blended; set aside. 2.) Meanwhile, in a 10” skillet, heat oil over medium-high heat. Add onion, cook and stir 2 mins. Add green beans, garlic, and remaining bouillon mixture; cover and cook 5 minutes. 3.) Add zucchini and squash medley; cook 2-3 mins., stirring occasionally, until vegetables are crisp-tender. Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened. 4.) Add basil and butter beans; cook 1-3 mins., stirring occasionally until thoroughly heated. Season to taste with salt and pepper. Serve over rice, if desired, garnish with additional basil sprigs.
Byrdhouse Blistered Cherry Tomatoes
from: http://www.allrecipes.com
Ingredients:
2 Tablespoons butter
1 teaspoon dried basil
1 Pint cherry tomatoes
½ teaspoon sugar
salt and pepper to taste
Directions:
Melt the butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until the tomatoes have just started to blister.
Green Beans with Cherry Tomatoes
from: http://allrecipes.com
Ingredients:
1½ lbs. green beans, trimmed and cut into 2 “ pieces
1½ cups water
¼ cup butter
1 Tbls. sugar
¾ tsp garlic salt
1½ tsp chopped fresh basil
2 cups cherry tomato halves
Directions:
1.) Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain of water, and set aside.
2.) Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Fettuccine with Sweet Pepper-Cayenne Sauce
from: http://allrecipes.com
Ingredients:
12 oz. dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
¾ teaspoon cayenne pepper
1 cup sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
salt and pepper to taste
Directions:
1.) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
2.) Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.) Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.) Toss hot pasta with sauce and season with salt and pepper to taste; serve.
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