WEEK 9 NEWSLETTER

ATHENS HILLS SUMMER CSA:

WEEK NINE: AUGUST 17^th-22^nd

Hello Everyone!

This week on the farm has been as busy as it has been hot. And though it looks like the weather is breaking a bit, the workload here will not slow down until some time in the fall. We're not complaining, as we are making progress on several exciting projects on the farm.

Kip has been particularly busy. When he's not driving back and forth to Columbus, or covering for me in the mushroom house on the weekends, he's tuning up equipment or riding the tractor. Today he was preparing a field for cover crops to be planted.

He and various helpers have also completed a fence around the winter squash field to keep the deer out. This has been an ongoing project for some time, and could mean a significant harvest of winter squash this fall (that will certainly interest our Winter CSA members).

Speaking of the Winter CSA, we had a meeting this week, and are happy to announce that it will begin on December 2^nd and run through April 28^th. We will have all the details out to you soon. There has been a lot of interest from previous and prospective new members in the Winter CSA, and we assure you that as current member, you will have first access to signing up for a winter share. We are very excited about a promising winter program------but we still have eleven weeks of the Summer CSA to go!

Thank you so much for your support this summer, especially with the learning curve we have had in our first season of offering Combination Shares. We encourage your feedback of all kinds, which help us plan for the next season.

Best Wishes,

Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Becky, & Julia)

FEATURED VEGGIES

Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Tomatoes: You're receiving a combination of our slicer and heirloom tomatoes this week. After a few weeks of relishing the fresh taste of raw tomatoes, maybe you're ready to cook with this batch?

Cherry Tomatoes: This is the first of these for this season. A mixture of the sweetest ‘Sungold’ and ‘Sweet 100’s. As tasty as they are versatile, we ‘re convinced they are absolutely the best summer candy!

Green Peppers: Crunchy and juicy, these green vessels are just waiting to hold your latest stuffing ideas – meat or veggie; you won’t be disappointed!

Summer Squash: Zucchini and Patty pans coming your way this week. Try stuffing them with the other veggies, cheese, breadcrumbs, etc.

Hungarian Hot Wax Peppers: These summer beauties come in shades of orange, yellow, red and every hue in between. A true hot pepper, though not the hottest. If you want less heat, remove the seeds. (warning: Use rubber gloves when processing the hot peppers. Don’t touch your eyes after using them.)

Shiitake Mushrooms: We thought you might be ready for something that is grillable. Try these beauties with kabobs of other veggies like onion, pepper, tomatoes, squash, and eggplant.

Red Onions: These beauties are from the same grower as the earlier sweet yellow onions. Use raw in salads, sauté lightly to add great color and flavor.

Stuffed Baked Tomatoes Recipe

Tomatoes
Ricotta Cheese
Spinach
Garlic
Thyme
Parmigiano Reggiano

Preheat oven to 400F. Cut tomatoes in half crosswise. Combine ricotta cheese, chopped fresh spinach, garlic, thyme and grated Parmigiano Reggiano cheese. Top each tomato half with 2 tablespoons ricotta mixture. Bake 10 to 15 minutes.

Recipe courtesy of www.relishmag.com

Marinade for Veggie Kabobs

The cherry tomatoes, mushrooms, peppers, squash and onions are the perfect components for a summer grilled veggie kabob. Here is a recipe for a marinade--though you should feel free to experiment with the flavors and ingredients that you enjoy the most.

¼ cup tamari or soy sauce

¾ cup olive oil

1 Tablespoon dry mustard

2 teaspoons salt

1 ½ teaspoon ground pepper

2 cloves of crushed garlic

1 Tablespoon honey

Optional Additions:

1 teaspoon grated fresh ginger

2 teaspoons dried herbs (parsley, thyme, oregano)

¼ pineapple juice

Combine all of the marinade ingredients by whisking or blending. Pour into a container or plastic bag, add veggies, and marinate in the refrigerator for at least an hour.

Skewer veggies and grill on medium heat. Occasionally brush the veggies with the leftover marinade.

Recipe adapted from www.familyoven.com

CHANGE TO SURPLUS BIN ITEM

THE SURPLUS BIN THIS WEEK WILL BE
HEIRLOOM TOMATOES INSTEAD
OF CUCUMBERS--ENJOY!!!

(THIS IS IN ADDITION TO THE
MIX OF SLICER AND HEIRLOOM
TOMATOES IN YOUR SHARE)

WEEK NINE OFFERINGS

WHAT TO EXPECT
IN THIS WEEK'S SHARE
WEEK 9: AUGUST 17-22

SHIITAKE MUSHROOMS
TOMATOES (MIX OF HEIRLOOMS & SLICERS)
CHERRY TOMATOES
SUMMER SQUASH (MIX)
GREEN PEPPERS
HOT PEPPERS
RED ONIONS

SURPLUS BIN: HEIRLOOM TOMATOES

SPECIAL ORDER OPPORTUNITY

Athens Hills CSA is proud to offer you an opportunity to purchase locally & naturally
grown pork and chicken from King Family Farm and farmstead goat cheeses from Integration Acres.

JB & Charlene King are known for the care they take in raising their animals and in processing them. King Family Farm animals are raised on their farm in Albany, Ohio. They process their own feed using locally grown grains and use no growth hormones or antibiotics. There are no animal or industrial by-products either. Their hogs and chickens are raised in open buildings and lots, where they can enjoy fresh air and sunshine.

Chris Chmiel at Integration Acres is known in the Athens area as "the Pawpaw Guy," for his dedication to the promotion of this peculiar and nutritious native fruit. In 2007, Chris began raising dairy goats on his farm, which also help manage the pawpaw orchards. The herd, which is now close to 30, is comprised of Nubian, La Mancha and French Alpine goats, and are milked twice daily from March-November during the pasturing season.

Integration Acres'
Farmstead Goat Cheeses

Chevre 4 oz. $5
Feta 5 oz. $5
Smoked Chevre 4 oz. $6
(Apple Smoked, Spicebush Berry Encrusted)

Whole Chickens

Up to 3.5 lb $13.50
3.5 lb - 4.5 lb $18.00
(Weights within selected range will vary)

Breakfast Bounty (5lbs.): $30
This package includes...

2 lbs. Sliced Hickory Smoke
Bacon
2 lbs. Sausage Links
(16 links/lb.)
1 lb. Mild Seasoned Sausage
(Bulk)

Dinner Delectables (10lbs.): $60
This package includes...

2 Country Style Ham Slices
(Bone-in, 1 lb. each)
4 pkgs. Center Cut Loin Chops
(1 lb. each, 2 Chops/lb.)
1 Arm Roast (2-3 lbs.)
1 Boneless Loin Roast (2-3 lbs.)

Pork-A-Plenty (15lbs.): $90
This package includes...

1 lb. Hickory Smoke Sliced
Bacon
1 lb. Hickory Smoke Sliced
Peppered Bacon
1 lb. Fresh Ground Pork Sausage
1 lb. Mild Seasoned Sausage
(Bulk)
1 lb. Sausage Patties (4 patties)
1 lb. Sausage Links (16 links/lb.)
1 lb. Regular Bratwursts (4-6 ea.)
2 Country Style Ham Slices
(Bone-in, 1 lb. each)
4 pkgs. Center Cut Loin Chops
(1 lb. each, 2 Chops/lb.)
1 Arm Roast OR 1 Boneless
Loin Roast (2-3 lbs. ea.)

If you would like to place an order, please give us a call at 740.448.4021
Or email us at
greenedgegardens@verizon.net

Order Due Date: AUGUST 19th
Payment Due Date: AUGUST 22nd
Delivery Date: AUGUST 26th
(Special orders are delivered to your CSA pick-up site)


Future Order Dates : September 9th / October 7th
Payment Due Dates: September 12th / October 10th
Delivery Dates: September 16th / October 14th

PLEASE MAKE CHECKS PAYABLE TO:
ATHENS HILLS CSA

Thanks so much!

ATHENS HILLS CSA NEWSLETTER

ATHENS HILLS SUMMER CSA:

WEEK EIGHT:

AUGUST 10^th-15^th

Hello Everyone!

It finally felt like summer this week on the farm. The long hot days don't stop the crew from their daily routines of picking, weeding and harvesting. They have been picking a ton (literally) of tomatoes lately, and you are getting a bountiful bag of the red slicers in your share this week. And with the introduction of our Hungarian Hot Wax Peppers this week, fresh summer salsa is calling! (warning: Use rubber gloves when processing the hot peppers. Don’t touch your eyes after using them.)

Speaking of the Hot Peppers, we have noticed a wide range of heat in our tastings of these peppers. If you are sensitive to heat, then we suggest you try a small sample of each pepper first. You should also discard the seeds if you are wanting a milder taste.

With our tomato harvest thriving, we want to offer our CSA members the opportunity to purchase tomatoes in quantity for canning and preserving. We are offering a 25# box of our red slicing tomatoes for a special CSA price of $25! Please contact us by the Sunday before your CSA delivery, and we can bring them to your pick-up site. Feel free to call or email Becky or me with any questions. (Don’t want to can yourself, come and give a hand in our canning, and take home some for yourself. Call Becky to coordinate. 740-448-4021)

Even with as busy as the summer days are, we are continuously planning and planting for the fall gardens as well. The beets have been planted, and the rutabagas have germinated. All this, and planning for the Winter CSA! It's hard work, but it's good work, and we thank you for the opportunity to do it.

Best Wishes,

Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Becky, & Julia)

FEATURED VEGGIES

Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Tomatoes: You're receiving a healthy portion of our slicer tomatoes this week. After a few weeks of relishing the fresh taste of raw tomatoes, maybe you're ready to cook with this batch?

Beets: You know these delicious roots by now. Lots of beet recipes in previous newsletters.

Cucumbers: Crisp and crunchy! This is our first season to offer these summer taste treats, and we are excited!

Green Peppers: Sweet and crunchy.

Summer Squash: Zucchini and Patty pans coming your way this week. Try stuffing them with the other veggies, cheese, breadcrumbs, etc.

Basil: This summer herb is good for so much more than just pesto. Try it in marinades, pasta sauces and with your morning eggs. Always add just before serving, so the flavor doesn't get cooked out.

Green Beans: Our first offering of these sweet summer treats this season. This is a variety called Provider; we guess because they do. Great to snack on while you're preparing dinner!

Hungarian Hot Wax Peppers: These summer beauties come in shades of orange, yellow, red and every hue in between. A true hot pepper, though not the hottest. If you want less heat, remove the seeds.

Cilantro: A staple in fresh summer salsa. Also see last week's newsletter for a recipe for Cilantro Pesto.

Local Pork, Chicken and Farmstead Goat Cheese Available to Order

We mentioned last week that we would be sending you information about special ordering some goodies from other Athens-area producers. We will be sending that out very soon, so be sure to look in your email inbox this week. These items will be delivered with your CSA on August 19^th.

*~*~*~*~*~*~*~*

Recipe: Beet and Cucumber Gazpacho

2 large or 4 small beets, trimmed

2 bell peppers

2 cups cold water

1 cucumber, peeled and chopped

1 cup chopped onion

2 cups chopped tomatoes

2 Tbs. olive oil

3 Tbs. chopped cilantro or basil

1 tsp. salt

black pepper to taste

6 Tbs. yogurt or sour cream

If beets are large, cut them in half. Put beets in large stockpot and cover with water. Bring water to a boil, and simmer until beets can be pierced with a butter knife (25-45 minutes). Drain beets and squeeze off skins while running under cold water, then cut into quarters.

Place beets in a food processor or blender. Add peppers. Add ½ cup of the water. Process until large chunks are gone, but not to a smooth puree. Transfer to a large bowl.

Combine the cucumber, onion and tomatoes in the blender/processor. Process until slightly chunky. Add this to the beet mixture. Add the remaining 1 cup of water, the olive oil, the cilantro or basil and salt and pepper. Chill for at least one hour. Ladle into bowls and garnish with a tablespoon of yogurt or sour cream.

Variation: You can add hot peppers instead of bell peppers if you like more heat. Chop them finely instead of pureeing.

-Adapted from Vegetarian Planet--Didi Emmons 1997

WHAT TO EXPECT IN THIS WEEK'S SHARE

WEEK 8 OFFERINGS
AUGUST 10-14

BEETS
SUMMER SQUASH (ZUCCHINI & PATTY-PANS)
CUCUMBERS
GREEN PEPPERS
TOMATOES (SLICERS, LOTS)
HOT PEPPERS (HUNGARIAN HOT WAX)
GREEN BEANS
BASIL
CILANTRO

SURPLUS BIN: DILL
We will include a dill recipe in the newsletter

ATHENS HILLS SUMMER CSA:
WEEK SEVEN:AUGUST 3rd-8th
Hello Everyone!

The Great Tomato Surge has begun! The cooler temperatures have delayed the harvest a bit this year, but they are beginning their ripening wave. This means that you will find your first heirloom tomatoes of the season in your share this week. More tender and flavorful than the slicers you have been receiving, we're quite confident you will enjoy simply slicing and eating these gorgeous tomatoes.

This time of year is extremely busy at the farm, as you might expect. Not only are we keeping up with the weeding, watering and harvesting of the summer crops, but also planning and planting for the fall gardens! Planning for the Winter CSA has even begun (yes there really are that many logistics), and we'll be sure to let you know the details when they are all set.

We want to thank everyone who has been bringing their bags and boxes back to their pick-up site. Being able to pack your weekly shares in these reusable containers cuts down packaging waste by a significant amount. So, thank you for your efforts, and please keep it up for the rest of the season.

With the movie Food Inc. getting so much press lately, it is obvious that sustainable farming is becoming more of a mainstream topic than ever before. Through our organic certification and CSA Program, we feel that we are grounded in the true values of that movement. We of course, could do none of these things without your commitment and participation, and we sincerely hope you know how much that we appreciate your support. We hope that you, as a consumer, recognize your important role in this process. And if you're just a member because you think the veggies are delicious, that's fine too!

Best Wishes,
Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Becky, & Julia)

FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Dill: This aromatic herb can accompany potatoes, fish and pairs well with tomatoes. Can also be used in place of parsley as an edible garnish.

Tomatoes: A wonderful tasty selection from the many heirlooms that we’re growing this season. First, try a slice of each of them on their own. After that, go nuts using them in all of your favorite tomato recipes. They are truly the best tomatoes around!

Beets: As we get later into the season, the beet greens will be a little more tattered, but the roots are just as useful and delicious as they have been all along.
Cucumbers: Crisp and crunchy! This is our first season to offer these summer taste treats, and we are excited!

Green Peppers: Sweet and crunchy.

Summer Squash: You're getting mostly the yellow summer beauties this week. Great to liven up a summer pasta dish!

Sweet Onions: These come to you this week from another great organic grower in Athens.

Basil: This summer herb is good for so much more than just pesto. Try it in marinades, pasta sauces and with your morning eggs. Always add just before serving, so the flavor doesn't get cooked out.

Eggplant: These purple beauties are amazing. No need to peel or blanch, and seeds are not a bother either. Chunk them for shish-kabobs, or slice for sauté. Yum-yum.

Green Beans: Our first offering of these sweet summer treats this season. This is a variety called Provider; we guess because they do. Great to snack on while you're preparing dinner!

CRAVING MORE GOODIES?
We will be emailing you soon about the opportunity to purchase some delicious food from other Athens-area producers, and have it delivered to your CSA pick-up site. We will be offering naturally raised Pork and Chicken products from King Family Farm, as well as a variety of Goat's Milk Farmstead Cheeses from Integration Acres.
The email will detail what's available, and how to place an order. We need to receive all orders by August 15th, and the items will be delivered with your CSA on August 19th.

~*~*~*~*~*~*~*~*~*~*~

SCANDINAVIAN CUCUMBER
SALAD 6-8 servings

6-8 C. thinly sliced cucumbers
1 tsp. salt
½ C. white vinegar
1 Tbl. Sugar
2 tsp honey
¼ C. vegetable oil
¼ C. minced fresh dill, fennel, parsley, or chives
¼ C. sliced red onion or scallions

Place the cucumbers in a colander and sprinkle with salt. Weight the cucumbers with a heavy plate and let them drain for an hour. Transfer to a large bowl.
Mix the vinegar, sugar, honey, and oil. Pour over the cucumbers. Toss the herbs and onions or scallions. Chill for about an hour and serve.

From: Joy of Gardening Cookbook, Janet Ballentyne, 1984

Recipe: Cilantro Pesto
3 garlic cloves ¾ cup packed fresh cilantro ½ cup packed fresh parsley ½ cup extra virgin olive oil 1/3 cup finely grated Parmesan cheese¼ cup chopped walnuts 1 tablespoon fresh lemon juice ½ teaspoon kosher salt ½ teaspoon coarsely ground black pepper

Place garlic and some of the oil in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Chill and serve.

Can be eaten on pasta, chicken, shrimp, veggies, or as a dip.

Recipe courtesy of http://www.relishmag.com/

Recipe: Sour Cream Dill Dip

2 oz. cream cheese at room temp
2 T. minced fresh parsley
¼ cup minced fresh dill
¼ cup mayonnaise
2 garlic cloves, minced
1 teaspoon lemon juice
½ teaspoon salt
3 T. Worcestershire sauce
dash hot sauce
1 ½ cups sour cream

Combine all the ingredients, except the sour cream, in a food processor and process until well blended. Remove this mixture from the processor and stir in the sour cream. Chill the dip for at least 30 minutes to allow the flavors to mingle. Serve chilled.

Cut up all the veggies from your share, dip, and enjoy!

From: Joy of Gardening Cookbook, Janet Ballentyne, 1984