ATHENS HILLS SUMMER CSA:
WEEK Four: JULY 13-18
Hello Everyone!
This week you will notice a Surplus/Swap bin at your pick-up site. We will stock this bin weekly with some extra harvest from the farm each week. You are welcome to take some to add to your share, especially if it is something you particularly like, or if your family needs a little extra to use that week. You can also use this bin to swap out something that your family doesn't have a taste for; chances are that someone else does! This will be on a first-come, first served basis, but let's keep the Community in Community Supported Agriculture and make sure that everyone gets a chance throughout the season to take home a little extra.
This idea came about through feedback from previous and current CSA members and we are hoping this system will allow us to satisfy the diverse needs and tastes of our membership. As always, we encourage you to let us know how it is working and how it can be improved. Please let us know if you have any questions on how to use the Surplus/Swap bin.
Final plans for the Open Farm Day are in full swing and we hope to see you there this Sunday!
AND THIS JUST IN !!! Claudia’s baby is here!!! Mom and baby are doing fine. Born on Sunday, a whopping 9 lbs9oz, and 22 “ long. We are all wishing them well as they begin this new phase of the future.
Continued thanks to you for your support.
Enjoy your veggies!
Best Wishes,
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Salad Mix: We have a delicious and beautiful array of lettuces that we combine to make this mix. You can find romaine varieties, red & green leaf lettuces, some butter heads, and others cut and mixed for your salad-eating pleasure throughout the season.
Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi). Use and store the same as you have with the sunflower microgreens).
Mushrooms: This week’s fungi of choice are our Oyster mushrooms. These are a mild tasting mushroom and are very versatile.
Beets with Tops: You can't get much more out of these late spring beauties. Their roots are soooo delicious & sweet and the leaves are vitamin-packed and wonderful sautéed as you might do with any of our greens—a little butter or olive oil and some garlic and onion helps to makes this veggie into a great side dish.
Cucumbers: Crisp and crunchy! This is our first season to offer these summer taste treats, and we are excited!
Sweet Basil: A true summer delight. Store in a cup or vase filled with water, and set out like you would a bouquet of flowers. The main thing to avoid when storing basil is moisture and cold, both of which rot the leaves almost immediately.
RECIPE: Beets in Savory Yogurt Sauce serves 3-4
6 medium beets
2/3 C. yogurt
2 tsp. parsley, finely chopped
1 tsp chives, finely chopped
- Scrub beets and cut off all but an inch or two of tops and roots.
- Cook until tender, about 25 minutes.
- Peel and slice beets, and mix with yogurt and herbs. Heat briefly to warm sauce, or refrigerate and serve chilled.
Note: This sauce is also good with carrots.
From: The Green Thumb Cookbook
RECIPE: Eggplant and Tomatoes 4 servings
1 medium eggplant (or 2 long slender ones)
2 large or 3 small tomatoes
1 small onion, chopped
2 Tbsp oil
¼ tsp oregano
Several leaves fresh basil, minced
- Wash eggplant and cut into cubes. Core and chop tomatoes.
- Brown onion in oil, then add eggplant, tomatoes, and seasonings. Cover and simmer for about 30 minutes, until vegetables are tender. Serve over steamed brown rice.
PS – I would also add garlic.
-Becky
From: The Green Thumb Cookbook
RECIPE: Beet Salad with Champagne-Tarragon Vinaigrette
Serves 4-6
(If you can’t find champagne-tarragon vinaigrette vinegar, use white vinegar and some fresh tarragon.)
1 Lb. beets, preferably several varieties
6 small yellow potatoes
3 Tbsp cham-tarr vinegar
1/3 C. extra-virgin olive oil
1 Tbsp minced shallots
1 Tbsp minced fresh tarragon
1 Tbsp capers
About ½ Lb. fresh baby greens, washed and drained
½ Bulb fennel, trimmed and sliced into thin rings
Kosher salt and freshly ground pepper to taste
Place potatoes in a large pot filled with salted water. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Drain and cool. Slice, unpeeled, into ¼-inch think rounds and set aside.
Pour vinegar into a small bowl. Slowly whisk in olive oil and beat until a thick emulsion is formed. Add shallots, tarragon, and capers. Chill.
Arrange greens among serving plates. Distribute beets and potatoes attractively on the greens. Scatter fennel slices over the plates and drizzle with vinaigrette. Sprinkle with salt and pepper and serve.
From: The New American Farm Cookbook ,
ATHENS HILLS SUMMER CSA:
WEEK THREE: JULY 6-11
Hello Everyone!
Last week brought cooler temperatures to the farm, making the fieldwork more pleasurable (well, as pleasurable as weeding can be). The tomatoes are ripening here and there, and with the temperatures rising again, they shouldn't be too far off from making their way into your share. This week you get your first tastes of delicious and nutritious Micro Mix, and some of our aromatic fresh Dill as well.
Below you will find recipes using some ingredients that are in this week's share. We will include two or three recipes in each newsletter for the rest of the season. Please feel free to send a favorite recipe to us, so that we can share it with other members.
Don't forget to check back with the previous newsletters (which are archived on our blog) for information on basic storage and preparation of the veggies you've been receiving.
This was our first week without Claudia, our CSA mastermind. While she is greatly missed, we are all happy that she is taking the time and energy needed to prepare for her family addition. In the meantime, Becky and I will be coordinating all things CSA. If you have any questions or concerns, we will be more than happy to help, so give us a call or email anytime. We sincerely appreciate all feedback, and always consider your comments when planning for future CSA seasons.
I hope you have a wonderful week and thanks again. Enjoy your shares this week!
Best Wishes,
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.
Salad Mix: We have a delicious and beautiful array of lettuces that we combine to make this mix. You can find a couple of romaine varieties, red & green leaf lettuces, some butter heads, and others cut and mixed for your salad-eating pleasure throughout the season.
Micro Mix: A mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi). Use and store the same as you have with the sunflower microgreens).
Mushrooms: This week’s fungi of choice are our fantastic shiitakes. This variety of mushroom is useful beyond the stir-fry wok.
Beets with Tops: You can't get much more out of these late spring beauties. Their roots are soooo delicious & sweet and the leaves are vitamin-packed and wonderful sautéed as you might do with any of our greens—a little butter or olive oil and some garlic and onion helps to makes this veggie into a great side dish.
Carrots: So sweet and crunchy, they’ll be hard to resist. You know what to do with these gorgeous late spring gems.
Sweet Basil: A true summer delight. Store in a cup or vase filled with water, and set out like you would a bouquet of flowers. The main thing to avoid when storing basil is moisture and cold, both of which rot the leaves almost immediately.
FYI ALL MEMBERS…
·Please remember to return any of our wax boxes &/or green cloth bags from your previous shares when you pick up your next share.
·Please make sure that you check your name off of our lists each time you pick up your share--this helps your host solve any problems should they arise.
●If you have any questions or concerns regarding your pick-up location, hours, etc. please contact your pick-up host first. Most likely, they will be able to help. If not, we will be more than happy to answer your questions.
●We are looking forward to a great season and we hope you are too! Enjoy!
(Serves 4.)
"No ordinary vegetable side here—be prepared for these to steal the show."
Ingredients
2 medium zucchini, sliced into ¼" rounds
2 summer squash, sliced into ¼" rounds
3 medium plum tomatoes, cut into 1" chunks
½ onion, thinly sliced
1 tablespoon chopped fresh basil
½ teaspoon fresh oregano
½ cup crumbled feta cheese
1 tablespoon olive oil
¼ teaspoon salt
Freshly ground black pepper
Instructions
1. Preheat oven to 425F.
2. Combine all ingredients in a bowl and gently mix. Fold four 15" square pieces of parchment paper in half and cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.
Recipe: Basil Pesto (Makes about 1 ¼ cups)
4 C. packed fresh basil leaves, washed
well
½ C. pine nuts, toasted until golden,
cooled, and chopped fine
½ C. freshly grated Parmesan (about
1½ ounces)
2 large garlic cloves, minced
¼ C. plus 3 Tbs. extra-virgin olive oil
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
(Recipe courtesy of Gourmet, September 1996, found at epicurious.com)
Want to Save Some Pesto for Later?
