CSA Pickups -- Week 13 -- Figs

Roots Farm CSA Week 13: July 26 & 29

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This Week:
-Figs!: Brown Turkey & Kadota or Calimyrna
-Beans: Red Noodle
-Okra: Burgundy, Clemson Spineless, Burmese, Star of David
-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind, Eden’s Gem, Edisto 47, Mainstream
-Watermelons: New Orchid, Sorbet Swirl, Sugar Baby
-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids
-Eggplant!: Nadia, Nubia, Pingtung Long
-Peppers: Green, various varieties
-Chard: Bright Lights
-Arugula
-Basil

On the Farm
We have an abundance of figs. Yes, it’s a figgy time of year. Figs galore. Some of which are coming your way! Figs are the recipe focus this week, so eat em up, because they won’t keep for long. In other news, we’re finally seeing a change-over into the more summery veggies in abundance--eggplant, peppers, and tomatoes. The eggplant has been appearing for a few weeks, soon to be featured in our recipe section. The peppers are just now making their debut. We’ve got quite a few varieties this year, all of which are currently green (or purple, which is a green/unripe pepper of another color). We’re picking some green ones for you to get started in pepper season. And tomatoes. Ah, tomatoes. They’re finally, it seems, deciding to make an appearance. We’re looking forward to seeing more of them, and I suppose you are, too. We seem to have quite a few green ones sizing up, so fingers crossed for safe ripening. I hope, I hope . . .

Beaverdam SlowDown Dinner
This is your last chance to sign up for the awesome, farm-to-table SlowDown Dinner this weekend. Email Chris at BeaverdamSlowDown@gmail.com to make your reservations. I’ve got the inside scoop on what’s going to be served, and it’s decadent . . . Come join us!

Figs
The fig tree marked the foundation of Rome, and Buddha meditated his way toward perfect knowledge beneath one (that’s right, the bodhi tree was/is a fig tree!). I can understand why--that sweet, musky fig smell is intoxicating and could help lead one into altered states of mind, not to mention providing some outstanding shade in the meantime. Anyway. There are hundreds of varieties of figs, of which we happen to have at least two--one, the Brown Turkey, and two, a greenish yellow when ripe one that we think is called Kadota or perhaps a Calimyrna. The fig trees were here when we got here and weren’t labelled for posterity, so we’re left to make our best guesses based on color, flavor, size, and shape. Those varieties seem to be the closest matches. So yeah. Lotsa kinds of figs. Ummmmm, figgy goodness!

Storage: DON’T DO IT! Eat your figs NOW, TODAY. They are a supreme delicacy that doesn’t keep worth a darn. Sure to go squishy and moldy in t-minus no time. So EAT THEM. Or, if you must delay, freeze them whole and use them later in a cooked dish. Preparation: figs are great raw, grilled, roasted, baked, in salads, smoothies, on toast, in ice cream, on pizza, and more. Oftentimes figs are paired with other fruit, honey, goat cheese, rosemary, ginger, lemon, cinnamon, nuts, and alcohol (wine, brandy). We’ve made everything from fig pot pie to fig margaritas, so have fun. And eat your figs now.

RECIPES
Roasted Figs with Honey and Rosemary
1 pint fresh figs
1/3 cup honey
4 large sprigs fresh rosemary
Fresh cracked black pepper

Heat the oven to 375 degrees. Wash and stem the figs. Slice in half and arrange cut side up in a baking dish. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything. Roast for about 15 minutes, or until the honey is just beginning to get dark and caramelized. The figs should not be too soft - you need to be able to pick them up with your fingers. Let cool for about 10 minutes before serving. Arrange on a plate with soft cheese, such as a mild goat cheese and crackers. Drizzle the juices and honey left in the baking dish over the figs and cheese. Make open-faced sandwiches on the crackers with cheese, then a fig. Makes 4 servings. From www.thekitchn.com. We here at Roots would also suggest an alternate preparation where you cut the stem off and stuff the whole fig with goat cheese and a rosemary leaf and then roast them. Honey optional. Delicious for sure.
http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-roasted-figs-with-honey-and-rosemary-037405

Fig and Ricotta Crostini
1 French baguette, cut into 1/2 inch slices
1 (15 ounce) container ricotta cheese
12 fresh basil leaves, cut into thin strips
8 black mission figs, cut in quarters
1/4 cup aged balsamic vinegar

Preheat oven to 375 degrees. Place the baguette slices on an ungreased, foil-lined baking sheet. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar. Makes 6 servings. From www.allrecipes.com. We here at Roots also make a cinnamon & honey figgy toast that’s outstanding. Make it like your mom would make cinnamon toast, except add figs, then bake.

Blueberry & Fig Gratin
2 baskets fresh blueberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs

Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm. Makes 6 servings. Adapated from www.epicurious.com. http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_figs/recipes/food/views/Raspberry-and-Fig-Gratin-2380

Fig Ice Cream
2 lbs fresh figs (about 20)
1/2 cup of water
1 lemon
3/4 cup of sugar
1 cup of heavy cream
1/2 teaspoon of freshly squeezed, lemon juice, or more to taste

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, non-reactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10 minutes until the figs are tender. Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge and then put in your ice cream maker per the manufacturer's instructions. Makes 4-6 servings. Recipe from The Perfect Scoop by David Lebovitz. http://www.scoopadventures.com/home/fig-ice-cream.html

CSA Pickups -- Week 12 -- Melons

Roots Farm CSA Week 12: July 19 & 22

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This Week:
-Corn: Spring Treat!
-Beans: Blue Coco, Red Noodle
-Kale: Winterbor, Red Russian
-Garlic: Sicillan Silver, Georgian Crystal
-Cucumbers: Lemon
-Okra: Burgundy & Clemson Spineless
-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind, Eden’s Gem, Edisto 47
-Watermelons: New Orchid, Sorbet Swirl, Sugar Baby
-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids
-Eggplant!: Nadia, Nubia, Pingtung Long
-Arugula
-Basil

On the Farm . . .
The July heat has us hiding in the basement these days, sorting garlic and cleaning house, doing research and painting our new bathroom because it’s HOT out beyond 11am. Yikes! It’s hard to get all our outdoor chores done before the heat drives us inside, but we’re doing what we can, planting arugula every week, weeding, and picking veggies. And, we’re gearing up for our Fall planting, which starts in just a few weeks. Goodness gracious.

Corn! (aka, salvage the good stuff)
Our first corn of the season is arriving this week. Usually we have corn in June, but our first seeding had poor germination and we had to till it all back under and start over. Unfortunately, I think the variety that I chose “Spring Treat” is more geared towards a cooler growing time and didn’t grow very tall before it was triggered to set fruit. That’s my theory, at least. The plants were really small, smaller than they usually are, and they set small ears. Small, delicious ears. Small, delicious ears that are also laden with our buddies the corn earworms and their friends, the small black beetles. My advice is to salvage what you can by cutting away the pest-y spots or just by cutting off all the good kernels and making a treat other than corn on the cob. Corn quickly begins to lose sweetness and get starchy after it’s picked, so I recommend eating it sooner than later for maximum sweetness. This first round of corn is bringing us the lesson of “Let go of the bad stuff and focus on what’s good.” Enjoy. We’ve got a second planting of a different variety still in the growing stage that will be coming along later. Fingers crossed for better ears next time.

In Your Basket . . .
The eggplant is finally coming on stronger. You’ll find a healthy portion of it appearing in your baskets this week. Tomatoes are trickling in still and our outdoor planting look hopeful for a larger harvest in the future, same as the okra. Kale and cucumbers are on their way out. And melons, melons are in abundance.

Beaverdam SlowDown Dinner
We’re still accepting reservations for our next SlowDown dinners, Saturday July 30 & Sunday July 31. Reserve your seat TODAY for an amazing, 5 course vegetarian feast, brought to you by Roots! We’ll be bringing in a guest chef to do the cooking, using mostly produce grown right here on the farm. And we’ll set up nice, long tables under the starlight with candles and white tablecloths and everything! It should be a really delightful evening, so don’t miss your chance to dine with us at this extraordinary farm-to-table event. Email Chris at BeaverdamSlowDown@gmail.com to make your reservations.

Melons
Our spotlight this week on on melons. And man, do we have a lot of them. Cantaloupes, muskmelons, Asian melons, watermelons, wow! If your melon seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. One the melon ripens, store it in the refrigerator and eat it within a week. (Watermelons do not ripen off the vine and do not emanate a ripe smell). Eat them soon because they don’t hold very well for long. Just in case you wanna eat them some way other than sliced, here are some recipes for you . . .

RECIPES
Avocado and Cantaloupe Salad with Creamy French Dressing
6 cups baby arugula leaves
1/4 cantaloupe - peeled, seeded, and cubed
1 avocado - peeled, pitted, and cubed
1/2 cup toasted slivered almonds

Dressing:
2 tablespoons white sugar
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
3/4 cup vegetable oil

Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. In a separate mixing bowl, whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy. Lightly dress the salad and then sprinkle with toasted almonds and serve. Makes 4 servings. Cook's note: you could shorten the prep time by using bottled French Dressing. Baby spinach could be substituted for the arugula, but other greens take away from the subtle flavors and creamy textures of the avocado and cantaloupe. Enjoy! From Allrecipes.com.

Cantaloupe & Tomato Salad
1/2 small cantaloupe, cut into 1-inch pieces (~ 1 cup)
2 small tomatoes, cut into thin wedges (~1 cup)
1/2 cucumber, peeled, diced (~ 1 cup)
1 large rib celery, diced (~ 3/4 cup)
1 cup plain yogurt
1/2 cup chopped fresh mint (plus garnish)
1 Tbsp sherry vinegar
2 tsp honey
2 tsp lemon juice
salt & freshly ground black pepper

Combine the cantaloupe, tomatoes, cucumber, and celery in a large salad bowl. Whisk the yogurt, mint, sherry vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the melon salad and toss until well combined. Season with salt & pepper to taste; garnish with mint leaves. Makes 4 servings. (from Farmer John’s Cook book)

Spicy Watermelon Salad
1/2 tsp chili powder
1/2 tsp salt, or to taste
1/8 tsp ground red pepper, or to taste
6 cups watermelon, seeded, cut into 1/2-inch pieces
1/2 small red onion, diced
1 small jalapeno pepper, seeded and diced
3 Tbsp fresh lime juice, or to taste
2 Tbsp chopped cilantro or parsley

Stir chili powder, salt, and ground red pepper together in a small bowl. In a separate bowl, toss the watermelon, onion, jalapeno, lime juice, and cilantro or parsley together. Sprinkle the tossed veggies with the spice mixture and combine well. Serve at room temperature. Makes 4-6 servings. From The Joy of Cooking.

Ginger Melon Sorbet
1 medium cantaloupe, cut into 1-inch cubes (~ 4 cups)
2 Tbsp fresh grated ginger
1/2 cup sugar
1 1/2 Tbsp fresh lemon juice (~ 1/2 lemon)
fresh mint leaves (optional)

Combine the melon, sugar, and lemon juice in a blender or food processor and puree just until smooth. Add the ginger and pulse briefly to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. (If you don’t have an ice cream maker, pour the mixture into a tray or zip-top bag and freeze it on a flat surface in your freezer. Remove the frozen mixture from the freezer and let it thaw out, then return it to the blender or food processor and process again until smooth. Repeat this process at least once more (two times total does the trick) or until the mixture is very smooth and blended with no separation. Spoon into individual glasses or serving dishes and garnish with mint leaves. Makes 4 servings. This is the perfect celebration of the cantaloupe—sweet and gingery, wholly refreshing, and a great palate cleanser after a heavy meal. Don’t skip the ginger; it makes this recipe shine! (from Farmer John’s Cookbook)

Tropical Melon Soup with Coconut Milk
3 lbs melon
1 can coconut milk (15 oz)
Grated zest and juice of 1 large lime
1 hot pepper, seeded and diced
1 tsp grated ginger
1 Tbsp chopped Thai basil
1 Tbsp chopped mint
1/4 tsp sea salt
small basil or mint leaves for garnish

Halve the melon, scoop out the seeds, and cut into 3-inch sections. Set 1 section aside. Slice the skin away from the flesh and puree the flesh. Add the rest of the ingredients to the melon puree. Dice the reserved section into small pieces and ad them to the soup. Chill well. Serve garnished with little sprigs of the basil or mint leaves. Makes 4-6 servings. (from Local Flavors by Deborah Madison) Taste test approved by the Roots Farmers!

CSA Pickups -- Week 11 -- Onions

Roots Farm CSA Week 11: July 12 & 15

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This Week:
-Beans!: Rattlesnake Pole Beans, Blue Coco, & Red Noodle!
-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato
-Sweet Onions (“Vidalia-type Yellow Granex)
-Garlic: California Early
-Cucumbers: Lemon
-Okra!: Burgundy & Clemson Spineless
-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind
-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids
-Eggplant!: Nadia, Nubia, Pingtung Long
-Basil

On the Farm . . .
The bean plataspids attack! So there are these small, round-ish brown bugs out there that really like our bean plants and kudzu. You may have seen them around town. They look kinda like Darth Vader’s helmet and associate with kudzu. They’re a known pest in Asia, and in 2009 appeared in Georgia, lucky us! (kidding). Well, up until today, I just thought of them as a nuisance because they cover the plants and then fly off in a cloud into your face while you’re picking beans, and well, that’s disconcerting. Today we discovered that they also excrete some sort of substance that can cause welts and itching. Yikes! We think it’s the same substance that causes the stink bug smell, which they also have. They give it off when they feel threatened. Itchy, welty, ugh. They also can cause vine wilting and poor seed set/pod development in the beans. Darn you, plataspids!

Otherwise, we’re at a sort of in-between time crop-wise. Looks like corn, watermelons, and our other melons are ripening, soon to be ready. The tomatoes slowly trickle in. The cucumbers are on their way out, so enjoy them while they last. Also soon to be done is the kale, which is falling prey to our top kale pest, the Harlequin bug--another stink bug, this one black and orange. You may have seen it’s black and white, barrel-shaped eggs on the underside of some of your kale leaves. Keeping the kale heavily picked and thin has seemed to help hold them at bay, but we’re not sure for how long. In better news, eggplant is beginning to appear! Yay! Green peppers are sizing up on their bushes. And green figs cover our fig trees. More goody is on the way, but it’s taking its time to get here.

Fall Planning Begins!
You wouldn’t think that July is the time when you plan for your Fall crops, but here in Georgia, that’s exactly when you do it, if not sooner. We just had our big Fall planning session, and we’ve got lots of ideas for our Fall and Winter production for 2011. Haven’t had enough our our CSA yet? Well, good. We’ll be offering Fall and Winter shares after our Summer Session ends, and will be featuring things like broccoli, butterhead lettuces, chard, kale, carrots, radishes, arugula, and more! We’ll keep you posted on the details as the time gets closer. Let the veggies continue!

Eggplant
Is finally beginning to appear. We’ve got 3 varieties for you this year: Nadia, a traditional Italian deep purple kind; Nubia, a purple-and-white streaked Italian sized and shaped eggplant that we’re trialing (so let us know if you like it or not); and Pingtung Long, an Asian variety that is lavender and long and thin and delicious. Hope you enjoy them.

Saturday Workday
We had a lovely time on-farm Saturday morning. Three delightful ladies appeared and we weeded and processed garlic and enjoyed the cloudy weather together. Nice farm fellowship. Don’t miss our next one--Saturday, August 13. Mark your calendars and come spend the morning with us. We’d love to have you out, and August is when we start planting our Fall crops . . .

Beaverdam SlowDown Dinner--July 30th & 31st!
You are invited to another Beaverdam SlowDown, hosted by the Roots Farm. Come join us for a gastronomic adventure celebrating local food right at the source. Enjoy the opportunity to relax on our serene 13 acre farm located just outside of Athens, GA. Sit back and enjoy a gourmet meal prepared by local
chefs from local ingredients. Experience the place where your food comes from; meet the farmers who grew the food you are eating.

This meal is about connection…the connection between food and place…the connection between farms and food…a connection between yourself and the people who grow your food…and the connection of a community of like minded people sharing a memorable evening together.

WHEN: July 30th & 31st, Saturday & Sunday night 7pm

WHAT: A sumptuous five course meal served over a leisurely two hours filled with: a short farm tour where you can see where your dinner came from, discussions of local food and farming issues, great opportunities to learn more about sustainable farming, and slow foods from local practitioners. The food for your vegetarian meal will be sourced almost exclusively from the fields of the Roots Farm as well as other local farms. Due the seasonal nature of this event, it is not possible to say exactly what will be on the menu for your SlowDown experience. Expect a tasty mixture of seasonal produce.

HOW: Reserve your seat now for this unique event! For reservations, contact us: Email Chris Lutz: beaverdamslowdown@gmail.com. This event is a fundraiser to benefit the activities of the Roots Farm. In exchange for your experience we ask for a $45 donation.

Onions
Are in the spotlight this week. You’ve been getting onions for at least 11 weeks continuously now, so I thought you might be interested in some onion-specific recipes. Enjoy these sweet babies while they last--our supply is beginning to dwindle. Onion-y Info: there are 300 species of onion within the allium genus, 70 of which are native to North America. They vary in shape, size, taste, and smell, and include our familiar kitchen varieties, scallions, shallots, leeks, onions, and garlic. The onions you’ve been getting are a sweet, Granex variety, better known as “Vidalia” onions when grown in the official Vidalia area. The amount of pungency in a onion reflects the amount of sulphur in the soil in which it was grown. Apparently, Vidalia has a particularly sweet soil which grows particularly sweet onions. Ours are the same variety, but grown in a different soil, which can make quite a difference. I still think they’re sweet and mild. Here are some onion-full recipe ideas for you to use yours.

RECIPES
Onion Poppy Seed Drop Biscuits
oil or butter for greasing the baking sheets
2 large eggs
½ cup canola oil
2 large yellow onions, grated over a dish, liquid reserved
3 cups unbleached all-purpose flour
½ cup poppy seeds
2 Tbsp water
2 tsp baking powder
1 ½ tsp salt
1 tsp sugar

Preheat the oven to 400 degrees. Lightly coat 2 baking sheets with oil or butter. Beat the eggs in a large bowl. Stir in the oil and the grated onions with their liquid. Sift in the flour, then add the poppy seeds, water, baking powder, salt, and sugar. Stir the ingredients just until they are moistened but not completely smooth. (Do not overmix the batter, or it will become stretchy and your biscuits will be tough.) Drop the mixture by the tablespoonful onto the prepared baking sheets. Bake until golden brown, 10-15 minutes. Serve warm. Makes 40 small biscuits. From Farmer John’s Cookbook.

Onion Gratin
2 Tbsp butter or olive oil
3 lbs white or yellow onions, thinly sliced
1 bay leaf
pinch ground cloves
½ tsp dried thyme
salt and freshly milled black pepper
1 cup dry white wine
2 eggs
3 Tbsp flour
1 ½ cups warm milk or vegetable stock
⅔ cup grated Gruyere or Fontina cheese
¾ cup fresh bread crumbs

Preheat the oven to 375 degrees. Lightly butter a 2-quart gratin dish. Warm the butter in a large skillet over medium heat. Add the onions, bay leaf, cloves, and thyme. Turn the onions over several times to coat, season with salt and pepper, then reduce the heat to low and cook, stirring occasionally, until the onions are golden and soft, 30-40 minutes. Add the wine, raise the heat, and cook until it has completely reduced. Remove the bay leaf. Whisk the eggs with the flour, ½ tsp salt, and a little pepper, then stir in the warm milk or veggie stock. Combine with the onions and cheese and transfer to the dish. Cover with the bread crumbs and bake until set and the crumbs are browned, about 25 minutes. *NOTE: eggs give the gratin a glossy golden top. The same filling can be made without the eggs for those who don’t eat them. This filling can also be baked in a crust to make a savory pie.* Makes 4 servings. From Vegetarian Cooking for Everyone.

Vidalia Onion Custard
6 medium Vidalia onions, halved and thinly sliced
4 Tbsp butter
1 cup milk
2 large eggs plus 1 egg yolk
1 teaspoon salt
1/4 teaspoon ground nutmeg
Pepper, to taste
chopped chives or green onion for garnish

In a large skillet over medium heat, cook onions in butter, stirring occasionally, until soft and golden in color. Let onions cool to room temperature. In a large bowl, whisk together milk, eggs and egg yolk, salt, nutmeg and pepper. Add cooked onions; stir well. Transfer to a well-buttered 1 1/2-quart baking dish or large deep-dish pie plate. Bake at 325° oven 40 to 50 minutes, or until lightly golden and a clean knife inserted in the center comes out clean. Sprinkle with chives or green onion. Serve hot. Serves 4.

CSA Pickups -- Week 10 -- Beans

Roots Farm CSA Week 10: July 5 & July 8

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This Week:
-Beans!: Rattlesnake Pole Beans, Blue Coco, Gold of Bacau
-Carrots: Bolero
-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato
-Sweet Onions (“Vidalia-type Yellow Granex)
-Garlic: California Early
-Cucumbers: Lemon
-Okra!: Burgundy & Clemson Spineless
-Melons: Diplomat
-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids
-Basil

On the Farm . . .
We’ve been enjoying the afternoon thunderstorms. It’s July, and despite our best efforts, tomatoes are slow to appear. Our apologies. In the meantime, enjoy the abundance of BEANS coming on now, as well as the continued flood of cucumbers. And we’ve got ARUGULA appearing this week, not to mention the neverending kale. A lot is going on in the month of JULY here on the farm and in Athens. Read on for details. . .

July Weekend Workday, THIS SATURDAY, July 9th
That’s right, folks, our July weekend workday is coming up this weekend! Saturday, from 8-11am, we’ll be out on the farm. That’s earlier than usual, so set your alarm early to beat the heat. We’ll be weeding, trellising, preparing beds, seeding, and more! And then we’ll be feasting on a farm-fresh BRUNCH!! See you here!

Taste Your Place--Local Food Extravaganza of Athens--July 9th-21st
July 9th: Taste Your Place Kick-off at the Athens Farmers Market, 10am-12pm with cooking demonstration and kid’s activity all with a blueberry theme! FREE.
July 9th: Grand Opening of Heirloom Café, Benefit for PLACE. $10/person, 6pm-8:30pm, cash bar.
July 10th: Grower Cooperative Interest Meeting, part of AFANS. 2pm-4pm at the UGA Livestock Instructional Arena (2600 S Milledge, Athens, GA 30606). Hosted by PLACE.
July 13th: Stone Soup Supper and Community Potluck. 7:30pm at Roots Farm (46 Beaver Trail, Winterville, GA 30683). Hosted by PLACE. Free and open to the public.
July 16th: Taste Your Pie Contest at the Athens Farmers Market, 10am. $5 to enter a pie with recipe. $5 to taste all the pies. Prizes for best sweet pie and best savory pie. Hosted by PLACE.
July 17th: Driving Tour of 3 Local Farms. 1pm-8pm. $30/person. Space limited. Contact Amanda Tedrow (atedrow@uga.edu) to reserve a seat. Hosted by PLACE.
July 19th: Screening of “Farmageddon” at Cine, 7pm, $10/person. Space limited. Contact Cine to purchase tickets in advance. Benefits Farm-to-Consumer Legal Defense Fund and Wholesome Wave Georgia. Hosted by Athens Locally Grown.
July 21st: Taste Your Tapas and Silent Auction at Cine, 7pm-8:30pm. Taste local food offering from participating Taste Your Place restaurants, $20/person. Space limited. Contact Cine for advanced tickets.
July 21st: 4th Annual Athens Local Food Awards at Cine, 8pm. PLACE presents awards for excellence on the farm, for educators, for businesses, and for advocates.

14 Taste Your Place Participating Restaurants. These restaurants will be featuring local produce on their menus for the following two weeks! Check them out! 1. DePalma’s Downtown 2. East/West Bistro 3. Etienne 4. Farm 255 5. Five and Ten 6. Heirloom Café 7. Ike and Jane 8. La Dolce Vita 9. Last Resort 10. Lumpkin Café 11. Mama’s Boy 12. NONA 13. The National 14. Speakeasy.

Beaverdam SlowDown Dinner--July 30th & 31st!
You are invited to another Beaverdam SlowDown, hosted by the Roots Farm. Come join us for a gastronomic adventure celebrating local food right at the source. Enjoy the opportunity to relax on our serene 13 acre farm located just outside of Athens, GA. Sit back and enjoy a gourmet meal prepared by local
chefs from local ingredients. Experience the place where your food comes from; meet the farmers who grew the food you are eating.

This meal is about connection…the connection between food and place…the connection between farms and food…a connection between yourself and the people who grow your food…and the connection of a community of like minded people sharing a memorable evening together.

WHEN: July 30th & 31st, Saturday & Sunday night 7pm

WHAT: A sumptuous five course meal served over a leisurely two hours filled with: a short farm tour where you can see where your dinner came from, discussions of local food and farming issues, great opportunities to learn more about sustainable farming, and slow foods from local practitioners. The food for your vegetarian meal will be sourced almost exclusively from the fields of the Roots Farm as well as other local farms. Due the seasonal nature of this event, it is not possible to say exactly what will be on the menu for your SlowDown experience. Expect a tasty mixture of seasonal produce.

HOW: Reserve your seat now for this unique event! For reservations, contact us: Email Chris Lutz: beaverdamslowdown@gmail.com. This event is a fundraiser to benefit the activities of the Roots Farm. In exchange for your experience we ask for a $45 donation.

Green Beans
Finally, the green beans are coming on strong. We picked over 100 lbs on Tuesday!! Wow! Beans are indigenous to Central America and the Andean regions of South America. Snap, string, and stringless snap beans are among the most widely used garden vegetables in the U.S. Nutritionally, the early, fresh, “snap” or “green” phase of the bean is not as high in protein as its mature relative, the dried bean. However, green beans do have worthwhile amounts of vitamins A, B1, and B2, calcium, and potassium. This year, we’ve got several types out there, all pole beans (because they’re easier on our backs to pick ‘em). You may see the Rattlesnake beans--green with purple streaks, Blue Coco--deep purple, or Gold of Bacau--yellow. So far, the Rattlesnake beans are my favorite new crop this year, producing heavy and strong. Definitely a keeper that we’ll continue to grow next year. Sweet and delicioius, enjoy them!

Storage: Refrigerate fresh in a plastic bag and use as soon as possible. Beans will keep for about a week in the fridge. You can also freeze beans easily: blanch in boiling water for 2-3 minutes, rinse in cold water, drain, dry well, and pack into airtight containers, then freeze. Usage: beans can be eaten raw, steamed for 5-10 minutes until brightly colored and tender, but not soft and mushy, roast, grill, stir-fry, saute, stew, soup, or salad them. FYI, beans retain more nutrient when cooked uncut and purple or purple-streaked beans loose their fun colors and just go green. Have fun!

RECIPES
Roasted Green Beans
2 lbs green beans
2 Tbsp extra-virgin olive oil
coarse sea salt or kosher salt

Preheat the oven to 450 degrees. Lightly grease a large sheet pan or shallow roasting pan with oil. Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll the beans until they are evenly coated. Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking. Transfer the beans to a shallow serving bowl or platter and sprinkle with salt. Serve immediately. Makes 4 servings. From Serving Up the Harvest.

Saucy Green Beans
½-¾ lbs green beans
1 ¼ cups salted water
1 large onion, thinly sliced (about 1 cup)
1 Tbsp butter
2 Tbsp unbleached white flour
¼ cup sour cream
1 tsp fresh lemon juice
1 Tbsp chopped fresh dill (1 ½ tsp dried)
salt and freshly ground black pepper to taste

Rinse and trim the green beans and cut them in half. Bring trhe water to a rolling boil. Drop the onion slices into the boiling water. After a couple of minutes, add the green beans. Cook until the beans are tender. Drain, reserving the liquid. In a separate saucepan, make a roux. Melt the butter on low heat. Whisk in the flour and continue cooking for a minute or two, stirring constantly and taking care not to burn the roux. Whisk in about one cup of the reserved liquid, the sour cream, and the lemon juice. Add 2 tsp of the dill. Salt and pepper to taste. Place the beans in a serving dish and pour the sauce over them. Serve sprinkled with the rest of the dill. Makes 4 servings. From the Sundays at Moosewood Restaurant cookbook.

Scalloped Green Beans
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1 1/2 cups grated sharp Cheddar
2 lbs green beans, trimmed and cut into 2-inch pieces (7-8 cups)
1 onion, halved and sliced
salt & fresh ground pepper
1/4 cup dried bread crumbs, or 1/2 cup fresh

Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with butter. Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Stir in the milk and bring to a boil. Reduce the heat and stir in the cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth, about 3 minutes. Layer the beans and onion in the baking dish, generously sprinkling with the salt and pepper as you layer. Cover with the cheese sauce. Sprinkle the bread crumbs over the dish. Bake for 60 minutes. Serve hot. Makes 4 servings. From Serving Up the Harvest.

Green Bean Salad
1/4 cup coarsely chopped almonds
1 lb green beans
1 tsp salt, plus more to taste
Fresh ground black pepper
1 1/2 Tbsp lemon juice (~ 1/2 lemon)
3 Tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved (~ 1/2 cup)

Toast the almonds in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3-5 minutes. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary. Toss the beans and almonds in a large bowl and season with salt and pepper to taste. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Gently scatter the Parmesan shavings on top. Makes 4-6 servings. From Farmer John’s Cookbook.

Sephardic Green Beans (Fassoulia)
12-15 pearl onions (fresh or frozen)
2 lbs fresh green beans
1 tsp whole allspice
¼ tsp whole black peppercorns
3 cloves garlic, pressed or minced
2 Tbsp vegetable oil
2 tomatoes, coarsely chopped
1 tsp salt
1 cup water
pinch of brown sugar (optional)

If using fresh pearl onions, drop them whole into boiling water and boil for 3 minutes, then plunge into cold water. This makes peeling the onions much easier. Carefully cut off the stem ends and slip off the skins. Set aside. Remove the tip ends and stems of the green beans and cut each bean in half on the diagonal. Make a bouquet garni by placing the allspice and peppercorns in a small piece of cheesecloth, any clean porous fabric, or a coffee filter. Tie to close with string or thread. In a large saucepan, saute the garlic in the oil for a minute, stirring to prevent burning. Mix in the tomatoes, onions, beans, and salt. Continue to saute for a couple more minutes. Add the water, sugar, if desired, and the bouquet garni. Bring to a boil, and then reduce the heat, cover, and simmer for 30 minutes or until the beans are very tender. Remove the bouquet garni and adjust the salt and pepper to taste. Serve as a main dish or over couscous. Serves 4-6. From the Sundays at Moosewood Restaurant cookbook.

Kettle Stew (Mole de Olla)
1 cup chopped onions
1 large garlic clove, minced or pressed
1-2 Tbsp minced chiles
3 Tbsp vegetable or olive oil
½ tsp ground cinnamon
¼ tsp ground cloves
4 small potatoes, cut into chunks (~2 cups)
3 cups undrained canned tomatoes, chopped (28 oz can)
2 cups cut green beans
1 small zucchini, sliced (~2 cups)
2 cups cut corn (frozen or fresh)
1-2 Tbsp chopped fresh cilantro (optional)
salt to taste
grated cheddar cheese or sour cream

In a stewpot or large saucepan, saute the onions, garlic, and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don’t. Add the cinnamon, cloves, and potatoes and cook, covered, for another 5 minutes. Stir in the tomatoes and the green beans, cover, and cook 5 minutes more. Add the zucchini and corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems too dry, add tomato juice or water. Add cilantro, if desire, and salt to taste. Serve topped with plenty of grated cheese or sour cream. Makes 4 servings. From the Sundays at Moosewood Restaurant cookbook.