CSA 2014 Week 25

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Greetings from the last day of September. This season is flying by, the vast array of vegetables that fruit and fade is impressive. Watching our little patch of earth rotate through crops, creating an ever evolving mosaic as each season bleeds into the next. It seems as though each week new crops and successions are being seeded and planted, meanwhile others have grown ready for the harvest, and still others are fading into the end of their life cycle.

Cyclical cycles fill our fields with all manner of flora and fauna, both beneficial and detrimental. During the seven months that I have worked on this pasture, I have witnessed sunrises, star filled mornings, and sunsets that have created a mural of memories. If you have not yet visited our farm it is time, the days are shorter and cooler. Visiting the birthplace of your produce is such a unique experience. Coming face to face with the things that sustain you, is life altering. This farm is an example of a giving cycle, we nourish our pastures and animals, and in turn they nourish us. We try to give as much as we take, and to treat our lands with care.

Speaking of newly sprouted vegetables, Beet Greens are our latest share item. These tender greens are harvested while thinning out the beet bed that will soon be filled with little bulbs of joy! They are perfect on a sandwich or burger, they are unique and a flavor burst. Try adding them as a garnish or to add a little zest to an old favorite. Pluck off a leaf, taste test, and decide which recipe could be elevated with the addition of of this green.

Organic Share Items:

Sweet Potatoes – Souffle, pie, fries, hash, mashed, chips, casseroles, scalloped, soup and cheese cake. They are a holiday favorite, and have gained popularity in the everyday. **Please take these sweet babies out of their plastic bag, and place on the counter or windowsill. 

Chinese Cabbage – Perfect for pot stickers, egg rolls, and wrap sandwiches. This beautiful green adds a perfect crunch to any salad, and can be used for dishes where high heat is involved (stir fry, egg roll, pot sticker, and cabbage rolls).

Tokyo Bekana– This Asian green can be used in any recipe that calls for bok choy

Pesto – A bag full of opportunity! Delicious on pizzas, pastas and sandwiches. It can also be mixed with dressing or tossed with cooked veggies to add a new dimension.

Malukia – This green is well paired with summer salads. It is bright and refreshing a great addition to any dish requiring a pop of freshness!

Kale: Red Russian OR Lacinato– Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Tomatoes OR  Sweet Peppers–  These beautiful globes can be eaten fresh or made into sweet jams and preserves. Peppers are perfect on the grill, in the oven or on the stove. Enjoy them sauteed or blackened, in any dish you can imagine. I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Beet Greens OR Eggplant –  Beet Greens are the perfect garnish to salads, sandwiches, pastas, soups, frittata, quiches and burgers. So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Squash – Scrumptious Summer Squash, yum. Saute, grill, bake, fry, and roast. Be sure to send your recipes!

Rosemary OR Sage OR Mint – These herbs are all unique and powerful. They can turn any bland dish into a flavor punch. Enjoy in mixed drinks, sauces, and breads!

Categories: Uncategorized | 2 Comments

2014 CSA Week 24

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Today we were greeted with a cool crisp morning, very reminiscent of fall. Only to realize that today is the first day of fall! The arrival of autumn, foretells of cool weather vegetables. This season is often thought of as the beginning of the end. A season of hibernation and death. However, I have always cherished the saturated colors that fall brings forth. The burnt orange pumpkins, bright crimson apples, golden hay bales, and the beautiful leaves on the trees. Cool weather ushers in sweaters, hearty stews, creamy soups, bonfires, and hiking. The crisp air is almost like the earth is exhaling a sigh of relief. The hot days have passed, and her ground has time to rest and recover. Autumn

Our farm is throwing a Harvest Festival dinner on October the 25th. We will be eating the season’s best, along with live music and a Bluffton Bonfire with s’mores. If you are looking for a good excuse to visit this is it! We now have lodging and are encouraging attenders of this event to camp out with us!

New Share Items:

Malukia – A dark green that has a lemony sweetness perfect for replacing spinach. It can be eaten raw, sauteed, or wilted. I think a stir-fry with some other share items (Chinese cabbage, garlic, peppers, etc.) would be a great way to incorporate the green into your routine.

Tokyo Bekana – This is a member of the cabbage family, closely related to bok choy. It can be substituted for any recipe that calls for a cabbage. Its beautiful pale dainty leaves, add a brightness to the share box.

Organic Share Items:

Sweet Potatoes – Souffle, pie, fries, hash, mashed, chips, casseroles, scalloped, soup and cheese cake. They are a holiday favorite, and have gained popularity in the everyday. **Please take these sweet babies out of their plastic bag, and place on the counter or windowsill. 

Chinese Cabbage – Perfect for pot stickers, egg rolls, and wrap sandwiches. This beautiful green adds a perfect crunch to any salad, and can be used for dishes where high heat is involved (stir fry, egg roll, pot sticker, and cabbage rolls).

Tokyo Bekana– This Asian green can be used in any recipe that calls for bok choy

Pesto – A bag full of opportunity! Delicious on pizzas, pastas and sandwiches. It can also be mixed with dressing or tossed with cooked veggies to add a new dimension.

Malukia – This green is well paired with summer salads. It is bright and refreshing a great addition to any dish requiring a pop of freshness!

Kale– Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Tomatoes OR  Sweet Peppers–  These beautiful globes can be eaten fresh or made into sweet jams and preserves. Peppers are perfect on the grill, in the oven or on the stove. Enjoy them sauteed or blackened, in any dish you can imagine. I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Squash OR Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka. Scrumptious Summer Squash, yum. Saute, grill, bake, fry, and roast. Be sure to send your recipes!

Categories: Uncategorized | 2 Comments

2014 CSA Week 23

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Good Afternoon Vegetable Eaters! We have broken ground on our sweet potato rows and struck gold! As you may remember we did not have many regular spuds to give this year. However, the sweet potatoes are healthy and abundant. We all will be swimming in sweet potato bliss for many moons.

Attention Current CSA Members! We have sent out Winter CSA applications and are awaiting to hear from you and your friends and family. The winter CSA will be filled with delicious cold weather crops at a slower pace. Things grow slowly in the cool months, so our deliveries will be bi-weekly. Kale, cauliflower, Brussels sprouts, carrots & broccoli are just a few of the winter time veggies we have to offer. Be sure to re-sign up if winter time vegetables peak your interest.

For any of you out there that are still looking for a good excuse to visit and dine with us. We are having a fall harvest on Saturday October 25th which includes a tour, family style dinner, bonfire and s more’s. Last spring’s event brought a great crowd, and showcased farm fresh vegetable sides, Guinea fowl, flank steak, sangria, craft beer, and our chef’s signature white chocolate bread pudding smothered in Georgia rum sauce. This seasonal dinner is sure to be remembered. Our scenic pine forest cabins are finished and ready for visitors, you could make a weekend out of it. Come spend time with us, your farmers, your friends.

Fall crops are starting to bloom, the first of which was kale, and next up to bat Chinese cabbage. We look forward to many weeks of fresh crops and new veggies!

New Share Items: Sage, Pesto, Chinese Cabbage, Sweet Potatoes

Considerations and Helpful Hints:

**A note on delicata last week I mentioned that delicata could be eaten skin and all. This is most definitely the case with fresh delicata, but with cured winter squash the skin hardens and is less pleasant to eat. So if you haven’t eaten the winter squash from last week, then skip the skin it is not as tasty.

Pesto: We have provided you with a bag brimming with options, you simply decide where you want this vehicle to take you. It is the perfect base with a simple formula (basil + nut + olive oil + cheese + food processor = delicious every time). The traditional recipe calls for basil, pine nuts, Parmesan, & olive oil, you would then place in a food processor and presto you have pesto! It is easy to make, easy to spice up and easy to enjoy.

Sweet Potatoes: That’s right its sweet potato season! You have been munching on their sweet leaves all summer, and the time has come for you to enjoy their lower half. These not so little monsters, have hidden under the earth for months, and are ready to be added to your dinning rotation. Firstly, please remove your sweetened spuds from their bag, and allow air to reach them. Sweet potatoes need some time to cure in order for them to sweeten up (converting starches into sugars), so I would recommend allowing your potatoes to rest in the windowsill for a week or two. If you cannot contain your excitement, they are perfectly fine to eat right out of your share box, just know they haven’t reached their sweetness potential.

Chinese Cabbage: A crunchy green that can be chopped up and incorporated into dumplings, egg/spring rolls, and salads, or left whole and be used as wrapping for sandwiches or cabbage rolls.

Sage: Did you know that sage is actually related to the mint family? It is a strong full bodied spice that pairs well with poultry and pork. As well as pasta and potato dishes. If you don’t have a use for the sage you can always chop it up and place a teaspoon or two into each compartment of an empty ice cube tray, you can then fill the remainder with water and freeze, giving you access to fresh herbs for much longer than storing in the fridge.

Organic Share Items:

Chinese Cabbage – Perfect for pot stickers, egg rolls, and wrap sandwiches. This beautiful green adds a perfect crunch to any salad, and can be used for dishes where high heat is involved (stir fry, egg roll, pot sticker, and cabbage rolls).

Pesto A bag full of opportunity! Delicious on pizzas, pastas and sandwiches. It can also be mixed with dressing or tossed with cooked veggies to add a new dimension.

Squash OR Tomatoes OR Muscadine – I have heard many people at market declare that tomatoes are like candy, they create mouthwatering delight and are easily snacked on. These beautiful globes can be eaten fresh or made into sweet jams and preserves. Squash, the poor little creatures. This summer the bug pressure has won out over our squash crops. They are overrun, and quickly damaged. However, those that make it past the obstacle course are sure to please. Enjoy them sauteed or grilled, in any dish you can imagine.

KaleSauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Rosemary OR Sage A beautiful piny flavor, that is perfectly paired with savory dishes like pork and lamb, but is equally enjoyed folded into a fresh baked loaf of bread. Something that caught my eye was incorporating rosemary with limeade, what a perfect way to start your afternoon. Whether you choose savory or sweet to highlight this herb, this link will give you some helpful ideas. Try using sage to infuse oil or folding it into butter to create a compound butter.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting & Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Basil – This herb is lovely in sauces, breads and on pizzas

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2014 CSA Week 22

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Greetings from our farm crew! Recently, mornings have been dewy and reminiscent of what I would imagine the beginning of the world to look like. Our garden is nestled amongst beautiful pine and oak trees, with fog lingering heavy off the ground. These mornings are filled with stars and sunrises, fog and mist. Eerily quiet and cool the mornings start us off, until the sun settles gently upon the fields and makes her presence known.

Our crew is still arriving sleepy eyed in the early hours of morning to beat the afternoon heat. Harvesting at sunrise is always filled with beautiful moments, and time for contemplation. This morning was no exception, the dewy morning allowed for quiet moments with nature, and it was remarkable. This was a very exciting morning for our team, it was our first harvest of fall kale! Speaking of new share items: KALE! Pepper Jelly! Rosemary! Green Tomatoes & Delicata!

Suggestions & Helpful Hints:

Delicata the delicious Winter Squash:

This beauty can be enjoyed skin and all. Perfect for roasting and sauteing. An interesting recipe called for balsamic roasted delicata with fettuccini and bitter greens. Sounds like a perfect pairing for our kale.

Pepper Jelly:

Our on farm chef has specially prepared pepper jelly for our CSA members. We have included a jar of pepper jelly for your enjoyment. Each jar should last for up to a year if refrigerated and crumbs are kept out!

Green Tomatoes:

If you have not worked with these green globes do not fear. They are remarkably versatile. They are featured in chutney, stews, preserves, curry dishes, and most notably fried. I have even seen them paired with eggs Benedict for a refreshing morning start.

**As a note to our CSA members, we will have a winter CSA starting in December running through February. To be part of this winter CSA, you will need to fill out a winter CSA application, and submit it to our team! I have posted a flyer with some details, an application will be soon to follow. If you know of any friends that would enjoy winter favorites like collards, kale, Brussle sprouts, carrots, turnips, and winter cabbages please pass on the good word!

Organic Share Items:

Pepper JellyCan be added into salsas and guacamole to add depth of flavor, can be incorporated into a sweet sauce for meatballs. A schmear of this preserve on enchiladas or tortillas brightens the finished dish.

Tomatoes OR Green Tomatoes OR Cherry Tomatoes OR Muscadine – I have heard many people at market declare that tomatoes are like candy, they create mouthwatering delight and are easily snacked on. These beautiful globes can be eaten fresh or made into sweet jams and preserves. Green Tomatoes are perfect for chutney & fried green tomatoes with so many other possibilities with your creative dishes.

KaleSauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Rosemary– A beautiful piny flavor, that is perfectly paired with savory dishes like pork and lamb, but is equally enjoyed folded into a fresh baked loaf of bread. Something that caught my eye was incorporating rosemary with limeade, what a perfect way to start your afternoon. Whether you choose savory or sweet to highlight this herb, this link will give you some helpful ideas.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Onions OR Summer Squash OR Winter Squash – Summer favorites, and falls newest gift. Onions add the background flavor to many dishes, by sweetening the outcome. Whereas, squash can be served as a hearty summer staple. Winter squash can be featured in soups, roasted sides, stuffed, or my favorite pasta sauces!

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting & Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Basil – This herb is lovely in sauces, breads and on pizzas

Categories: Uncategorized | 2 Comments

2014 CSA Week 21

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Greetings from your favorite farmers! We have missed you and we know that you have missed your veggies! Our team is excited to get back into our CSA routine. These past few weeks our farm has had beautiful evening heat lighting and rain storms all around our perimeter but never touching down on our beautiful pastures. Last night we were finally graced with the sweet kiss of rain. Our baby kale, beets, cabbage and kohlrabi were grateful for the moisture. As soon as these crops reach maturity you can expect to see them in your share box!

There are three new produce items to introduce to the line-up: Muscadine, Malukia, and Winter Squash!

Winter Squash Handling Techniques:

If you have ever held a winter squash variety (acorn, butternut, spaghetti, etc.) there are some notable differences in the texture and weight of the squash. Summer squash (crookneck, zucchini) have soft tender skin and are best when picked small. However, winter squash has a much thicker skin and is ripe when it is fully mature.

We sun cure our winter squash, allowing our winter squash to bask in the sun for a few weeks allows the squash to store longer on your counters. Butternuts and pumpkins can last for months if correctly stored, and acorn and spaghetti can stay fresh for 2-3 weeks.

The tough exterior on winter squash can be eaten, but is often times discarded. If you plan to roast your squash in the oven the skin can be left intact and removed or eaten around.

If you plan to roast the squash whole or stuff it:

I recommend using a large blade kitchen knife to cut the squash in half, scoop out the inside seeds (much like cantaloupe), and then rub a little of your favorite cooking oil over the flesh, sprinkle a little cinnamon and sugar, perhaps a little chipotle peppers for a sweet, smoky, & savory dish. This can be roasted at 400 for 40-50min until flesh is tender.

If you plan to cube the squash:

First, you will cut the neck of the squash away from the thicker base. You then cut the skin away much like a vegetable peeler removes the skin from a cucumber. You can then slice into rounds and cube. For a full pictorial on how to properly cube a Butternut squash check out this link!

** While roasting your squash this would be the perfect time to roast some of that garlic mound that is building up in pantry. You can roast the garlic cloves whole, when they finish roasting they are turned into this other worldly sweet sticking paste that can be combined with the squash to make soup or used in salad dressings, or any place that garlic paste is welcome!

Muscadine (Grapes) or Cherry Tomatoes I have heard many people at market declare that these two items are like candy, they create mouthwatering delight and are easily snacked on. These beautiful globes can be eaten fresh or made into sweet jams and preserves.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Cucumbers OR Summer Squash OR Butternut Squash – Summer favorites, and falls newest gift. Fresh slices of cucumber can add a something exciting to a glass of water or a gin and tonic! Whereas, squash can be served as a hearty summer staple. Winter squash can be featured in soups, roasted sides, stuffed, or my favorite pasta sauces!

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting & Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Malukia This green is well paired with our sweet potato greens for summer salads. It is bright and refreshing a great addition to any dish requiring a pop of freshness!

Sweet Potato Greens – A versatile green, tender and mild like spinach. Can be substituted into any recipe that calls for spinach.

Onions A staple in any pantry. With antimicrobial properties and the canvas to any great meal.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Basil – This herb is lovely in sauces, breads and on pizzas

Categories: Uncategorized | 4 Comments

2014 CSA Week 20

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Good Afternoon & warm greetings from your personal farm crew! I wanted to take a moment to thank all of our current members for their continued partnership, and would like to welcome all of the new members that are still joining our community! Throughout the season our team has had the pleasure of meeting most of you, whether on the farm, at market, at a drop off location, or other locales. As the season continues, we hope to have the opportunity to meet with all of our members!

Attention all CSA Members:

Our summer CSA break will begin next week, Monday Aug 11th, and deliveries will pick back up the week of September 1st.  We will still be venturing up to the Columbus market on Saturday mornings, and look forward to seeing you at our tent! We will still have eggs, meat and vegetables for purchase at the tent.

On the farm we are transitioning from harvest schedule to work project and field maintenance. As the CSA is gearing down to take a three week break (Aug 11th- Sept 1st), our team is powering up to start some new projects and prepare the fields for our fall and winter crops!

It is true fall crops are coming! Kale will be in the ground this week, to start its maturation journey. Speaking of baby plants, many of our members have questions and thoughts concerning seed starting. We have designed a class specifically for you! Our on staff botanist, Lori Moshman, is leading a hands on workshop for seed starting so you can prepare your winter gardens. A thought on winter gardens, they hold all of the delicious crops that are perfect for pickling and fermenting. Can we say Kimchi? Or perhaps Kraut? Lori will be demonstrating proper seed starting techniques along with mini seed starters to take home with you! More details coming soon…

If you are like most, your summer garden is crawling with critters. Some beneficial, and others truly noxious. Have your poor plants suffered under the weight of the pest pressure? If this sounds like your current predicament, or would like to prepare yourself for the fall succession of pests. Come join us for an organic pest management course. This Saturday, Lori, our lovely bug goddess will help you distinguish between the enemies and allies in your crops. While also providing organic solutions to your many pest problems. We encourage you to bring photos of leaf, fruit & plant damage, or bring the actual damaged plants to the workshop. Lori will be educating on techniques and methods of pest management that are safe to use in your home gardens, and easy to incorporate into your schedule. As mentioned, the class is this Saturday August 9th, please call for reservations!

Pasture Raised Eggs:

Easter may have passed but our fields are still full of fresh eggs!

Did you know that chicken is not the only delectable farm fresh egg we offer? We also have rich and decadent duck eggs, and tiny delicate guinea eggs. If you ever wanted to change up a favorite baked good or breakfast recipe duck eggs are a delicious option. Guinea eggs are a wonderful pairing with grilled asparagus or other savory egg uses.

12 beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week.(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you: 229-641-2081)

Certified Organic Vegetables:

Sweet Potato Greens – A versatile green, tender and mild like spinach. Can be substituted into any recipe that calls for spinach.

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting OR Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Jalapenos OR Hot Roasting Peppers (Joe E. Parker or Hungarian Hot Wax)– Spice up your life, with fresh salsa, marinades, sauces, and pickles. You can roast them on the grill or in the oven. The complexity of flavors that is produce while roasting is unlike any fresh pepper you have ever tried.

Green Beans OR Cherry Tomatoes Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Basil – This herb is lovely in sauces, breads and on pizzas.

Melons – Perfect with yogurt, meat dishes or in fresh salads. This melon can be incorporated in sorbets, Popsicle, mixed drinks, salad dressings, or savory salads.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

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2014 CSA Week 19

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Greetings CSA members near and far! Summer is a time for family and traveling, it is a season where love lingers heavy in the air. Whether you are traveling to your family, or with them, take some time this summer to spend it with those that you cherish.

Attention All CSA Members:

We are approaching our summer break! During this break there will be no CSA deliveries. Our crops have a hard time enduring under the sweltering Georgia heat & sun during August. Due to this, our crops pass away or, yield significantly less than normal. Our break begins the week of August 11th and deliveries will pick back up the week of September 1st. We will still be venturing up to the Columbus market on Saturday mornings, and look forward to seeing you at our tent! We will have some veggies and meat with us at market, if you would like to drop by and say hello.

Our current share contains two bulk items: Eggplant & Sweet Peppers

This is the perfect opportunity to practice your freezing skills. Peppers can be chopped and laid out in a single layer on a baking sheet and left to freeze. Once frozen they can be put into freezer safe containers and stored for later use. For eggplant you will have to be a little more creative. Try making a layered lasagna using thinly sliced (length-wise) eggplants as the noodles. Make your favorite lasagna recipe in a freezer/oven safe container, using your gluten free eggplant noodles, and set up in the freezer until your family is ready to enjoy. Or eat it fresh, if you cannot resist!

Melons:

You may have noticed that your melon may have some superficial bruising or cracking, please do not be alarmed. With all of the rain that has come through our melons have soaked it up and are bursting forth with summer sweetness.

From Our Pastures to Your Pets

White Oak Pastures is introducing a new line of Pasture Raised and Free Range pet foods! We are now offering an exclusive line for your beloved canine and feline friends. By now, I hope that all of our CSA members have had a chance to spoil yourselves with our steaks, whole chickens and specialty sausages. You can expect the same high quality products that you are used to from our abattoir to carry over into our pet food line. The variety of options is outstanding: ground organ meat(cow & chicken), raw hide chews(flat and rolled), smoked rabbit ears and feet, smoked bones, and many more treats to come!

Easter may have passed but our fields are still full of fresh eggs!

Did you know that chicken is not the only delectable farm fresh egg we offer? We also have rich and decadent duck eggs, and tiny delicate guinea eggs. If you ever wanted to change up a favorite baked good or breakfast recipe duck eggs are a delicious option. Guinea eggs are a wonderful pairing with grilled asparagus or other savory egg uses.

Pasture Raised Eggs:

12 beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week.(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you: 229-641-2081)

Certified Organic Vegetables:

Sweet Potato Greens – A versatile green, tender and mild like spinach. Can be substituted into any recipe that calls for spinach.

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting OR Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Jalapenos OR Hot Roasting Peppers (Joe E. Parker or Hungarian Hot Wax)– Spice up your life, with fresh salsa, marinades, sauces, and pickles. You can roast them on the grill or in the oven. The complexity of flavors that is produce while roasting is unlike any fresh pepper you have ever tried.

Squash OR Green Beans OR Cherry Tomatoes Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Basil – This herb is lovely in sauces, breads and on pizzas.

Melons – Perfect with yogurt, meat dishes or in fresh salads. This melon can be incorporated in sorbets, Popsicle, mixed drinks, salad dressings, or savory salads.

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

 

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2014 CSA Week 18

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele,Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Greetings from a rain soaked White Oak!

If you read the blog last week you may remember my mention of our dry spell, the pastures and row crops were in dire need for some moisture. The weekend rain has really helped to alleviate the drought like conditions. Bringing with it cooler temperatures and softer soil.

White Oak Pastures has been a sponsor farm the last two years for the “Attack of the Killer Tomato Festival”. This Atlanta food festival, is in essence a partnership between local chefs, mixologists and farms to create unique drinks & dishes for festival goers. If you have not heard of this event I greatly encourage you to check it out. I was lucky enough to attend the festivities this weekend; I never imagined how many ways tomatoes could be featured in edible assortments. Experiences like this really push my brain to consider new uses for everyday veggies. This event brought so many diverse people together and really encouraged me in the local food movement that Georgia has. People are really interested in good food from good sources, this event was the perfect launch pad for creativity and appreciation for quality produce.

The festival was something I will not soon forget. However, all of that rain that our farm hoped for followed north and engulfed the event. There was not a dry person present, but no one seemed to mind. I think this is a perfect metaphor for our CSA, trying a share item or recipe can turn into something epic, or can be a project that just doesn’t seem to come together. However, it is in the experience, the trial, and the effort that joy is realized. The book was not called “The Joy of Cooking” for no reason.

I encourage all of our CSA members to venture out of the comfort of your favorite recipes. A meal can transport you, it can lead you down so many avenues of thought, discussion, and beliefs. When choosing a your recipes for this share box, push yourself. Try a new technique, add a new ethnic spice, pair it with an interesting drink. I know that not all share items are familiar to all families, however, we learn from all new experiences. Think of a city you have always desired to visit, research their local cuisine, and create a dish (and send me your recipes!)

Each share box is an adventure waiting to be discovered, a new conversation waiting to be had, and a new perspective to view the world, it is all in the posture that you have towards the contents of the box that will direct your journey.

Pasture Raised Eggs:

12 beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week.(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you: 229-641-2081)

Certified Organic Vegetables:

Honey White (melon) This little treat is the perfect refreshment on a hot summer afternoon. It is mildly sweet and crisp, almost like an apple crossed with a melon.

Sweet Potato Greens – A versatile green, tender and mild like spinach. Can be substituted into any recipe that calls for spinach.

Onions – A staple in any pantry. With antimicrobial properties and the canvas to any great meal.

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting OR Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Jalapenos OR Hot Roasting Peppers (Joe E. Parker or Hungarian Hot Wax)– Spice up your life, with fresh salsa, marinades, sauces, and pickles. You can roast them on the grill or in the oven. The complexity of flavors that is produce while roasting is unlike any fresh pepper you have ever tried.

Squash OR Zucchini – Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with.

Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Basil – This herb is lovely in sauces, breads and on pizzas.

Cherry Tomatoes OR Figs Or Watermelon Pretty little sungold cherry tomatoes are in a few share boxes. The fig, eat it quick! Enjoy its lushness and summertime appeal. Perfect with yogurt, meat dishes or in fresh salads. This melon can be incorporated in sorbets, Popsicle, mixed drinks, salad dressings, or 

sweet or savory salads.

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2014 CSA Week 17

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

 

Greetings on this humid overcast day, we are hoping that the clouds open their gates and flood us with some sweet rain. When I arrived this morning the moon hung eerily to the west and the sun was beginning to streak the sky in the east. Our team has adopted a new sunrise schedule in order to take advantage of cooler mornings. The last few sleepy eyed mornings have greeted us with dense fog and cool breezes. We have been appreciating the sporadic rain showers and cooler days. For any of you early birds out there perhaps you have also enjoyed the fleeting moments before the deep southern heat settles in.

 

Introducing the newest summer green to hit our share boxes: Sweet Potato Greens!

This little powerhouse packs a nutritional punch. It is often compared to spinach and hardier greens such as kale and collards. The greens are mild and tender much like spinach, and can be substituted into any recipe or preparation that calls for spinach. I will be taking home my first bundle of greens this evening to enjoy their tender sweetness, I will report back, next blog! As a side note, the greens and their stems are edible.

 

The city of Bluffton, home of White Oak Pasture, has a handful of beautiful fig bearing trees. If you have never seen these trees I encourage you to look them up. We are blessed to have access to their fruit. Some of this weeks share will include figs as an “OR” item, and we hope to have enough figs for each member next week! If this is your first experience with figs, as it was mine, do not be afraid of the ‘mushy’ or splitting fruits, as these are in their prime. Eating a raw fig is a very sensory experience all its own, the smell, texture and taste overwhelm the consumer. If you do not enjoy the figs raw, or prefer to experiment with these gems, check out some recipes that highlight the interesting fruit. This delicacy can be enjoyed at any point in the day, at breakfast, a sweet morning snack, paired with a savory dish, enjoyed as a desert treat, and even known to be found in cocktails. Figs are quite perishable, they should be stored in the fridge until they are ready to be consumed. I would encourage you to consume, bake, dehydrate, or dissolve in to your alcoholic concoctions within the next few days to ensure they do not degrade.

 

A Note on Eggplants:

At market the Columbus market I realized how many individuals are frightened by eggplant, or at least the idea of tackling this summer time treat. In my experience it can be treated much like chicken, it has a reputation as a great protein substitute. It can be breaded, marinated, grilled, baked, fried, and even pureed into a rich spread much like hummus. For those of you out there with little ones you could try a theme inspired dinner and enjoy Ratatouille and the children’s film named after it. When enjoying eggplant, I slice it, marinate it, grill it and then enjoy it in a wrap with some hummus and feta. My marinade is simple consisting of olive oil, balsamic vinegar, salt, pepper, red pepper flakes and usually I add in some slices of onions and mushrooms. It is wonderful Mediterranean summer meal.

 

Pasture Raised Eggs:

12 beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week.(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you: 229-641-2081)

Certified Organic Vegetables:

WatermelonThese are beauties! This set of lovely ladies can be enjoyed right out of the crate. Sorbets, Popsicle, mixed drinks, salad dressings, or sweet or savory salads, please send us your favorite recipes.

Sweet Potato GreensA versatile green tender and mild like spinach. Can be substituted into any recipe that calls for spinach.

Onions – A staple in any pantry. With antimicrobial properties and the canvas to any great meal.

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Sweet Roasting OR Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Jalapenos OR Hot Roasting Peppers ( Joe E. Parker or Hungarian Hot Wax)– Spice up your life, with fresh salsa, marinades, sauces, and pickles. You can roast them on the grill or in the oven. The complexity of flavors that is produce while roasting is unlike any fresh pepper you have ever tried.

Squash OR Zucchini – Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with. Send us your mad scientist recipes!

Green Beans OR Okra OR Figs – These snappy, crisp little beans are perfect eaten raw. However, if you are spending a lot of time grilling meals this may be the recipe for you, sweet and simple grilled green beans with a some garlic and olive oil. The Okra can be enjoyed raw, steamed, fried, baked, or stewed. Lastly, the fig, eat it quick! Enjoy its lushness and summertime appeal. Perfect with yogurt, meat dishes or in fresh salads.

Basil – This herb is lovely in sauces, breads and on pizzas.

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2014 CSA Week 16

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele,Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Greetings from sunny southern Georgia! This week marks the half way point for the main season CSA. I believe that this is our best share yet! This crate is full of the season’s richest flavors, (melons, basil & garlic), brightest colors, (peppers, okra & watermelon radishes) and most interesting textures (eggplant & purslane).

I feel that each week our team becomes tighter knit as we learn and explore in the vegetable jungle. Every week is met with a new challenges, whether it be rainfall, new pest battles, or simply plants with unique needs. We grow together in the journey that is organic farming. We learn from each other, as much as we learn from the plants. Ours is a diverse ecosystem, teeming with interesting personalities and beautiful strengths.

I wanted to take a moment to thank all of our CSA members for stepping out in faith and partnering with us. A CSA can only function with the support of courageous and understanding members. Thank you for bearing with us through the bugs; thank you for standing with us as we learn. Our team loves serving you, bringing you the literal fruits of our toil. To see the excitement on your faces at market when you collect your shares, make this all worth it. We go home each night sweaty and tired, but with a sense of fulfillment because our efforts make a difference in lives of our members. We are so happy to provide you with the freshest seasonally available produce, and to share in your health journey. Each night that I eat produce from the farm, I am reminded that families are sitting down at their tables enjoying the same harvest. Even though we may be miles apart I feel a sense of community between our members and us, your farmers. I hope that as you enjoy your vegetable bounty now and in the future, that you feel kinship with other CSA members who also partake in this local food movement, and with your farmers who love you.

Introducing your new share items: sweet roasting peppers, bell peppers, eggplant, cantaloupe, and watermelon!

Attention CSA members, your melons can be found in the bottom of the crate underneath the normal share bag. If you are a Saturday share pick up, you received your cantaloupe last Saturday and will receive your watermelon this Saturday. For all other shares both melons will be underneath the vegetable bag.

Pasture Raised Eggs:

12 beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week.(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you: 229-641-2081)

Certified Organic Vegetables:

Melons: Cantaloupe & Watermelon –These are beauties! This set of lovely ladies can be enjoyed right out of the crate. Sorbets, Popsicle, mixed drinks, salad dressings, or sweet or savory salads, please send us your favorite recipes.

Sweet Roasting OR Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.

Watermelon Radishes – Pickled, roasted, braised, or enjoy raw shavings in a salad. They may not look like much from the outside, but the inside is true to name. They are gorgeous.

Jalapenos OR Hot Roasting Peppers ( Joe E. Parker or Hungarian Hot Wax)– Spice up your life, with fresh salsa, marinades, sauces, and pickles. You can roast them on the grill or in the oven. The complexity of flavors that is produce while roasting is unlike any fresh pepper you have ever tried.

Summer Salad Medley ( Purslane) –  A succulent green, that adds a lemony twist to any salad or sandwhich.

Garlic– Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Squash OR Zucchini – Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with. Send us your mad scientist recipes!

Green Beans OR Okra – These snappy, crisp little beans are perfect eaten raw. However, if you are spending a lot of time grillingmeals this may be the recipe for you, sweet and simple grilled green beans with a some garlic and olive oil.  Okra on the other hand is

Summer Roasting Carrots – Sweet and ready to roast. These summer carrots will be best suited for roasting and baking to bring out their sweetness.

Basil – This herb is lovely in sauces, breads and on pizzas.

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