2014 Week 29 CSA

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

Firstly, let me apologize for the lack of photos last week. My phone was on the fritz and wouldn’t upload our beautiful photos.

Greetings from the fog, wishing you a Haunted Halloween! The eerie scenery lingered until almost noon this morning. It seemed to foretell of mischief and Halloween tidings. The fall is my favorite of seasons, the scents, the colors, the crispness of air and twigs under your boots. Fall feels like home, it causes you to bundle, layer and head back into the kitchen for baking and stews. It is no longer too warm to use the oven, or to start evening bonfires.

This Saturday we hosted a Fall Harvest Dinner of epic proportions. The meal was on point, the decorations lovely, the staff excited, band lively, and bonfire raging. Our guests were greeted by farm hospitality. I would like to thank those of our CSA members that were able to attend and make it a special evening. For those of you who couldn’t make it we shall have another, fear not!

The garden itself is under tremendous change, our staff has changed gaining new members as we sadly part with others. Summer crops are fading out meanwhile falls bounty is flourishing in the fields. We are planting new crops and tending to maturing sprouts. Our fall line up is filled with unique items including sugar cane, ginger, turmeric, sun chokes, cabbages and so much more! Each week a new crop springs forth ready for harvest.

Introducing Our New Share Items: Cabbage, Turnip Greens, Salad Mix!

Cabbage:

Full heads of ripe cabbage goodness. These are overwhelming and lovely. Dense packages of leaves that are full of options. Crisp yet tender. Fragrant and firm. Cabbage is the base to so many wonderful fall dishes. The humble plant is perfect to practice your hand at fermenting think kimchi and kraut or pickle for cabbage rolls or incorporate into hearty stews. It is the perfect introduction as the weather cools down. It is also a wonderful pair for any slaw dish you can think of.

Turnip Greens:

These zesty little shoots and leaves are reminiscent of mustard greens in their mild spiciness. They can be sauteed or enjoyed fresh. They are wonderfully fresh and add to any dish.

Salad Mix:

Our unique blend of salad mix is crimson and lime in color. It is bright and full of flavor, triple washed and ready to eat!

Organic Share Items

Turnip Greens OR Salad Mix – Use on sandwiches, fresh salads, burgers, wraps and more!

Cabbage – Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

Sweet Peppers –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.

Kohlrabi – Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! 

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. 

Pac Choi – This elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Totsoi – This delicate cabbage, is perfect for salads or light sautés. It would also work in any dish that calls for an Asian style cabbage.

Kale – Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! 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!

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

Tomatoes Squash (winter/summer) – Scrumptious Squash, yum. Saute, grill, bake, fry, and roast. Be sure to send your recipes! These beautiful tomato globes can be eaten fresh or made into sweet jams and preserves.

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.

Categories: Uncategorized | Leave a comment

2014 CSA Week 28

*** 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.

Wishing all of our CSA members and friends a beautiful sunrise. Sitting in the front office of the plant, facing highway 27, I watch the sun gently grace us. Bringing warmth and light to the day.

Lately, I have been filled with many thoughts about our food system. There are so many buzz words and advertising schemes playing off our innate desire to be connected with our food. Walking through a grocery store requires a user guide and a glossary for terms. Each year, new advertising schemes flood the market further diluting any understanding or semblance of what is healthy. Such as: cage free, free range, organic, local, natural, etc., Our culture has become so removed from its proteins and produce and their varying sources. It leaves us defenseless and severely lacking in knowledge of what we are consuming.

Purity, is such a simple concept, yet so difficult to attain. Whether we like the current conditions of our food systems or not they are rapidly moving forward and distorting what “real” food looks and tastes like. All of these thoughts, are what started my journey into farming. The concept of growing food for my neighbors seemed so pure. In a climate where organic foods can be industrial, global, and even partially organic (70% organic), it leaves me frustrated and at a loss. Don’t get me wrong I love asparagus year round and am guilty of purchasing it out of season. However, just because I can, should I?

I recently read that you know your food when you know the first name of your farmer. That seems pretty simple to me. I am lucky in that I live on the farm so I know the names of most of our staff, from the egg collectors, to the crews that tend to the poultry, pigs, goats, sheep, cattle, etc. However, you as a neighbor also are centrally located to be within reach of your farm. This little microcosm of activity is a blessing to anyone who wants to see their food up close. You can dine here, shop here and even spend the night right on farm. Can you imagine an industrial farm allowing the same transparency? One of the greatest achievements this farm has accomplished is its ability to welcome all who come through its doors, and proudly display each aspect of the farm.

Don’t get me wrong, it is most definitely a business, and run as such. However, the treatment of the animals is the primary focus, that being said they are animals fully content. My house is a peninsula surrounded by pastures on three sides, each containing a different animal: pigs, goats, and sheep. Everyday as I go to and fro from my house I see the animals, playing feeding, breeding, sleeping and roaming. I encourage you to seek out the first names of your farmers, as am I.

This brings me to introductions of some of your growers. Our team consists of many unique individuals from all walks of life. Our current garden staff originates from Maine, New York, Michigan, Pennsylvania, Georgia, Alabama and Florida. We are a crew of all ages, and unique back stories. We have all been drawn to agriculture for different reasons, but ended up at White Oak for the same. White Oak has high standards for the land they work, and make each of us welcome. We all love our work, and greatly enjoy each time we are able to meet the families that enjoy our labor. I have included some photos of our staff, and some dishes made from local products.

New Share Items: Gourds, Cilantro, Head Lettuce, Baby Carrots, Totsoi.

Decorative Gourds: Birdhouse or bowls, jars, lamp shades and outdoor décor. I have read that a well preserved gourd can last 30 years! The highlighted birdhouse link informs you how to prepare your gourds. I would then suggest using pinterest to find the craft that best suits you!

Cilantro: Place cilantro in a jar of water, covered with a plastic bag on top, refrigerate. Stems and leaves are edible. This pungent herbaceous green adds a freshness to so many dishes. Roasted sweet potatoes with cilantro pesto. Pico de Gallo to top burritos, tacos, fish fillets, and any other dish that could use a brightening flavor boost.

Head Lettuce: Everyone’s favorite fresh beauty. Each head is like delicate lace. Perfect for salads and sandwiches.

Baby Carrots: These slender tender roots are prime for snacking. They were harvested in order to allow their brother and sisters to grow up into full sized hearty carrots. The tops should be removed prior to storing, leaves pull moisture out of the roots, leaving roots limp and unpleasant. The carrot tops, can be used in in veggie stocks, used to beautify a flower arrangement, or if you are daring and want fully utilize them try carrot top pesto.

Totsoi: The Kitchn gives an introductory lesson into Asian greens that would be helpful as we venture cooler weather and green season. This green can be treated just as Pac Choi and Bok Choi. Steamed, sautés, baked with cabbage, braised, and many other lovely cabbage preparations.

Organic Share Items:

Cilantro Pico De Gallo, pesto, creamy sauces, falafels, mixed drinks and more.

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!

Decorative Gourds After reviewing the birdhouse link, pick a craft project and begin your crafting fun. Birdhouses, lamp shades, bowls, jars, basket, night lights etc.

Braising Mix OR Head Lettuce –These babies pair well with soups, stews, braised meats, pasta dishes, pizza, burritos & tacos. Add some of these nutrient dense greens to any of your favorite dishes for a vitamin boost.

Baby Carrots OR Salad Radishes – Baby Carrots are sweet tender and ready to eat raw, they can be included in salads, roasted, braised, in soups. Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

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. 

Tokyo Bekana OR Totsoi OR Pac Choi – These delicate cabbages, are perfect for salads or light sautés. It can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Collards OR Kale OR Swiss Chard – Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! 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!

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

Squash OR Sweet Peppers OR Tomatoes – Scrumptious Squash, yum. Saute, grill, bake, fry, and roast. Be sure to send your recipes! 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. These beautiful tomato globes can be eaten fresh or made into sweet jams and preserves.

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.

Categories: Uncategorized | Leave a comment

2014 CSA Week 27

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

 

Good Morning from Bluffton!

As I sit looking out our front window, the rain is steadily drenching our fields. I cannot help but be thankful. Thankful for the rain, thankful for our crew, and thankful for the opportunity to be doing something that we all are passionate about. Today Bluffton, like many of the surrounding cities received heavy rains and patchwork thunders storms. Our crew was diligently working to harvest in between down pours. Thanks to their hard work and willingness to get wet and a little muddy, we can offer you a beautiful share box this week.

There are some newcomers to the scene and I would like to take a moment to introduce you. I am very proud to welcome our newest vegetables: Salad Radishes, Kohlrabi, & Braising Mix

Kohlrabi: The German Cabbage:

Can I start by saying Yum! This space alien creature is so tasty, the leaves and stalks are edible they are much like kale, the bulb is a unique blend between broccoli stems and cabbage. Those Germans, figuring out how to combine kale and broccoli into one wild plant. Genius!

Firstly, remove stems and leaves from the bulb. You will them remove the outer skin with a veggie peeler. From there your choices are endless: wedges, cubes, matchsticks, disks, etc,. Kohlrabi can be eaten raw, it would make a wonderful addition to a salad, or slaw. How about Honey Pickled Kohlrabi? Or adding it to your favorite creamy soup (potato, broccoli, mushroom). It can also be roasted, steamed and fried.

 

Radishes:

I am going to pickle my bunch with maple syrup and chili flakes! Radishes are known for sprucing up salads. They are perfectly paired with, sliced crusty bread, goat cheese, chives and thinly sliced radishes. Spicy pickled radishes, or crunchy relishes this little bulb makes a great addition to any dish. Radishes can also be enjoyed raw, with butter and sea salt!

Braising Mix:

Our specialty mix includes spicy mustard greens, tatsoi, and baby kale. Braising greens are a hearty version of lettuce mix, they can endure heat and thus are wonderful for soups, stews, pasta dishes, tacos, burritos, pizzas etc. Turn up the heat on these hearty greens. Whether you are interested in making them the center stage or a side dish. These powerhouse greens are full of nutrients and loaded with flavor.

 

Organic Share Items:

 Braising Mix These babies pair well with soups, stews, braised meats, pasta dishes, pizza, burritos & tacos. Add some of these nutrient dense greens to any of your favorite dishes for a vitamin boost.

Kohlrabi OR Salad Radishes Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

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. 

Pac Choi – This elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Tokyo Bekana OR Chinese Cabbage – This delicate cabbage, is perfect for salads or light sautés. It would

Collards OR Kale – Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! 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!

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

Tomatoes – These beautiful tomatoe globes can be eaten fresh or made into sweet jams and preserves.

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

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.

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.

Categories: Uncategorized | Leave a comment

2014 CSA Week 26

*** 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 your fall harvesters! We are blessed with so many gorgeous greens bursting forth in our clay laden soil. Our mornings have been much cooler, whereas our days are filled with warm winds and sun beams.

Did anyone catch the huge golden moon this morning? It was so full, and hanging unreasonably low. For any of those that missed it, make sure to catch the blood moon tonight! White Oak is the ideal setting for watching the heavens. Whether it is as you arrive in the morning for harvest, or as you are leaving the grounds on a late planting night. The horizons are forever stretching, and perpetually on display. We could not live on a more beautiful piece of Earth. For any of those who have not visited, please do and take a moment to revel in the splendor of our lush pastures, the magnificent skies, and our majestic livestock.

Calling all chefs in training! I have recently signed up for online cooking lessons thru http://www.thekitchn.com/collection/cooking-school-373, the site is allowing everyday readers to sign up. It is free and introduces you to free cooking lessons for thirty days. If you have ever felt overwhelmed when you receive a box or look over a recipe this is a good place to start. I have signed up, and have encouraged some friends on the farm to do the same. I am looking forward to improving my knife skills and veggie preparations.

New items for your share box: Pac Choi, Collards, Winter Squash: (Butternut, Delicata, Blue Hubbard & Red Kuri).

Pac Choi:

Beauty and flavor all in one delicate package. Pac Choi is an elegant Chinese green. It has found a home in our early fall garden and she is now coming to a share box near you. This green is pleasantly mild so it can be eaten raw stem and all. The stem is juicy and crunchy which makes a wonderful addition to any stir-fry, salad, or soup. The supple leaves are found in many fall soups, and if daring would be an excellent addition to homemade stuffed dumplings, spring rolls or egg rolls. My suggestion would be to pair it with mushrooms, add some earthy goodness to this delicate creature.

Collards:

This cousin to the cabbage is one of the most beautiful plants in the garden. If you have not seen a collard in its natural state I highly encourage you to look it up. Maybe even plant some for their ascetic appeal. In Michigan, collards are not a staple. However, in the south collards are beloved by so many. For good reason, these greens are full of nutrients and flavor. I encourage you to try something new with this season collards. While looking for inspiration online I found some great options: incorporate into a spinach dip, risotto, pesto, creamed, braised and used as a wrap for sandwiches. I have eaten a spinach, kale & greek yogurt dip that was mouth watering. I think that collards would be the perfect addition to that style dip.

Winter Squash:

Check out this website to learn a little more about the winter squash that is filling your boxes!

Blue Hubbard – Blue-Gray in appearance round and sweet in nature. Sweet enough for pies and baked goods!

Delicata Similar in flavor to sweet potatoes, making this squash very versatile. Roasting it with maple syrup and chili flakes is a sure fire way to bring together everyone for a meal all can enjoy!

Red Kuri A dark burnt orange mini gourd pumped with velvety flesh. Ideal for baking and roasting. Once cooked, the Red Kuri gives off a pleasant chestnut flavor. I would bake, scoop out flesh, food process till smooth, and either pair with some fresh eggs and cream for a decadent dessert route or add some roasted garlic and herbs for a savory soup.

Butternut This sweet treat is my favorite when roasted. It enriches every dish that it combines with. Stuffed ravioli, soup, pasta sauce, just think of the possibilities!

 

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. 

Pac Choi – This elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Tokyo Bekana This delicate cabbage, is perfect for salads or light sautés. It would make a crunchy addition to any sandwich, salad or burger.

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!

Collards – Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon!

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!

Eggplants OR  Sweet Peppers–   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. So many ideas to try for eggplant: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka. I treat eggplant as I would chicken, marinade it, and its delicious baked, grilled, blackened, and sauteed.

Okra OR Tomatoes – The Okra can be enjoyed raw, steamed, fried, baked, or stewed. These beautiful tomatoe globes can be eaten fresh or made into sweet jams and preserves.

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

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!

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.

Categories: Uncategorized | Leave a comment

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 | 3 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

Categories: Uncategorized | Leave a comment

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.

Categories: Uncategorized | Leave a comment

Blog at WordPress.com. The Adventure Journal Theme.

Follow

Get every new post delivered to your Inbox.

Join 408 other followers