2014 CSA Week 32

*** 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.

This is the final greeting of the season. Let’s take a few moments to recap our beautiful 32 share adventure. Our team has ebbed and flowed, we have welcomed some lovely new faces and had to part with some gems as life drew them to their next path. This year has seen many changes, our CSA family has grown, and we even acquired a mascot (regal the official farm dog)! Those of us in the garden have viewed the fields in amazement, as if watching through a kaleidoscope. Colors and shapes morph into one another and then burst forth entirely unique. It is a marvel to be part of this living tapestry.

I encourage you to take a few moments and jot down some of your favorite food memories of the season, achievements or even food disasters. Our team would love to hear all of the ways the veggies have had influence in your homes. Please send them to Mary.Bruce@WhiteOakPasetures.com

As all things come to an end for the main season, things are starting to blossom for the next chapter. A familiar phrase comes to mind “Winter is coming” and it sure is. Our team has begun following freeze protocol in the garden, and we are preparing high tunnels, winter beds, row covers, and over wintered crops. We hope to see you again for the winter season! We have some exciting surprises for our winter CSA members, we are rolling out some new items and even an item that the members have direct participation in!

(2 shares per month) x (3 months)= 6 boxes of wintery goodness.

Our team (Ryan, Johnny, Tommy, Molly, Tim, Graham, Lori & I) are wishing you a wonderful holiday meal full of great food and dialogue. It has been pure pleasure serving you and meeting you. Thank you all for your commitment and dedication to our CSA, we appreciate you!

PLEASE SEND RECIPES!!!! I am weaving together the CSA cookbook and need all of the input that you have to offer! Please send your goodies from our hand grown goodies!

New share Item: Lemon Grass & Hakurei Turnips

Lemon Grass: This fragrant grass is arriving at the perfect time. Just in time for soup & hot tea season. If you are looking for a brighter lighter option you can use it to infuse citrus salads and Asian themed cocktails. It has the added benefit of being a stir stick for drink recipes both hot and cold!

Preparation: Using your hand peel away the tough outer layers, until you reach the cream colored center. From here you can grate, pulverize or slice, dice and chop to suit your lemon grass desire.

Storage: Using plastic wrap (bound tightly) keep in the fridge for a week, or freeze for close to six months.

Hakurei Turnips: Aka Japanese turnips. I just saw a stunning recipe that would be lovely over the holiday season: Roasted Beet & Turnip Galette.

Preparation: Remove bulbs from greens, both are edible. Both can be sauteed together or even roasted together!

Storage: Remove stems and store separately. Store the leaves like other greens and the turnips like other root veggies.

This share includes ginger, sugar cane, & lemon grass that should inspire you to make a kick but infused syrup, cocktail or even delectable baked goods. Imagine with me sugar cane cookies made with ginger and lemon grass. Oh, that sounds like the holidays to me! Or a moscow mule with fresh ginger and lemon grass? Does it get fresher?

Organic Share Item:

Lemon GrassSoups, stews, dressing, tea, infused syrups and cocktails.

Hakurei Turnips Eaten raw, sauteed, roasted, stir-fried, or pickled.

Cabbage 2X (heirloom & hybrid) Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

Salad Radishes – Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Carrots –Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Ginger  – Spicy earthy heat. A root with sensational properties. Include in teas, tonics, baked goods, stir-fry, pickled creations, dressings and freshly jucied.

Sunchokes – Tuber Love. Enjoy these roots blanched, roasted, sauteed, pureed, or raw.

Sugar Cane – What a sweet treat! It can be chewed on raw, juiced, used as skewers, and as garnishes in mixed drinks.

Kohlrabi OR Fennel –Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! Fennel can be included in risotto, slaws, salad

Collards – 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.

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. 

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2014 CSA Week 31

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

Wishing you a beautiful afternoon from sunny south Georgia. It is mid November and turkeys are on everyone’s mind here on the farm. If you have not ordered your bird or ham, now is the time! If ordered in time it will be delivered the week of November 17th with your regular CSA pick up! I hope that everyone has the chance to share this special meal with loved ones, and that the meal that they consume is prepared with love, and raised with love.

Our animals and vegetables make the perfect topic of conversation for a holiday meal. It is not often that our extended family is gathered for a dinner centered around a table. For centuries, food & table have been the pivot point for discussion and planning. During the upcoming holidays it would be the opportune time to discuss food sourcing and our connection to the food chain. The holidays are ideal for breaking bread with those that are loved by you, and feeding them a meal that was chosen for its taste and treatment of the plants and animals involved. Thank you for including us in your holiday plans.

Anyone who visited us at market this week saw the bounty of the harvest. My goodness there were so many wonderful roots and greens. The month of November has ushered us in with a variety of new faces and familiar favorites. Crops finally coming into fruition such as sugar cane, sun-chokes, ginger & turmeric. Others budding and preparing to flourish in the cooler months like Brussels sprouts, cauliflower, broccoli, Swiss chard, peas & so many other lovelies.

All of the sweet potatoes are finally out of the ground, and the garlic is safely planted into the earth! A nice swap. Every time a new root crop is planted, it feels as if we buried a time capsule that grows and matures. It goes into the ground and within a matter of weeks it transforms into something wholly altered. Pulling up root crops is like harvesting presents, each unique and bursting forth in unexpected colors and shapes. Root crops have the neat yet, sometimes frustrating propensity to intertwine with their neighbors. When harvested they look like living sculptures. Tangled carrots commonly look like mothers cradling children or embracing lovers. How wonderful that nature reflects humanity at its most tender.

New Share Items: Ginger, Sun-chokes, Sugar Cane, Arugula

Ginger:

Known for its spicy kick and medicinal properties this root packs a punch. It can be found in hot teas, tonics, soups, stir fry, mixed drinks, and so many wonderful baked goods.

Preparation: Peel, using a spoon. Then chop, grate, mince, or juice!

Storage: I recommend freezing the root, it makes it easier to grate & peel (with a spoon). If you are not planning to use the root fresh, store it in a cool dark cupboard to maintain its crispness.

Sun-chokes AKA Jerusalem Artichokes:

This nubby tuber gets its name from the artichoke flavor that it emits when roasted. It can be eaten raw, or cooked. Blanching this crisp root prepares it perfectly for salads, roasting it like fingerlings potatoes is where the magic happens. It is also found in many fall winter soups.

Preparation: Run these roots under cool water and use a stiff root brush to remove any remaining dirt. The skin is edible, once properly washed.

Storage: Uncooked Sun-chokes can be stored in a zip lock baggie with a sheet of paper towel under them to collect excess moisture. Store as you would carrots.

Sugar Cane:

Three stalks will be in your share box this week. They can be eaten raw, juiced, char-grilled, or enjoyed in mixed drinks.

Preparation: If eating raw, use a sharp knife to shave the purple exterior off, then chew and enjoy. Once peeled, they can be used as sweeteners in Mojitos, skewers for grilling, or charred on the grill.

Storage: The stalks can be stored in a plastic container with damp paper towels covering their ends to keep them hydrated.

Arugula:

This spicy nutty salad green creates a wallop for your taste buds. It is well suited for salads, burgers wraps and sandwiches.

Preparation: Enjoy as is, or toss with other veggies and some dressing.

Storage: Store like any other salad green.

Organic Share Items:

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!

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

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

Braising Mix OR Arugula  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.

Sweet Bell Peppers 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.

Watermelon Radishes  Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Carrots Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Beets Try them pickled, in a salad, roasted with goat cheese, as a dessert sweetener, or in juice.

Ginger  Spicy earthy heat. A root with sensational properties. Include in teas, tonics, baked goods, stir-fry, pickled creations, dressings and freshly jucied.

Sunchokes Tuber Love. Enjoy these roots blanched, roasted, sauteed, pureed, or raw.

Sugar Cane What a sweet treat! It can be chewed on raw, juiced, used as skewers, and as garnishes in mixed drinks.

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2014 CSA Week 30

*** 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 favorite farmers, gardeners, and ranchers! This entry is going to be more informational and less poetic. We have a bit of business to discuss!

The Week of November 17th will be the last week for Main Season CSA pick up.

If you have not signed up for the winter CSA, I encourage you to do so! Slots are filling up, and once we are full, you will have to wait until March for our beautiful, organic locally grown veggies!

The winter CSA starts the week of December 17th and continues through February on a bi weekly basis. Two drop offs every month during December, January & February. The boxes are sure to please with goodies like broccoli, cauliflower, Brussels sprouts, collards, kale and your favorite root crops like carrots, turnips, beets, & radishes!

If you have any questions or would like a Winter CSA application please call our front office and ask for Cindy.

If you have enjoyed your experience with the White Oak CSA we ask that you spread the good news to your friends, family and colleagues. We would love to fill up our Winter CSA and expand our local family. Our CSA program is a great way to start a discussion about food systems and sourcing of food that you are proud to eat and we are proud to grow. We would be ever grateful for any new members to our CSA Family.

New Share Items: Fennel, Beets & Beet Greens, Watermelon Radishes,

Fennel:

A sweet licorice tasting bulb, can be eaten raw in salads/slaws or cooked down into its more tender state. You can pair this sweetened bulb with braised chicken, or keep it fresh with a cold salad, or perhaps even a grain salad. The left over stems (known as fronds) can be frozen and thrown in with chicken stock, or even used in a cocktail.

Storage: Fridge crisper drawer or in plastic loosely wrapped.

Preparing: Remove the stems from bulb, you can then treat it as an onion. Cutting to your desired thickness or shape. The hyperlink included takes you through cutting down the bulb and ideas to try.

Beets & Beet Greens:

The greens can be enjoyed as a normal salad green, or sauteed like kale, or even smoothies. The beets themselves can be roasted, baked, turned into ice cream, pickled, and even eaten raw.

Storage: Firstly, remove greens from roots. The greens WILL pull water from your beets, and your beets WILL be soggy. Once separated, you can store the greens as normal greens and the unwashed beets in a plastic bag in your crisper drawer.

Watermelon Radishes:

These are the hidden gems of the garden. They do not always look like much from the outside. However, once you slice these sweet and spicy creatures open, they come to life in flavor and color. The vibrancy of these roots blows me away.

Storage: See the beet storage above.

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.

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

Carrots Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Beets Try them pickled, in a salad, roasted with goat cheese, as a dessert sweetener, or in juice.

Watermelon Radishes  Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Kohlrabi OR Fennel Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! Fennel can be included in risotto, slaws, salad

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

Tomatoes OR Peppers 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.

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!

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

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

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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.

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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.

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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.

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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.

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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!

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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!

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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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