Fall 2015 CSA Week 34

Week 34

This is an even week and the last week of the 2015 season. Thank you for your continued supported throughout the season. If you’re on Facebook, please head on over to the White Oak Pastures page for up-to-date information on the gardens growing’s on. Holiday meats can still be ordered online and picked up at the farm.

I hope you all have received your CSA application by now. There are a few changes that I believe will benefit everyone and all will enjoy immensely. Please email me to request an application if you have not received one. Thank you to the folks who braved the icky weather two weeks ago and were part of the CSA dinner! It was a wonderful event for both the members as well as us farmers.

If you have questions about the 2016 CSA changes please email me at Mary.Bruce@Whiteoakpastures.com

 

Organic Share Items       

Sugar Cane: Snacking raw, juicing, infusing, sweetened skewers for kebabs

Storage: Keep in the fridge until ready to enjoy. Wrap both ends in a damp paper towel to retain moisture.

Mustard Greens: falafels, tabbouleh, stir-fry, Spicy slaw, pesto, braised

Storage: Remove rubber band from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Cabbage OR Chinese cabbage: dumplings, pot stickers, raw, salads, sautéed, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Radicchio: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: store in an airtight container.

Carrots: salads, slaw, snacking, roasted

Storage: Place carrots in a zip lock bag, greens can be broken off and stored in separate bag or container.  

Sweet Potatoes: mashed, candied, baked or roasted,

Storage: Store dirty, in dry well ventilated area. Never store near onions.

Herbs: Mint and Rosemary

 

 

 

 

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2016 Fall CSA – Week 32

Week 32

This is an even week.

A warm welcome from your favorite gardeners, we have had such a wonderful year of growing. This is a bitter sweet time in the year for our team. Members of our farm family are preparing to leave for their next adventures in vegetables. This is also the ending point in our CSA season, we will have this share and two more weeks of lovely produce. After that we will be re grouping for the winter season!

I am really looking forward to putting the 2016 application in your hands and homes! We have some new changes that are exciting and I think that they will be welcomed by our CSA family. Keep your eyes peeled the application will soon be out!

If you have any thoughts, comments or recipes that you would like to share with the garden please send them to my email at: Mary.Bruce@Whiteoakpastures.com

Share List

Organic Share Items       

Sugar Cane: Snacking raw, juicing, infusing, sweetened skewers for kebabs.

Storage: Keep in the fridge until ready to enjoy. Wrap both ends in a damp paper towel to retain moisture.

Mustard Greens: falafels, tabbouleh, stir-fry, Spicy slaw, pesto, braised,

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Cabbage OR Chinese cabbage: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Head Lettuce: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: store in an airtight container.

Turnips (Purple Top OR Hakurei): Salads, Slaw,

Storage: Remove Rubber Bands, break greens from the roots. Store separately, keep roots in a half zipped zip lock, and store the tops like kale.

Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in dry well ventilated area. Never store near onions.

Pac Choy: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Totsoi: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Kale OR Collards: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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Fall 2015 CSA Week 31

Week 31

This is an odd week.

My apologies for last week’s missing blog. The week got away from me and your blog was not posted.

As for this week we have so many beautiful greens to offer. I hope that your fridges are filling up with yummy greens and that your dreams are filled with sautés, stir fry, soups and many other wonderful meals including these greens.

For all of those lovely creatures that have sent in their RSVP we are delighted to host you on farm. Our staff is whipping up something wonderful for you.

We are in the home stretch and as such we are planning out our 2016 CSA program. I hope that you will join us for another wonderful year of growing and eating.

Organic Share Items

Chinese cabbage: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Head Lettuce: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: store in an airtight container.

Turnips (Purple Top OR Hakurei): Salads, Slaw,

Storage: Remove Rubber Bands, break greens from the roots. Store separately, keep roots in a half zipped zip lock, store the tops like kale.

Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in dry well ventilated area. Never store near onions.

Pac Choy: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Totsoi: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Radishes: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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Week 29

This is an odd week.

We only have 5 more deliveries left in the season, how sad is that?!

How crazy to think that we have celebrated 29 weeks of fresh produce. We will be slowly winding down for the season, and then gearing up for our winter CSA. Please keep an eye out for our 2016 CSA application!

The deadline for the CSA dinner RSVP is closely approaching, so get in your head count if you plan on attending. And a big thank you to all of our members that are planning to share a meal with our staff!

New this share: Pac Choy, Totsoi, Radishes, Purple Top Turnips

Pac Choy & Totsoi: Both of these Asian greens have distinct flavors and are wonderful in stir fry, dumplings, grain salads, and soups. They pair well with hearty meats or mushrooms.

Radishes: crisp, spicy, refreshing. Little beauties that add a punch to any salad, soup, or dish.

Purple Top Turnips: They can be turned into fries, mashed, braised, pureed, gratin, and so much more.

And now for the veggies:

Organic Share Items:

Turnips (Purple Top OR Hakurei): Salads, Slaw,

Storage: Remove Rubber Bands, break greens from the roots. Store separately, keep roots in a half zipped zip lock, store the tops like kale.

Uncured (fresh) Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in a sunny, hot, dry location. (sun porch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Red Russian Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Tokyo Bekana OR Pac Choy: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Totsoi: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Eggplant (Aubergine) OR Squash: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Collards or Dino Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Onions OR Radishes: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Basil OR Marjoram: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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Week 28

This is an Even Week!

The weather lately has been mysterious: sheets of rain, thickets of fog, and brilliant sunshine peeking through voluptuous clouds. The skies that surround White Oak are vast and uninterrupted, it is very present in our minds. We wish for dry days to plant the fields, followed by rain to water them in. I feel as though this fall we are just waiting. Waiting for the rain that never comes, and once it arrives it never stops. Waiting for days to plant, and days to harvest. Patiently waiting to enter the fields once again.

Autumn, a transition season, a season perfect for waiting. As nature starts to shift into a different state, the weather moves along. Sometimes violently, sometime unnoticed. And we wait. Fall is a time for fires, and sweaters, cook outs, and late night conversations. It prepares us for the cold, and ushers us into the holiday season. Take this time to reflect on the coming months, and the transitions that will be occurring in this new season. Plan to spend time with loved ones, share meals and memories. Pull out cool weather recipes and reflect on what it means to eat seasonally.

New This Share: Tokyo Bekana & Head Lettuce

Tokyo Bekana: Lovely, crisp, delicate, and perfect for fresh salads and sandwiches. This is part of the Asian greens/cabbage family. It is perfect for a light sauté or served raw.

Head Lettuce: Crisp, crunchy and ready to be devoured. These are the first lettuce heads of the season so enjoy their freshness!

Organic Share Items:

Uncured (fresh) Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in a sunny, hot, dry location. (sunporch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Red Russian Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Lacinato Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Tokyo Bekana OR Head Lettuce: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: Remove from bag, store in an airtight container.n an airtight container.

Eggplant (Aubergine) OR Collards: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets. (collards) creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.(collards) Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Rosemary:

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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2015 Summer CSA Week 26

Announcements!!

We will be hosting our CSA dinner on Sunday November 8th! The farm tour & appetizers will start at 4pm, and the main courses will begin at 5pm. We will be offering a complimentary cork service, please bring your favorite bottle, or 6pack and we will happily keep them cool and serve you! We ask that you RSVP by Oct 25th, please email me with your head count at: Mary.Bruce@whiteoakpastures.com.

This week marks the beginning of sweet potato season! On Monday they emerged from their sandy depths, and were brought topside in order to begin their curing process. As sweet potatoes “cure” they are in fact creating an internal moisture loss barrier. It takes roughly 1-2 weeks to cure a sweet spud. They are perfectly fine to eat before cured. However, they lack the well-developed flavor of cured sweet potatoes. Over the next few weeks we will fill our greenhouse and high tunnels with sweet potatoes for curing.

Sweet potatoes are a beautiful thing, they symbolize a year round larder, a tradition from times long ago. These beautiful tubers will remain in our yearlong larder and be shared with our members through the fall and winter. Having and preparing your larder (pickling, canning, & freezing) allows you to extend the season for many of your favorites.

I know that a huge sigh of relief passed through our CSA members when the greens started showing up in our shares, and we are so glad to bring you these wonderful presents!

New This Share: Uncured Sweet Potatoes, Buckwheat, Collards, & Kale.

Sweet Potatoes: These sweet nuggets of joy are finally back in our lives! When you receive them, do not remove the soil that your find on their skin. This soil aides in their curing and storing process. They are perfectly fine with dirt on them until you are prepared to cook them. Never wash sweet potatoes, unless you are ready to cook them right then. We recommend placing your sweet spuds in a very sunny, hot, and dry location (such as a screened in porch, or in your car (park in the sun!), or in the window sill of a sunny window). Be gentle, any bruising will lead to soft spots latter on.

Buckwheat: This flowering leafy green has a deep earthy flavor, it is a nice addition to salads, sandwiches, smoothies, and soups!

Collards & Kale: You know these great greens and they are back to stay! Wonderful additions to any meal.

Organic Share Items:

Uncured (fresh) Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in a sunny, hot, dry location. (sunporch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Buckwheat: braised, fresh, burritos/tacos, pasta, pizza, salad, soup/stew.

Storage: Remove from plastic bag, place in open container, wrap with a dry kitchen towel to absorb moisture.

Miniature Bunches of Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Collards OR Microgreens: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Muscadine OR Pears: chutney, relish, tart, pie, popsicles, braised, jam,

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Marjoram: “add it last”, poultry, marinades, meat, salad dressings, sauces, stuffing

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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2015 Summer CSA – Week 25

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, & Tallahassee.

This premature taste of fall has become so sweet to us on the garden staff. The cooler mornings, crispier air, and clear evening skies have made for temperate weather. Take some time to appreciate the subtly as the seasons transition into their new form. I feel as though the summer and winter are major chords whereas the spring and fall are treated as minor hues. However, these seasons showcase the most beautiful display of weather, plant life, and crop diversity.

It is with great pleasure that I introduce our first fall time crops into our CSA shares:

The crowd pleasing: Kale! The southern staple: Collards! The ever elegant: Chinese Cabbage!

In the upcoming months we will be welcoming all manners of cool loving crops. We are so pleased to send the first of the season home with our members.

Announcement: CSA Fall Harvest Dinner

We will be hosting an on farm dinner for our members, and we are tentatively setting the date for Sunday November the 8th. We would like to welcome you and your family to dine with us. We will be serving a wide variety of items and would love for you to join us for an evening of laughter, eating and community.

Our garden crew will host the event, and will be making all the fixings! There will be a full farm tour, as well as a recipe swap! Keep checking in as we post up more details about our on farm feast! If you have any ideas please reach out to me at Mary.Bruce@whiteoakpastures.com.

Organic Share Items:

Miniature Bunches of Kale OR Collards: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Pears OR Baby Chinese Cabbage: (Pears)Fresh, paired with goat cheese, braised, poached, baked, soufflé, (Chinese Cabbage)

Storage: Keep cold in your fridge in a plastic ziplock.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Muscadine: chutney, relish, tart, pie, popsicles, braised, jam,

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Lemon Balm: Teas, tonics, simple syrups, deserts, and mixed drinks!

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Rosemary OR Sage: Brown butter dishes, Brussels Sprouts, pasta, potatoes, rich & creamy dishes, roasted squash, sausage,

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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2015 Summer CSA – Week 24

Week 24

This is an even week Therefore we will be delivering half shares to Atlanta & Albany!

As the heat begins to withdraw the cool breeze starts to replace the sun’s sharp rays. We are rapidly approaching the fall equinox, with it the cooler evening temperatures and shortened days will lead to a whole other world in the garden. Those plants that swelter in the damp southern heat emerge victorious in the cool weather. The humble spinach plant can survive subfreezing temperatures. A whole host of greenery is filling our fields with all manners of shapes and shades.

Our root vegetables are beginning to sprout, while our sweet potatoes have begun to flower. Watching the garden throughout the seasons, is like watching a living mosaic bursting forth with color and depth forever changing: planting, growing, harvesting and being replaced by its successor.

The next few weeks will be last of a few summer favorites, and the beginning for many fall time crops. Enjoy the unique tastes of the blending points of two unique seasons.

Organic Share Items:

Sweet Potato Greens OR Microgreens OR Buckwheat: Salads, summer soups, tacos, sandwiches, burgers, pizza, tostadas, & smoothies.

Storage: Use quickly while still fresh and supple, or wilt down to use later in cooked preparations.

Basil Bunches: The perfect portion for a summer pizza, bruschetta, or

Storage: Keep lightly wrapped in paper towel inside a ziplock bag until ready for use.

Pears: Fresh, paired with goat cheese, braised, poached, baked, soufflé,

Storage: Keep cold in your fridge in a plastic ziplock.

Eggplant (Aubergine) OR Muscadine: (eggplant)baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets. (Muscadine)chutney, relish, tart, pie, popsicles, braised, jam,

Storage: (eggplant) If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container. (Muscadine)

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Marjoram:

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

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2015 Summer CSA Week 23

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, & Tallahassee.

Announcement: This week we will be resuming our deliveries to all of our CSA locations, we will also be returning to our Saturday Markets in Columbus & Albany!

Good Morning from a sunny Bluffton.

We would like to welcome all of the new CSA members who have joined over the summer break, as our community grows, so do the ripples of supporting your local food system. Thank you to all of our members for choosing to be a part of our CSA, we have added some new items into our fall rotation that we think you will love.

Fresh new crops to look forward to in the coming months: curly kale, Hon Tsai Tai, Parsnips, Rutabagas, Kale Sprouts, and we are bringing back the beloved Tokyo Bekana!

We are so glad that the season has picked back up, and our team is looking forward to the cooler days ahead. We have begun moving out the fall and winter crops into the field. Soon we will be harvesting kale, salad mixes, lettuce, cabbages, and various Asian greens. If you are like us, and you have been missing your fresh greens worry not, they are on their way.

Organic Share Items:

Buckwheat OR Microgreens: Salads, summer soups, tacos, sandwiches, burgers, pizza, tostadas, & smoothies.

Storage: Use quickly while still fresh and supple, or wilt down to use later in cooked preparations.

Pesto (Basil Bunches): The perfect portion for a summer pizza, bruschetta, or

Storage: Keep lightly wrapped in paper towel inside a ziplock bag until ready for use.

Pears OR Muscadine:

Storage:

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Lemon Balm: teas, tonics, mixed drinks, sorbets.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

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2015 Summer CSA – Week 22

This is an even week Therefore we will be delivering half shares to Atlanta & Albany!

Announcement this week’s delivery is our last CSA delivery until September 2nd, we are taking our summer break to give our crops a rest as well as prepare our fields for fall. The Albany & Columbus Markets will also be taking this two week break, make sure you stock up when you are at market this weekend! We look forward to seeing you again in September!

Enjoy your break and the beginning of the new school year we will are looking forward to the beginning of fall and all of the wonderful greens and roots that are coming your way!

Organic Share Items:

Organic Transplants OR Fresh Fruit (pears, melons, figs, Muscadine):

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers OR Sweet Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Lemon Balm: teas, tonics, mixed drinks, sorbets.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

Oregano: marinade, rub, savory bread rolls, beans, burger seasoning.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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