2015 Summer CSA – Week 16

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

The tale of the humble Aubergine.

The eggplant is native to an area stretching from India, travelling through Southeast Asia and finishing in southern China. Wild varieties can still be found throughout the region. It is a prominent vegetable in Asia & India, even being referred to as the “King of vegetables” in India. This vegetable has long been loved in various cultures, and is slowly making its way into the hearts and produce sections of major grocers.

As a child, I can recall the shape and imagery of an Eggplant, but had never been introduced to its flesh until I was in my early twenties eating Eggplant Parmesan at a wedding. Crazy in retrospect. My next encounter was last summer, we grew it as a crop, and sent it weekly to CSA. Figuring, I would need to know how to store, prepare, and cook with these dynamic globes, I ventured into the Eggplant waters.

Eggplant can be daunting if you are unfamiliar with it as I was.

Working with Aubergines:

*The fruit bitters over time, use it as freshly as possible.

*Salting is the key to removing excess moisture. Stuffing, and frying benefit from pre salting. When salting, cut the fruit into the desired shape (crosswise, lengthwise, disks, etc.), then spread a thin even layer of salt over the surface of the flesh, (allow to sit on a cutting board with paper towel, or in a colander over the sink. After 15-20min, remove the remaining salt using a towel to wipe it off.

*They develop a wonderful sweetness when roasted, (think how garlic changes when its roasted).

* Seeds & Skin are edible.

Attention!

Two Fruits this Share!!! This week you will find two fruits in your share, depending on harvest you will find two of the following fruits: Apples, black berries, Watermelon, & Cantaloupe. This means there could be 2 cantaloupes, OR cantaloupe & apples, OR Watermelon & Cantaloupe, etc. Two Fruit shares will be in the CSA share this week!

Some Recipes to get you started, complements of Tim, from our Garden Crew. These are a few of his favorites linked to eggplant, try one of these this week!

Sweet Corn Polenta with Eggplant Sauce

From Plenty by Yotam OttoLenghi (Serves 4)

Eggplant Sauce: ◊ 2/3 cup vegetable oil ◊ 1 medium eggplant, cut into ¾ in. dice ◊ 2 tsp tomato paste ◊ ¼ cup white wine ◊ 1 cup chopped peeled tomatoes (fresh or canned) ◊ 6 ½ tbsp water ◊ ¼ tsp salt ◊ ¼ tsp sugar ◊ 1 tbsp chopped oregano

Polenta: ◊ 6 ears corn ◊ 2 ¼ cups water ◊ 3 tbsp butter, diced ◊ 7 oz. feta crumbled ◊ ¼ tsp salt ◊ black pepper to taste

Eggplant Sauce Directions:

Step 1:        Heat oil in a large saucepan and fry eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it. Add tomato paste to the pan and stir with the eggplant. Cook for a couple of minutes, add wine and cook for 1 more minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for 5 more minutes. Set aside and warm when needed.

Polenta Directions:

Step1:         Remove leaves and “silk” from corn, chop off pointed end and stalk. Stand each ear upright on its base and use a sharp knife to shave off the kernels. You want to have 1 ¼ lb of kernels.

Step 2:        Place the kernels in a medium saucepan and cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for quite a few minutes to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.

Step 3:        Return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, feta, slat and some pepper and cook for 2 more minutes. Taste and add more salt if needed.

Step 4:        Divide among shallow bowls and spoon warm eggplant sauce in the center.

Fried Eggplant

The Gift of Southern Cooking By Scott Peacock and Edna Lewis

Ingredients: ◊ 1 Large or 2 medium eggplant ◊ Kosher salt ◊ 1 egg, lightly beaten ◊ 1/3 cup buttermilk ◊ ¾ cup fine-ground white cornmeal ◊ 2 tbsp cornstarch ◊ ¾ tsp salt ◊ ½ tsp freshly ground black pepper ◊ oil for frying (vegetable, canola or peanut)

Directions:

Step 1:        Remove the stem end from eggplant. Cut eggplant lengthwise into 1/3 in. slices. If eggplant is large cut it crosswise. Sprinkle the slices generously on both sides with kosher salt, and place in a colander to drain for 20 minutes.

Step 2:        Meanwhile, whisk together the egg and buttermilk in a shallow dish. Mix cornmeal, cornstarch, ¾ tsp salt and freshly ground black pepper on a piece of wax paper.

Step 3:        When the eggplant has finished draining, press the slices between 2 layers of pepper towel to remove any excess moisture. Heat 1 in. of oil in a heavy skillet until very hot, but not smoking – 350 F. Dip eggplant slices first in egg and drain off any excess; then dredge each slice carefully in the cornmeal mixture, making sure that it is completely coated and patting off any excess.

Step 4:        Fry eggplant in batches until it is crisp and a rich golden brown, 2-3 minutes on the first side and about 1 minute on the other. Remove the slices from the pan, allowing oil to drain from the slices into the pan before transferring to crumpled paper towels or a draining rack to drain further. Sprinkle lightly with salt and freshly ground pepper and serve immediately.

EGGPLANT STUFFED WITH SUMMER VEGETABLES

Frank Stitt’s Southern Table (Serves 4)

Ingredients: ◊ 2 eggplant cut lengthwise in half ◊ Kosher salt and freshly ground black pepper to taste ◊ 1 ½ tsp olive oil ◊ 1 medium onion finely diced ◊ 2 galic cloves, finely chopped ◊ 2 zucchini, 1 shredded, 1 finely diced ◊ 1 cup cremini or button mushrooms, trimmed and finely diced ◊ 1 tomato, seeded and cut into medium dice ◊ ½ bunch flat-leaf parsley, leaves removed and chopped ◊ ½ bunch basil, leaves removed and chopped ◊ ½ cup medium coarse bread crumbs

Directions:

Step 1:        With a sturdy spoon, scoop the flesh out of each eggplant half, leaving ¼ in. thick shells; reserve the shells. Sprinkle the inside of the shells with salt, invert onto a plate and let stand for 30 minutes. Dice the flesh and set aside.

Step 2: Preheat oven to 350

Step 3: Turn the eggplant shells over, pat dry and place on a baking sheet. Bake until softened, about 15 minutes. Remove from the oven and set aside. Leave the oven on.

Step 4: Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, 5-7 minutes. Add garlic, diced eggplant, zucchini and mushrooms and sauté until the mushrooms begin to soften, about 3 minutes. Add the tomato, parsley, basil and bread crumbs; stir to combine and season with salt and pepper. Remove from heat.

Step 5: Fill the baked eggplant shells with the vegetable stuffing mounding it loosely. Bake for 20 minutes; serve hot.

RATATOUILLE

The Art of Simple Food

By Alice Waters (Serves 6-8)

For a colorful ratatouille use different colored peppers, squash and tomatoes. Don’t hesitate to double this recipe, as any ratatouille is better the next day.

Ingredients: ◊ 1 medium eggplant cut into ½ in. cubes ◊ kosher salt ◊ 4 Tbs olive oil ◊ 2 medium onions cut into ½ in. dice ◊ 4 to 6 cloves garlic, chopped ◊ ½ bunch basil tied in a bouquet with kitchen twine ◊ 6 leaves basil, chopped ◊ A pinch of dried chili flakes ◊ 2 sweet peppers, cut into ½ in. dice◊ 3 medium summer squash, cut into ½ in. dice ◊ 3 ripe medium tomatoes, cut into ½ in. dice ◊ Extra virgin olive oil to finish

Directions:

Step 1:        Toss eggplant cubes with salt, set in a colander and let drain for about 20 minutes. Heat 2 Tbs Olive oil in a heavy bottomed pot. Pat the eggplant dry, add to the pan and cook over medium heat, stirring frequently, until golden. Add a bit more oil if eggplant absorbs all the oil and sticks to the bottom of the pan. Remove eggplant when done and set aside.

Step 2:        Pour in 2 more Tbs olive oil and add onions. Cook for about 7 minutes, or until soft and translucent. Add garlic and basil bouquet a pinch of salt and dried chili flakes. Cook for 2-3 minutes, then stir in the sweet peppers, cook for a few more minutes then add the squash. Cook for a few more minutes and add tomatoes. Cook for 10 minutes longer, then stir in the eggplant and cook for 10-15 minutes more until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

Step 3:        Stir in chopped basil and extra virgin olive oil to taste. Serve warm or cold.

Attention!

Two Fruits this Share!!! This week you will find two fruits in your share, depending on harvest you will find two of the following fruits: Apples, black berries, Watermelon, & Cantaloupe. This means there could be 2 cantaloupes, OR cantaloupe & apples, OR Watermelon & Cantaloupe, etc. Two Fruit shares will be in the CSA share this week!

Organic Share List:

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.

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).

Cucumbers OR Squash: (Squash) bake, blacken, fry, grill, and roast, sauté, stuffed, (cukes) raw, pickled, salads, soups, & sandwiches.

Storage: Short term storage, keep on the counter 1-2 days. If longer storage required, dry off & place in crisper drawer.

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

Store: in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.

Hot Peppers: blackened, marinade, pickled, salsa, stuffed.

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

Sweet Peppers (Bell or Swt. Roasting): 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.

Cut Flowers: Be Creative! (3Stems each)

Dill Flowers: Used for pickling: carrots, jalapenos, green beans, cabbage, fennel, green tomatoes, swiss chard stems, okra, and so many other vinegar favorites.

Storage: keep in glass of water, like fresh flowers, use quickly.

TWO of the Following: Cantaloupe, Watermelon, blackberries, Apples.

braised, garnish, gelato, popsicles, tart.

Storage: (melons) Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Okra OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled. (okra): baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly. (okra) Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!Beets OR Cabbage OR Carrots:

Beets OR Cabbage OR Carrots:braised, candied, cupcakes, juiced, pickled, roasted, smashed (cabbage) braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Storage: (carrots & Beets) Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops. (Cabbage)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!

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2015 Summer CSA – Week 15

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

This Saturday marked the beginning of summer. What will you do with yours?

Summer is a time of traveling, vacations, family, food, and great books! I want to list out a couple of wonderful reads that I have been given. I am hoping that this post will stir others to list some of their favorite food and/or cookbooks. Food is and always be the topic of debate, intrigue, mystery and passion. Whether you love to cook or love to eat, we live in a world with billions of other eaters & cooks. We have so much to learn from each other. Please send me your favorite food books!

Omnivore’s Dilemma & Cooked: Michael Pollan

Farm City: Novella Carpenter

Jayber Crow: Wendell Berry

Ad Hoc: Thomas Keller

Summerland: Anne Quantrano

The Flavor Bible: Karen Page & Andrew Dornenburg

Cooking for Geeks: Jeff Potter

New this Share: Cucumbers, Cut Flowers & Cantaloupe!

Cucumbers: This is a summertime favorite! It subtly says refreshment like few other things do. It is so simple, yet so tasty. Enjoy your cukes!

Cut Flowers: we wanted to share a little sunshine with you so we picked some fresh flowers and sent them along to your CSA pick up! Please take 3 stems from the mason jar, you can choose which ever color combinations you desire!

Cantaloupe: Believe it or not this melon is actually related to the cucumber & squash. As crazy as it sounds, pumpkins, melons, gourds, squashes, and cukes are all cousins.

Perfect pairings:

Cantaloupe, Cucumber, Mint & Feta salad: cut into desired size, toss with feta and mint then enjoy!

Cabbage & Dill Flower coleslaw: Allow the dill flower to add some zest to your next batch of coleslaw.

Cantaloupe & Mint Popsicles: Juice your cantaloupe & mint. Freeze into popsicle containers.

Braised Cantaloupe & Beets with a hint of Mint: Braise your cantaloupe and beets with a little red wine vinegar for a sweet & savory topping to your favorite grain salad.

Organic Share Items

Cut Flowers: Be Creative!

Cantaloupe: braised, garnish, gelato, popsicles, tart.

Storage: Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Cucumbers: raw, pickled, salads, soups, & sandwiches.

Storage: Short term storage, keep on the counter 1-2 days. If longer storage required, dry off & place in crisper drawer.

Cabbage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & 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!

Dill Flowers: Used for pickling: carrots, jalapenos, green beans, cabbage, fennel, green tomatoes, swiss chard stems, okra, and so many other vinegar favorites.

Storage: keep in glass of water, like fresh flowers, use quickly.

Squash: bake, blacken, fry, grill, and roast, sauté, stuffed,

Storage: Store in plastic wrap, or in plastic storage bag with all of the air removed.

Eggplant: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, and vegetarian cutlets

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

Okra OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled. (okra): baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly. (okra) Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Onions: braised, jams, pickled, roasted, stuffed,

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

Beets: braised, candied, cupcakes, juiced, pickled, roasted, smashed

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

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

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

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 Spring CSA – Week 14

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Tallow Soap: each bar made with love.

This week we are including a bar of our handmade tallow soap, send your thank you notes over to Amber on our facebook page. It was her generous offer that allowed us to send these along this week!

Our soap is the final encore to a beautiful story. Cattle roam our pastures every hour of every day. They feel the sun on their skin, the rain on their backs, and even rub their faces in the upturned clay. The cattle are agile, playful and travel as one large entity. They are treated with respect up to their last breath, as such all of our artisans use each and every inch of the cattle in some fashion. Our cowboys, butchers, chefs, leather workers, pet treat makers, compost gurus, candle makers, and even a beauty line has been born out of the need to find a special place for every iota that comprises a cow. When you lather with this bar of soap, think of all the hands that went into creating this unique item. In its entirety, it was raised on farm, rendered on farm, and reacted with lye to create the bar that you now hold in your hands. How many bars of soap have you held that were made in one location? The only traveling they have done is directly to you. It is so simple, so sweet. Please enjoy your bar, being made from hand rendered tallow gives it a uniqueness, each batch varies in color, each bar an imperfect brick. There is so much thought that has gone into making our farm a zero waste operation, this is just one of the gifts that a cow has to offer.

New This Share: Amaranth, Sweet Potato Greens, Savory, Dill Flowers & Okra.

Amaranth & Sweet Potato Greens: Think “spinach of the summer”. These delicate greens go well as a salad or wilt beautifully under a small flame. I recommend trying them cooked and raw to determine your taste preference. A fresh vinaigrette works really well with the lightness of the greens. The amaranth is has a lovely scarlet streak running down the center of the leaf. The sweet potato greens are large full leaves with sturdy stems. Including chopped stems to a salad adds some crunch & flavor to a summer dish. The stems can also be added into a stir-fry.

Savory: This herb is known for its thyme like flavor with a hint of pepper. It can be cooked with fresh, or dried for later use. Savory pairs well with beans, and would work well with your fresh garden green beans. If you are more adventurous try pairing with grilled rabbit for a summer feast.

Dill Flower: This looks like the sparkler(firework) of the garden. Bursting with intense color & aroma it makes the ideal inclusion to summer canning recipes. We thought sending some along would encourage our at home chefs to try to pickle something fun (beans, okra, green tomatoes, cabbage, carrots & Jalapenos)

Okra: You know that summer is almost here when the Okra begins rolling in. We grow a traditional green, and a vibrant crimson on the farm. The crimson okra has a less prominent spine than the green. The flavor is similar to the traditional green okra.

Perfect Pairings:

Carrot, Jalapeno, & Dill Flowers: Try pickling them, the sweetness of the carrots, the spiciness of jalapenos and the tangy touch of the dill flower make for a wonderful pickled item.

Braised Leeks & Eggplant: Braise leeks & eggplant in balsamic vinegar.

Okra, Jalapenos, & Goat Cheese: Dice jalapenos, fold in with goat cheese, stuff okra. Bake, fry, or grill and enjoy!

Apple, Leek, Amaranth/Swt Potato Green Salad: Thinly slice apples & leeks, serve on top of a fresh bed of greens.

Lamb & Eggplant: These are my favorite summer pairings, taking a large eggplant carving it out and filling with ground lamb, eggplant, feta, nutmeg, and chipotle in adobo is extremely good. You can also make lamb meatballs to accompany eggplant parmesan!

Onions, Squash, Green Bean & Savory sauté: sweat onions, add in green beans & squash. Season with fresh savory, S&P, and fat of choice (duck, tallow, evoo, vegetable).

Organic Share Items

Amaranth OR 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.

Savory: Herb rubs, marinades, herb roasted nuts, roasted rabbit, sausages.

Storage:

Dill Flowers: Used for pickling: carrots, jalapenos, green beans, cabbage, fennel, green tomatoes, swiss chard stems, okra, and so many other vinegar favorites.

Storage: keep in glass of water, like fresh flowers, use quickly.

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

Store in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.

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

Store in an airtight counter wrapped in a dry towel. Bruises easily, eat soon!

Squash: bake, blacken, fry, grill, and roast, sauté, stuffed,

Storage: Store in plastic wrap, or in plastic storage bag with all of the air removed.

Hot Peppers: blackened, marinade, pickled, salsa, stuffed.

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

Eggplant: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, and vegetarian cutlets

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

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Purple, Yellow OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled.

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly.

Onions: braised, jams, pickled, roasted, stuffed,

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

Apples OR Beets: braised, candied, cupcakes, juiced, pickled, roasted, smashed

Storage: (Beets)Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

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Spring CSA 2015 – Week 13

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

Low rumbles from nearby thunderstorms surround the farm today. It gives this feeling of anticipation. Waiting for the sudden storm, the refreshing rain, and the cool breeze. Small storm clouds swirl around the little town of Bluffton. As tiny droplets tap on your roofs, windows and cars listen intently. It is one of the sweetest sounds on earth.

This share is bursting with a unique array of goods from the farm. These are things that sounded good to me this share.

Perfect Pairings:

Roasted Beets & Hot Peppers, tossed with Basil & feta.

Green Tomato & Swiss Chard soup topped with blackened Bunching Onions.

Onion, Carrot, Hot Pepper, Chard Stem, Bunching Onion & Cabbage stir-fry!

….and these are wonderful sounding dishes from the interwebs:

Green Tomato Pasta Sauce

Moroccan Roasted Carrot & Eggplant Quinoa Salad

New this share: Squash & Hot Peppers!

This is the first appearance of peppers & squash of the season! Soon other varieties of both squash (zucchini, patty pan, rhonde de nice), and peppers (sweet roasting, bell) will be ready for harvest and pack into your shares! Be on the lookout for more interesting items to come!

Organic Share Items

Squash: bake, blacken, fry, grill, and roast, sauté, stuffed,

Storage: Store in plastic wrap, or in plastic storage bag with all of the air removed.

Hot Peppers: blackened, marinade, pickled, salsa, stuffed.

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

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

Storage: Remove rubber band, wrap bulbs in damp paper towel.

Eggplant: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, and vegetarian cutlets

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

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

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).

Purple, Yellow OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled.

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly.

Tomatoes Green: blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew. Green (chutney, fried, pickled, sandwiches, salsa.)

Storage: Ripe(counter, windowsill, paper bag), Green(fridge)

Onions: braised, jams, pickled, roasted, stuffed,

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

Beets: braised, candied, cupcakes, juiced, pickled, roasted, smashed

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Cabbage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & 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!

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

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.

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Spring CSA 2015 – Week 12

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Thus begins a new month, and with each moon new crops blossom and fade. As we say farewell to collards, kale, & Asian Greens we welcome fruit, eggplants, & beans! This is the bittersweet transition between cool weather spring crops and heat loving summer staples. As we say goodbye to our greens get ready to welcome all the summertime favorites.

I have had some lovely shout outs from our CSA members as to what they are creating with their share items. Keep them coming! These comments and suggestions give inspiration to your community of eaters.

This is from Seth, one of our CSA members:

“Off the top of my head week is fresh salsa, buffalo roasted cauliflower, thai chicken and swiss chard tom yum soup, chicken caprese and pickled fennel.”

Please keep sending suggestions, for recipes, preparations, sneaky substitutions, and cookbooks! These keep us all on our toes, and enjoying items in new ways. If you have a recipe you would like to share on the blog send it to me and we will make it readily available to everyone!

New this Share: Various Fruits (*see organic share list) Eggplant, Leeks & Dill.

Fruit: This is the first fruit of the season, savor the delicious! Each fruit has its own delicious characteristic!

Eggplant: A summertime favorite. This purple beauty comes in various shapes, shades and weights. Some of our plants bare large globes, others small fingerlings. Our crops are split between Asian & Italian varieties. This link gives a wonderful history as well as pictorial. It works well in sauces, it marinades beautifully and can be used in any preparation that calls for chicken.

Leeks: The gentle cousin of the onion. A sweet & mild Allium, that is wonderful as the base to many stocks, soups, and sauces. Enjoy your bundle of leeks with one of the following suggestions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Dill: A cousin to carrots, cilantro, & celery. This herb, is reminiscent of a pickled flavor, it is fresh and distinct. It adds a nice subtle flavor to martinis, yogurt dips, fresh salads, and soups.

Organic Share Items

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

Storage: Leeks (Store in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.) Bunching Onions (Remove rubber band, wrap bulbs in damp paper towel.)

Eggplant: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, and vegetarian cutlets

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

Apples OR Blackberries OR Peaches OR Pears: fresh, compote, preserves, sweet jams, tarts, popsicles, dehydrated, drunken, gelato, marinated, pickled, salsa,

Storage: Berries(Place in a single layer on a paper towel lined plate in the fridge.) Stone Fruit (

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

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

Dill: creamy sauces, dressings, fish, herb rub, pickling, marinades.

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

Purple, Yellow OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled.

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly.

Tomatoes(Ripe OR Cherry OR Green): blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew. Green (chutney, fried, pickled, sandwiches, salsa.)

Storage: Ripe(counter, windowsill, paper bag), Green(fridge)

Sweet Onions: braised, jams, pickled, roasted, stuffed,

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

Beets OR Cabbage: Beets(braised, candied, cupcakes, juiced, pickled, roasted, smashed.) Cabbage(braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.)

Storage: Beets(: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.)Cabbage (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!)

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

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.

Categories: Uncategorized | Leave a comment

Spring CSA 2015 – Week 11

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

Hopefully this Memorial Day allowed you to catch up on some rest, center your thoughts and enjoy good food with friends. Many times CSA members tell me that they have composted items, or had weeks where their life got busy and had too much produce for the week. They always ask what to do in those situations, usually my first thought is to freeze it for later or save it for soup stock. My partner & I recently adopted some heritage chickens from the farm. Each evening when we arrive home we have two gorgeous speckled brown gems waiting for us on our porch. We have started collecting them and now have a bundle, I find myself thinking what do I do with the excess?

There is a simple solution: present presents. If you have a friend or family member that is afraid to make the plunge into local/organic/produce/cooking or even lifestyle changes try using your excess produce to make them something special. Giving is a gift in and of itself. My favorite way to clean a fridge is to have company over. Invite friends and family for dinner, brunch, or appetizers it gives you a chance to use up excess produce while trying out new dishes. The more creative you are with the excess produce, the more the fun it will become. Spread the joy of your CSA with others. Making a difference in the food system comes from all of our efforts. Food is always a conversational subject, some of the best conversations of my life have been centered around a table with a great plate in front of me. Spark thought, eat good food.

New This Share: Cauliflower, Cilantro, & Green Beans.

Cauliflower: Known as “flowering cabbage”, it is an old variety first named in Italy. Often an under loved vegetable. However its tolerance of extreme heat, make this flowering vegetable a versatile component to any kitchen. With the rise of vegetarian and vegan lifestyles many interesting uses of cauliflower have surfaced. It can be baked with buffalo sauce, and eaten like chicken wings, or sliced and braised like little filets. It is also wonderful when roasted with tomatoes, and tossed with feta and zucchini.

Cilantro: Spanish for coriander, these leaves are referred to as fresh coriander, or coriander leaves. Cilantro is known for its fresh, green citrus notes. It pairs well with lime juice, as such it pairs well with homemade salsa, guacamole, yogurt sauces and vinaigrettes!

Green Beans: Also known as snap beans, string beans, Haricots Verts (French), & fine beans (British). These little fingers are absolutely wonderful, fresh, crisp, slightly sweet, & vegetal they make my mouth water just typing about them. They can be braised, blanched, pan fried, or even enjoyed at their most lovely: fresh.

Organic Share Items

Cauliflower: baked, braised, curried, grain salad, steamed, soup/stew.

Storage: Store in a closed container in the fridge.

Cilantro: cocktails, creamy sauces, dips, falafels, herb rub, marinade, pesto, Pico de Gallo, salsas.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (only stems touching water, leaves will rot if submerged in water).

Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled.

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly.

Broccoli: braised, casseroles, char-grilled, curried, fresh, fried-rice, pasta, soups/stews stir-fry.

Storage: Wrap in a damp towel, place on plate in fridge.

Tomatoes: blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew.

Storage: counter, windowsill, paper bag

Sweet Onions: braised, jams, pickled, roasted, stuffed,

Storage: 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 (only stems touching water, leaves will rot if submerged in water).

Cabbage: 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!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

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

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

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

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.

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

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.

Categories: Uncategorized | 1 Comment

2015 Spring CSA Week 10

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Announcement: Dothan, Phoebe & Tallahassee Last week your drop off locations were missing tomatoes, this week were are bring Slicing tomatoes & Cherry tomatoes to make up for it.

The tomato crop this year has presented us with many basketfuls of fruit. We are so glad to be able to offer such lovely tomatoes so early in the season. Enjoy these beauties, they are the first taste of summer. Our fields are planted with other summer favorites: okra, peppers, garlic, beans, and melons! Be patient, they are soon to arrive.

Spring rains have been starting to come in steadily, rather than flooding our crops. Our staff is grateful to receive evening rains, sweet and steady. Leaving us with cool evenings & mornings.

A big thank you to all of our friends that come out to see us at market! We have had such a wonderful start to the season, and it is because of your support. Keep our markets full, and come visit us! Each week our tables will be filled with new harvests, and artisan goods. We look forward to seeing you all week, so come out and say hey!

Organic Share Item

Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Bunching Onions: garnish, marinades, salsa, & soup/stews.

Storage: Remove rubber band, wrap bulbs in damp paper towel

Yukina Savoy: 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!

Broccoli: braised, casseroles, char-grilled, curried, fresh, fried-rice, pasta, soups/stews stir-fry.

Storage: Wrap in a damp towel, place on plate in fridge.

Pak Choi: 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!

Tomatoes SLICING OR CHERRY: GREEN(chutney, fried, pickled, sandwiches, salsa) RIPE(blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew).

Storage: GREEN(fridge), RIPE(counter, windowsill, paperbag)

Braising Mix: 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.

Fennel:

Sweet Onions: braised, jams, pickled, roasted, stuffed,

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

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

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

Cabbage: 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!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Collards OR Swiss Chard: 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!

Categories: Uncategorized | Leave a comment

2015 Spring CSA – Week 9

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

Announcement: CSA Cookbook!

For all of our friends out there that are new check out the CSA cookbook! It is now located under the 2015 CSA Manual Tab at the top of the blog page.

The late spring heat is starting to settle in, as such our cool loving crops are starting to fade away, and our warm climate crops are starting to flourish. This is my favorite part of the season, there are only a few shares like it. The next few shares are unique; they contain spring favorites like broccoli with summer treats such as tomatoes. Enjoy this transition period, soon our cool crops will fade out completely, ushering in our summer crops like beans, okra, peppers and fruits!

New this week: Basil, Broccoli & Yukina Savoy

Yukina Savoy: A beautiful delicate Asian Cabbage. It is wonderful sauteed, made into dumplings and other tasty creations.

Broccoli: Before eating submerge the heads of broccoli under cold water for 15 minutes. After the 15min, shake vigorously under water to loosen and remaining particulates or critters. Then Enjoy!

Basil: This vigorous herb is splendid in sauces, drink, and pesto! We have several varieties for you to enjoy this season. In a few weeks our plants will have grown to full size and we will send home pesto bags!

Spotlight Vegetable: Broccoli

In Latin broccoli was jokingly referred to as a Bucktooth cabbage, it was thought that the jutting out of the broccoli shoots started this nickname. Most of the broccoli varieties we know today were cultivated in Italy. Broccoli grown in early American gardens came in four shades: white, green, brown & purple. California grows 90% of Americas broccoli.

Organic Share Items

Yukina Savoy: 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!

Broccoli: braised, casseroles, char-grilled, curried, fresh, fried-rice, pasta, soups/stews stir-fry.

Storage: Wrap in a damp towel, place on plate in fridge.

Baby Pak Choi(Red & Green): 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!

Arugula: 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.

Mesclun Mix: 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.

Tomatoes GREEN OR RIPE: GREEN(chutney, fried, pickled, sandwiches, salsa) RIPE(blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew).

Storage: GREEN(fridge), RIPE(counter, windowsill, paperbag)

Breakfast Radishes OR Bunching Onions: braised, fresh, garnishes (soup, salad, sandwich), omelets, pickled, relished, roasted, slaw.

Storage: (Radishes)Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops. (Bunching Onions)

Sweet Onions: braised, jams, pickled, roasted, stuffed,

Storage: 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).

Cabbage: 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!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Collards: 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!

Categories: Uncategorized | 3 Comments

2015 Spring CSA Week 8

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Our CSA touches lives in five unique communities: Albany, Atlanta, Columbus, Dothan and Tallahassee. We hope that you are enjoying your season so far, our team has cherished being your growers. I wanted to let all of you know that we still have openings for our full and half share program and are still accepting applications for the 2015 season. If you know anyone thinking about joining, please encourage them to contact us, we would love to welcome them into the family.

As for the residents who live in Albany, Atlanta & Columbus come show your support at our markets! We would love for you to bring your families, friends and co-workers over to visit us. Spread the good word, every good word ripples out into the world with a greater impact than you could ever predict. Good energy begets good energy. So come out, spend some time with your farmers, and invite your friends to come visit us!

As such, WE ARE HAVING A MARKET MEAT SALE!!!!

All of our lamb, pork, goat & turkey will be on steep discount this week at market so come out and stock up! We are bringing a wonderful selection of chops, loins, breast, and ground products for you to choose from! This is a wonderful time to invite a friend, they will have a chance at trying some new products that we normally don’t bring with us to market!

Fresh Honey is on its way to a market near you, it is the first harvest of the season. Our harvest yielded 7 gallons from our 8 hives, and our beekeepers Lori & Luis are so proud of their bounty. We hope that you will give it a try, or pick up a new bottle when last season’s is finished!

New This Share: Baby Pak Choi, Mesclun Mix, Arugula, and……THE FIRST TOMATOES OF THE SEASON!!!

Baby Pak Choi, is a tender creature of the garden. Our members have asked and asked for this to be a part of one of our CSA Shares, so here it is! It can be enjoyed fresh, wilted, sauteed, or even braised. The Kitchn gives ten interesting recipes to try if you have hit a Pak Choi rut. You cannot go wrong with this green and some mushrooms, or even a light spring soup.

Mesclun Mix: This vibrant beauty is a new arrival to our garden. It is a blend of two favorites: salad greens, and bitter greens. It is a hybrid between braising mix & spring mix. This is our first time trying out this particular mix in our fields. We hope that you love it.

Arugula: We had some of this spicy & nutty green earlier in the season, but it is back to fill our share with its fresh scent, and bold taste.

TOMATOES!!!!! They have arrived, they are here, and it is only May!

Organic Share Items

Baby Pak Choi(Red & Green): 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!

Arugula: 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.

Mesclun Mix: 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.

Tomatoes GREEN OR RIPE: GREEN(chutney, fried, pickled, sandwiches, salsa) RIPE(blackened, burgers, canned, cocktails, jams, salad, salsa, sandwich, sautéed, sliced, stuffed, soup/stew).

Storage: GREEN(fridge), RIPE(counter, windowsill, paperbag)

Braising Mix: 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.

Fennel:

Breakfast Radishes: braised, fresh, garnishes (soup, salad, sandwich), omelets, pickled, relished, roasted, slaw.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Sweet Onions: braised, jams, pickled, roasted, stuffed,

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

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

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

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

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

Cabbage: 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!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Collards OR Swiss Chard: 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!

Categories: Uncategorized | 2 Comments

2015 Spring CSA – Week 7

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

Farm musings:

Announcements to all CSA egg members, our new flock of laying hens has arrived. They are starting to produce and we will have smaller eggs for the next few weeks. We wanted to let you know that you will notice that the eggs are smaller, however this is the normal growing pattern of a new flock. They produce Small eggs and move their way up to Jumbo as the week’s progress.

In other farm news we are excited to welcome three new livestock specialists. Each has a unique background, as well as area of focus. As they start to make their way to the farm, I imagine that Amber will post their interviews on the blog as she has for others. Look out for their stories in the weeks to come!

New This Share: Breakfast Radishes & Sweet Onions

Radishes: Remove tops from roots and store in a half zipped baggie. Enjoy braised, or lightly sauteed, pairs well with eggs. A favorite of mine is sweet and spicy pickled radishes.

Sweet Onions: Harvested fresh out of the ground! These are best enjoyed fresh, not meant for storage. A beautiful way to highlight the fresh flavor in this onion is to caramelize. The Kitchn, walks you through the perfect caramelization of an onion. Pair this with fresh pasta, burgers, bruschetta, or flatbreads would be amazing.

Spotlight Vegetable: Fennel

During Colonial times, early Americans would hang fennel in the spring to freshen rooms. It has also been used as a breath freshener, and a medicinal additive to make the taste more palatable. Due to its sweet licorice flavor profile, it has hung around in American gardens since the birth of North America.

If you still have some of this lovely bulb hanging out in your fridge, we have a recommendation for your culinary endeavors. Fennel’s sweet and slight crisp allow for a wonderful addition to salads (grain and green). I would imagine pickled fennel would be a quite an interesting flavor pop! It is also known to pair well with fish, as well as cocktails, check out this muddled fennel, lime, grapefruit, and tequila aperitif. (Rosemary also lends a beautiful piney note, to cocktails, I love it muddled with lime and grapefruit)

Organic Share Items

Breakfast Radishes: braised, fresh, garnishes (soup, salad, sandwich), omelets, pickled, relished, roasted, slaw.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Sweet Onions: braised, jams, pickled, roasted, stuffed,

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

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

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

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

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.

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

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

Cabbage: 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!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Bunching Onions: garnish, marinades, salsa, & soup/stews.

Storage: Remove rubber band, wrap bulbs in damp paper towel

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

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: 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!

Baby Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

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

Categories: Uncategorized | 2 Comments

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