Monthly Archives: April 2012

This week in pictures…

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Oxtail Recipe

Here is a great recipe for the oxtail you will get in this week’s Meat CSA Share!! Enjoy!

What You Need:
  • 1/3 cup dried small white beans
  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtails
  • 3 cloves garlic, peeled and crushed
  • 1 medium yellow onion, peeled and diced
  • 1 medium tomato, diced
  • 2 cups beef stock
  • 2 cups water (approximately)
  • 2 tablespoons freshly ground allspice, or to taste
  • Salt and black pepper to taste
  • Few shots of Tabasco
How To Cook:
1. Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, and turn off the heat. Allow sitting for 1 hour, covered, and then drain.
2. Brown the oxtails well in the lard or oil. Place the oxtails in a 6-quart stove-top casserole.
3. Add the garlic, onion, and tomato. Add the Beef Stock and enough water so that it just covers the contents of the pot. Add the allspice, salt, and pepper.
4. Cover and simmer for 3½ hours, adding the drained beans after 1½ hours. Stir occasionally.
5. Remove the lid during the last hour of cooking if you wish a thicker sauce. Be careful that the pot does not dry out.
6. Season with salt, pepper, and Tabasco.
To Serve: 4 – 5



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CSA Week 4

Welcome back to another great week of fresh vegetables, pasture-raised eggs, and the finest humanely-raised local meats. For a few families in the Columbus area, this is your first week – A sincere thank you and a big welcome go out to you all. We’re so glad you’re on board with us.

Another big round of thanks to everyone for returning your boxes last week, especially the meat boxes. I sincerely apologize for giving late notice to you regarding bringing coolers to transfer your shares. Also, I appreciate the feedback you’ve offered this week concerning the Meat CSA, and we are going to try something a bit different with packaging in the future (stay tuned for details). This week you will receive your regular White box for the Meat CSA, and as usual – Please return it to us the following week.

News from the farm: We’re proud to have Jaime Hamilton volunteering with us for the next couple weeks. Hailing from Cincinnati, OH, Jaime has been travelling the southern US since last Fall. His intended goal is to save the world by sustainably growing organic vegetables. We’re behind him 100%. And in the fields, we’re digging new potatoes, trellising tomatoes with blessed green fruits, watching squash and cucumbers blossom with early promises, laying out sweet onions for curing, and weeding, weeding, weeding. The new baby chicks hardly look like babies anymore and they’re taking well to their new home, home on the range. Now, if all the sheep would learn to obey the low voltage electrical fence and stay out of their chicken feed, then all would be right in the world.

Here’s what we’re bringing to the table this week:

Meat CSA: (call us early in the week for any additional a la carte orders: 229-641-2081)

1 x 2.5 lb Grass-Fed Oxtail

2 x 1 lb Grass-Fed Stir Fry Beef

1 x 2.5lb Ground Lamb

Eggs: 12 beautiful free range eggs, hand washed, candled and graded fresh for you each week.

(Call to order this week if not on the egg CSA : 229-641-2081)


1 bag Salad Mix

1 bunch Easter egg mix radishes

1 bunch Assorted Kale

1 bunch Collards or Mixed Turnips

1 bunch Beet Greens or Swiss Chard

1 Snap Peas or Carrots

3 pounds potatoes

1 scallion

1 Gourmet Herb Bunch

Categories: CSA (Community Supported Agriculture) | 3 Comments

CSA: Week 3

Here ye, Here ye! – Please keep bringing your boxes back each week! Many of you are doing this already and others are trying hard to remember. We’ve run low on the insulated boxes for meat this week so you’ll notice a change-up in the packaging.  The meat will be packaged on dry ice in a traditional cooler. When you pick up your share, you will take your bag with your name on it. Please bring your own cooler with ice packs to pick up your shares this week since the dry ice will not be transferable.  The insulated boxes we normally use are costly and we want to keep re-using them, which ultimately means you’re purchasing more protein each week and less cardboard.

On the farm-front – We finally received rain today! Harvesting in the mist and rain this morning was a pleasure after the past two weeks of sun and heat. Our crew starts before daybreak to make sure your salad mix and lettuce get washed and packed before the sun can touch them.  It is a blessed day when harvest falls on overcast misty mornings. You may notice that your greens this week stay fresher for longer in the fridge than in past weeks.

And that’s the theme for this week! Greens, greens and more greens! With some new faces including Cabbage and/or Broccoli in your box this week. Despite our best efforts to thwart the cabbage moths, I have noticed some worm damage in the fields this week. Seeing pest pressure increase this time of year always reminds me that I should be cutting up and freezing some of the beautiful and un-munched leaves now. I invite you to do the same this week. If you’ve got leftover greens from last week, or if you need a week off from Kale, Collards, or Turnips – simply chop up part of your share and stuff them into zip-loc freezer bags to enjoy later in the year.

Here’s what’s on tap this week…

Meat CSA: (call us early in the week for any additional a la carte orders: 229-641-2081)

2x 12oz Grass Fed New York Strip Steaks

1x 1lb Grass Fed Ground Beef

1x 1lb Ground Chicken

1x 8 Way Cut Chicken

Eggs: 12 beautiful free range eggs, hand washed, candled and graded fresh for you each week.

(Call to order this week if not on the egg CSA : 229-641-2081)



1 head assorted Lettuce

1 bag Salad Mix

1 bag Braising Mix

1 bunch Easter egg mix radishes

1 bunch Assorted Kale

1 bunch Collards or Mixed Turnips

1 Snap Peas or 2nd Head Lettuce

1 head Broccoli or Cabbage

1 Gourmet Herb Bunch

Categories: CSA (Community Supported Agriculture) | 5 Comments

Recipe – Roasted Kohlrabi

Kohlrabi?? Here’s a quick and easy recipe to have in mind before you start staring quizzically at the purple Sputnik satellites in your share box this week.

  • 3 kohlrabi bulbs, peeled
  • diced carrots
  • 1 tablespoon olive-oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese
  • (optional) 1.5 cups cubed ham
  • (optional) extend recipe using potatoes with kohlrabi


  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices and diced carrots in the olive oil mixture to coat. Spread kohlrabi, and carrots in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
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2012 CSA 2

Ready to do it all over again? We are! Our goal is to become more efficient each time we harvest. The quicker we get your produce out of the field, through the wash and into the walk-in cooler, the fresher it looks and tastes once you receive your share box. The butchers at White Oak are old pros and you can rest assured you’re getting the best product possible from us where protein’s concerned. You’ll find ground chicken in your meat CSA this week.  This is excellent with any of the herbs you’ll find in your gourmet bunch this week – or as chicken tacos! (a white oak favorite!). I’ll try to post pictures later that will introduce you to each herb. And I’ll definitely do a follow-up up on the mysterious “kohlrabi.”  Here’s what you’ll be seeing this week!…

Meat CSA: (call us early in the week for any additional a la carte orders: 229-641-2081)

2 x Tenderloin Filets

1 x Chicken legs (2 lb)

1 x Ground Chicken (1lb)

Eggs: 12 beautiful free range eggs, hand washed, candled and graded fresh for you each week. (Call to order this week if not on the egg CSA : 229-641-2081)


2 heads assorted Lettuce

1 bag salad mix

1 bag arugula

1 bunch Easter egg mix radishes

1 bunch Assorted Kale

1 bunch Bright Lights Swiss Chard

1 bunch Scallions

1 bunch Kohlrabi

1 bunch assorted color Beets

1 bunch early Carrots or 1 pint Snap Peas

1 gourmet Herb bag (Sage, marjoram, and thyme)

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Have a Happy, Healthy, and Organic Easter

Happy Easter to all in our CSA family! I hope that you’ll be enjoying some of the meat, eggs and veggies from your shares this week at your Easter meals. I’m very excited to report that we had a great inspection last Friday, so soon you’ll be seeing the Organic label on the vegetables we’re growing. Our pastures have been certified organic for several years now, but this marks the first year our veggies have been certified as organic. We are also, “Certified Naturally Grown” – which is a farmer/peer inspection-based inspection we participate in as well.  As CSA members, you’re welcome to tour the farm and see how we grow your food firsthand. But for those who might not make it out to the farm this year, these labels, inspections and audits give you more assurance and peace of mind about the food we grow.

ImageOur inspection service is GCIAOCP. From their website; “The Georgia Crop Improvement Association’s Organic Certification Program (GCIAOCP) is committed to environmentally sound and economically viable production of food and encourages the preservation of natural resources, the improvement of soil quality and health through organic and sustainable farming practices and to foster the production of healthy livestock and poultry production. The GCIAOCP is based on the requirements of the June 12, 2007 Part IV, Department of Agriculture and Agricultural Marketing Service 7CFR Part 205 NATIONAL ORGANIC PROGRAM;

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Recipe for Cilantro Chicken

In your first CSA share, you will receive Cilantro! Here is a great recipe with chicken that you might try:

You should have: Fresh cilantro, chicken breasts, lime juice, honey, olive oil, salt, pepper, and garlic

Prep and Cook Time: 25 minutes, plus marinating


  • 4 boned, skinned chicken breast halves (2 lb. total)
  • 1/4 cup lime juice
  • 1/2 cup chopped fresh cilantro
  • 6 cloves garlic, chopped
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1.  Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
  2.  In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
  3.  Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Cheryl Brown, Englewood, CO
MARCH 2006

To turn this simple dish into a meal, sauté any of your greens (chard, collards, kale) for a tasty feast!

Categories: CSA (Community Supported Agriculture), Kitchen | Leave a comment

Your first share-box.

Greetings food lovers!

Words cannot effectively capture the excitement in sharing this season with you all. You have made a commitment not only to your health this year, but also the health of small-scale Georgia agriculture. We have and will continue to work tirelessly to bring you the freshest and best quality vegetables eggs and meat that we can possibly produce. This spring has been shortened by unusually warm weather, which prompted our “thank you” share two weeks ago for those that signed on early in the year. If you enjoyed the vegetable share and are only signed on for meat or eggs, please consider adding vegetables to your weekly delivery. We still have about 20 openings for families to sign on with the vegetables. The same goes for anyone wishing to add meat or eggs to their weekly orders, just remember to contact a week ahead of time (or at least the Monday before the delivery date).  And please remember to  keep your boxes and packaging clean and bring them back each week when you pick up your new share-box.

So, more matter less art: Let’s get down to business and talk food.  What to expect this week…

Meat CSA:

2 NY Strips -or- 2 Ribeyes

2 Whole Free Range Chickens

+ Not to spoil anyone right off the bat, but that’s exactly what we’re going to do. As a “thank you” to the early-birds again, Your first meat share will include a 5 lb pack of our grass-fed ground beef.

Eggs: 12 beautiful free range eggs, hand washed, candled and graded fresh for you each week. (Call to order this week if not on the egg CSA : 229-641-2081)


2 heads assorted Lettuce

1 bag Tyee spinach

1 bunch D’avignon / cherry belle radishes

1 bunch Assorted Kale

1 bunch Fordhook Swiss Chard

1 bunch Flash Collards

cut Hakurei turnip roots

1 bunch assorted color Beets

1 pint Sugar Snap Peas

1 gourmet Herb bunch

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Albany, here we come…

The good folks at Our Daily bread, Jason and Mendy Warren have offered their business as the drop off location in Albany GA. The Warrens toured our farm this past Sunday along with some other friends as well. As CSA members, I hope everyone will take the opportunity this year to come down and visit us. The spring and fall are undoubtedly the best times to visit. I don’t know if you’ve heard this rumor, but it tends to get a might hot down south through the summer months.

I’ve just updated the CSA manual to include the information on the Albany pick-up. Please e-mail me if you have any questions that aren’t addressed in the manual.

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