Monthly Archives: May 2012

Week 9 Recipes:

Icebox pickles – Wax beans with Toasted Almonds –  Sauerkraut – Cabbage Rolls with Ground Lamb – Lamb and Potato Skillet

Half of you will receive Pickling Cucumbers this week. The rest of you just slice and enjoy whatever varieties you have. We try to get to them young but the long weekend made it tough to keep up with that many plants. They’ll still make excellent pickles for you. I recommend keeping some “Icebox pickles” on hand throughout the summer. Try this recipe from The Splendid Table… Icebox Pickles Inspired by Lois Lee from the Splendid Table August 28, 2010 show, Lynne Rossetto Kasper.

And all of you will receive 1 pound of either green or yellow wax bush beans. Here’s a tasty recipe for Wax beans with Toasted Almonds. Of course, you could always wash them and eat them raw. Delicious!

With 2 cabbages last week and more coming this week, you could always knock out some of my favorite – yummy healthy Sauerkraut. But with this week’s Meat CSA containing Ground lamb and Ground Turkey, we thought this recipe was a nice one:   Cabbage Rolls w/ Ground Lamb or Turkey

If you run out of cabbage and still have ground one or the other, try this recipe from my favorite convenient site, Allrecipes.com, for Lamb and Potato Skillet.

Alright, that should help clean out the fridge a bit. Be well, eat well!

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

CSA: Week 9

I think the crew here enjoyed the long weekend. And with batteries charged, we’ve been full throttle so far this week.  A few sprinklings of rain are encouraging new growth out in the pasture and in the fields for all of the summer transplants. Okra, Melons, Beans, Eggplants and Peppers are all looking strong so far. And today, we are harvesting the rest of the potatoes out of the field. Once removed, we’ll put in a deep summer cover of Sorghum-Sudangrass.  As summer progresses on, the cover crop will give us alot of organic matter to help build our soil and also some deep shade and forage for poultry come August. Not that anyone would enjoy shade in August in Southwest Georgia!

The laying hens are steady growing. Their appetite is increasing too, although I have a suspicion that the chickens are not the only thing on the pasture fond of chicken feed. We have a suspicion that the Pyrenees puppy bonding to the birds is eating his unfair share for some reason only known to him. He’s a cute one, I threw in a picture of him in the slide show below. Hope you all enjoy the groceries this week!  Thank you so very much for your continued support and participation.

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Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081)

1-Ground lamb (2.5 lbs)

1-Ground Turkey (1 lb)

2-Ribeye Steaks

 

Pasture Raised Eggs: 12 beautiful assorted color eggs, form our own hens that range freely on certified organic pasture. The eggs are hand washed, candled and graded fresh for you each week.

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

 

Vegetables:

1 bunch Assorted Kale

1 bunch Collards

1 bunch Carrots or Colorful Beets

2-3 Cabbages (We harvested the bulk of our cabbage crop over the past couple weeks, we’re leaving the outside leaves on as extra protection for your heads. Before you wash your cabbage, simply peel off the outside leaves and you’ll have a nice tight cabbage head to work with – recipe to follow)

Brocoli or Cauliflower

1 bunch Assorted Kale

Summer Squash

2-3 Slicing Cucumbers -or- 6 Pickling Cucumbers (recipe to follow)

3lbs Alby’s Gold Potatoes

1lb Green and/or Yellow Wax Beans (recipe to follow)

Taster: SunGold Cherry and/or Glacier Salad Tomatoes + Basil Sprigs

Hope you enjoy everything!

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Beef stock from neck bones

 

  1. Preheat oven to 450 degrees F.

  2. Put the neck bones in a large, shallow roasting pan.

  3. Bake bones about 30 minutes, or until well browned, turning at the 15-minute mark.

  4. Put soup bones in a large pot. Pour 1/2 cup water into the roasting pan and scrape up any crusty browned bits. Add water mixture to pot.

  5. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and 1 1/2 tsp. salt to pot.

  6. Add 10 cups water to pot and bring to a boil. Reduce heat, cover and simmer 3 1/2 hours. Remove soup bones.

  7. Line a colander with 2 layers of paper towels. Set over a heatproof bowl and pour broth into colander to strain.

  8. Discard vegetables and seasoning.

  9. Chill broth, then lift off fat.

  10. Store broth in covered container in the refrigerator for up to three days, or freeze for up to six months.
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CSA: Week 8

Greetings again, faithful friends of the farm! It’s that time again. We’ve been thrilled to see all of the growth around the farm this week – summer veggies, the orchard, new laying hens, and the weeds too – although I’m not as thrilled about them. We’re trying to stay in front of the weeds but they have a knack of exploding upwards and outwards when you blink your eyes. I believe the weeds learned that trick by watching how fast cabbage moths multiply and grow. Although it’s all about perspective, the bermudagrass I curse on one side of the fence because it’s imperiling baby okra is the same bermuda I bless on the other side of the fence for nourishing our livestock. Of course, the pasture was here first, we’re just claiming 4 acres of it for vegetables.  The fast creeping stolons and rhizomes of bermuda grass pay little heed to the arbitrary lines we carefully draw in the dirt.  And since we’re doing all of this organically, there’s no quick fix other than persistent weeding, patience, sweat and faith.  It’s job security really.

I hope your shares this week will help enjoy the long Memorial Day weekend. Many of you serve or have loved ones that serve our country currently. We at White Oak Pastures are truly grateful for the work you all do and hope that when you bless your meals this week you’ll take time to commemorate those who’ve fallen in service to this country. Here’s what’s coming your way this week…

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Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081)

1 – Chicken Thighs (2-2.5lbs)

1 – Grassfed Beef Neckbones (2.5lbs)  – recipe to follow!

2 – Grassfed NY strips or Sirloin Steaks

Pasture Raised Eggs: 12 beautiful assorted color eggs, form our own hens that range freely on certified organic pasture. The eggs are hand washed, candled and graded fresh for you each week.

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

1 bag Salad Mix

No Braising Mix this week – the braising mix was accosted by flea beetles this week and there’s not enough to go around. We’ll still have some Arugula next week, but the cut greens (including Salad Mix) will soon be on hiatus until Fall.

1 bunch Carrots

1 bunch Watermelon Radishes or Beets

2-3 Cabbages

Brocoli

1 bunch Assorted Kale

1 bunch Swiss Chard

2 lbs Summer Squash

2 Cucumbers

2-3 Helenor Rutabagas – With the purple tops, the Rutabagas this week look like Turnips, but in fact they are an American heirloom variety that dates back more than a few generations. I love them roasted or creamed into mashed potatoes.  We’ll see them again in the Fall, but I wanted to offer them this Spring to add more variety to your roots selections.

1 Fennel (Terrific roasted with rutabagas, potatoes, beets, carrots, turnips,or any other root – also called Anise. I hate Black Licorice but I love this roasted. Try it roasted with some olive oil, S&P and some “Chinese Five Spice” – available at Publix herb aisle.) Here’s a link to a chef explaining how to cut it. ( http://www.youtube.com/watch?v=Woq5xV7G_N0  )This week’s offering is a taste sampling we’re offering in place of the normal herb bunch. We’ll have bunches of this in your share box in the future.

Hope you enjoy everything!

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CSA: Week 7

As the Bard said, “A rose by any other name…” Well, in the case of this week’s vegetable share, “A Komatsuna by any other name would taste as yummy.” Last week, I introduced an Asian green to you and mistakenly called it Hon Tsai Tai. Unfortunately, flea beetles have long made off with the delicate purple Hon Tsai Tai leaves –  although you may remember it from earlier Braising Mixes. The leafy green in last week’s as well as this week’s box is actually called “Komatsuna” Now that might not make a lick of difference to you, but I had to get that embarrassment out in the open right outta the gate. Thanks for bearing with me, in an effort to keep things interesting for 30 weeks, I’m trying to both provide you with new and unfamiliar products while also challenging myself as a grower.

Now, as you may have already read (see previous post below) – Guinea is on the menu this week. For all of you on the meat share this week, I’d love for you to email me pictures of your finished products. Several of you have shared pictures of beautiful meals that you’ve created with your CSA ingredients and it always makes me joyful to share that with you. So please, continue to share your pictures and I’ll start posting some as well as we go along.

Here’s what else you can expect to see and taste this week…

Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081)

1-whole guinea

1-8 way cut chicken

1-cube steak (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)

 

Vegetables:

1 bag Salad Mix

1 bag Braising Mix (ok, another easy way to use this – on any toasted sandwich with a melted provolone or havarti or as a spicy addition to fresh burritos with some rice, chicken, feta and hot sauce. Contains: Arugula, Mizuna, Tat Soi, Baby Kale, and Red Mustard)’

1 bunch Carrots

1 bunch Komatsuna (not Hon Tsai Tai – great taste raw, or added to Braising Mix for stir fry)

2 Watermelon Radishes (slice into medallions, then cut into pizza wedges – the pink inside is mild, almost sweet – but be careful because the rind is spicy hot)

1 Bok Choi or 1 Cabbage or Purple Top Turnips

1 bunch Assorted Kale

1 bunch Flash Collards

1 bunch Colorful Beets or French Breakfast Radishes

3 # bag Alby’s Gold Potatoes

1 surprise summertime sneak peek (Squash, Tomato, Basil, or Cucumber)

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Jenni’s Guinea

We hope that you will enjoy this recipe for Jenni’s Guinea!
Ingredients:
  • two 2 – 2 1/2 pound guinea fowl
  • 8 blood oranges
  • 1 whole stalk of celery
  • 1 small handful fresh thyme
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 cloves of garlic, whole and unpeeled
  • 6 tablespoons butter
  • 10 sage leaves
  • 1 1/2 cups fruity dry white wine

Directions

Preheat the oven to 425 degrees F.

Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.

Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea with this filling. Pull the skin at the front of each guinea fowl’s cavity forward, to cover the filling, and tightly tie/ up.

Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.

When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes.

 

http://www.foodnetwork.com/recipes/jamie-oliver/pot-roasted-guinea-fowl-with-sage-celery-and-blood-orange-recipe/index.html

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CSA: Week 6

For many of our members, “Mom” is responsible for committing the family to this 30 week culinary adventure. Good on ya! When the rest of the family is groaning that there’s no more room in the fridge once you unload this week’s share box, we’re still here applauding you for supporting your family’s health and the health of local sustainable agriculture. We’ve included alot of new veggies this week to help with the celebration, and the Meat Share is a special “Mother’s Day Grill Out Package.” So, here’s to all of the mothers out there who give so much love to this world that it makes it all seem somehow possible. Happy Mother’s Day from all of us cowboys, butchers and gardeners at White Oak Pastures!

One housekeeping note; for those individuals that opted for the installment plan please mark your calendars that all second installments are due by Friday May 18, 2012. You can mail a check, or just call Amber in the office: 229-641-2081.

And a quick farm update: We’ve received some terrific and well needed rains and we may get more today. Sweet potatoes are planted and we’ve even harvested a couple early tomatoes.  They’re delicious and I can’t wait to share – Shouldn’t be long now before you’ll start seeing some in your boxes. Sadly, as I’ve noted before – we’re in the final weeks of lettuce and salad mix. As spring warms, the sun and heat turn lettuce bitter and cause the heads to bolt more quickly (“bolting” is when a plant flowers in an effort to “go to seed”)  So enjoy your salads now but have no fear though, because cucumbers, eggplants and cantaloupes will soon take their place.

 

Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081)

A Special “Mothers Day Grill Out Package”

2 – 7 oz Grassfed Beef Patties

1 – Grassfed Sirloin Steak or London Broil

1 – Chicken Breast Package 2.5 lbs

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)

Vegetables:

1 bag Salad Mix

1 bag Braising Mix (toasted sesame oil and a wok are your best friends here, mix up with whatever roots and White Oak Pastures protein you have leftover. Contains: Arugula, Mizuna, Tat Soi, Baby Kale, and Red Mustard)

1 bunch Hon Tsai Tai (great taste raw, or added to Braising Mix for stir fry)

1 large or 2 small  head Lettuce

Watermelon Radishes (slice into medallions, then cut into pizza wedges – the pink inside is mild, almost sweet – but be careful because the rind is spicy hot)

1 bunch Assorted Kale

1 Swiss Chard

1 bunch Beets (first harvest from new batch – enjoy!)

1 pt Sugar Snap Peas or Broccoli shoots (waning days of sugar snaps)

1 bunch Kentucky Mint (Mojitos, anyone?), Italian Flat-leaf Parsley (finely diced into home-made salad dressing, yum), or Sage (great with Chicken, also try adding whole sage leaves onto Grilled Cheese sandwiches – Amazing!)

Categories: CSA (Community Supported Agriculture) | 2 Comments

Herb of the week: Sorrel

Here are a couple of recipes to try for the Herb of the Week: Sorrel. But feel free to wash it and try it raw – it has a lemon zing to it that very refreshing chopped into salads or great topped onto Fish as well. Enjoy!

Sorrel and Goat Cheese Quiche

  • 2-3 cups sorrel
  • coarsely chopped a few scallions
  • chopped 3-4 ounces goat cheese (chevre)
  • 3 eggs 1½ cups milk
  • ¼ teaspoon salt Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.
Source: A Luna Circle Farm original recipe

Cream of Sorrel Soup

  • Clean, shred from the midrib and chop: ½ cup sorrel leaves 1½ cups leaf lettuce
  • Sauté them until wilted in: 1 to 2 tablespoons butter
  • When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.
  • Add: 5 cups poultry or vegetable stock Simmer about 2 minutes.
  • Remove from the heat and add a small amount of the soup to:
  • ½ cup cream 3 beaten egg yolks

Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups.
Source: Joy of Cooking

Categories: Kitchen | 4 Comments

CSA: Week 5

What a hot, dry week it’s been. Lots of sunshine means growth you can almost watch in the bean, squash, and tomato fields. The farm crew is handling the early heat much better than the head lettuces which all seem to want to flower prior to reaching harvest size. Overall, growth is starting to speed up as we struggle to keep pace with our successional plantings, weeding, watering, weeding, fertilizing, and did I mention weeding. If anyone finds a good recipe for spiny amaranth (aka pig-weed) please share it with me and I’ll gladly start including it in the veggie boxes.

Salad Mix and Head Lettuces will provide for light refreshing salads paired with your turkey burgers this week. And for your roast and chicken, we’ve provided some great greens and root crop options such as carrots and turnips. And there’s broccoli enough this week for everyone. Broccoli is a space hog in the garden and we only grow enough for our CSA families. It’s always really disappointing when Broccoli doesn’t cooperate and produce impressive heads. Thankfully, I’ve been nothing less than pleased so far this year. I hope you enjoy them too! Here’s what you can expect in your boxes this week…

Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081)

1 – 8 Way Cut Chicken

1 – Ground Turkey (1-lb)

1 – Grass Fed Roast (Sirloin Tip, Rump Roast, or Bottom Round)

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)

Vegetables:

1 bag Salad Mix

1 bag Arugula or Braising Mix

1 head Lettuce

1 bunch D’avignon radishes

1 bunch Assorted Kale

1 bunch Collards or Mixed Turnips

1 bunch Beets or Carrots

1 Broccoli Head

1 Large or 2 small Cabbage

1 bunch Sorrel

Categories: CSA (Community Supported Agriculture) | 4 Comments

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