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…
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)
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
1 bunch Assorted Kale
1 bunch Swiss Chard
2 lbs Summer Squash
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!