The weatherman’s telling us it’s gonna dip well into the 60’s over the next few nights. And with the rain and overcast skies the last couple days that should mean good germination for the next rounds of salad mix, beets, carrots, turnips, etc. After the pest pressure we’ve had this year, I’m looking forward to the fall weather which usually brings a reprieve from leaf munching critters. And hopefully we’ll have a colder winter than we had last year which would do us wonders for pests come next Spring. All in due time, I suppose. When you grow vegetables this far south in GA, you’re early to start in the spring, but your slower to get outta the gate again after Summer. (I know it’s technically Summer for another couple days, but you catch my meaning.) We’re still anxiously awaiting the mature growth of most of the fall greens, but this week we’re proud to bring you the first harvest of Fall radishes, and a roulette option of Komatsuna (Darkish Green) or Tokyo Bekana (Lighter Green – almost looks like big leaves of lettuce), or Hon Tsai Tai (Purple Stems). The radishes, along with the Arugula/Mizuna Braising mix will give you plenty of spice. These last three Asian greens are less “mustardy” so you can really savor the full flavors. As always, we harvest them at dawn to ensure peak of freshness and water content.
Everyone is also getting lemongrass this week, which goes great into Thai dishes, but can also be minced or food processed into any salad dressing. I like to match the amount of lemongrass with garlic. Here’s a good recipe I found over at Allrecipes for a Mint Lemongrass Dijon Dressing over a Green Apple Jicama and Prawn Salad. The spicy Arugula would go great in here too. You can also lightly cook down the arugula/mizuna mix with light oil (Olive is fine, but I like to add a dash of toasted sesame or another infused with Basil and Lemongrass)
So, talking about infused oil… I just looked this up and I’m going to try to make my own infusion. You’ve got lemongrass and Lemon Basil in your box this week. You could potentially make a lemon cooking oil that I think would be amazing on fish or chicken. Or as a dipping sauce for our non-existent succession of cucumbers (may they rest in peace).
And finally, Malabar Spinach is in the box again this week too. I’m still addicted to the smoothies. I now run the whole bag of Malabar through the juicer, along with 3-4 carrots, 1 small chunk of ginger, 3-4 celery and 2-3 apples. Once I have the “juice” (the Malabar really holds together in a non-juice-like gelatinous clump) then I’ll throw it in a blender with ice, blueberries and a dab of flax seed oil. Yummy! I use 2 kitchen appliances not because I enjoy doing dishes but because blending the ice helps break up the snot-like consistency of the Malabar after juicing.
And on that pleasant note, I hope everyone truly enjoys this week’s goodness. Here’s the list, along with some pictures…
Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081 – web orders click here)
3 x Grass Fed Tenderloin filets (8oz) – Derived from the most tender muscle of the beef carcass, these steaks are the master of all steaks. Savor them for the evenings that really count. They lend themselves well to grilling, broiling and pan frying.
1 x Pastured Whole Fryer (approx 1.7lbs) – Free-range, pastured, heritage cross small fryer chicken. Our chickens are raised with no antibiotics or added hormones. Our chickens are also Step 5 rated by the Global Animal Partnership, which is the highest animal welfare rating.
Pasture Raised Eggs:
12 beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week.
(Want another dozen or not on the Egg CSA, Call to order this week and we’ll bring them to you : 229-641-2081)
**Also, please tell your friends and family who live near Atlanta that our eggs are now available in all 8 Atlanta Whole Foods Markets. We rely on word of mouth so much and as CSA members, you know our story best. Thanks again to all of you who help spread the word each week.
Braising Mix (Arugula , Mizuna, and a pinch of Tat Soi)
Malabar Spinach (see above for smoothie recipe or previous posts for more ideas)
Cherry Belle Radishes (nice n spicy, and don’t forget the leaves are edible too – try both in an omelette with some pine nuts and blue cheese – Delicious!)
Red and Yellow Onions (the last of the bulb onions – enjoy!)
Mixed Green Beans (Maxibel, Provider and Haricot Vert)
Hot Peppers – Small bag
Mixed Okra (1 lb Burgundy and Clemson Spineless)
1 bunch Basil (Lemon Basil)
Lemongrass (see above for some ideas – links are embedded in text)