Greetings again! I hope everyone read the good news in the previous post. If you’d like %20 off of your Thanksgiving Turkey this year, go ahead and pre-order with Amber in our office. The # is 229-641-2081. The turkeys are beautiful this year. It’s funny to think that if Ben Franklin would have had his way, the turkey might have been our national bird. According to Franklin, the turkey is “a much more respectable Bird, and withal a true original Native of America . . . He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.” I’m not certain of their courage, but I can tell you that they are a curious bunch. During early morning feedings of our layer flock, hordes of Turkeys will noisily waddle over to investigate us intruders, eventually lighting on the tailgate or hood of the pickup to get a better perspective on everything. Of course, we do have Bald Eagles residing near our farm that occasionally prey on our poultry, so I can’t help but to compare the two. Ultimately, I think we made a good choice for our nation’s mascot.
On the farm front this week, we planted 1000 strawberry plants late last week that will be ready in the early Spring to enliven the next CSA. The first Sweet potatoes came out of the ground this week and will be ready as soon to distribute to you as their cured. We’ve got tasty hakurei turnips for you this week and watermelon radishes will be ready in 1 or 2 weeks too. All in all, the veggie boxes are predominately green this week. I’m giving you a break on Basil this week because we heard some feedback saying everyone’s freezer was already stuffed with pesto and chopped basil. It’ll be back again next week, and if it has big flowers it’s because we skipped a week of harvest. And to keep perspective on all of this, just know that we’re expecting frost to arrive at the end of the month sometime, which means that all of the frost sensitive items that are in abundance now will be killed (i.e. peppers, eggplant, okra, basil, even those tomatoes that I promised you that haven’t quite fruited yet). So pack up that freezer while we have these items to harvest.
One recipe I really like to reduce the inventory of peppers is this one by Paula Deen for Hot pepper jelly!
Finally, we only have 6 weeks left. Many of you have asked about deliveries during the winter. We are considering a once/mo. delivery for meat, veggies and eggs. Feel free to email me or call Amber in the office to get on that list. Prices would be the same at $30 per box and $4 per dz eggs. Just let us know. Ok, here are some pics from the farm and dinner ingredients this week…
Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081 – web orders click here)
2 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 Grass-fed ground beef (5lbs) – Our 90% lean ground beef, frozen and vacuum sealed.
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.
Certified Organic Vegetables:
Salad Mix – (First cutting! Always a favorite – try it with sliced raw hakurei turnips, mmmm!)
Braising Mix – (Arugula , Mizuna, and a pinch of Tat Soi – spicy goodness, great on sandwiches, burgers, and juiced too!)
Asian Greens (Tokya Bekana, Hon Tsai Tai, Komatsuna, and/or Red Giant Mustard)
Hakurei Turnips – (mild sweet lovely japanese turnip – slice and eat raw. Delicious!)
Multiplying Onions – Basically a green Onion, but this one bulbs out into “multiple” other onion sets. If you’d rather plant it in your garden rather than eat it, go ahead. By next Spring, you should have ten green onions where you planted one.
Mixed Green Beans (Maxibel, Provider and Haricot Vert)
Hot Peppers – medium bag (see recipe linked above for Hot pepper jelly!
Mixed Okra (1 lb or more Burgundy and Clemson Spineless)
Gourmet herb (Rosemary, Sage, Thyme or Oregano)