Maybe you’ve heard others or even yourself remarking how nice the weather has been this past week. Well I’m saying it too… Wow! what great weather. We’ve had just enough rain and overcast conditions to germinate and baby the fall cover crops. And after a few days the soil is perfect for working in the Rye and crimson clover going in all around the farm that will feed the animals all through winter. Of course, the sweet potatoes have been itching to get out of the ground for a couple weeks now. And now that the soil is dry enough to get into the potato field, we’re down two employees. So, that’s farming! And those of us that remain are rising to the occasion. We’re working as hard as we can to get them all out of the field this week. With extra time in the field with ample rain, the sweet potatoes have grown gigantic, some have started to sprout new slips, and many more have turned to mush due to the perpetually soggy clay soil under their canopy of viney greens. All that being said, we will have sweet potatoes. They may not be pretty, but I’m certain they will be tasty. They are curing now, balancing starches and sugars and in a couple weeks you’ll see them in your share box.
Other news (and a recipe link): Next week we’ll be planting what will seem like miles of garlic cloves. If you’re in the area, drop by and you can join us on hands and knees. We’ll also be continuing our war on weeds. The crew has been doing an exceptional job tackling formidable hordes of baby pigweed, And you’re always welcome to join that party too. With a sale going on in regional Whole Foods markets, the Chicken crew has been staying late filling orders. They’ve put aside some good cuts for the CSA too. And in paring with this week’s poultry box, I’ve included Summer savory as the gourmet herb bunch. Chicken is such a great vehicle for herbs in general, and summer savory is a special one. It’s taste is as if german thyme and sage had a baby and raised it in a smokehouse. Here’s a link to a recipe with a really great brush-on rub for your chicken this week using Summer Savory: http://www.foodgeeks.com/recipes/summer-savory-chicken-13690
And now, pictures and what’s in the boxes this week…
Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081 – web orders click here)
1 x 8 way cut Chicken
1x Chicken Breast (2.5lbs)
1x Chicken Wings (5lbs) Our free-range, pastured, heritage cross 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 are you 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 – (Always a favorite – try it with sliced raw hakurei turnips, mmmm!)
Braising Mix – (Arugula , Mizuna, and a pinch of Tat Soi – try it in an omelette with sauteed red peppers and turnips!)
Hakurei Turnips – (mild sweet lovely japanese turnip – slice and eat raw. Delicious!)
Baby Bok Choi – (more to come, I love these in the fall and early Spring – one of my favorites!)
Mixed Green Beans – (Maxibel, Provider and Haricot Vert)
Sweet Peppers – This is the time of year when the peppers shine, enjoy them before the frost claims them.
Hot Peppers – medium bag (see recipe in previous post for Hot pepper jelly!
Mixed Okra – ( Burgundy and Clemson Spineless)
Gourmet herb (Summer Savory)
Sweet Thai Basil