We’re on the home stretch for the CSA. Thank you to all of you that have spent the majority of the year supporting our farm and enjoying fresh produce meat and eggs. I’ve noticed that a few of you are not bringing back your CSA bins and meat boxes as regularly as you once did. Please return them each time. We are running low on the grey plastic bins and I need you to look around your homes and bring back as many as you have. If you had a friend pick your share up one week, please call them and retrieve it. These boxes are costly for us to lose so I have to stand firm here. Starting this week, if you do not have your box when you pick up your share, you will not be able to take the box we bring you. You will be asked instead to take away your veggies in your own bags. And if you know you’re not going to be able to pick up your box and have not arranged for someone to pick up on your behalf – please contact me ahead of time (text msg is fine, 478-718-7991). I would much rather have your produce go to another customer rather than our chickens. Also, please return your clean egg cartons too. I’ve included a picture in the slideshow below of the simple way we’re starting to date-mark eggs for CSA. Ok, All business aside, let’s look at the boxes this week.
Kale is Back! Among the applause and hoorays I’m hearing right now, there is at least one groan from someone I’m sure. Back in the early summer, some of you never would’ve thought you’d ever want to see Kale again. But alas, a two month stretch without the green healthy goodness will make the heart grow fonder. Either way, there’s a heap of greens in your share boxes this week along with some new surprises too. Most notably, near the bottom of the share box you’ll find a bag, weighing just over a pound, filled with a pale yellow, soil covered root. These are Jerusalem Artichokes, or Sunchokes. I love them!The Native Americans ate them as well as Pilgrims, and so on. For you Paleo-folks out there, here’s some info that might interest you concerning the starch, inulin and fructose (brought to you by Perdue’s Hort Dept).
Similar to water chestnuts in taste, the traditional use of the tuber is as a gourmet vegetable. Jerusalem artichoke tubers resemble potatoes except the carbohydrates composing 75 to 80% of the tubers are in the form of inulin rather than starch. Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste. Dehydrated and ground tubers can be stored for long periods without protein and sugar deterioration. Tubers can be prepared in ways similar to potatoes.
I really recommend you eat them sooner rather than later since they tend to wither and soften even under constant refrigeration. Of course, if you want to take them out in the yard and plant them, that’s fine too. Just do it in a spot you don’t mind having them in for several years since they are prolific weed. But a pretty one – they are a Helianthus, so they look like 6 – 8 foot skinny sunflowers. There are plenty of recipes out there if you google search “Jerusalem Artichokes” or look on http://www.allrecipes.com – But truly these are great in a wok or in a soup. We’ll see them again before the CSA is done. So I suggest keep it simple this time and then get creative next time. Here’s a basic recipe that should work fine… http://www.food.com/recipe/uncle-bills-simple-jerusalem-artichokes-143481
Finally, a big thank you to our volunteers this weekend, Ethan and Jessica. They came down from Emory University on their Fall Break to help us out. We really appreciate the help.
Ok, so here’s the menu ingredients this week, along with some pictures from around the farm (including one of the Biodiesel setup we’re planning to kickstart this Fall.) Happy Cooking!
Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081 – web orders click here)
1x Grass Fed Cube Steak (1lb) – A fast cooking tenderized steak that is great when battered and deep fried or pan fried for steak sandwiches.
1x Grass Fed Chuck Roast (3lbs) – A very popular cut from the shoulder that is awaiting its turn for the slow cooking of the crock pot or oven.
1x Whole Chicken (Small) – Our whole free-range, pastured, heritage cross chicken. Individually bagged and sealed, and 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:
Red Russian Kale – Reunited and it tastes so good – Enjoy!
Spicy Salad Mix – (young tender brassica greens: tat-soi, mizuna, arugula, baby red mustard and more – good in stir-fry too!)
Lettuce – (It’s young but it’s still trying to bolt. We’re harvesting early to salvage the best taste. Feel free to add this to your salad mix for a fresh full bowl.)
Radishes (Watermelon or French Breakfast) – I wish we had enough Watermelons for everyone. They’re sweet on the pink inside but the “rind” skin is pepper hot. Skin it and cube it into a wonderful raw salad topping.
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)
Mixed Eggplant or Sungold Cherry Tomatoes
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)
Jerusalem Artichoke – see description above.
Basil – Sweet Thai, Genovese, Purple Ruffles or Lemon