So it’s been a little too busy around here for me to really get into the Halloween spirit. I haven’t carved a pumpkin or even thought about a costume. As you all know, the last of our pumpkins went out in August and the winter squash were done in September. However, in the old tomato field where the peppers and eggplants are diligently still producing there seems to be something wicked stirring. In the early morning, the fog drifts linger a little longer there. During harvests, occasionally you’ll feel a chill. Last week, Lori spotted a snake curled around the branches of one jalapeno plant. And this morning, I saw spiders, too numerous to count, just hatching and engulfing a Carmen sweet pepper. I’ve posted pictures below. Take a look, I’ll wait here while you do… See what I mean, that is spooky stuff. So while the rest of the farm may be too busy to get in the spirit of the season, the peppers are doing the decorating for us.
On a less spooky note, Sweet Potatoes are making their debut this week. We have an assortment of heirloom varieties. Some with white flesh, some with yellow and some with orange. They are wild-looking and dusty but wash them and they’ll cook up nice. Here’s a recipe for Sweet Potato Fries. Cook them until crispy and try them sprinkled with cayenne pepper flakes and brown sugar. Mmmmmm. Or another Southern Staple and my personal favorite: Sweet potato casserole
Another newbie this week are Southern Giant Mustard Greens. These are a long-standing tradition in the South. Here’s Rachel Ray’s take on the southern dish:
Also, a friend turned me on to taking the raw spicy leaves and lining a bun, wrapping them around sausage or a “marinated Asian eggplant hot-dogs No need for yellow Mustard when you’ve got a whole leaf doing double duty on spice. That may a be a bit much for some of you, but ye brave that do shall be rewarded.
Other news around the farm, the turkeys are looking amazing! If you haven’t pre-ordered yours yet, I hope you do soon. The cover crops are still going in all over the farm. The long October dry spell continues yet the morning dew offers just enough moisture to germinate and nourish the young rye and clover. It’s always a gorgeous sight to see the verdant green rye and clover covering the pasture when Winter has cloaked the rest of the farm with its drab defoliant. We’re so blessed to be able to graze these pastures 12 months of the year. And we’re thankful for your membership with our farm too. Finally, thanks to the good folks from Ichauway that came out to the Bonfire Saturday night, I threw in a picture of the roaring furnace we made. Good times.
Here’s what we have for you 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 – 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.
2 x Grass-Fed Ribeye Steaks – This steak is simply the rib eye, with the rib bone attached.
1 x Grass-Fed Ground Beef Patties 6oz (3 patties) – Save time in the kitchen with White Oak Pastures’ ground beef patties, made from our 90% lean ground beef. No need to portion and form them yourself!
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:
Southern Giant Mustard – Spicy Traditional Green of the South. Cook it up anyway you like – see discussion above.
Braising Mix – (tender brassica greens: tat-soi, mizuna, arugula, baby red mustard and more – good in stir-fry too!)
Lettuce – (It’s young but we are harvesting early to salvage the best taste.
Hakurei Turnips or French Breakfast Radishes – Both are great raw, the radishes are spicy and the all white turnips a tad sweet. Great on salads or sautéed in with olive oil, S&P, and some rosemary.
Bok Choi – more to come, I love these in the fall and early Spring – one of my favorites!
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!
Sweet Potatoes – not the prettiest in the world, but great tasting assorted heirloom varieties.
Basil – Mostly Sweet Thai, also Genovese, Purple Ruffles or Lemon