Monthly Archives: December 2012

Winter CSA: December

Greetings to all Winter CSA members! Go ahead and make room in your refrigerator because you’re going to need it this week. Cabbage, Greens, Carrots, Beets, Kohlrabi, and more! Some of you have a month’s worth of eggs and meat coming your way too. I’ll list out the contents of your shares below, but first, a little tutorial for the new members. Please review the “CSA Manual” link at the top of this page. Here you can find out what to expect when you pick up your shares at each drop-off location, as well as some helpful hints on storing your veggies properly. Please review your delivery dates here too and go ahead and mark your calendars – It’s not always the “SECOND WEEK” (Sorry for that misunderstanding everyone.) Also, Click on “Meat CSA: Cooking Tips” for some hints on cooking grassfed meats to optimize its natural flavors. Finally, you can also use the Search Bar to the right to look up “Recipes by Ingredient.” This will save you a lot of time if you don’t remember: A. What the heck to do with Kohlrabi? B. What week you had it in your share box last spring.

Well, I am so happy to be delivering again this week. Since we last spoke, we’ve seen the end of a long dry spell, a lambing season!, lots of construction on mobile laying-hen houses and nestboxes, as well as a new Brooder house on the farm for all the birds. We’ve started regularly home-brewing our own Biodiesel using Waste Veggie oil from our own restaurant. We’ve tasted the first rogue strawberries that we’ll see again next Spring. We’ve planted 6000 organic sweet Vidalia onion transplants, and even more garlic cloves. I had Lasek Surgery, and Frankie and Lori attended a Farming Conference up in Kentucky. Needless to say, we’ve stayed busy!

And after an unseasonably warm spell, it was refreshing to feel December’s chill during harvest this morning  As you may have heard me remark before, a light drizzle and overcast skies on a harvest morning is a real blessing. All of your vegetables are harvested at the peak of freshness, and for most veggies this time of year, that means first thing in the morning when the water content is high. This ensures the best taste and a longer shelf life in the fridge. I hope you all truly enjoy the food we’ve grown for you. It is our profound honor to do so and we thank you for your continued support. Here’s a list of what’s in store for you this week.

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Meat CSA: (call us on Mondays for any additional a la carte orders: 229-641-2081 – web orders click here)

Individual meat CSA:
1x Party Wings (2.5 lb)
1x Ground Chicken (1lb)
1x Ground Beef (1lb)
2x NY Strip Steaks 12 oz

Family Meat CSA:
2x Party Wings (2.5 lb)
2x Ground Chicken (1lb)
4x Ground Beef (1lb)
4x NY Strip Steaks 12 oz
1x Large Whole Chicken
1x Chicken Tenders (2.5. lb)
2x Ground Beef Patties (6oz patties 3/pk)
1x Chuck Roast (3lb)

Pasture Raised Eggs: 

1 dozen for Individual or 4 dozen for family share: 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 – A Staple of the White Oak Pastures CSA. Whether you juice, stir-fry, or just like it on Pizza, Kale is a mainstay for our members. We’ll try for another variety next month.

Ruby Red Swiss Chard OR Flash Collards  – Green goodness, so healthy and delicious!

Carrots – These are some beefy carrots, Best crop yet. Enjoy!

Cabbage – Beautiful big heads. Search recipes for past recipes. Or make sauerkraut!

French Breakfast Radishes – Spicy goodness. Try them fresh in a wrap, sliced thin on buttered toast, or sauteed in EVOO with Rosemary and salt.

Red Ace Beets – Much like the popular Detroit Dark Reds, packed with flavor. I love them sliced thin and roasted with olive oil, salt and pepper. Cook until slightly crispy! Yum.

Purple Kohlrabi – We left more leaves on this time since some of you like to stir-fry the greens. Here’s our suggestions from last Spring:

Lettuce – One or two heads to make a fresh salad. Or to top off some nice Grassfed hamburgers.

Eggplant – The last tastes of summer and fall. 

Sweet Peppers – The last tastes of summer and fall

Hot Peppers – just enough to make some spicy cornbread to pair will all those greens!


Categories: CSA (Community Supported Agriculture) | 3 Comments

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