Monthly Archives: January 2013

Early February CSA!

Hello everyone,  I hope this announcement doesn’t inconvenience anyone, but we are moving up the CSA delivery to Thursday Feb 7th and Saturday Feb 9th. This decision comes in light of severe storm damage suffered in the garden yesterday. Everyone is physically safe here, however, the storms did carry away one of our Hoop Houses that was protecting baby seedlings set for the first March CSA delivery. We’re going to be fine and we’ll still have food for mid-March. Yet the maturing crops originally set for delivery two weeks from now will now be plowed under to make room for more seedlings. Thankfully, the warmer than normal weather punctuated the growth of many of the crops so you’ll be able to receive a full crate of veggies next week.

In addition, our Winter Internet Sale will kick off this Friday. If you’d like to add any meat items to your CSA order, please get your order in before Monday at 5:00pm. We hope the sale is a big success, feel free to tell your friends.

Thank you for your understanding, and we truly hope everyone is safe after yesterday’s storms. Here’s a picture of our upside down hoop-house, as well as the bounty awaiting in the still-standing one. See you all next week!

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Cooking Lettuce?

Cooking Lettuce?

We put a ton of work in to our salad mixes. Each week, you’ll see slight variations in the types of brassica greens that add loft and texture to the tender buttery lettuce greens that make delicious salads. But if you ever start to look at salad as a chore instead of a joy, consider this option linked here: Cooking Lettuce?

(borrowed from Beth Budra, SFGate, 2006) Including a recipe for:

Stir-Fried Garlic Lettuce adapted from “The Wisdom of the Chinese Kitchen,” by Grace Young

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Plan early for Valentine’s Dinner!

As many of you know, I am almost too excited for the Spring CSA season to get started. Plants in the ground and in the greenhouse look fabulous so far and our new batch of egg layers are right on schedule (thanks to Mr. Darsey and the crew’s hard work!) But while we are focused on making that first March delivery a great one, I don’t want to overlook another opportunity in February. Our final winter share will run to Albany, Cordele, Ichauway, Warner Robins, and now Americus! on Thursday 2/14 (Valentine’s Day) and then Columbus on Saturday 2/16. If you are planning a special dinner that week for your sweetheart, I hope you’ll be cooking up some fresh local goodness from our farm.

As always, I’ll post the contents of your share boxes on Wednesday of that week, but if you would like to order any additional specific items with your order please contact the farm office by Monday 2/11. That gives us time to be cowboys, butchers and gardeners and prep your order for delivery.

I truly hope 2013 is off to a healthy and fun start for you all. Here’s a few pictures from around our farm these days, continuing to build bee hives, putting up season extending hoop houses, and of course, raising the cutest little biddies in town.

Thank you all for your continuing love, support, and willingness to share the good word about our farm’s CSA to your friends. We cannot do this without your participation each season! Eat well, be well!

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Cooking Tips from Chef Jim

Allow me to introduce again Chef Jim Snyder. You’ve all heard me mention him before.  He’s the culinary force behind Seasons at White Oak Pastures. He took time recently to jot down some helpful hints to keep in mind while cooking Grassfed beef. I thought it worthwhile to pass along. I’ll also add these hints to the “Cooking Tips” tab at the top of the page. And I’ll ask him to write up some suggestions for our pasture-raised Chickens next…

“Grass-fed beef is leaner than that we’ve become accustomed to because they’re not force-fed to increase their weight for market. That does create some challenges. 

First steaks: I marinate them in balsamic vinegar for a few hours. The acidic vinegar seems to break down the muscle a bit. Heat oil in a pan, then put in a tablespoon of butter. When the butter foam subsides sear the steaks in the hot frying pan – cast iron is good because it can go in the oven – say a few minutes on a side until nicely browned. Then finish it in a 350 oven for 10 minutes, or more if you like it more done.

Roasts are similar, actually. I haven’t cooked a sirloin tip, but I have cooked a rib roast (3 ribs). I also seared this on all sides, then cooked in a low, 250 oven for 3 hours. Both methods yield rare to medium rare, tender meat. Probably not as tender as we
have become accustomed to by mass market meats, but very close.
The temperature of the meat should be 130 for rare and 140 for medium rare. Let the meat rest for 15 minutes to reabsorb the juices. During that time the temperature will rise 5 to 10 degrees, so take that into account.”

You can find Jim and his edible works of art here at White Oak Pastures every weekend!


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Greetings again, and Happy New Year! I can’t believe its been a month. As you may have heard, CSA Applications are now open for 2013 and we’d love to have you join us. Please call our office or visit the website for sign up. Also, please remember to return your crates this week. I’m sure its easy to misplace them since we’re going a month between deliveries.

Well, we’re busy busy busy round the farm these days – and that’s my only explanation for posting this update at 9:30 tonight! Lambing season was a big hit this year  and the young ones are doing great – I posted a picture of one of the flocks below.  The rye and clover in the pasture are greening up nicely and the weather keeps participating in an effort to makeup for the drought of autumn.  The soil did dry up enough recently to get some seeding accomplished. Fava beans and turnips that we’ll see once the 2013 CSA kicks off in March. And the greenhouse is already littered with transplants that hint at how busy we’ll really get once Spring arrives! Finally, a special thank you goes out to Winslow Rumph for volunteering this week – there’s a picture of her below with one of our giant carrots. Ok, I’ll keep it short and sweet. There’s so much good food to talk about (13 veggies in the box this week! And T-bones coming at you too)… as always, here’s a few pics from the farm first, then meal-time!

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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 Shares: 

2 x T-bone Steaks (20 oz)

1 x Ground beef patties 3 x 6oz

1 x Ground Chicken (1lb)

Family Meat Shares: 

3 x Ground beef (1lb)

2 x Ground Chicken (1lb)

2 x Tenderloin Steaks (8 oz)

2 x T-bone Steaks (20 oz)

1 x Sirloin Tip Roast (2 lbs)

1 x Chicken Breast (2.5 lbs)

1 x Whole Chicken large

1 x Ground beef patties 3 x 6 oz

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: 

Salad Mix – Enough fresh lettuce greens and baby brassica leaves to provide salad for the whole family.

Arugula – Just enough Arugula to spice up omelettes or create a side with your T-bones this week!

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. It’s just so pretty in the winter! Hope you enjoy it!

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

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

Cabbage – Beautiful big heads. So good for you!

Daikon Radishes – These are lurking in the bottom of your crate, don’t have a heart attack when you see them. They’re delicious sautéed in Olive Oil with pepper and salt. So good! Try any number of dips with them too. They disappear in a hurry – Enjoy!

Red Ace Beets OR Sugar Snap Peas – These are the last of the winter beets and the last of the Snap Peas before Spring.

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

Chinese Cabbages – This peppery cabbage has the tender leaf consistency of lettuce. I like it stir-fried with carrots and daikon spears in olive oil with an egg or two thrown in too. Some olive oil to coat the wok is nice, but a dash of toasted sesame oil is even better. Hot pepper flakes and some pine nuts will make this dish a home-run. Serve with any of our chicken or beef for a gorgeous and delicious meal.

Multiplying Onions – At first glance, these look dirty. That’s because if you’d like to. you can plant these in your flower bed or personal garden and they will take off and make new onions for you. We started with a few and now we have thousands. I love them! And of course, if you don’t plant them, please eat them and enjoy.

Sage – The herb of the month is one of my favorites. If you want a quiet evening and care for some comfort food, try 3 leaves on a toasty Grilled Cheese Sandwich! Heaven.

Sorrel – A citrus flavored ZING-WOW to cut up and add to your salad mix, or really good green in a fruit salad with pineapple, coconut,apples, and mandarin oranges. (You know, all that stuff we grow alot of here in GA!) Some people really like the leaves raw with salt too.






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CSA Applications are open for 2013.

We’re delivering 34 weeks in 2013. There are Limited Meat, Vegetable and Egg CSA shares available. Register early and tell your friends!

Check our website for details: CLICK HERE

Or click “APPLICATION” here or on the tab above for a link to a printable application.


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