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!
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.