Monthly Archives: March 2013

A Slow & Low Easter

The lamb shoulder roast in your CSA share box this week may be new to some. But if you’ve ever experienced a well-prepared roast before, you understand just what succulence this cut can unleash at a dinner.

Lidia Bastianich at Epicurious writes “Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get a clean, precise cut of meat from the shoulder, but it will be delicious.” Her recipe and more are linked below. Happy Easter and Passover to all!

Epicurious: Lidia’s Recipe for Lamb Shoulder Roast

Southern Food: Garlic & Lemon Lamb Shoulder Slow Roast

Mike Davis at Food & Wine: Lamb Shoulder Braised with Syrah

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Categories: CSA (Community Supported Agriculture), Kitchen | Leave a comment

2013: Week 3

Wow, Cold snap last night! And its gonna drop again tonight! Keep your fingers crossed for the field tomatoes please. We’re wrapping them up with frost protecting row covers but the leaves are already burned a bit from last night’s frost. Good thing we have more on the way, as well as some already growing nicely in the High Tunnel. Also, we’ve already seeded our first flats of Squash and Cucumbers, and our first Bush beans will be going in the ground soon as well. This train has already left the station and we are well on our way! Have I ever told you how glad I am that you’re on board with us. Because I am. Sincerely!

We have our annual Organic Inspection tomorrow so we’re tidying up a bit, weedeating and mowing the grass, putting the greenhouse in order, weeding here are there. That being said, I’m gonna make this posting short and sweet. I do want to thank everyone who has shared pictures and recipes with us. It means so much to see the fruits of our work being enjoyed by families and individuals who really care about what goes into their bodies. I plan to share the pictures along with some of the recipes soon in a special posting. Keep ’em coming!

Alrighty, Ready for a brand new delivery of wholesome freshness? Here’s what you can expect…

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

Pasture-Raised Chicken Halves (2 halves per pkg) – One free-range, pastured, heritage cross chicken in two halves. Our chickens are raised with no antibiotics or added hormones. Our chickens are also Step 5 rated by the Global Animal Partnership, which is the highest animal rating.

Lamb Shoulder Roast ($19.99) – An excellent cut for slow-cooking and braising methods.

 

Pasture Raised Eggs: 

1 dozen 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. (We’ll have more egg shares available in May! Please email me or call our office today to get on the waiting list! 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: 

Braising Mix with Spinach  – It’s back again. More mature than our salad mix greens and perfect for Stir-fried side to your lamb roast this week! Just enough spice to make it nice.

Baby Arugula  – A CSA favorite. We like to add this into many of our mixes, but it’s so nice on its own. Cooked or fresh for a nutritious and flavorful salad. You could also rock this into a wonderful pesto. Please enjoy!

Kale/Chard/Collards – The famed “OR” items. This week, you’ll be getting one of these three in your box.

Valentine’s Mix Radishes – They keep getting better! Mostly, French breakfast varieties, but many of you will see purple, cherry belles, and white icicles too. Mmmmm. Don’t forget to use the greens too!

Head Lettuce – 2 heads of exquisite freshly harvested head lettuce. It’s just that time of year. Celebrate seasonality and SALADS!

Leeks – A great addition to any sautee, omelette, or for flavoring your chicken and lamb dishes this week.

Paneer Cheese –  Made here at White Oak Pasture’s certified kitchen by Jay Barrows using Working Cows’ Organic Milk. Paneer, also spelled “panir” is an Indian cheese similar to farmer cheese or pot cheese with a consistency similar to Feta.  Panir is a mild, un-ripened cheese that readily absorbs the flavors of the herbs and spices used with it in cooking. Jay has blended in a White Oak herb blend to the recipe and drizzled in some olive oil and a cracked peppercorn medley so you have a ready made snack or appetizer, just flip the container onto your serving dish and pair the cheese with your favorite crackers or sliced vegetables.

Please see the other blog post from today to learn how to order cheese and other dairy items starting in April. Thanks again! Hope everyone thoroughly enjoys their shares this week!

Categories: CSA (Community Supported Agriculture) | 3 Comments

Monthly Dairy/Cheese option for CSA!

All great meals start with quality fresh ingredients. And so naturally it seems to be true for Cheese as well. I’m so proud this week to spotlight our own Jay Barrows along with Alabama’s first Organic Dairy ” Working Cows” in bringing you this week’s featured artisinal cheese in your veggie CSA box this week.  Jay plans to create several new, soft-textured, gourmet cheeses using White Oak herb blends that will be featured each month during the CSA season.

Which brings us to the dairy option available to CSA members starting in April (next week!)

So this is how it would go each month…

Week 1: Jay will be announcing at the beginning of each month the seasonal cheese varieties he’ll be making. CSA members will have until the end of the first week to sign up for that month’s cheese variety. At that same time, CSA members will also be invited to add on orders for products directly from the dairy. (see product list below) **Look for the update next week for April and Please call the office with your order by Friday close of business: 229-641-2081.

Week 2: We place the order Monday and pick-up from Working Cows by the end of the week. (It’s not Borden, they only have 150 cows – so their policy is similar to our Meat a la carte orders where you place your order by noon and we deliver same week) Saturday drop-off locations would receive their Milk orders on week 2.

Week 3: Wednesday and Thursday drop-off locations receive their Milk orders. All drop-off locations receive their fresh cheese orders.

Clear as mud? So… how much would it cost?

Here is a list of the products available at the CSA price (roughly 15% above Working Cows’ on-farm prices).

Jay Barrow’s Artisinal Cheese Creations  –  $8.00 ~ $12.00 (varies by variety)

1 gal. fresh, grass fed, wholesome, organic, local, cream rising milk –  $ 7.00

1/2 gal. white milk (2%, 1%, Fat Free and Whole) – $ 4.00.

1/2 gal. Organic Chocolate Milk $ 5.00      Cream 1/2 gallon is $ 11.50

As our CSA membership grows, so will our buying power and we hope to negotiate a wholesale discount in the future.  Many of you displayed an interest in dairy and we’re happy to offer this opportunity while supporting the good work that our friends at Working Cows are doing too! So, enjoy your free cheese share this week and look out for an invitation in next week’s Blog-post inviting you to order for April. And in the meantime, buzz over to the Working Cows website to learn more about low-temp pasteurization and grass-fed organic milk! http://www.workingcowsdairy.com/13.html

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Quick update for Columbus & a Congratulations!

Quick heads up to the Columbus folks, Tomorrow there is a race downtown. But we will still be there among the fit masses. A rep from the city said we could still operate the normal drop-off spot during our regular hours, 8 until 10:00am.  If anything unexpected happens, Frankie will call each of you to let you know his whereablouts. Also, Frankie is bringing some extra veggies and eggs to sell so tell your friends and make sure he drives home empty handed! And start telling your friends and neighbors to come out and see us on April 6th when the regular market begins as well. See you there!

And Big News today: Cindy Barrows and Evelyn Taylor, aka the infamous White Oak Pastures Canning Crew, have just successfully completed “Better Process Control School.” The week long training course held at UGA in Athens focuses on value added products including canning low acid and acidified foods. I can’t wait to see the great products we’ll be able to offer in the future once Cindy and Evelyn start rolling. In two weeks, we’ll be featuring their first creation in your veggie-boxes, Pickled Hakurei Turnips! And as more and more options become available, we hope to make them available to you for add-on orders via the website or Blog updates. Much like the sausage we’re now offering, these canned items will be in limited supply so make haste when you hear the update.

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Categories: CSA (Community Supported Agriculture) | 4 Comments

2013 CSA: Week 2

Happy belated St. Patrick’s Day! We’re carrying the festivities forward into this week with lots more Greenery – of an edible nature! Fresh new Head lettuce! 3 varieties of Nutritious Kale! Gorgeous Ruby Red Swiss Chard! and lots more. And exciting news from the farm!… Our new round of laying hens are starting to earn their keep so we are well on track to accept more members for the egg CSA starting May 1st. Furthermore, the greenhouse, which was bursting with plants just a week or two ago, is starting to cycle out the younglings. Each week, more and more leave to harden off prior to transplanting into the field. And with the added daylight hours and rains of late, it won’t be long until we’re back on schedule with increased veggie production. Which brings us to the waiting list.

By mid-April, I will have emailed those of you on the veggie and egg waiting list that I believe we can accommodate. Once we are finally at capacity, I will send out an email announcement to the entire group.  Finally, I want to thank you again for being positive spokespersons for our farm in your community. Your word of mouth is the very best advertising we could ask for. And, you guessed it, we need more of it please. We’ve committed to dropping off at your stop all year, so please help make it worth the miles by having any of your friends add their orders to the delivery each week. Please just get your orders in by noon on Monday so we have plenty of time to get your orders packed perfectly.

Wow, almost forgot! Big thanks to our neighbor farm and Bakery, Peace Valley! They are located on Hwy 27 in Colquitt GA and I think you’ll agree with us that their Strawberries are amazing. We tried to fit the pints snuggly into your veggie boxes. However, please use caution – Your strawberries may have shifted in transport to you!

Here’s what else is in store for you this week…

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

2 x Grass-Fed Ground Beef Patties (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 Chicken Tenders (2.5 lbs) – Free-range, pastured, heritage cross chicken tenders. Our chickens are raised with no antibiotics or added hormones. Our chickens are also Step 5 rated by the Global Animal Partnership, which is the highest animal rating.

Try this Recipe for Garlic encrusted chicken with a Thai dipping sauce:

 

Pasture Raised Eggs: 

1 dozen 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. (We’ll have more egg shares available in May! Please email me or call our office today to get on the waiting list! 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: 

Spicy salad Mix  – Just enough baby lettuce to call it salad and young tender brassica greens to spice it up a tad and give it some uumph! Add your head lettuce to make this mix go even farther. And if you can keep your hands out of the strawberries, toss some in for a perfect Spring salad!

Kale (Red Russian, Winterbor or Toscano) – Kale is a staple of the White Oak CSA, and these three varieties make up the award-winning rotating cast.

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

Carrots -OR- Radishes – While the flooding ran off with most of our planned radishes, we were able to salvage some of these young tasty wonders. Since there are not quite enough to go around, some of you will receive an extra carrot or two for salad toppings instead. Enjoy! 

Personal Purple Cabbage – The last of our winter stockpile. Big or small, we hope you enjoy your share this week. (There are a few green ones in there too – Surprise!)

Parsley – Triple Curled or Flat leaf, This too is one of my favorite herbs in the early Spring. The smell is so uplifting during harvest! Try it with chopped fine and sprinkled into sautéed radishes and scrambled eggs with a pinch of sea salt. Or mix into your dipping sauce for your chicken tenders! (see recipe above)

Strawberries – Fresh from our friends, Peace Valley, in Colquitt. Our strawberries are on the way, but Peace Valley has a strong reputation for growing tasty fruits and we wanted to share that with you early this season.  My favorite über simple yet elegant desert with fresh strawberries goes like this… One large wine glass, filled with separated layers of chilled cut strawberries, freshly whipped cream, along with splashes of balsamic vinegar along the way.

Leeks – Turns out leeks pair really well with seafood, I really liked what Aimee over at Simple Bites had to say about Leeks. (Scroll down halfway for Baked Salmon Stuffed with Leeks) CLICK HERE FOR RECIPE AND MORE ON LEEKS

Categories: CSA (Community Supported Agriculture) | 10 Comments

2013 CSA: Week 1

Greetings all! The first week of CSA deliveries has arrived! This is what we live for; to share this farm-fresh food we produce directly with you each week of the season. Thank you, thank you and thank you for going on this culinary adventure with us. Carlo Petrini, the founder of Slow Food, has a special term for the dedicated customers that fuel our food movement the world over: “co-producers.” And that you are! You are “co-producers” and not merely “consumers” because we know that without you and your family’s discerning taste we would not have jobs. You are more than “consumers” because your consistent demand for locally produced food that defies “convention” will not be muted. You have agreed for better or worse to ride the wave of seasonality, through bounty and scarcity, through flood and through drought, for 34 weeks. And during that time – We will all eat together! As you and yours sit down together at your table, so shall mine. And each time that my harrow tears this patch of earth, make no mistake that I have you in mind at the end of the row. And the same ethic rings true throughout our pastures and in our abattoirs.  You are co-producers and not consumers because you demand better, you demand more.  And because you have chosen to spend this year with White Oak Pastures, you are more than co-producers to us, you are family! We welcome and invite you to have fun, explore new items we introduce each week with an open heart and mind, and give us feedback whenever possible.

So, without further delay, here’s what we have in store for you this week:

*PS (read: a further delay) – Many of you had questions regarding specific a la carte items mentioned in the previous post. Have no fear, as each arrives, I will better explain the offerings we will be able to make available. In the meantime, please be thinking of the volume of each item your family might be interested in receiving each week or month (e.g. milk, pecans, bread).

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

2.5lb Ground Lamb – Our ground lamb is rich in flavor and great on the outdoor grill, stove top, or George Foreman grill.

2 x Grassfed Tenderloin Filet (8 oz) – Derived from the most tender muscle of the beef carcass, these steaks are the master of all steaks. Savor them for the evenings that really count. They lend themselves well to grilling, broiling and pan frying.

3 x Ground Chicken (1 lb) – Our ground free-range, pastured, heritage cross chicken. Our chickens are 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: 

1 dozen 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. (We’ll have more egg shares available in May! Please email me or call our office today to get on the waiting list! 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: 

Stir-fry Mix  – A truly verdant assortment of Spinach, Arugula, Mizuna, Tat Soi, Purple Mustard and baby Kale! Use to green up a stir-fry or an omelette, or saute’ as  a delicious side with your Tenderloin this week!

Red Russian Kale – Nothing beats winter greens. Toscano, Red Russian or Winterbor Kale or Good old Georgia Collards.

Georgia Collards  – We hold sacred this southern tradition! But you don’t have to use your grandmother’s recipe. We pick ’em tender and young so fatback and hours of boiling aren’t exactly necessary. Saute’ in olive oil with garlic and a splash of rice vinegar and a dash of sea salt for a  healthy and delicious spin on this classic southern green!

Carrots – Our carrots are “exploding with nutrients! Literally! This year we tried overwintering carrots. They were our best winter crop yet. The taste is still amazing but as the weather warmed  prematurely this year, the carrots continued to grow and grow. Everyone this week will receive at least one “exploded” carrot in their bunch. We washed them but held back short of using a toothbrush to clean them – so you’ll have to finish the job. Our second succession of carrots (and all the beets) has been washed away by flooding in February. So enjoy these less than perfect but still tasty roots in the meantime until Spring catches up with our more recent plantings.

Purple Cabbage – They take forever to grow in the winter. I’m so glad to have that bed space back. Please enjoy these! One large or 2-3 small.

Sorrel – This is one of my favorite herbs in the early Spring. Check out our blog post from last year on Sorrel which offers some tasty recipe ideas too. https://whiteoakpastures.wordpress.com/2012/05/02/recipes-this-week/ 

Rosemary – This fragrance should hit you first when you crack open your CSA box. With all of that wonderful ground lamb and Chicken, I wanted to offer enough of this special herb to last through all of your meals this week.

 

Leeks – You may notice a puddle of water under your CSA box this week because there are at least 4 leeks in there! Ha Ha 🙂  Try these diced into your ground chicken or lamb – Amazing!! 

 

Categories: CSA (Community Supported Agriculture) | 9 Comments

Introducing “a la carte” options

Well, I hope everyone is coping well with the diurnal jet-lag that is “springing forward” for daylight savings.  This week marks the beginning of regular CSA deliveries and we couldn’t be more excited. Many of you have expressed interest in expanding the varieties of products that we offer each week beyond the Organic Vegetables, Pasture-Raised Meat and Scrumptious eggs that we’ve offered the past two years. SO… We are pleased to introduce over the next few weeks some new offerings we are really excited about! In light of inclimate weather events, our lighter than normal vegetable shares will be amended to include samplings from the following farmers. If you like what you see (or, um… taste!), then contact us and we’ll start making these offerings a routine option for everyone!

Pleasant Valley Strawberries! –  Now we do grow strawberries, but we want to make sure we have enough for everyone to enjoy. So we’re partnering Pleasant Valley in Colquitt GA who are known for their exceptionally sweet and fresh strawberries. We’re planning to include these in your veggie box on week 4.

Dairy! – Ask and ye shall receive. Please email me if you are interested in receiving a separate dairy share that could include Organic Milk, Butter, and several types of cheeses produced in partnership between our own Jay “the Cheesemonger” Barrows and Working Cow Dairy in Alabama. (http://www.workingcowsdairy.com). Look for his acclaimed Farm-Fresh Paneer cheese to grace your Veggie-boxes on week 3.

Canned-Goodness! – Evelyn is the queen of canning at White Oak Pastures’ Pasture to Plate Restaurant! And since there are only so many okra, peppers, tomatoes, turnips, cabbages, and so on that a family can eat during the year, we can alot of the seasonal freshness into jars to share during leaner months  And so it is in early Spring: We may not have peppers on the bush, but I’ve got pepper jelly for your toast! Look for a sampling of our most popular jars to be shared in Week 2 with your veggie boxes.

Breads! – More to come here, we have a couple of sources for AMAZING! bread – from slicing 100% freshly ground wheat breads to Artisan loaves that would make the French jealous.

Pecans! – We’ve planted some trees of our own in recent years all around the farm. But George and Becky Rogers at Pecan Point Farm are great friends of ours and we’re hoping to introduce their terrific pecans to you on week 5.  

Last but not least, for any of you that are participating in the Vegetable CSA or Egg CSA only, please know that you can always add Meat to your order each week by shopping online with us at www.whiteoakpastures.com.  We ask that you submit your order by Monday at noon.  And just like last year, your order will arrive at your CSA location in an insulated box on dry ice or with gel packs.  When you pick up your items, you will transfer them to your own cooler or bag to carry home. The boxed packaging and any gel packs will stay with us to be re-used. That way you don’t pay for any packaging – just protein! (The picture above shows our new cooler bags which are available to our market customers for $5 – they’re insulated and work great for carrying all your groceries home from market, but especially our meat! Call us and we’ll bring one for you with the next delivery.)

Thanks for helping us spread the word. You are our MVP customers that receive the freshest and best we can offer each week. We think of each of you as part of our extended family and strive everyday to serve you better. I’ll write you Tuesday and let you know what to expect in your share boxes this week – Take care until then!

 

Categories: CSA (Community Supported Agriculture) | 12 Comments

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