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

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9 thoughts on “2013 CSA: Week 1

  1. knpoduch

    Very excited! Cant wait to get our box!

  2. Georgia Mom

    How long will WOP ground lamb, chicken, and beef keep in the refrigerator after it is thawed?

    • I would thaw the ground chicken and lamb less than a day before cooking for the best experience. And as for the Tenderloin, 2-3 weeks would probably be optimal. You have 34 weeks to experiment and define your personalized aging preference. I’m perfectly fine with zero aging myself, but I’m a low-maintenance kind of fella.

      • Leigh

        Tripp,
        Did I understand correctly that I should thaw the steak in the fridge 2-3 weeks before I want to eat it? If that’s the case, is that like the eat it now or thow it out time frame? I haven’t heard of keeping meat in the fridge for that long and it still bring ok to eat. (Realizing that I am a newbie and feeling kinda silly to be asking- I’m hoping you don’t laugh so hard that you hurt yourself…) BTW we love our assortment of meat and veggies- the kids thought the exploding carrots were the bomb! 🙂

  3. Ok- im trying the quiche recipe only im using leeks with the sorrel! Cant wait to taste it. Id like to get on the egg list for May. Thank you!

    Teresa Goode Sent from my iPhone

  4. LSmith

    Tripp, thanks for taking my call this morning. My husband met up with Frankie, however he came home with the red meat box with dry ice and insulators?? I will return it all next Saturday and purchase one of your insulated bags. BTW just had some WOP scrambled eggs…delish!

    • The red meat box is yours to hold until the next time you pick up with us. Just keep your name card in it so we know it’s your week 1 sharebox. When you come back to see us, bring us your empty box and we’ll give you this week’s full one. We try to make it easy. Glad you’re enjoying those eggs too.

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