Welcome to the eighth week of your CSA! Yet for several of you, this is the first week you’ll be receiving deliveries from our farm. And welcome aboard! Like I always say, you are more than a seasonal member of our farm, you are now an extension of our family and we take seriously the commitment we’ve made to provide for you each week.
I’m hopeful that everyone took the time to read through May’s a la carte order form that I emailed on Sunday. (If you did not receive it, we may have your email address spelled incorrectly, so sorry – just call the farm and let us know.) We’ve announced some tasty new options for you to choose from including May’s artisinal cheese variety, chocolates and granola from Koinonia Farm, Elliot Pecans from Pecan Point Farm, and our own hand-ground sausage prepared by Guest chef Jim Snyder.
And I have great news regarding dairy deliveries from Working Cow! The dairy is going to allow us to come pick up your orders the same day as milking and bottling occurs. This will allow us to get the freshest milk and cream possible out to you the same week instead of holding it for a week for mid-week delivery locations. So, the delivery schedule before was really screwy and weird and now its astonishingly simple and easy.
Week 1: PLACE ALL MILK/CHEESE ORDERS! That’s this week – be sure to get your order to us by Friday at 5pm
Week 2: MILK DELIVERIES! All Milk delivered to all locations, (Just days out of the cow!)
Week 3: CHEESE DELIVERIES! All Cheese orders delivered to all locations
***There’s only one catch… Working Cow bottles the 1% and 2% varieties the day after we’re able to pick up, so those won’t be available anymore. If you still want them this week, they will be from a prior milking. I’ll send out a revised order form after this Blog post that has The rest of the items like our weekly sausage creation, granolas and chocolate will be delivered the same week as ordered and may be ordered at any time throughout the month. I’ve included some pictures below of some of the products we highlighted in Sunday’s email.
Some news from around the farm: The pigs all seem healthy and happy, having successfully rooted and wallowed a home out of their shady patch of acreage so far. I absolutely love that I can walk from my house to visit with them at anytime. There is unanimous agreement that White Oak Pastures has made a great decision inviting pork into the rotation. And this week’s on and off precipitation means more greenery to graze on for the rest of the livestock on the farm. With the warming soil temps, we’re starting to see more and more seasonal insects which means the chickens are happy and the garden is now officially a war zone. Good bugs and bad bugs battling it out with a good amount of mating going on too. It’s like a racy Hemingway novel playing out all over the farm and written each week on the leaves of your CSA greens. But we wouldn’t have it any other way, we eat to enjoy life and we grow by allowing the living earth to happen. Thank you for permitting a few holes in your leaves as collateral damage in the name of organic agriculture.
So let’s see some pictures from the farm this week and then we’ll talk about what’s in store in your shareboxes…
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
Sweetheart Ribeye (16oz) – A beautiful boneless ribeye butterflied into a romantic heart shape. Cook it together and split it with your special someone. This ribeye is a full-flavored, mild textured cut of meat that lends itself well to all types of dry heat cookery.
Ground Chicken (2 lbs) – 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:
Sweet Charlie Strawberries – Our own organic strawberries! They teased us and teased us and we finally have enough to share them with you. Thanks for being patient!
Braising Mix with Corvair Spinach – The tastes of Spring in a convenient triple washed bag of green goodness.
Salad Mix – I hope you’re in the mood for salads this week. Two heads of lettuce and a full bag of salad mix. Enjoy the seasonal bounty!
Hakurei Turnips – Mild enough to be called sweet. We always receive compliments on these japanese turnips. And they’re perfectly good enjoyed raw.
2x Head Lettuce – Once again, one Red and One Green, just to keep things interesting. Nothing better than a Spring Salad! If you didn’t try it last week, maybe you can try my new favorite salad dressing this week: Oil-Free Creamy Citrus Tahini Dressing from Epicurious (hint: I trade out lemon juice for limes instead!)
Dinosaur Kale – Rrrroooaaar!!! Some say these greens look like reptile skin. Chefs refer to this Kale as Lacinato or Toscano Kale. You’ve enjoyed Red Russian before this so I know you’ll enjoy this one too. First pick of the new crop and lots more to come!
Bright Lights Swiss Chard – We’re breaking into the second planting of Swiss Chard, which has lots more vibrant colors to enjoy in your kitchen.
Evergreen Bunching Onions – These are legit bunching onions, not to be confused with the multiplying onions we’ve featured in the past. No guarantees if you plant these in your garden, I suggest you restrict these to kitchen work. Southern Sweet Onions are on their way!!!!
Organic Herb: Sorrel – A citrus zing awaits you with this cool crisp leafy gem. I love having these around the garden to munch on through the workday. And I love adding them to salads with cocunut, cashews, and mandarin oranges – or chop the greens and add as a late post-heat topping to stir-fries for a another layer of flavor.