2013 CSA: Week 5

Ok, you know that its Spring when the Blog update that should have been written by 3:00pm is just now getting started well after 10:30pm…

And even though its late, I have to start this update off by publicly bragging on my crew. We’ve been stretched thin this week with some of our crew performing mandatory vaccinations on our youngest laying hens. This means that last night, the alarm went off at 2:30am and they vaccinated from 3:00am until 6:30am. Then they showered, ate a light snack of a breakfast, and gleefully harvested and packed this morning and managed to get the first plantings of squash and cucumbers into the ground this afternoon. They’re all troopers! And I’m blessed and honored to have them at my side. I’ll save other farm musings for later and jump right into the thick of things… Let’s talk food!

All manner of greens remain the star of the show this week: Fresh first cuttings of salad mix, young tender arugula and mizuna. More beautiful radishes and the first turnips of the spring. Also, there’s a special treat that you can either eat or plant in your own garden. For our favorite  omnivore members, Party wings and a succulent Boneless Shoulder Roast await you in your meat share as well. It’s going to be a delicious week!

We’ve placed the order for dairy and will begin distributing those orders as described in the previous e-mail. And starting in May, we’ll also be offering Pecans from our good friends George and Becky Rogers at Pecan Point Farm. These are some of the best pecans I have ever tasted. They’re grown without chemical sprays and with lots and lots of love. We bought just enough so we can offer them to you at $9/lb. You’ll see it on the order form for May, but I was too excited to wait. I’m awful at surprises.

And here’s what we have 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)

Party Wings (2-2.5 lbs) – Free-range, pastured, heritage cross chicken wings that have been cut into drums and flats for your convenience. 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.

Grass-fed Shoulder Roast (3 lbs) – The most flavorful and versatile roast of all. Great for slow smoking, oven or crock pot cooking.

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: 

Ruby Red Swiss Chard – Is back, and redder than ever! So nutritious and so beautiful.

Baby Bok Choi  – We’ll have some grown-up versions of these on the way, but they were way to cute at this age not to share. But not too cute to eat, throw them in the stir-fry this week with your Stew beef. Towards the end though, because these are great tender little gems that can also be eaten raw. We’ll share some recipes for these in later weeks – One of my favorites!

Salad Mix  – First cutting! The true taste of Spring in a convenient triple washed bag of green goodness.

Arugula OR Mizuna  – Guess which one you have! The serrated leaf is Mizuna and the rounded-lobed leaf is Arugula. Both make for excellent Spring time pre-basil pestos.

Georgia Collards – Excellent protein content. Try using the raw leaves as a wrap for yummy burritos!

French Breakfast Radishes – So gorgeous and delicious -We’ve been spacing these plantings out pretty well so we hope to share fresh radishes all spring long. Enjoy!

Multiplying Onions – The leeks are behind us and the Sweet vidalia type onions are a few weeks away still. If you absolutely need an allium, you can always have one growing in your own flower bed. Your multiplying onions this week are not washed very well because you can plant separate the individual onions and plant them 6″ apart in full to partial sun. Water them in and mulch around them and by fall, you should have 8-12 more onions in its place. Keep separating them again and again and pretty soon you’re an onion farmer.

Organic Herb: Lemon Balm – A member of the mint family and known for its medicinal qualities and calming effects. Cut these up and freeze them in ice cubes for a terrific tasting easy twist on ice water or iced-tea. Great for hot teas too. Also this makes a nice natural mosquito repellent if you crush the leaves and rub over your exposed skin.

New this week, Purple turnips – They’re still putting on size, but we robbed some to share with you this week. Your share just looked empty without more roots in there with all of those gorgeous greens. More carrots and beets to come, but for now – Be proud to eat Purple!


Categories: CSA (Community Supported Agriculture) | 3 Comments

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3 thoughts on “2013 CSA: Week 5

  1. What is the best way to store the bok choi? I have never used it before so I dont know very much about it. I was planning on making a stir fry on Monday evening and my baby bok choi was completely withered and dead after 1.5 days. I must have stored it improperly.

    • Sorry that it withered so quickly. If your pickup location does not offer refrigeration, always try to pick up as soon as you can in order to get the fragile greens back into refrigeration. You can also run some ice cold water in your sink and dunk any greens that look like they’re starting to wilt and that will enliven them. Shake them off and keep them in the crisper. But try to plan your meals to capture taste and freshness too. The really tender greens and lettuces can be included in your first meals and the items with staying power like roots crops, cabbages, etc can be used up at the latter part of the week. But truly, if kept at 40f, most of your produce should stand up to a week in the fridge. Thanks for letting us know.

  2. Ok thanks Tripp, my crisper was full so it went into the worst possible place in the fridge, the top shelf. I didnt even think to put it into a bag with a paper towel like I usually do. Thanks again!

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