I hope everyone had a lovely Earth Day! Of course you’re well aware that by supporting local agriculture, you’re reducing the carbon footprint on your dinner plate. And especially by supporting White Oak Pastures, you’re supporting a farm that continually makes significant efforts to limit our impact on the environment. The way we raise animals and crops actually builds organic matter in the soil year after year. Grid-tied Solar panels power up to 30% of our farm’s energy needs each day. We brew Biodiesel from waste vegetable oil to run our garden Tractor. And we compost. Oh boy do we compost! I don’t mean to toot our own horn, here. But if you couldn’t tell already, we’re just really proud of the work we do. And when Kermit the Frog tells us to make Earth Day every day, we take it to heart.
SO, Earth Day was great, but by FAR the biggest thing that happened this week was the arrival of a new class of livestock: Berkshire Hogs!! Deep in the shaded woods of our farm, 25 gilts and 2 Boars make up the introductory breeding stock of this new venture on the farm being led by John Benoit, who also heads up the Broiler Chicken Field crew. I’ve put some pictures in the slideshow below. The pictures almost capture how amazingly cute these muscular little critters are.
Finally, tonight White Oak Pastures is hosting a party for friends from Jim N Nicks Barbeque. And as I write this, there is an entire 600 lb cow finishing up a 24 hr barbeque-ing. See pictures below. It is a thing of beauty! I hope everyone enjoys their share this week as much as I’m about to enjoy the meal tonight. I wish I could wrap up leftovers and send some out to all of you…
Ok, here’s some pics and then your dinner table of contents…
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
Ground Lamb (2.5 lbs) – Back by popular demand! Our ground lamb is rich in flavor and great on the outdoor grill, stove top, or George Foreman grill.
Shoulder Roast – Time to get your roast on again! 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:
Corvair Spinach OR Braising Mix – The tastes of Spring in a convenient triple washed bag of green goodness.
Sugarsnax Carrots – Carrots are back! These early spring wonders should help you get through your dual lettuce heads this week.
Head Lettuce – One Red and One Green, just to keep it interesting. Nothing better than a Spring Salad! Try it with my new favorite salad dressing: Oil-Free Creamy Citrus Tahini Dressing from Epicurious (hint: I trade out lemon juice for limes instead!)
Georgia Collards OR Kale – The collards and kale are harvested on the main stem as we are slowly transitioning to the next crop and removing plants from the field after flowering. New crop coming next week!
Southern Giant Mustard – Bringing the heat! This classic southern favorite adds a kick to any meal. I love it with Blue Cheese on a Beef or Chicken Burger. Should be great with Ground Lamb too. Or try it bedded between a bun and a Brat and let this greenery do the work that mustard wishes it could do. Enjoy it now, because the bugs that love to eat our greens pick this plant over all the others So, we use it as a “trap crop” Consequently, there’s a very short harvest window.
Mixed Radishes – Purples, whites, reds and more. We’re trying to stay on top of the successions!
Loose Purple-top Turnips – You’ve got more than a pound to roast, cut up and sautee, juice, or dice up thin for salad toppings
Organic Herb: Citrus Thyme – One of my absolute favorites, try it with your lamb this week! Or rubbed into the shoulder roast.