Monthly Archives: May 2013

2013 CSA: Week 12

This week’s veggie box is another heavy one. Even without potatoes, and no Kale *GASP!* this is a very special week indeed because you share includes several members of the plant family Cucurbitaceae. That is: Green and yellow Patty-pan, Straightneck and Crookneck Squash, Costata Romanesco Zucchini, different varieties of slicing and pickling cucumbers including some lemon cucumbers. We will not normally overload you with squash and cucumbers, but we wanted to kick the season off right. So…

This week, Wednesday and Thursday pick-ups will have approx. 3 lb of pickling cucumbers in their share-boxes this week. Next week, Friday and Saturday pick-ups will be receiving pickling cucumbers, so you guys have more time to get your spices, vinegar, and sugar purchased.  Please consider this easy recipe from Martha Stewart for Refrigerator pickles if you don’t have a favorite go-to recipe yet: CLICK HERE FOR RECIPE

 

There are many other firsts of the season to enjoy this week, including Sausage for the Meat CSA! And Kohlrabi! (Read more below) as well as Bush Beans! But the cukes and squash are the big news this week, so let’s take a look at the pictures below to decipher which is which…

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

Party Wings  – (2.5 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.

Artisan Sausage – Local Chef Jim Snyder handcrafts these delicacies with special spices and our own organic vegetables. We’ve received rave reviews on this sausage and we’re happy to share it with you.

 

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. (Wanna add eggs to your order this week, 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:

Farao/Chinese Cabbage – Either a regular head of cabbage or Chicnese Cabbage: A peppery lettuce type cabbage that is uber-excellent for stir-fry. A personal favorite of myself and “yellow margin leaf beetle” Consequently, we had to harvest a tad early since the little critters were starting to take over. I guarantee you that the inner leaves are still terrific. Just wash thoroughly.

Bush Beans – Gold Rush, Green Provider, and Burgundy Bush beans. The kudzu bugs are already swarming so we’ll all enjoy beans while we can.

Braising Mix – A familiar mix, but probably the last until Fall.

Carrots – The sweetness keeps on coming. I love seeing the successions of these carrots coming up right on schedule and knowing that we’ll have carrots for many weeks ahead.

Watermelon Radishes – These are miraculous! The rind of this radish is spicy hot but the interior is as sweet as, well, A Watermelon!

Head Lettuce  – Still holding strong. Romaine and Green loose leaf varieties this week.

Kale – Psych! NO KALE THIS WEEK, COLLARDS, OR CHARD this week. Never fear, they are not gone, just growing back more slowly in the drought.

Sweet Vidalia Onions – Ok, they can’t officially be called Vidalias because they were grown here in Early County, but these did start out as certified organic transplants grown on a farm in Vidalia country, so we consider them “grandfathered” in.

Squash – We have patty-pans that look like yellow or green space ships, and we have yellow crookneck and straightneck squash. Finally the ribbed zucchinis are called Costata Romanesco. They are tender even when large and taste amazing. (see pics above)

Cucumbers, Slicing – You have between 3 and 5 slender dark green or small round pale ones called lemon cucumbers. (see pics above)

Cucumbers, Pickling – Wednesday/Thursday Only – approximately 3 lbs of pickling cucumbers. Try out the recipe above for refrigerator pickles, or flavor your own blend and get your can on. Water imbalance and intense sunlight have managed to turn the pickling cukes yellow and orange. They are perfectly fine to eat and pickle though.  (see pics above)

Mountain Mint – Perfect for refreshing cocktails and sweet teas this time of year.

And introducing… Kohlrabi – Funny looking, maybe. Some say they look like Sputnik satellites. All agree after they try them that they taste great! Here’s a recipe from last year: CLICK HERE

 

Categories: CSA (Community Supported Agriculture) | 7 Comments

2013 CSA: Week 11

Hey all! The heat is creeping up on us! The crew and I are already looking forward to the siesta schedule we adopt in June. We’ll work from 6am to noon, and then break til 4pm when we return to finish out the chores of the day. With the longer daylight hours come less time spent thinning, transplanting and weeding salad mix greens and lots more time spent harvesting. It’s always a wonder to watch the bounty that mother nature provides during the heat of summer. We’ll just try to keep pace. Right now, we’re stockpiling the early squashes, zucchini and cucumbers from this week to make sure we have plenty to share with everyone next week. And the first tomatoes are beginning to roll in as well so it won’t be long at all.

These are exciting times for the egg layers at White Oak Pastures. Farmer Frankie has begun earnest preparations for growing our laying flocks in new pastures around the farm. The newest birds are just now at 17 weeks and have already begun laying small eggs. These of course, are completely edible and delicious and fresh. As part of the CSA, you may see some of these smaller than average eggs in your boxes but that’s just part of the life cycle we endure as farmers and you help us bear as members of the farm. As the bird ages, we also share the larger eggs that are often laid, including the occasional egg with a double yolk. Check out some pictures below of Lori in action pre-wash rinsing just a few days worth of eggs.

And finally, here’s a link to a short video tour of the washing shed where your veggies are washed and packed each week. Many of you may not take the opportunity to come visit the farm so this is a neat glimpse behind the scenes. The short film was made by Christine Anthony and Owen Masterson through Georgia Organics. CLICK HERE TO WATCH!

This slideshow requires JavaScript.

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

Eye Round Roast  – Alot of flavor and prefers to be cooked with wet heat.

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.

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. (Wanna add eggs to your order this week, 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:

Chinese Cabbage – A peppery lettuce type cabbage that is uber-excellent for stir-fry. A personal favorite of myself and “yellow margin leaf beetle” Consequently, we had to harvest a tad early since the little critters were starting to take over. I guarantee you that the inner leaves are still terrific. Just wash thoroughly.

Broccoli – Some big heads, some medium heads, but thankfully, just enough to go around. Hope you enjoy it!

Carrots OR Beets – You can’t go wrong here…

Watermelon Radishes – These are miraculous! The rind of this radish is spicy hot but the interior is as sweet as, well, A Watermelon! Try it out, you’ll be happy you did.

Head Lettuce  – Results are in and The Red leaf is amazing! This new planting is holding up to the heat better than I’d expected and there’s another on the way.  Just one this week.

Kale – Red Russian or Toscano varieties this week. I’m falling in love with this green all over again in morning juices and smoothies.

Collards – If you missed your chance to try the Collard pesto the other week, I recommend it. We harvested some of the bigger older leaves this week because we were noticing Downey Mildew on the leaves. We rinsed them, but a cold water wash on your end and cooking is more than enough to stay on the safe side.

Sweet Vidalia Onions – Ok, they can’t officially be called Vidalias because they were grown here in Early County, but these did start out as certified organic transplants grown on a farm in Vidalia country, so we consider them “grandfathered” in.

Potatoes – You’ve waited long enough! Red Pontiac New potatoes just for you. Enjoy!

Strawberries OR SugarSnap Peas – I was really hoping for enough of each of these to do full shares. But alas, it’s either a half pound of one or the other. Some of the peas are ready to be shelled or eaten in the shell. Great in salads!

 

Categories: CSA (Community Supported Agriculture) | 9 Comments

Sunday Short Ribs

Here’s a slow and low recipe to try out on your ribs this week. I’m particularly excited to try this because one of our own CSA family, the Turtons of Cordele, will be offering their own honey through our farm store. They dropped by on Friday and had dinner with us and left us a sample of their honey.
We have four hives of our own at the farm but the Turtons have over 60 and have been caring for bees for several years now. Look for all sorts of new products in the next order form for June. And if you haven’t already prepped your ribs, grab your some local honey and try this recipe: CLICK HERE FOR RECIPE

20130519-135508.jpg

20130519-135517.jpg

Categories: Kitchen | Tags: | Leave a comment

Saturday CSA update

So, we had to call an audible at the last minute. With veggies, there was not enough Lovage to go around so we opted for Sugar Snap peas in their place. To those of you already prepping your Bloody Mary mix, don’t worry. We’ll let the lovage grow back and we’ll let you try it in a couple weeks.

And in the Saturday Meat CSA, some will receive Short Ribs instead of Spare Ribs. Both equally delectable and all totaled a retail value more than $30. I hope everyone enjoys their cheese this week too.

Have a great weekend and a happy Memorial Day!

Categories: CSA (Community Supported Agriculture) | 1 Comment

2013 CSA: Week 10

Kudos to everyone for doing such a stellar job using name cards and returning your boxes last week. Thank you so much. This is a big week this week. Three items in the Meat CSA, and a veggie box filled to the brim with all the flavors of Spring. There is alot of work yet to be done today so I’m going to jump straightaway into the menu items this week.

But first, a few pictures to show you behind the scenes…

This slideshow requires JavaScript.

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

Grass-fed Spare Ribs (3 lbs / 2 Racks) – A long cut from the lower portion of the carcass, spare ribs are great for barbecuing, smoking, or cooking over an open flame.

Grass-fed Ground Beef Patties(3x 6oz patties) – A 90% lean ground beef that is great on the outdoor grill, stove top, or George Foreman grill.

Party Wings (2.5 lb) – 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.

 

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. (Wanna add eggs to your order this week, 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: 

Farao Cabbage – Oh, the gifts of spring. One dense head of beautiful green cabbage just for you.

Braising Mix – All purpose mixed greens for making stir-fry, quiche, fritatta, and overall healthy people.

Broccoli – Some big heads, some medium heads, but thankfully, just enough to go around. Hope you enjoy it!

Red / Chioggia Beets – Still going strong! Here’s the recipe again from last week: slice them like medallions, no more than 1/4″ thick. Olive oil up a cookie sheet and spread out your sliced beets, covering both sides. Then add liberally sea salt and cracked pepper. Set under the broiler until crispy, then turn with a spatula until crispy on the other side. To die for!

Watermelon Radishes  – These are miraculous! The rind of this radish is spicy hot but the interior is as sweet as, well, A Watermelon! Try it out, you’ll be happy you did.

2x Head Lettuce  – All Buttercrunch this week! It’s holding up to the heat better than I’d expected.  These are in limited supply with summer fast approaching.

Kale – Red Russian or Toscano varieties this week. I’m falling in love with this green all over again in morning juices and smoothies.

Bright Lights Swiss Chard – Lots of vibrant colors to enjoy in your kitchen. Compare these to the edible leaves on your beets – Yes, they are related.

Sweet Vidalia Onions – Ok, they can’t officially be called Vidalias because they were grown here in Early County, but these did start out as certified organic transplants grown on a farm in Vidalia country, so we consider them “grandfathered” in.

Organic Herb: Lovage – Here’s one I’ve wanted to do for some time now. This hollow-stemmed herb tastes remarkably similar to Celery. Of course, these qualities make Lovage a wonderful candidate for a specific task – namely, A Bloody Mary Straw. Simply de-leaf the herb, cut the head of the stem off and place into your favorite recipe of salty spicy Bloody Mary. Simple, refreshing and delicious!

Categories: CSA (Community Supported Agriculture) | 4 Comments

2013 CSA: Week 9

Friends, I’m going to make this post short because I’ve got a date to pick up some freshly bottled Organic Milk this evening! Thanks to all who ordered last week. We’ll be delivering your Milk this week and the Queso Blanco will be made fresh this weekend and delivered next week. As most of you are well aware, we are transforming our front office into a farm store. At the store, we are offering a broad range of grocery items produced locally by fellow farmers and Southern-food artisans.  Some of these items are available on a limited supply and some we are making available each week. In the weeks ahead, look for new items like Cafe Campesino Coffee out of Americus, GA and Serenity House Loose leaf teas from St. Simon’s, GA.  And as CSA members, you are encouraged to order with us and let us build value and convenience into your CSA experience each week. And with each item, once we reach a point where we collectively are buying enough to claim a wholesale discount, we will pass that savings onto you.

A quick note on CSA crates: Please please please remember to use your name cards each week. Put the card in the sleeve immediately when you pick-up and then forget about it – don’t touch it, just leave it. Once you return your crate, we’ll take care of the rest. As you know, we keep track of who is returning their boxes each week with those cards. If your name card is missing, let us know by phone or email, otherwise you will be charged for a missing crate. We hate to charge anyone, but the crates are expensive and we need all of them to keep the CSA rolling. And as we described earlier, the $50 refundable crate charge covers only 2 CSA crates. So, please, keep returning  those crates with name tags attached.

On the farm front: New additions to the Vegetable roster are showing up, all hinting toward the sweet promises of Summer. The early tomatoes are starting to show a glimmer of orange past all the greens. Gorgeous flowers are emerging among the squashes, along with their cucumber cousins’ miniature flowers. The okra has germinated in the field and will be thinned soon. And in your boxes this week – Beets are finally here! And Broccoli too! And with London Broil and 2 Chickens (a la Cornish Game Hens) as well for the Meat CSA, it’s looking to be an exceptional week to be a White Oak Pastures CSA Member.

Here are some pictures and then we’ll get down to business….

This slideshow requires JavaScript.

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

London Broil (2 lbs) – The leanest muscle that is derived from the beef carcass that lends itself well to all types of preparation. Enjoy for Mother’s Day this weekend!

Cornish hens (x2) – The White Oak Pastures version of Cornish Game Hen. We’ve put two in your box this week so this should make a great dish for date night. I have a recipe for making Collard Pesto below, and here is a recipe that calls for Pesto with Cornish hen as well: Click here!  

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 – Feed your inner Popeye! Whether you steam or saute it, juice it or blend it, or just chop and eat it raw; Spinach is the King of all greens. This variety is known for good taste with both large and small leaves.

Broccoli – Some big heads, some medium heads, but thankfully, just enough to go around. Hope you enjoy it!

Tri Color Beets – I’ve missed beets so much! It’s good to have them back. Golden, Chioggia, and Detroit Dark Red beauties are bunched together for you this week. If you’re scared of beets, try them this way: slice them like medallions, no more than 1/4″ thick. Olive oil up a cookie sheet and spread out your sliced beets, covering both sides. Then add liberally sea salt and cracked pepper. Set under the broiler until crispy, then turn with a spatula until crispy on the other side. To die for!

Fava Beans – They’re back! Over 1.5 lbs of favas just for you. See week 6 for more info and ideas – as well as an Allergy Warning.

Mixed Radishes  – A lil spice to add to your salads, or you can cook these into a stir-fry easily too. Yummy goodness.

2x Head Lettuce  – Romaine, Buttercrunch, and Red Fire. There are some great recipes out there for grilled Romaine too, send me pictures if you try anything fun with the lettuce this week.

Champion Collards – What!?! No Kale this week? I know, but I had to pass along this recipe and feature Collards all by themselves. On a picnic this past Sunday, I was re-introduced to this classic southern green in the guise of a pesto. I’ve had pestos made from all manner of greens before but never Collards. It just makes sense! Here is one RECIPE, but google Collard Pesto and fine one that works for you! **Also, use part of this pesto to finish you Cornish Hen with the recipe linked in that description**

Bright Lights Swiss Chard – Lots of vibrant colors to enjoy in your kitchen. Compare these to the edible leaves on your beets – Yes, they are related.

Sweet Vidalia Onions – Ok, they can’t officially be called Vidalias because they were grown here in Early County, but these did start out as certified organic transplants grown on a farm in Vidalia country, so we consider them grandfathered in. We’ll be “curing” the harvest for next week in the field, but we couldn’t resist sharing the early harvest with you this week. You can enjoy them right away, but for greatest sweetness, let them sit for a few days at room temp.

Organic Herb: Mint or Lemon Balm – You’ll recognize the mint if you get it, but if you smell what looks like mint and you catch a whiff of fresh lemons, then you’ve got lemon balm. Lemon Balm is 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.

Categories: CSA (Community Supported Agriculture) | 5 Comments

Blog at WordPress.com.