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…
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!