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!

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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)

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

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9 thoughts on “2013 CSA: Week 11

  1. For the radishes, how to you recommend eating? Raw? In salads? I love the Chinese cabbage! I first experienced it in the winter CSA and it was a big hit 😉 thanks for all the hard work of you and all your team.


    Sent from my iPhone

    • I love the watermelon radishes raw. Just remember that the skin is spicy hot and the pink middle section ( or white middle if you get a lucky purple one) is sweet.
      You can also cube them up with carrots, turnips, etc roots with some olive oil, s&p, and rosemary and roast them together. So yummy.

    • Jennifer Thomas

      I discovered whole wheat roast with sliced avacado and sliced radishes as a yummy quick breakfast. Sounds WEIRD but the perfect mix of texture and taste!

  2. Personal Email

    Hey Tripp! Can I get on the wait list for a dozen eggs?

    Sent from my iPhone

  3. Jennifer Thomas

    Check out the “veggie tower” recipe on the Green Kitchen Stories blog. Yummy with all of fresh veggies and a great way to use the lettuce, carrots and beets. Very beautiful and tasty!!!

  4. Tara Whitney

    The Chinese cabbage is delicious! I stir fried it with WOP cow tongue that is tender and moist and has WONDERFUL flavor! Thank you!!

    • Cow tongue and Oxtail are my favorite cuts. Glad you’re enjoying the adventure so far! See you next Saturday…

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