Greetings, all! Week 14 is going to be a fun one. It already has been for us during planning and harvesting so far. Now it’s your turn. With either Goose or Rabbit in your Meat CSA box and new faces such as Fennel and Basil popping up among the 12 veggie items this week, not to mention twice as many eggs as normal – it’s time to get creative and have fun in the kitchen!
A quick note from Koinonia Farm regarding Naturally grown Blueberries. They are Ready! And we would like to make them available to you over the next couple weeks. They are available by pint and by the pound. We would like to make a group order this weekend for a bulk price. Please email Lea at our farm office and let her know how much you would like. And remember, Blueberries freeze so well and make great smoothies, breakfast toppings, etc etc etc all year long. I’ve always got some in my freezer. Lea’s email is:
And while we’re on the subject, big thanks to all of you who’ve been ordering additional grocery items with us. I just arrived back from picking up freshly bottled milk from Working Cows, and the owner expressed his appreciation to all of you for your support. I snagged a picture of part of their Holstein herd and you’ll see it below…
Lea has assembled a delicious assortment of goodies and staples that are made available each month via the member email. If you have any questions, please email or call her. We’re coming your way each week, we would love to help you try all the new things we’re offering from our farmer friends around the region. Eat well!
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
Grassfed Ground Lamb – Our ground lamb is rich in flavor and great on the outdoor grill, stove top, or George Foreman grill.
Goose OR Rabbit – What a week! You can’t go wrong! Free-range, pasture-raised, and processed under USDA Inspection on our farm. At this point, the majority of weekend CSA members should expect Rabbit. Happy cooking!
Pasture Raised Eggs: 2 for 1 special this week – See description above…
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)
Certified Organic Vegetables:
Farao Cabbage – 1 or 2 small to medium heads of delicious cabbage. This is the last cabbage we’ll have until fall, so savor it!
Bush Beans OR Broccoli OR Baby Chinese Cabbage – It’s a free-for-all! There were just enough of these to go around. All weekend CSA members should expect beans.
Head Lettuce – The newest crop is hiding from the sun amidst an aging pea trellis and enjoying all of this infernal rain. Enjoy the few BLT’s our latitude allows us.
Carrots OR Beets – Sweet beauties that remind us of the closing window of spring. Enjoy them now because okra and peppers are close behind.
Fennel – To fennel or not to fennel? Here’s a link to an introduction to this wonderful plant! CLICK HERE!
Swiss Chard – It’s back again, brighter and tastier than ever!
Sweet Vidalia Onions – Still coming on strong!
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.
Cucumbers, Slicing – 2 or 3 good slicing cucumbers, suyu longs, or little round lemon cucumbers.
Cucumbers, Pickling – Wednesday and Thursday only. HINT – These will be the lighter green color, frequently with a yellow to orange tint to them.
Basil – Oh my, this herb has the official smell of summer all over it. Genovese, Italian Large leaf, Cinnamon and Thai. We’ll also have a favorite of our, Purple Ruffles coming out right around the corner. Take a deep whiff and then get cracking with your first pesto of the season! Or enjoy a refreshing bruschetta with your toms this week.
Tomatoes – After receiving some mixed feedback about the logistics of tomato-picking, we’ve decided to bag up your toms this week and place them in your boxes. We’re experimenting with the appropriate temperatures to hold all the various produce in your boxes to maintain peak freshness. Keep the feedback coming and we’ll make this all work for everyone.