2013 CSA: Week 18

The sun! The glorious sun! Two solid months of endless rain, fog and gloom has lifted today and I may actually get a tractor in the field tomorrow before the chance of rain returns yet again. It is my weekly attempt to not rant about the weather in the Blog posts but the monsoon season we’re in currently has paved the road for consequences we will invariably feel down the road. Spoiler alert! If you like sweet potatoes, you may be in for a disappointing fall. Transplanting successions and the schedule of direct seeding is delayed by weeks and the mature summer squashes have withered from perpetual dampness. And don’t get me started on weed pressure: As a sculpture releases the figure from the rock, we battle to exhume produce from the weeds. We will have food for you, but just remember all of this rain when whatever inevitable outcomes occur over the weeks still ahead.

Through the mud and weeds, we have finished harvesting some of our large plantings. The very last of the carrots have been unearthed and are being distributed this week. Also, all of the garlic is curing in our barn. The past week and this week you have received the early garlic that probably would not cure well or would not save well as seed stock.  In the weeks ahead you’ll start receiving better looking heads each week. Finally, you’ll see Delicata Squash in your boxes this week. These are the thin-skinned winter squash that don’t need a curing period and are tender enough that you can cook and eat the entire squash. I’ve posted pictures of the other winter squashes we’re curing this week in preps for distribution over the weeks ahead.

And on the farm this week, we’re undergoing Global Animal Partnership inspections of our Beef and Hog operations. You may have noticed that we have several certifying agents that routinely help guarantee the animal welfare standards and food safety quality that we maintain.  As local CSA members, you are encouraged to come see our operation for yourselves. Everyone of our members gets a free lunch ticket with us and is invited for a free tour of the pasture, the gardens and the abattoirs. There are five generations of stories here and the latest and ongoing adventure is among the most exciting to share. If all of our customers could drive over and see it for themselves, then we would have no use for the certifications and labels.  Thanks to all of you for believing in and caring about both what we do and how we do it.

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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)

Grass-fed Shoulder Roast – (3lb) The most flavorful and versatile roast of all. Great for slow smoking, oven or crock pot cooking.

Small Whole Chicken – (x2) Our whole free-range, pastured, heritage cross chicken. Individually bagged and sealed, and 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: 

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: 229-641-2081)

Certified Organic Vegetables:

Garlic – one head of Inchelium Red softneck garlic, an heirloom variety we know you’ll enjoy.

Tomatoes –  Mixed varieties, enjoy!

Delicata Squash – A favorite winter squash with tender skin you can cook and eat! You can eat, but, honestly many people still skin it. Here are two recipes. One more involved than the other. You get two this week with the idea they would be sliced in halves and served as a side dish for four. Click here for “Simple Roasted Delicata” and “Braised Delicata with Sage and Citrus glaze” – and many of you will receive sage this week as well.

Baby Cabbage – Here’s the sumptuous tip of the week. Take these baby cabbages and wrap them in bacon and then tin foil. Then either through them in a fire or an oven for a reasonable enough length of time to fully cook the bacon and steam out the cabbage. Split into equitable shares for your guests and enjoy!

Basil! – Caprese salads with Jay’s Mozarella are a summer favorite of mine. Pesto all around!  CLICK HERE FOR AN EASY PESTO RECIPE

Gourmet Herb  – Sage or Stevia. Sage is a wonderfully potent herb for poultry, roasts, and even grill cheese sandwiches. Also featured in this week’s Delicata recipe above. Stevia is my favorite natural sweetener. Just add via an infuser ball with your favorite tea.

Carrots OR Okra OR Cherry Tomatoes  – The last of the carrots and the first of the purple and green mixed okra and Sungold Cherry Tomatoes! Hopefully we will see lots more of all of these before the year is up.

Sweet Vidalia Onions – Purples and Yellows – still coming to you sweet and strong!

Squash OR Cucumbers – Somewhat less productive this week due to weather and disease in the fields. We have more plants coming on soon.

Eggplant OR Peppers – Several different varieties of Eggplant, almost too many to name – but the take away message is the long skinny purple Asian eggplants have a tender skin that you can usually eat without peeling. The white thin eggplants and the fatter more traditional looking ones, regardless of the color are usually peeled at some point during or after cooking. If you receive a big guy this week, try this recipe for “Babaganoush”  The peppers you receive this week are the early pickings that will help ensure robust plant growth over the months ahead. These are Carmen and Cow Horn peppers and the next time you see them they’ll have red tints in them – grown specially for roasting!

Categories: CSA (Community Supported Agriculture), Kitchen | 3 Comments

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3 thoughts on “2013 CSA: Week 18

  1. The delicata recipe looks good! I am not going to be able to eat them this week, so I found a recipe for Winter Squash Bread. Sounds like zucchini bread, so I hope it freezes as well. (The yellow little tomatoes were SO GOOD! Thanks!) http://www.instructables.com/id/Winter-Squash-Bread/

  2. LSmith

    Any recipes for the Carmen and Cow Horn peppers?

  3. Tara

    I made chicken thighs in a clay pot with the sage and garlic and fresh squeezed lemon juice- deliciousness! The garlic slivers become mild and nutty and it makes a beautiful broth! Thank you!!

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