Welcome back!!! We’ve had a busy three weeks but we’re so excited to get back to delivering freshness from our farm to your family! We have missed delivering to you but it was a perfectly timed and much-needed break for the plants. Make no mistake, there was no vacation for us here, though. We have been busy growing fall transplants and prepping the farm for a great Fall. Starting the next few weeks you will start to see some tasty vegetables we haven’t seen since the spring. Arugula, Salad mixes, radishes, and more Asian greens. Kale, Chard, and friends are all going into the ground this week as sturdy transplants and should be showing up in your share boxes around a month from now. Unfortunately, the fall squash, cucumbers and pumpkins all withered out as youngsters. Big disappointment! We’re easing the pain by throwing in some Muscadine and Scuppernong grapes from our friends at Koinonia Farm this week. If you’d like to order more, please e-mail Cindy and let her know (email@example.com). The grapes are grown with organic methods, untreated with chemicals or pesticides, and hand-picked for you. A quart is $4.70. Please get your order in to Cindy by Friday at noon for Week 26 delivery.
We do have peppers, eggplants, and fall tomatoes for you this week and for the first time; Dried Beans! We pruned the okra back in order to harvest the regrowth and not have to break out the stepladders like we did last year. The minute we pruned, the rain stopped. So regrowth has been slower than expected. What we have been able to harvest has been larger pods which lend themselves well to the featured recipe you’ll see below in the okra description. And everyone is receiving rosemary as the herb this week because the meat share contains 2 small Whole Chickens, as well as 2 Sirloins. (For those of you keeping score at home: that’s almost a $40 value for only $30!)
Big news around the Farm: Turkeys are thriving and growing everyday! Thanks to all of you who pre-ordered last week along with your regular organic milk and cheese orders. Also, Free-range Frankie and the egg crew just received 5,000 day old hens last Thursday. With diligent care, they are all doing well in their recently redesigned egg-trailers out on pasture. We still have plenty of eggs so feel free to add a dozen to your regular deliveries whenever you need them.
***Housekeeping notes*** Pretty please – We need all of your clean egg cartons returned to us if at all possible. Just toss them in the bottom of your grey or red boxes and we’ll take it from there. Also, look out for surveys soon, as well as a special invitation to join us again this winter for the extended season CSA.
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
2 Sirloin Steaks – A larger cut that is great for those large families who still like a great steak. This steak is full of flavor and lends itself well to those who like the experience of eating great beef.
2 Small Chickens – Free-range, pastured, heritage cross chickens. 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:
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:
Sweet Potato Greens – Sweet Potato Greens are a common nutritious addition to meals around the world and especially in Africa. A few different recipes can be found HERE.
Muscadines or Scuppernongs: Fresh from Koinonia Farm, North America’s native grape is one of our favorite signs of fall approaching. Enjoy them this week but go ahead and order by Friday for the next go’round. Additional quarts are $4.70. and just email firstname.lastname@example.org with how many quarts you’d like.
Garlic – At least one head of Inchelium Red softneck garlic, an heirloom variety we know you’ll enjoy.
Okra OR Malabar Spinach OR Sungold Cherry Tomatoes– At least 1/2 lb of good sized okra especially designed for this recipe: Barbecue Grilled Okra Try the Malabar sautéed with a little olive oil, butter, garlic and onion, salt and pepper. The picture in the slide show how we did it with Chanterelle Mushrooms – so good!
Basil! – Caprese salads with Jay’s cheese are a summer favorite of mine. Pesto all around! CLICK HERE FOR AN EASY PESTO RECIPE
Tomatoes OR Eggplant OR Dried Beans – This is the first year we’ve tried dried beans. They’re a variety called Jacobs Cattle bean. But you can cook them like regular red beans or pintos. We harvested them off the plants and dried them, and you get the pleasure of shelling out the beans! Fun task to do with your kids or friends while you’re watching tv.
Peppers – Jupiter and Orion Bell peppers, Cowhorn and Carmens.
Mixed Hot peppers – Mostly, jalapenos and Cayenne types. mixed hot peppers are bagged separately for your convenience.
Rosemary – Perfect for the 2 Small Chickens in your meat CSA box this week. Be sure to dry whatever you don’t use. Enjoy!