2013 CSA: Week 31

Greens, greens, and more greens! Let your mind drift back in time to this past summer, when the only greens in sight were Malabar spinach and Sweet potato greens. Now fast forward to this week and feast your eyes on the verdant variety of veggies we have listed below. We have a few roots in store this week, and at least one more surprise in store before week 34. But the upsetting news is that the early fall beets and carrots did not work out. We may see some of the carrots next week, but nary a beet will be had before the Winter CSA starts. Which reminds me, please keep telling your friends and neighbors about the CSA this winter. We are still accepting applications.

On the farm-front:  the crew is enjoying the shifting pace of harvesting back to the winter schedule (8am start! versus 6am in the heat of summer). We are also tackling all sorts of new jobs. Lori is starting to construct new bee-hives and strategize new ways to grow mushrooms around the farm. We’ve begun building a series of connected small ponds to collect and utilize rainwater from rooftops.  And we’re planting new fruit trees like persimmons and mulberries and satsumas, as well as more berries and brambles. Gotta love the fall, such exciting work to be done.

*Finally, a note for Meat CSA members: There are times when we assemble your boxes the very same day that the meat is cut fresh. Other times, we are able to stock-pile in advance of that week in order to give everyone the same contents in their box. Please look for a “freeze-by” or “sell by” date on your items. If an item arrives for you at <40 degrees but not frozen, chances are it has not thawed but instead, was actually cut fresh from the animal just recently.  Depending on the meat, you could choose to cook and enjoy immediately, start aging in your fridge (for steaks) or to just freeze it for later.

 

Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)

NY Strip – x2 The most popular grilling steak that is derived from the loin of the beef carcass. This steak lends itself well to those who cherish a great steak in any type of situation.

Ground Beef – x2 A 90% lean ground beef that is great on the outdoor grill, stove top, or George Foreman grill.

 

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:

Red Russian or Dino Kale – It’s back! Bring on the Greens. Tis’ the season

Mizuna or Arugula – One bag of spicy green goodness in a bag.

Bok Choi OR TatSoi – The last of the bok Choi for a little while, OR the first of the tat soi!

Okra OR Watermelon Radish-  A pound of your favorite cousin of cotton (that’s right – okra), or a big bunch of spicy

Hakurei turnips – aka Salad turnips. Super good raw! or in anything else this time of year.

Assorted Eggplant – Eggplants love Fall! And we love eggplants, y’all!

Peppers – Jupiter and Orion Bell peppers, Cowhorn and Carmens. What beauties!

Mixed Hot peppers – Mostly jalapenos and Cayenne types.  mixed hot peppers are bagged separately for your convenience.

Surprise herb – Cuban oregano OR Mountain mint.

Basil – Either genovese, purple ruffles, lemon or Thai. Can’t go wrong.

Categories: CSA (Community Supported Agriculture) | 1 Comment

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One thought on “2013 CSA: Week 31

  1. Sylvia Wormley

    Please unsubscribe….this is at least the third request to do so.

    Thank you for a speedy response this time.

    Sylvia Wormley 229-234-1352

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