Another great week of veggies eggs and meat awaits you! The recent shares really reflect all that I love about the fall. The variety and the sheer abundance! While the peppers okra and eggplant kick their production into high gear, the greens and roots also find a place at the table. And as the summer herbs start going to seed, its time to divide out the winter herbs. Like this week, we’re dividing the multiplying onions and the Sorrel. So, in your share, you have the choice to cook or plant your multiplying onions this week. If you plant them, find any spot of mulched soil with adequate drainage and plant them about an inch deep at least 4″ apart. They’ll take full to part sun. And by the spring you’ll have 8 – 10 times as many as you plant.
On the farm front, starlings are blanketing the pasture in droves like school of fish in a race with germinating rye and clover seed. After discing in the winter covers over these past few weeks, we should have a head start on them to ensure a tasty green buffet for our livestock through the cold months. We’re planting more and more fruit trees and bushes through the winter and as I’m writing this we have a small army handplanting a 1/4 acre of garlic for next year! Hopefully we’ll reach our goal of a head of garlic in every CSA box in 2014. Keep your fingers crossed, or if you’re in the neighborhood, swing by and we’ll give you a bucket full to help us plant! Soil tests have been sent off and seed and materials ordering has already started for 2014. The winter CSA money helps offset these early season costs, so we really appreciate those that are able to pay up front. And please, if you’re on the fence about joining us this Winter, feel free to call or email me with any questions. We really want to have you join us.
Thanks again to everyone! I truly hope you enjoy all the great food this week!
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
Grass-fed Sirloin – (x2) 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.
Hand-crafted Sausage – We’re excited to offer unique sausages, made with our grass-fed beef, lamb, pork and pastured chicken each week! These artisan sausages are hand crafted in small batches on our farm. Please enjoy!
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:
Georgia Collards – The Queen of Greens! Enjoy these nutrient-packed leaves lightly sautéed in olive or toasted sesame oil with a dash of sea salt. A simple and fresh take on the old-fashioned boiled collards.
Salad Mix – What it’s all about, my friends!
Multiplying Onion OR Sage – We miss cooking with onions as much as you do. These multiplying onions see us through the winter after our stock of sweet onions perish. Sage, as you know, is a personal favorite and will go great cooked in with either the Steak or the sausage.
Okra OR Carrots – We already broke the news last week, the carrots had a rough go of it. This is all we have so its an “OR” item with okra this week.
Watermelon Radishes OR Hon Tsai Tai – Can’t go wrong here. Loving the variety!
Hakurei turnips (loose) or Scarlett Turnips – No, not beets, but Bright Red turnips! Cook like regular turnips. And if you’re turnips are white, they are the tender Hakurei variety. So good!
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.
Basil – Either genovese, purple ruffles, lemon or Thai.