2014 CSA Week 10

Greetings from your veggie caretakers! We have our first succession of green beans! Tasting them as we picked them, we are so excited to include them in this week’s CSA box. They are delightfully sweet and floral, please post comments on your favorite way to prepare them so we can share them with other members.

 

Our team is gearing up for our CSA dinner extravaganza! If you have any interest or have friends and family that would like to attend please sign up! We need a total head count so that we can properly prepare for your visit. Please sign up on or before Monday, June 16^th. This is our first official open house, and we are so excited to meet you and your family!

 

We are also really excited to announce the creation of a CSA Cookbook, we cannot do this without you! Please send your personal favorite recipes for vegetables that have been included in your CSA share. Once I have all of your responses, I will compile our first annual CSA Cookbook and share it with all of our lovely members. I think this will be the perfect way for all of us to connect over good food and good ideas. Please send as many delicious recipes as you can to my email address: Mary.Bruce@whiteoakpastures.com. I look forward to experimenting with your creations! Please include your full name so that I can give credit to recipes used in our collection!

 

Have you ever been curious to venture inside a beehive, or learn more about how honey is cultivated? We have the perfect workshop for you! On June 7^th our very own Lori Moshman will be leading a class covering hive health, bee maintenance, and nurturing an environment that will encourage pollinators to visit your backyard. If interested please contact our front office for more details!

 

 

Pasture Raised Eggs:

Spring means eggs and boy do we got ‘em. 12 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.

(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you : 229-641-2081)

Certified Organic Vegetables:

Braising Mix Or Arugula – These specialty greens have a variety of uses that are sure to tickle your taste buds. Sauteed sides, hearty salads, stir-fry creations and so much more!

Salad Mix – Delicious salad greens, dress these up with some vinaigrette and radishes from your CSA share.  

Detroit Dark Red or Chioggia Beets – Beet greens (the leafy tops) are completely edible, treat them as you would swiss chard.

Red Russian Kale – Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Head Lettuce – Two fresh heads of  Buttercrunch, Red and Green Romaine and Red Sails.

Swiss Chard – Wonderful greens for several culinary options! Showcase these beauties in your next quiche, sauteed side, or salad creation!

Radishes – A little spice and a lot of color for your salads, omelettes, and more.

Onions –Yellow sweet onions, can we say burgers, soups, and salsa! These little flavor bursts are used in a variety of your child hood favorites, change things up by trying them as center stage, rather than a background flavor.

BroccoliOR Cucumbers – These little babies are bursting forth from the ground! Soon we will be swimming in these summer favorites. Best eaten fresh (in my opinion), or sauteed, grilled, or dressed in a vinaigrette!

Herb –  Marjoram or Parsley!

Green Beans

– These little firecrackers

2014 CSA Week 9

Hello Everyone!

I hope you have all been enjoying this warm and glorious weather! Our veggies definitely are reaping the benefits of longer daylight and a break in the rain. This past week we harvested our first tomatoes, cucumbers, squash and zucchini We love our winter/early spring greens, but it is very exciting to see the new colors that spring and summer bring to us. It wont be long before we are all overrun with tomatoes and cucumbers so get ready to do some canning and pickling!

We have a few exciting events coming up on the farm that we would love to see all of you at. There is a compost workshop this Saturday (May 24th) from 12-4pm with an optional farm tour from 10am to 12pm. Our very own Lori Moshman will be putting on this class and it will cover various methods of composting, vermicomposting (composting with worms) designs and harvesting worm castings, as well as black soldier fly rearing. The class is $60 dollars and includes lunch at our on-farm restaurant.

On the 7th of June Lori, who is a Cornell trained entomologist, will be putting on a Beginner’s beekeeping workshop. The class will cover everything you need to know and do to get started on producing your own honey right at home or on your farm. The class will also cover bee biology and current problems such as Colony Collapse Disorder that are effecting these essential pollinators. This class is 12-4pm with an optional farm four from 10-12pm, and is $65 dollars which includes lunch on farm.

We are pleased to announce that we are going to host an on farm dinner for all of you current, former, and future CSA members on Sunday, June 22nd. This is a free event to all so we encourage you to bring friends, family, and neighbors to enjoy a farm tour, a delicious meal prepared by our on-farm Chef Reid Harrison, and a chance to meet us farmers as well as your fellow CSA members. We will have a farm tour at 3pm followed by a meet and greet at 4pm, and dinner will be served at 5pm. We encourage any and all to come, but you must RSVP for this event by June 16th. To reserve a spot please email Jodi Harris at jodiharris@whiteoakpastures.com

Here are some pictures from around the farm, and then on to this week’s share list.

Pasture Raised Eggs:

Spring means eggs and boy do we got ‘em. 12 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.

(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you : 229-641-2081)

Certified Organic Vegetables:

Braising Mix – These specialty greens have a variety of uses that are sure to tickle your taste buds. Sauteed sides, hearty salads, stir-fry creations and so much more!

Lacinato (Dino) Kale – Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Head Lettuce – Two fresh heads of  Buttercrunch, Red and Green Romaine and Red Sails.

Champion Collards – Wonderful greens for several culinary options!

Radishes – A little spice and a lot of color for your salads, omelettes, and more.

Hakurei turnips –Amazing raw! These spring beauties can’t be beat as a side dish.

Onions – Red or Yellow sweet onions!

Bunching Onions – The season’s first! These little snappers are crisp and ready for your pizzas, omelettes, and pasta sauces!

Broccoli OR Squash OR Cucumbers – These little babies are bursting forth from the ground! Soon we will be swimming in these summer favorites. Best eaten fresh (in my opinion), or sauteed, grilled, or dressed in a vinaigrette!

Herb –  Mint or Rosemary!

 

B is now “Even”, A is “Odd”…

So, this is our first year offering half shares. And so far, so good. As you know, especially if you are one, half share members simply pick up a full box of veggies every other week. We introduced the idea of “A week” and “B week” to try to help everyone remember which week to come pick up.

It’s been working, but some of you find the terminology confusing. A simpler way of keeping track of the weeks is to read the Blog and notice whether or not the week # is an even or odd #. We started with week 1 as an A week, and then week 2 was a B week. Not that we’re well into the season and everyone has the hang of things, we’ve decided to phase out the “A and B week” terminology and simply label the cities as follows:  (Please note, this is only a change in nomenclature and will not affect your set delivery schedule.)

Odd Weeks (formerly A week, now simply Week 1,3,5,7………)

Ichauway

Albany

Columbus

Eufaula

Evens (formerly B week, now simply Week 2,4,6,8……..)

Dothan

Cordele

Warner Robins

Americus

Harris

WOP

Tallahassee

2014 CSA Week 8 (B)

CSA 8 (B)

Greeting from the Garden Crew!

We are happy to announce our first sightings of black soldier flies. Which brings us to the question, what is the importance of a black soldier flies? Come down to the farm and find out, during our first annual Compost Workshop. It will be held on May 24th, taught by our own botanist/entomologist Lori Moshman. The Afternoon workshop will go over several methods of home composting including hot and cold piles, vermicomposting, and black soldier fly composting. The experience includes a farm tour and lunch at the Pavilion.

This weekend was ripe with the season’s first gifts of nutrition. Our orchard has provided us with peaches, apples, & nectarines. Fruit preserves and homemade fruit ice cream should soon be featured at our on site restaurant: The Pavilion. Spring’s first blueberries have begun to emerge on their bushes. We plan to have fresh blueberries for sale from our neighbor farm Koinonia. We will let you know when they will be available!

We would like to thank all of the CSA members that gave comments and suggestions in regards to the on farm tour and dinner. We are still looking for comments and a few creative people to partner with during the planning phase. If you are interested in being a part of the festivities or have suggestions we would love to hear your feedback!

Pasture Raised Eggs:

Spring means eggs and boy do we got ’em. 12 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.

(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you : 229-641-2081)

Certified Organic Vegetables:

Head Lettuce – Two full heads of lettuce triple washed and ready to go.

Salad mix OR Arugula – A bag of tasty convenient healthy love. These specialty greens have a variety of uses that are sure to tickle your taste buds. Sauteed sides, hearty salads, sandwich toppers and so much more!

Roasting turnips –  These marred beauties can’t be beat as a roasted side dish. Cut the turnips into chunks, toss in EVOO (extra virgin olive oil)), salt, and cracked pepper then roast them up!

Herb – Lemon Balm & Mountain Mint

Lacinato (Dino) Kale – Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Bok Choi – Can we say Stir-Friday!?!?

Carrots – Add some color to your salad with these sweet and peppery carrots.

Radishes – Enjoy some fresh, spicy, crunchy & colorful salad additions.

Onions – Red or Yellow sweet onions!

Basil – This teaser portion of basil is sure to excite your palate. Our basil bushes are giving the first herbs of the season, expect more later in the season.

2014 CSA Week 7 (A)

Greetings from your Michigan farmer! I can not express how excited I am to be in south Georgia enjoying spring with all of you. Spring is a season of fresh beginnings and new life. Here on the farm spring is in full swing, flowers are in boom, crops are burgeoning from the earth, and baby animals are in abundance. Take a look at this weeks photos and get a taste of our week.

Mr. Will Harris, our very own pioneer, has made it on the cover of Georgia Trend magazine! Congratulations to his family and legacy, I know that it is something we are all very proud of on the farm. Please pick up a copy of this month’s issue and see what kind of farm you are a part of.

I would like to make a shout out for last weekend’s Mushroom Workshop and Mayday Dinning experience, they were a huge success. Thank you to everyone who joined us and made the events so very special.

Calling all CSA members: Our garden team would love to have you come visit us for an on farm dinner and tour. That being said, we need some feedback and creative support from our members. If a dinning experience sounds appealing to you and yours, please let us know. It is our hope to host an event that allows you to come and experience the farm to its fullest, and to share this experience with fellow CSA members. This would be a great chance to meet your CSA neighbors and see the local food movement up close. We would love to hear from you! If anyone out there has a special knack for party planning let us know and we can partner together to make this an occasion to remember.

Pasture Raised Eggs:

Spring means eggs and boy do we got ’em. 12 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.

(Want to add a dozen or more, Egg-cellent idea!, Call to order and we’ll bring them to you : 229-641-2081)

Certified Organic Vegetables:

Salad mix– A bag of tasty convenient healthy love triple washed and ready to go.

Braising Mix OR Arugula– These specialty greens have a variety of uses that are sure to tickle your taste buds. Sauteed sides, hearty salads, stir-fry creations and so much more!

Hakurei turnips – Amazing raw! These spring beauties can’t be beat as a side dish.

Herb – Parsley( Felafels!) or Marjarom(this herb can be substituted into any recipe that calls for basil, thyme, oregano or savory).

White Russian Kale – Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures.

Bok Choi – Can we say Stir-Friday!?!?

Carrots – Add some color to your salad with these sweet and peppery carrots.

Fava Beans – Enjoy some fresh fiber with our spring fava beans.

Onions– Red or Yellow sweet onions!