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 turnipsAmazing raw! These spring beauties can’t be beat as a side dish.

Onions – Red or Yellow sweet onions!

Bunching OnionsThe 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!


Categories: CSA (Community Supported Agriculture) | Leave a comment

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