2014 CSA Week 14

Greetings from your favorite farm crew, our pastures are finally receiving some much needed rain. For any members that attended the CSA dinner, you know exactly what I mean. Our CSA dinner was a huge success, we had approximately 70 in attendance. This was our largest event to date! For those who could not attend fret not, we hope to have a similar event next season. If next season seems like to long to wait, please come see us for an on site visit where you can enjoy a meal and tour the garden.

 

The CSA cookbook is in progress! We still need all of your tantalizing recipes, all recipes are welcome. I am hoping to include sauces, dips, soups, salads, main courses, veggie sides, vegan options, desserts and everything in between. Please help me to make this something special for all of us to share in!

 

Speaking of veggies, our garlic is fragrant and ready for consumption! When storing these little stinkers, please keep them in a dry well ventilated location. The fridge is not an ideal location to store the bulbs, they will rot in the damp conditions.

 

I would like to rejoice for a moment on the momentous occasion of fresh honey! Lori with the assistance of her bee expert Louis, was able to collect her first gallon of honey from our hives. We hope that this is just the beginning, and that our bees decide to keep residency on the farm. Bees are an integral member of our ecosystem and we are so glad to have the petite pollinators.

 

Important Notice:

Attention all CSA members, we are trying something new with tomatoes. We will be keeping the tomatoes separate from the box share, we have noticed that the tomatoes need extra care in order to make it to their final destination. We ask that you take one tomato filled paper bag from the crate, and your usual share box. We also ask that you would consider your fellow share members when collecting your tomatoes, please do not exchange tomatoes from one bag to another. Our team spends a great deal of time and care when packaging your tomatoes, and each bag is packed with love. All tomatoes that are sent have been handpicked and reviewed at least twice before they arrive to you. Once again we ask that you take only one bag, and do not trade tomatoes among bags. Thank you for working with us as we work to bring you the best our fields have to offer!

***The fruit portion of the share (apples or blackberries), will be in their own bags stapled to the tomato bags. This is to protect the fragile fruit from damage. Please do not forget to collect your tomatoes and fruit when you pick up your regular share!

 

Pasture Raised Eggs:

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:

Tomatoes– All shares will include juicy tomatoes! Eat them raw, grilled, roasted, in salsa, pasta dishes, or try your hand at sun drying them for perfect pizza toppings.

Apples OR Blackberries – Crisp tart green apples or sweet and tart blackberries will be included in this weeks share. These mouthwatering little flavor bursts are perfect as snacks or dressing up summer desserts, they also make delicious compote for homemade french toast. Whatever you do with them don’t forget to take the extra five minutes to make their perfect pairing, the ethereal cloud that is perfect fresh whipped cream. This weeks blueberries are from Koinonia, a local farm that produces lovely berries. 

Garlic– Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Cabbage– Can we say stir-friday!?!

Squash & Zucchini – Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with. Send us your mad scientist recipes!

Onions – Grilled, stir-fry or fresh on top of a juicy White Oak burger, these are so tasty!

Green Beans – My favorite share item is back! These snappy, crisp little creatures are perfect eaten raw. However, if you are spending a lot of time grillingmeals this may be the recipe for you, sweet and simple grilled green beans with a some garlic and olive oil. 

Carrots – Sweet and ready to munch on. If anyone out there has a sweet tooth try integrating grated carrots into your next baking experiment. I enjoy them partnered with zucchini as muffins and veggie burgers.

Basil – This herb is lovely in sauces, breads and on pizzas.

Fennel – Chop and add into your next coleslaw, shred and add into your next cold salad.

2104 CSA Week 13

Greetings from the most beautiful pasture I have ever seen, the clouds are full, the sun is brilliant and the critters are always competing to see which species has the best natural orchestral song. Our pastures are full of vegetation, insects, and flying creatures of all manner. We cannot wait to share our garden with all of you that are visiting us this weekend! For all of our members that are traveling to Bluffton on Sunday, please wear shoes that are comfortable to walk in, we would like to give you a full tour of our garden and nearby pastures. If you have any questions please contact our office and we would be happy to address any comments you may have.

Important Notice:

Attention all CSA members, we are trying something new with tomatoes. We will be keeping the tomatoes separate from the box share, we have noticed that the tomatoes need extra care in order to make it to their final destination. We ask that you take one tomato filled paper bag from the crate, and your usual share box. We also ask that you would consider your fellow share members when collecting your tomatoes, please do not exchange tomatoes from one bag to another. Our team spends a great deal of time and care when packaging your tomatoes, and each bag is packed with love. All tomatoes that are sent have been handpicked and reviewed at least twice before they arrive to you. Once again we ask that you take only one bag, and do not trade tomatoes among bags. Thank you for working with us as we work to bring you the best our fields have to offer!

Our farm is in transition between spring and summer crops, the heat has settled in and our cool weather crops have given their last fruits of the season. We are sad to see them go, but excited for the next round of produce that is budding in the fields. One of the greatest assets of a CSA is the opportunity to eat seasonally, every box is packed with veggies that are at their peak. Eating seasonally allows us to more easily eat locally, I understand that not all things are locally available. However, with each CSA share you participate in, you directly encourage the local food movement.

This share is brimming with Cukes, Zukes, and Squashes. You may look in your fridges and be overwhelmed with all of the produce. However, we have a few options for you and your family to consider:

Freezing: One of our workers and a fellow CSA member has suggested freezing bulk items so that you can eat great produce year round. She keeps her veggies in a deep freezer and always has options and minimal food waste. If you are considering freezing your produce for later, check out these steps.

Baked Goods: Zucchini is the perfect addition to baked good recipes, it adds and retains moisture. Carrots add color and sweetness. Baked goods consume a large volume of the produce and can be frozen to enjoy at a later date. Zucchini can be highlighted in cookies, cakes, muffins, and even corn bread.

Pickling: A perfect option for anyone wanting to try experiment with seasoning. At home pickling and canning is all the rage. I have included a great starter recipe for those who would like to start pickling. Please send us recipes if you come across any winners.

Lastly, please take some time to enjoy photos from the week! There are some great moments captured via photo. Until next week, veg on!

Pasture Raised Eggs:

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:

Tomatoes– All shares will include juicy slicing tomatoes! Eat them raw, grilled, roasted, in salsa, pasta dishes, or try your hand at sun drying them for perfect pizza toppings.

Bueberries OR Blackberries – These mouthwatering little flavor bursts are perfect as snacks or dressing up summer desserts, they also make delicious compote for homemade french toast. Whatever you do with them don’t forget to take the extra five minutes to make their perfect pairing, the ethereal cloud that is perfect fresh whipped cream. This weeks blueberries are from Koinonia, a local farm that produces lovely berries. 

Garlic– Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Cabbage– Can we say stir-friday!?!

Squash & Zucchini – Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with. Send us your mad scientist recipes!

Onions – Grilled, stir-fry or fresh on top of a juicy White Oak burger, these are so tasty!

Green Beans – My favorite share item is back! These snappy, crisp little creatures are perfect eaten raw. However, if you are spending a lot of time grilling meals this may be the recipe for you, sweet and simple grilled green beans with a some garlic and olive oil. Carrots – Sweet and ready to munch on. If anyone out there has a sweet tooth try integrating grated carrots into your next baking experiment. I enjoy them partnered with zucchini as muffins and veggie burgers.

2014 CSA Week 12

Greetings from your organic farm team! We are greatly looking forward to seeing all of our members and their families at the CSA dinner on June 22^nd. If you have not signed up, please do so. The sign up deadline is closely approaching, Monday June 16^th. We are planning a great Sunday afternoon for you and yours.

 

Some helpful little hints about this week’s share items:

Broccoli: We recommend submerging the heads of broccoli in water for 10-15 minutes, with the stem side up to allow any sediment or critters to loosen and fall to the bottom of your wash water. After soaking, a gentle shaking of the broccoli in the water should knock anything loose. One of the many benefits of certified organic produce is the promise to our consumers that we do not use conventional chemical pesticides. However, when critters come to our garden it is difficult to ensure that all of them have been removed from the inner layers of the produce. Broccoli’s tight lobes are the perfect place for sediment and garden critters to hide. We thank you in advance for choosing an organic CSA that works to provide you with the freshest veggies, meanwhile practicing environmentally sound farming techniques.

 

Tomatoes: Your tomatoes will arrive to you in a brown paper bag, this should help to ripen them to perfection. You may notice some of the tomatoes having “green shoulders”, this is denoted by a slight green section towards the top of the fruit. If you leave these out on the counter for a few days you will notice the shift from green to red or yellow (depending on the variety). The longer the tomatoes are left in the paper bag, the quicker they will ripen. Ethylene is a chemical produced by the fruit and aids in the natural ripening of the fruit. When a fruit is left in a paper bag the ethylene gas has no where to escape and concentration of the gas builds up, causing an ideal environment for a fruit to quickly ripen.

 

Kohlrabi: This alien veggie is back! The leaves & stems are completely edible give them a try in your next stir-fry. This little powerhouse can be eaten raw, use a mandolin and drizzle olive oil salt & lemon juice over them for a fresh snack, or try julienne slicing them for extra crunch in your favorite summer coleslaw. They can be roasted in cubes and wedges much like potatoes. They sweeten as their sugars caramelize.

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:

Tomatoes– Cherry Tomatoes are in season, and they are in you share!

Fennel– Chop and add into your next coleslaw, shred and add into your next cold salad.

Kohlrabi– Our Farm Fresh Chef Reid, loves to bake these little babies like potato Au Gratin, try subbing these root veggies in for some of your favorite root recipes.

Broccoli– Fresh, steamed, char-grilled, stir-fry, casseroles, a great addition to any pasta dish!

Herb–  Mint!! Mint & Ginger beer Margaritas, Mint and Peach Mojitos, Mint & Melon salad, Mint Julips, Mint Chocolate Ice Cream, Watermelon Mint & Lime Sorbet. Your options are bottomless, if you can think of a creative use please let us know!

Collards OR Chard– These greens won’t be with us much longer enjoy them while they last. Whip up a sauteed side tonight, or perhaps baked into a quiche or potpie!

Leeks– Delicious in quiche, soups or frittata!

Cabbage– Can we say stir-friday!?!

Squash & Zucchini – Grill, hollow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers – All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with. Send us your mad scientist recipes!

2014 CSA Week 11

Greetings from your farmers, on this cool overcast day! Our team is loving this cool slightly damp weather, soon the hot steamy days of Georgia summer will be upon us.

Have ever wondered where your veggies are grown and raised? Have you ever been curious as to what humanely raised livestock looks like? If so, our CSA dinner is for you. We currently have 30 members signed up! Thank you to those who have signed up, for those of you still on the fence, this is a fantastic opportunity to meet your farmers, see where your sustenance is produce, and to commune with others supporting the local food movement. Please sign up, there are two more weeks until the deadline! We love to meet your family and friends. If you know of a family who is interested in joining our CSA, or would benefit from this experience please have them RSVP!

Thanks to our newly trained hide tanning expert, Amber Reece, each of our CSA members can look forward to rawhide dog chews in this week’s box. We are giving out samples of her handmade rawhides that were made from our grass fed cattle. If your furry companions enjoy these treats as much as ours do, you can purchase treats online, on farm, and at the Columbus market. See our website for details and pricing!

Thank you to all of you who have sent a collection of recipes, we desperately need more! To the rest of you out there that love their veggies please help us share in that wealth of knowledge. Send your recipes to Mary.Bruce@Whiteoakpastures.com, I will be working to put together our very own CSA cookbook. There are so many creative creations you have made that our members would benefit from, such as turnip souffle, collard lasagna, and even chocolate mousse from our pastured raised eggs!

Speaking of recipes, fresh basil and tomato make for delicious margherita pizzas, I think this weeks is you chance to turn your kitchen into a pizzeria even if for only one night. A special treat for some of the boxes this week are our Patty Pan squashes, they look very similar to flying saucers, just think of all of the out of this world dishes you could make with these creatures!

As a last minute reminder, Lori’s beekeeping course still has open slots and will be held this Saturday! This is your chance to see the farm, eat at our on farm restaurant, and receive a top notch education on bee hive maintenance. Please call our farm for more details, we hope to see you there!

 

 

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:

Peaches– These babies are ripe for the eating. Pies, cobblers, sorbets, ice creams, preserves, chutney and salsas!

Tomatoes or Green Beans – Our first CSA TOMATOES!!! Get excited, our plants are providing their first fruits of the season. We currently only have enough to make them an or item, however more tomatoes will be appearing in the coming weeks.

Herb– Basil(purple ruffle, thai, genovese). This herb is lovely in sauces, breads and on pizzas.

Laccinato Kale OR Collards – 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!

Salad Radishes or Watermelon 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 ce

nter stage, rather than a background flavor.

Squash & Zucchini – Grill, hallow them out and stuff, roast or fried; you will be surprised by the versatility and flavor of these summer favorites.

Cucumbers & Pickling Cucumbers –All of our cucumbers can be eaten raw, however if you would like to try your hand at pickling we have included some little guys for you to experiment with. Send us your mad scientist recipes!