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:

PeachesThese 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!

Categories: CSA (Community Supported Agriculture) | 2 Comments

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2 thoughts on “2014 CSA Week 11

  1. Steve Morse

    Hey Tripp,

    How might one RSVP?

    Thank you very much,

    Kindest Regards, Steve


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