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 22nd. If you have not signed up, please do so. The sign up deadline is closely approaching, Monday June 16th. 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!