*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!
Good Afternoon Vegetable Eaters! We have broken ground on our sweet potato rows and struck gold! As you may remember we did not have many regular spuds to give this year. However, the sweet potatoes are healthy and abundant. We all will be swimming in sweet potato bliss for many moons.
Attention Current CSA Members! We have sent out Winter CSA applications and are awaiting to hear from you and your friends and family. The winter CSA will be filled with delicious cold weather crops at a slower pace. Things grow slowly in the cool months, so our deliveries will be bi-weekly. Kale, cauliflower, Brussels sprouts, carrots & broccoli are just a few of the winter time veggies we have to offer. Be sure to re-sign up if winter time vegetables peak your interest.
For any of you out there that are still looking for a good excuse to visit and dine with us. We are having a fall harvest on Saturday October 25th which includes a tour, family style dinner, bonfire and s more’s. Last spring’s event brought a great crowd, and showcased farm fresh vegetable sides, Guinea fowl, flank steak, sangria, craft beer, and our chef’s signature white chocolate bread pudding smothered in Georgia rum sauce. This seasonal dinner is sure to be remembered. Our scenic pine forest cabins are finished and ready for visitors, you could make a weekend out of it. Come spend time with us, your farmers, your friends.
Fall crops are starting to bloom, the first of which was kale, and next up to bat Chinese cabbage. We look forward to many weeks of fresh crops and new veggies!
New Share Items: Sage, Pesto, Chinese Cabbage, Sweet Potatoes
Considerations and Helpful Hints:
**A note on delicata last week I mentioned that delicata could be eaten skin and all. This is most definitely the case with fresh delicata, but with cured winter squash the skin hardens and is less pleasant to eat. So if you haven’t eaten the winter squash from last week, then skip the skin it is not as tasty.
Pesto: We have provided you with a bag brimming with options, you simply decide where you want this vehicle to take you. It is the perfect base with a simple formula (basil + nut + olive oil + cheese + food processor = delicious every time). The traditional recipe calls for basil, pine nuts, Parmesan, & olive oil, you would then place in a food processor and presto you have pesto! It is easy to make, easy to spice up and easy to enjoy.
Sweet Potatoes: That’s right its sweet potato season! You have been munching on their sweet leaves all summer, and the time has come for you to enjoy their lower half. These not so little monsters, have hidden under the earth for months, and are ready to be added to your dinning rotation. Firstly, please remove your sweetened spuds from their bag, and allow air to reach them. Sweet potatoes need some time to cure in order for them to sweeten up (converting starches into sugars), so I would recommend allowing your potatoes to rest in the windowsill for a week or two. If you cannot contain your excitement, they are perfectly fine to eat right out of your share box, just know they haven’t reached their sweetness potential.
Chinese Cabbage: A crunchy green that can be chopped up and incorporated into dumplings, egg/spring rolls, and salads, or left whole and be used as wrapping for sandwiches or cabbage rolls.
Sage: Did you know that sage is actually related to the mint family? It is a strong full bodied spice that pairs well with poultry and pork. As well as pasta and potato dishes. If you don’t have a use for the sage you can always chop it up and place a teaspoon or two into each compartment of an empty ice cube tray, you can then fill the remainder with water and freeze, giving you access to fresh herbs for much longer than storing in the fridge.
Organic Share Items:
Chinese Cabbage – Perfect for pot stickers, egg rolls, and wrap sandwiches. This beautiful green adds a perfect crunch to any salad, and can be used for dishes where high heat is involved (stir fry, egg roll, pot sticker, and cabbage rolls).
Pesto – A bag full of opportunity! Delicious on pizzas, pastas and sandwiches. It can also be mixed with dressing or tossed with cooked veggies to add a new dimension.
Squash OR Tomatoes OR Muscadine – I have heard many people at market declare that tomatoes are like candy, they create mouthwatering delight and are easily snacked on. These beautiful globes can be eaten fresh or made into sweet jams and preserves. Squash, the poor little creatures. This summer the bug pressure has won out over our squash crops. They are overrun, and quickly damaged. However, those that make it past the obstacle course are sure to please. Enjoy them sauteed or grilled, in any dish you can imagine.
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!
Rosemary OR Sage – A beautiful piny flavor, that is perfectly paired with savory dishes like pork and lamb, but is equally enjoyed folded into a fresh baked loaf of bread. Something that caught my eye was incorporating rosemary with limeade, what a perfect way to start your afternoon. Whether you choose savory or sweet to highlight this herb, this link will give you some helpful ideas. Try using sage to infuse oil or folding it into butter to create a compound butter.
Okra – The Okra can be enjoyed raw, steamed, fried, baked, or stewed.
Eggplants – So many ideas to try: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka.
Sweet Roasting & Bell Peppers – I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.
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.
Basil – This herb is lovely in sauces, breads and on pizzas