Monthly Archives: November 2014

2014 CSA Week 32

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

This is the final greeting of the season. Let’s take a few moments to recap our beautiful 32 share adventure. Our team has ebbed and flowed, we have welcomed some lovely new faces and had to part with some gems as life drew them to their next path. This year has seen many changes, our CSA family has grown, and we even acquired a mascot (regal the official farm dog)! Those of us in the garden have viewed the fields in amazement, as if watching through a kaleidoscope. Colors and shapes morph into one another and then burst forth entirely unique. It is a marvel to be part of this living tapestry.

I encourage you to take a few moments and jot down some of your favorite food memories of the season, achievements or even food disasters. Our team would love to hear all of the ways the veggies have had influence in your homes. Please send them to Mary.Bruce@WhiteOakPasetures.com

As all things come to an end for the main season, things are starting to blossom for the next chapter. A familiar phrase comes to mind “Winter is coming” and it sure is. Our team has begun following freeze protocol in the garden, and we are preparing high tunnels, winter beds, row covers, and over wintered crops. We hope to see you again for the winter season! We have some exciting surprises for our winter CSA members, we are rolling out some new items and even an item that the members have direct participation in!

(2 shares per month) x (3 months)= 6 boxes of wintery goodness.

Our team (Ryan, Johnny, Tommy, Molly, Tim, Graham, Lori & I) are wishing you a wonderful holiday meal full of great food and dialogue. It has been pure pleasure serving you and meeting you. Thank you all for your commitment and dedication to our CSA, we appreciate you!

PLEASE SEND RECIPES!!!! I am weaving together the CSA cookbook and need all of the input that you have to offer! Please send your goodies from our hand grown goodies!

New share Item: Lemon Grass & Hakurei Turnips

Lemon Grass: This fragrant grass is arriving at the perfect time. Just in time for soup & hot tea season. If you are looking for a brighter lighter option you can use it to infuse citrus salads and Asian themed cocktails. It has the added benefit of being a stir stick for drink recipes both hot and cold!

Preparation: Using your hand peel away the tough outer layers, until you reach the cream colored center. From here you can grate, pulverize or slice, dice and chop to suit your lemon grass desire.

Storage: Using plastic wrap (bound tightly) keep in the fridge for a week, or freeze for close to six months.

Hakurei Turnips: Aka Japanese turnips. I just saw a stunning recipe that would be lovely over the holiday season: Roasted Beet & Turnip Galette.

Preparation: Remove bulbs from greens, both are edible. Both can be sauteed together or even roasted together!

Storage: Remove stems and store separately. Store the leaves like other greens and the turnips like other root veggies.

This share includes ginger, sugar cane, & lemon grass that should inspire you to make a kick but infused syrup, cocktail or even delectable baked goods. Imagine with me sugar cane cookies made with ginger and lemon grass. Oh, that sounds like the holidays to me! Or a moscow mule with fresh ginger and lemon grass? Does it get fresher?

Organic Share Item:

Lemon GrassSoups, stews, dressing, tea, infused syrups and cocktails.

Hakurei Turnips Eaten raw, sauteed, roasted, stir-fried, or pickled.

Cabbage 2X (heirloom & hybrid) Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

Salad Radishes – Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Carrots –Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Ginger  – Spicy earthy heat. A root with sensational properties. Include in teas, tonics, baked goods, stir-fry, pickled creations, dressings and freshly jucied.

Sunchokes – Tuber Love. Enjoy these roots blanched, roasted, sauteed, pureed, or raw.

Sugar Cane – What a sweet treat! It can be chewed on raw, juiced, used as skewers, and as garnishes in mixed drinks.

Kohlrabi OR Fennel –Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! Fennel can be included in risotto, slaws, salad

Collards – Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures.

Sweet Potatoes – Souffle, pie, fries, hash, mashed, chips, casseroles, scalloped, soup and cheese cake. They are a holiday favorite, and have gained popularity in the everyday. **Please take these sweet babies out of their plastic bag, and place on the counter or windowsill. 

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

2014 CSA Week 31

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Wishing you a beautiful afternoon from sunny south Georgia. It is mid November and turkeys are on everyone’s mind here on the farm. If you have not ordered your bird or ham, now is the time! If ordered in time it will be delivered the week of November 17th with your regular CSA pick up! I hope that everyone has the chance to share this special meal with loved ones, and that the meal that they consume is prepared with love, and raised with love.

Our animals and vegetables make the perfect topic of conversation for a holiday meal. It is not often that our extended family is gathered for a dinner centered around a table. For centuries, food & table have been the pivot point for discussion and planning. During the upcoming holidays it would be the opportune time to discuss food sourcing and our connection to the food chain. The holidays are ideal for breaking bread with those that are loved by you, and feeding them a meal that was chosen for its taste and treatment of the plants and animals involved. Thank you for including us in your holiday plans.

Anyone who visited us at market this week saw the bounty of the harvest. My goodness there were so many wonderful roots and greens. The month of November has ushered us in with a variety of new faces and familiar favorites. Crops finally coming into fruition such as sugar cane, sun-chokes, ginger & turmeric. Others budding and preparing to flourish in the cooler months like Brussels sprouts, cauliflower, broccoli, Swiss chard, peas & so many other lovelies.

All of the sweet potatoes are finally out of the ground, and the garlic is safely planted into the earth! A nice swap. Every time a new root crop is planted, it feels as if we buried a time capsule that grows and matures. It goes into the ground and within a matter of weeks it transforms into something wholly altered. Pulling up root crops is like harvesting presents, each unique and bursting forth in unexpected colors and shapes. Root crops have the neat yet, sometimes frustrating propensity to intertwine with their neighbors. When harvested they look like living sculptures. Tangled carrots commonly look like mothers cradling children or embracing lovers. How wonderful that nature reflects humanity at its most tender.

New Share Items: Ginger, Sun-chokes, Sugar Cane, Arugula

Ginger:

Known for its spicy kick and medicinal properties this root packs a punch. It can be found in hot teas, tonics, soups, stir fry, mixed drinks, and so many wonderful baked goods.

Preparation: Peel, using a spoon. Then chop, grate, mince, or juice!

Storage: I recommend freezing the root, it makes it easier to grate & peel (with a spoon). If you are not planning to use the root fresh, store it in a cool dark cupboard to maintain its crispness.

Sun-chokes AKA Jerusalem Artichokes:

This nubby tuber gets its name from the artichoke flavor that it emits when roasted. It can be eaten raw, or cooked. Blanching this crisp root prepares it perfectly for salads, roasting it like fingerlings potatoes is where the magic happens. It is also found in many fall winter soups.

Preparation: Run these roots under cool water and use a stiff root brush to remove any remaining dirt. The skin is edible, once properly washed.

Storage: Uncooked Sun-chokes can be stored in a zip lock baggie with a sheet of paper towel under them to collect excess moisture. Store as you would carrots.

Sugar Cane:

Three stalks will be in your share box this week. They can be eaten raw, juiced, char-grilled, or enjoyed in mixed drinks.

Preparation: If eating raw, use a sharp knife to shave the purple exterior off, then chew and enjoy. Once peeled, they can be used as sweeteners in Mojitos, skewers for grilling, or charred on the grill.

Storage: The stalks can be stored in a plastic container with damp paper towels covering their ends to keep them hydrated.

Arugula:

This spicy nutty salad green creates a wallop for your taste buds. It is well suited for salads, burgers wraps and sandwiches.

Preparation: Enjoy as is, or toss with other veggies and some dressing.

Storage: Store like any other salad green.

Organic Share Items:

Kale  Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! 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!

Cabbage Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

Totsoi OR Pac Choi These elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Braising Mix OR Arugula  These babies pair well with soups, stews, braised meats, pasta dishes, pizza, burritos & tacos. Add some of these nutrient dense greens to any of your favorite dishes for a vitamin boost.

Sweet Bell Peppers Enjoy them sauteed or blackened, in any dish you can imagine. I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried.

Watermelon Radishes  Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Carrots Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Beets Try them pickled, in a salad, roasted with goat cheese, as a dessert sweetener, or in juice.

Ginger  Spicy earthy heat. A root with sensational properties. Include in teas, tonics, baked goods, stir-fry, pickled creations, dressings and freshly jucied.

Sunchokes Tuber Love. Enjoy these roots blanched, roasted, sauteed, pureed, or raw.

Sugar Cane What a sweet treat! It can be chewed on raw, juiced, used as skewers, and as garnishes in mixed drinks.

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

2014 CSA Week 30

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Greetings from your favorite farmers, gardeners, and ranchers! This entry is going to be more informational and less poetic. We have a bit of business to discuss!

The Week of November 17th will be the last week for Main Season CSA pick up.

If you have not signed up for the winter CSA, I encourage you to do so! Slots are filling up, and once we are full, you will have to wait until March for our beautiful, organic locally grown veggies!

The winter CSA starts the week of December 17th and continues through February on a bi weekly basis. Two drop offs every month during December, January & February. The boxes are sure to please with goodies like broccoli, cauliflower, Brussels sprouts, collards, kale and your favorite root crops like carrots, turnips, beets, & radishes!

If you have any questions or would like a Winter CSA application please call our front office and ask for Cindy.

If you have enjoyed your experience with the White Oak CSA we ask that you spread the good news to your friends, family and colleagues. We would love to fill up our Winter CSA and expand our local family. Our CSA program is a great way to start a discussion about food systems and sourcing of food that you are proud to eat and we are proud to grow. We would be ever grateful for any new members to our CSA Family.

New Share Items: Fennel, Beets & Beet Greens, Watermelon Radishes,

Fennel:

A sweet licorice tasting bulb, can be eaten raw in salads/slaws or cooked down into its more tender state. You can pair this sweetened bulb with braised chicken, or keep it fresh with a cold salad, or perhaps even a grain salad. The left over stems (known as fronds) can be frozen and thrown in with chicken stock, or even used in a cocktail.

Storage: Fridge crisper drawer or in plastic loosely wrapped.

Preparing: Remove the stems from bulb, you can then treat it as an onion. Cutting to your desired thickness or shape. The hyperlink included takes you through cutting down the bulb and ideas to try.

Beets & Beet Greens:

The greens can be enjoyed as a normal salad green, or sauteed like kale, or even smoothies. The beets themselves can be roasted, baked, turned into ice cream, pickled, and even eaten raw.

Storage: Firstly, remove greens from roots. The greens WILL pull water from your beets, and your beets WILL be soggy. Once separated, you can store the greens as normal greens and the unwashed beets in a plastic bag in your crisper drawer.

Watermelon Radishes:

These are the hidden gems of the garden. They do not always look like much from the outside. However, once you slice these sweet and spicy creatures open, they come to life in flavor and color. The vibrancy of these roots blows me away.

Storage: See the beet storage above.

Organic Share Items:

Braising Mix These babies pair well with soups, stews, braised meats, pasta dishes, pizza, burritos & tacos. Add some of these nutrient dense greens to any of your favorite dishes for a vitamin boost.

Cilantro Pico De Gallo, pesto, creamy sauces, falafels, mixed drinks and more.

Carrots Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Beets Try them pickled, in a salad, roasted with goat cheese, as a dessert sweetener, or in juice.

Watermelon Radishes  Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Kohlrabi OR Fennel Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! Fennel can be included in risotto, slaws, salad

Okra  The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Tomatoes OR Peppers Enjoy them sauteed or blackened, in any dish you can imagine. I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried. These beautiful tomato globes can be eaten fresh or made into sweet jams and preserves.

Kale  Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! 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!

Cabbage Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

Totsoi OR Pac Choi These elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

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

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