Monthly Archives: March 2015

2015 Spring CSA Week 3

This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, Thomasville & Tallahassee.

**ANNOUNCEMENT**

Columbus Pick up Location has been relocated.

The tent location at the Columbus Farmers Market has been moved down a block. It will be next to the fountain across from The Rivercenter for the Performing Arts.

Farm Musings

At this point in the season, everyone has received their first box!

We hope that you have enjoyed your first experience. On Monday mornings, our crew swap CSA pick up stories, we tell of families seeing their first treasure box, and holding up strange new items with wildly excited eyes.

Market days, are the most gratifying parts of the week. It is the culmination of all of our effort, and then we get to see your cheery faces as we pass out share bags. We answer questions, and offer recipe suggestions, it’s a wonderful day for an organic farmer. To see people gush over your hard work, the beauty of your labor. There is nothing quite like it.

For all of our patrons out there, we love it when you come visit us. Share stories, recipes, and your own experiences in the garden. Ask us questions, we eat it up! We were recently featured on WALB, for our Albany Farmer’s Market. Check us out: http://www.walb.com/clip/11288914/new-organic-food-market-in-albany?autostart=true

New this Share: Lemon Balm

A fragrant herbal lemon plant that boast calming properties. It is known to hang out in teas, but more recently as a component of cocktails. Try out this Beekeeper’s Balm Cocktail, it is sure to put you at ease on a lovely evening.

Spotlight Item: Swiss Chard

This is one of the most beautiful plants in the garden.

Wild beets are the ancient ancestors to the modern day Swiss Chard & Sweet Beets. These wild forms had small leaves & little to no roots system. From this one plant, two modern day favorites were cultivated, some plants were directed to produce fleshly sweet bulbs, whilst others were groomed for broad leaf production.

It was originally brought over to the states in the mid 1800’s and mostly cultivated only on the eastern seaboard, until after the civil war. Swiss Chard stems were treated as Asparagus in recipes, where the leaves were often treated as spinach. The stems were as prized as the leaves. Here at White Oak, we grow two varieties Rainbow (colored stems), and Fordhook (white stem).

A twist on heritage chard stems.

First you parboil them to soften their rigid nature, pat dry, toss in olive oil, S&P then Broil them for 1-3 min, serve warm with Hollandaise.

Organic Share List

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Head Lettuce: braised, raw, wraps

Storage: Remove from bag, store in an airtight container.

Spinach: sandwiches, soups/stews, wilted.

Storage: See Salad/Braising Mix.

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Pak Choi: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Lemon Balm: lovely in teas, mixed drinks, and paired with items needing a perk of herbal lemon.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Braising Mix: braised, fresh, burritos/tacos, pasta, pizza, salad, & soup/stew.

Storage: Remove from plastic bag, place in open container, wrap with a dry kitchen towel to absorb moisture.

Rutabaga OR Hakurei Turnips OR Bunching Onions: (Rutabaga)hash, mashed, soup, smashed, & whipped!(Turnip) braised, pickled, raw, roasted, stir-fry.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops. (Bunching Onions) Remove rubber band, wrap bulbs in damp paper towel.

Garlic: To be used in aoli, butter & oil infusions, dips, hummus, marinades, pickled, roasted, salsa, sauces, sautéed, soup/stew.

Storage: (Garlic) Store on the Counter in a well ventilated area, do not allow to come into direct contact with sunlight.

http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/beets.html

http://lichen.csd.sc.edu/vegetable/vegetable.php?vegName=Swiss%20Chard

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2015 Spring CSA – Week 2

**This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Farm Musings:

Our fields are planted, our high tunnels are lush and our orchards are abundantly blooming. Spring has officially arrived, and our garden is displaying an array of life & vitality.

This garden has become a wild symphony, orchestrated only by the sun, soil & water. Wild flowers and clover taking over any vacant soil, meanwhile the crops are displaying various degrees of lushness.

Each step stirs with life. Bees, crickets, & butterflies dash around you, as if you have stepped into wonderland.

Looking through our photo collection this week will tell of spring crops (collards, kale, carrots, turnips) as well as summer favorites (tomatoes, onions, garlic). This year’s bounty will surpass expectations, our land is beautiful and alive!

Spotlight Veggie: Kale

We currently grow two varieties the Red Russian & Lacinato (AKA Dino kale).

Is a member of the brassica family, cousins include: cabbage, collards, broccoli, Brussel sprouts, turnips, as well as so many others. It was recently tested and classified as a Powerhouse Vegetable by the CDC, it is nutrient dense and aids in disease defense & repair functions.

New This Share:

Kale – This dark green is loaded with flavor and nutrients, it can be eaten raw and enjoyed in many creations that require a prominent flavor profile. Kale is beautiful on its own, but can be highlighted with a simple sauté, risotto, quiche, pesto, juiced, or even as a breakfast omelet.

Kale Zipping: with your dominant hand hold the bottom of the stem between your index finger and thumb. With your free hand, grasp higher on the stem with your index finger & thumb, slide your fingers up the stem & through the leaf until the “leaf zips off” the stem. You have now successfully removed the stem from the leaf. You can enjoy fresh or freeze for later!

Organic Share List

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Head Lettuce: braised, raw, wraps

Storage: Remove from bag, store in an airtight container.

Spinach: sandwiches, soups/stews, wilted.

Storage: See Salad/Braising Mix.

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Pecans:

Storage: Keep in the air tight container that they are packaged in.

Rutabaga: hash, mashed, soup, smashed, & whipped!

Storage: See Radishes.

Garlic: To be used in aoli, butter & oil infusions, dips, hummus, marinades, pickled, roasted, salsa, sauces, sautéed, soup/stew.

Storage: Store on the Counter in a well ventilated area, do not allow to come into direct contact with sunlight.

Rosemary:

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Bunching Onions: garnish, marinades, salsa, & soup/stews.

Storage: Remove rubber band, wrap bulbs in damp paper towel.

Pak Choi: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer

leaves the inner leaves are perfect!

Categories: CSA (Community Supported Agriculture) | Tags: | 10 Comments

2015 CSA Week 1 – Update

Sadly our Brussels Sprouts have succumbed to the warmer weather and have bolted. Unfortunately, there will not be any in this week’s share. We are very sorry.

However! The rest of the share looks beautiful, the first delivery was hand packed this morning! We are looking forward to seeing you at this week’s markets!

Sincerely,

The Organic Vegetable Farm Crew!

Categories: CSA (Community Supported Agriculture) | 2 Comments

2015 Spring CSA – Week 1

**This is an Odd week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, Thomasville & Tallahassee.

Announcements:

New this season reusable grocery bags! Hooray, to minimal plastic waste. Each week your veggies will be packed into 2 Reusable White Oak Pastures Grocery Bags, these bags must be returned each and every week.

There will be a designated return box for the reusable bags, please return last week’s bags into that box.

If, you forgot last week’s bags (at home, in the other car, in your gym bag, etc.) we ask that you leave this week’s bag in the bag bin. You may use the bags to transport your veggies to your car, but please return the bags after you have unloaded your vegetable goodness. In order for the system to work we need both bags returned each & every week!

Farm Musing:

The concept of a CSA is a beautiful one, a community rallies together to provide funding for a passionate farmer to provide a season filled with flavorful, fresh, local produce.

Our farmer’s follow the age old growing practices, starting with planning, planting, cultivating, harvesting & most rewarding: providing their labor in tangible form to awaiting families.

When you see us at market, or dropping off vegetable boxes at your pick-up locations. Please know that your words of encouragement echo into our work week.

Veg History:

The Rutabaga “The turnip rooted cabbage”

Scientists believe that this peculiar root crop is a cross between the turnip & traditional cabbage. It has a bulbous root body, with cabbage like leaves.

The greens are edible, and can be cooked in a similar manner as other greens (turnip, kale, radish, etc,).

Sauté with garlic & butter for 3 minutes, add in S&P and a splash of fresh citrus or vinegar (balsamic, apple cider). Serve & enjoy!

The root can be treated like a potato: boiled & mashed, or roasted & herbed.

Be daring and have pulled pork on top of some rutabaga hash!

New this Share:

Everything is new this share, it’s the first week of the season!

Please check the Organic Share Item section for storage, suggested preparations & flavor pairings.

Organic Share Items

Salad Mix OR Braising Mix: braised, fresh, burritos/tacos, pasta, pizza, salad, & soup/stew.

Storage: Remove from plastic bag, place in open container, wrap with a dry kitchen towel to absorb moisture.

Spinach: sandwiches, soups/stews, wilted.

Storage: See Salad/Braising Mix.

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Pecans: baked goods, candied, granola, roasted, pesto, pies, stuffing/dressing.

Storage: Keep in the air tight container that they are packaged in.

Radishes: omelets, pickled, relishes, slaw, garnish (soup, salad, sandwich)

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Rutabaga: hash, mashed, soup, smashed, & whipped!

Storage: See Radishes.

Garlic: To be used in aoli, butter & oil infusions, dips, hummus, marinades, pickled, roasted, salsa, sauces, sauteed, soup/stew.

Storage: Store on the Counter in a well ventilated area, do not allow to come into direct contact with sunlight.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Bunching Onions: garnish, marinades, salsa, & soup/stews.

Storage: Remove rubber band, wrap bulbs in damp paper towel.

Chinese Cabbage OR Pak Choi: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

 

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

Life on the Farm: New York Times!

Hey everyone! Can you believe we made it onto the front page of the food section in THE NEW YORK TIMES? We are so excited to be included and we’re all still on cloud 9! What an honor! It was lots of fun having the writer, Kim Severson, down on the farm with us. If you haven’t already, please check it out:

http://www.nytimes.com/2015/03/11/dining/at-white-oak-pastures-grass-fed-beef-is-only-the-beginning.html?_r=0

Thank you all for your continued dedication, loyalty and support of our farming practices. We can’t continue to do what we love without you. If we could sit down with each of you face-to-face to say “thank you,” we would.

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