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

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

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