This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.
Tallow Soap: each bar made with love.
This week we are including a bar of our handmade tallow soap, send your thank you notes over to Amber on our facebook page. It was her generous offer that allowed us to send these along this week!
Our soap is the final encore to a beautiful story. Cattle roam our pastures every hour of every day. They feel the sun on their skin, the rain on their backs, and even rub their faces in the upturned clay. The cattle are agile, playful and travel as one large entity. They are treated with respect up to their last breath, as such all of our artisans use each and every inch of the cattle in some fashion. Our cowboys, butchers, chefs, leather workers, pet treat makers, compost gurus, candle makers, and even a beauty line has been born out of the need to find a special place for every iota that comprises a cow. When you lather with this bar of soap, think of all the hands that went into creating this unique item. In its entirety, it was raised on farm, rendered on farm, and reacted with lye to create the bar that you now hold in your hands. How many bars of soap have you held that were made in one location? The only traveling they have done is directly to you. It is so simple, so sweet. Please enjoy your bar, being made from hand rendered tallow gives it a uniqueness, each batch varies in color, each bar an imperfect brick. There is so much thought that has gone into making our farm a zero waste operation, this is just one of the gifts that a cow has to offer.
New This Share: Amaranth, Sweet Potato Greens, Savory, Dill Flowers & Okra.
Amaranth & Sweet Potato Greens: Think “spinach of the summer”. These delicate greens go well as a salad or wilt beautifully under a small flame. I recommend trying them cooked and raw to determine your taste preference. A fresh vinaigrette works really well with the lightness of the greens. The amaranth is has a lovely scarlet streak running down the center of the leaf. The sweet potato greens are large full leaves with sturdy stems. Including chopped stems to a salad adds some crunch & flavor to a summer dish. The stems can also be added into a stir-fry.
Savory: This herb is known for its thyme like flavor with a hint of pepper. It can be cooked with fresh, or dried for later use. Savory pairs well with beans, and would work well with your fresh garden green beans. If you are more adventurous try pairing with grilled rabbit for a summer feast.
Dill Flower: This looks like the sparkler(firework) of the garden. Bursting with intense color & aroma it makes the ideal inclusion to summer canning recipes. We thought sending some along would encourage our at home chefs to try to pickle something fun (beans, okra, green tomatoes, cabbage, carrots & Jalapenos)
Okra: You know that summer is almost here when the Okra begins rolling in. We grow a traditional green, and a vibrant crimson on the farm. The crimson okra has a less prominent spine than the green. The flavor is similar to the traditional green okra.
Carrot, Jalapeno, & Dill Flowers: Try pickling them, the sweetness of the carrots, the spiciness of jalapenos and the tangy touch of the dill flower make for a wonderful pickled item.
Braised Leeks & Eggplant: Braise leeks & eggplant in balsamic vinegar.
Okra, Jalapenos, & Goat Cheese: Dice jalapenos, fold in with goat cheese, stuff okra. Bake, fry, or grill and enjoy!
Apple, Leek, Amaranth/Swt Potato Green Salad: Thinly slice apples & leeks, serve on top of a fresh bed of greens.
Lamb & Eggplant: These are my favorite summer pairings, taking a large eggplant carving it out and filling with ground lamb, eggplant, feta, nutmeg, and chipotle in adobo is extremely good. You can also make lamb meatballs to accompany eggplant parmesan!
Onions, Squash, Green Bean & Savory sauté: sweat onions, add in green beans & squash. Season with fresh savory, S&P, and fat of choice (duck, tallow, evoo, vegetable).
Organic Share Items
Amaranth OR Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed,
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.
Savory: Herb rubs, marinades, herb roasted nuts, roasted rabbit, sausages.
Dill Flowers: Used for pickling: carrots, jalapenos, green beans, cabbage, fennel, green tomatoes, swiss chard stems, okra, and so many other vinegar favorites.
Storage: keep in glass of water, like fresh flowers, use quickly.
Leeks OR Bunching Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.
Store in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.
Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed
Store in an airtight counter wrapped in a dry towel. Bruises easily, eat soon!
Squash: bake, blacken, fry, grill, and roast, sauté, stuffed,
Storage: Store in plastic wrap, or in plastic storage bag with all of the air removed.
Hot Peppers: blackened, marinade, pickled, salsa, stuffed.
Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.
Eggplant: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, and vegetarian cutlets
Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.
Baby Carrots: candied, juiced, muffins, raw, salad, steamed.
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.
Purple, Yellow OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled.
Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly.
Onions: braised, jams, pickled, roasted, stuffed,
Storage: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.
Apples OR Beets: braised, candied, cupcakes, juiced, pickled, roasted, smashed
Storage: (Beets)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.