Monthly Archives: September 2015

2015 Summer CSA Week 26

Announcements!

We will be hosting our CSA dinner on Sunday November 8th! The farm tour & appetizers will start at 4pm, and the main courses will begin at 5pm. We will be offering a complimentary cork service, please bring your favorite bottle, or 6pack and we will happily keep them cool and serve you! We ask that you RSVP by Oct 25th, please email me with your head count at: Mary.Bruce@whiteoakpastures.com.

This week marks the beginning of sweet potato season! On Monday they emerged from their sandy depths, and were brought topside in order to begin their curing process. As sweet potatoes “cure” they are in fact creating an internal moisture loss barrier. It takes roughly 1-2 weeks to cure a sweet spud. They are perfectly fine to eat before cured. However, they lack the well-developed flavor of cured sweet potatoes. Over the next few weeks we will fill our greenhouse and high tunnels with sweet potatoes for curing.

Sweet potatoes are a beautiful thing, they symbolize a year round larder, a tradition from times long ago. These beautiful tubers will remain in our yearlong larder and be shared with our members through the fall and winter. Having and preparing your larder (pickling, canning, & freezing) allows you to extend the season for many of your favorites.

I know that a huge sigh of relief passed through our CSA members when the greens started showing up in our shares, and we are so glad to bring you these wonderful presents!

New This Share: Uncured Sweet Potatoes, Buckwheat, Collards, & Kale.

Sweet Potatoes: These sweet nuggets of joy are finally back in our lives! When you receive them, do not remove the soil that your find on their skin. This soil aides in their curing and storing process. They are perfectly fine with dirt on them until you are prepared to cook them. Never wash sweet potatoes, unless you are ready to cook them right then. We recommend placing your sweet spuds in a very sunny, hot, and dry location (such as a screened in porch, or in your car (park in the sun!), or in the window sill of a sunny window). Be gentle, any bruising will lead to soft spots latter on.

Buckwheat: This flowering leafy green has a deep earthy flavor, it is a nice addition to salads, sandwiches, smoothies, and soups!

Collards & Kale: You know these great greens and they are back to stay! Wonderful additions to any meal.

Organic Share Items:

Uncured (fresh) Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in a sunny, hot, dry location. (sunporch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Buckwheat: 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.

Miniature Bunches of Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

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.

Collards OR Microgreens: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

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.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Muscadine OR Pears: chutney, relish, tart, pie, popsicles, braised, jam,

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Basil: bruschetta, pesto, pizza, sauces

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

Marjoram: “add it last”, poultry, marinades, meat, salad dressings, sauces, stuffing

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

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

2015 Summer CSA – Week 25

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

This premature taste of fall has become so sweet to us on the garden staff. The cooler mornings, crispier air, and clear evening skies have made for temperate weather. Take some time to appreciate the subtly as the seasons transition into their new form. I feel as though the summer and winter are major chords whereas the spring and fall are treated as minor hues. However, these seasons showcase the most beautiful display of weather, plant life, and crop diversity.

It is with great pleasure that I introduce our first fall time crops into our CSA shares:

The crowd pleasing: Kale! The southern staple: Collards! The ever elegant: Chinese Cabbage!

In the upcoming months we will be welcoming all manners of cool loving crops. We are so pleased to send the first of the season home with our members.

Announcement: CSA Fall Harvest Dinner

We will be hosting an on farm dinner for our members, and we are tentatively setting the date for Sunday November the 8th. We would like to welcome you and your family to dine with us. We will be serving a wide variety of items and would love for you to join us for an evening of laughter, eating and community.

Our garden crew will host the event, and will be making all the fixings! There will be a full farm tour, as well as a recipe swap! Keep checking in as we post up more details about our on farm feast! If you have any ideas please reach out to me at Mary.Bruce@whiteoakpastures.com.

Organic Share Items:

Miniature Bunches of Kale OR Collards: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

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.

Pears OR Baby Chinese Cabbage: (Pears)Fresh, paired with goat cheese, braised, poached, baked, soufflé, (Chinese Cabbage)

Storage: Keep cold in your fridge in a plastic ziplock.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Muscadine: chutney, relish, tart, pie, popsicles, braised, jam,

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Lemon Balm: Teas, tonics, simple syrups, deserts, and mixed drinks!

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

Rosemary OR Sage: Brown butter dishes, Brussels Sprouts, pasta, potatoes, rich & creamy dishes, roasted squash, sausage,

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

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

2015 Summer CSA – Week 24

Week 24

This is an even week Therefore we will be delivering half shares to Atlanta & Albany!

As the heat begins to withdraw the cool breeze starts to replace the sun’s sharp rays. We are rapidly approaching the fall equinox, with it the cooler evening temperatures and shortened days will lead to a whole other world in the garden. Those plants that swelter in the damp southern heat emerge victorious in the cool weather. The humble spinach plant can survive subfreezing temperatures. A whole host of greenery is filling our fields with all manners of shapes and shades.

Our root vegetables are beginning to sprout, while our sweet potatoes have begun to flower. Watching the garden throughout the seasons, is like watching a living mosaic bursting forth with color and depth forever changing: planting, growing, harvesting and being replaced by its successor.

The next few weeks will be last of a few summer favorites, and the beginning for many fall time crops. Enjoy the unique tastes of the blending points of two unique seasons.

Organic Share Items:

Sweet Potato Greens OR Microgreens OR Buckwheat: Salads, summer soups, tacos, sandwiches, burgers, pizza, tostadas, & smoothies.

Storage: Use quickly while still fresh and supple, or wilt down to use later in cooked preparations.

Basil Bunches: The perfect portion for a summer pizza, bruschetta, or

Storage: Keep lightly wrapped in paper towel inside a ziplock bag until ready for use.

Pears: Fresh, paired with goat cheese, braised, poached, baked, soufflé,

Storage: Keep cold in your fridge in a plastic ziplock.

Eggplant (Aubergine) OR Muscadine: (eggplant)baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets. (Muscadine)chutney, relish, tart, pie, popsicles, braised, jam,

Storage: (eggplant) If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container. (Muscadine)

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Marjoram:

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

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

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

2015 Summer CSA Week 23

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

Announcement: This week we will be resuming our deliveries to all of our CSA locations, we will also be returning to our Saturday Markets in Columbus & Albany!

Good Morning from a sunny Bluffton.

We would like to welcome all of the new CSA members who have joined over the summer break, as our community grows, so do the ripples of supporting your local food system. Thank you to all of our members for choosing to be a part of our CSA, we have added some new items into our fall rotation that we think you will love.

Fresh new crops to look forward to in the coming months: curly kale, Hon Tsai Tai, Parsnips, Rutabagas, Kale Sprouts, and we are bringing back the beloved Tokyo Bekana!

We are so glad that the season has picked back up, and our team is looking forward to the cooler days ahead. We have begun moving out the fall and winter crops into the field. Soon we will be harvesting kale, salad mixes, lettuce, cabbages, and various Asian greens. If you are like us, and you have been missing your fresh greens worry not, they are on their way.

Organic Share Items:

Buckwheat OR Microgreens: Salads, summer soups, tacos, sandwiches, burgers, pizza, tostadas, & smoothies.

Storage: Use quickly while still fresh and supple, or wilt down to use later in cooked preparations.

Pesto (Basil Bunches): The perfect portion for a summer pizza, bruschetta, or

Storage: Keep lightly wrapped in paper towel inside a ziplock bag until ready for use.

Pears OR Muscadine:

Storage:

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Lemon Balm: teas, tonics, mixed drinks, sorbets.

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

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

Categories: CSA (Community Supported Agriculture) | 2 Comments

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