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

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