**This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.
Greetings from sunny South Georgia.
Spring is officially here and the heat is beginning to settle in. This warm weather is waking up hibernating critters, causing our reptilian & amphibian friends to make appearances in the garden.
While the season is still fresh, we wanted to take the time to introduce our crew, there is a mini photo shoot below. This season’s crew is comprised of New Interns, Familiar Faces, Southern Natives, & Northern Transplants. Thank you for letting us be your growers!
Spotlight Vegetable: The Carrot
In the Americas, carrots were primarily used as a livestock crop. They were inexpensive, nutritious and highly favored by livestock. In cookbooks, they were not mentioned as being served raw previous to the 1900’s (check out this site for more carrot facts). Many of the recipes treated the roots like sweet potatoes, they would boil them and serve with butter, early home cooks would even serve carrot pies and puddings, similar to that of a modern day sweet potato pie. Many households didn’t enjoy the carrot, however the modern carrot enjoys a being a favorite for many vegetable lovers.
New Items: Green Garlic, Baby Carrots, & Sage
Green Garlic – Taste profile similar to garlic flavored leek. It is the size of a scallion, the white bulb is edible, as well as the green stem. However, the further up the stem you move the more fibrous the green stem becomes. Used in pesto, potato latkes, soups, spinach pies, Braised in White Wine.
Baby Carrots – The sweet gentle crisp of a true baby carrot cannot be matched. We recommend eating them raw, or only using slight heat, pickling them is another excellent idea.
Sage – Is wonderful paired with savory items, potatoes, breads, meat dishes, and pasta. Interesting ideas to try: tempura coated sage leaves fried in olive oil (garnish or as an appetizer), Browned Butter pasta & fried sage,
Organic Share Items
Green Garlic: To be used in aoli, butter & oil infusions, dips, hummus, marinades, pesto, pickled, roasted, salsa, sauces, sautéed, soup/stew.
Storage: (Bunching Onions) Remove rubber band, wrap bulbs in damp paper towel.
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.
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.
Salad Mix: burgers, fresh salads, sandwiches,
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!
Rosemary: 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).
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).
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.
White Oak Pastures 