**This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.
All hail the Tornado!
Do you ever feel as though things are out of control, or least yours?
Spring rains are beautiful, and deadly. Since moving to Georgia, I have been fortunate enough to live under a tin roof. I always thought they were quaint, and of another time. However in this part of the country, they are very much part of current building practices. Last night, sitting with the windows open I took in the thunderous deluge. It was a wild mixture of beauty and respect, I relaxed into the sound, all the while thinking of our field crops. The amount of rain directly effects, the daily activities of the garden. This heavy rain, has slowed planting, and caused ideal conditions for microbe activity. However! The sun is out, shining and drying our water soaked fields. We are so glad to see the sun, and feel it on our skin.
Keep thinking thoughts of sunshine, and splendor!
New This Share: Marjoram & Cabbage
Marjoram: Known for its complex floral and woodsy flavor. Pairs well with vegetables, & proteins (meats, fish & eggs) alike. It is found in savory dishes, and plays well with other herbs. It can be used fresh or dried. If using fresh, add it towards the end of cooking so the delicate flavor isn’t lost in cooking process. Can be used in salad dressings, marinades, and other flavor filled applications!
Cabbage: A longtime friend of the home gardener. Found in the growing in fields, stored in fridges, and fermenting in larders all over the world. It is universally excepted, and prepared in wildly unique ways on various continents.
My new favorite improvised recipe: Quick Kimchi
On a whim, we tried making a spin off the traditional Korean Kimchi. Of course, it does not display the traditional full flavor profile of Kimchi. However, it is full of flavor and a quick way to whip up something spectacular.
Rough cut half a head of cabbage, toss in a deep bowl. Pour in 2Tbs. apple cider vinegar, and two pinches of kosher salt. Using your hands (this is a messy recipe), bruise the chopped leaves, crushing them between your clenched fists. While bruising the cabbage you are also dispersing the vinegar and salt. Add in two pinches of sugar (cane, brown, maple syrup), ¼ tsp of chipotle pwd., 1tsp of chipotle in adobo sauce (chopped, or salsa). Mix in all ingredients with your hands, finish with fresh lime juice, taste. Based on your palate add more of any of the above mentioned ingredients, then enjoy! Best enjoyed after resting for at least 20min, (it is really difficult to not snack on it once it is first made, but it becomes so much richer after it ages).
Spotlight Vegetable: The humble lovable Cabbage
She is the mother, she is the beginning. She is the umbrella that most of your favorite garden varieties fall under: kale, collards, Brussels sprouts, turnips, rutabagas, broccoli, cauliflower and so many others.
The cabbage is cultivated in the cooler months, and harvested before the deep freeze of winter, or the heat of summer. The varieties are endless, check out this article to view some rare and beautiful heirloom cabbages.
Try moving out of your cabbage comfort zone, try grilling a wedge, or braising some to pair with fish or lamb. Kraut, kimchi, and cabbage rolls all have fermentation stages, this green beauty was meant to ferment!
Organic Share List
Organic Share Items
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: burgers, fresh salads, sandwiches, braised, raw, wraps
Storage: Remove from bag, store in an airtight container.
Cabbage: 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!
Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.
Bunching Onions: garnish, marinades, salsa, & soup/stews.
Storage: Remove rubber band, wrap bulbs in damp paper towel
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.
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.
Collards: 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: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry
Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).
Marjoram OR Sage: “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).
White Oak Pastures 