Blog Archives

H-O-T spells hot!

6/27/2016

Field Notes

The CSA is in week six, wowsa! The sun has graced us with its golden rays, so harsh we now praise the almighty rain cloud. I don't know about you, but the plants have been severely underwhelmed by our recent storm alerts. It is looking like this is to be the new norm. Unpredictable, ever changing and challenging. Ah the weather, she is a fickle lass.

Any-who, we press on beneath the beating sun. Watering, weeding, tilling, seeding. Not without direction, and hopefully not without sunscreen.

As a friendly reminder, we post up in McCormick Park from 10 a.m.- 2 p.m. every Sunday. The girls have enjoyed managing the booth, especially when it means money to spend with the Cheese People.

Housekeeping... Wednesday is our principal delivery day. If that doesn't work for you, have no fear. We are fairly flexible. Delivery is set for Wednesday morning and early afternoon. Pickup remains between 5 and 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

carrots
green onions
spicy salad mix
radicchio
rainbow chard
tender brassica mix
butter crunch lettuce
turnip greens
epazote
baby fennel
anise
cilantro
borage
thyme
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)

If you are not part of the CSA and want to pick up a few things, feel free to check in if you are looking for something specific.

So what is next?

If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Carrot Slaw

1 bunch shaved or grated carrots

1 bunch of your favorite herb

1 Tbs of your favorite zest and juice

1/2 bunch of green onions thinly sliced
salt and pepper to taste

Wash your veggies! Then proceed to grate, chop, or mince your ingredients. Toss together in mixing bowl, season to taste. Refrigerate or serve immediately. The choice is yours.

Toss this recipe in with a green salad, atop some taste tacos, or simply as a stand alone side. Keeping it simple is where it's at.

-Spice it up with hot peppers, chili flakes, or extra onion.
-Switch up a single herb selection for a combo.
-Make a creamy version by adding a couple spoonfuls of yogurt or sour cream.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. This month they have put together grill boxes of various sizes for purchase. Get them while they're available, they sell out quick. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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Solstice Celebrations

6/20/2016

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Field Notes

The CSA is now in its fifth week, and our farmers market appearances have been stellar. Here comes the summer sun, and with it all your favorite summer fruits. By the way, today was the solstice and I hope you honored our sun in some fashion. The longest day of the year does deserve some acknowledgement.

This week the potatoes were hilled, and the tomatoes trellised. This means yummy maters and taters heading your way sooner than you know.

Every Sunday we post up in McCormick Park from 10 a.m.- 2 p.m. This weekend I will be representing the Williamston Library with the veggie piano, come check it out if you have a few. The girls can be found showing Daryll (our awesome intern) the market ropes.

Housekeeping... Wednesday is our principal delivery day. If that doesn't work for you, have no fear. We can work something out. Delivery is set for Wednesday morning and early afternoon. Pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
radicchio
rainbow chard
tender brassica mix
butter crunch lettuce
turnip greens
amaranth
epazote
chives
baby fennel
cilantro
oregano
borage
chamomile
thyme
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
french bread (organic flour, yeast, water, salt)

If you are not part of the CSA and want to pick up a few things, feel free to check in if you are looking for something specific.

So what is next?

Thanks in advance

Creamy Basil Dressing

1 bunch basil

1 cup of your favorite plain yogurt

1 Tbs orange zest

1 clove of garlic or a few garlic scapes
salt and pepper to taste

Wash basil. In a blender place basil, yogurt, zest, garlic. Blend. Season with salt and pepper.

This recipe will help you mix up that salad routine. Go beyond house dressing and build your own.

-Spice it up with hot peppers, chili flakes, or extra garlic.
-Switch up the basil for your favorite herb...why not?
-Marinate chicken and bbq for a deliciously tender finish.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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CSA Week 4

6/13/2016

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Field Notes

We are well into the growing season, and the plants, insects, animals, and weeds know it. We had a pretty wet and cold start to the season, and are now enjoying some pretty hot and dry days. I love it either way. Growing food for awesome people like you is where it's at. But I digress. The heat also means happy tomato plants, and bolting greens.

This week marked our first appearance at the Williamston Farmers Market. Plan on finding us in McCormick Park from 10 a.m.- 2 p.m. every Sunday, be there or be squarish. If you don't see either myself or Ener with the girls holding down the fort, you will most likely find Daryll (our awesome intern).

Housekeeping...After a successful week three, I wanted to remind you that Wednesday is our principal delivery day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
spicy salad mix
rainbow chard
red leaf lettuce
butter crunch lettuce
turnip greens
pea shoots
non-heading broccoli bunches
thyme
chamomile
tarragon
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
french bread (organic flour, yeast, water, salt)

If you are not part of the CSA and want to pick up a few things, feel free to check in if you are looking for something specific.

So what is next?

Thanks in advance

Cilantro Chimichurri

1 bunch cilantro

1 small bunch of oregano

1 Tbs of chile de árbol or red chili flakes

1 clove of garlic or a few garlic scapes

1 cup white wine vinegar

1 1/2 cups olive oil

salt and pepper to taste

Wash herbs. You may choose to roughly chop all these ingredients and then add vinegar, oil, and season to taste. Alternatively, place everything in a blender or use an immersion blender to mix and chop everything up.

This recipe tastes best when given time to marinate and release all of its deliciousness, so feel free to make at least a day in advance.

-Make a more authentic version with parsley in place of cilantro, and red wine vinegar.
-Switch up the herb combination or eliminate the chili pepper if it's too much for you.
Use as a marinade, to finish a dish, or as a spread on some crusty bread.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

See You In The Fields

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CSA Week 3

6/7/2016

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Field Notes

Another week under our belts, and the corn is licking my shins. Many of our fields are filling in, and our collaborative with Pure Mangalista is well under way. As usual, our major battle is weeds. In general we work to crowd many of the weeds out, reducing the number of times we actually need to weed. However, around this time of year we find that some invaders need a bit of a push back to keep a better food to weed ratio. If you every find yourself with a free hour or so, and want to join us for some morning weeding or seeding, just let me know.

Don't forget...we will also be at the Williamston Farmers Market for the rest of the season. 10 a.m.- 2 p.m. every Sunday, be there or be square. If you don't see either myself or Ener with the girls holding down the fort, you will most likely find Daryll (our awesome intern).

Housekeeping...After a successful week two, I wanted to remind you that Wednesday is our principal delivery day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
spicy salad mix
rainbow chard
red leaf lettuce
butter crunch lettuce
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
turnip greens
basil
chives
thyme
chamomile
oregano
semolina loaf (organic flour, semolina, yeast, water, salt)

If you are not part of the CSA and want to pick up a few things, pricing is easy. All items offered at the farm stand are packaged, bundled, and sold in $3 quantities. Not all items are offered via the farm stand, so feel free to check in if you are looking for something specific.

So what is next?

Thanks in advance

Wondering why the bread has fluctuated lately? I have been experimenting with a few different organic flours. I have not been happy with recent results, but my new source for this week seems to produce much nicer more consistent loaves.

Quinoa Cakes

1 1/2 teaspoons olive oil

1 cup chopped onion

3/4 cup uncooked quinoa

1 tablespoon minced garlic

1 1/3 cups organic vegetable broth or water

2 cups chard or turnip greens, coarsely chopped

2 ounces favorite cheese, (optional and about 1/2 cup)

1/2 cup chick pea flour (or favorite bread crumb)

3/8 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper
1 bunch of your favorite herb, coarsely chopped

Drizzle olive oil in a heated pan. Remember, hot pan then hot oil. Once the oil if hot add onion, salt, pepper, and caramelize. Add quinoa, greens, herbs, and broth or water. Bring to a boil, cover, turn to a simmer.

Quinoa should be deliciously tender after about 20 minutes. If some liquid remains, return to a higher heat and reduce out the remaining liquid. Once all the liquid is absorbed, remove from the heat, check seasoning, stir in the chick pea flour and the cheese.

You may then choose to finish your cakes on the griddle or in the oven. A griddle works great for tonight's dinner. While the oven is excellent for cooking larger batches in a muffin tin at 350 F. for about 15 minutes...Or until your little cakes have achieved their ultimate crunchy exterior.

-You may need additional bread crumbs, chickpea flour, or oil if your mixture is either too wet or too dry, so keep some handy.
-A dash of spice is always nice, so feel free to add chile flakes, or your favorite spice.
-Herbs, herbs, herbs...salt free and full of flavor. Never fear adding too many. I am not sure their is such a thing, although some combinations may not agree with you.
-Cheese is always extra, and this recipe is no exception. You need not add cheese, but sometimes it's just a delicious way to get people to eat quinoa and veggies.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

See You In The Fields

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H-O-T spells hot!

Solstice Celebrations

CSA Week 4

CSA Week 3

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