CSA Update
9/18/2009 9:57pm
Friends,
Corn! Organic Corn! How often have you seen organic corn in the grocery? Even the specialty stores like Whole Foods rarely have it. The reason for this is that is really hard to grow. We grow it but you need to be aware that you might find a worm or two in the ears. They will not harm you and all you need to do is cut off the part that the worm has inhabited and everything will be fine. If you happen to eat the worm then count it as extra protein!
French Fingerling Potatoes. These wonderful, small potatoes are best roasted in the oven or on the grill. Some of ours were extra vigorous -- I guess French Fists. These were just harvested and we didn't have time to wash them so you will need to wash or at least brush the dirt off. Remember, they grow in organic soil.
Lettuce. Alpha and Omega. What we began with in the spring also closes out the fall. You may chose one bag of either Black Seeded Simpson or the Gourmet Mix.
Collards and Kale. A staple of Southern cooking. I know these are good because the grasshoppers have really enjoyed them. So....there are a few holes in the leaves but it won't matter after they are cooked.
Also, you will get green Provider beans and yellow Italian Wax beans. Please feel free to fill you bean bags to overflowing if they aren't already. Okra and peppers and tomatoes will fill out the rest of your bag. Remember to bring your bag and it might be a good idea to bring an extra.
We are very excited about the CSA Festival here at the farm on Oct. 3. Please let us know if you are coming or not. This will be your pick-up for that week. If you were planning on sending a substitute that week, then please tell them they are more than welcome to come and share in the fun.
We are anticipating going through October 17 and will have to have an alternate pick-up spot for the 10th and 17th since the St. Matthew's Market ends on Sept. 26. Stay tune for an update on time and location for Oct. 10 and 17.
As always, it is a pleasure bringing you the bounty of local, fresh organic food.
Larry
Corn! Organic Corn! How often have you seen organic corn in the grocery? Even the specialty stores like Whole Foods rarely have it. The reason for this is that is really hard to grow. We grow it but you need to be aware that you might find a worm or two in the ears. They will not harm you and all you need to do is cut off the part that the worm has inhabited and everything will be fine. If you happen to eat the worm then count it as extra protein!
French Fingerling Potatoes. These wonderful, small potatoes are best roasted in the oven or on the grill. Some of ours were extra vigorous -- I guess French Fists. These were just harvested and we didn't have time to wash them so you will need to wash or at least brush the dirt off. Remember, they grow in organic soil.
Lettuce. Alpha and Omega. What we began with in the spring also closes out the fall. You may chose one bag of either Black Seeded Simpson or the Gourmet Mix.
Collards and Kale. A staple of Southern cooking. I know these are good because the grasshoppers have really enjoyed them. So....there are a few holes in the leaves but it won't matter after they are cooked.
Also, you will get green Provider beans and yellow Italian Wax beans. Please feel free to fill you bean bags to overflowing if they aren't already. Okra and peppers and tomatoes will fill out the rest of your bag. Remember to bring your bag and it might be a good idea to bring an extra.
We are very excited about the CSA Festival here at the farm on Oct. 3. Please let us know if you are coming or not. This will be your pick-up for that week. If you were planning on sending a substitute that week, then please tell them they are more than welcome to come and share in the fun.
We are anticipating going through October 17 and will have to have an alternate pick-up spot for the 10th and 17th since the St. Matthew's Market ends on Sept. 26. Stay tune for an update on time and location for Oct. 10 and 17.
As always, it is a pleasure bringing you the bounty of local, fresh organic food.
Larry
Thanks,
Shelli Waldridge