CSA for the Week of June 27th, 2011

Once again it's Monday and the start to a great week! As we head towards the July 4th weekend we will be stocked with some of your favorite items. We will have some samples out this week to enhance your palate. These will be items you will want to share with your favorite friends and Family.
So come and visit us this week to say hello and sample some of the delectables for the first big outing of the summer.

Our list for the CSA this week are:

4lbs. of squash,

4 bunches of garlicscapes,

3 cucumbers,

1 bag of lettuce,

4 ears of corn,

1 bulb of fresh garlic,

and two beautiful sunflowers.

Recipe of the Week:

Grilled Corn on the Cob with Chile and Lime

• 6 tablespoons sour cream
• 1 tablespoon fresh lime juice
• 1/4 teaspoon chipotle chili powder or ancho chili powder
• 1/4 teaspoon coarse kosher salt
• 8 ears of corn with husks
• 2 lime, halved or quartered
• 1/4 cup chopped fresh cilantro

Mix sour cream, fresh lime juice, chili powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.

Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with cream-lime mixture. Sprinkle with cilantro.

CSA for the week of June 20th: We have turned the CORNer into Summer!

Yes it is here! Put your ears to the table and listen, for the CORN is here. This week for the CSA we will be offering the following: 3 lbs. of squash, 3 bunches of garlicscapes, 3 cucumbers, 1 bag of lettuce, 2 quarts of peas, and three ears of CORN!
Our recipe for this week is for squash and zucchini:

Scooter's Saute

Use enough squash and zucchini for the size of your family. (family of four)
Ingredients:

2 large yellow squash

2 large zucchini

1 large Vidalia onion

3 cloves of garlic

2 medium sized tomatoes

1/2 lb of fresh mozzarella

fresh Basil to taste

1/2 tsp. of oregano

salt and pepper to taste

In a deep saute pan drizzle olive or safflower oil and 3 gloves of chopped garlic, and saute. Cook until browned and leaving a great aroma around the kitchen. Add a large onion chopped and continue to saute on medium heat until onions are caramelized. Add squash and zucchini that has been sliced in circles and then quartered. Let the squash and zucchini cook until softened. Add fresh chopped tomatoes and basil, spiced with a bit of oregano, salt and pepper. Let it simmer for about 20-25 minutes. Five minutes before you are ready to serve add small 1/2 inch cubes of mozzarella, remove from the heat and serve.

New Addition to Our CSA List!

Many of you have expressed an interest in both giving and receiving recipes for the "101 ways to make squash," and other veggies greats. Starting with our next CSA list we will be making an addition of : "Recipe of the Week." During the week we will accept recipes from whom ever would like to submit them, we will pick one to enhance the veggies for that week and share it with all our friends. ......all others that are submitted will be added to our new recipe section. So if you have a great recipe, send it on in. :)

We did receive a recipe that will enhance your Garlicscape collection. It was sent in by Ashley Bird. Like many others she had never cooked with them before and found a very yummy one!

GARLICSCAPE AND ALMOND PESTO

Makes about 1 cup
Roughly 10 Garlicscapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup of slivered almonds ( you can toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of cheese, almonds and half the olive oil in the bowl of a food processor ( or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients, and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop. If you'd like it a little thinner, add some more oil. Season with salt and enjoy!

Good Morning All!

CSA for the Week of June 13, 2011

Hi all! It looks like things are starting to pop. This week our CSA list is growing......literally. It consists of 2lbs. squash, 2 bunches of garlicscapes, sprig of Basil, a bag of lettuce, a quart of peas, and let us not forget those kittens!!!!!!!

............. Once again a reminder that on June 21, 2011 at 6 p.m. sharp we will be having the first Farm Tour of the season. Come and join us for a relaxing scenic ride in the evening sun. We'll be looking forward to seeing you there!

Welcome to the 2011 Season!

June 6th was our opening day this year. We would like to say "Thank you to our CSA members," and a warm welcome to both our loyal old friends and all the new customers. The weather is a bit warm and the growing season is upon us. Come and say hello and see what we have.

This weekend we will be carrying some of the old time favorite pies, cookies, and other delights. We also have some beautiful new bird houses, hand painted and made from our own gords, amongst our seasonal and local vegetables.