Author: Amy Van Scoik

  • CSA 2025 SPRING WEEK 1

    From our Farm

    Beets
    Rainbow Carrots
    Celery
    Green Curly Kale
    Parsley
    New Red Potatoes
    Mulberries – eat or freeze these immediately
    Mixed Squash

    Partner Growers

    Grape Tomatoes – St. Simon’s Farm


    Mulberry Lemonade Recipe – Makes about 4 servings 

    • 1/2 pint fresh mulberries
    • 4 oz lemon juice (1/4 cup)
    • 3 oz cane syrup (6 tablespoons)
    • 32 oz water (4 cups total water)
    • ice



    Rinse mulberries. Add to a small sauce pan and cover with 1 cup of the water. Bring to a simmer and turn off heat. To get the full mulberry flavor, you can blend the berries with the liquid. If you don’t have a blender, drain and reserve the liquid, and then crush the mulberries in a bowl by pressing on them with a jar, a fork, or potato masher. Add the cane syrup to the warm liquid and stir to combine. Then add your crushed berries, lemon juice, and the other 3 cups of water. Taste and adjust for sweetness/tartness as desired. Serve over ice. If you pasteurize (by heating) the mulberries first, this recipe should keep for up to 3 days in the refrigerator. 

    Try out these great recipes we found around the web that feature items from your share

    Roasted Beet & Lentil Dip

    Recipe from Food Network Kitchen: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-beet-and-lentil-dip-3538882

    Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 2 to 3 tablespoons red wine vinegar 
    • 4 sprigs fresh thyme
    • 3 cloves garlic, crushed with the back of a knife
    • Kosher salt and freshly ground black pepper
    • 2 medium red beets (about 12 ounces total), peeled and cut into 1-inch chunks
    • 1/2 cup walnuts
    • One 15-ounce can organic low-sodium brown or black lentils, drained and rinsed well

    Instructions

    1. Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
    2. Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
    3. Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired. 
    4. Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips or veggies.

  • CSA 2024 – Summer Week 1

    Welcome to the first week of our Summer Community Supported Agriculture! Over the summer we harvest and pack in-season items from our own farm, and supplement for diversity with certified organic produce from growers that we work with in Georgia, North Carolina and South Carolina. We will always identify the grower, and we personally pickup from the farms directly to maintain a relationship and get the freshest possible product.

    New Members – please remember to return your green bin to the pickup location next week, or set it out for your delivery driver to pickup. We will wash and refill them to reduce landfill waste. Thank you!

    From our farm:

    Eggplant, Japanese
    Ginger, Galangal
    Onion, Sweet (Cured)
    Peppers, Sweet Mix
    Sweet Potatoes, Murasaki
    Tomatoes, Cherry

    From partner growers:

    Cabbage, Napa – Clem’s Organic Gardens
    Kale, Curly Green – Clem’s Organic Gardens
    Yellow Squash – Watsonia Farms
    Stone Fruit Medley – Watsonia Farms

    How about a refreshing drink of galangal lime-aid, grilled eggplant, and a napa cabbage slaw for your 4th of July celebration? Check out some recipe ideas below:

    Fresh Galangal Lime-Aid video from Grokker

    Recipe adapted from Grokker.com.

    Ingredients:
    2 qts (8 cups) of water
    Sliced galangal root – 1-2 cups
    6-12 limes for juicing or up to 2 cups of lime juice
    Sugar or cane syrup to taste. Start with 1/4 cup and then increase to your liking up to 1 cup
    A few springs of Vietnamese hot mint, tulsi basil, other mint

    Directions:
    1. Have about 2 quarts of water heated to boil.

    2. Cut off brown parts of the galangal, then chop it up into slices. Drop the galangal into the boiling water boil for about 15-20 min and lower heat to simmer.

    3. Roll your limes and get ready to juice them. Chop the limes in half and use the juicer to juice the limes.

    4. Strain out your galangal into a bowl and add in your lime juice and add sugar to your liking. Set this aside and let it cool for about 20 minutes.

    5. Once cool, pour it into a iced pitcher add in some leaves of Vietnamese hot mints.

    Serve and Enjoy!

    Napa Cabbage Slaw – This is a versatile slaw that can use up any bits and pieces of veggies in your fridge. Add the red peppers and carrots, or a red cabbage for some color and crunch. This dish goes well as a side to eggplants, mushrooms or meat on the grill.

    Napa Cabbage, thinly sliced
    Sweet red peppers
    Onion (optional) or Scallions (optional)
    Shredded carrots
    Kale, thinly sliced (optional)
    Red cabbage, thinly sliced (optional)

    Dressing: mix together in equal parts, pour over slaw and let marinated 30 min before serving.
    Rice vinegar – 2 TBSP (can also use lemon juice or other vinegars)
    Olive Oil – 2 TBSP, can also add some toasted sesame oil for more flavor or oil of your choice
    Sweetener – cane syrup, maple syrup, agave – 2 TBSP liquid OR 1 TSP granulated sugar to taste
    Salty seasoning – soy sauce – 2 TBSP OR 1/2 TSP sea salt to taste

    You can also add peanuts or pumpkin seeds for additional crunch!

    Moroccan-Spiced Eggplant and Tomato Stew – Minimalist Baker

    Guide to Grilling Japanese Eggplant – Simply Recipes
    Add eggplant to your grill – with a little prep and seasoning they are delicous!