Category: Brunch

  • CSA 2026 SPRING WEEK 11

    From Our Farm

    Tri-color potatoes Cantaloupe Melon Cured Red Onions Thai Basil Shishito Peppers Fairy Tale Eggplant

    From Our Partners

    Red Cabbage, Blackwater Farm Heirloom Tomato, Clem’s Organic Garden Curly Green Kale, Tendwell Farm

     

    Try this hash alongside some eggs, or our breakfast sausage made into patties! Equipment – 1 sheet pan, 1 cast iron pan or skillet Ingredients:
    • 4 cups shitake mushrooms, 7.5 ounces
    • Shishito peppers
    • 5 cups tri-color potatoes, 1 ½pounds medium-sized potatoes, medium diced
    • ½ red onion, 1 cup or 4 ounces, thinly sliced
    • 3 garlic cloves, minced
    • 1 teaspoon fresh thyme, leaves stripped from stem
    • 2 cups baby spinach (or kale, or cabbage), sliced into ribbons
    • 1½ teaspoons smoked paprika
    • 5 tablespoons olive oil (you can also use avocado oil or our pasture-raised lard, melt it first to toss with mushrooms)
    • salt and pepper

    Instructions

    • Preheat oven to 400°
    • Blister the shishito peppers. Heat a cast iron pan on medium-high, add a high heat oil and toss peppers in whole. Shake/toss until slightly blistered. Remove from heat and set aside. (If using a red pepper, char the outside and roast it, and peel off blackened skin).
    • If the shitake mushrooms have a stem attached, cut them off. Since the stems are very fibrous, we are only using the mushroom caps. Cut the caps into thick slices and place them on a sheet tray. Toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 10 minutes.
    • While the mushrooms are roasting, cut the potatoes into a medium dice. After the mushrooms have roasted for 10 minutes, add the potatoes and 1 tablespoon of olive oil. Toss together and put the tray back in the oven.
    • Cut the onion into thin slices. Incorporate the onion and 1 tablespoon of olive oil with the other vegetables after the potatoes have roasted for 10 minutes. Put back in the oven.
    • Slice the peppers into a chunky dice. Remove stems and seeds if desired.
    • After the mushroom, potato, and onion mix has roasted for 10 minutes, remove the tray from the oven. Add 1 ½ teaspoon of smoked paprika, minced garlic, thyme leaves, and diced red pepper, tossing to thoroughly distribute. Roast for another 10 minutes.
    • Cut the kale into thin ribbons. If using spinach do large ribbons. Add to the roasted vegetables and toss to evenly distribute the spinach. Roast for 5 more minutes. Adjust seasoning to your taste.
    Adapted from: Ten Pound Cake Company

  • CSA 2025 SPRING WEEK 10

    Fragrant and flavorful is the theme of this week!

    From our Farm

    Tulsi Holy Basil (Store in water, on counter)

    Cantaloupe Melons

    Red Onion, Cured

    Fennel

    Shishito Peppers (may be spicy)

    From Our Partner Growers

    Green Cabbage – Watsonia Farms, SC

    Slicer Cucumbers – Watsonia Farms, SC

    Plums – Watsonia Farms, SC

    Romaine Lettuce – Tendwell Farm, FL

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

    Blistered Shishito Peppers

    https://cookieandkate.com/blistered-shishito-peppers-recipe/

    Ingredients

    • 8 ounces (3 heaping cups) shishito peppers
    • 2 teaspoons extra-virgin olive oil or avocado oil
    • Lemon wedge, optional
    • Salt, preferably flaky sea salt or kosher salt, to taste

    Instructions

    1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

    2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

    3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

    Caramelized Fennel & Onions – serve with Italian sausage, chicken or on crostini

    https://allourway.com/caramelized-fennel-and-onions/#recipe

    Ingredients

    • 1 large fennel bulb slice fennel into ¼ inch slices.
    • 1 large red onion may also use white onion cut in ¼ inch thick slices
    • 2 Tablespoons olive oil
    • 1 Tablespoon butter
    • Kosher salt (or natural sea salt) & black pepper to taste
    • 2 Tablespoons grated Parmesan
    • 1 Tablespoon chopped fresh Italian parsley
    • 1 teaspoon lemon zest
    • 2 teaspoons fresh lemon juice
    • Basil leaves sliced for garnish, optional
    • 2 teaspoons extra-virgin olive oil or avocado oil
    • Lemon wedge, optional
    • Salt, preferably flaky sea salt or kosher salt, to taste

    Instructions

    1. Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes with about a teaspoon of salt.
    2. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If it does, add a tablespoon or two of water.
    3. Stir occasionally, scraping up any brown flavorful bits that are on the bottom. 
    4. Cook for another 30 minutes or up to an hour, depending on how impatient you are.
    5. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn’t have to be cooked down all the way.
    6. When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
    7. Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.


  • CSA 2025 SPRING WEEK 5

    From our Farm

    Italian Basil
    Store like cut flowers, in a jar of water on the counter

    Rainbow Chard

    Celery

    Panisse Lettuce

    Kennebec White Potatoes

    From Our Partner Growers

    Blueberries – Blackwater Farm (Th/F/S)

    Broccoli – Blackwater Farm

    Jalapeño Peppers – Passion Organic Farm

    Cucumbers – Little Pond Farm

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

    Sunflower Seed & Basil Pesto Recipe – Vegan, Nut & Gluten Free!

    https://theschmidtywife.com/sunflower-seed-basil-pesto-6

    Ingredients

    • 2 cups packed basil leaves
    • 1/3 cup raw sunflower seeds
    • 2 garlic cloves
    • 1 tablespoon of lemon juice
    • salt & pepper, to taste
    • 1/3 cup olive oil, or a little more for consistency

    Instructions

    1. Add basil, sunflower seeds, garlic, lemon juice, and salt & pepper to taste to a food processor or blender.
    2. Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. It might not be the whole 1/3 cup or it might take more until you get a consistency you like. 
    3. Use immediately or store for up to a week in an airtight container in the fridge.

    **Basil storage tip – cut fresh ends on the bunch and place in a cup of water on the countertop. Treat it like fresh flowers and it should last several days. Refrigeration is not recommended, temperatures below 40 F will turn the basil leaves black.

  • CSA 2025 SPRING WEEK 4

    Week 4 of 13 

    From our Farm

    Tulsi – Holy Basil – use for hot or iced tea

    Green Baby Cabbage

    Red Leaf Lettuce

    Purple Potatoes

    Peaches or Plums

    From Our Partner Growers

    Mushroom Mix – Fungi Jon

    Okra – Passion Organic Farm

    Sweet Pepper Mix – Little Pond Farm

    Heirloom Tomatoes – St. Simons Farm

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

    Pepper & Mushroom Spaghetti  – vegan recipe from https://www.italpasta.com/recipes/mixed-bell-pepper-mushroom-spaghetti/

    Ingredients

    • 1/2 pkg (230 g) Spaghetti or other pasta
    • 1 tbsp (15 ml) extra virgin olive oil
    • 1/4 lb (113 g) mushrooms (cremini or button), cleaned, sliced
    • 1/2 onion (red), finely chopped
    • 3 clove garlic, finely chopped
    • 1 lb (450 g) mixed sweet peppers, stems and seeds removed, finely chopped
    • 1 1/2 cups (375 ml) cherry tomatoes, halved (or dice this week’s larger tomatoes)
    • 1/2 tsp (2 ml) salt, add to taste
    • 1/2 tsp (2 ml) pepper, add to taste
    • 1/2 cup (125 ml) fresh parsley, chopped

      Instructions
    • In a large skillet, heat 1/2 of the olive oil over moderate heat.
    • Add mushrooms and sauté until edges become golden, stirring occasionally.
    • Add onion, garlic, bell peppers and remaining oil to skillet. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until peppers are tender.
    • Meanwhile, cook pasta according to package directions.  Drain, reserving 1 cup (250 ml) of pasta water.
    • Add cooked spaghetti, pasta water, tomatoes and parsley to the skillet and toss over moderate heat for 1 minute. Serve with an extra drizzle of oil and more chopped parsley.

  • CSA 2025 SPRING WEEK 3

    From our Farm

    Tricolor Beans

    Celery

    Romaine Lettuce

    Mulberries

    Scallions (Green Onions)

    New Red Potatoes

    Mixed Squash
    (zucchini, patty pan, and/or yellow squash)

    From Our Partner Growers

    Pickling Cucumbers (POF)

    Slicer Tomatoes (SSF)

    SSF = St. Simons Farm, POF = Passion Organics Farm, LPF = Little Pond Farm

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

    Quick Pickle Recipe – Refrigerator Pickles

    Use this method on cucumbers, green beans, onions, carrots & squash!
    Sourced from:  https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/

    Ingredients

    • 3 cups vinegar distilled white vinegar or white wine vinegar will work
    • 3 cups cold water (add more water for less acidic brine)
    • 2 1/2 tablespoons kosher salt
    • Optional spices: 3 tablespoon mustard seed, 3 tablespoon coriander seed, 
    • 3 tablespoon peppercorn, 2 bay leaves. Sugar is also optional, to your liking.
    • 1 1/4 lb cucumbers sliced into 1/2-inch rounds (or other sliced veggies)
    • 4 green onions trimmed and chopped (both white and green parts)
    • 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
    • 6 garlic cloves minced
    • Few sprigs of fresh dill to your liking

    1. Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.

    2. Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

    3. Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few sprigs of dill in some wide-mouth jars (they should be packed tightly).

    4. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.