We’re going to try something new on the blog, posting the weekly letters from Joe about our weekly CSA pick-ups. We figured that this would be a great place for people who are curious about our CSA to see what we get each week and for us to have another way of viewing his weekly letter (save it from over crowded inboxes!) And in this week’s letter there’s information about the Gaia Gardens 15th Year Celebration, should be a great time, so get your tickets now!
Also, if there are recipes that y’all would like to see, based on our weekly shares, let us know; we’re going to do our best to bring interesting and informative recipes to this here blog.
And make sure to read all the way to the bottom of the post, where you’ll find two yummy recipes for Spaghetti Squash.
Thanks so much!
I hope all is well this week. We are off on a field trip this morning to our previous farm home, the Glover Family Farm, to work with Skip and Cookie, and their new farmers. It will be a tremendous amount of fun and good to see the farm. It is hard to believe that it has been almost 2 years since we moved to Gaia Gardens.
We are really excited for the Gaia Gardens 15th Year Celebration. I am writing an article for the East Lake Commons newspaper on the history of the farm and plan to send you all an electronic form. While growing and bustling, 15 years ago, the local food and farm movement was small, young, and very active. The celebration will include hay rides, games, a farm tour, an honoring ceremony for the history and champions of the garden, delicious food for sale from food vendors Farm Burger, Sandwich Buddha, and Westside Creamery(ice cream!!!), and great music including a culminating HOOTENANY with Sourwood Honey, featuring our own CSA beef producer Josh Davis, and Jenny Jack Sun Farm intern, Max Godfrey. It will a be a flat-footing time on the farm, so don’t forget your party shoes. Tickets are $10 and are set up to only cover event costs and aid past farmers(some all the way up in Massachusetts). We are looking for volunteer help before, during, and after the event as well. Tickets can be purchased at http://www.brownpapertickets.com/event/263875
In addition, we have a handful of extra pastured whole chickens from White Oak Pastures for $15 each. Please email ahead to pre-order extra eggs or chickens.
Check out our new blog post at https://smallfarms.wordpress.com for tips on how to plow through the okra. The August transition to Late Summer and Fall veggies is always a tough one, but in addition to expecting Summer troopers like okra, eggplant, sweet peppers, and noodle beans, you can expect to see our stored crop of fingerling potatoes and garlic. Also, more fall squash including butternut, spaghetti, acorn, and the coveted potimarron.
1.5 lbs. fingerling potatoes
1 pint muscadines or 1 pint cherry tomatoes
1 lb. sweet peppers
1.25 lbs. eggplant
1 lb. okra
2 spaghetti squash
For meat share holders: 1 whole pastured chicken from White Oak Pastures
Joe, Judith, Erin, Lois, Rachel, and Cameron”
And here are two recipes, that sound good to me, starring the lovely, Spaghetti Squash:
Oh my Gosh, Spaghetti Squash
1 spaghetti squash
1 bunch kale
1 ½ cups cooked chickpeas (or 1 can)
3 cloves garlic
pinch crushed chilies
¾ cup toasted hazelnuts
Pecorino Romano (hard sheep’s milk cheese)
Click here for the full recipe: Oh my Gosh, Spaghetti Squash
2 to 3 lb. Spaghetti Squash
3/4-1 Cup Queso Fresco/ Feta Cheese
Half Red Onion, Finely Diced
1/3 Cup Cilantro, Chopped
Juice of Two Limes (about 1/4 Cup)
2 Tbsp. Agave Nectar
3 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, Minced
1/2 tsp. Cumin
1 tsp Red Pepper Flakes
1 tsp. Coriander Seeds
Salt to Taste
Click here for full recipe: MEXI SQUASH