I hope all is well! The farm is slowly, but surely staring to dry out a little and we were incredibly happy for a little sunshine yesterday. In personal news, I woke this morning to learn that my new nephew was born. It is incredibly exciting.
This week we see the arrival of delicious tomatoes. We hope you all enjoy!
1 dozen eggs from Evie’s Country Garden
1 lb. tomatoes
1 pint cherry tomatoes
1 lb. summer squash OR 1 lb. cucumbers
1 cantaloupe OR 1 pint blueberries
1 lb. eggplant OR 1 bag beans OR 1 bag sweet peppers
Meat: 2 lbs. pastured ground pork sausage from Frolona Farm (?)
Joe, Judith, Rachel, Max, Lois, Tania, Will, Conrad, and Rock
Looking to satisfy your sweet tooth and cool off after a hot day… Try this yummy ice cream recipe or beat the heat with a shrub syrup spritzer!
Strawberry Ice Cream – this recipe turned out great! My ice cream maker is an attachment for my KitchenAid mixer and I love it. I would love to go old school and hand crank some ice cream, too.
Strawberry Shrub– have you ever made a shrub syrup before? This was my first time and it was amazing! I loved this link for its thorough history and it offers instructions on using a boiled sugar method and cold process. I concocted mine using the boiled sugar and added thyme and balsamic vinegar. It is delicious and perfectly tart and sweet. I’ve been mixing it with a little soda water for an afternoon non-alcoholic treat and also we’ve been whipping up some mean white wine spritzers- yes! we are bringing them back.
Have a great weekend!
Delicious little young onions, you have my heart. Mild, sweet and oh so tender, we’ve been enjoying them prepared by a simple butter-braising or baked with whipped eggs and cheese.
Butter-Braised Spring Onions
Spring Onion Pie
Happy May, everyone! And cheers to the start of a wonderful CSA season! We kicked off our first CSA pickup of the season on May 1 and it was wonderful to see so many new and familiar faces. Shares were filled with yummy salad greens, beautiful and bright radishes, green garlic and spring onions. Evie’s Country Gardens filled our baskets with farm fresh eggs this week and Frolona Farm visited to supply meat share holders with 100% grassfed beef. This is going to be a great season! Cheers to good food and sharing the love!
This tasty Napa cabbage slaw was inspired by Taco Tuesday as we needed a little crunch and zing to top off our leftover roasted chicken tacos. I’m still working on our back stock of peppers, so I added some sliced for an added sweetness and color. It was the perfect accompaniment to the roast chicken and would fair well with any protein or on its own.
Ginger Jalapeño slaw:
1 head Napa cabbage, sliced fine
1/2 pound sweet peppers, sliced thin
1 jalapeño, minced
1 Tbs minced ginger
1 tsp honey
3 Tbs rice vinegar
5 Tbs sesame oil
Salt to taste
Whisk vinaigrette ingredients together and toss with cabbage and peppers. That’s it!
It’s “Spaghetti Thursdays” in our household and I’m always looking for ways to keep things interesting. Now this dish isn’t technically “spaghetti”, but orzo is a pasta, so that counts, right?
Tossed with a light, lemony vinaigrette and fresh basil, this dish pairs well with fish or chicken and is a perfect summer meal. It can stand up on it’s own too… crumble a little chevre or feta on top and it’s dressed up and ready as the main course!
Orzo and Cherry Tomato Salad:
- 1 pound orzo pasta
- 1 pint cherry tomatoes, sliced in half
- 1/4 c chopped basil, plus more for flair
- 2 cloves minced garlic
- zest and juice of 1 lemon
- 1/4 c olive oil
- salt and pepper to taste
Cook orzo as directed and set aside. In a large bowl, whisk together olive oil, lemon juice and zest, and garlic. Add a little salt and pepper to the dressing to taste. Add orzo, tomatoes and basil and toss to combine. Add more salt and pepper to taste.
Here is the weekly letter from Joe, and stay tuned because we’re going to have a few recipes to share later this week. Also, if you have any recipes or ideas that you’d like to share please let us know.
I hope all is well and you are enjoying your CSA shares. My apologies for the late email. I travelled to Vermont to see our old employee and buddy, Matthew. He is doing great and working part-time for two really great farms. Vermont is pretty beautiful, too!
Don’t forget, we need your participation! On September 15, we will be celebrating 15 phenomenal years of Gaia Gardens at East Lake Commons with a big celebration at the farm and in the community. This event will include Fall Hay Rides around the farm, some fun games and activities, a farm tour and honoring ceremony for those that founded and cared for Gaia Gardens, delicious food for sale from Food Trucks: Sandwich Buddha, Farm Burger, and Westside Creamery, and delightful music from friends Alan Dynnin and Jim Combs, as well as a culminating flat-footing HOOTENANY with Sourwood Honey featuring Max Godrey. This event will be an incredible blast and all money from ticket sales are set up just to cover the costs of putting on the event. Any additional money will be donated to good cause organizations. To purchase tickets, visit: http://www.brownpapertickets.com/event/263875
This is going to be a singular, special event, and it looks like 2 of the previous farmers, including Daniel Parsons and Ryan Cohen, will be in attendance!
Additionally, our blog is really picking up steam with effort from CSA members Brooke and Elizabeth. Check out new recipes and posts athttps://smallfarms.wordpress.com
This week we had:
1 dozen eggs from Evie’s Country Garden
1 bag sweet peppers
1 bag okra
1 bunch garlic
1 bag sweet basil
1 pint cherry tomatoes or muscadines all from Gaia Gardens/Love is Love Farm
Hope you all enjoy,
Joe, Judith, Erin, Lois, Rachel, and Cameron”