CSA Week #7

What can we say…. More rain last week and more headed our way! We will be thankful for all of this when we are in the middle of the late summer dry spells.

 

This week, according to share size, members will receive: kale, collard greens, kohl rabi, red cabbage, garlic scapes, green onions and broccoli.

 

RECIPES

Kohl Rabi Fries

2 pounds of kohlrabi, skinned and cut into matchsticks no larger than a finger

1 tablespoon lemon juice

1 teaspoon soy sauce

2 tablespoons olive oil

6 tablespoons brown rice flour or white flour

1⁄2 teaspoon garlic powder

1⁄2 teaspoon chili powder

1/8 teaspoon salt

Warm the oven 425 degrees and line a rimmed baking sheet with parchment paper or foil.  Mix together the flour, spices, and salt in a small bowl.  Toss together the lemon juice, soy sauce, and olive in a large bowl and add the kohlrabi.  Sprinkle the spice mixture over the kohlrabi and mix until everything is all well coated.  Spread the kohlrabi over the baking sheet and bake for about 30 minutes, turning half way through, or until the fries are golden and slightly crispy.  Serve warm and with your favorite dipping sauce.

 

Garlic Scape Hummus

2 cans of chick peas (garbanzos), drained

1 cup sesame seeds or tahini

2 tablespoons olive oil

1/2 cup lemon juice

1/2 cup fresh chopped garlic scapes

 

Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste.

 

Sautéed Red Cabbage

2 tablespoons extra-virgin olive oil

1 small onion, sliced

1/2 red cabbage, shredded

1/3 cup white or apple cider vinegar

2 rounded tablespoons sugar

1 teaspoon mustard seed

Salt and pepper

Heat a skillet over medium high heat. Add oil and onion and sauté 2 minutes. Add cabbage and turn in pan, sautéing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

 

Broccoli Detox Salad

2 heads of broccoli

2 larger carrots – peeled and grated

1/2 C parsley - chopped

4 green onions – chopped

1/4 C dried cranberries (no sugar added)

1/4 C sunflower seeds

 

Dressing:

1/4 C olive oil

2 Tbsp. apple cider vinegar

2 Tbsp. Dijon mustard

Juice of 1 lemon

Garlic – 1 clove minced

 

Prepare the broccoli – cut the florets from the stalk. Then cut the outer layer off of the stalks and discard the outer layer, saving the inside of the stalks. You can either send the broccoli through a food processor with a slicing blade, or you can chop the florets into very small pieces and grate the stalks.  Combine the remaining ingredients in a large bowl.  Whisk dressing together and add to salad.  This salad gets better by the day, so prepare it in advance and store it in the fridge so that the flavors can get to know each other better.

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

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Don't Panic, It's Organic!

CSA Week #6

Greetings CSA members! Once again a week full of rain! It has made for some very muddy days at the farm.  We are looking forward to a few dry days this week and some sunshine. 

 

This week, according to share size, members will receive: kale, sweet potatoes, garlic scapes, green onions, collard greens, red cabbage, kohl rabi, and radishes.

 

RECIPES

Feta-Radish Spread

3 tablespoons extra-virgin olive oil

8oz feta cheese, coarsely chopped

1/4 cup plain whole-milk yogurt, preferably Greek

2 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

4 radishes, quartered and thinly sliced (about 1/2 cup)

 Pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps or use as a sandwich spread.

 

Baked Kale Chips ( a great potato chip substitute....trust us)

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper.  With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.  Bake until the edges brown but are not burnt, 10 to 15 minutes.  

 

Kohl Rabi Pita Pizza

1 whole wheat pita

¼ cup mozzarella

1/8 cup Parmesan

2 Tbsp garlic scape pesto

1 medium kohlrabi

½ avocado

Olive, peanut, or vegetable oil

Salt

Pepper

Preheat the oven to 375. Cut the ends off the kohlrabi, and carefully remove the tough outer layer with a paring knife. Slice somewhat thinly and then cut into 1" pieces. Warm some oil in a saucepan over medium heat. Add kohlrabi and sauté for about 10 minutes, until lightly browned. Add a little salt and pepper while cooking. Remove from pan and set on paper towels and a plate to drain grease.  Spread pesto on top of the pita. Add the kohlrabi, mozzarella, and Parmesan. Pop in the oven for 10-15 minutes, until cheese is melted. Carefully slice avocado in half. Remove the pit and set aside. Slice it horizontally and vertically while still in its skin. Slide your fingers between the fruit and the skin and gently push it out.  Add to your pita pizza and enjoy!

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

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Don't Panic, It's Organic!

CSA Week#5

Whew! All that rain last night made for a muddy day at the farm.  But as always, we are thankful for it! We have a busy week ahead of us and we look forward to seeing everyone at this week's pickup.

 

This week, according to share size, members will receive: garlic scapes, kohl-rabi, kale, Swiss chard, radishes, collard greens, green onions, sugar snap peas, arugula, and red cabbage. 

 

RECIPES

Kohl-rabi Slaw

2 medium kohl-rabi, peeled, shredded

2 small carrots, shredded

1 tablespoon shredded onion

1/3 cup white vinegar

1/3 cup granulated sugar

4 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon celery seeds

1/8 teaspoon freshly ground pepper

 

Combine the shredded kohl-rabi with the shredded carrots and onion in a bowl. Combine the remaining ingredients and blend well. Pour over the shredded vegetables and toss to coat well. Cover and refrigerate for at least 2 hours.

 

Garlic Scape Pesto

 6 garlic scapes, chopped

 1/2 cup freshly grated cheese (Parmesan or Asiago work well)

 1 tablespoon fresh lemon juice (optional)

 1/4 cup pine nuts (can also use lightly salted peanuts)

 3/4 cup extra-virgin olive oil

 

Place the garlic scapes, cheese, lemon juice, and pine nuts in the bowl of a food processor.  Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture.

 

Green Onion Dip

 2 (8 ounce) packages cream cheese, softened

 1/4 cup milk

 2 bunches green onions, chopped

 1 teaspoon salt

 1 teaspoon garlic powder

 

In a medium bowl, blend cream cheese and milk. Use more milk as needed to obtain desired consistency. Stir in green onions and remaining ingredients. Refrigerate until serving. The longer it is refrigerated, the more the onion flavor intensifies. 

 

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #4

We hope everyone is enjoying the Memorial Day holiday.  We pause today to honor those who gave their lives in service to our country.

It has been a busy week at the farm and at the markets.  The rain is always welcome, but we enjoy sunny days as well!

This week, according to share size, members will receive: lettuce, arugula, sweet potatoes, kale, Swiss chard, green onions, and sugar snap peas.

RECIPES

Green Onion Pancakes (an Asian inspired dish)

2 cups flour

2 eggs, beaten

1.5 cups water

1 bunch of green onions, halved and cut into 2-3 inch lengths

1 tsp salt

Oil for cooking

Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that it cooks quickly and evenly.  Heat a sauté pan over medium heat and coat with a thin layer of oil.  Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan).  Cook for 3-4 minutes until set and golden brown on bottom.  Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.  Serve with soy or spicy dipping sauce.

 

Kale Smoothie Recipes

 

Kale & Strawberry Smoothie

1 tightly packed cup of kale, washed and chopped

1 cup of fresh or frozen strawberries

1 cup of non-fat or low-fat vanilla Greek yogurt

Cup to 1 cup of ice

Place the kale, strawberries and yogurt into your blender. If you use fresh strawberries, and are looking for a slushy consistency, you'll want to add up to 1 cup of ice; if you use frozen strawberries, you may want to add less ice, if any at all.  On full strength, blend the ingredients together until the kale looks like it is finely incorporated into the smoothie. 

 

Kale & Almond Milk Smoothie:

1 Cup kale

1 Cup almond milk

1-2 Tbsp nut butter

½ banana

 

Kale & Blueberry-Honey Smoothie:

1 Cup kale

½ C blueberries

½ C strawberries

½ C plain yogurt

1 Tbsp honey

 

Kale & Orange Smoothie:

1 Cup kale

1 Cup ice

1 Cup orange juice

2 Tbsp mint leaves

2 Tbsp cilantro

2 Tbsp parsley

 

*For fruit smoothies use frozen fruit or just add up to 1 Cup of ice

 

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

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Follow us on Twitter @2organicfarmers 

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CSA Week #3

Greetings CSA members.  We hope everyone had a wonderful weekend.  We enjoyed seeing everyone at CSA pickups this week as well as our usual farmer's market customers.  The rain over the past couple of days looks to continue off and on all this week.  This will certainly help the crops.

 

We would also like to thank everyone for their support at the Funds to Farms event last weekend.  We presented our idea for a single seeder and we won first place and a grant for the seeder! Many thanks to Triple C Brewing Company for hosting the event, Roots Farm Food Truck for providing the meal and Funds to Farms for their unique micro-funding program for farmers and food entrepreneurs.

 

This week, according to share size, members will receive: lettuce, arugula, sweet potatoes, kale, Swiss chard, green onions, and sugar snap peas.

 

RECIPES

Here are a couple of our favorite homemade salad dressings that will complement the lettuce, kale, and arugula.

Lemon Zest Dressing

Zest and juice of 1 lemon

2 tablespoons olive oil

1/2 teaspoon coarse salt

1/4 teaspoon ground pepper

In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.

 

Creamy Dijon Dressing

¼ c plain nonfat Greek yogurt

1 tsp Dijon mustard

¼ tsp dried onion flakes

Pinch of thyme

Pinch of black pepper

Stir all of the ingredients together in a small bowl, and chill for at least 30 minutes before using.

 

Creamy Tomato, Onion & Garlic Dressing

1/2 of a large tomato

1/2 of a large onion

2 to 4 cloves of garlic

1 cup mayonnaise

Several drops of hot sauce (optional)

Puree the first three ingredients using a food processor or hand blender.  Pour pureed mixture into a bowl and whisk in the mayonnaise until well blended and creamy.

 

Creamy Almond Dressing

3 tbs almond butter

2 tbs apple cider vinegar

4 tbs olive oil

1 tsp raw honey

1 1/2 tbsp. soy sauce

1 tsp grated ginger

2 small cloves of garlic, peeled

Juice of 1 lemon

Water, as needed

In a blender, combine all of the ingredients for your salad dressing. Blend on high until the mixture comes together and becomes creamy.  If your dressing is too thick, you can add a little bit of water and process again. I would add a very small bit of water (1/2 a tbsp.) at a time to make sure that you do not water it down too much.  After your dressing has come together, set it aside or refrigerate.

 

Raw Kale Salad With Creamy Almond Dressing

1 large bunch of kale, roughly chopped to bite sized pieces

1/2 cup of green onions, diced

A handful of mint leaves, thinly chopped

1/4 cup slivered almonds

1/4 cup roasted sunflower seeds

Avocado, optional

In a large bowl, mix together kale and dressing (see recipe above). Using your hands or tongs, massage it into the leaves until the dressing is mixed thoroughly throughout.  Once your dressing if mixed into the kale leaves, you can add your toppings.  This salad can be served right away, or stored for a couple of days in the fridge. Since the base is kale and not lettuce, it will not wilt as quickly.

 

Roasted Sugar Snap Peas with Honey

Sugar snap peas

Olive oil

Kosher salt

Freshly ground black pepper

Honey

Preheat your oven to 400 degrees.  Wash off your sugar snap peas and completely dry with a towel. Place the sugar snaps on a half sheet pan. (I like to use parchment paper to cover the pan to make clean up easy.) Add the olive oil and mix the peas around to get an even coating. Just cover the peas lightly, do not drench them in oil. Add salt and pepper to your tastes.  Place in the oven and roast for about 5-7 minutes.  Turn them over and roast another 5-7 minutes or until the peas have softened and are browned on both sides.  Drizzle the honey over tops the peas, mix to combine, and serve.

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #2

Hi everyone! Welcome to week #2 of the CSA Program.  We hope everyone had a great first week and enjoyed all of your CWCF products.  Happy Mother's Day to everyone!

 

This week, according to share size, members will receive: sweet potatoes, swiss chard, kale, sugar snap peas, green onions, lettuce, arugula, and collard greens.

 

 

RECIPES

Oven Baked Sweet Potato Fries Recipe

The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want.

2 pounds sweet potatoes, about 3 large ones

1/4 cup olive or other vegetable oil

1-2 Tbsp sugar

1 Tbsp salt

1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.  Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet.  Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

 

Sautéed Swiss Chard

3 pounds red Swiss chard

1 tablespoon olive oil

4 thinly sliced garlic cloves

2 teaspoons sugar

1 tablespoon red-wine vinegar

Coarse salt and ground pepper

Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick. In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

Arugula Salad with Shaved Parmesan

1 bunch arugula, ends trimmed, cleaned well and completely dried

1/2 cup thinly sliced red onion

1/3 cup extra-virgin olive oil, plus more for serving

2 tablespoons fresh lemon juice

1/2 teaspoon coarse salt

Freshly ground black pepper

12 to 16 long, thin slices Parmesan cheese

Tear the large arugula leaves in half and place all the leaves into a salad bowl. Add the red onion and toss to combine.  In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad a little at a time until it is lightly coated. Divide the salad onto chilled salad plates. Top each plate with several slices of Parmesan cheese. Drizzle with olive oil and grind more pepper over. Serve immediately.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

2013 CSA

If you are receiving this message than you have wisely signed up for Cold Water Creek Farms CSA (Customer Supported Agriculture).

 

Welcome to the Cold Water Creek Farms 2013 Organic CSA! We are finally starting the CSA. It is a week later than we had originally scheduled, but we are excited to get started.  The rain and lack of sunshine have us in a unfamiliar position at this time of the year. We are used to having a nice farmers tan and looking for some shade relief instead of shelter from the rains. But, farmers are a hard bunch to please, and with any luck next week we will worried about the drought.

 

May 7 is the first pick up date for Atherton and Concord locations, May 11, for Davidson.  A few details on pickups... Atherton: Pickup time Tuesday 4-6pm 2140 South Boulevard. Charlotte, NC 28203. Concord: Pickup time Tuesday 5-6pm 492 Sunnyside Drive Concord, NC 28025.  Davidson: Pickup time Saturday 8am-12pm 120 South Main Street Davidson, NC 28036. If you have any questions about pickups or any other questions, please email us.

 

Attached is the CSA application and information for your records.

 

 

This week, according to share size, members can expect, kale, sweet potatoes, swiss chard, sugar snap peas, green onions, and lettuce. 

 

Each week we will be provding several recipes that feature this week's selection.  Please let us know if you have any of your own you would like us to share. 

 

Thank you and we look forward to meeting you this week!

 

 

 

Kale Salad with Glazed Onions and Cheddar

1 bunch kale, tough ribs and stems removed and discarded, leaves very thinly sliced

1 tablespoon fresh lemon juice

2 teaspoons extra-virgin olive oil

Salt

Pepper

8 ounces frozen pearl onions, thawed

1 tablespoon margarine or butter

Water

2 teaspoons Worcestershire sauce

1 teaspoon sugar

1 tablespoon cider vinegar

1/3 cup dried tart cherries

1/4 cup pine nuts

1/2 cup extra-sharp white Cheddar cheese, shredded

In large bowl, toss kale with lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper; set aside. In 12-inch skillet, combine pearl onions, margarine, 1 tablespoon water, Worcestershire sauce, and sugar. Cook on medium 8 to 10 minutes or until onions are tender and most of the liquid has evaporated, stirring occasionally. Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minutes or until onions are browned, stirring frequently. Add 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale. To kale, add cherries and pine nuts; toss vigorously to combine. Add Cheddar; toss. Transfer to serving platter.

 

 

 

 

 

 

 

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

2013 CSA Information

2013 CSA Information is here! Please click the following link to the document!


https://docs.google.com/file/d/0B7nSZMfzQwNxczlIdFgwRXljSnc/edit?usp=sharing