Tuesday, July 24, 2012

CSA Week #13

Another week has passed, and it's hard to believe that we are already in week 13 of this year's CSA.  Unfortunately once again the rain has passed by the farm.  We only received one tenth of an inch this week.  The crops are in bad shape right now, and if we don't receive rain soon we will begin to lose some crops.  The joys of farming…either feast or famine.  We have one well on the property to water 12 acres, and we can only water about a half-acre at a time.  With that being said, the plants in the field are getting water about every two weeks.  On a positive note we finished trimming onions this week, and cleaned the weeds out of the eggplant field.  The pumpkins that were planted two weeks ago are beginning to germinate, and fall crops have been started in the greenhouse.  We picked and ate our first watermelon this week, so by next week, we should have some ready to harvest for members.  The crops of black-eyed peas are in full bloom right now.  Once we begin to harvest those, members will receive them in both forms; green (pod edible) and dried.  The third planting of green beans are in full right now as well, and if everything works as it should, we will be harvesting them in about two weeks.  For this week, according to share size, members can expect to receive: okra, celery, eggplant, cucumbers, peppers, garlic, onions, and cantaloupe.



Sautéed Okra (Paleo friendly)

2 tablespoons ghee (clarified, grass-fed butter) or coconut oil

1 pound okra, washed, and cut in half lengthwise

1-2 teaspoons garlic powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Salt and pepper to taste

Preheat the skillet over medium heat. Add in the ghee once the pan is hot.  Add in the okra, garlic powder, cumin, cayenne, salt and pepper and stir.  Continue to cook, stirring occasionally, allowing okra to become somewhat browned (about 10 minutes). If you prefer crispier okra, cook longer to get to that crispy point (about 5-10 minutes longer).  Serve hot.

Cucumber Avocado Boats

1 cucumber, cut into quarters

1 avocado, pitted and peeled

Juice from 1/2 lime

1 to 2 pinches sea salt

Dash onion powder

Fresh basil to garnish, optional

After you have your cucumber in quarters, like boats, scrape the seeds into a medium size bowl. Add the avocado, lime, salt, and onion powder. Mash up the contents. Fill the boats with the avocado mixture. Top with fresh basil, if desired.


Celery Fun Fact: Celery has negative calories! It takes more calories to eat a piece of celery than the celery has in it to begin with!

Things to dip celery in or fill the celery stick with:

Pimento Cheese: http://www.foodnetwork.com/recipes/paula-deen/bobbys-pimento-cheese-recipe/index.html

Peanut Butter: we like http://www.smuckers.com/products/category.aspx?groupId=2&categoryId=11

Cream Cheese: we like http://www.organicvalley.coop/products/cream-cheese/cream-cheese/ mixed with dried dill and garlic powder

Hummus: Local Roots brand is our favorite.  Try the black bean for a change! http://rootsfood.com/

Smoked Salmon Spread: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html

Cucumber Crudité Dip: http://www.countryliving.com/recipefinder/cucumber-crudite-dip-3397

Green Goddess Dip (probably our favorite...but without the anchovies!) http://www.williams-sonoma.com/recipe/green-goddess-dip.html


Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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