Monday, August 6, 2012

CSA Week #15

We have enjoyed bring you the freshest organic produce during the spring/summer CSA.  We hope all members have enjoyed their shares, and our CSA has been a worthwhile experience for you.  Unfortunately it has been another dry week at the farm with no rain.  This week, we have continued to plant in the greenhouse for fall crops, and move irrigation pipes from field to field.  We spent some time this week fertilizing our pumpkins and fall celery crops. 


For members picking up in Concord, Brad will be absent for the next two weeks.  Half share member's produce will be in white cooler, full shares in a green cooler.  There will be a sign board listing items to take.  For those members picking up in Davidson, it will be as normal, just be sure to let Jo Beth know your share size.  We greatly appreciate your support. 


For this week, according to share size, members can expect to receive; cantaloupe, watermelons, okra, cucumbers, peppers, onions, garlic, muscadine grapes, celery, and green beans.



Arkansas Green Beans

3-4 cups fresh green beans

12 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

4 garlic cloves, pressed and minced

Preheat oven to 350 degrees. Blanch green beans in boiling water for three minutes.  Place green beans in a 9×13″ baking pan.  Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not really crispy). Sprinkle the bacon pieces on top of the green beans.  Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.


Cucumber Caprese Salad

1 cup grape or cherry tomatoes

1 large cucumber, chopped

1 cup basil

1 cup mozzarella pearls

3 Tbsp. balsamic vinegar

1 Tbsp. olive oil

Pepper and salt, to taste

Chop the cucumber and shred the basil, add to a medium sized bowl. Add the tomatoes and the mozzarella pearls. Mix in the balsamic vinegar, pepper and salt. Drizzle with the olive oil and chill before serving.


Watermelon and Cucumber Salad

6 cups cubed seeded watermelon                                  

4 cups cubed English cucumber

1 teaspoon salt

1 tablespoon white sugar (optional)

1/2 cup balsamic vinegar

Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes and then gently toss one last time before serving.


Grilled Okra

15 to 20 tender okra pods, 3 inches long

Olive Oil

Cajun Seasoning

Place okra on metal or wooden skewers. Using 2 skewers and building like a ladder works a lot better than trying to turn the okra on just 1 skewer.  Brush with Olive Oil. Sprinkle on Cajun Seasoning. Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown. Serve and eat while still warm.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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