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 Cheddar1 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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Don't Panic, It's Organic!
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