Welcome to Week 15! This will be the final week of the first CSA period for 2013. We emailed invoices last week for those who have a balance due for the first 15 weeks. We mentioned last week about taking a break between 15-week sessions in order to overcome the challenges of the recent weather patterns. We will continue to update you on the progress at the farm and how long the break may last. We truly appreciate your patience while we deal with the unusual wetness this time of year. We want to deliver the best quality produce we have and feel that this break is needed to maintain the quality we want to deliver. Please email us or call with any questions.
This week, according to share size, members will receive: onions, garlic, celery, sweet potatoes, carrots, figs, apples (cooking), eggplant and okra.
15 to 20 tender okra pods, 3 inches long
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.
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Apple Butter (makes 4 pints)
1 pound apples - peeled, cored and finely chopped
3/4 cup white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849