tag:blogger.com,1999:blog-77784928759703967812024-03-13T16:21:10.563-04:00Cold Water Creek Farms - Local Organic Farm offering CSA Programs and Farmstand SalesCold Water Creek Farms is a local provider of organic produce. We provide an annual CSA program as well as serving restaurants, catering companies and individuals across Greater Cabarrus County. We also participate in several farmers markets in Cabarrus and Mecklenburg Counties. Find us regularly at the Atherton Market in Historic South End Charlotte and at the Davidson Market in downtown Davidson.Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-7778492875970396781.post-18542357388360024262015-01-18T14:04:00.002-05:002015-01-18T14:04:47.814-05:002015 CSA Info is here! <br />
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Please download at: <a href="https://drive.google.com/file/d/0B7nSZMfzQwNxWk8yVFVVZHFKOE0/view?usp=sharing">https://drive.google.com/file/d/0B7nSZMfzQwNxWk8yVFVVZHFKOE0/view?usp=sharing</a><br />
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Please fill out and send back by email (<a href="mailto:coldwatercreekfarms@gmail.com">coldwatercreekfarms@gmail.com</a>) or mail (P.O. Box 936 Concord, NC 28026). Please email or call us if you have any questions. We look forward to serving you again this year! <br />
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<br /><br />Brad Hinckley 828.406.0849</div>
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Donna Clark 732.779.6953</div>
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Eric Williamson 704.796.7795</div>
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Email<span style="color: #3333ff;"> </span><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><span style="color: #3333ff;">coldwatercreekfarms@gmail.com</span></a> </div>
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Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><span style="color: #3333ff;">www.coldwatercreekfarms.com</span></a> </div>
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Friend us on<span style="color: #3333ff;"> </span><span style="color: #3333ff;"><a href="https://www.facebook.com/coldwatercreekfarms">Facebook</a></span></div>
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Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><span style="color: #3333ff;">@2organicfarmers</span></a><span style="color: #3333ff;"> </span></div>
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Follow us on Instagram <a href="http://instagram.com/2organicfarmers">@2organicfarmers</a></div>
<br /><br />Don't Panic, It's Organic!</div>
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Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-2161692593808723312014-04-15T21:40:00.001-04:002014-04-15T21:40:17.568-04:002014 CSA Info<div dir="ltr"><div>Happy Spring everyone! We hope everyone is enjoying the warmer weather. We are busy preparing for the upcoming CSA season. Attached is the information and application. Please fill out and send back by email (<a href="mailto:coldwatercreekfarms@gmail.com">coldwatercreekfarms@gmail.com</a>) or mail (P.O. Box 936 Concord, NC 28026). Please email or call us if you have any questions. We look forward to serving you again this year! </div> <div> </div><div><br clear="all"><br>-- <br></div><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-84802685069155558102014-02-04T22:12:00.001-05:002014-02-04T22:12:02.318-05:002014 CSA Info<div dir="ltr"><div>Thank you for your interest in our 2014 CSA. Please use this link to access the information/application. </div><div> </div><div><a href="https://drive.google.com/file/d/0B7nSZMfzQwNxUlJWdV8xU1BXd2c/edit?usp=sharing">https://drive.google.com/file/d/0B7nSZMfzQwNxUlJWdV8xU1BXd2c/edit?usp=sharing</a></div> <div> </div><div>Click the black downward arrow in the upper left to download the file. </div><div> </div><div>Please let us know if you have any questions! </div><div> </div><div>Thank you for your support. <br>-- <br> </div><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795</span></span></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849</span></span></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-82994941882788258802013-09-02T00:24:00.001-04:002013-09-02T00:24:46.310-04:00CSA Update<div dir="ltr"><div>Greetings <span>CSA</span> members. For those of you continuing to the second 15-week session of our 2013 <span>CSA</span>, we are still in a delay for another week. Unfortunately, things have not improved too much at the farm. We will continue to keep you posted. Thank you again for your patience.</div> <div> </div><div>Hope everyone has a fun and safe Labor Day. <br clear="all"><br>-- <br></div><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><a href="tel:704.796.7795" target="_blank" value="+17047967795">704.796.7795</a><a style="margin:0px;border:currentColor;width:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap;min-height:16px" title="Call: 704.796.7795" href="#140dcea27cb771cd_"><img style="margin: 0px; border: currentColor; width: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; min-height: 16px;" title="Call: 704.796.7795"></a></span><br> Brad <span>Hinckley</span> <span style="white-space:nowrap"><a href="tel:828.406.0849" target="_blank" value="+18284060849">828.406.0849</a><a style="margin:0px;border:currentColor;width:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap;min-height:16px" title="Call: 828.406.0849" href="#140dcea27cb771cd_"><img style="margin: 0px; border: currentColor; width: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; min-height: 16px;" title="Call: 828.406.0849"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span>coldwatercreekfarms</span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span>coldwatercreekfarms</span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span>Facebook</span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-24850246101800284162013-08-18T21:01:00.001-04:002013-08-18T21:01:16.738-04:00OOPS! Take Two! CSA Week 16 (Part 2/Week 1)<div dir="ltr"><div>Sorry about the two emails. Accidentally hit send too soon!</div><div> </div><div>As we mentioned in our past few emails, we are hitting the pause button on the weekly CSA program due to the weather/crop conditions.</div> <div> </div><div>We hope to restart in the next 2-4 weeks depending on how things shape up. The downpour on Saturday left at least three inches of rain for us to dig out from. </div><div> </div><div>Thank you again for your patience while we work through this. </div> <div> </div><div>We will continue to send out weekly updates to let you know where things are. </div><div> </div><div>Please email or call with questions. <br clear="all"><br>-- <br></div><div>Cold Water Creek Farms<br> <br>Eric Williamson <span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com1tag:blogger.com,1999:blog-7778492875970396781.post-27162165949424416442013-08-18T20:56:00.001-04:002013-08-18T20:56:29.725-04:00CSA Week 16 (Part 2/Week 1)<div dir="ltr"><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-6627599643581320782013-08-12T15:25:00.001-04:002013-08-12T15:25:42.930-04:00CSA Week#15<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Welcome to Week 15! This will be the final week of the first CSA period for 2013.<span> </span>We emailed invoices last week for those who have a balance due for the first 15 weeks.<span> </span>We mentioned last week about taking a break between 15-week sessions in order to overcome the challenges of the recent weather patterns.<span> </span>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.<span> </span>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.<span> </span>Please email us or call with any questions.<span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: onions, garlic, celery, sweet potatoes, carrots, figs, apples (cooking), eggplant and okra.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Grilled Okra </font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">15 to 20 tender okra pods, 3 inches long </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Olive Oil </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Cajun Seasoning </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">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.<span> </span>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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Applesauce</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">4 apples - peeled, cored and chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3/4 cup water</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup white sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 teaspoon ground cinnamon</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Apple Butter (makes 4 pints)</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 pound apples - peeled, cored and finely chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3/4 cup white sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 teaspoon ground cinnamon</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/8 teaspoon ground cloves</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/8 teaspoon salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">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.<span> </span>Cover and cook on high 1 hour.<span> </span>Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.<span> </span>Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.<span> </span>Spoon the mixture into sterile containers, cover and refrigerate or freeze.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; 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border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-46624568155204925212013-08-05T00:31:00.001-04:002013-08-05T00:31:43.842-04:00CSA Week 14<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="times new roman,serif">Greetings <span>CSA</span> Members.<span> </span>A few logistical updates for this week… The first <span>CSA</span> 15-week session ends in two weeks (this week is week 14).<span> </span></font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="times new roman,serif">For our 30 week members, we will be taking a short break due to the crop conditions caused by the weather before we start the second half. We hope to restart within four weeks.<span> </span>We will continue to update you as we progress.</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="times new roman,serif">Invoices for the second half of the 15 week season for those with remaining balances will go out early this week.<span> </span>For those that owe on a 30-week balance, we will bill we restart.<span> </span></font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="times new roman,serif">This week, according to share size, members will receive: onions, garlic, celery, carrots, okra, sweet potatoes, and peppers.</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="times new roman,serif">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><b><font size="3"><font color="#000000"><font face="times new roman,serif">Southern Fried Okra (Vegan)</font></font></font></b></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">6 cups oil, for frying</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/4 cup cornmeal</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/2 cup all-purpose flour</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/4 tsp. salt</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/4 tsp. black pepper</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/8 tsp. cayenne pepper</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1 lbs. fresh okra, sliced 1/2-in. thick</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/4 cup soy milk</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="times new roman,serif"> </font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">Heat the oil to 350°F in a large, heavy-bottomed skillet or a large pot. You may not need to use all 6 cups of oil depending on the size of your pan. Do not fill the pan more than halfway up the sides with oil.<span> </span>In a medium bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in the soy milk and then dredge in the cornmeal-flour mixture to coat well.<span> </span>Carefully add the coated okra to the hot oil and cook until golden brown. Remove from the oil, drain on paper towels, and then serve immediately.</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="times new roman,serif"> </font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><b><font size="3"><font color="#000000"><font face="times new roman,serif">Sweet and Sour Okra (Vegan)</font></font></font></b></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1 pound small okra pods</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">2 tablespoons olive oil</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1 tablespoon honey</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">Salt and freshly ground black pepper, to taste</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1 tablespoon freshly squeezed lemon juice</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/2 cup water</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="times new roman,serif"> </font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and <span>sauté</span> the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="times new roman,serif"> </font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><b><font size="3"><font color="#000000"><font face="times new roman,serif">Celery Blue Cheese Salad</font></font></font></b></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">3 tablespoons crumbled blue cheese, room temperature</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">2 tablespoons mayonnaise</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/3 cup sour cream</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">2 tablespoons white vinegar</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/2 teaspoon kosher salt</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">10 grinds black pepper</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">1/2 head celery, with leaves</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="times new roman,serif"> </font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="times new roman,serif">In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined. Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.</font></font></font></p><font color="#000000" size="3" face="times new roman,serif"> </font><p style="margin:1em 0px"><br>-- <br></p><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a 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src="data:image/png;base64,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"></a></span><br> Brad <span>Hinckley</span> <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" 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src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span>coldwatercreekfarms</span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span>coldwatercreekfarms</span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span>Facebook</span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-49518178918014821792013-07-29T14:36:00.001-04:002013-07-29T14:36:25.950-04:00CSA Week #13<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">We hope everyone had a great weekend and relaxing weekend.<span> </span>It rained quite a bit again on Saturday at the farm as well as a shower or two on Sunday.<span> </span>This unprecedented rain continues to put pressure on our crops and harvesting them.<span> </span>Thank you yet again for your patience and commitment to supporting local farming.<span> </span>If you have any questions or concerns, please email us or call.<span> </span>We are more than happy to discuss the circumstances.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: carrots, garlic, onions, celery, eggplant, sweet potatoes, and cucumbers.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Carrot Top Pesto</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 cup lightly packed carrot leaves (stems removed) </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">6 Tbsp extra-virgin olive oil </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 large garlic clove </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 tsp kosher or fine sea salt </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3 Tbsp pine nuts, toasted (see Recipe Note) </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup freshly grated Parmesan cheese </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.<span> </span>Makes about 2/3 cup.<span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">RECIPE NOTE Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don't burn.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Cucumber and Onion Salad</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 -3 large cucumbers</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 medium white onion </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 cup white vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 cups water</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 tablespoon pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 quart jar with lid or other 2 quart container</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.<span> </span>Slice the cucumber in thin rounds.<span> </span>Peel and slice the onion in thin slices and separate.<span> </span>Put the cucumber and onion alternately in your jar/container.<span> </span>Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.<span> </span>Refrigerate overnight and serve cold.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Eggplant Salad Toasts</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Makes about 8 toasts; double the recipe if you'd like to eat the salad straight.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 tablespoons olive oil plus additional for oiling baking sheet</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 teaspoon salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Black pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 teaspoon red wine vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup crumbled crumbled feta</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 scallion, thinly sliced</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">8 1/2-inch slices of baguette, brushed with olive oil </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 small clove garlic, peeled and halved</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You'll want to eat the warm salad quickly.<span> </span>Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-76080628667149777742013-07-22T19:43:00.001-04:002013-07-22T19:43:01.795-04:00CSA Week #12<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Well, it did not rain EVERY day last week. That is an improvement over the prior week! We want to thank you again for your patience and commitment to supporting local farming through this unusual weather season.<span> </span>If you have any questions or concerns, please email us or call.<span> </span>We are more than happy to discuss the circumstances. </font></font></span><font color="#000000" size="3" face="Times New Roman"> </font><div style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">This week, according to share size, members will receive: onions, garlic, celery, carrots, eggplant, sweet potatoes, and cucumbers.</font></font></span></div><div style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"></font></span> </div><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">RECIPES</font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">The Ultimate Salad Mix</font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 cucumber, thinly sliced</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 head butter lettuce, such as Bibb or Boston, trimmed</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 head crisp, long-leaved lettuce, such as romaine, trimmed</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 large carrot, shredded</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 head loose-leaved lettuce, such as red leaf, trimmed</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Balsamic Vinaigrette</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 cups baby arugula</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days. To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font color="#000000"><font face="Times New Roman"><span style="line-height:115%;font-size:10pt" lang="EN">To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.</span><span style="line-height:115%;font-size:10pt"></span></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></b></p><p style="margin:1em 0px"><font color="#000000"><font face="Times New Roman"><b><span style="line-height:115%;font-size:10pt">Sweet Potato Smore's </span></b><span style="line-height:115%;font-size:10pt">(yep….. it's a real thing….a play on marshmallows on sweet potato casserole)</span></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 medium sweet potato</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 teaspoon brown sugar (or more to taste)</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Pinch of cinnamon</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Pinch of nutmeg</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Large marshmallows </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Milk chocolate bar</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Graham crackers</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Peel then cut the sweet potato into large chunks before boiling in water until fork tender. Drain off the water.<span> </span>Mash the peeled potato until smooth. Add cinnamon, nutmeg and brown sugar and mix well. Split the graham cracker into two halves. Place a few squares of milk chocolate on one graham cracker half.<span> </span>Toast the marshmallows over an open flame until gooey and as toasty as you like them. (You can also place the marshmallow briefly under the broiler if you don't have access to a gas range burner, kitchen torch or campfire).<span> </span>Place the roasted marshmallow on the graham cracker half with the chocolate. Smear the second graham cracker half with the sweet potato purée and press it down gently on the marshmallow. Serve immediately - with plenty of napkins.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">*There is also a version that uses marshmallow fluff stirred with the sweet potato purée and spread on the graham cracker.<span> </span></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font color="#000000"><font face="Times New Roman"><b><span style="line-height:115%;font-size:10pt">Egg Salad with Pickled Celery and Coarse Dijon </span></b><span style="line-height:115%;font-size:10pt">(takes some prep, but will be the best egg salad you've ever had…)</span></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1/4 cup white wine vinegar</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1/4 cup water</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 teaspoons kosher salt</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 1/2 teaspoons granulated sugar</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 stalks celery, trimmed, diced tiny</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">4 large eggs</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 heaped teaspoon whole-grain Dijon</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 teaspoons minced shallot or red onion (or more to taste)</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 tablespoons mayonnaise or full-fat plain yogurt</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Salt and freshly ground pepper to taste</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Chopped flat-leaf parsley or fresh dill (to garnish, optional)</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Pickle your celery: Combine vinegar, water, kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.</font></font></span><font color="#000000" size="3" face="Times New Roman"> </font></p><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></b>-- <br></p><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; 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border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-31436137420698556182013-07-15T15:54:00.001-04:002013-07-15T15:54:44.653-04:00CSA Week #11<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><font color="#000000" face="Times New Roman"><font size="3"> </font><p style="margin:0in 0in 10pt"><span style="font-family:"Times New Roman","serif""><font size="3">Greetings and Happy Monday everyone! As you may have noticed, the rain continues to cover our region and this week's forecast is more of the same.<span> </span>The rain has really taken a toll on our crops.<span> </span>Usually this time of year we have an abundance of products and are working hard to keep things watered.<span> </span>Unfortunately, the rain has caused severe crop damage and we are very low on quantities.<span> </span>The tomato crop should have lasted us another three weeks, but we believe this will be the last harvestable week.<span> </span>We also usually have an overabundance of peppers, but this year's crop is swimming in water laden fields. </font></span></p><font size="3"> </font><p style="margin:0in 0in 10pt"><span style="font-family:"Times New Roman","serif""><font size="3">As you will recall from the application, membership in a CSA also comes with sharing in the risk of farming.<span> </span>We are doing everything we can to provide the highest quality organic produce we can.<span> </span>But we are being drastically limited by the rains.<span> </span>We apologize for the lack of supply, and sincerely appreciate your patience as we try to make the best of this weather pattern.<span> </span>We will continue to update you on the progress of the crops.<span> </span>Thank you again for being wonderful customers and your commitment to supporting local agriculture.</font></span></p><font size="3"> </font><p style="margin:0in 0in 10pt"><span style="font-family:"Times New Roman","serif""><font size="3">This week, according to share size, members will receive: tomatoes, onions, garlic, celery, sweet corn, and sweet potatoes.</font></span></p><font size="3"> </font><p style="margin:0in 0in 10pt"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3">RECIPES </font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><font size="3"><b><span style="font-family:"Times New Roman","serif"">Oven Roasted Corn on the Cob</span></b><span style="font-family:"Times New Roman","serif""></span></font></p> <font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Preheat oven to 350. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.<span> </span></font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3">Chili-Lime Butter for Corn</font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1 stick unsalted butter, softened </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1 1/2 teaspoons minced garlic </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Juice of 1 lime </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1 tablespoon chopped fresh cilantro, plus more for topping </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1 tablespoon Sriracha chili sauce</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1/2 teaspoon ground cumin</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Combine the butter, garlic, lime juice, cilantro, chili sauce and cumin in a bowl. Add salt and pepper; mix well. Spread over corn when warm.</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3">Herbed Butter for Corn</font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1/2 cup unsalted butter, softened </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">4 teaspoons chopped parsley </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">4 teaspoons chopped basil </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">4 teaspoons chopped oregano </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1/4 teaspoon salt </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">1 teaspoon lemon zest </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob.</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3">Honey Nut Butter</font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">2 sticks butter (softened)</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">2-3 tablespoons finely chopped nuts</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">3-4 tablespoons honey</font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Mix together two sticks of butter, 2-3 tablespoons of chopped nuts and 3-4 tablespoons honey. Place in container and refrigerate.<span> </span>Spread over warm corn. <span> </span></font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3">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! </font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><b><span style="font-family:"Times New Roman","serif""><font size="3">Things to dip celery in or fill the celery stick with:</font></span></b></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Pimento Cheese: </font><a href="http://www.southernliving.com/food/kitchen-assistant/pimiento-cheese-recipes-00417000072327/"><font color="#0000ff" size="3">http://www.southernliving.com/food/kitchen-assistant/pimiento-cheese-recipes-00417000072327/</font></a><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Peanut Butter: we like </font><a href="http://www.smuckers.com/products/category.aspx?groupId=2&categoryId=11"><font color="#0000ff" size="3">http://www.smuckers.com/products/category.aspx?groupId=2&categoryId=11</font></a><font size="3"> <span> </span></font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Cream Cheese: we like </font><a href="http://www.organicvalley.coop/products/cream-cheese/cream-cheese/"><font color="#0000ff" size="3">http://www.organicvalley.coop/products/cream-cheese/cream-cheese/</font></a><font size="3"> <span> </span><span> </span>mixed with dried dill and garlic powder </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Hummus: Local Roots brand is our favorite.<span> </span>Try the black bean for a change! </font><a href="http://rootsfood.com/"><font color="#0000ff" size="3">http://rootsfood.com/</font></a><font size="3"> <span> </span></font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Smoked Salmon Spread: </font><a href="http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html"><font color="#0000ff" size="3">http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html</font></a><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Cucumber Crudité Dip: </font><a href="http://www.countryliving.com/recipefinder/cucumber-crudite-dip-3397"><font color="#0000ff" size="3">http://www.countryliving.com/recipefinder/cucumber-crudite-dip-3397</font></a><font size="3"> <span> </span></font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3"> </font></span></p><font size="3"> </font><p style="margin:1em 0px"><span style="font-family:"Times New Roman","serif""><font size="3">Green Goddess Dip (probably our favorite...but without the anchovies!) </font><a href="http://www.williams-sonoma.com/recipe/green-goddess-dip.html"><font color="#0000ff" size="3">http://www.williams-sonoma.com/recipe/green-goddess-dip.html</font></a><font size="3"> </font></span></p><font size="3"> </font></font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap"><a href="tel:704.796.7795" target="_blank" value="+17047967795">704.796.7795</a><a style="margin:0px;border:currentColor;width:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap;min-height:16px" title="Call: 704.796.7795" href="#13fe3e2b56fd897a_"><img style="margin: 0px; border: currentColor; width: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; min-height: 16px;" title="Call: 704.796.7795"></a></span><a style="margin:0px;border:currentColor;width:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap;min-height:16px" title="Call: 704.796.7795" href="#13fe3e2b56fd897a_"><img style="margin: 0px; border: currentColor; width: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; min-height: 16px;" title="Call: 704.796.7795"></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap"><a href="tel:828.406.0849" target="_blank" value="+18284060849">828.406.0849</a><a style="margin:0px;border:currentColor;width:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap;min-height:16px" title="Call: 828.406.0849" href="#13fe3e2b56fd897a_"><img style="margin: 0px; border: currentColor; width: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; min-height: 16px;" title="Call: 828.406.0849"></a></span><a style="margin:0px;border:currentColor;width:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap;min-height:16px" title="Call: 828.406.0849" href="#13fe3e2b56fd897a_"><img style="margin: 0px; border: currentColor; width: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; min-height: 16px;" title="Call: 828.406.0849"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-20146766775022194992013-07-07T19:38:00.001-04:002013-07-07T19:38:26.639-04:00CSA Week #10<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Happy Sunday everyone! We hope everyone had a great Fourth of July! We did have a few welcome breaks in the rain this week.<span> </span>Just a reminder, if you are going to be unable to pick up your share, please let us know.<span> </span>We can donate it or make other arrangements with you. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: Onions, garlic, kale, collard greens, tomatoes, and a few other items we are hoping are ready for harvest. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Baked Onion Rings</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 1/2 cups cornflakes</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup plain dried breadcrumbs</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 large egg</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup low-fat buttermilk</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup all-purpose flour</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/8 teaspoon cayenne pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Coarse salt and ground pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 medium onion, quartered crosswise and broken into rings (discard small center rings)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 tablespoons olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.<span> </span>Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Garlicky Kale <span>Crostini</span></font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 small baguette, cut crosswise into 1/4-inch-thick slices</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">4 large cloves garlic</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 large head kale, stems removed, leaves torn or coarsely chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Extra-virgin olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Coarse salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Pinch of crushed red pepper flakes</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Splash of red-wine vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Freshly ground pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Preheat oven to 350 degrees.<span> </span>Chop remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet.<span> </span>Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved chopped garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale.<span> </span>Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Bacon, Tomato and Avocado Sandwiches</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">12 or 16 slices pepper-crusted bacon (about 8 ounces)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">8 slices rustic bread</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 tablespoons plus 2 teaspoons mayonnaise</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 <span>Hass</span> avocado, sliced</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 large tomato, sliced</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Coarse salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon.<span> </span>Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on avocado, bacon, and tomato. Season with salt, and top with remaining bread.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad <span>Hinckley</span> <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span>coldwatercreekfarms</span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span>coldwatercreekfarms</span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span>Facebook</span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-56371057209423385662013-07-01T14:29:00.001-04:002013-07-01T14:29:34.647-04:00CSA Week #9<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Well, maybe we should stop mentioning the rain every week and we will get some sunshine! Another round of storms this week at the farm, but not a lot of damage.<span> </span>We are looking forward to the Fourth of July on Thursday.<span> </span>We've included several cookout/picnic friendly recipes below.<span> </span>We hope everyone has a great week and a great holiday.<span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: kale, collard greens, broccoli, red cabbage, garlic, onions, and sweet potatoes.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Red, White and Blue Slaw Salad</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3 tablespoons white wine vinegar </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 tablespoon sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/3 cup extra virgin olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Salt and freshly ground black pepper </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 cup crumbled blue cheese </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3 cups red cabbage, shredded</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3 cups white cabbage, shredded </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 bunch scallions, thinly sliced </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">In a large mixing bowl, whisk together the white wine vinegar, sugar and olive oil with some salt and freshly ground black pepper. Stir the crumbled blue cheese into the dressing, then add the cabbage and scallions to the bowl and give everything a hearty toss.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Broccoli and Tortellini Salad</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">6 slices bacon</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">20 ounces fresh cheese-filled tortellini</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup mayonnaise</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup white sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 teaspoons cider vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Large bunch of fresh broccoli, cut into florets</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 cup raisins</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 cup sunflower seeds</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 red onion, finely chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.<span> </span>Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.<span> </span>In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.<span> </span>In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri"><strong>No Mayo Broccoli Orzo Salad</strong></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 head broccoli, cut into small florets</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">4 ounces orzo</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup finely chopped green onions</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup finely chopped olives, stuffed or black olives, or a combination</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 small carrot, grated</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 teaspoon dried leaf oregano</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 clove garlic, pressed or crushed and finely minced</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 teaspoon ground black pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">salt, to taste</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/3 cup extra-virgin olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup red wine vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Cook orzo following package directions. Drain in a colander and rinse with cold water. <span> </span>Cook broccoli in boiling water for about 3 to 4 minutes, or just until tender. Drain in a colander and rinse with cold water.<span> </span>In a large bowl toss the broccoli with orzo, chopped green onions, olives, carrot, oregano, garlic, and pepper.<span> </span>Whisk together the red wine vinegar and oil and toss with the salad ingredients. Add salt, as needed, to taste.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Roasted Sweet Potato Salad</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 small sweet potatoes, diced </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 red onion, thinly sliced </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 teaspoon ground black pepper </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 teaspoon ground cinnamon, divided </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup balsamic vinegar </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup honey </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 tablespoons finely chopped chives </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">4 cups baby arugula </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3 medium radishes, sliced paper thin</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Preheat oven to 400. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes. Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Collard Greens Slaw</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1-2 large bunches collard greens (about 1-2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 head thinly sliced red cabbage</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">3 coarsely grated peeled carrots</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">¾ cup white wine vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">¼ cup extra-virgin olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 tablespoon sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000"><span> </span>1 tablespoon dry mustard</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000"><span> </span>1 tablespoon celery seeds</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000"><span> </span>2 teaspoons paprika</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.<span> </span>Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a 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src="data:image/png;base64,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"></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" 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src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-78939066689539088352013-06-23T23:13:00.001-04:002013-06-23T23:13:51.497-04:00CSA Week #8<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font color="#000000"><font size="3">Once again, we hope everyone had a nice relaxing weekend.<span> </span>Things at the farm are progressing right along.<span> </span>We have several busy weeks ahead of us.<span> </span>Looking forward to the 4</font><font><sup>th</sup></font><font size="3"> of July next week, please let us know if we can provide any extra items for your cookout plans.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: kale, collard greens, red cabbage, onions, garlic, sweet potatoes and kohl rabi.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Emeril's Garlic Infused Oil</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 cup extra virgin olive oil </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">4 cloves garlic, thinly sliced </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Balsamic vinegar </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Pinch red pepper flakes </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Pinch salt </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Freshly ground black pepper </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Finely grated Parmesan or Romano cheese </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Hot crusty loaf Italian or French bread, sliced</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.<span> </span>Serve as a dip for hot bread.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Kohl Rabi Chips</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Very thinly sliced, unpeeled kohlrabi</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Coarse salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Sautéed Kale with Kohlrabi</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 1/4 pound kohlrabi, bulbs peeled </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/2 teaspoon grated lime zest</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 tablespoons fresh lime juice</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup extra-virgin olive oil, divided</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 pounds kale (2 bunches), stems and center ribs discarded </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">5 garlic cloves, finely chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/3 cup salted roasted pistachios, chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Very thinly slice kohlrabi with slicer. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. <span> </span>Toss kale with kohlrabi and pistachios.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAIGNIUk0AAHolAACAgwAA+f8AAIDpAAB1MAAA6mAAADqYAAAXb5JfxUYAAAKLSURBVHjadJPfS5NhFMe/21xvuhXRyJAZroiSrJnbRdT7vrAf5HBaK5RABmEEwQIvkpZ/QRcWXdSFw5soKaF0F7qZeLO13mGBDpQsf5CoxVKHOt0Pctp2uvEdrzG/V+c553w/54HnPDIiQiGpPMETABoB2AAYd9MRAMMAvGmX+RcAyAoBVJ7gZQDtABworH4AHWmX+bOMZdkjCoXiUzabvcAwzPSsob5p/VTNY9GcdpnxdmYZ9wJThSCtCr1e/4XjuNPd3d1KjUZzaGbI27ysqzGQoggAsLa1A7ehArrDxfDNr0oBlQB+wmKxbJFEL968SxoamsjkHaPU9l9piUo6A0RE1DG2QCWdASrpDAzJM5kMI8XecdjVxfEl+K9dxFgsgUvvR6HyBKHyBAEATyKLeGSsENuNcqk5kUjEGm7fzcYqr0ClVODl99+YXEvl6+c1amjVe+ahiGGYaUEQKnmeh91uL43rqheixjpdmzCL11er0PcjhrTLvMfUJsyKYUSeyWQ6enp6tgCgrKxsfbP8bB8AdE1G89cOReMAgOv+Cag8QXRNRkXAsDwcDr+am5tLCYKA3t7eo2dG+1vVK/MfpRPtA+MIReMYaKj+/xm9MiICx3EmpVL5wefzFavValis1u1vvHMkdfykCQC0kSGUTo+Ajmnx1dSC7IGD+UUCEYGIwLKsyWazrSeTSSIiMpnNf7Ttz5+ec96fr7/VnE0mk+QfHMzV3WjcKH/4rEr05QGFIA6HY4llWRLPRER+v3/HYrFMFQSIkNra2tVQKJSlfcSyLO0LECFWq3XF6XRGA4HAptTsdrsXeZ6fEHtl+31nAOA4rkUulz/I5XL63dQGgHEAN8Ph8AYA/BsAt4ube4GblQIAAAAASUVORK5CYII="></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-83089129731328565102013-06-17T21:56:00.001-04:002013-06-17T21:56:21.119-04:00CSA Week #7<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: kale, collard greens, kohl <span>rabi</span>, red cabbage, garlic <span>scapes</span>, green onions and broccoli. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><b>Kohl Rabi Fries</b></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 pounds of kohlrabi, skinned and cut into matchsticks no larger than a finger</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 tablespoon lemon juice</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 teaspoon soy sauce</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 tablespoons olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">6 tablespoons brown rice flour or white flour</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1⁄2 teaspoon garlic powder</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1⁄2 teaspoon chili powder</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/8 teaspoon salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Warm the oven 425 degrees and line a rimmed baking sheet with parchment paper or foil.<span> </span>Mix together the flour, spices, and salt in a small bowl.<span> </span>Toss together the lemon juice, soy sauce, and olive in a large bowl and add the kohlrabi.<span> </span>Sprinkle the spice mixture over the kohlrabi and mix until everything is all well coated.<span> </span>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.<span> </span>Serve warm and with your favorite dipping sauce.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><font color="#000000" size="3" face="Times New Roman"> </font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><font size="3"><font color="#000000"><font face="Times New Roman">Garlic Scape Hummus</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 cans of chick peas (garbanzos), drained</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1 cup sesame seeds or <span>tahini</span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 tablespoons olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/2 cup lemon juice</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/2 cup fresh chopped garlic <span>scapes</span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="Times New Roman"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="Times New Roman"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><font size="3"><font color="#000000"><font face="Times New Roman"><span>Sautéed</span> Red Cabbage</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 tablespoons extra-virgin olive oil </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1 small onion, sliced </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/2 red cabbage, shredded </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/3 cup white or apple cider vinegar </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 rounded tablespoons sugar </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1 teaspoon mustard seed </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Salt and pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Heat a skillet over medium high heat. Add oil and onion and <span>sauté</span> 2 minutes. Add cabbage and turn in pan, <span>sautéing</span> 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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="Times New Roman"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><b>Broccoli Detox Salad</b></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 heads of broccoli</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 larger carrots – peeled and grated</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/2 C parsley - chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">4 green onions – chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/4 C dried cranberries (no sugar added)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/4 C sunflower seeds</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Dressing:</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/4 C olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 Tbsp. apple cider vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 Tbsp. Dijon mustard</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Juice of 1 lemon</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Garlic – 1 clove minced</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">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.<span> </span>Combine the remaining ingredients in a large bowl.<span> </span>Whisk dressing together and add to salad.<span> </span>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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad <span>Hinckley</span> <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAIGNIUk0AAHolAACAgwAA+f8AAIDpAAB1MAAA6mAAADqYAAAXb5JfxUYAAAKLSURBVHjadJPfS5NhFMe/21xvuhXRyJAZroiSrJnbRdT7vrAf5HBaK5RABmEEwQIvkpZ/QRcWXdSFw5soKaF0F7qZeLO13mGBDpQsf5CoxVKHOt0Pctp2uvEdrzG/V+c553w/54HnPDIiQiGpPMETABoB2AAYd9MRAMMAvGmX+RcAyAoBVJ7gZQDtABworH4AHWmX+bOMZdkjCoXiUzabvcAwzPSsob5p/VTNY9GcdpnxdmYZ9wJThSCtCr1e/4XjuNPd3d1KjUZzaGbI27ysqzGQoggAsLa1A7ehArrDxfDNr0oBlQB+wmKxbJFEL968SxoamsjkHaPU9l9piUo6A0RE1DG2QCWdASrpDAzJM5kMI8XecdjVxfEl+K9dxFgsgUvvR6HyBKHyBAEATyKLeGSsENuNcqk5kUjEGm7fzcYqr0ClVODl99+YXEvl6+c1amjVe+ahiGGYaUEQKnmeh91uL43rqheixjpdmzCL11er0PcjhrTLvMfUJsyKYUSeyWQ6enp6tgCgrKxsfbP8bB8AdE1G89cOReMAgOv+Cag8QXRNRkXAsDwcDr+am5tLCYKA3t7eo2dG+1vVK/MfpRPtA+MIReMYaKj+/xm9MiICx3EmpVL5wefzFavValis1u1vvHMkdfykCQC0kSGUTo+Ajmnx1dSC7IGD+UUCEYGIwLKsyWazrSeTSSIiMpnNf7Ttz5+ec96fr7/VnE0mk+QfHMzV3WjcKH/4rEr05QGFIA6HY4llWRLPRER+v3/HYrFMFQSIkNra2tVQKJSlfcSyLO0LECFWq3XF6XRGA4HAptTsdrsXeZ6fEHtl+31nAOA4rkUulz/I5XL63dQGgHEAN8Ph8AYA/BsAt4ube4GblQIAAAAASUVORK5CYII="></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span>coldwatercreekfarms</span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span>coldwatercreekfarms</span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span>Facebook</span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-61799501691772805362013-06-09T22:09:00.001-04:002013-06-09T22:09:26.147-04:00CSA Week #6<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">Greetings CSA members! Once again a week full of rain! It has made for some very muddy days at the farm.<span> </span>We are looking forward to a few dry days this week and some sunshine.<span> </span></font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font color="#000000" size="3" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">This week, according to share size, members will receive: kale, sweet potatoes, garlic scapes, green onions, collard greens, red cabbage, kohl rabi, and radishes.</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font color="#000000" size="3" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span><font size="3"><font color="#000000"><font face="Times New Roman">RECIPES</font></font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span><font size="3"><font color="#000000"><font face="Times New Roman">Feta-Radish Spread</font></font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">3 tablespoons extra-virgin olive oil</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">8oz feta cheese, coarsely chopped</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1/4 cup plain whole-milk yogurt, preferably Greek</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">2 tablespoons fresh lemon juice</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">3 tablespoons coarsely chopped fresh flat-leaf parsley</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">4 radishes, quartered and thinly sliced (about 1/2 cup)</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>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.</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font color="#000000" size="3" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span><font size="3"><font color="#000000"><font face="Times New Roman">Baked Kale Chips ( a great potato chip substitute....trust us)</font></font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1 bunch kale</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1 tablespoon olive oil</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1 teaspoon seasoned salt</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">Preheat an oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper.<span> </span>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.<span> </span>Bake until the edges brown but are not burnt, 10 to 15 minutes. <span> </span></font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span><font color="#000000" size="3" face="Times New Roman"> </font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span><font size="3"><font color="#000000"><font face="Times New Roman">Kohl Rabi Pita Pizza</font></font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1 whole wheat pita</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">¼ cup mozzarella</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1/8 cup Parmesan</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">2 Tbsp garlic scape pesto</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">1 medium kohlrabi</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">½ avocado</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">Olive, peanut, or vegetable oil</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">Salt</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">Pepper</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span><font size="3"><font color="#000000"><font face="Times New Roman">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.<span> </span>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.<span> </span>Add to your pita pizza and enjoy!</font></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px">-- <br></p><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAIGNIUk0AAHolAACAgwAA+f8AAIDpAAB1MAAA6mAAADqYAAAXb5JfxUYAAAKLSURBVHjadJPfS5NhFMe/21xvuhXRyJAZroiSrJnbRdT7vrAf5HBaK5RABmEEwQIvkpZ/QRcWXdSFw5soKaF0F7qZeLO13mGBDpQsf5CoxVKHOt0Pctp2uvEdrzG/V+c553w/54HnPDIiQiGpPMETABoB2AAYd9MRAMMAvGmX+RcAyAoBVJ7gZQDtABworH4AHWmX+bOMZdkjCoXiUzabvcAwzPSsob5p/VTNY9GcdpnxdmYZ9wJThSCtCr1e/4XjuNPd3d1KjUZzaGbI27ysqzGQoggAsLa1A7ehArrDxfDNr0oBlQB+wmKxbJFEL968SxoamsjkHaPU9l9piUo6A0RE1DG2QCWdASrpDAzJM5kMI8XecdjVxfEl+K9dxFgsgUvvR6HyBKHyBAEATyKLeGSsENuNcqk5kUjEGm7fzcYqr0ClVODl99+YXEvl6+c1amjVe+ahiGGYaUEQKnmeh91uL43rqheixjpdmzCL11er0PcjhrTLvMfUJsyKYUSeyWQ6enp6tgCgrKxsfbP8bB8AdE1G89cOReMAgOv+Cag8QXRNRkXAsDwcDr+am5tLCYKA3t7eo2dG+1vVK/MfpRPtA+MIReMYaKj+/xm9MiICx3EmpVL5wefzFavValis1u1vvHMkdfykCQC0kSGUTo+Ajmnx1dSC7IGD+UUCEYGIwLKsyWazrSeTSSIiMpnNf7Ttz5+ec96fr7/VnE0mk+QfHMzV3WjcKH/4rEr05QGFIA6HY4llWRLPRER+v3/HYrFMFQSIkNra2tVQKJSlfcSyLO0LECFWq3XF6XRGA4HAptTsdrsXeZ6fEHtl+31nAOA4rkUulz/I5XL63dQGgHEAN8Ph8AYA/BsAt4ube4GblQIAAAAASUVORK5CYII="></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; 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border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-25208278369618633542013-06-03T23:29:00.001-04:002013-06-03T23:29:08.454-04:00CSA Week#5<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3"><font color="#000000">Whew! All that rain last night made for a muddy day at the farm.<span> </span>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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">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.<span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font color="#000000" size="3" face="Calibri"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">RECIPES</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Kohl-rabi Slaw</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 medium kohl-rabi, peeled, shredded</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">2 small carrots, shredded</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1 tablespoon shredded onion</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/3 cup white vinegar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/3 cup granulated sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">4 tablespoons extra virgin olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/2 teaspoon salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/4 teaspoon celery seeds</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">1/8 teaspoon freshly ground pepper</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">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.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font color="#000000" size="3" face="Calibri"> </font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font size="3"><font color="#000000"><font face="Calibri">Garlic Scape Pesto</font></font></font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>6 garlic scapes, chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>1/2 cup freshly grated cheese (Parmesan or Asiago work well)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>1 tablespoon fresh lemon juice (optional)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>1/4 cup pine nuts (can also use lightly salted peanuts)</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>3/4 cup extra-virgin olive oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">Place the garlic scapes, cheese, lemon juice, and pine nuts in the bowl of a food processor.<span> </span>Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><font color="#000000" size="3" face="Calibri"> </font></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><b>Green Onion Dip</b></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>2 (8 ounce) packages cream cheese, softened</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>1/4 cup milk</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>2 bunches green onions, chopped</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>1 teaspoon salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span>1 teaspoon garlic powder</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman"><span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font size="3"><font color="#000000"><font face="Times New Roman">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.<span> </span></font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><font color="#000000" size="3" face="Times New Roman"> </font></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a 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src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAIGNIUk0AAHolAACAgwAA+f8AAIDpAAB1MAAA6mAAADqYAAAXb5JfxUYAAAKLSURBVHjadJPfS5NhFMe/21xvuhXRyJAZroiSrJnbRdT7vrAf5HBaK5RABmEEwQIvkpZ/QRcWXdSFw5soKaF0F7qZeLO13mGBDpQsf5CoxVKHOt0Pctp2uvEdrzG/V+c553w/54HnPDIiQiGpPMETABoB2AAYd9MRAMMAvGmX+RcAyAoBVJ7gZQDtABworH4AHWmX+bOMZdkjCoXiUzabvcAwzPSsob5p/VTNY9GcdpnxdmYZ9wJThSCtCr1e/4XjuNPd3d1KjUZzaGbI27ysqzGQoggAsLa1A7ehArrDxfDNr0oBlQB+wmKxbJFEL968SxoamsjkHaPU9l9piUo6A0RE1DG2QCWdASrpDAzJM5kMI8XecdjVxfEl+K9dxFgsgUvvR6HyBKHyBAEATyKLeGSsENuNcqk5kUjEGm7fzcYqr0ClVODl99+YXEvl6+c1amjVe+ahiGGYaUEQKnmeh91uL43rqheixjpdmzCL11er0PcjhrTLvMfUJsyKYUSeyWQ6enp6tgCgrKxsfbP8bB8AdE1G89cOReMAgOv+Cag8QXRNRkXAsDwcDr+am5tLCYKA3t7eo2dG+1vVK/MfpRPtA+MIReMYaKj+/xm9MiICx3EmpVL5wefzFavValis1u1vvHMkdfykCQC0kSGUTo+Ajmnx1dSC7IGD+UUCEYGIwLKsyWazrSeTSSIiMpnNf7Ttz5+ec96fr7/VnE0mk+QfHMzV3WjcKH/4rEr05QGFIA6HY4llWRLPRER+v3/HYrFMFQSIkNra2tVQKJSlfcSyLO0LECFWq3XF6XRGA4HAptTsdrsXeZ6fEHtl+31nAOA4rkUulz/I5XL63dQGgHEAN8Ph8AYA/BsAt4ube4GblQIAAAAASUVORK5CYII="></a></span><br> Brad Hinckley <span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span><a 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src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-90553326710579113282013-05-27T13:19:00.001-04:002013-05-27T13:19:12.624-04:00CSA Week #4<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><span style="line-height:115%;font-size:10pt"><font face="Calibri"><font color="#000000">We hope everyone is enjoying the Memorial Day holiday.<span> </span>We pause today to honor those who gave their lives in service to our country.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><span style="line-height:115%;font-size:10pt"><font face="Calibri"><font color="#000000">It has been a busy week at the farm and at the markets.<span> </span>The rain is always welcome, but we enjoy sunny days as well! </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Calibri">This week, according to share size, members will receive: lettuce, arugula, sweet potatoes, kale, Swiss chard, green onions, and sugar snap peas.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><b><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Calibri">RECIPES</font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Green Onion Pancakes (an Asian inspired dish)</font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 cups flour </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">2 eggs, beaten </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1.5 cups water </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 bunch of green onions, halved and cut into 2-3 inch lengths </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 tsp salt </font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Oil for cooking</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">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.<span> </span>Heat a sauté pan over medium heat and coat with a thin layer of oil.<span> </span>Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan).<span> </span>Cook for 3-4 minutes until set and golden brown on bottom.<span> </span>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.<span> </span>Serve with soy or spicy dipping sauce.</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><b><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Kale Smoothie Recipes</font></font></span></b></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Kale & Strawberry Smoothie</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 tightly packed cup of kale, washed and chopped</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 cup of fresh or frozen strawberries</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">1 cup of non-fat or low-fat vanilla Greek yogurt</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">Cup to 1 cup of ice</font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="line-height:115%;font-size:10pt"><font color="#000000"><font face="Times New Roman">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.<span> </span>On full strength, blend the ingredients together until the kale looks like it is finely incorporated into the smoothie.<span> </span></font></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">Kale & Almond Milk Smoothie:</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Cup kale</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Cup almond milk</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1-2 Tbsp nut butter</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">½ banana</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman"><span> </span></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">Kale & Blueberry-Honey Smoothie:</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Cup kale</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">½ C blueberries</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">½ C strawberries</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">½ C plain yogurt</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Tbsp honey</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman"><span> </span></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">Kale & Orange Smoothie:</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Cup kale</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Cup ice</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">1 Cup orange juice</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">2 Tbsp mint leaves</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">2 Tbsp cilantro</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">2 Tbsp parsley</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman"><span> </span></font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:1em 0px"><span style="color:rgb(30,30,30);line-height:115%;font-size:10pt"><font face="Times New Roman">*For fruit smoothies use frozen fruit or just add up to 1 Cup of ice</font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><span style="line-height:115%;font-size:10pt"><font color="#000000" face="Calibri"> </font></span></p><font color="#000000" size="3" face="Times New Roman"> </font><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson 704.796.7795<br>Brad Hinckley 828.406.0849</div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-6226464496059415672013-05-19T21:34:00.001-04:002013-05-19T21:34:47.899-04:00CSA Week #3<div dir="ltr"><font color="#000000" size="3" face="Times New Roman"> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Greetings <span>CSA</span> members.<span> </span>We hope everyone had a wonderful weekend.<span> </span>We enjoyed seeing everyone at <span>CSA</span> pickups this week as well as our usual farmer's market customers.<span> </span>The rain over the past couple of days looks to continue off and on all this week.<span> </span>This will certainly help the crops.</span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">We would also like to thank everyone for their support at the Funds to Farms event last weekend.<span> </span>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. </span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">This week, according to share size, members will receive: lettuce, arugula, sweet potatoes, kale, Swiss chard, green onions, and sugar snap peas. </span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">RECIPES</span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Here are a couple of our favorite homemade salad dressings that will complement the lettuce, kale, and arugula.</span></p> <p style="margin:1em 0px"><b><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Lemon Zest Dressing</span></b></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Zest and juice of 1 lemon</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">2 tablespoons olive oil</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/2 teaspoon coarse salt</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/4 teaspoon ground pepper</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:1em 0px"><b><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Creamy Dijon Dressing</span></b></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">¼ c plain nonfat Greek yogurt </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1 tsp Dijon mustard </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">¼ tsp dried onion flakes </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Pinch of thyme </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Pinch of black pepper</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Stir all of the ingredients together in a small bowl, and chill for at least 30 minutes before using.</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:1em 0px"><b><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Creamy Tomato, Onion & Garlic Dressing</span></b></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/2 of a large tomato</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/2 of a large onion</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">2 to 4 cloves of garlic</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1 cup mayonnaise</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Several drops of hot sauce (optional) </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Puree the first three ingredients using a food processor or hand blender. <span> </span>Pour pureed mixture into a bowl and whisk in the mayonnaise until well blended and creamy.</span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:1em 0px"><b><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Creamy Almond Dressing </span></b></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">3 tbs almond butter </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">2 tbs apple cider vinegar </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">4 tbs olive oil </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1 tsp raw honey</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1 1/2 tbsp. soy sauce</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1 tsp grated ginger </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">2 small cloves of garlic, peeled </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Juice of 1 lemon </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Water, as needed</span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">In a blender, combine all of the ingredients for your salad dressing. Blend on high until the mixture comes together and becomes creamy.<span> </span>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.<span> </span>After your dressing has come together, set it aside or refrigerate.</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:1em 0px"><b><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Raw Kale Salad With Creamy Almond Dressing</span></b></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1 large bunch of kale, roughly chopped to bite sized pieces</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/2 cup of green onions, diced </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">A handful of mint leaves, thinly chopped </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/4 cup slivered almonds </span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">1/4 cup roasted sunflower seeds</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Avocado, optional</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">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. <span> </span>Once your dressing if mixed into the kale leaves, you can add your toppings. <span> </span>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.</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt"> </span></p> <p style="margin:1em 0px"><b><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Roasted Sugar Snap Peas with Honey</span></b></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Sugar snap peas</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Olive oil</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Kosher salt</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Freshly ground black pepper</span></p> <p style="margin:1em 0px"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Honey</span></p> <p style="margin:0in 0in 10pt"><span style="line-height:115%;font-family:"Cambria","serif";font-size:12pt">Preheat your oven to 400 degrees.<span> </span>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.<span> </span>Place in the oven and roast for about 5-7 minutes.<span> </span>Turn them over and roast another 5-7 minutes or until the peas have softened and are browned on both sides.<span> </span>Drizzle the honey over tops the peas, mix to combine, and serve.</span></p> </font><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson <span style="white-space:nowrap"><span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">704.796.7795<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; border: currentColor; left: 0px; top: 0px; width: 16px; height: 16px; right: 0px; bottom: 0px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap; position: static !important;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 704.796.7795" href="#"><img style="margin: 0px; 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border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 704.796.7795" src="data:image/png;base64,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"></a></span><br> Brad <span>Hinckley</span> <span style="white-space:nowrap"><span style="white-space:nowrap"><span style="white-space:nowrap" class="baec5a81-e4d6-4674-97f3-e9220f0136c1">828.406.0849<a style="margin:0px;border:currentColor;width:16px;height:16px;overflow:hidden;vertical-align:middle;float:none;display:inline;white-space:nowrap" title="Call: 828.406.0849" href="#"><img style="margin: 0px; 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border: currentColor; width: 16px; height: 16px; overflow: hidden; vertical-align: middle; float: none; display: inline; white-space: nowrap;" title="Call: 828.406.0849" src="data:image/png;base64,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"></a></span></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span>coldwatercreekfarms</span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span>coldwatercreekfarms</span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span>Facebook</span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-78876651965683601372013-05-12T14:52:00.001-04:002013-05-12T14:52:19.754-04:00CSA Week #2<div dir="ltr"><div>Hi everyone! Welcome to week #2 of the <span>CSA</span> Program. We hope everyone had a great first week and enjoyed all of your <span>CWCF</span> products. Happy Mother's Day to everyone! </div><div> </div><div>This week, according to share size, members will receive: sweet potatoes, <span>swiss</span> chard, kale, sugar snap peas, green onions, lettuce, arugula, and collard greens.</div><div> </div><div> </div><div> <strong>RECIPES</strong></div><p><font size="3"><font color="#000000"><font face="Calibri"><strong>Oven Baked Sweet Potato Fries Recipe</strong></font></font></font></p><div><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">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 <span>caramelization</span> and to intensify the sweetness of the fries, but you can easily leave it out if you want. </font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">2 pounds sweet potatoes, about 3 large ones</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1/4 cup olive or other vegetable oil</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1-2 Tbsp sugar</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1 Tbsp salt</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">1-2 Tbsp spice or spice combination of your choice: <span>chipotle</span> powder, smoked paprika, Chinese five-spice, pumpkin pie spice, <span>garam</span> <span>masala</span>, Cajun seasoning, etc.</font></font></font></p><font color="#000000" size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt"><font size="3"><font color="#000000"><font face="Calibri">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 <span>mandoline</span> 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. <span> </span>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.<span> </span>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. </font></font></font></p><p style="margin:0in 0in 10pt"><font color="#000000"><font face="Calibri"><font face="Times New Roman"><font size="3"><font face="Calibri"><strong></strong></font></font></font></font></font> </p> <p style="margin:0in 0in 10pt"><font color="#000000"><font face="Calibri"><font face="Times New Roman"><font size="3"><font face="Calibri"><strong><span>Sautéed</span> Swiss Chard</strong></font></font></font></font></font></p><font color="#000000"><font face="Calibri"><font face="Times New Roman"><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">3 pounds red Swiss chard</font></font></p><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">1 tablespoon olive oil</font></font></p><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">4 thinly sliced garlic cloves</font></font></p><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">2 teaspoons sugar</font></font></p><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">1 tablespoon red-wine vinegar</font></font></p><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">Coarse salt and ground pepper</font></font></p><p style="margin:0in 0in 10pt"><font size="3"> </font><font size="3"><font face="Calibri">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.</font></font></p><p style="margin:0in 0in 10pt"><font face="Calibri"><font size="3" face="Times New Roman"> </font></font></p><font face="Calibri"><p style="margin:0in 0in 0pt"><font size="3"><strong>Arugula Salad with Shaved Parmesan</strong></font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font></p><p style="margin:0in 0in 0pt"><font size="3">1 bunch arugula, ends trimmed, cleaned well and completely dried</font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font><font size="3">1/2 cup thinly sliced red onion</font></p><p style="margin:0in 0in 10pt"><font size="3">1/3 cup extra-virgin olive oil, plus more for serving</font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font><font size="3">2 tablespoons fresh lemon juice</font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font><font size="3">1/2 teaspoon coarse salt</font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font><font size="3">Freshly ground black pepper</font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font><font size="3">12 to 16 long, thin slices Parmesan cheese</font></p><p style="margin:0in 0in 10pt"><font size="3" face="Times New Roman"> </font><font size="3">Tear the large arugula leaves in half and place all the leaves into a salad bowl. Add the red onion and toss to combine.<span> </span>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.</font></p></font><p style="margin:0in 0in 10pt"></p></font><p style="margin:0in 0in 10pt"></p></font><p style="margin:0in 0in 10pt"></p></font><p style="margin:0in 0in 10pt"> Cold Water Creek Farms<br><br>Eric Williamson 704.796.7795<br>Brad <span>Hinckley</span> 828.406.0849</p></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span>coldwatercreekfarms</span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span>coldwatercreekfarms</span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span>Facebook</span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-74461023264045757322013-05-05T18:58:00.001-04:002013-05-05T18:58:03.339-04:002013 CSA<div dir="ltr"><div>If you are receiving this message than you have wisely signed up for Cold Water Creek Farms <span style="background:yellow"><span>CSA</span></span> (Customer Supported Agriculture).</div><div> </div><div> Welcome to the Cold Water Creek Farms 2013 Organic <span style="background:yellow"><span>CSA</span></span>! We are finally starting the <span style="background:yellow"><span>CSA</span></span>. 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 <span style="background:yellow"><span>instead</span></span> 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. </div> <div> </div><div>May 7 is the first pick up date for <span style="background:yellow"><span>Atherton</span></span> and Concord locations, May 11, for Davidson. A few details on pickups... <span>Atherton</span>: Pickup time Tuesday 4-6pm 2140 South Boulevard. Charlotte, NC 28203. Concord: Pickup time Tuesday 5-6pm 492 <span>Sunnyside</span> 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.</div> <div> </div><div>Attached is the <span style="background:yellow"><span>CSA</span></span> application and information for your records.</div> <div> </div> <div> </div><div>This week, according to share size, members can expect, kale, sweet potatoes, <span style="background:yellow"><span>swiss</span></span> chard, sugar snap peas, green onions, and lettuce. </div><div> </div> <div>Each week we will be <span>provding</span> 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. </div><div> </div><div>Thank you and we look forward to meeting you this week! </div> <div> </div><div> </div><div> </div><div><strong>Kale Salad with Glazed Onions and Cheddar<font size="3" face="Times New Roman"></font></strong><p style="margin:0in 0in 10pt">1 bunch kale, tough ribs and stems removed and discarded, leaves very thinly sliced </p> <font face="Times New Roman"></font><p style="margin:0in 0in 10pt">1 tablespoon fresh lemon juice</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">2 teaspoons extra-virgin olive oil</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt"> Salt</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">Pepper</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">8 ounces frozen pearl onions, thawed </p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt"> 1 tablespoon margarine or butter</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">Water</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">2 teaspoons Worcestershire sauce</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt"> 1 teaspoon sugar</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">1 tablespoon cider vinegar</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">1/3 cup dried tart cherries</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt"> 1/4 cup pine nuts</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt"> 1/2 cup extra-sharp white Cheddar cheese, shredded</p><font face="Times New Roman"></font><p style="margin:0in 0in 10pt">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.</p> <p style="margin:0in 0in 10pt"> </p><p style="margin:0in 0in 10pt"> </p><p style="margin:0in 0in 10pt"> </p><p style="margin:0in 0in 10pt"> </p><font size="3" face="Times New Roman"></font><p style="margin:0in 0in 10pt"> <b><font size="3"></font></b></p> </div><div> </div><div> </div><div><br clear="all"> </div><div><br>-- <br></div><div>Cold Water Creek Farms<br><br>Eric Williamson <a href="tel:704.796.7795" target="_blank" value="+17047967795">704.796.7795</a><br> Brad <span style="background:yellow"><span>Hinckley</span></span> <a href="tel:828.406.0849" target="_blank" value="+18284060849">828.406.0849</a></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff"><span style="background:yellow"><span>coldwatercreekfarms</span></span>@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.<span style="background:yellow"><span>coldwatercreekfarms</span></span>.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff"><span style="background:yellow"><span>Facebook</span></span></font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> </div> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-2739920638634860542013-03-25T21:29:00.001-04:002013-03-25T21:33:35.620-04:002013 CSA Information2013 CSA Information is here! Please click the following link to the document!<br />
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<a href="https://docs.google.com/file/d/0B7nSZMfzQwNxczlIdFgwRXljSnc/edit?usp=sharing">https://docs.google.com/file/d/0B7nSZMfzQwNxczlIdFgwRXljSnc/edit?usp=sharing</a><br />
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Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-85653907129931226722012-11-23T22:37:00.001-05:002012-11-23T22:37:07.740-05:00Re: CSA Week #30Davidson Members, just a reminder your last pickup is tomorrow, Saturday 11/24 from 9-10am. Eric will be filling in for Brad. Please look for a large black truck and a red bearded guy. See you then!<br><br><div class="gmail_quote"> On Mon, Nov 19, 2012 at 8:49 PM, Cold Water Creek Farms <span dir="ltr"><<a href="mailto:coldwatercreekfarms@gmail.com" target="_blank">coldwatercreekfarms@gmail.com</a>></span> wrote:<br><blockquote style="margin:0px 0px 0px 0.8ex;padding-left:1ex;border-left-color:rgb(204,204,204);border-left-width:1px;border-left-style:solid" class="gmail_quote"> <div><strong></strong> <font size="3" face="Times New Roman"> </font><font face="Calibri"><font size="3">We want to take this opportunity on this Thanksgiving week to thank you, our CSA customers, for being so supportive of us and the local food movement in general.<span> </span>Without people like you, we could not be successful.<span> </span>We truly enjoy serving you and we hope you all have a wonderful Thanksgiving.</font></font><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">This is our final CSA week of this season.<span> </span>This Saturday's pickup in Davidson will be handled by Eric.<span> </span>Please look for him in a big black truck in the usual spot.<span> </span></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">This week, according to share size, members will receive: Arugula, kale, sweet potatoes, pumpkin, radishes, kohl rabi, celery, peppers, turnips, and broccoli.<span> </span></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b><font size="3"><font face="Calibri">RECIPES</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri"><b>Sweet Potato Pie</b></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 (1 pound) sweet potatoes</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 cup butter, softened</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 cup white sugar</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 cup milk</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 eggs </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon ground nutmeg</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon ground cinnamon</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 teaspoon vanilla extract</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 (9 inch) unbaked pie crust </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.<span> </span>Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.<span> </span>Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b><font size="3"><font face="Calibri">Coach K's Broccoli Casserole (a family favorite)</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 large bunch fresh broccoli</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 cup mayonnaise</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 tablespoon onion minced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 can cream of mushroom soup</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 cups Monterrey jack cheese (cheddar is fine also)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">½ cup stuffing mix</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">6 tablespoons butter</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Steam broccoli. <span> </span>Combine remaining ingredients and pour over cooled broccoli in a 2qt baking dish.<span> </span>Mix stuffing mix and 6 tablespoons melted butter. Sprinkle over top and bake at 350 for 25 minutes.<span> </span></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b><font size="3"><font face="Calibri">Parmesan Roasted Broccoli</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 to 5 pounds broccoli</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 garlic cloves, peeled and thinly sliced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 1/2 teaspoons kosher salt</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon freshly ground black pepper</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons grated lemon zest</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons freshly squeezed lemon juice</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons pine nuts, toasted </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/3 cup freshly grated Parmesan cheese</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons julienned fresh basil leaves (about 12 leaves)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Preheat the oven to 425.<span> </span>Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.<span> </span>Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b><font size="3"><font face="Calibri">Goat Cheese and Arugula Penne Pasta</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">5 1/2 ounces goat cheese<b></b></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 cups coarsely chopped arugula stems included</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 cup quartered cherry tomatoes</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/4 cup olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons minced garlic</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon ground black pepper</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon salt</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">8 ounces penne pasta</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b><font size="3"><font face="Calibri">Thanksgiving Sweet Potatoes</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">5 sweet potatoes, sliced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/4 cup butter</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 cup packed brown sugar</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons orange juice</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 pinch ground cinnamon</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 10oz package miniature marshmallows</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Preheat oven to 350 degrees.<span> </span>Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown. **You can make this a day ahead and refrigerate. Bring to room temp., heat covered for 30 min., uncover and add marshmallows and cook for 10 more minutes.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b><font size="3"><font face="Calibri">Feta-Radish Spread</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons extra-virgin olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">8oz feta cheese, coarsely chopped</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/4 cup plain whole-milk yogurt, preferably Greek</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons fresh lemon juice</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons coarsely chopped fresh flat-leaf parsley</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 radishes, quartered and thinly sliced (about 1/2 cup)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">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.</font></font></p><font size="3" face="Times New Roman"> </font></div><div><strong></strong><br clear="all"><br>-- <br></div><div>Cold Water Creek Farms<br><br>Eric Williamson <a href="tel:704.796.7795" target="_blank" value="+17047967795">704.796.7795</a><br>Brad Hinckley <a href="tel:828.406.0849" target="_blank" value="+18284060849">828.406.0849</a></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> <br> </blockquote></div><br><br clear="all"><br>-- <br><div>Cold Water Creek Farms<br><br>Eric Williamson 704.796.7795<br>Brad Hinckley 828.406.0849</div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> <br> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-7750698792684345272012-11-19T20:49:00.001-05:002012-11-19T20:49:04.539-05:00CSA Week #30<div><strong></strong> <font size="3" face="Times New Roman"> </font><font face="Calibri"><font size="3">We want to take this opportunity on this Thanksgiving week to thank you, our CSA customers, for being so supportive of us and the local food movement in general.<span style> </span>Without people like you, we could not be successful.<span style> </span>We truly enjoy serving you and we hope you all have a wonderful Thanksgiving.</font></font><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">This is our final CSA week of this season.<span style> </span>This Saturday's pickup in Davidson will be handled by Eric.<span style> </span>Please look for him in a big black truck in the usual spot.<span style> </span></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">This week, according to share size, members will receive: Arugula, kale, sweet potatoes, pumpkin, radishes, kohl rabi, celery, peppers, turnips, and broccoli.<span style> </span></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">RECIPES</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri"><b style>Sweet Potato Pie</b></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 (1 pound) sweet potatoes</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 cup butter, softened</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 cup white sugar</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 cup milk</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 eggs </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon ground nutmeg</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon ground cinnamon</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 teaspoon vanilla extract</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 (9 inch) unbaked pie crust </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.<span style> </span>Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.<span style> </span>Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Coach K's Broccoli Casserole (a family favorite)</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 large bunch fresh broccoli</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 cup mayonnaise</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 tablespoon onion minced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 can cream of mushroom soup</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 cups Monterrey jack cheese (cheddar is fine also)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">½ cup stuffing mix</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">6 tablespoons butter</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Steam broccoli. <span style> </span>Combine remaining ingredients and pour over cooled broccoli in a 2qt baking dish.<span style> </span>Mix stuffing mix and 6 tablespoons melted butter. Sprinkle over top and bake at 350 for 25 minutes.<span style> </span></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Parmesan Roasted Broccoli</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 to 5 pounds broccoli</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 garlic cloves, peeled and thinly sliced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 1/2 teaspoons kosher salt</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon freshly ground black pepper</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons grated lemon zest</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons freshly squeezed lemon juice</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons pine nuts, toasted </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/3 cup freshly grated Parmesan cheese</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons julienned fresh basil leaves (about 12 leaves)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Preheat the oven to 425.<span style> </span>Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.<span style> </span>Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Goat Cheese and Arugula Penne Pasta</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">5 1/2 ounces goat cheese<b style></b></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 cups coarsely chopped arugula stems included</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 cup quartered cherry tomatoes</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/4 cup olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons minced garlic</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon ground black pepper</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 teaspoon salt</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">8 ounces penne pasta</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Thanksgiving Sweet Potatoes</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">5 sweet potatoes, sliced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/4 cup butter</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/2 cup packed brown sugar</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons orange juice</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 pinch ground cinnamon</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 10oz package miniature marshmallows</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Preheat oven to 350 degrees.<span style> </span>Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown. **You can make this a day ahead and refrigerate. Bring to room temp., heat covered for 30 min., uncover and add marshmallows and cook for 10 more minutes.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Feta-Radish Spread</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons extra-virgin olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">8oz feta cheese, coarsely chopped</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1/4 cup plain whole-milk yogurt, preferably Greek</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons fresh lemon juice</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">3 tablespoons coarsely chopped fresh flat-leaf parsley</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 radishes, quartered and thinly sliced (about 1/2 cup)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">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.</font></font></p><font size="3" face="Times New Roman"> </font></div><div><strong></strong><br clear="all"><br>-- <br></div><div>Cold Water Creek Farms<br><br>Eric Williamson <a href="tel:704.796.7795" target="_blank" value="+17047967795">704.796.7795</a><br>Brad Hinckley <a href="tel:828.406.0849" target="_blank" value="+18284060849">828.406.0849</a></div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> <br> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0tag:blogger.com,1999:blog-7778492875970396781.post-6399092715362329492012-11-12T21:02:00.001-05:002012-11-12T21:02:58.767-05:00CSA Week #29<font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font face="Calibri"><font size="3">Only two more weeks of the 2012 CSA.<span style> </span>We hope everyone has been enjoying the bountiful harvest, and the few new items of produce.<span style> </span>The season is winding down and we are thankful for that; however we are already starting to plant next year's crops. Last week we starting preparing ground for next year's garlic crop, and over the next two weeks we will be getting it planted.<span style> </span>The soil is extremely dry.<span style> </span>Looking back at our records the last measurable rainfall was the week of the Democratic National Convention.<span style> </span>As seems to be the story this year once again we are in need of rain.<span style> </span>It has been a hard year here in the Piedmont, and forecasters are calling for this to be the fifth driest year in the last 70 years.<span style> </span>I guess if things came easy we would fell that something was wrong.<span style> </span>This week, according to share size, members will receive: celery, celeriac, arugula, kale or collard greens, kohlrabi, radish, garlic, broccoli, sweet potatoes, peppers, and eating pumpkins.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">RECIPES</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Celery Root, Radish, and Arugula Salad with Mustard Seed Dressing</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons yellow mustard seeds</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">½ cup white balsamic vinegar</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 tablespoon Dijon mustard</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">¼ cup minced shallots (2 medium)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2/3 cup extra-virgin olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 large bunches arugula, thick stems trimmed (about 6 cups packed)</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 ½ pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">20radishes, trimmed, thinly sliced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper. Toss arugula in large bowl with enough dressing to coat lightly. Divide arugula among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top arugula with celery root mixture and serve.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri"><span style> </span><b style>Roasted Kohlrabi and Butternut Squash</b></font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2-3 medium kohlrabi </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 tablespoons extra-virgin olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons finely chopped fresh thyme</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">½ teaspoon salt</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">¼ teaspoon black pepper</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 ½ lb butternut squash</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes. Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl. Stir kohlrabi, turning it, then push it to one side of pan. Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added). Toss vegetables to combine and transfer to a dish.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Garlicky Sesame-Cured Broccoli Salad</font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1½ teaspoons red wine vinegar </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">1 teaspoon kosher salt, more to taste</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 heads broccoli, 1 pound each, cut into bite-size florets </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">¾ cup extra virgin olive oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">4 fat garlic cloves, minced</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons cumin seeds </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">2 teaspoons roasted (Asian) sesame oil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Large pinch crushed red pepper flakes</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><b style><font size="3"><font face="Calibri">Baking with Fresh Pumpkin </font></font></b></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">There are three ways to transform an uncooked pumpkin into the puree used in baking: </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3" face="Calibri"> </font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Baking Method</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•In a shallow baking dish, place the two halves face down and cover with foil</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•For silky smooth custards or soups, press the pumpkin puree through a sieve</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Boiling Method</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Cut the pumpkin in half, discarding the stringy insides</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Peel the pumpkin and cut it into chunks</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Place in a saucepan and cover with water</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Bring to a boil and cook until the pumpkin chunks are tender</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">Microwave Method </font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Cut the pumpkin in half, discarding the stringy insides</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><font size="3"><font face="Calibri">•You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come</font></font></p><font size="3" face="Times New Roman"> </font><p style="margin:0in 0in 10pt" class="MsoNormal"><br>-- <br></p><div>Cold Water Creek Farms<br><br>Eric Williamson 704.796.7795<br>Brad Hinckley 828.406.0849</div> <div> </div> <div> <div>Email<font color="#3333ff"> </font><a href="mailto:coldwatercreekfarms@gmail.com" target="_blank"><font color="#3333ff">coldwatercreekfarms@gmail.com</font></a> </div> <div>Blog <a href="http://www.coldwatercreekfarms.com/" target="_blank"><font color="#3333ff">www.coldwatercreekfarms.com</font></a> </div> <div>Friend us on<font color="#3333ff"> </font><a href="http://www.facebook.com/coldwatercreekfarms" target="_blank"><font color="#3333ff">Facebook</font></a></div> <div>Follow us on Twitter <a href="http://twitter.com/2organicfarmers" target="_blank"><font color="#3333ff">@2organicfarmers</font></a><font color="#3333ff"> </font></div><br><br>Don't Panic, It's Organic!</div> <br> Cold Water Creek Farmshttp://www.blogger.com/profile/18377620263120577864noreply@blogger.com0