CSA Week #11

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.  The rain has really taken a toll on our crops.  Usually this time of year we have an abundance of products and are working hard to keep things watered.  Unfortunately, the rain has caused severe crop damage and we are very low on quantities.  The tomato crop should have lasted us another three weeks, but we believe this will be the last harvestable week.  We also usually have an overabundance of peppers, but this year's crop is swimming in water laden fields.

As you will recall from the application, membership in a CSA also comes with sharing in the risk of farming.  We are doing everything we can to provide the highest quality organic produce we can.  But we are being drastically limited by the rains.  We apologize for the lack of supply, and sincerely appreciate your patience as we try to make the best of this weather pattern.  We will continue to update you on the progress of the crops.  Thank you again for being wonderful customers and your commitment to supporting local agriculture.

This week, according to share size, members will receive: tomatoes, onions, garlic, celery, sweet corn, and sweet potatoes.

 

RECIPES

Oven Roasted Corn on the Cob

 

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. 

 

Chili-Lime Butter for Corn

1 stick unsalted butter, softened

1 1/2 teaspoons minced garlic

Juice of 1 lime

1 tablespoon chopped fresh cilantro, plus more for topping

1 tablespoon Sriracha chili sauce

1/2 teaspoon ground cumin

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.

 

Herbed Butter for Corn

1/2 cup unsalted butter, softened

4 teaspoons chopped parsley

4 teaspoons chopped basil

 

4 teaspoons chopped oregano

1/4 teaspoon salt

1 teaspoon lemon zest

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.

 

Honey Nut Butter

2 sticks butter (softened)

2-3 tablespoons finely chopped nuts

3-4 tablespoons honey

Mix together two sticks of butter, 2-3 tablespoons of chopped nuts and 3-4 tablespoons honey. Place in container and refrigerate.  Spread over warm corn.  

 

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

 

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

 

Pimento Cheese: http://www.southernliving.com/food/kitchen-assistant/pimiento-cheese-recipes-00417000072327/

 

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

 

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

 

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

 

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

 

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

 

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

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #10

Happy Sunday everyone! We hope everyone had a great Fourth of July! We did have a few welcome breaks in the rain this week.  Just a reminder, if you are going to be unable to pick up your share, please let us know.  We can donate it or make other arrangements with you.

 

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.

 

RECIPES

Baked Onion Rings

1 1/2 cups cornflakes

1/2 cup plain dried breadcrumbs

1 large egg

1/2 cup low-fat buttermilk

1/4 cup all-purpose flour

1/8 teaspoon cayenne pepper

Coarse salt and ground pepper

1 medium onion, quartered crosswise and broken into rings (discard small center rings)

2 tablespoons olive oil

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.  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.

Garlicky Kale Crostini

1 small baguette, cut crosswise into 1/4-inch-thick slices

4 large cloves garlic

1 large head kale, stems removed, leaves torn or coarsely chopped

Extra-virgin olive oil

Coarse salt

Pinch of crushed red pepper flakes

Splash of red-wine vinegar

Freshly ground pepper

Preheat oven to 350 degrees.  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.  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.  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.

Bacon, Tomato and Avocado Sandwiches

12 or 16 slices pepper-crusted bacon (about 8 ounces)

8 slices rustic bread

2 tablespoons plus 2 teaspoons mayonnaise

1 Hass avocado, sliced

1 large tomato, sliced

Coarse salt

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.  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.

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #9

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.  We are looking forward to the Fourth of July on Thursday.  We've included several cookout/picnic friendly recipes below.  We hope everyone has a great week and a great holiday. 

 

This week, according to share size, members will receive: kale, collard greens, broccoli, red cabbage, garlic, onions, and sweet potatoes.

 

RECIPES

Red, White and Blue Slaw Salad

3 tablespoons white wine vinegar

1 tablespoon sugar

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

1 cup crumbled blue cheese

3 cups red cabbage, shredded

3 cups white cabbage, shredded

1 bunch scallions, thinly sliced

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.

Broccoli and Tortellini Salad

6 slices bacon

20 ounces fresh cheese-filled tortellini

1/2 cup mayonnaise

1/2 cup white sugar

2 teaspoons cider vinegar

Large bunch of fresh broccoli, cut into florets

1 cup raisins

1 cup sunflower seeds

1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.  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.  In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.  In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

 

No Mayo Broccoli Orzo Salad

1 head broccoli, cut into small florets

4 ounces orzo

1/2 cup finely chopped green onions

1/2 cup finely chopped olives, stuffed or black olives, or a combination

1 small carrot, grated

1 teaspoon dried leaf oregano

1 clove garlic, pressed or crushed and finely minced

1/4 teaspoon ground black pepper

salt, to taste

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

Cook orzo following package directions. Drain in a colander and rinse with cold water.  Cook broccoli in boiling water for about 3 to 4 minutes, or just until tender. Drain in a colander and rinse with cold water.  In a large bowl toss the broccoli with orzo, chopped green onions, olives, carrot, oregano, garlic, and pepper.  Whisk together the red wine vinegar and oil and toss with the salad ingredients. Add salt, as needed, to taste.

 

Roasted Sweet Potato Salad

2 small sweet potatoes, diced

1/2 red onion, thinly sliced

1/4 teaspoon ground black pepper

1/2 teaspoon ground cinnamon, divided

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons finely chopped chives

4 cups baby arugula

3 medium radishes, sliced paper thin

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.

 

Collard Greens Slaw

1-2 large bunches collard greens (about 1-2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise

1 head thinly sliced red cabbage

3 coarsely grated peeled carrots

¾ cup white wine vinegar

¼ cup extra-virgin olive oil

1 tablespoon sugar

 1 tablespoon dry mustard

 1 tablespoon celery seeds

 2 teaspoons paprika

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.  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.

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #8

Once again, we hope everyone had a nice relaxing weekend.  Things at the farm are progressing right along.  We have several busy weeks ahead of us.  Looking forward to the 4^th of July next week, please let us know if we can provide any extra items for your cookout plans.

 

This week, according to share size, members will receive: kale, collard greens, red cabbage, onions, garlic, sweet potatoes and kohl rabi.

 

RECIPES

Emeril's Garlic Infused Oil

1/2 cup extra virgin olive oil

4 cloves garlic, thinly sliced

Balsamic vinegar

Pinch red pepper flakes

Pinch salt

Freshly ground black pepper

Finely grated Parmesan or Romano cheese

Hot crusty loaf Italian or French bread, sliced

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.)

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.  Serve as a dip for hot bread.

Kohl Rabi Chips

Very thinly sliced, unpeeled kohlrabi

Olive oil

Coarse salt

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.

 

Sautéed Kale with Kohlrabi

1 1/4 pound kohlrabi, bulbs peeled

1/2 teaspoon grated lime zest

2 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil, divided

2 pounds kale (2 bunches), stems and center ribs discarded

5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

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.

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.  Toss kale with kohlrabi and pistachios.

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #7

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.

 

This week, according to share size, members will receive: kale, collard greens, kohl rabi, red cabbage, garlic scapes, green onions and broccoli.

 

RECIPES

Kohl Rabi Fries

2 pounds of kohlrabi, skinned and cut into matchsticks no larger than a finger

1 tablespoon lemon juice

1 teaspoon soy sauce

2 tablespoons olive oil

6 tablespoons brown rice flour or white flour

1⁄2 teaspoon garlic powder

1⁄2 teaspoon chili powder

1/8 teaspoon salt

Warm the oven 425 degrees and line a rimmed baking sheet with parchment paper or foil.  Mix together the flour, spices, and salt in a small bowl.  Toss together the lemon juice, soy sauce, and olive in a large bowl and add the kohlrabi.  Sprinkle the spice mixture over the kohlrabi and mix until everything is all well coated.  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.  Serve warm and with your favorite dipping sauce.

 

Garlic Scape Hummus

2 cans of chick peas (garbanzos), drained

1 cup sesame seeds or tahini

2 tablespoons olive oil

1/2 cup lemon juice

1/2 cup fresh chopped garlic scapes

 

Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste.

 

Sautéed Red Cabbage

2 tablespoons extra-virgin olive oil

1 small onion, sliced

1/2 red cabbage, shredded

1/3 cup white or apple cider vinegar

2 rounded tablespoons sugar

1 teaspoon mustard seed

Salt and pepper

Heat a skillet over medium high heat. Add oil and onion and sauté 2 minutes. Add cabbage and turn in pan, sautéing 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.

 

Broccoli Detox Salad

2 heads of broccoli

2 larger carrots – peeled and grated

1/2 C parsley - chopped

4 green onions – chopped

1/4 C dried cranberries (no sugar added)

1/4 C sunflower seeds

 

Dressing:

1/4 C olive oil

2 Tbsp. apple cider vinegar

2 Tbsp. Dijon mustard

Juice of 1 lemon

Garlic – 1 clove minced

 

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.  Combine the remaining ingredients in a large bowl.  Whisk dressing together and add to salad.  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.

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!

CSA Week #6

Greetings CSA members! Once again a week full of rain! It has made for some very muddy days at the farm.  We are looking forward to a few dry days this week and some sunshine. 

 

This week, according to share size, members will receive: kale, sweet potatoes, garlic scapes, green onions, collard greens, red cabbage, kohl rabi, and radishes.

 

RECIPES

Feta-Radish Spread

3 tablespoons extra-virgin olive oil

8oz feta cheese, coarsely chopped

1/4 cup plain whole-milk yogurt, preferably Greek

2 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

4 radishes, quartered and thinly sliced (about 1/2 cup)

 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.

 

Baked Kale Chips ( a great potato chip substitute....trust us)

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper.  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.  Bake until the edges brown but are not burnt, 10 to 15 minutes.  

 

Kohl Rabi Pita Pizza

1 whole wheat pita

¼ cup mozzarella

1/8 cup Parmesan

2 Tbsp garlic scape pesto

1 medium kohlrabi

½ avocado

Olive, peanut, or vegetable oil

Salt

Pepper

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.  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.  Add to your pita pizza and enjoy!

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849

 

Email coldwatercreekfarms@gmail.com  

Blog www.coldwatercreekfarms.com

Friend us on Facebook

Follow us on Twitter @2organicfarmers 

Don't Panic, It's Organic!