This week the muscadines are ripening.  The Muscadine is a native American grape that primarily grows in the southeast.  They have a wonderfully sweet pulp, tough skins and contain large seeds (the seeds are fine to eat and are beneficial to your health ). Researchers  have found that eating muscadines lowers cholesterol levels and the risk of coronary heart disease.  Muscadines  contain an organic compound thought to inhibit the start of cancer caused by certain chemicals.

  The 2^nd round of tomatoes are loaded down with beautiful tomatoes, the Sungold tomatoes are still coming on strong and the third round of tomato plants are covered with blooms.  The last round of squash plants are growing well and the sweet potatoes are almost ready to be harvested.

 The first round of fall starts are in the ground and the second round will be going in this week.  The heat and lack of rain has made the conditions less than ideal for these cool season crops .   A little rain would be wonderful right now however, the irrigation seems to be sufficient in keeping these plants alive.

Muscadine vines

2nd round of tomatoes

3rd round of tomatoes

Patty Pan Squash

This weeks CSA:

Muscadines

Tomatoes

Cantaloupe

Basil

Butternut Squash

Okra

Peppers

Recipes:

Penne with Butternut Squash Cream Sauce

1 lb penne or ziti pasta

2lb butternut squash

2 TBSP butter

1 onion, chopped

salt and pepper (crucial, do not skimp)

1 cup half and half

1/2 cup parmesan plus more to top

parsley

1. Preheat oven to 400. Cut squash in half lengthwise. Scoop out the seeds. Place cut side down on a roasting sheet and roast about 45 min until tender. When done, let cool slightly. Once cool enough to handle, remove any dark areas from the cut edge, then spoon the rest of the flesh into a bowl. Puree in food processor .

2. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup pasta cooking water.

3. Meanwhile, in another large pot or pan, melt the butter over medium-low heat. Add the onion and season with salt and pepper ; cook, stirring, until softened, about 6 minutes. Stir in the squash and half and half and bring to a boil. Mix in the pasta and the reserved pasta cooking water. Stir in the parmesan; season with salt and pepper.

4. Serve. Top the pasta with the parsley and more parmesan.

Basil Butter

Ingredients

1 1/2 cups loosely packed fresh basil leaves

1/2 pound butter, softened

1 teaspoon lemon juice

1 teaspoon seasoned pepper

1/2 teaspoon garlic salt

Directions

1.In a food processor, chop basil. Add butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.

Roasted Okra

Although grilled okra is my favorite, I am not always able to grill it. This is a simple alternative
 okra

salt to taste

pepper to taste

olive oil spray

Preheat the oven to 450 F. Spray a shallow baking dish with olive oil, add okra, and season to taste. Give the okra one quick (1/2 second) spray with olive oil, and put them into the oven. Bake, stirring every 5 minutes, until okra is browned on all sides, about 15 minutes. Serve hot out of the oven.

Second Session

Welcome Back!

  During the past two weeks we have been turning over the summer plants and preparing for the fall.  This week we are planting Toscano Kale, Imperial Broccoli, Arcadia Broccoli, Green Goliath broccoli, Copenhagen cabbages. red express cabbages, snow crown cauliflower and we are seeding radishes, arugula and beets.  Next week we will put 2 varieties(winner and Kolibri) of kohl rabi in the ground as well as Tropicana lettuce, joi choi (Pac choi),Siberian kale, bright lights Swiss chard, savoy cabbages and we will be seeding carrots , turnips, mustard, cilantro,  fennel and parsley. On 9/15/11 we will plant Winterbor kale, Red Russian Kale, Flash Collards, Ermosa Bibb lettuce, Nancy Butterhead lettuce, Winter Density (Romaine) lettuce, Devil’s Ear Deer Tongue Lettuce and we will be seeding Asian Greens mix and salad mix.

  We are sorry to say that there will not be any sweet corn this year.  The variety that we planted was tough and not sweet- Next year we will go back to our trusted favorite Silver Queen Corn.

  This weeks CSA will be the remaining summer vegetables:

Heirloom tomatoes

Cantaloupe

Watermelon

Red Bell Peppers

Basil

Hot Peppers  (Jalapeno, Serrano and Mushroom - HOT!)

Ping Tung Eggplant

Okra (Green and Burgundy)

Butternut (winter) squash

Potatoes

Rosemary

Fall plant starts

Recipes:

Butternut squash tacos:

                       

Butternut squash has a tendency to go all mushy when roasted, because the squash cubes steam when they are crowded into a pan. I’ve found that scattering the squash in a thin layer across the bottom of a rimmed baking sheet helps the pieces develop crunchy, caramelized bits. Because this recipe calls for so much squash, I divide it between two pans and rotate them in the oven halfway through the roasting process.

You’ll need:

½ of a medium butternut squash, peeled and cut into ½ inch cubes (about 5 cups)

½ cup white onion, chopped

3 tablespoons olive oil

1 ½ teaspoons cumin

1 ½ teaspoons coriander

2 teaspoons plus 1 tablespoon ancho chile powder

1 teaspoon salt

2 cloves garlic, minced

2 cups tomatoes, skinned, seeded and chopped (or 1 15-ounce can fire roasted, diced tomatoes)

2 15-ounce cans black beans

2 jalapenos

1 serrano chile (if you like spicy beans)

¼ cup cilantro, chopped

12 small corn tortillas

½ cup crumbled cojita cheese (or feta)

Lime wedges

Instructions:

Preheat your oven to 400 degrees F. Heat a cast iron skillet over medium high. Place the jalapenos and serrano (if using) into the pan and cook until the skins are charred and blistered in spots. Remove the pan from the heat and set the peppers aside.

In a large bowl, toss the squash and onions together with 2 tablespoons olive oil. Sprinkle the cumin, coriander, 2 teaspoons of the chile powder, and 1 teaspoon salt over the squash and onions and toss until well coated. Divide the vegetables between two rimmed baking sheets and spread them out in a thin layer, so each piece has a bit of room between it and its neighbors. Place into the oven and roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pans and give the vegetables a quick stir halfway through.

Meanwhile, peel, stem and seed the chiles before chopping them finely. Then, heat the remaining tablespoon of olive oil in a medium saucepan over medium high heat. Add the garlic and cook for a minute or two before pouring in the tomatoes. Allow the tomatoes and garlic to bubble briskly for five to ten minutes, or until the tomatoes reduce down to a loose sauce. Sprinkle 1 tablespoon of the chile powder over the tomatoes and then stir in the chiles and the beans with their liquid. Cook the beans over medium heat for 15 minutes, stirring carefully so you do not smoosh them. When the beans reach your preferred consistency, remove them from the heat, stir in the cilantro, and adjust the seasonings.

To assemble the tacos, spread a few spoonfuls of strained beans (I use a slotted spoon) onto a warm tortilla. Place a mound of roasted squash and onions on top of the beans. Shower the tacos with crumbled cojita cheese, chopped cilantro, and a squeeze of fresh lime juice.

 

  This week is the 12^th and final week of our 1^st session CSA.  We hope that you have enjoyed the produce in the first session.  This was our first time doing a CSA from our farm and we feel ready to add a few more subscriptions to the 2^nd session – please let your friends know about your experience with us.   The 2^nd session will start the week of August 22.  You can expect sweet corn, Pink eyed purple hull peas, tomatoes, squash, eggplant and other summer vegetables along with the  fall varieties such as kale, lettuce, cilantro, radish, bok choy, cabbage, pumpkins and sweet potatoes.

  During the next two weeks we will be replanting some summer squash, cucumbers, summer lettuce and other varieties along with getting the fields ready for our fall crops, which we will start transplanting and seeding on August 15.  We are also trying out two new markets on Tuesday one in Kennesaw and one in Smyrna.

  This week we are harvesting the first cantaloupes and winter squash. Enjoy!

This week’s CSA:

Cantaloupe

Winter squash (Butternut)

Watermelon

Green Beans

Crowder Peas

Okra

Heirloom tomatoes (Rutger, Sun gold, Green Zebra)

Eggplant

Bell Peppers

Hot peppers

Summer Squash (crooked neck, patty pan, zucchini)

Potatoes

Recipes:

Roasted Butternut squash

Ingredients

1 medium butternut squash, halved lengthwise and seeded

2 teaspoons butter

2 teaspoons brown sugar

Salt and pepper

Directions

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Place 1/2 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender.

SMILEY FACE TOMATO

CRIMSON SWEET WATERMELON

SWEET CORN IS ALMOST READY!

         

A southern tradition

  Shelling peas is a southern tradition.  I have childhood memories of sitting under big oak trees with all the women in my family gathered around, shelling peas. A lot of peas were shelled and a lot of gossip was shared.  This week we are harvesting our first peas of the season, Crowder peas.  There is a little work involved with these southern treats but it is worth it.  There is nothing like a fresh pea. 

  This week we are also harvesting some beautiful snap green beans and watermelons.  We are watching most of the heirloom tomato plants die of disease.  This year has been a tough tomato year for most farmers.  There was a lack of rain at the beginning of the season, followed by  an abundance of rain.  The recent hot, wet weather has been the perfect conditions for fungus.  On a positive note, we have 2 more rounds of tomatoes that seem to be doing well.  The next round of tomatoes are almost ready to be harvested and the last round we are expecting around September.

This Week’s CSA:                                                                                                           

Crowder Peas

Provider Snap Green Beans

 Watermelons

Green and Burgundy Okra

Yellow squash

Eggplant

Hot Pepper

Basil

Heirloom tomatoes: Kellogg’s Beefsteak (orange) and Coustralee (Yellow), Green Zebra (yellow and green), Rutgar (small red)

*These tomatoes are beautiful in a caprese salad – all that you need is fresh mozzarella

How to shell Peas:

Squeeze the pod gently until it opens along the seam. Push the peas with your thumb.

Recipes:

FRESH CROWDER PEAS (BLACK-EYED PEAS)

Hands-on time: 20 minutes

Time to table: 60 minutes

Serves 4

Salted water

1 pound peas, shelled

DRESSING

1 tablespoon good olive oil

1 tablespoon good vinegar

Fresh herbs if desired

Bring the water to a boil while shelling the peas. Add to boiling water, cover and let cook for about 40 minutes or until done. (They are quite starchy, very similar in texture to canned or frozen black-eyed peas.) Drain and return to the hot pot.

Meanwhile, whisk the dressing. Pour over hot drained peas and toss several times to coat and let the liquid soak in. Toss with herbs and serve immediately.

Traditional Caprese Salad

Ingredients

1 pound fresh mozzarella 4 large heirloom tomatoes 1/2 cup loosely packed fresh basil, torn Sea salt Freshly cracked black pepper Balsamic vinegar Extra-virgin olive oil 

Preparation

Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.

Coastal Living

OCTOBER 2007

Eggplant Caprese Salad

Total Time: 25 minutes

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1 medium eggplant (3/4-1 pound), cut into 6 rounds    about 1/2 inch thick

1/2 teaspoon coarse salt, divided

6 teaspoons prepared pesto

2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick

4 ounces fresh mozzarella, cut into 6 thin slices

6 fresh basil leaves

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground pepper

Preparation

1.Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

2.Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.

3.Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.

4.Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

This week we are harvesting some beautiful okra.  We planted a green variety and a burgundy variety and you will get to enjoy them both this week.  Our favorite way to prepare okra is on the grill.  Grilled okra makes a terrific side dish or an appetizer, either way there are never any leftovers.

  Next week the Crowder peas should be ready and the following week some sugar baby melons and another round of green beans.  Soon to follow is the sweet corn, winter squash and rocky ford cantaloupes.

  Some of our heirloom tomato varieties are showing signs of disease.  We are starting new seeds  to ensure that we have late season tomatoes.  This week we are harvesting some new varieties of tomatoes including the Green Zebra tomato and the Sun Gold tomato.  The Green Zebra is yellow with green stripes and is more acidic, the Sun Gold variety is a golden cherry tomato and has a sweet taste. Enjoy!

This week’s CSA:

Heirloom tomatoes: Green Zebra, Assorted cherry tomatoes, German Johnson (pink), Cherokee Purple (purple with green top)

Okra: Green and Burgundy

Crooked neck Squash

Zucchini                        

Cucumbers

Eggplant: Ping Tung

Bell Peppers                   

Potatoes

Basil

Rosemary

Mushroom Peppers Hot!

Crowder Peas

Sugar Baby Watermelon

Burgundy Okra

Recipes:

Grilled Okra

Ingredients:

Okra

Olive Oil

Cajun seasoning

Salt and pepper

Preparation:

Toss the whole okra pods in olive oil

skewer the pods

sprinkle with Cajun seasoning, salt and pepper

Grill 2-4 minutes on each side, until golden brown

Serve immediately

Eggplant Rolls with Zucchini and Bell Peppers

Recipe Courtesy of Cooking.com.

Rolled food used to be oh-so popular. Instead of rolling up cold cuts and cheeses, try this vegetable dish that is both great looking and can be made ahead.

Nutrition Facts per Serving:

Calories: 47 Fat, Total: 3g Carbohydrates, Total: 6g
Cholesterol: 0mg Sodium: 6mg Protein: 1g
Fiber: 2g % Cal. from Fat: 57% % Cal. from Carbs: 51%

Ingredients

• 1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
• 2 tablespoons plus additional extra-virgin olive oil
• 4 large garlic cloves, minced
• 1 carrot, peeled, cut into matchstick-size pieces
• 1 zucchini, cut into matchstick-size pieces
• 1 yellow bell pepper, seeded, thinly sliced
• 1-1/2 teaspoons ground cumin
• 1 tomato, seeded, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh mint
• Fresh cilantro and mint sprigs

Preparation

1. Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.
2. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool.
3. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes.
4. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.
5. Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.
6. Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.

  The fruits of summer are my favorites.  There is nothing better than a full flavored ripe heirloom tomato or the sweet goodness of a grilled Chinese eggplant.  This week we get to have them both!  The Ping Tung variety of eggplant that we grow has a sweet flavor and is not bitter like the larger varieties can be.  Our favorite way to cook these eggplants is to slice them  in half (lengthwise), brush a small amount of olive oil on them (if you use too much oil they will become soggy) and grill them- they are delicious!  While you are at it,throw some of the squash varieties on the grill as well.



Okra blooms

 

Ivy in the corn rows

  The okra blooms are beautifully displayed on each plant, the sugar baby melons are growing with speed and the sweet corn is growing tall.  Our second round of green beans are coming on without any pest problems... so far.  The sweet potato vines have branched out, there will certainly be plenty of sweet potatoes for the fall.  Our winter squash varieties are almost ready for harvesting and our summer varieties of squash are producing amazing amounts.



Ping Tung eggplant



This Week's CSA:             



Sugar Baby Melons

Ping Tung Eggplant

French Green Beans

Zucchini

Potatoes

Yellow Squash

Patty Pan Squash

Cucumbers

Cabbage

                           Heirloom Tomatoes
                           Basil 

 

 Recipes:

Cold Cucumber Soup

Ingredients
3 medium seedless cucumbers, peeled and chopped

3/4 cup(s) thinly sliced green onions

1 tablespoon(s) lemon juice

1 teaspoon(s) lemon zest

1 teaspoon(s) sea salt

1/2 teaspoon(s) freshly ground pepper

1 1/2 cup(s) vegetable broth

1/2 cup(s) sour cream

---

Directions

1. Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, and vegetable broth in a blender or food processor and puree.
2. Stir in sour cream and chill until very cold, about 1 hour.
3. Serve topped with additional chopped cucumber, green onion, and lemon zest.

Tomato Pie

Ingredients:

4 tomatoes, peeled and sliced                     

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

 



Good news

  This week has been full of good news.  For those of you that know Mecca and Adam Lowe of Turtle bend Farm, they brought home a beautiful baby boy on July 3,2011.  Silas Jackson Lowe was born on July 1st, he is healthy and happy.
  The other good news is that we are finally harvesting tomatoes.  The first varieties are the larger ones.  We have some weighing 2.5 pounds! 

Ivy with 2.5 pound tomato

This weeks CSA:
Heirloom tomatoes
Cucumbers
Zucchini
Yellow squash
Patty Pan squash
Green Beans
Basil
Bell Peppers
Potatoes

Recipes:

Refrigerator pickles

Ingredients

1 cup distilled white vinegar

1 tablespoon salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

Directions

1.In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.

2.Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator

Tomato Basil Bruschetta

•2 medium beefsteak or heirloom tomatoes, or 4-5 plum tomatoes

•2 large cloves garlic

•1 small handful fresh basil, plus (optional) additional for garnish

•1/4 c extra-virgin olive oil

•salt

•6 slices ciabatta, French, or Italian bread (or any sliced bread)

Preparation:

1.Score an "x" in the top and bottom of each tomato, and submerge tomatoes in a deep bowl of boiling water for about 10 minutes.

2.While tomatoes are sitting, peel garlic and crush slightly. Rub garlic on both sides of each slice of bread, then mince garlic and set aside. Tear basil into small pieces and set aside.

3.Peel tomatoes; the peel should come off easily around the "x" marks to start you off. Seed tomatoes (this is most easily done by hand, although it gets messy) and dice. Mix tomatoes, garlic, and basil together. Add salt to taste, then put entire mixture in a strainer and let drain for at least 5 minutes while you prepare the bread.

4.The bread can be toasted in one of three ways -- under a broiler in the oven, in a toaster oven, or on a grill. (A conventional toaster won't work because the bread is brushed with olive oil and should be toasted flat.) Preheat your chosen toasting method, if necessary.

5.Put olive oil in a bowl and brush both sides of each slice of bread thoroughly. (If any olive oil remains after brushing, add it to the tomato-basil mixture just before serving.)

6.Toast bread on both sides until it is as brown as you desire. Serve immediately with tomato-basil mixture and additional olive oil for topping.

Serves 6 as an appetizer. This recipe can easily be doubled or tripled for a large group. I often make a double batch of the topping and toast bread as I use it, since the topping will keep for a couple days. It's also a good picnic food; simply pack the topping and the toast separately (toast the bread in advance unless you have and want to use a portable grill).