CSA July 6-9

Southern comfort : Family

Broccoli, Peaches, Swiss Chard, Cucumber, Green Beans, Squash mixed, Sweet corn, Green tomatoes, Carrots  

Southern Comfort : Small

Lettuce Hydroponic, Broccoli, Peaches, Swiss Chard, Green Beans, Carrots, Radishes

Spice Of Life: Family

Lettuce Hydroponic, Broccoli, Peaches, Fennel, Green Beans, Squash mixed, Kohlrabi, Blackberries, Herbs mixed, Leeks, Carrots  

 
Spice Of Life : Small

Lettuce Hydroponic, Broccoli, Peaches, Fennel, Green Beans, Kohlrabi, Blackberries, Herbs mixed, Leeks, Carrots  

CSA June 29 - July 2

Southern Comfort // small  

Peaches, Swiss Chard, Cucumber, Black Radish's, Zucchini, Potatoes, Sweet corn

Southern Comfort // Large  

Lettuce Hydroponic, Peaches, Swiss Chard, Squash mix, Black Radish, Zucchini , Potatoes, Sweet corn  

Spice of Life // small  

Broccoli, Peaches, Swiss Chard, Green beans, Carrots, Black Radish, Blueberries , Herbs mixed  

Spice of Life // Large

Green Onions, Peaches, Fennel, Swiss Chard, Squash mixed, Cabbage, Black Radish, Potatoes, Blackberries, Sweet corn  

CSA June 15-18

Southern Comfort Small ~ Lettuce, broccoli, garlic scapes, peaches, spring onions, swiss chard, beets, and turnips.

Southern Comfort Family~ French breakfast radishes, Green cabbage, Grab bag (Collards shown. Also available, borage, yellow squash, nasturtiums, dandelion greens, or greasy beans.) snap peas, garlic scapes, peaches, watermelon radishes, escarole, swiss chard, and Daniel Boone cornmeal.

Spice of Life Small~ Lettuce, Kale, red cabbage, garlic scapes, peaches, fennel, swiss chard, beets.

Spice of Life Large~ Green cabbage, Grab bag (yellow squash shown), baby pea shoots, garlic scapes, peaches, watermelon radishes, escarole, fennel, swiss chard, beets, napa cabbage.

Small Bread share~ Sourdough loaf, garlic rosemary batard, penne pasta, and fudge brownies.

Large bread share~ 2 Sourdough loaves, garlic rosemary batard, penne pasta, Quiche (spinach, feta, bacon), and fudge brownies.

CSA June 1- June 4

CSA for the week of 6/1-6/4

Southern Comfort small (in order from left to right) Lettuce, Herbs, Radishes, beets, broccoli, spinach, red cabbage.

Southern Comfort Family- Lettuce (speckled bib shown), radishes, beets, hakurei turnips, french breakfast radishes, broccoli, green garlic, spinach, red cabbage, grab bag item (Kohlrabi shown, also available; peas or collard greens)

Spice of Life small- Lettuce, herbs, red radishes, beets, French breakfast radishes, mizuna, napa cabbage, broccoli, endive.

Spice of Life family- Lettuce, herbs, red radishes, beets, french breakfast radishes, kale, broccoli, green garlic, dandelion greens, spinach, sweet potatoes, endive, grab bag item (Kohlrabi and peas shown. Collards also available)

Bread, Pasta, & Grains Small- Wheat loaf, french boule, beet muffins, angel hair pasta.

Bread, Pasta, & Grains share Large- 2 Wheat loaves, french boule, beet muffins, cinnamon rolls, angel hair pasta.

CSA Shares 5/4-5/7

It's looking like we might be past the frost, lets hope we don't get a late one this year that takes us all by surprise.  The summer stuff is creeping into the ground a couple weeks early, we put in cucumbers, zuchs, squash, tomatoes, and egg-plant from the greenhouse this week.  Only a few of each, since we are early, but a few none the less, worth the risk to possibly get some to you guys as early as possible.

We are still taking sign ups.  We will be announcing a new promo for May in the next few days, so if you know anyone on the fence, tell them to go get signed up!

Thanks everyone for the support, and here are some pictures of example shares this week.  Remember, your share might not be these exact pieces, we put it out as it comes in, so you get it as fresh as possible, so some boxes may have different items, but will be of the same value. 

Southern Comfort Small

Spring lettuce mix, ramps, strawberries, radishes, sweet potatoes, collard greens, spring onions, baby turnips

Southern Comfort Family

spring lettuce mix, ramps, strawberries, rutabaga, radishes, sweet potato, spinach, collard greens, spring onions, baby turnips

Spice of Live Small

Clover sprouts, ramps, strawberries, cremini mushrooms, bamboo shoots, hakurei turnips, french breakfast radishes, spring onions

Spice of Life Family

ramps, strawberries, herbs, rutabaga, radishes, cremini mushrooms, sweet potatoes, bamboo shoots, spring onions, water cress,  mei qing pak choi

Bread and Pasta Large

Sourdough or potato bread, batard, sweet potato coffee cake, chocolate chip pecan cookies, rigate

CSA Shares 4/27-4/30

Hey Everyone,

Hard to believe we are approaching May so quickly.  We finally got some really nice rain down in Limestone yesterday, and things are really popping today.  This week the greens are coming on a bit, but expect them to really start to pop in the next couple of weeks.  Ramps and Strawberries will be on for a few more weeks, but we will start to go through some transition into more and more variety as the temperatures, and the amount of sunlight continues to climb.  We would like to take this time to remind you that your particular share might not contain all of, or exactly the produce below, we put it out as it comes in to give you the freshest available.  

We are still taking new memberships, so if you know anyone who is thinking of joining send them our way!  So far, in only 23 months, we have kept somewhere in the neighborhood of $200,000 in the local economy, and by we, we mean not just the farm and our staff, but you, the people who continue to buy our veggies.  Thank you for your continued support, and here are some images of some example shares for this week.

Southern Comfort Family Share

Hydroponic Lettuce, Strawberries, Rutabaga, Bamboo Chutes, Ramps, Beets, Cremini Mushrooms, Sweet Potatoes, Spinach.

Southern Comfort Small Share

Hydroponic Lettuce, Ramps, Beets, Cremini Mushrooms, Spring Mix, Collards, Spinach.

Spice of Live Family Share

Hydroponic Lettuce, Ramps, Mixed Herbs, Cherry Radish, Spring Mix, Bamboo Shoots, Shitake Mushrooms, Grape Leaves, Arugula, Siberian Curly Kale, Purple Sweet Potatoes.

Spice of Live Small Share

Hydroponic Lettuce, Clover Sprouts, Ramps, MIxed Herbs, Green Garlic, Spring Mix, Bamboo Shoots, Arugula, Purple Sweet Potatoes.

Family Size Bread and Pasta Share

Whole Wheat Loaf, Angel Hair Pasta, Lemon Blueberry Cream Scones, Roasted Garlic Rosemary Boule, Sesame Bagel.

CSA Shares 04/20-04/23

Strawberries are really starting to pop in South and North Carolina, and they'll be local to East Tennessee any day now! We're indulging this week by adding the strawberries to the menu at the restaurant with a Vanilla Bean Pudding, new to the feature menu starting Monday. We've included the recipe we use below (warning, this is likely a bit large for a home batch, unless you're prepared to share). It's a cross between a cornstarch-based and an egg-yolk based custard, so that we could achieve both a traditional texture with a luxurious taste. We've tracked down an organic cornstarch to keep the GMO out, the eggs are local, and the white sugar is at least cane sugar instead of sugar beets. Go ahead, you've been eating so well with all these veggies, treat yourself a little! Don't even bother making a mess in the kitchen, just come on down for this:

SPICE OF LIFE FAMILY SHARE

Clover sprouts, hydroponic lettuce, ramps, strawberries, stinging nettles, kale, rutabaga, radish, mixed herbs, green garlic, beets, purple sweet potato

SOUTHERN COMFORT FAMILY SHARE

Cameo apple, hydroponic lettuce, ramps, strawberries, collard green, mixed herbs, romaine, beets, cremini mushroom, sweet potato

SPICE OF LIFE SMALL SHARE

Hydroponic lettuce, ramps, strawberries, kale, rutabaga, green garlic, water cress, beets

SOUTHERN COMFORT SMALL SHARE

Hydroponic lettuce, ramps, strawberries, collard green, romaine, beets, cremini mushroom, white sweet potato

CSA Shares for 4/13 to 4/15

Hello, CSA members! I am excited to bring you this week's share post. The Siberian Kale looks amazing! It is a dark and lovely green known for adding an outstanding flavor to salads and being an absolute star when cooked. (It was hard to photograph and not nibble!) I was so busy dreaming of strawberry and kale salad with the hydroponic lettuce that I almost forgot the apples. That would be a true mistake because the apples are crisp and delicious. They make a grand addition to fresh salads as well as baked dishes. Enjoy, friends, enjoy.

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Our Southern Comfort - Family Share will include:

Hydroponic Lettuce, Cameo Apples, Clover Sprouts, Nettles, Chives, Siberian Curly Kale, Radishes, Ramps, Strawberries, and Collard Greens

Southern Comfort - Family Share

Our Southern Comfort - Small Share will include:

Hydroponic Lettuce, Cameo Apples, Siberian Curly Kale, Radishes, Ramps, Strawberries, and Collard Greens

Southern Comfort - Small Share

Our Spice of Life - Family Share will include:

Hydroponic Lettuce, Cameo Apples, Clover Sprouts, Rutabaga, White Sweet Potato, Nettles, Chives, Siberian Curly Kale, Radishes, Ramps, and Strawberries.

Spice of Life - Family Share

Our Spice of Life - Small Share will include:

Hydroponic Lettuce, Clover Sprouts, Rutabaga, Nettles, Chives, Siberian Curly Kale, Ramps, and Strawberries.

Southern Comfort - Small Share

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As always, our shares are based on fresh, available, locally grown produce. At times, we have had to make substitutions in order to give our members the freshest produce and the full value of their membership. It is important to stay on schedule with your share pickup since the delay of even a few days might alter the contents of your share package.

Happy eating, folks! We certainly appreciate your support!

River Creek Farm

Greens

Let’s take a look at some questions from a CSA member who picked up their share this week. I encourage questions from members so we can all learn new things together. Our first “How Do I” post will focus on greens. They have been part of a few of the pickups lately.

Collard greens growing on our River Creek Farm

“I have collard greens in this week’s basket. How do I store those to keep from throwing out unused greens?”
Blanch and freeze.

Blanche? What does Rue McClanahan have to do with collard greens? Did they eat a lot of greens on the Golden Girls show?? I thought it was cheesecake.

No, my friend, I said BLANCH. It means to boil briefly to stop enzyme action then quickly plunge into an ice bath to stop cooking process. This link leads to great directions for blanching: http://www.extension.umn.edu/food/food-safety/preserving/vegetables-herbs/blanching-vegetables/
Take care not to overcook the greens before freezing or they can become rubbery and bland. It only take 2 to 3 minutes of boiling. We are not cooking them in this step, only boiling enough to stop enzyme breakdown. Following blanching and draining, vacuum sealing is the absolute best way to package the greens for the freezer. Removing air can save your food from being “burnt” by the freezer over time. Your vegetable (or greens in this case) will survive for quite a while in the freezer. It is best to use the deep freezer for this as the temp is more stable. Properly blanched, drained, and packaged greens can last up for months when stored in the freezer.  

“How do I vacuum seal without a vacuum contraption?”
Place drained greens inside a zipper Locking freezer bag and seal bag leaving room to insert a drinking straw into the “zipper” seal. Once the bag is closed around the straw, suck the air out. Clamping the straw flat and removing it as you finish sealing the bag is tricky, but absolutely possible. Don’t give up. This is a very effective way to vacuum seal without a dedicated machine. Squeezing and rolling the bag will remove air, but bruise your greens.  Though not a completely necessary purchase, I have a food vacuum sealer that has been a great addition to my kitchen tools. I use it often to reseal cereal and chip bags as well as my grocery shopping days to prep things to freeze. This link shows the one I purchased for my personal use:  http://ziplocvacuumsealer.com/product-info/vacuum-sealers/v100-series/

“How do I use frozen greens in recipes?”
Frozen greens are best in soups and smoothies since they will have lost some of their rigidity in the freezer. At my house, we boil our fresh greens and drain them before sautéing them with bacon and seasoning. I can use frozen greens easily in this way. I simply drop the frozen greens into a pot of water and boil until they reach our desired texture. You can also add them to soups and even smoothies!

It is time to plan for tonight’s dinner and I am heading back to the kitchen with a song stuck in my head. “Thank you for being a friend…”
-Kitty

**Necessary disclaimer: The above blog post is written with the sincerest interest in food preservation and with regard for food safety. Neither I nor this website, however, can promise the safety of food handling once it has left our site with the member. Due to a number of factors, such as power failure of your fridge/freezer, inadequate handling, faulty storage and so on, food can spoil. As always, use your best judgement while preparing stored food for your household’s consumption.
 

Forage Feast!

River Creek Farm CSA is getting WILD! We have some new items this week that are not your standard veggies. Adding new items to your menu can surprise and thrill your family. Lets meet our newest share additions and be adventurous.

Watercress

Our watercress was grown in a mountain-top creek bed in Madison County. What beauty there is in knowing your food was grown in such a lovely environment. The watercress is easily added to your menu. Its peppery taste adds depth of flavor to more customary greens. The ancient Romans ate it with simple olive oil and vinegar! Watercress is rich in iron, iodine, vitamins A, C and E, antioxidants and folate. You can easily serve raw watercress in a salad, sandwich or smoothie, but you can also steam or saute the plant.

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Redbud blooms

The redbuds have bloomed in our local area and CSA members will benefit from the pink buds. Our members receiving the Spice of Life shares will receive a 2 or 4 cup bag, depending upon size of share, with a recipe for making homemade Redbud Jelly. The bright pink buds can be picked and eaten out of hand, tossed into salad, made into a jelly, or baked into eggs or pancakes. They are tender to the bite with a slightly sweet, slightly tangy flavor. The thing that makes these delicate buds so special is that they are only available for a couple of weeks in early Spring. That means: THIS WEEK ONLY!

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Ramps

This pungent wild cousin of the leek has a strong flavor that some liken to a mix between onion and garlic. Sassy southern folks have warned that the aroma is so distinctive and strong that a large meal of ramps will be evident on the consumer for a couple of days, so eat them before the tax collector is due to stop by and he might leave after you say the first hello! Ramps are most commonly fried with potatoes in bacon fat or scrambled with eggs and served with bacon, pinto beans and cornbread. Ramps can also be pickled or used in soups and other foods in place of onions and garlic. The ramp has inspired many festivals each year including, but certainly not limited to, our own Flagpond Ramp Festival in May.

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Nettles

Nettles are high in iron, potassium, manganese, calcium and vitamins A and C (and are also a decent source of protein). Both stinging nettle roots and leaves have been used traditionally to treat a wide range of ailments, from hayfever and allergy symptoms to kidney stones to dandruff and oily hair. Nettles have a bit of a chewy texture and taste far more interesting than spinach. Be adventurous and use them in any recipe calling for cooked spinach, or drink a tea made from steeping the leaves.

The only downside to dealing with stinging nettles is that they do, indeed, sting. Their leaves and stems are covered with trichomes, which inject anything that touches them with a mix of compounds that includes histamine that causes stinging, itching, and a rash. Not to worry, though, once cooked, the plants can no longer "sting" you. Gloves are recommended for handling during preparation. Blanching will remove the sting quite easily. Read more here about blanching: http://localfoods.about.com/od/preparationtips/qt/How-To-Blanch-Nettles.htm

Don't be turned away by these grabby greens. Follow cooking instructions and your palate will be pleased not pricked.

Stinging Nettles are prickly but don't let them scare you away.

Read more about eating and cooking nettles here: http://www.npr.org/2013/04/17/176668359/nettles-bring-spring-to-the-kitchen

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We hope you enjoy these new additions and the possibilities they bring to your kitchen table.

CSA Shares for 4/6 to 4/8

This week's CSA shares are bursting with flavor and variety.  Enjoy! Be sure to read our post "Forage Feast" for information about some of the new additions to the shares.

Our Southern Comfort - Small Share will include:

Hydroponic lettuce, Cameo Apples, Clover Sprouts, Sweet Potatoes, Ramps, Strawberries, and Collard Greens

Southern Comfort - small share

Our Southern Comfort - Family Share will include:

Hydroponic lettuce, Cameo Apples, Clover Sprouts, Sweet Potatoes, Purple Sweet Potatoes, Lacinato Kale, Ramps, Strawberries, Chives, and Collard Greens

Southern Comfort - family share

Our Spice of Life - Small Share will include:

Hydroponic Lettuce, Clover Sprouts, Lacinato Kale, Portobello Mushrooms, Ramps, Strawberries, a 2 cup portion of Redbuds, and Nettles

Spice of Life - small share

Our Spice of Life - Family Share will include:

Hydroponic Lettuce, Cameo Apples, Purple Sweet Potatoes, Lacinato Kale, Portobello Mushrooms, Ramps, Strawberries, a 4 cup portion of Redbuds, Watercress, and Nettles

Southern Comfort - family share

As always, our shares are based on fresh, available, locally grown produce. At times, we have had to make substitutions in order to give our members the freshest produce and the full value of their membership. It is important to stay on schedule with your share pickup since the delay of even a few days might alter the contents of your share package.

Happy eating, folks! We certainly appreciate your support!

River Creek Farm

Spring has sprung!

Everything is turning green!! Spring is here!! We wanted to share some pictures from our farm and let you know that some great things are coming up. The bees were buzzing about and enjoying the forsythia and daffodils. Young hawks were circling overhead and playing on the air current.

Daffodils by the creek.

Forsythia blooms at the edge of the field.

The radishes and arugula are peeking out from under the soil and tiny peas are reaching up. They might be tiny now, but this beautiful weather and today's rain will send them soaring in no time. Hang in there, everyone, our shares will be bursting with these new foods soon.

Radishes are on their way.

Arugula babies.

Wintercress "creasy greens"

The Nolichucky River runs by the farm. The view from the rows is magical.

The view from spinach row

Our city farm is turning green, too. Carrots, kale, endive, and loads of other seeds are doing their work in our greenhouse now. Our hydroponic lettuce has already started going out in shares.

Hydroponic lettuce from our City Farm.

We are excited for the weeks to come and look forward to sharing more of our farm's progress this season.
We are even more excited to send our farm grown vegetables home with you!

Sweet Potatoes

When you think of sweet potatoes, you might imagine holiday casseroles with marshmallows on top. Gooey and sticky dishes passed around and scooped out with a plop onto plates. You might think of sweet potato pie with pecans on top with a golden flaky crust. You might even think of candied sweet potatoes poured from a family sized can and mashed into orange peaks of buttery goodness. How can we move the noble root to the every day table?

Wait a minute. Root? Yep. Its not a tuber like Irish potatoes. We actually get the word potato from the Incan word batata. Since the sweet potato was actually a cultivated root by the Incans, the name likely followed the tropical root as it was taken back to Spain and spread round the world by explorers. This is a great start to a culinary history lesson, but I am  hungry. Let’s take a look at a few recipes!

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Sweet Potato and Black Bean Stew
Recipe Courtesy of: www.wellnessroadtrip.com

Ingredients
1 15 oz can petite diced tomatoes
1 15 oz can black beans (organic if possible)
1/2 medium onion, chopped
1 medium sweet potato, chopped in 1/2 inch cubes
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp cinnamon
salt and pepper (try smoked sea salt - it's awesome in this!)

Avocado, pepitos (pumpkin seeds), cilantro, non-fat Greek yogurt for garnishes

Directions: Preheat oven to 325. (If making in a slow cooker, cook on low for 6-8 hours or high for 4-6) Place first four ingredients in an oven proof, lidded casserole dish.  Stir to combine.  Add the spices, stir to combine. Bake covered for 1 - 1 1/2 hours.  You can turn the oven even lower and bake for longer if you have things to do :) Top with garnishes and serve.  Serves 4 - 6 as side dish or 2 - 4 as a main course.

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Sweet Potato Hummus
Recipe Courtesy of: www.wellnessroadtrip.com

Ingredients
1 medium sweet potato
1 15 oz can chick peas, drained and rinsed
juice from one lemon (about 1/4 cup)
1/4 cup tahini
2 Tbs. olive oil
1 tsp. cumin
1 clove garlic, chopped
1/4 tsp. salt
3-4 Tablespoons water

Chop the sweet potato into 1/2 pieces.  Steam, boil or cook with a bit of water in the microwave until tender.  Steaming generally takes 10 minutes, boiling 8 minutes and microwave with water about five minutes. Drain the sweet potatoes and run cold water over them. Transfer sweet potatoes to a food processor or blender.  Add the rest of the ingredients except the water.  Process for about one minute.  Add water as needed to smooth. Process another 2 minutes until smooth.  Keeps in refrigerator for up to a week.  Serves with veggies or pita. Makes 2 cups.

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Sweet Potato Apple Muffins
Recipe Courtesy of www.wellnessroadtrip.com

Ingredients
3/4 cup oat bran
3/4 cup whole wheat flour (use white whole wheat for a lighter muffin)
2/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup apples, peeled and shredded
1 cup fresh sweet potatoes, cooked and mashed
2 large eggs
2/3 cup plain non-fat GREEK yogurt

Preheat oven to 350 degrees. In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples. In another bowl combine sweet potatoes, eggs, and yogurt. Add sweet potato mixture to flour mixture and stir all ingredients until just mixed. Spray 12 muffin cups with vegetable cooking spray and spoon 2/3 full. Bake for 18 - 20 minutes or until done.

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For the little guys:

Making your own baby food using the sweet potato is quite easy. This allows you to control the ingredients in your little one’s diet and add loads of vitamins. Every bite is bursting with vitamin c, manganese, vitamins b6, b1, and b2, niacin, potassium, beta-carotene, copper, and pantheonic acid. It is an excellent source of fiber which benefits big AND little ones. Simply roast the sweet potato on a baking sheet for 45 minutes or until wrinkled and tender. Remove from the oven and scoop out flesh. Puree in food processor until smooth. You can add a bit of your baby’s usual milk to thin it out if you wish. I have heard some moms can add a bit of apple juice to thin it. Of course, there is no need to add sweeteners as the natural sugars caramelize in the oven and sweeten the flesh.

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A couple of tips for storage: Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well ventilated container. For best results, store them in a basement or root cellar away from strong heat sources. Your sweet potatoes can store for up to three to four weeks if stored properly.

Mmmmm! I was hungry and now I am starving! Fresh from the farm food makes me so happy. Off to the kitchen, friends.

-Kitty

July 22 - July 24 Produce

GREASY BEANS are in! An Appalachian heritage heirloom variety, these beans and other heirloom varieties (like the turkey craw) are gaining popularity once again. I recently saw an article advising its readers to "take advice on how to cook beans from a true Southerner", and by that we're referring to the slow simmer, pork-flavored dish that you grandma may have canned. This site gives simple cooking instructions--at home we render the fat from a smoked pork jowel, or bacon does just fine as well, before adding the beans to the pot to slowly simmer for about 45 minutes...Be sure to string these beans!

http://www.savoringkentucky.com/blog/116greasybeans-b

BORAGE...What is it? A cucumber flavored perennial herb. Both leaves and flowers are edible, and can be used fresh in salads or sauteed down like your other greens. Hope you enjoy this one from Foodtopia Marketgarden.

Veggies included in shares this week are pictured below, from left to right, top to bottom:

Green onion, green cabbage, greasy beans, yellow squash, cocozelle and zucchini

Cucumber, swiss chard, borage, red okra, farm fresh egg, caraflex cabbage

Red cabbage, green pepper, June apple, sparkler tip radish, herb pack

Not pictured: cherry & heirloom tomatoes, garlic scape, siberian kale

Bread shares: French bread loaf, foccacia, zucchini bread, creste rigate pasta

July 15 - July 17 produce

May was so dry, June so wet...Full summer sun and melting heat for July so far, and our plants are really beginning to pop! The folks of Build it Up East TN and Foodtopia Marketgarden have provided us with some great products this week, including the amaranth, green tomatoes, cucumbers, and herbs.

From left to right, top to bottom:

Sparkler radish, flat head cabbage, red cabbage, mustard green, rutabaga

Cucumber, lacinato kale, green onion, bell pepper, elephant garlic, garlic scape, burgundy okra, swiss chard

Caraflex cabbage, purple amaranth, cultivated purslane, red tomato, green tomato, yellow squash, cocozelle squash, zucchini, assorted herbs

Bread share (not pictured):  rye bread, challah rolls, zucchini bread, fettuccine

CSA SHARE PRODUCE JULY 9 - JULY 10

The season of SUMMER SQUASH is upon us! We're harvesting at least a bushel of yellow crookneck, sunbeam yellow straightneck, black beauty zucchini, and cocozelle squash every day, so of course we're finding all sorts of squash recipes at the restaurant right now. Squash pickles, zucchini bread, baked squash blossoms (or "gourmet mozzarella sticks", as the service staff refers to them), baba ganoush, squash casserole, zucchini juice in cocktails, squash stew....

You should have some time to work with both the red cabbage and the rutabagas. Don't miss out on those rutabags--they're an amazing root veggie! Use them just as you would a potato, perhaps a bit longer cooking time as they're denser than a potato. They pack in way more flavor than a plain old potato, and don't carry the high starch content those do. They're nice to mix in with other root veggies, as they come out a bit sweeter than those like radishes or beets. Enjoy the veggies!

Shares this week include any combination of the items pictured above..

From left to right, top to bottom...

Farm fresh eggs, rhubarb, sparkler radish, cremini, green onion, rutabaga

Red cabbage, lacinato kale, zucchini, yellow squash, cocozelle squash

Swiss chard, cucumbers, green garlic & garlic scapes, green beans, organic beets

June 24 - June 26 Produce

A big welcome to all of our monthly customers picking up their first share this week!

Shares this week included any variety of the produce pictured below. Some super local finds  from our friends with Build it Up East Tennessee: the June Apples and garlic scapes are coming to you from the Tree Streets! Eat the June Apples fresh (these are a delicious variety, with a most complex flavor profile, both sweet and tart), use them for baked goods, or try blending in the rhubarb with this easy apple sauce recipe: http://www.bonappetit.com/recipe/spiced-applesauce

Use your garlic scapes in cooking as a regular clove of garlic. The tip of the stem will likely be tough; you can leave it in for flavoring only, or break it off as you would asparagus and discard.

Your Bread & Pasta share includes a sandwich loaf made from the spent grains Johnson City Brewing Company has used in brewing, and gives this loaf a great heartiness. These grains include a mix of Barley Malt, Caramel 20 Barley Malt, and Carapils German Barley Malt. Their tap room is open Thursday-Saturday after 5pm, just a few door down from us at the restaurant in the Kings Centre. Learn more about our neighbors at http://www.johnsoncitybrewing.com

From left to right, top to bottom...

Fresh spaghetti, farm eggs, white hoagies, spent grain loaf, collard greens

Black radish, broccoli, strawberries, spring onions, snap peas, cocozelle, yellow squash & zucchini

Turnip greens, cremini mushroom, rhubarb, herb mix, blueberries, lambs quarters

Lacinato kale, zucchini bread demi loaves, purple kohlrabi, June apples, ruby lettuce, beets, garlic scapes

Wednesday June 17 - Friday June 19

Shares this week included any combination of the items identified in the image below. If the raw fennel has too strong of an anise flavor for your taste, try wedging the bulb and roasting it for a more subtle flavor. Don't forget your beet greens are delicious!

From left to right, top to bottom....

Roasted garlic boule, mustard greens, farm fresh eggs

Snap peas, strawberries, cremini mushroom, hydroponic speckled bibb lettuce, organic blueberries, collard greens, fresh creste rigate pasta

Golden beets, leaf lettuce, whole wheat sandwich loaf, herb bundle from Foodtopia Marketgarden's alternative school education program

Black radishes, lambs quarters, bulb fennel, lacinato (or dinosaur) kale, spring onion, turnip greens, chiogga beets

Kicking off the new system with spring greens!

It was great to meet you all for the first time this week! Thanks for your patience as we figure out how to make this thing work as smoothly as possible. Here is an identification guide to the produce we distributed this week; items are listed from left to right, top to bottom:

Mustard greens, arugula, cabbage, collard greens
Lambs quarters, cremini mushroom, spring onion, beets, leaf lettuce
Radishes, turnip greens, strawberries, black radishes, siberian kale

Herbs  (not pictured): Sweet mint, peppermint, lovage, oregano, thyme, savory

Bread/pasta share: Penne pasta, classic baguette, chocolate chip cookie, rye sandwich loaf, parmesan herb crouton

Don't forget; the packaging on your produce is key to extending quality freshness of your goods. We hope you enjoy the veggies! We'd love to see some pictures and hear about what you're cooking up this week!