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Tag: CSA

… And, We’re Off! … Spring CSA 2016 Week 1

Here we go! Welcome to the Spring 2016 CSA. Here at Oak Hill, we love this time of year. The world has exploded in greenery and growth and we’re starting to see the results of planning and hard work that started back at the beginning of the year. Reminder: We wash your veggies each week after harvest, but we always recommend you wash them again, most especially on damp and rainy days like this one.

This week, you have in your boxes:

Clockwise from top center: Turnips, radishes + arugula, Lacinato kale, spring onions, lemon balm, and baby garlic.

Turnips: These year-round simple favorites soak up the flavors of anything you cook them with. Boil them on the stove and then mash them with salt and butter, or roast them with a little honey at 400 degrees until tender for a sweeter treat.

For a more adventurous favorite of ours (especially if you’ve done one of our hog shares), try this Chinese Pork and Veggie Hot Pot from Eating Well. For a down-home variant with a little Asian flare, omit the store-bought chili-garlic sauce and anise/aniseed. Instead, saute our spring onion and baby garlic (equal parts white ‘bulb’ and green stem) in a little butter or oil of your choice, sprinkle with just a smattering of salt, and use 2-4 teaspoons of that easy, homemade nomminess in place of the garlic-chili sauce. Add the toasted sesame seeds or omit, depending on availability and personal taste. If you want to add some heat, throw in a little Rooster Sauce (or try it with our hot peppers later in the year!)

Radishes and arugula: There are a million online recipes for salads that use arugula and radishes; we’re partial to this apple, radish, and arugula salad with a tasty vinaigrette. Or keep it simple… chop the radishes and their greens, wash the arugula and remove roots, and add all of it — in moderation — to a lettuce mix for a flavorful and spicy salad. Or get a little goofy… this “eyeballtini” garnished with a radish “eyeball” is a funny weekend treat with friends.

Lacinato Kale: known by other names as black kale, Tuscan kale, cavolo nero, or dinosaur kale. It was once grown for Thomas Jefferson in Monticello’s vegetable gardens, so it’s one of the oldest plant varieties in our garden this year. It is also grown in Italy; it’s a traditional ingredient in the Tuscan soup called ribollita. For more on this fascinating, everything-resistant heirloom kale, check out our blog post on the plant.

Spring Onions: Our yellow spring onions have a tender and delicate flavor. Use the stem as you would a scallion or green onion (they’re basically the same thing, just slightly more mature). Use a spring onion anywhere you’d use a storebought onion, in cooking and grilling or raw on salads. Or, along with the radishes, replace the leeks in this buttered leeks and radishes recipe from Real Simple for a hot, delicious, slightly sweeter take on these traditionally spicier delicacies.

Lemon Balm: Lemon balm is a powerful mint variety with a million uses. Delicious on a sweeter salad or as a garnish in homemade lemonade, it also makes a tea that’s delicious by itself or sweetened with honey–and that’s said to relax like chamomile and to be beneficial for stomach troubles. Bruise a handful of the leaves and drop into a glass or glass jar, cover with boiling water, and steep with a cover on it for 10 minutes so none of the vapors escape. Then drink on its own or sweetened with honey and/or lemon. Thanks to the Nerdy Farm Wife for my favorite post on Lemon Balm, 12 Things to Do With Lemon Balm–go for it! We left the roots on this one so you can plant it if you like; keep it in a pot or somewhere that it can’t overtake other plants, since it grows like crazy and can become invasive.

Baby Garlic: At this tender age, our garlic can be chopped stem and all and used in sautes, stir fries, salads, as garnishes, even in homemade bread recipes for a kick to traditional garlic bread (saute it first!).

Just a reminder: Please keep your bag; we’ll swap a full bag for that empty one next week. You’ll receive two bags as part of your share. We’ll trade out each week, and at the end of the seven weeks, the bags are yours to keep. If you lose one, you can buy a replacement from us for $8 (with or without custom artwork by our 7-year-old artist-in-residence Evie). We’ve implemented this policy because we’ve had trouble getting bags and boxes back from customers in previous years; we hope you understand.

Thank you all for joining us on this springtime journey. See you next week!

To plant a garden is to believe in tomorrow.

–Audrey Hepburn

April 30, 2016
Spring 2016 CSA–sign up now!

Our Spring 2016 CSA is right around the corner! We will start in mid- to late-April, depending on the weather, with salad greens, kale, turnips, spinach, onions, garlic, and more. This year we are adding several new varieties to the CSA, including Lacinato Kale (also known as black kale or Tuscan kale). CSA shares will be delivered to Memphis on Saturdays begnning in mid-April.

Pending our market application, we hope the delivery point will be the Cooper-Young Farmers Market.

We are also looking for ways to accept EBT/SNAP benefits. Fresh, local food shouldn’t be just for those who can afford it–everybody deserves good food. Watch the blog for more details as the season progresses!

March 5, 2016
Spring 2015 CSA Week 1
Red Russian kale, giant kale, mustard greens, green leaf lettuce, lemon balm, green onions, fresh garlic.

Welcome to the Spring 2015 CSA! Here is what we have in the box this week:
- Green leaf lettuce (in the bucket)
- Green onions
- Green garlic: One of our favorite tastes of spring. Use it like you would green onions; it is not so pungent as mature garlic. You won’t believe the amazing flavor–and you will probably never find this in the store. Here are links to several recipes to make the most of this spring treat!
- Mustard greens: This is a wonderful spring green; we usually sauté them with just a little garlic, olive oil, and balsamic vinegar. Here is a recipe if you don’t feel like “winging it”.
- Red Russian kale: For both of our kales, you can’t go wrong making kale chips (warning: they are addictive.) Chips not your thing? Try kale in a frittata. Hint: the recipe doesn’t call for it, but a little green garlic would be amazing here.
- Giant green kale
- Lemon balm: What do you do with this? Well, you can take it outside (or to a pot) and bury 1/2 the stem–it should root and make more lemon balm. Otherwise, use it in iced tea, in a lemon julep (in place of mint), or in a salad (chop the leaves so they aren’t scratchy). The lemon flavor doesn’t hold up to long cooking, but the scent is amazing and a lemon balm tea is soothing.
As usual, we rinse our veggies before they come to you–but they do come right out of the garden. We don’t use herbicides or pesticides, but bugs and dirt do occasionally come along for the ride. We recommend washing your veggies before you eat
May 23, 2015
Spring CSA Week 4: Goodies, Greens, and Garlic Scapes!
The wet weather continues, though the temperatures are finally starting to rise. We never thought we’d be happy to see 80 and 90-degree afternoons, but the plants are loving it. The beets have really taken off, the spring greens are flagging, and summer goodies like Swiss Chard are starting to come on. In this week’s box you have:

Roughly clockwise from top: Green onions, kale, garlic scapes, radishes, young Tom Thumb lettuce, beets, romaine and arugula, swiss chard, and mixed herbs (rosemary, sage, and lavender).
- Green Onions: You’ve been able to watch these little guys mature from week to week and, we hope, have by now discovered all sorts of delectable ways to work them into your meals. If you need a little inspiration (or want to use them as a long-lasting pantry staple), Emily over at Organic Authority has some excellent ideas for green onions.
- Kale: Ready to move beyond kale chips? This versatile green is awesome in everything from frittatas to casserole to mashed potatoes. For some new ideas, check out Local Harvest’s “Kale Recipes–17 Different Ideas!” posted by Maplewood Organics up in Vermont. Some people recommend boiling kale before sauteing to make it extra-tender, or “massaging” it before use in a raw salad. Personally, we think this particular Russian Red variety is delicate and succulent enough just as it is–rinse and go!
- Garlic Scapes: Wondering what do do with those mysterious green curlicues? Scapes are a secondary method of reproduction for some heirloom garlic varieties. These come from our signature Asian Tempest garlic and are basically a scallion that tastes like a bright, spicy garlic treat. Margo over at Greenling DFW posted one of my favorite-ever posts on using garlic scapes. If you’r a canner, pickle them and use them all year long. Meat lover? Wrap ’em in bacon! Love to eat raw? They’re perfect as-is on a salad. Scapes are one of those things that will work for everyone. And if you just don’t like garlic, put them in water and wait for them to bloom!
- Radishes: The funky spring weather has these coming in a few at a time–one will be massive, and the one beside it just barely starting to bulb up. Enjoy these little tidbits on a salad or (if you drink alcohol) in that classic radish martini we mentioned back in Week 2. Want to give someone a laugh with their drink? Try this.
- Tom Thumb Lettuce: This heirloom variety is a miniature butterhead with a creamy taste. I’ve left it on its roots, so it may last an extra day or two if you put it in water. These guys are growing so quickly I’m thinning almost every week. They’re delicious when young, but I can’t wait to see the mature miniature head. We get a kick out of growing new varieties out here. Hmmm… Should I be worried that I geek out over vegetables?
- Beets: The beets are finally getting big! Roast the bulb in the oven with a little salt, pepper, and olive oil, either in a pan or covered in tinfoil. Then have at it–they’re great tossed into a stir fry; on a salad; mixed with quinoa, their cooked greens, and balsamic vinegar; or alone as a side dish.
- Mixed Salad Greens: I love arugula–just in small doses. Mix it with the romaine and Tom Thumb (and even the raw kale or chard, if you like…), top it with radishes, green onion tops, scapes, and roasted beets–this week’s box will give you some of the best salad flavors spring has to offer!
- Swiss Chard: LuxeEpicure calls swiss chard the “peacock of dark, leafy greens.” With red, pink, yellow, orange, and green veining big rich leaves, chard is delicious stir fried, in pastas and casseroles, or as a side dish by itself. Chop the stems and tear or cut the leaves into smaller pieces; cook the stems first since they take a bit longer and then add the greens–or just eat the greens raw in salads. You can even use the whole leaf to wrap tamales!
- Mixed Herbs: See below… rosemary is deeper green, woodier, and generally sturdier than lavender–and the smells are unique. Sage is the broader-leafed green in the middle. All are excellent for cooking. I like a little sage in my eggs, a little lavender in the water I use to boil fresh green beans, and lots of rosemary with my pork, potatoes, or carrots.
Left to Right: Rosemary, Sage, and Lavender

Summer Plans

We’re hoping to have a “Farm Friends” cookout later in the summer for everyone who has participated in the CSA over the last two years. We’d like to do it in July or August–if you’ve been involved in the CSA and there are any dates that particularly suit (or don’t)… let us know!

We’ll also be opening up sales for the Summer CSA to our current customers at the beginning of next week (June 3) and to the general public the following week (June 10). Summer session should start by mid-July, though the dates may be variable due to the late start and cool, wet temperatures we’ve had so far. Let us know if you want to join the ever-growing circle of friends who pick up our boxes each week. We love what we do, and we’re ready to grow!

Thanks to Our Volunteers!

We had another volunteer day today–and despite the adverse weather we had one lone soul brave the elements to help us out. Thanks to Trevor, who helped us organize the tools in the shop while rain tapped a rhythm on the tin roof and our four-year-old “dusted tools” while getting dusty herself.

The veggie boxes are out to our “Farm Friends,” the animals are secure against the weather, and the shop’s tool room looks better than it has in years. Time for a well-earned rest and–if the weather holds–a cookout with some friends. We’ll raise a radish martini to all of you who keep us going.

Peace, love, and veggies!
June 1, 2013
Spring 2013 CSA: Week 3
Lamb’s Quarters – Chenopodium album

by Susun Weed, c. 2009

I told the new apprentice we were having lamb’s quarters for dinner.

“I won’t have any. I’m a vegetarian,” she replied.

With a smile, I corrected myself. “Some people call it fat hen.”

“I don’t eat chicken either,” she responded with a frown.

“It’s also called goosefoot,” I countered, suppressing a grin.

“Not goose, not even the feet, do I eat,” she said with force.

And I agreed, “Pigweed is a more common name for it.”

“No matter what kind of animal it is, I am NOT going to eat it,” she stated firmly, her eyes shining with fervor and unshed tears.

I confessed, now openly laughing. “It’s a weed. A plant. A cooked green!”

In this weeks box: Mixed herbs (thyme, mint, rosemary), beets, spring onions, bibb lettuce, lollo rossa lettuce, lamb’s quarters (in the small bag), spinach, broccoli greens, kale, arugula, spring garlic

CSA Week 3: What is in the box?
- Kale: This is a spring favorite, but it will come to an end eventually as hot weather hits. Enjoy while you can. If you want a fresh adventure, try this chilled kale and apple soup. We haven’t tried it, but I bet this would be great with a dollop of sour cream and a sprig of fresh mint…
- Spinach: Say farewell to our little friend. This looks like the end of the spinach. Luckly, her wild cousin has made an appearance–see lamb’s quarters below!
- Lamb’s Quarters: Goosefoot, fat hen, whatever you call it–this is a delicious spinach cousin; use it where you would use any other green. Like spinach, be sure you rinse it well, since it tends to accumulate garden dust. If you dig around the Interwebs, you can find lots of ideas–but here is a starting point. In Mexico, Lamb’s Quarters is known as quelites (as are some other greens). Let us know what you think–we have a TON of this, but harvesting the small leaves is time consuming.
- Beets: Beet greens are delicious this time of year, when they’re large but still succulent. Wilt them with other greens in a stir fry or saute. Beets are one of our favorite vegetables. You can roast them and put them a salad–but sometimes I like to wash them and eat them raw.
- Arugula: Wham! That’s flavor. Arugula picks up spice as it gets closer to bolting, and ours definitely has a zing. It is a shame that tomatoes don’t really come in until summer, because arugula and tomato mix well. (Hint: try a BLT, but with lots of arugula instead of lettuce and with added avocado. Bacon, Arugula, Tomato, Mayo, Avocado, and a pinch of sea salt (NaCN). The BATMAN sandwich is born!)
- Green Onions: Do you notice a trend? Our baby onions are growing up. Yes, we still remember when these were just little sprouts. Before long, they will be all grown up.
- Spring Garlic: What else can we say about Garlic? This is one of our specialties, a favorite of the Farm. We put it in almost everything; use it like a green onion, or use it like garlic. One of our heroes, Alice Waters, has this recipe for green garlic spaghetti. Wow. Just… wow.
- Broccoli and Cauliflower Greens: We served these up last week, and they are back; the chard needs a break for a week, and the strange spring weather is not helping our broccoli to form heads. We had broccoli greens in a crustless quiche this morning, along with baby garlic and three cheeses, and it was amazing. This one is an original, not a link:
Crustless Quiche with ???

1/3 cup cooked quinoa
4 eggs, beaten
1/3 cup milk
1/3 cup feta cheese
1/3 cup parmesan
1/3 cup cheddar
Salt and Pepper to taste

We added:
Chopped broccoli greens
3 chopped mushrooms
1 chopped baby garlic
Chopped spinach

Preheat the oven to 350 degrees. Butter a glass pie pan. Mix all ingredients, pour into pan, bake for 45 minutes. We actually baked it for 30 minutes, then turned off the oven and came back to the house an hour later, and it was fine. This is a forgiving recipe–play with it!
- Lollo Rosa and Bibb Lettuce: “Looks like we’re having salad again…” WAIT! Not so fast! Sure, you can use these lettuces for a salad, but why not make something like these Vietnamese spicy shrimp wraps (you can do this with tofu, too)? Make the filling, put the lettuce on a plate, and let your family and/or guests fill each leaf on their own. Be sure not to forget the lime dipping sauce (see link above).
In other news…

So, a few months back we mentioned on the FaceBook that we might try to start selling coffee through the farm. Turns out, almost all of the coffee we can get is sold through one of the big coffee brokerages, and we really wanted to develop a relationship with a particular farmer, someone who had stories we could share about specific people and specific coffee. We don’t have a deal yet, but we may have a lead! We met someone who sells coffee from a farm in Honduras. As of now this is just a teaser, but we will let you know how things go!
May 26, 2013