CSA WEEK 8

Your box this week contains:

  • Fennel
  • Parsley
  • Baby carrots
  • Heirloom tomatoes
  • Thai Basil
  • Eggplant (either Italian or Asian- depending on the pick up day)
  • Tomatillos
  • Onion
  • Garlic
  • Green beans

IT HAS BEEN HOT, HOT, HOT! Thankful for the rain and a cool down this weekend. 

Thai Basil has a bit more spicier, anise flavor than sweet basil. Here are some recipes. Be sure to keep it in water like all the other basils. You can just pick off of it or use it all in a dish! 

Tomatillos: If you are unfamiliar these tiny, funny papery, green things are the main ingredient in salsa verde. Max and I do this recipe (well, our own version really) but flank steak with the salsa verde made from the tomatillos, garlic, onion is just to die for! If yall would like any hot peppers- help your self at market! We've got tons!

Hope everyone is doing well and enjoying their food! 

 

 

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CSA WEEK 7

Your box this week contains:

  • Basil
  • Cherry Tomatoes
  • Italian (Dragon Lingerie Beans)
  • Summer squash
  • New potatoes
  • Onion
  • Garlic
  • Sweet pepper
  • Salad mix
  • Oregano

 

 

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CSA WEEK 6

Your box this week contains:

  • Shishito peppers
  • 2 "New Girl" Tomatoes
  • Lemon Cucumber
  • Green Beans 
  • Shiso
  • Cabbage
  • Leeks
  • Fresh garlic
  • Asian eggplant
  • Curly Kale (Either green or purple)

Shishito peppers: Shishito peppers are mostly a sweet pepper...but there is a catch. 1 in 10 are mildly spicy. That's part of the fun! They are a Japanese heirloom pepper variety with a crisp fruity sweet pepper flavor and just a tiny hint of heat and smokiness that is brought out by cooking them. Here is an easy recipe for blistered shishitos--YUM!

Shiso: We've fallen in love with this herb! Sometimes referred to as Japanese Basil, we've heard a pretty broad range of descriptions from our customers who tasted it at market.  Some folks compare it to lemon balm, some to mint (it's in the mint family), others taste hints of cumin, and some say cinnamon.  While its flavor may be tough to pinpoint, it is an excellent addition to a variety of dishes.  Customers say they use it to wrap fish, throw it in a stir fry, or dry it and store it to sprinkle on meals for weeks to come! We personally have been cooking it in our rice- so good! Click here to find a variety of recipes. 

This is the last of the kale until fall! It has been a good run but it has been hot! 

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CSA WEEK 5

Your box this week contains:

  • Purple Carrots (plus their beautiful, feathery tops!)
  • Patty Pan Squash
  • Fresh Thyme
  • Broccoli
  • Cucumber
  • Fresh onions
  • Fresh garlic
  • Green bell peppers (even if you got the purple or yellow ones they are still considered "green" because they have not ripened yet)
  • Papalo
  • Cherry tomatoes

We are so excited about this box! We finally have had a successful broccoli harvest and in this heat to boot! The entire thing is edible- the leaves, the stalk, and of course the head. Waste not, want not!

Speaking of not wasting things- The carrot tops are edible! Carrot greens contain an impressive list of nutrients, including significant amounts of vitamin A, dietary fiber, vitamin C, calcium, and iron. They taste like, well, carrots. They can be eaten raw if you are up for it but they are a bit bitter. We recommend NOT throwing them in the compost and trying this carrot top pesto recipe. Give it a shot! Carrots are very hard to grow despite their common presence in grocery stores. If you can get them to germinate- you have to stay on top of weeds as their greens are slow growing at first. We are proud of these and we are glad we have lots more rows maturing behind this variety!

Patty Pan Squash- It looks like a gourd or pumpkin or something but it can be used just like any yellow squash! 

Papalo- this is a weird one, yall. Also known as summer cilantro- it is reminiscent of cilantro but also has some other interesting characteristics. We recommend keeping it as you would a bouquet of flowers on your counter. You can use it on tacos, or salsa, guacamole, or even fruit salad. Check out this website as she has many different uses. We'd love to hear if you loved it or hated it. It is intense! Max says "It's a journey for your taste buds." And I agree.  

Cherry tomatoes! We are so excited about the tomatoes this year- many of the bigguns are starting to ripen and we can't wait to share them with you. Last year, our tomatoes were kind of a bust so we are very optimistic about this year!

Hope y'all are staying cool! It was a warm one today and we are worn out! We'd love to hear what yall come up with each week with your box! 

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CSA WEEK 4

Your box this week contains:

  • Zucchini
  • Small head of cabbage
  • assorted cucumbers
  • fresh garlic
  • fresh sage
  • red romaine head lettuce
  • fresh onions
  • fennel
  • lemon basil
  • lacinato kale
  • little bundle of flowers

Forgive us for repeating some items- this week the deer got into a lot of special items we had planted just for yall. But, hey! That's how it goes sometimes! The broccoli was almost ready, the tomatoes are thinking about turning red, and the cucumbers just put on their first fruit. 

Fresh garlic- this is a softneck variety, meaning it does not produce a scape like the hardneck varieties we grow. This is not cured (dried) so it is wetter than the garlic you are used to from the store. That being said, it will not store well so be sure to use it this week or the next. The cloves have barely formed and you will notice what usually peels like paper (because it's dry) seems to be a part of the whole bulb. You can cut into this garlic and use like you would any garlic product. 

Sage- We are so glad that we introduced many herbs to the farm this year. We planted a small herb garden and look forward to sharing them all with you. You can use this fresh or hang upside down to dry so you can use it through out the year.

Lemon basil- We love this variety! Very lemony- it can be used with fish or chicken or to brighten up any dish. As always we suggest to keep your basil in water on the counter (like you would a bouquet)

I happened upon this recipe for fennel, sage, and lemon (hello lemon basil!). I have not made it yet so let us know if you do! I'm sure you could make it less complicated if you were in a crunch. 

Please remember to bring your boxes back! We are running low on boxes and always reuse them if they are in good condition! 

Hope yall have been enjoying this lovely weather! We sure have!

 

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CSA WEEK 3

Your box this week contains:

  • Escarole
  • Garlic Scapes
  • Curly Kale
  • Purple onions
  • Mint
  • Parsley
  • Salad Mix
  • Celery
  • Baby Squash

 

Basil is best kept like a bouquet- in water at room temperature. Parsley and Mint, too! 

Escarole is a member of the chicory family- like frisee or endive- with a slightly bitter flavor. It is good raw or cooked. Max and I prefer it cooked with sausage and white beans. So good! Click here for a variety of recipes. Try garlic scapes instead of cloves! 

Celery! We are so excited about growing celery this year. It's a tough one to grow actually- something I refer to as a "Goldilocks Plant"- likes it not too hot, not too cold, not too wet, not too dry, likes it just right. So we are giving you a taste of baby Celery. This can be juiced or used similarlly to big celery you normally see in the grocery store. Unlike most "baby" versions of vegetables- small celery boasts a stronger flavor than larger celery. The leaves are edible and are exceptionally pungent. 

We hope yall are enjoying your shares each week! 

Please remember to bring your box back each week so we can reuse them! Also, feel free to bring your own bag to fill if you don't want to mess with the box. 

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CSA WEEK 2

Your box this week contains:

  • 2 Head lettuce (Red romaine & little gem)
  • Japanese Turnip
  • Baby Leeks
  • Lacinato (dino) Kale
  • Cherry Belle Radish
  • Baby Fennel
  • Chard
  • Dill 

CSA WEEK 1

HERE WE ARE! We are so excited to share the bounty with you all.

Your box this week contains:

  • Salad Mix
  • Romaine head
  • Spinach
  • Cilantro
  • Parsley
  • Arugula flowers
  • Green Onions
  • Siberian Kale
  • French Breakfast radish
  • Garlic Scapes

Garlic scapes are a bonus when growing hardneck varieties of garlic. The scapes are immature flowers signaling that the plant is ready to form a bulb. We pick them off to encourage bulb growth and they are quite a treat! A bit more mild than bulb garlic- add them to salads or stirfries or my personal favorite- Scape Pesto! Below is a recipe for scape and spinach pesto:

Ingredients

  • 4 cups fresh spinach
  • 1 bunch garlic scapes, minced
  • 1 1/2 cups Parmesan cheese
  • 1 1/2 cups olive oil
  • 2 tablespoons pine nuts, or to taste (optional)

Directions

  1. Blend spinach, garlic scapes, Parmesan cheese, olive oil, and pine nuts in a food processor until smooth; season with salt and pepper.

Top with arugula flowers and what a beautiful treat!

Speaking of Arugula flowers- We keep them in a glass with water (like a flower bouquet) on the counter and pick them off. They can be added to salads or top any dish. Try them! They are nutty and taste like arugula and oh so pretty. We are big believers in "you are what you eat" and who doesn't want to be a flower?!

If you are not planning on eating the radishes in the next couple days after receiving your box- be sure to clip off the green tops and store radishes in a bag in the fridge with out greens. They keep longer this way. 

Hope yall enjoy the first box! As always we'd love to hear how you prepare the vegetables so please share your concoctions with us!

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Is there a word that describes the growth of a farmer while waiting for plants to grow? Are there words for the colors that appear during golden hour? Are there words for sowing seeds and hoping and then finally seeing them sprout up? Are there words for watching a plant’s demise and then suddenly seeing them flourish? Is there a word to describe the connection we all have with our own lands? Because it takes more composure than excitement, it takes too much feeling to be just a harvest, it takes too much sadness to be happiness, too much work to be lighthearted, too much care to be a surprise, too immersed to be just a job. Farming, y’all. It sure is a rollercoaster. Sometimes when I’m in the field alone, I think too much. I think about the words that don’t exist to describe our lives, our ups and downs, the time that passes and slows down simultaneously, feeling defeated but also hopeful and ready to work, the lack of connection between feelings and vocabulary boggle me. I just wish there was a way to actually describe the first moments in a new bed, seeing the first weed seed sprouts, imagining the future growth while planting baby plants, the first spot of a radish out of the ground, the first flower bobbing its head, the first leaf you notice is big enough to bunch, the first time you actually stop and see the big picture, the first step into a tomato field when you realize you can no longer see their neighbors- a beautiful and sad and joyous and heartbreaking and fulfilling and tired and optimistic while also being rational word- is there a word for that? I find solace in the cerebral circling I do in the fields as the sun sets. After all, we became farmers because we think too much, work too much, observe too much. There’s no better meditation.

Where to find us!

 

Holy Moly! We’ve been so busy, we’ve yet to tell you where to find our produce and flowers and smiles this year! MARKETS START THIS WEEK- time totally blows my mind. You can find us on Wednesdays. (THIS WEDNESDAY 5/2) on the east side at East Nashville Farmers Market and also Saturdays (THIS SATURDAY 5/5) at Richland Park Farmers Market. Our hometown Kingston Springs market starts up May 19th- stay tuned for that one. Let’s do this thing. ♥️ @enfarmersmarket @richlandparkfarmersmarket@kingstonspringsfarmersmarket

High Tunnel Tomatoes

 

We attached sturdy strings with delicate hands. Twirling and twisting and clipping- carefully controlling the future movements, moments, maturation. Farmers are puppeteers, practicing and perfecting an ancient art form. Suspended and manipulated, we speak through the plants, they tell our stories and whisper our secrets. As with many things, the one controlling ends up being controlled. Our puppets take on a life of their own. After all, we set them up that way.

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CSA WEEK 10

Your box this week contains:

  • Arugula
  • Basil
  • Okra
  • Blush Tomatoes (excellent for roasting!)
  • Onion
  • Garlic
  • Kale
  • Green onions
  • Delicata squash (first of the winter squash! Cut lengthwise, scrape out seeds and roast with some butter- yum!)

CSA WEEK 6

This week  your box contains:

  • 1 bulb garlic
  • 1 bunch leeks
  • 1 bunch Siberian Kale
  • 2 fennel
  • 1 bunch purple Basil
  • Cauliflower
  • Lemon cucumbers
  • Various tomatoes
  • Green peppers

Here is a recipe i found for a cucumber salad (I just eat the lemon cucumbers as a snack but this looks delicious too!)

Ingredients

  • 5 lemon cucumber
  • 1 cup cherry tomatoes
  • 1/2 cup bell pepper
  • 3 tablespoons basil
  • 2 and 1/2 tablespoons fresh lemon juice
  • 1 and 1/2 teaspoons lemon zest
  • 1 tablespoon olive oil
  • 1 and 1/2 teaspoons white wine vinegar
  • Salt and pepper
  1. Thinly slice the cucumbers.

  2. Chop the cherry tomatoes into small pieces. Measure the cherry tomatoes once chopped to make one cup. Finely chop the bell pepper.

  3. Add the tomato and pepper in with the cucumbers.

  4. Finely chop the parsley and add it in. If you aren't eating this right away, place the mixture in the fridge to chill.

  5. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, and salt + pepper.

  6. Right before serving, add the dressing to the cucumbers and adjust to taste. (Add more lemon, salt, or pepper, if desired.)

  7. Enjoy immediately.

Summer is here! We even picked some okra yesterday! Soon we will be taking out our spring crops to make way for a cover crop that will build our soil in organic matter and keep the weeds out. The greens and spring things begin to decline rapidly in this heat. 

The summer solstice is wednesday! The longest day of the year and a definite shift in plant growth. Last year, we had many flowers leftover from market and decided to throw them in the river in celebration and it turned in to a beautiful almost magical experience. We dubbed it the flower float. We would love to do it again this year but this time open it up to our CSA members and friends. We were thinking about doing it next Sunday June 25th. Please let us know if you are interested in attending this. Maybe we could do a potluck or something. We will email more details when we figure it out and know if this is something yall are interested in. 

ENJOY!

CSA WEEK 5

Your box contains

  • New potatoes
  • 1 bunch parsley
  • 1 bunch dill
  • pickling cucumbers
  • 1 bunch curly kale
  • 1 mini red romaine head
  • 1 mini green romaine head
  • 1 head of fresh garlic 
  • 1 bunch onions
  • Broccoli
  • Zucchinni

(The garlic is uncured- you will notice it is a lot "wetter' than dried garlic. Because it has completely gone through the drying process. But it can still be used in all the ways you normally use garlic. Just place in airy space on countertop to it can continue to dry up.)

QUICKLES RECPIE

Cucumbers; wash them, slice them thin, pile them in a lidded jar, sprinkle in some salt, a bit of sugar, white vinegar (or apple cider too!) and a few snips of fresh dill (some crushed garlic would make a nice addition! and whatever spices you are into- red pepper flakes, dill seed). Let them in sit in the fridge (ideally but you can eat them earlier!) 6-8 hours later. They will keep in the fridge 2-3 weeks. 

You can make a brine if you want but i prefer this easy method. They are crunchy too!

Hope yall are having a great week! 

CSA WEEK 4

Your box contains:

  • Butterhead head lettuce
  • 1 onion bunch
  • Patty Pan squash
  • Baby zucchini
  • Topped Hakueri Turnip
  • Baby Carrots
  • 1 Lacinato Kale (Dino) bunch
  • 1 bunch beets
  • 1 lemon basil bunch
  • 1 dill bunch

 

The patty pan squash is similar in flavor to yellow summer squash but comes in a fun shape! You can prepare it like you would other squash or you can stuff them with your favorite ingredients! Below is a recipe I found- going to try it this week! You can substitute any ingredients to stuff in the patty pan, I bet the dill and kale and onions would be delicious!

STUFFED PATTYPAN SQUASH

PREP TIME

15 mins

COOK TIME

45 mins

Author: Rachel Hanawalt

Serves: 6

INGREDIENTS

  • 6 pattypan squash, approximately 3 inches in diameter
  • 2 C roughly chopped kale
  • 1 Tbsp olive oil
  • ⅓ C low-sodium chicken broth or vegetable broth
  • 2 C corn, fresh or frozen
  • ½ C diced white onion
  • 1 Tbsp minced garlic
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 1 C grated Cotija cheese plus more for garnishing
  • ¼ C chiffonade basil
  • cooking spray

INSTRUCTIONS

  1. Preheat your oven to 350º F. Chop the kale and place it in a pan with the olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.
  2. While the kale is cooking, prep the pattypan squash by cutting the stems off the top and the bottom, removing as little of the flesh of the squash as possible. Then scoop out the seedy center of each squash, leaving a "cup" to place your stuffing into.
  3. To prepare your stuffing, mix together your kale, corn, white onion, garlic, salt, pepper and 1 C of cotija cheese in a bowl.
  4. Lightly grease a large casserole dish with olive oil or cooking spray and evenly place your pattypan in the dish, cup side up. To stuff the pattypan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place it into one pattypan cup. The balls will be approximately the size of a medium ice cream scoop. Continue doing this until all of the pattypans are filled.
  5. Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes with result in a softer squash.
  6. Once cooked, remove the pattypans from the oven and sprinkle them with cotija cheese and basil.

 

We finally have our walk-in cooler built! Oh, is it wonderful! Not only to keep our produce as fresh as possible but it is a great place to cool off in the heat of the day! :) Seriously, it rocks. Max worked his tail off building it and we are so proud! Our next projects include a couple of hoop houses (basically like unheated greenhouses that we use for season extension. We will plant directly into the soil in the structure!) and a potting shed by the greenhouse. 

A lot of the spring crops are leaving us as the summer ones join in. On the top of our list this week is to clean up the fields and pull out the spent crops. Pretty soon we will have tomatoes, potatoes, peppers, beans, cucumbers, eggplant etc. There are loads of green tomatoes on the vines so now it is just a waiting game! We finally got our sweet potatoes in the ground! We are growing 4 different varieties and I cannot wait to share them all with you! 

We harvested our garlic yesterday! It will cure for a couple of weeks and then we will start sharing it with you! Garlic is my absolute favorite.

We have broken in two new fields that we will bring into production next year. They are planted in the prettiest cover crop around- SUNFLOWERS! There are 9 different varieties in our mix and they will all bloom at different times. This will give us a chance to prolong our sunflower harvest and of course so people can come take pictures in them. They really are a sight! 

Speaking of flowers- keep us in mind if you have an event or need bouquets for any reason. We have tons of flowers and have a discount for CSA members. 

We hope yall have a wonderful weeks! Happy Eating!

 

 

CSA WEEK 3

You 3rd box contains: 

  • Baby summer squash

  • Green garlic

  • Big head of Romaine

  • Bok Choy

  • Basil

  • Purple spring onions

  • Cabbage

  • Rainbow Chard bunch

The summer squash is oh so tender when picked small. That is how I prefer it! Grill it up for memorial day- cut the stem end off and tossed in olive oil, salt, pepper, garlic and put on the grill whole! Delicious! 

The green garlic is just garlic that has not completely formed the bulb and has not been cured. You can cut the whole "bulb" part and use that how you would use cured garlic. Soon we will be pulling all the garlic out of the field to cure in the barn. I use garlic in everything I cook so I am so excited about our first real crop. 

The flea beetles are loving the Bok Choy (thats why there are lots of little holes in the leaves). There isn't really a great organic option to get rid of these pests. The bok choy will still taste great- just a bit unsightly to some. If you aren't familiar with bok choy- the white stems are the best part! Sautéed with garlic and olive oil- and add some soy sauce and sesame seeds if you are going for that asian flare. You could even mix in your chard or cabbage!

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt or soy sauce to serve.

Y'all Enjoy!

CSA WEEK 2

Your box contains this week:

  • 1 head radicchio (part of the chicory family- a bitter green)
  • 1 bunch leek
  • 1 bag salad mix
  • 2 bulb fennel (the bulb part is the most commonly used part but don't let the tall leafy part go to waste! it is a perfect addition to salads.)
  • 1 bunch radish
  • 1 bunch curly kale
  • 1 bunch garlic scapes
  • 1 bag arugula
  • 1 bunch cilantro (let me know if you can't stand cilantro and we can trade it out with another herb. I know some people love it and some people hate it. But it is so short lived here because of the heat that I wanted to share it with you before it was gone!)

Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. The arugula has a nice spicy flavor that makes a delicious pesto. You can add some of the kale too if you want!

Arugula & Garlic scape pesto

10 garlic scapes
1/2 cup grated parmesan cheese (OPTIONAL)
1/2 cup toasted almonds/walnuts/pine nuts/sunflower seeds (OPTIONAL)
2 cups lightly packed arugula leaves
About 1/2 cup olive oil

Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.

Try roasting or grilling the radicchio and fennel (and the leeks too!) together and then tossing in balsamic or your favorite vinaigrette. 

Let us know how y'all are cooking your veggies! Please remember to bring your box back this week or bring a bag and we can transfer the contents! Enjoy!