March 12, 2024

Spring Awakening | Week one

Welcome to our Stone Hollow Spring CSA program!

As the weather warms and wild violets begin to bloom, Alexandra and I are filled with excitement and anticipation, knowing that spring has arrived! Spring marks a significant milestone at the farm, signaling to us from Mother Nature that it's almost time to plant our seedlings and start harvesting some early crops. I often find myself marveling at how we've managed to keep most of the early crops alive through the winter months, though we still have one more frost or freeze to weather next week.

Spring typically provides the perfect climate for early greens, root veggies, and other specialty crops like asparagus, strawberries, and raspberries. Soon, we will be reveling in a bounty of colorful, delicious, and nutritious herbs, fruits, vegetables, and more, set to enhance your meals over the next 10 weeks.

We hope this list, which you'll find at the end of this post, whets your appetite and gives you a serious case of spring fever.

Whether you're cultivating your own garden, participating in a local CSA, or shopping at your local farmers market, the guide below will help you make the most of peak salad season.

In this post, we've interwoven some of our favorite tips and hacks, alongside some cherished salad recipes and links to recipes from friends. The benefits of eating local, seasonal foods are immense - it's a win for you, the farmers, and your community. So, with all that said — ENJOY your first week of Stone Hollow Farmstead's CSA.

WHAT's IN THE BASKET?

From Our Farm

Arugula
Tokyo Bekana Asian Greens
Daikon Radish
Pickled English Peas
Rainbow Eggs
Gourmand Herb Bundle (Violelts, Chives, Mint, Green Garlic)

FROM FRIENDS

French Batard | Hinkle’s Bakery
Mushrooms | Magic City Mushrooms
Baby Vidalia Onions | Georgia
Sweet Potatoes | Mississippi Delta

Spring Ingredients for Salads & Side Dishes:

ASPARAGUS | Enjoy it raw or blanched for a minute to achieve a crisp-tender texture while retaining its vibrant green color.

EARLY PEAS | Their sweet, delicious flavor shines through with just a quick blanching, perfect for salads.

RADISHES | Add them for crunch, spice, and a pop of color.

NUTS | Pecans add a delightful crunch.

FRESH HERBS | Mix and match or choose just one! I adore creating spring green salads with a blend of my favorites.

SALAD GREENS | Includes an elegant mix, Asian greens, endive, frisée, and arugula.

STRAWBERRIES & RASPBERRIES | Look forward to these in April.

ROOT VEGGIES | Enjoy a variety of carrots, beets, and radishes starting in April.

SHOOTS & MICRO-GREENS | For a burst of flavor.

MUSHROOMS | Were sourcing several local varieties to offer throughout the season.

ALLIUMS | Expect bunching onions, Egyptian walking onions, leeks, Vidalias, and Cipollinis from March through May.

MELONS | Speciality melons like honeydew and cantaloupes are coming in May.

UNIQUE CABBAGES | Arriving in late April.

BABY SQUASH | Available from April to May.

EDIBLE FLOWERS | Including wild violets, nasturtiums, chive blossoms, and garlic blossoms in July.

POTATOES | Look out for fingerlings, Delta sweet potatoes, and Blount County new potatoes.

Additional CSA Items to Expect in the Coming Weeks:

Wildflower Honey

Feta Cheese

Herb-flecked salad dressings (recipes below)

Pickles and Preserves

Boiled, poached, and baked eggs

Fresh Garden Pesto

Full-fat Yogurt

Whole Buttermilk

Amish butter from PA

Canned Stone Hollow Tomatoes

Popcorn Rice from Louisiana

Ingredients to Have on Hand in Your Kitchen:

Lemons | Lemon Zest

Olive Oil

Apple Cider Vinegar

Grains | Farro & Quinoa

Dijon Mustard

Legumes

Avocado

SPRING | Classic Kitchen Tool We Love

RECIPE FROM DEBORAH'S KITCHEN |

Sweet Potato, Arugula & Wild Rice Salad with Herb Dressing

This delightful salad features roasted sweet potatoes, wild rice, and arugula, offering a fresh, filling, and nutritious meal. It yields a generous amount (6 servings) and is easily halved for smaller gatherings.

Salad Ingredients:

3/4 cup wild rice, rinsed

Dash of sea salt

1 lb sweet potato, peeled and cubed

3/4 tablespoons olive oil

1/2 cup pecan pieces

3 oz arugula (from this week's bag)

1/4 cup feta or goat cheese, crumbled

1/4 cup sliced green onions

1/4 cup dried cranberries

Dressing Ingredients:

1/2 cup olive oil

2 tbsp apple cider vinegar

2 tbsp Dijon mustard

1 tbsp honey

2 tsp grated lemon zest

2 tbsp chives, chopped

1/2 tsp sea salt

Fresh ground black pepper to taste

Cook the rice: In a large pot of boiling water, cook the rinsed rice for 40-50 minutes until tender yet firm. Drain, return to the pot, cover, and let rest for 10 minutes. Stir in a dash of salt and set aside.
Roast the sweet potatoes: Preheat your oven to 425°F and line a baking sheet with parchment. Toss the cubed sweet potatoes with olive oil and a pinch of salt, then roast for 25-30 minutes until caramelized and tender, stirring halfway through.
Prepare the dressing: Whisk all dressing ingredients in a small bowl until well combined.
Assemble the salad: In a large bowl, combine the arugula, wild rice, and roasted sweet potatoes.
Toast the pecans: Spread them on the parchment-lined baking sheet and bake for 3-4 minutes until golden.
Finish the salad: Add the toasted pecans, feta, green onions, and dried cranberries to the salad. Drizzle with most of the dressing and toss gently. Allow the salad to sit for a few minutes to absorb the flavors.
Serve: If eating immediately, toss with the dressing. For leftovers, store the salad and dressing separately in the fridge for up to 5 days.