New Beginnings | 2023 CSA Week 1

From Our Farm

• Kale Mix
• Strawberries 
• Strawberry Vinegar (see dressing recipe below)
• Eggs 
• Herb Bundle with Garlic 
• Canned Tomatoes 
• Leek Blossom Vinegar 

FROM FRIENDS

• Dinner Rolls | Hinkle’s Bakery 
• Asparagus | Habersham Farms 
• Jerusalem Artichokes | Habersham Farms

We originally planted 2 delicate green lettuces for the spring CSA, but nature nixed that plan with the last freeze. Thankfully, we're adaptable and it's pretty impossible to kill kale! This mix is a red and green blend of baby kales, packed with vitamins and nutrients. Massage them with olive oil to turn the leaves tender, and toss in a salad or roast with sea salt for a crispy treat. 

Sweet and juicy, strawberries are a beloved spring and early summer fruit rich in antioxidants, and delicious to eat—whether served fresh or baked into desserts. 

This unique liquid is made by infusing fresh strawberries into our signature vinegar. It can be used as a base for a salad dressing to add a sweet and tangy flavor. A recipe for a dressing using this vinegar is included below.

• 1/2 cup infused strawberry vinegar
• 1/4 cup honey
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper 
• 1 tbsp Fresh Mint Leaves, roughly chopped

1. Combine all ingredients. Shake well and serve

2. Refrigerate if there are leftovers, good for a 1-3 additional days.

Brought to you by the SHF Hens!

Our chickens roam freely without antibiotics or hormones to slow them down, living out on the land where grass, bugs, and other natural offerings make up most of their diet. This combination creates richly flavored eggs with firm, thick whites and bright yellow yolks that stand tall. 
Impress your guests with a perfectly aesthetic fried egg that won't run around the pan, with buttery-golden centers high in protein that are absolutely delicious. 

Fresh herbs add a rich aroma and vibrant flavor to any dish, elevating simple meals into extraordinary ones. They tend to remain soft and bright in whatever preparation, and are excellent additions to marinades, dressings, sauces, or as a final garnish. 

CHIVES — Chives should be finely chopped, and used primarily as a garnish for eggs, baked potatoes, savory dips, or compound butter thanks to their light, oniony flavor.

OREGANO — Oregano can be used to highlight Mediterranean or Italian dishes, flavor olive oil, add a robust layer to tomato sauces, or marinate meats when combined with olive oil, lemon, and sea salt.

PEPPERMINT— Bold and refreshing, peppermint is a versatile herb that can be steeped in boiling water to make a tea, chopped fine and sprinkled over fruit, made into syrup, added to cocktails or iced tea, or even used in savory meat dishes such as kafta. 

GREEN GARLIC — A lighter version of its cousin, green garlic can be used as a substitution for the small, white cloves. Add it to a stir fry, or blend it into a pesto if offered in large quantities. 

These knobby root vegetables are also known as sunchokes. They have a nutty, sweet flavor and can be roasted, mashed, or sautéed. We love to dice and cook them up just like hash browns, a favorite even among little ones.

This is a unique and flavorful concoction made by infusing leek blooms into vinegar, which can add a tangy, savory flavor to any dish. Our family uses it to dress the vegetables or salads at every meal, and sometimes we'll incorporate it into a buttery sauce as well. 

Hinkle's Bread is owned by Cory Hinkle, a local artisan bread maker who sets up a stall every Saturday at Pepper Place. The dinner rolls are soft, pillowy, and still warm when he drops them off on Tuesday morning! 

Canned at the peak of summer, these are a pantry staple that can be used to heighten the flavor of pasta sauces, stews, and soups. This week's tomatoes are the same tart yellow variety we use in our Perky Mary (bloody mary mix) which add brightness to any dish. 

Our Asparagus comes from Habersham farms in Mentone, AL, where Farmer Hab has grown it for years. A delicious vegetable high in fiber, vitamins, and minerals, it can be eaten raw, steamed, or roasted. One of my family favorites is to sautée it with a white gravy topped with chopped, boiled eggs and fresh herbs. 

Try our recipe for 'All Dressed Up Asparagus' here

1. Sausage, Kale, Potato Skillet Supper | Food & Wine Magazine

In this recipe you can use the kale, and Jerusalem artichokes in place of the potatoes. You can also add a dash of the leek vinegar as a finishing vinegar. Chop some of your herbs and garnish!