Category Archives: Student Farmer Posts

Our last summer CSA…

This week will be the final summer CSA. The fall CSA will begin again after a 3-week hiatus. Thank you for all of your support during our summer  growing season!

This week you will find the following items in the CSA box:

Sweet potato greens

Early jalapeños

Red chiles

Banana peppers

Hungarian wax peppers

Basil

Parsley

Cabbage

Mixed new potatoes

Sweet peppers

Carrots

Beets

Talon onions

German Stiffneck Garlic

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Tomatoes Galore

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We are in the middle of North Carolina tomato season. Look for Cherokee Purple and Cherokee Green tomatoes for a variation on the more common red tomatoes. 

The CSA box this week has:

Rattlesnake Pole beans

Sweet peppers

Shishitos

Jalapeños 

Cucumbers 

Garlic 

Beets

Carrots 

Potatoes 

Sweet corn

Parsley 

Italian Basil

Don’t forget to take a purple cabbage and some cherry and sliced tomatoes.

 

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Shaquannah and Jaime clean sweet corn in the Pack Shed.

 

 

Yes, Your (Purple) Majesty

Look for Purple Majesty potatoes in the CSA boxes this week. These antioxidant-rich potatoes are purple on the inside and out.

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Please note that the garlic has already been divided into cloves this week. It has been cured, but the rainy weather has negatively impacted the durability of the garlic requiring that it been broken up to salvage.

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This week’s box includes:

Cucumbers

Summer squash

Rattlesnake Pole Beans

Shishito peppers

Winter squash

Chard

Jalapenos

Summer greens (Purslane, Dandelion, and Nasturtiums)

Copenhagen or Capture cabbage

Ichilleum Red garlic

Carrots

Beets

Purple Majesty potatoes

Purplette onions

Kohlrabi

Parsley

Cilantro

Basil

Mint

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CSA Boxes

June 21st, officially the first day of summer.  We are halfway through the year and full of cheer! Why? Because the CSA box this week is bursting at the seams with flavor and potential.  The variety of basil can take you around the world and back to your home kitchen. So lets talk about what’s in the box…

Beets

CSA 6-21-2017

Have a glimpse : )

Carrots

Chard

Cilantro

Cucumbers

Dill with leaf and flower

Feher Ozon Peppers

Italian basil

Kale

Mint

Non-Italian basil

Parsley

Potatoes

Rattlesnake pole beans

Shishitos

Spring onions

Summer & winter squash

Summer greens: nasturtium, garnet stem dandelion, golden purslane

 

Post by: Shaquannah Faison

Fennel braised in tomato sauce

This recipe is great as a side dish or main course.  Cooking the fennel slowly really softens the licorice flavor and fibrous texture of the vegetable. I used tomato sauce leftover from making shakshuka which reduced the overall prep time for this dish.  The flavor of the tomato sauce is better prepared ahead of time but feel free to make this recipe to suit.

Recipe:

1 fennel bulb,  quartered with fronds removed

½ onion, diced

1-2 cloves garlic, crushed

1 T oil

Salt and pepper

2 cups tomato sauce

 

In a large pan, heat oil. Soften onion and add garlic. Cook until fragrant. Add quartered fennel, sweat about 5 minutes, frequently stirring vegetables. Add tomato sauce and simmer for about 35 minutes. Taste and adjust seasoning. The dish is finished when the fennel is nearly translucent and tender. The recipe makes enough for four servings; try the dish with grilled fish, a fried egg or serve with rice. Enjoy!

Variations: Add diced carrot, chopped chard stems, or toasted fennel seeds

Posted by: Shaquannah Faison

Crazy about carrots…

Our first spring carrot harvest has arrived. The strawberries are ripe and delicious again this week, and a massive kohlrabi awaits our CSA patrons.

 

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This week you will find the following items in the CSA box:

Broccoli

Beets

Carrots

Kohlrabi (Don’t forget to grab one)

Chard

Collards

Kale

Bulb Fennel

Napa cabbage

Strawberries (Don’t forget to get a quart)

Garlic Scapes

Cilantro

Dill

Parsley

Basil!

 

 

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