And Just Like That...It's May
Can you believe we are already in the month of May? The weather has been glorious and it is a joy to behold life at our Harpersville, AL farm, just a short drive down Highway 280. It feels like the Earth is popping with wonder, color, produce and LIFE. The work is hard – no one season more than most others – but spring time is when we see the fruits of that labor in ways that are so very rewarding.
This week’s CSA share includes red new potatoes from our friends at Penton Farms. This Verbena, AL-based farm is known for producing so many things we love: peaches and strawberries, purple hull peas and okra, pumpkins each fall. This week’s potatoes are so perfect that it is hard to think about doing too much to them, cooking-wise, to enjoy them. This is a fun recipe that would be fun to involve your little ones with in the kitchen.
There is just something about kids and anything that involves ‘smashing” things.
Farmer Hab in Mentone sends us more of his tender asparagus. These shoots love that north Alabama soil and one taste will prove that out. The same could be said for the cocktail tomatoes from Greenleaf Farms in Cullman AL.
Speaking of all the myriad ways our food comes to harvest, think about the shiitake mushrooms we have this week from Grandview Farm. What started as a hobby for Charles and Shiyrah Crowther soon “mushroomed” (we couldn’t resist…) into something far bigger. Outside of us including their treasures in your CSA baskets, you can find the Crowthers at the Saturday Pepper Place Market each week. Stop by their tent some time to get a look at how they grow these incredibly delicious fungi.
From our own Stone Hollow Farmstead, we’ve harvested cilantro and the prettiest red leaf lettuce, fresh strawberries, baby red Russian kale, as well as fresh eggs. And while it sounds like a pretty basic skill to have in one kitchen repertoire, knowing just how to boil an egg can be a bit scientific. Whether you are making egg salad or salade Niçoise, this is a great primer on how to ensure your eggs come out just right, every time.
Our favorite baker, Corey Hinkel, shares fresh pizza dough with our CSA members this week. Time and again, we hear from customers how much they love having this dough as a mid-week inspiration to something truly delicious. We thought it might be fun to consider what else we could make with this dough, beyond the traditional tomato-sauce and cheese-laden number. There are some fun ideas here and here. We love to think, and eat, outside the box!
We look forward to seeing you at pick-up – and when you post pics of all those great meals you’re making, be sure to tag us online. Have a delicious week!
What is in the box?
Red Onions | Hamm Farm
Asparagus | Habersham Farm
Cocktail Tomatoes | Greenleaf Farm
Pizza Dough | Corey Hinkel
Red Potatoes | Penton Farm
Shiitake Mushrooms | Grandview Farm
From Stone Hollow Farmstead
Red Russian Kale
Red Head Lettuce
Green Head Lettuce
Whole Milk | Working Cow Dairy
Hen Eggs | Stone Hollow Farmstead
Peonies, Jonquils, Mint, Irises
Recipes From Friends
Chanterelle and Roasted Asparagus Pizza