Light That Lingers in the Garden | 2023 CSA Week 3

Chive blossoms starting to bloom

It is a beautiful spring day here at the farm! I trust your holiday weekend was wonderful and hope you’re enjoying the rays of sunshine today following our wet and cold weekend.

We have a great line up for todays CSA! 

The team at FarmStand have been packing up the CSA boxes with care, making sure that each one is filled with the freshest and most delicious produce. They know that the families who received the boxes are thrilled with the bounty of spring flavors, and they love to hear your feedback each week.

First from Stone Hollow Farmstead, our team has been busy picking strawberries and tending to all the gardens.  If you can’t consume all the strawberries we are sharing now just freeze them and use them in smoothies. They make a great ice replacement. 

We gathered a few small green onions and included them in our herb bundle to use for extra zing and color to your dishes. The hens have been busy laying eggs since the days have gotten longer (long day length increases production) so is seems lately there is a bounty each day. Eggs are good for 2 months. The ones you received today were gathered this weekend, of course they never last beyond a week in my house.

Our garden beds filled with fragrant herbs


From Our Farm
  • Strawberries 
  • Eggs 
  • Herb Bundle with Green Onions 

  • Ciabatta | Hinkle’s Bakery 
  • Asparagus | Habersham Farms 

  • Baby Sweet Vidalia Onions | Georgia
  • Honey with Honeycomb | Georgia
  • Sweet Potatoes | Mississippi
  • English Peas 
Wild strawberries


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. 


The baby Vidalia onions are a super short season and we love to pickle them. This will be the only batch we will have of these delicacies. They are the perfect complement to the all dishes and add a touch of spicy and savory flavor to salads and such. Be sure to use the greens also!!

Clean and dry the onions, rub with olive oil. Make sure your cast iron skillet is oiled well. Heat the over to 350F. You can slice the onions longways in half. Season with your favorite seasoning (we love rosemary and lemon or thyme and rosemary). Cut tiny pads of butter and lay on top of the onions. Bake for apron 35 minutes or until tender and caramelized. Drizzle the juice over them once plated.

Farm fresh eggs on the marble counter


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. 

Hoop beds on our farmstead before they have bloomed


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. 


The Mississippi delta sweet potatoes need no introduction or description if you’re from the south! Their sweet and earthy flavor make for the best side dishes.


I had to go beyond our Alabama border to find English peas, but they are certainly one of our favorite peas this time of year. They were sourced from a Florida farm, and are the perfect addition to spring meals. 


Corey Hinkle rises early each day, baking his signature bread. The smell of fresh bread wafts through the air when he arrives to make his delivery! Today we have Cibatta. This is delicious and so versatile. 

Suggested Uses

    1.    Bruschetta | Slice the ciabatta bread and toast it in the oven or on a grill. Top with diced tomatoes, fresh basil, garlic, olive oil, and a sprinkle of salt and pepper.

    2.    Panini | Use the ciabatta bread to make a panini sandwich. Layer with your favorite meats, cheese, and veggies, and grill until the cheese is melted and the bread is crispy.

    3.    Crostini | Slice the ciabatta bread and toast it in the oven or on a grill. Top with your favorite spreads, such as hummus, tapenade, or goat cheese.

    4.    Grilled Cheese | Use the ciabatta bread to make a gourmet grilled cheese sandwich. Layer with your favorite cheeses and add-ons, such as ham, tomatoes, or avocado.

    5.    Garlic Bread | Slice the ciabatta bread and brush it with garlic-infused olive oil. Toast in the oven or on a grill until golden brown and fragrant.


Our highlight for todays CSA is Georgia honey with comb. We will have Alabama Honey soon but for now we needed to borrow from our neighbors. This sweet golden honey includes the comb and adds an extra bit of texture and flavor to the honey. My fondest memory of my granddad, who owned a grocery store in Hanceville, AL and was the towns butcher, is how much he loved the honeycomb! He would treat it like chewing gum and savor the flavor as long as the honey would last. The grocery store was named Bland and Bland Grocery in case you know the area.



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. Shaved Asparagus with Sweet Peas | Sweet Cayenne

*Here is a great idea for dinner. Just cook your sweet peas and use in place of the snap peas they call for.

2. Pasta Carbonara with English Peas | Farm Flavor

* Use English peas and fresh eggs

3. Baked Brie with Honeycomb | FeedFeed

*Use honeycomb and serve with ciabatta

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.