Savor the Flavors of Spring Bounty | CSA Week 9

From Our Farm

• Strawberries
• Kale
• Green Onions
• Carrots 

FROM FRIENDS

• French Bread | Hinkle’s Bakery 
• Mushrooms | Grandview Farms

FROM OUR REGION

• Pickling Cucumbers | Georgia
• Purple Hull Peas | Georgia
• Squash | Georgia
• Jumbo Sweet Potatoes | Mississippi

The quintessential taste of summer, these juicy and sweet strawberries are bursting with flavor. Enjoy them on their own, add them to your morning cereal, yogurt, or smoothie or yet, whip up a luscious strawberry shortcake. My granddad’s 'Cat Head Biscuit' recipe can be found here.

First make our Crispy-Bottomed Cathead Biscuits

Wash, hull, and slice 1 quart of strawberries

Place in a medium bowl, cover, and place in the refrigerator to chill briefly.

Serve the warm biscuits with a generous scoop of the prepared strawberries and top with vanilla ice cream or whip cream

Packed with nutrients and renowned for its versatility, kale makes a fantastic addition to salads, smoothies, or sautés. Experiment with different recipes and discover your favorite way to enjoy this leafy green powerhouse.

These slender and aromatic onions add a mild yet distinct flavor to your dishes. Incorporate them into stir-fries, soups, or as a garnish for that extra touch of freshness.

Crunchy and vibrant, carrots are a classic favorite for both snacking and cooking. Slice them into sticks for a healthy snack, grate them into salads, or roast them to enhance their natural sweetness.

Nothing beats the aroma and taste of freshly baked bread. Hinkle's French bread is crusty on the outside and soft on the inside, perfect for savoring with soups, making sandwiches, or creating delightful bruschetta.

Earthy, savory, and full of umami, mushrooms add depth to any recipe. Sauté them with garlic and herbs, toss them into pasta, or use them to create a hearty vegetarian main dish.

Russ and I went to North Georgia for a long weekend during chanterelle mushroom season and were served a  delicious appetizer on bread. Here is my version of it on Hinkles French bread. 

• 1-2 Green Onions with tops, chopped
• 1 oz Olive Oil 
• 1-2 pads of butter, melted
• Fresh Mushrooms, sliced (you might want to add other mushrooms to the portion given in this csa)
• 1/4 cup Dry White Wine
• Pinch Salt, to taste
• Pinch Pepper, to taste
• 1 Garlic Clove, minced
• 2 tsp Coconut Aminos

- Sauté onions in butter and olive oil in a cast iron skillet

- Stir in remaining ingredients and sauté over medium heat until mushrooms are tender, add white wine to deglaze pan.

- Remove mushrooms to rest in a bowl while you make the sauce.

- Add a bit of all purpose flour to the liquid and simmer to make a sauce.

- Re add the mushrooms and any juices that they rendered back into the sauce pan.

- Slice and toast the bread, butter it and add mushroom topping with sauce.  YUM!!!

Tangy, crispy, and full of flavor, these cucumbers are an ideal snack, make great salads, or indulge in their satisfying crunch and enjoy the vibrant tanginess.

From the rich soils of the delta, these nutrient-packed powerhouses are not only delicious but also incredibly versatile. Bake them, mash them, or use them in casseroles, and relish the comforting flavors they bring to your table.

With their vibrant hue and tender texture, these peas are a delightful addition to your summer meals. Cook them up with some savory spices and savor the taste of the South.

Embrace the season's bounty with these versatile and nutritious vegetables. Roast them, sauté them, or use them as a base for delicious vegetarian dishes. The possibilities are endless! I made squash croquets a few weeks ago. Recipe below.

• 6 Small Yellow Squash, stem and bottom removed
• 1 Egg, beaten
• 1/2 cup All Purpose Flour
• 1 Vidalia Onion, chopped 
• 1 cup Crushed Saltine Crackers (more if required to get the squash to come together)
• Herbs (your choice of cayenne, parsley, dill, rosemary etc)
• Grated Cheese of your choice (optional) 
• 1 cup Olive Oil
• Cornmeal

- Slice squash and onions and boil in broth or water for 5ish minutes until tender.

- Drain Well.

- Mix squash, onion, egg, crushed crackers salt, pepper, and herbs together. Mix well.

- The mix should hold together so that you can make patties. Sprinkle patties with cornmeal.

- Heat the oil in a cast iron skillet.

- Add patties to hot oil and fry for 6-8 minutes until golden brown. Drain on paper towels and serve hot. 

*Optional

If you still have some of your Ramp Pesto from previous CSA, add a dollop of yogurt and some mashed avocado to your ramp pesto and mix throughly. Serve with the croquettes and enjoy!

As you unwrap your CSA box this week, let the vibrant colors and enticing aromas inspire your culinary adventures. Experiment with new recipes, explore the flavors of each ingredient, and appreciate the dedication and hard work of our local farmers. Don't forget to share your creations and experiences with us on social media using the hashtag #CSAWeek9. We love hearing from you!

Thank you for your continued support of local agriculture and for being part of our CSA community. We hope you enjoy the fresh produce and delicious offerings in CSA Week 9. 

Until next time, happy cooking and happy eating!

1. Crispy-Bottomed Cathead Biscuits

2. Creamy Cucumber Salad

3. Southern Purple Hull Peas | Julia's Southern Kitchen

4. Strawberry Paper Plane Cocktail | Justine's Snacks