Tender Spring & Luxury Beans | 2023 CSA Week 2

Petite purple and yellow pansies in a flower bed, with a mix of light and dark purple hues, surrounded by green leaves and stems

Happy Easter and Blessings on this Passover weekend. I hope this CSA allows you to serve up many local, delicious recipes!

As the second week of the CSA program was unfolding, our anticipation was high for the fresh, seasonal produce that would be arriving from local farms. Habersham Farms did not disappoint, providing a beautiful bounty of asparagus that was plucked from the earth just hours before. The tender spears are a sign of the coming of spring and would make a perfect addition to any meal. We will be including asparagus and strawberries for a few more weeks because they have such a short season.

The regional offerings are equally impressive, with shelled pinto beans, baby red potatoes that were freshly harvested from nearby fields. We had hoped for green onions but they did not look good so we have included a basic yellow onion because you have to have an allium in your box!! I think fresh pinto beans are such a luxury. It is rare that you find them! The Caver’s of Caver Farms in Clanton was where I found them for the first time. (They also come to pepper place on Saturdays). I had the privilege to speak with Michelles mom, who is the matriarch of their farm and learned so much about canning these special beans! Anyway, I have included a recipe below from the Food Network to guide you while cooking these delicious beans. They are perfect for a hearty, home-cooked meal that would be sure to warm the belly and satisfy the soul.

From our farm you have a colorful and delicious array of produce and goods. The sweet and juicy strawberries are the crown jewel of the basket, while the eggs, herbs, and kale mix provide a versatile set of ingredients that can be used in a variety of dishes. And for those looking to indulge in something sweet, the drunken pears are a decadent and flavorful treat that could be enjoyed as a dessert or a snack.

To round out the offerings, Corey Hinkle provided a freshly baked French batard bread that is warm and crusty on the outside, yet soft and pillowy on the inside. The bread is a perfect accompaniment to the other items in the CSA basket and I strongly recommend using it to soak up the flavors of a hearty soup or stew


We feel such a sense of gratitude and satisfaction knowing you are here and love supporting local farm and farmers. The second week of the CSA program is off to a promising start, and the possibilities for delicious and healthy meals are endless.

An abundant raised garden bed full of white and yellow Spring flowers and fragrant herbs


From Our Farm
  • Kale Mix
  • Strawberries 
  • Eggs
  • Fresh Herbs
  • Drunken Pears

  • French Batard Bread | Hinkle’s Bakery 
  • Asparagus | Habersham Farms
  • Shelled Pinto Beans (Commonly known as October Beans)
  • Baby Red Potatoes
  • Onions
Kale Mix


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. 

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. 

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. 

A colander full of freshly washed speckled pinto beans on a blue tea towel


Colorful speckled beans, sometimes referred to as 'October Beans', are one of our Springtime favorites we look forward to every April.

A favorite way we enjoy this is to cover the beans with stock and toss in a handful of garlic cloves, pinch of red pepper flakes, drizzle of olive oil and white wine vinegar, a bay leaf, some herbs from your bundle, and generous amount of salt and pepper. Cook on medium heat until a gentle boil begins and then turn down to a simmer until the beans have begun just start to break down with a creamy garlicky broth. Enjoy with cornbread!

A variety of herbs on a wooden countertop


Strawberry Smoothie | Blend fresh strawberries, Greek yogurt, milk, and a handful of ice cubes. Add honey or agave to taste and serve.

Grilled Strawberry Skewers | Thread fresh strawberries onto skewers and grill until slightly charred. Serve with whipped cream or vanilla ice cream.

Strawberry Salsa | Combine chopped strawberries, diced red onion, diced jalapeño, chopped cilantro, and lime juice. Serve with tortilla chips or on top of grilled chicken or fish.

Asparagus Frittata | Whisk together eggs, milk, cheese, and chopped asparagus. Pour the mixture into a skillet and cook over medium heat until the eggs are set. Serve with a side salad.


1. How to Prep Fresh Pinto Beans | North Carolina Folklife Institute

2. Frittata with Asparagus, Tomato, and Fontina Cheese | Food Network

3. Swordfish with Asparagus & Beans | Bon Appétit

* Use both asparagus and sub with fresh pinto beans

4. Simple Strawberry Shortcakes | Bon Appétit

Leave a comment

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