Welcome CSA members, To the exciting and bountiful first week of Stone Hollow Farmstead's Summer CSA!
We are thrilled to embark on this journey with you, as we join forces with a remarkable group of local farms to bring you the freshest and most delectable produce straight from the earth.
WHAT's IN THE BASKET?
From Our Farm
- Flat Leaf Parsley/ Baby Greens
- Green Onions
- Basil Pesto
- Fresh Hen Eggs
- Bread | Hinkle’s Bakery
- Heirloom Tomatoes | Habersham
- Romanesco | Hamm Farms
- Red Cabbage | Hamm Farms
- Zucchini Squash | Love Light Farms
ROMANESCO + RED CABBAGE
First up, we have Hamm Farms, a multi generational farm. Farmer Dwight’s parents and grandparents were farmers, and he and his son Chris, continue on with the families dedication to farming. This week, they bring you the extraordinary Romanesco, a mesmerizing vegetable that resembles a work of art with its captivating fractal patterns.
Alongside, they've carefully harvested purple cabbage, a vibrant and versatile ingredient that adds a pop of color to any dish.
Next, let's talk about Habersham Farms, where the sun-kissed fields yield some of the juiciest and most flavorful heirloom tomatoes you'll ever taste. Bursting with the essence of summer, these tomatoes are a true delight for your taste buds. Get ready to savor the incredible flavors that only locally grown tomatoes can offer.
FROM STONE HOLLOW FARMSTEAD
From our farm, Stone Hollow Farmstead, we present an assortment of treasures for your culinary endeavors. Tender and vibrant carrots, bursting with sweetness, will find their way into your kitchen. The freshness of flat leaf parsley and baby green onions will add a delightful touch to your salads and recipes. Broccolini, a delicate and tender vegetable, will make a charming appearance, offering a unique twist to your dishes.
To enhance your creations further, Stone Hollow Kitchen we took our field of Basil and made our delicious Pesto, bursting with the rich flavors of fresh basil, grana padana aged parmesan and local pecans. And let's not forget the fresh hen eggs, gathered with care and offering a taste of pure farm goodness.
Cory Hinkle, the master baker with a passion for artisanal bread, graces us with his expertise this week. Prepare to indulge in his freshly baked bread, carefully crafted with the finest ingredients and baked to perfection. The aroma alone will transport you to a world of mouthwatering delight.
Lastly, we welcome Love Light Farm, where the abundance of summer shines through their bountiful harvest. Zucchini squash, plump and vibrant, brings a touch of freshness to your meals. The possibilities are endless, from grilling to roasting, or even adding them to a flavorful stir-fry.
*Recipe below for Squash Croquettes
- 6 Small Yellow Squash, stem and bottom removed (or zucchini)
- 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
- 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.
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!
Creamy Basil Pesto Chicken
- Boneless Chicken Breast (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. This helps the chicken cook quickly and evenly without drying out, and it's also a great way to serve more people.)
- Salt & Pepper
- Olive Oil
- Green Onions
- Grape (or Cherry) Tomatoes
- Basil Pesto
- Heavy Cream (or coconut cream)
- 1 Lemon, juiced and zested
- Parsley for Garnish
- Pat chicken breast pieces dry. Season with salt and pepper generously on both sides.
- In large cast iron skillet, heat 2 tablespoons olive oil until shimmering but not smoking in a cast iron skillet. Add the seasoned chicken to the hot skillet and cook over medium-high heat for 2 to 3 minutes, turning once. Remove the chicken from the skillet and set aside for now.
- Add a bit more olive oil to the skillet and add veggies of your choice. I have included sliced zucchini, halved carrots, chopped green onion, and whole grape tomatoes. Season with sea salt and black pepper or your favorite seasoning. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened. If you want to soften the carrots add a bit of broth to the skillet before adding and cook carrots alone for 3 minutes, remove and then add the remaining veggies.
- In a small bowl mix the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add parsley or fresh basil for garnish. Serve hot with your favorite grain or pasta.
With the combined efforts of these incredible farmers, your CSA box is filled with the finest and freshest produce, carefully cultivated and thoughtfully curated for your enjoyment. So savor every bite, relish in the flavors of the season, and let the culinary adventures of this Summer CSA transport you to a world of farm-fresh delight.