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Stone Hollow Farmstead is an artisan farm located in Harpersville, Alabama.  Stone Hollow produces dairy and creamery products, along with canned goods, eggs, fresh flowers, herbs, skin care, and more.

Tuesday Table

SPRING 2018, WEEK 4

Michael Celozzi

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WHAT'S IN THE BAG


A complete list of the contents of the CSA share this week

From Friends

  • Polenta - Habersham Farms / Mentone, Alabama - keep in the fridge or freezer
  • Asparagus - Habersham Farms / Mentone, Alabama
  • Fingerling Potatoes - Habersham Farms / Mentone, Alabama
  • Beefsteak Tomatoes (Green) - Greenleaf Nursery / Joppa, Alabama
  • Salanova Lettuce - Gardens on Air / Gadsden, Alabama
  • Pinto Beans - Alabama-Florida Line

From Stone Hollow

  • Kale or Spinach - one or the other
  • Garlic Chives
  • Canned Tomatoes
  • Buttermilk
  • Yogurt
  • Caramel
  • Goat Cheese Cheesecake Bouchons - top with our caramel

Milk Share

  • Stone Hollow Farmstead / Harpersville, Alabama

Cheese and/or Yogurt

  • Thomasville Tomme - Sweet Grass Dairy / Thomasville, Georgia

Flowers

  • WIld Dogwood
  • Wild Azalea
  • Ranunculus
  • Jonquils
  • Daffodils
  • Snowball Hydrangeas
  • Viburnum
  • Mint
  • Elaeagnus

Recipes From Friends and Family

Mamaw's Stewed Pintos

(yields 4 servings)

INGREDIENTS

  • 2-2½ cup fresh pinto beans, picked through and rinsed
  • 2-3 strips good bacon - we love Marble Creek's from Sylacauga
  • water to cover + 1-quart water
  • 2 tsp. ground black pepper
  • sea salt to taste
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DIRECTIONS

Place washed beans in a medium saucepan and cover with water. Bring to light boil over medium-high heat then lower to medium and simmer for 2 minutes. Drain and rinse and return to pot. In a separate saucepan, add water, bacon and pepper and bring to boil over medium-high heat. Lower to medium-low and simmer for 30 minutes.

Add broth to blanched beans (remove or retain bacon as preferred) and simmer on medium-low until tender. Salt to taste and serve with broth and cornbread.

 

Pan Fried Polenta w/ Goat Cheese + Asparagus

(yields 6-8 servings)

INGREDIENTS

  • 2 cups milk
  • 2 cups water
  • 1 tsp. sea salt
  • 1 cup polenta
  • 2 tbsp. grapeseed, sunflower, or safflower oil + 2 tbsp. for topping
  • water to cover + 1-quart water
  • 2 cups asparagus, bottom stems removed and sliced into 1½ lengths
  • 2 tsp. ground black pepper
  • sea salt to taste
  • 2 tbsp. butter
  • 1 yellow onion, sliced into ¼ in. slices
  • 2 oz. goat cheese, crumbled

DIRECTIONS

In a medium saucepan, add water, milk, and salt to boil. Add polenta slowly while whisking. Lower heat to low, and continue whisking for 5-7 minutes or until smooth and creamy. Coat 9 in. square baking dish with 1 tbsp. oil and carefully pour in the polenta. Set aside to cool (can be refrigerated up to 2 days). 

Heat cast iron skillet on medium-low heat and add 1 tbsp. oil and 1 tbsp. butter. With oil heated, add onion slices and a pinch of salt. Cook for 20 minutes or until lightly caramelized, stirring often to avoid burning. Remove and set aside. Add remaining oil and butter and turn heat to medium-high. Add asparagus and a pinch of salt and cook for 5 minutes or until tender, stirring often. Return onions to pan and toss with asparagus.

Heat a different cast iron skillet on medium and add 1 tbsp. oil. With a 3 in. biscuit cutter or knife, cut round or square pieces out of set polenta. Add to pan and fry until browned and crispy, about 2 minutes per side. Plate polenta cake, then onions and asparagus, and crumble with goat cheese.

 

Fried Green Tomatoes

(yields 4 servings)

INGREDIENTS

  • 2 medium green tomatoes
  • ½ cup all-purpose flour
  • 1 cup white vinegar
  • 1 cup buttermilk for marinade + 1/2 cup for batter
  • 1 egg
  • ¾ cup cornmeal (or polenta)
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • ¼ cup safflower oil (or any high smoke point oil)

DIRECTIONS

Cut tomatoes into ⅜ in. slices and place in bowl and cover with vinegar. Let sit for 7 minutes. Remove tomatoes, pat dry, and dust lightly with flour. Let sit for another 10 minutes, then carefully shake to remove excess flour. In separate shallow dishes, add buttermilk and egg in one and cornmeal mixed with 1 tsp. salt and pepper in another.

Heat oil in a cast iron skillet over medium heat. Beat egg into buttermilk. Dip tomato slices in buttermilk and egg, and then cornmeal or polenta mixture. Fry the tomato slices in batches so as not to crowd the pan -- 3-5 minutes per side, or until brown. Place cooked tomato slices on a paper towel lined plate or cookie sheet. Serve with hot sauce or homemade remoulade.




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