What's In The Bag
A Complete List of Contents of the CSA Share Weekly
- Fresh Milled Yellow Cornmeal / McEwen and Son's - Wilsonville, Alabama
- Habanero Peppers / Hamm Farms - Hanceville, Alabama
- Butternut Squash / Jerry Gladden - Ashville, Alabama
- Celebrity Beefsteak Tomatoes / Jerry Gladden - Ashville, Alabama
- Okra / Jerry Gladden - Ashville, Alabama
- Crookneck Yellow Squash / Jerry Gladden - Ashville, Alabama
- Shiitake Mushrooms / Grandview Farms - Birmingham, Alabama
- Peaches / Wayne Headley - Clanton, Alabama
- Eggplant / Wayne Headley - Clanton, Alabama
From Stone Hollow
- Purple Onions
- Tatume Mexican Squash
- Fig Goat Cheese
- Dozen Eggs
- Atomic Cherry Tomatoes - Brad's Atomic Grape. These tomatoes are colorful and very flavorful. They won the 2017 national best in show for heirloom tomatoes!
Working Cow Dairy / Slocomb, Alabama
Cheese and/or Yogurt
2 of the Following:
- Chive Blossom Goat Log / Stone Hollow Farmstead - Harpersville, Alabama
- Goat Brie / Mount Enebro - Spain
Featured: McEwen & Son's
Fresh Milled Yellow Cornmeal
McEwen & Sons, located in the community of Wilsonville, Alabama. Several years ago Frank and his wife Helen started a corn-grinding business in an effort to embrace a healthier diet emphasizing organic foods and whole grains. They purchased a stone burr grist mill to grind only the finest organic corn into some of the most delicious cornmeal, grits, and polenta products available today. They also bag, seal, and sell healthy, hearty rolled oats and golden flax seed, beautiful polenta and numerous other products.
Their stone-ground organic grits, cornmeal, and polenta are served in some of the finest restaurants in the United States. We invite you explore their site, learn about their products, and try them all!!
Recipes We Love From People We Trust
Summer Peach and Tomato Salad - for this one use the peaches, beefsteak tomato, purple onion, and cherry tomatoes
Recipe from Deborah
Stuffed Tatume Squash
2 medium or 1 large winter squash, cut in half through the stem and seeded
2 teaspoons cooking oil, plus more for rubbing the squash and oiling the dish
3/4 teaspoon kosher salt
6 ounces chorizo or sweet sausage, crumbled or cut into small pieces (or ground meat) all optional
1 cup chopped purple onion
1 cup chopped cherry tomatoes
2 cups sliced eggplant
1 bell pepper
1 clove garlic
Freshly ground pepper to taste
2 cups cooked millet, rice, or
1/2 cup grated cheese,
Parmesan or other favorites.
Roasting the squash:
Scrape out the seeds. You can roast them if you want. Then rub them down in your favorite cooking oil, I use safflower.
I prefer to roast them face down. The bottoms where the flesh meets the baking sheet will get slightly browned.
They are done when you can pierce them with a knife easily. If overlooked you will find it difficult to stuff so keep a close watch. Usually 45 - 60 minutes.
Sauté meat until cooked thoroughly. Drain any excess liquids off and allow to drain until needed.
Sauté veggies with 2 tbls of oil and 2 pats of butter heated in a cast iron skillet until hot
Sauté onions, garlic until translucent. Add other chopped veggies and sauté until tender. Remove from heat and use as stuffing. If using ground meat add this to the meat and grain before stuffing.
Follow directions on package.
1. Preheat oven to 400 degrees F.
2. With a large sharp knife, pierce squash near the stem, cut your squash in half.
3. Use a spoon to discard seeds.
4. Rub the flesh of the squash with oil. Place face down on a rimmed baking sheet. Bake, face down, in the oven for 45 minutes to an hour. You'll know when the squash is done based on how easily a butter knife inserts into the flesh of the squash and also based on the wonderful smell.
When done, remove from oven, stuff with the meat, grain, and veggies mix, then top with your favorite cheese. Heat until melted.
Serve and enjoy.