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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 6

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

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  • Green Garlic - Hamm Farms / Cullman County, Alabama
  • Baby Vidalia Onions - Georgia
  • Asparagus - Habersham Farms / Mentone, Alabama
  • Country White Rolls - Hinkel's Bakery / Birmingham, Alabama
  • Self-rising Cornmeal - McEwen and Sons / Wilsonville, Alabama - organic
  • Fresh Pinto Beans - Blount County, Alabama

From Stone Hollow

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  • Pea Tendrils - use as garnish on a salad or a bowl of soup or for some texture in a sandwich as you would sprouts or microgreens
  • Arugula
  • Radishes
  • Hen Eggs
  • Marinated Tomatoes
  • Pickled Okra
  • Goat Cheese
  • Strawberry + Honey, Goat Cheese + Goat Milk Gelato

Milk Share

  • Stone Hollow Farmstead / Harpersville, Alabama

Cheese and/or Yogurt

  • Varied Aged Cheeses

Recipes From Friends and Family

Radish Pesto Farro Salad

(yields 4 servings)

INGREDIENTS

  • 1 cup farro
  • ¼ cup herbed pesto (from last week's share or your favorite pesto)
  • 1 medium red bell pepper, finely chopped
  • ⅔ cup feta cheese, crumbled (from last week's share)
  • 1 bunch fresh radish bulbs, thinly sliced
  • salt + pepper to taste

DIRECTIONS

In a saucepan, combine the farro with 2.5 cups water. Bring to simmer, cover, reduce heat to low and simmer for 25 minutes or until the water is fully absorbed. Remove from heat and allow to cool.

In a bowl, combine the cooked farro, pesto, bell pepper, and feta cheese. Add salt and pepper to taste, and top with fresh sliced radishes.

 

Creamed Asparagus w/ Toasted Almonds

(yields 4 servings)

INGREDIENTS

  • 1 medium onion (or the bulbs from your baby Vidalias)
  • 1 lb. asparagus, trimmed and sliced into 2 in. pieces
  • 2 oz. goat cheese or your favorite cream cheese
  • ¾ milk
  • ½ grated parmesan, plus extra for serving
  • 1 tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ toasted and sliced almonds

DIRECTIONS

In a large pan, heat the oil over medium heat. Add onion and cook until soft and browned. Add asparagus and cook until tender but not soft. While stirring, add goat cheese, parmesan, milk, and salt. Cook until the cheese melts completely and the asparagus is tender -- about 5 minutes. Serve warm topped with extra parmesan and almonds.



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