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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.



Stone Hollow Farmstead


Blueberries from Stone Hollow

Blueberries are one of those lovely CSA additions that can find their way into any part of your menu – from a mood-setting opening cocktail to a refreshing salad, grilled meats to dessert. There is almost no course that blueberries can’t make brighter. Check out this non-alcoholic beverage: Watermelon Granita w/ Blueberries or this grown-up cocktail: Carolina Blueberry Barbecue Sauce Cocktail. Whip up a double recipe of this multi-purpose accoutrement: Blueberries in Gin Syrup. Toss in a handful of ripe berries and toasted almond slices to mixed greens and serve with our poppy seed dressing. Add blueberries to the main course in recipes like these that prove they pair beautifully with proteins like duck, Roast Duck w/ Blueberry Sauce, pork, Blueberry Glazed Ribs, and fish, Grilled Salmon w/ Quick Blueberry Pan Sauce.

Blueberries are packed with folate, vitamin C, vitamin B6, potassium, fiber and phytonutrients. They're great for your morning smoothie or Overnight Oats. And if you’ve somehow satiated yourself on the current crop of blueberries, take some time to freeze a few pounds for use in the fall and winter (they're even better in smoothies this way). Lightly rinse and dry your fruit before spreading in a single layer on a waxed-paper-lined rimmed cookie sheet. Freeze until just hard and transfer to a zip-top bag, sealing out excess air. Cared for this way, you will be swimming in phytonutrients in the cooler months!


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

From Friends

  • Heirloom Tomatoes - Belle Meadow Farm / Tuscaloosa, Alabama
  • Shiitake Mushrooms - Grandview Farms / Montevallo, Alabama
  • Banana Peppers - Cullman, Alabama
  • Blackberries - Mr. Sweatman / Cullman, Alabama
  • Black Eyed Peas - Chilton County, Alabama
  • Banana Peppers - Chilton County, Alabama

From Stone Hollow

  • Heirloom Tomatoes
  • White Satin Carrots
  • Assorted Squash
  • Cucumbers
  • Blueberries
  • Mint
  • Parsley
  • Tabbouleh Salad Base - see recipe below
  • Basil + Chive Pesto - contains nuts
  • Preserved Ponderosa Lemon - some information on this traditional ingredient
  • Drinkable Goat Yogurt
  • Goats Feta in Brine

Milk Share

  • Working Cow Dairy / SlocombAlabama

Cheese and/or Yogurt

  • Harvarti
  • Herbed Fresh Cow's Cheese - Stone Hollow Farmstead / Harpersville, Alabama

Recipes From Friends and Family

Tabbouleh Any Way

We have provided our members with an abundance of parsley this season. In addition to giving it this week, we thought we would use this as a learning exercise and prepared something we like to make with parsley: tabbouleh. It's nutritious, traditional, and fairly easy to make. It's the quintessential parsley dish, but the dish is simple and neutral enough to be able to take it different directions. We've provided the baseline of the dish -- chopped parsley, onions, cucumbers, and tomatoes. Y'all take it from there! Simply cook a grain (bulgur wheat, quinoa, farro, orzo) and add it and toss. Perhaps add more olive oil or vinegar or lemon juice. Consider adding toasted pine nuts or cashews, maybe some homemade croutons, garbanzo or fava beans; or how about some of our goat feta? Serve alone or with a grilled chicken breast or a baked salmon fillet, a few olives, a dollop of hummus, and some good pita or sourdough. 

(yields 2-4 servings)


  • container of tabbouleh mix
  • 1-2 cups cooked whole grains (bulgur wheat, quinoa, farro, rice)
  • 1-2 tbsp. extra virgin olive oil
  • 1-2 tbsp. lemon juice or red wine vinegar + lemon wedges
  • salt and fresh ground pepper to taste
  • optional: mint, more parsley
  • optional: anything extra you want to throw in: pine nuts, beans, cheese, croutons, banana peppers, more garlic, more onion, more cucumbers, etc.


Prepare grains according to their directions. Add to large bowl with tabbouleh mix. Dress with oil and juice or vinegar. Add additional ingredients, salt and pepper and gently toss. Let sit for 10 minutes for flavors to meld. Serve with lemon wedge.

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