Let’s Get Roasting!
The first of the fall squash are starting to roll in and while it is still super-toasty outside, we still cannot wait to roast these beauties, especially the Delicata squash from Farmer Hab in Mentone. Consider cranking that oven up to 400*, lightly oiling a large roasting pan and tossing in 1”-thick slices of squash and roasting them until tender. Serve these with some thin slices of great prosciutto and a drizzle of herbaceous honey (and maybe a light sprinkle of Aleppo pepper) and you officially have fall-on-a-plate.
Farmer Hab also sends us some of his coveted heirloom tomatoes (which require no adornment) and spicy onions. These are a Russian variety called ‘kolobok’ and are often pickled in parts of Eastern Europe. You can certainly do that here too but we look forward to subbing them in any recipe that calls for traditional onions. They’ve got a kick!
We can thank the lingering early fall heat for more sungold cherry tomatoes from Belle Meadow as well as a bevy of fresh basil. I think there is some pesto-making in our future. If you plan to do the same, try freezing your pesto in an ice cube tray before transferring to an air-tight bag. You’ll then be able to taste summer well into winter.
From our own farm in nearby Harpersville, we have peppers, okra and fresh yogurt. We can imagine threading a bunch of okra on bamboo skewers and throwing them on the grill. When they come off, maybe you even drizzle some of that fresh yogurt on them with a healthy sprinkling of Middle Eastern za’atar spice. These would pair beautifully with grilled lamb chops and a few of those red potatoes from Belle Meadow.
There are speckled butter beans from Clanton as well as spring greens from Southern Organics which we are super thrilled to offer. Members of our Spring CSA will be happy to see a return of that fantastic rice from New Orleans. For the uninitiated who think rice is rice, talk to us after you’ve fluffed up a pot of this variety, known for its nutty flavor profile. Corey Hinkel has made us each a loaf of French bread that we can’t wait to slather with some creamy salted butter. If there is any bread left at the end of week, perhaps we’ll dip slices in a milk-egg-wash and fry up some ‘pan perdu’ (French toast to the rest of us.)
As always, we are delighted to be able to connect you with some of our favorite local and regional farmers. We are honored to call them – and you, our customers – friends.
What's In The Bag
A Complete List of Contents of the CSA Weekly Share
Sungold Cherry Tomatoes / Belle Meadow Farms - Tuscaloosa, AL
Basil / Belle Meadow Farms - Tuscaloosa, AL
Red Potatoes/ Belle Meadow Farms - Tuscaloosa, AL
Heirloom Tomatoes / Habersham Farms
Spicy Onions / Habersham Farms
Delicata Squash / Habersham Farms
Speckled Butter Beans / Clanton
Spring Mix / Southern Organics
Popcorn Rice/ New Orleans
French Bread / Hinkel’s Bakery
From Stone Hollow
Jalapeno Peppers / Stone Hollow FarmStead - Harpersville, Alabama
Okra / Stone Hollow Farmstead - Harpersville, Alabama
Yogurt/ Stone Hollow Farmstead - Harpersville, Alabama
Cow’s Milk / Stone Hollow Farmstead - Harpersville, Alabama
Cheese and/or Yogurt
Celosia / Stone Hollow Farmstead - Harpersville, Alabama
Dahlias / Stone Hollow Farmstead - Harpersville, Alabama
Gomphrena / Stone Hollow Farmstead - Harpersville, Alabama
Scented Geraniums / Stone Hollow Farmstead - Harpersville, Alabama
Herbs / Stone Hollow Farmstead - Harpersville, Alabama
Recipes We Love From People We Trust