News and Events

  • June 29th, 2011

For those of you who are loving the ability to order meats, cheeses, eggs, honey, etc. along with your garden vegetables, I just want to bring to your attention that we are going to change it up just a bit….

For the items from Stone Cross Farms, (a lot of the beef, pork, and all the cheeses) we will be offering them every few weeks now instead of weekly.  We recently offered some ground sausages from a our asparagus farmer—it’ll be the same way. The reason for this is that it takes quite a bit of resources to pick-up the items each week and quite frankly, weekly exchanges are not being able to be justified financially.  We need to make this small change so that we can keep offering you their awesome products.  With that being said, the cheeses will keep great (especially unopened) for a long, long time.  The meats (I guess that is obvious) will keep for a long time when frozen.  So this week we are offering their products but it will be the last time for several weeks—so enjoy!

We are currently looking a few different avenues of streamlining the logistical end of all this with a few farmers to see if we can’t better utilize our resources.  As this is all a learning process for all parties, personally, I appreciate your understanding and your future orders.

Each week the vegetable offerings from our farm are expanding, fruits are changing and other items will trickle in.  For example, this week we have fresh garlic, blackberries, and a few new squashes.  I urge you to encourage your co-workers and family to participate in the a la carte offering when it poses an opportunity for you to re-route some grocery dollars.

We appreciate the opportunity to provide local foods to folks who appreciate them; as our a la carte program is brand new, we’ve had many, many unexpected mistakes and our customers have been so patient.  We have tried to rectify each and every one of them.  Please encourage your friends to participate so that this program of collaboration can continue!

Much appreciation!


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  • June 29th, 2011

This week is a little clean-up on a few crops:  radishes, turnips, and carrots.  We will be disking under the crop areas that had those items, a lot of lettuces, and peas….getting ready for fall crops to be planted.  Hard to believe, huh?!  We hope to be able to have several of the time offerings again in several months. Hopefully we will have a better fall for radishes as compared to the knobby ones the soil produced this spring—the ground became solid like concrete, which made for a difficult environment for them…

There is starting to be tiny little green beans, some bell peppers are an inch or two in size, the eggplants are starting to bloom.  We can see small crowns of broccoli, cabbage heads are starting to form.  Lucas and Elly had a good time scouting the tomatoes with Shane and I the other evening.  As we walked through the rows, Lucas was looking for “doors” to cut through so he wouldn’t hurt any plants.  (A positive way of looking at missing plants in a row!) Our honey bees are working overtime on the watermelons—they are swarming like crazy!  The rains have made the weeds go bonkers, so the workers have been very focused on us trying to keep them under control.  Having a garden that is over 20 acres in size—-well, weeds are our biggest nightmare!  It’s been too wet to cultivate and quite frankly, many days too wet to even get a hoe out.

For those of you who were a part of the program last year…you learned a little about our workers.  It’s amazing what one year of experience will do.  For those of you who don’t know, we employ migrant workers through the Department of Labor.  These men are all family or friends from Veracruz, Mexico and are phenomenal workers!!  Currently we have 8 workers at the farm where we must provide them housing, transportation, and so on and so forth.  Well, a lot of the food has been extra muddy lately (which you’d expect) so we’ve been having to hand wash before we can package.  Last night I went out to check on them and to go over the game plan for today.  One of the men, Jorge, called me over to show me that when they washed the squash and zucchini, they put them in crates by size (without being told).  That was really neat for me to see because it showed us that they are trying their best to do their part in simplifying this process, keeping the cost of production low and understanding what we are doing.  They understand that if they want to continue to have a job, we have to be able to provide products of value—it was a pivotal moment to realize they are really taking ownership in accomplishing our mission!!

I have had a few folks inquire about what is what in your CSA shares.  IF EVER in doubt, please ask.  I don’t want you making a rhubarb dessert with swiss chard then wondering what happened!!   The Swiss Chard is the beautifully colored greens in your share.  They are very nutritional for you!!!  The leaves and stalks are loaded with vitamins A and C, and a great source of calcium and vitamin K.   I’ve always thought Swiss Chard reminded me of spinach and beet greens, come to find out, they are of the same families of each.  You can keep it for several days—unwashed in a food storage bag with a damp paper towel.  Be sure to wash it before eating—you can do this by swishing around in cold water before preparing.  You can substitute it for about any cooked green for soups, quiches, or dips.

FYI—the turnips are more purple with white on the bottom half (purple-top turnips), and the radishes will be a variety of colors, shapes and sizes… The large “rossette” looking plant is the Chinese Cabbage.  This has kinda been a mystery plant to me, since it was our first time ever raising and it didn’t grow upwards to form a tight head like what I expected.  We think that is because the plants were in the greenhouse for a while longer than we had hoped since it was so wet for so long.  Our extension agent said that the longer we leave the plants out, the spicier they will become….so we decided to harvest now for you!

Hope you have a fun week in the kitchen!!

Most Graciously,
Mary & Family

Proud tomato farmers!!


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  • June 29th, 2011

Here’s some recipes for the week for your CSA shares!

Wondering what to do with your chinese cabbage, carrots, swiss chard, summer squashes, radishes, turnips, herbs, and other?

 

Chinese Napa Cabbage Salad

Ingredients

1 (3 ounce) package chicken flavored ramen noodles

1/4 cup butter

1/2 cup sesame seeds, toasted

1/2 cup blanched slivered almonds

1 large head napa cabbage, shredded

6 green onions, chopped

1/4 cup vegetable oil

1/4 cup rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1/8 cup white sugar

 

Directions

  1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
  2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

The Chinese Cabbage is new to me, so I’m real excited about making this over the next several days!  I found this recipe on allrecipes.com and it comes with great reviews.

 

 

Sauteed Chicken Breasts with Creamy Chive Sauce

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

1 teaspoon kosher salt, divided

1/4 cup plus 1 tablespoon all-purpose flour, divided

3 teaspoons extra-virgin olive oil, divided

2 large shallots, finely chopped

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream

1 tablespoon Dijon mustard

1/2 cup chopped chives, (about 1 bunch)

  1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
  4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

 

I found this recipe on-line back in the fall when I was working on compiling recipes….knowing we were going to have chives to offer this season, I wanted to find a few really neat recipes.   This one is great.  However, chives added to about anything add a nice “zing”!  Eating Well is to credit for this find.

 

What do I do with savory, if that’s the herb I get this week?

Like with most of the herbs, you can dry them if you aren’t ready to use soon.  However, keep them air tight in your fridge and you will have fresh herbs to use for quite some time.  If you like oregano, you’ll probably enjoy savory.  It’s great to add to spaghetti sauce (as would be your chives, or if you get some of Jeneen’s garlic). Savory pairs well with lentils.  If you have a zucchini and tomato dish, add some savory.  I’d wager to say, it would go great eggs and greens.

 

Easy poached egg with greens, compliments of Jeneen

This is a super easy meal to prepare and can be fat-free (except for the small amount in the egg) if you use a little water instead of olive oil. Use any greens (arugula, beet tops, kale, chard, dandelion, pak choi, etc.) Put a little water (or olive oil) in sauté pan wilt greens and chopped tomatoes (or any other vegetable!) salt and pepper to taste; crack an egg on top and cover so the egg steams on top of the greens.  Cook to desired doneness. You can squeeze some hot sauce on top, maybe mustard, options endless….your choice.

A side note to Jeneen’s dish—-Breakfast for supper is one of my staple “fall back dinners”—-when I’ve waited too long to thaw something out and plan accordingly.  The other night I was making scrambled eggs (from Dave Davidson, the egg farmer), so added some swiss chard that I wilted just prior to cooking the eggs, and served with some bacon from Stone Cross Farms. Had some home-made blueberry jam on our biscuits—-just doesn’t get any better!

Tasty Turnips…

For small turnips, just wash, peel, and slice into equal sized thin slices.  Carmelize them by tossing in a little olive oil and salt and roasting them at 400-450 degrees until browned and tender.

Specialty summer squashes: some may sneak in your CSA share.  Take time to appreciate their intricate detail.  You’ll want to minimize cooking them to really enjoy them the most.  Over the weekend, I helped do a “tasting” at one of the grocery stores we sell to—-we diced very small, sprayed the skillet with a little olive oil, put the squash on, dashed with some “mix it up salt” (which was salt, pepper, onion, garlic) and sauteed for about 5 minutes.  It was SO good.  Actually I think a few folks decided to make dinner out of our squashes.  They’d keep coming back, talk and eat, talk and eat!

 

Let’s face it, sometimes you just have to run by the grocery to pick-up summer last minute.  Think about what you can get and “add to” at home from your CSA share.  For example, potato salad….add some fresh radishes and/or carrots, stir and guaranteed to be enjoyed more!

We were at a Young Farmer’s cook-out a few years ago and I recall eating this pasta salad that was so good.  I went and asked the lady how she made it….come to find out, the main pasta came from a box, and she added little blocks of cheese and tiny, raw-diced

from Jeneen's kitchen, eggs with greens

squash and zucchini—-oh it was good!  Be creative and decide to integrate these fresh goodies any way you can….even when hurried.

 


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  • June 22nd, 2011

Carrots!! They made it…and we are really excited.  As silly as that may sound, last year we gave them so much TLC and they just didn’t do much at all.  I was so determined to make it work, so we tried something else….made a raised bed in our field and seeded there—as challenging as Mother Nature has been for us this spring, the carrots have thrived.  Hope you enjoy!

Onions—if you are like me, you use them about 1/2 the time you cook.  When you have a garden in your back yard, and you need onions, regardless if they are still spring green onions or harvestable bulb onions, or in-between, you get to harvest….so you’ve got a little to add to your creative juices for the week.

Basil…oh, basil, it’s such a nice thing to have handy.  You can make some pesto, or simply keep on hand to flavor a number of dishes.  Don’t fret if you’ve got a worm hole in a leaf or two—the number one rule to produce is to wash…it’ll be just fine!

Summer squashes—-we do hope you will enjoy.  Some yellow squashes, some regular zucchini, and then we have some unique varieties that may show up.  One is the Zephyr, that once the plant is older, will produce a summer squash that is half green and half yellow.  They will all taste good!

Turnips—-these will keep for some time, so you don’t have to plunge into them today or tomorrow.  They aren’t really my favorite summer vegetable, but I do think it’s good to challenge yourself to try things you wouldn’t ordinarily purchase.  We are going to try the scalloped turnips this week—my hopes are set high because the restaurant that I got the recipe from—everything was wonderful!

Cucumbers….sure you will know just what to do with them, but if not, pair them up with that beautiful Romaine lettuce!

Romaine lettuce—-not to pat ourselves on the back, but think you will really like this.  It should keep pretty well if you need a break from all the salads.  Hopefully now with all the other items we can add, your salads are different each week now!

Golden Beets or Candy-Striped—-For all you beet lovers, these are a treat.  They are often purchased by white-table cloth restaurants, so enjoy fine dining in your own home!

At the farm this week we have had a lot of rain…which was much needed.  Our watermelons are starting to grow quite a bit

Our seeded melons will help pollinate the seedless watermelons

, we saw the first eggplant bloom today.  We have teeny-tiny peppers that resemble a belly-button when they first form, we are loaded with little tomatoes, the edamame plants are up, little green beans are starting to emerge from the blooms….lots of signs of life and good food!  We planted more sweet corn and green beans right before the rain, we got all the tomatoes staked and strung with twine (for support), and were able to do some cultivating and the dreaded chopping out weeds!  We hope you will have many nights of great tasting foods this week—take the time to enjoy these tastes!

 


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  • June 22nd, 2011

A few notes from Jeneen on cooking your pastured chicken:

Your local chicken is a little different than those that were raised in the industrial model and package with liquid injections. Our local farm raised meat and poultry cooks up differently because it is inherently leaner.  I have found that the average pastured “chicken body” –as we like to refer to them- cooks up perfectly in a 400° oven for 1 hour.  If you don’t have an instant read thermometer invest in one because it is a great tool when enjoying farm raised meats.  Cook to an internal temperature of 155-165° sticking the thermometer into the thickest part of the thigh.

 

To get crunchy skin use your fingers to loosen the skin so you can rub some butter on the breast side of the chicken but under the skin; add some chopped herbs under there, too.  If you are not inclined to handle the chicken body than a little olive oil and salt and pepper sprinkled on top will do.  Pre-heat the oven to 400°; put the bird in a roasting pan breast side up and baste a few times during the cooking process. Plus, it is always a good idea to let a bird sit for about 10 minutes after you take it out of the oven (tent it with some foil) which gives it time to reabsorb its own juices before carving.

 

If you are interested in butchering your chicken into individual pieces I highly recommend watching New York Times food writer Mark Bittman’s video… www.youtube.com/watch?v=zwiVxtOt2ZY

 


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  • June 22nd, 2011

Zucchini and Poppy Seed Crepes

Makes 8

1 -1/4 cups flour

pinch of salt

½ tbsp poppy seeds

grated zest of a washed lemon

freshly ground black pepper

2 eggs (farm fresh)

2 cups milk

2 tbsp butter, melted

2 tbsp finely shredded zucchini

In a large bowl, mix the flour, salt, poppy seeds, and lemon zest with some pepper.  Make a well in the center and break in the eggs.  Add half the milk and work these liquid ingredients into the flour.   Add half the melted butter to the remaining milk, then mix this into the flour mixture. When well mixed, stir in the shredded zucchini.  Cook the crepes in a heavy 7-inch frying pan; Heat a little of the remaining butter in the pan over medium-high heat.  When very hot, but not burning, pour in just enough batter to cover the bottom of the pan thinly.  Cook until the batter bubbles, then flip and cook until golden on both sides.

Note: For a more substantial dish, roll the crepes around a filling.  Try any of the following: cheese, cooked greens, onions or carrots.

Compliments of my collection of cookbooks, For the Love of Vegetables

(In college I worked for the KY Egg Council part time,  so became familiar with crepes.  They have interested me since).

 

 

Scalloped Turnips

4 tbs. butter

½ onion, thinly sliced

2 large turnips, peeled and thinly sliced

6 tbs. all purpose flour

1 tsp. salt

fresh ground black pepper

1 cup milk

½ cup of light cream

 

Preheat oven to 350 degrees.  Butter an appropriately-sized casserole dish.  In a heavy saucepan, melt 1 tablespoon butter.  Saute the onions until slightly wilted.  In a casserole, layer in this order: a third of the turnips, a third of the onions, 2 tablespoons of butter cut into smaller cubes.  Repeat the layer twice.  Mix the milk and cream together and pour over the turnip layers.  Cover and bake 30 minutes.  Uncover and bake another 30-40 minutes.

Compliments of the Tomato Shed Café Cookin Book

 

Turnip Risotto

4 slices thick-cut bacon

1 small onion, finely chopped

2-3 turnips, finely chopped (I’d peel first)

6-1/4 cups of light stock

2 cup Arborio rice (risotto)

Parmesan cheese

 

In a heavy saucepan, cook the bacon until crisp.  Set the bacon aside and drain all but one tablespoon of the drippings.  Add onion to the hot drippings and sauté several minutes.   Add the turnips and toss to coat with the fat.  Reduce the heat, add rice and toss a bit.  Add a ladelful of stock and stir until the stock is absorbed.  Repeat this process until most the stock has been added and the rice is tender.   Serve sprinkled with Parmesan and crumbled bacon.

Compliments of the Tomato Shed Café Cookin Book)

(We took a little get-away last December to Charleston, SC.  Our last day there we drove to a Tea Plantation and heard about this family who also had a CSA program, so we went to visit and then at their café where they grow about every vegetable they serve—-needless to say, it was fascinating to us and a highlight of the trip.  It happened to be my birthday, so Shane and the kids got me their cookbook.  These turnip recipes are from Babs Ambrose, the farmer herself).

 

 

Basil Pesto

1-1/2 cups fresh packed basil leaves

1 large garlic clove

2 tablespoons walnuts, almonds, or pine nuts

6 tablespoons packed chopped parsley

2 tablespoons grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons butter, melted

¼ teaspoon salt

Process the basil, garlic, nuts, parsley, Parmesan cheese, olive oil, butter, and salt in a food processor fitted with the knife blade until smooth.  Store, covered, in an airtight container in the refrigerator.  Yield: 8 (2-tablespoon) servings.

Compliments of Pride of Kentucky cookbook.

 

Very Simple Summer Squash

Dice up some yellow summer squash, and put it in a pan on the stove.  Add you some butter and brown sugar.   Add just a bit of water, cover with a lid and bring it to a boil, stirring occasionally.  Let it cook for 30 minutes or so, until desired tenderness.  You can adjust the amount of butter and sugar as you like.  I really think this is almost more a dessert—but it’s liked so much at our house, it’s a staple side-dish in the summer!

(Raising a garden, you can tend to get burnt out on squash, so we try a lot of recipes, but this one still is Shane’s favorite!)

 

Orange Beets

1 tablespoons cornstarch

3/4 cup light brown sugar

3-ounce frozen orange juice concentrate

1/2 cup cider vinegar

1/2 tablespoon butter

2 bunches of golden beets

Peel the beets, cut them into bite-sized pieces.  Put in a saucepan with about 1 cup of water, bring to a boil and cook for about 20 minutes.  In a separate saucepan, combine thoroughly (want a good mix, maybe even use a sieve) the cornstarch and sugar.  Blend in the orange juice concentrate with the cornstarch and sugar mixture, once the beets have finished cooking, then add about 3 ounces of the beet liquid and vinegar.  Cover over medium heat, stirring constantly, until mixture is thick and clear.  Add butter and beets, reheat and serve immediately.  Or, you can prepare this dish a day ahead and reheat slower over hot water or in the microwave.  Serves 6.

(slightly amended from Seasoned in the South)

 

A few ideas of other items…

Wondering what to do with the cucumbers or carrots?  Peel, dice and enjoy as a snack, with or without a dip.  Plain, fresh produce really is good.  Add them to a salad, topped with a little StoneCross Farms Cheese.

I remember my mother slicing turnips and eating with a little dash of salt.  It may not be something you would like daily, but interesting, none the less.

You can add your basil to about anything.  It will keep for quite some time if not refrigerated.

 

 

 

 

 

 

 


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  • June 21st, 2011

I think we are all in store for a rarity among many of us…local lamb!  This is Jeneen’s first year raising sheep and as with any livestock enterprise, it takes some time to get going.  When I first visited Swallow Rail Farm in late winter/very early spring, they were building fence…she was so excited to get her first few ewes in!  This year, Jeneen is working with her friend, and neighbor, Debbie Young.  Debbie raises Hamshire-Suffolk cross lambs in Finchville.  When Jeneen and I were talking months ago about how all this would work and her desire and need to generate farm income, lamb made sense.  It makes sense for us to provide Debbie an avenue of selling her lamb while Jeneen’s is up an coming.  It makes sense to be able to offer you an item that most of us in Kentucky homes overlook at the grocery. We need to try it and expand our palate. We are excited and hope you will be, too.

This should work real simple….you can express your interest in purchasing lamb and Jeneen will follow-up with you on details of the order.  To have Jeneen contact you, simply email me at mary@courtneyfarmscsa.com or enter “1” quantity from the online ordering menu, and I will share your contact info with Jeneen.  Please visit the online ordering menu at www.CourtneyFarmsCSA.com/products-page/

The lambs should be ready sometime late July / early August.

To get you a bit excited, we thought we’d share a few pictures from the Wiche/Smart household from Sunday—-she cooked a shoulder roast to celebrate Andy’s 40th birthday…watch as the day progresses…must have been great and enjoyed by all!


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  • June 15th, 2011

If  you have a recipe that others may enjoy, feel free to send our way to share….the more cooks in this kitchen, the better!!

Beer Cheese with Cilantro

(We LOVE this recipe!)

2 cups shredded Cheddar cheese

3 ounces cream cheese, at room temperature

2 tablespoons minced cilantro

1 clove garlic, minced

1/3 cup beer

Combine all the ingredients in a bowl and mix well.  Cover and chill.  Remove from refrigerator and form into a ball.  Serve immediately with crackers.

 

Summer Squash Casserole

(over the course of the summer when you have a garden, usually you will try about every squash recipe you can find…we like this one pretty well)

1 pound yellow squash, sliced 1/4-inch thick

1 medium onion, sliced 1/4-inch thick

2 tablespoons butter

3 tablespoons flour

1 cup milk

4 ounces shredded Cheddar Cheese

one 3-ounce can sliced mushrooms, drained

1/2 cup soft bread crumbs

1/4 cup chopped pecans, sauteed in 1 tablespoon melted butter

Cook the squash and onion in boiling, salted water until tender; drain.  Melt teh butter in a saucepan.  Blend in the flour.  Add the milk and stir until thick.  Add the cheese and mushrooms; stir until the cheese is melted.  Arrange 1/2 of the vegetables in the 1 and 1/2 quart casserole dish.  Cover with 1/2 of the sauce; repeat.  Bake, covered, at 350 degrees for 25 minutes. Sprinkle with the pecans.  Bake, uncovered, for 20-25 minutes.  Should serve about 4 people.

 

Zucchini Fans  (I think this one would be good for someone who may not be crazy over zucchini)

1/3 cup butter, softened

2 tablespoons minced fresh parsley

1/2 teaspoon dried whole tarragon

1/8 teaspoon salt

1/8 teaspoon pepper

4 small zucchini, no larger than 2 inches in diameter

1/4 cup water

2 tablespoons freshly grated Parmesan cheese

1 tablespoon soft breadcrumbs

Combine the butter, parsley, tarragon, salt and pepper; set aside.  Cut each zucchini into lengthwise slices, leaving slices attached on stem end.  Fan out slices, spreading evenly with butter mixture.  Place in a 15x10x1″ jellyroll pan; add water.  Bake at 400 degrees for 20 minutes or until crisp-tender.  Combine Parmesan cheese and crumbs; sprinkle on zucchini; broil 4 inches from heat for 2 minutes or until cheese melts.  Serves 4.  (Compliments of Seasoned in the South)

 

A real quick way to serve summer squashes is to slice thinly and brush with Italian dressing over the grill or olive oil with salt, pepper, and garlic.   Pretty good (and quick when grilling anyway!)

 

Swiss Chard

(I learned this recipe from Sarah Fritschner last year, with the Farm to Table work she does…very fresh and simple!)

1 pound Swiss Chard, washed

2 tablespoons olive oil

2 to 4 garlic cloves, minced

2 or 3 tablespoons water

Salt and Pepper or red pepper flakes

Cut stems and center ribs away from swiss chard leaves.  Slice stems and center ribs thin and reserve.  Chop leaves coarsely and reserve separately.  In a heavy skillet, heat oil over moderately high heat until hot but not smoking and saute reserved stems and ribs, stirring, until crisp-tender.  Add garlic and saute, stirring until garlic is fragrant.  Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted.  Add water and cook, covered, over moderate heat until leaves are tender, about 4 minutes.  Season chard with salt and pepper.  Chard may be made one day ahead and chilled, covered.

Swiss chard is something we grew up eating—to me it’s one of the most beautiful plants in the garden.  I even like it raw.


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  • June 15th, 2011

Week 3 is here…and so are lettuces, swiss chards, beets, some radishes, some summer squashes, cilantro, some turnips!  I think you are going to be impressed this week.  What is in each share may vary a little.

Cucumbers will be coming soon, squash and zucchini are well on their way.  You may receive a light green summer squash—those are the first picking of the Zephyr squash which after a few pickings, will be both yellow and green.  We spotted our first Sunburst squash in the field, too—pretty neat.

This week all of our CSA members will receive some eggs complimentary.  I’m thinking a lot of folks have never had the joy of eating farm fresh eggs….so we wanted to share that with you.  These eggs are beautiful and each chicken has a story as they each receive lots of attention from either farmer—Jeneen Wiche or David Davidson.

Lots of folks have shown excitement over the last several months about us being able to offer fruits and meats.  We are working on working with some new farmers—we have some different beef and pork options in the works, lamb will be soon….and whole chickens are available this week through the a la carte ordering.  Regarding fruits, we have Jeneen’s blueberries, her’s and a few other farmers’ blackberries will be available soon, and beginning this week we are offering black raspberries!

We are cheering today since we received 7/10 of an inch of rain this morning!  A month ago we couldn’t pay to get it to stop…until today, we we couldn’t pay to get any—-so very thankful for the showers….and that the late-July /early-August temps are outta here for a bit!

—Will post some easy recipes for this week’s pickings in a bit….enjoy!


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  • June 13th, 2011

Our menu is expanding….take a look at it tomorrow (Tuesday) for a full listing…..squash, zucchini, more berries, and chicken for the first time….more updates to come!

 

This week’s menu is going to include Cornish Rock cross hens.  Todd Clark and his family, just outside of Lexington, are like us, diversifying their farming operation to meet the demands of local consumers.  The Clark family has raised these chickens since they were 1 day old, and were harvested at 8 weeks. Todd’s chickens will come to you in vacuum sealed packages that were processed at Marksbury Farms, a USDA inspected processing facility in Garrard County.  The birds will be whole, without the liver, heart, etc.  These chickens were moved to new grass daily which gave them unlimited access to forages, new insects, while being supplemented with grain from Bagdad Roller Mills (right around the corner from our farm).  Todd’s chickens are non-GMO, have had no antibiotics or hormones.   The chickens will come to you frozen. Clean out some freezer area because, we will offer chickens based upon “harvest schedule” so, these would be a good item to stock up on!  The chickens will be around 6 pounds in weight, more or less.

Also, please note that if you want a Kentucky raised turkey for Thanksgiving…this week is the time to order!

 


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