Sunday, August 14, 2011
We are opening several spaces for the fall session of our 2011 CSA program. Read below for the details, and email us for the application.
Our fall program includes weekly shares of seasonal vegetables for ten weeks beginning September 7th. We provide a weekly e-newsletter that includes description of the vegetables along with recipes. When available, we will also introduce you to some locally, naturally grown fruits and vegetables produced by local farmers we know and trust.
In the fall season you can expect to receive a variety of fall and summer vegetables. The following vegetables will be grown for the fall season: radishes, carrots, turnips, beets, lettuce, salad mix, arugula, spinach, kale, mustards, bok choi, broccoli, cabbage, fennel, parsley and dill, swiss chard, tomatoes, squash, cucumbers, winter squash, green beans, okra, melons, corn, basil, peppers, eggplant and more. We will also include naturally grown apples from a local farmer.
Each weekly bag will include a minimum of five different vegetables or fruits and have an average value of $25. The cost is $25 per week for 10 weeks for a total cost of $250. A down payment of $150 is due with application by August 24th.
We deliver to Cobb county and the greater Atlanta area. Deliveries occur on Wednesday mornings and early afternoons, and in most cases, members can pick up sometime between lunch and the early evening.
◊ Wed. 11am-4pm at Parsley’s Catering, 1127 White Circle, Marietta
◊ Wed. 12pm-5pm Kennesaw State University, Student Center
◊ Wed. 1-7pm, Vinings (residential site: email for address)
◊ Wed. 2-8pm, Howell Station, NW ATL (residential site: email for address)
◊ Wed. 2-7pm, Virginia Highlands (residential site: email for address)
◊ Wed, 3-7pm, Decatur (2 residential sites: email for address)
◊ Saturday 8am-noon, Marietta Square Farmers Market
We do have enough spaces to add one more delivery site if it's on our current route and if the site can host at least 8 members. Contact us to see if your delivery site would fit into our delivery route.
Wednesday, August 3, 2011
Okra season is here so we're sharing the family recipe! Go buy some okra from your favorite farmer and get to cooking it up- When it's here, it's here, but when it's gone, it's gone!
Momma's Fried Okra
2 lbs Okra, sliced into 1/2 inch rounds
1 cup oil for frying
1/2 cup cornmeal
1/2 cup flour
Optional: 2 green tomatoes, diced.
Place cut okra in a bowl. Sprinkle with salt and set aside for several minutes. Meanwhile, heat oil in skillet over medium heat. You may add more oil depending on the size of your skillet. Combine flour and cornmeal. Once okra is good and juicy and oozing it's famous "goo," toss it in the flour/cornmeal mixture until covered, then transfer to a colander and shake out additional flour to avoid burning extra flour in the skillet. Place okra in the skillet in a single layer once oil is hot (sprinkle a dab of flour into the oil and if it sizzles it's ready. If the oil is smoking, it's too hot). Do not "stir" the okra. Once you can see the edges browning, about 5 minutes, flip the okra with a spatula as best you can. Cook another 4-5 minutes and remove from skillet onto a baking sheet lined with paper towels. Serve warm!