Greetings!! Hope everyone is ok after the storms that moved through last night. Thankfully both farms came through fine! That is definitely one of the obstacles of farming you cannot predict. Spring is right around the corner and the crops are on their way. Who else is looking forward to some summer squash?? Crisp cucumbers? This week the CSA boxes will contain the following: carrots and kiwi from California, celery hearts, romaine lettuce, butternut squash, roma tomatoes, and ruby grapefruit from Florida, red potatoes from Oregon, white mushrooms from Pa. and last but not least kale from McClellan Organics here in our back yard...lol. Wow right? I agree! Who doesn't like fresh organic fruits and veggies? Are you spreading the word? If you get a friend to sign up you AND your friend get %5 OFF your order! Think of the discount you can get each month if you get just one friend a month to join!
We are anxiously waiting for the spring open air markets to start back and getting to see you all. In the mean time you may order anytime from our "by the pound" produce under services. Always fresh, always organic and always convenient!
Here is your weekly recipe from The Pioneer Woman...who doesn't love her????
by Ree | The Pioneer Woman
Killer Kale Salad
Prep: 10 Minutes Level: Easy
Cook: 25 Minutes Serves: 6
4 slices Thin Bacon, Cut Into Bits
1 Tablespoon Butter
1 whole Medium Red Onion, Halved And Sliced
8 ounces, weight White Mushrooms, Sliced
1/2 cup White Wine
Salt And Pepper, to taste
4 ounces, weight Goat Cheese Crumbled
3/4 cups Olive Oil
1/4 cup Balsamic Vinegar
1/2 teaspoon Dried Thyme Leaves
Salt And Pepper, to taste
1 bunch Kale
Fry the bacon bits until slightly crisp. Drain on a paper towel.
Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add mushrooms, onions, and bacon and toss again. Finally, add the goat cheese and more dressing if needed, and toss. (Reserve extra dressing for another use.)
Serve it up and enjoy!Harvest Moon Market, LLC
3103 Thomasville Road
Bainbridge, Georgia 39817
Greetings! We are having a set back on the farm this week due to the rain and we were unable to pick the greens for this week. So we filled yours boxes a little fuller this week to make up for it! Next week in your boxes will be the following: from Florida we will be getting Broccoli Crowns, Yellow Wax Beans, Celery and Green Bell Peppers. Sweet Potatoes from North Carolina, Kiwi from California, Apples from Washington and from here at McClellan Organics we will have collards and kale! If any of you have a recipe with any of these fruits and veggies, please share! Email it to Marla and I will send it out and post on our web site. Reminder you may place orders anytime through our web site under "Services" then click on "Produce by the Pound" We have added frozen blueberries, strawberries and peaches along with grass fed chicken and pork, and raw honey. Who watched Marla on ABC 27 morning show this past Monday?? I had lots of fun and am looking forward to speaking at the Rotary Club in Bainbridge this coming Tuesday. Trying our best to spread the information and benefits of eating local, fresh from the farm fruits and vegetables with our Community Supported Agriculture program. Check it out:
1) Health Benefits: Seasonal foods are picked at the peak of freshness and offer higher nutritional content by shortening the time from harvest to your table. When you eat with the seasons you can enjoy a rainbow of colorful and diverse foods in your diet as well as providing your body with a wide variety of important vitamins and minerals that you need to maintain vibrant health.
2)Sustainable Benefits: Organic seasonal foods are grown in a sustainable manner by farmers who are about protecting the land for our future. Organic farmers rotate crops to increase soil fertility, use integrated pest management to control pests using beneficial insects instead of pesticides, and use sustainable composting methods for disposing of organic waste. By not using toxic chemicals, pesticides, herbicides, and genetically modified seeds, organic farmers provide us with healthier foods along with protecting both our planet and the farm workers.
3)Environmental Benefits: By eating with the seasons and purchasing locally grown foods, you are helping to protect our planet because it reduces the number of miles your food has to travel before it reaches your plate. This helps cut back on the amount of fuel used which reduces pollution or as we refer to our carbon footprint. As with the sustainable benefits mention before and by making a conscious choice to purchase organic, seasonal, and local produce you are helping to protect our water, air and land.
4)Economic Benefits: When you buy organic, seasonal, locally grown foods you are providing financial support to the farmers in your community which helps to grow your local economy. Seasonal locally grown foods are priced much more economically than out of season foods which will save you money.
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