Greetings! Did you survive the rainy Easter weekend?? There is one thing that is a must for farming. That one very important thing is.... HOPE. We were reminded of that this Easter which happens to coincide with the celebration... HOPE. No matter what we all face and as farmers we see a lot of different circumstances as we all do.... hope...is at the center of our scope....hope...here is hoping for a lot of sunshine to dry out the fields, so we may get back to planting our spring crops! Hope for warmer weather to help our crops keep growing! :) Hoping that you awesome customers, we like to call friends, are enjoying eating healthier with our CSA!
This week your box of goodness will contain: Eggplant, Green Cabbage, and Red Leaf lettuce fresh from Florida, Mushrooms from Pa., Red Potatoes from Wa., Orange Cara Cara Navals and Lemons from Ca. Apples from Washington, Cucumbers from Harvest Moon and Greens from McClellan Organics.
I have enclosed a very useful link that I think you will find interesting. You may put in different zip codes or locations and it will tell you what crops are in season. This is helpful to keep you informed as to what you can expect to be in your boxes and where your food is grown. It's fun to follow the seasons with your food!
Creamy Mushroom-Potato Bake Recipe
The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana
TOTAL TIME: Prep: 30 min. Bake: 20 min.YIELD:10 servings
1 serving (3/4 cup) equals 141 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 317 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.
© 2016 RDA Enthusiast Brands, LLC
Greetings!! Spring has Sprung!! The farms have been very busy. Harvest Moon started picking cucumbers this past week and we were able to get them in your CSA box last week and you will find them again this week. McClellan Organics started picking their delicious strawberries and is still picking plenty of kale. Coming out of Florida this week is going to be some yellow squash, green cabbage, and grape tomatoes. To fill up your box we are adding sweet potatoes, carrots, and Pink Lady apples. Wow, that's a lot of goodness there.
Soon we will be hitting the farmers markets in Bainbridge and in surrounding towns as time permits us, selling our organic fruits and vegetables along with our local honey, fresh eggs, and more. Did you know you do not have to wait for one of these markets to buy from Harvest Moon? You may buy anytime at your convenience right from wherever you are on our "Online Market" through our web site. Order over the internet and pick up your produce and provisions on the same schedule and locations as our CSA program! How easy is that!
We are also very excited to have a new pick-up location in Thomasville!! Many, many thanks to South Georgia Spine and Joint Center located at 202 S. Madison St. with pick-up days on Thursdays from 2-5:30 pm. Please show them some love by liking their fb page and show them your patronage. As you know we firmly believe in shopping local and we conduct all business that we possibly can locally. Small business = Big Benefits for all of our communities.
Rachel Ray's Tomato, Onion & Cucumber Salad
5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper
Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
Recipe courtesy of Rachael Ray
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/tomato-onion-and-cucumber-salad-recipe.html?oc=linkback
Greetings!! How many of you knew the surprise item in your CSA box?? How did you like it?? Would welcome feed back on that or any item you receive. Here at Harvest Moon we are working hard to make eating healthier an easier choice and at the same time getting you to broaden your menu choices as well! We like to look at it as getting out of the rut or getting (thinking) out of the box by digging into our "box" of fresh organic fruits and veggies. :)
This week you will be getting broccoli crowns, green leaf lettuce, grapefruit and valencia oranges from Florida. Cauliflower from California, fuji apples from Washington, sweet potatoes from NC and Ga. Grown kale from McClellan Organics. I highly suggest you check out a video I posted on our fb page that had a great idea for making salads ahead of time that stay fresh up to a week in the fridge! This week with all it's goodness in the CSA box would really help those that might be having a time eating up all their veggies. Check it out!
Also check out our web site under the "services" tab for up to date produce and these new items below that will be available on a weekly basis. We are always looking for new things to add so if there is something you are looking for to consume on a regular basis and it might be hard to find? please ask and we will do our very best to make it available!
Kombucha 12 pack (16 oz.)
Raspberry Hibiscus $50.50
Grapefruit with Basil $50.50
Lemon Lime Cayenne $50.50
Mint Matcha Honey $50.50
Orange Turmeric Cinnamon $50.50
Combo Mix $51.80
Raw Sauerkraut 6 x 16 ounce pkg
Carrot Dill $58.50
Combo Mix $61.50
Original One Gallon $50.00
Greetings!!! This weather is perfect! McClellan Organics have been busy laying the plastic and prepping their land. Plantings of yellow squash, zucchini, cabbage, bell peppers and eggplant will follow! Look for harvesting to start around the second week of April. The cucumbers here at Harvest Moon are coming along great and will be in soon. We are still getting a great variety of produce out of Florida. This week in your boxes from Florida are red cabbage, celery hearts, rainbow chard, zucchini and ruby grapefruit. Along with red onion, red or sweet potatoes, tomatoes and apples. McClellan Organics are picking their awesome kale today so look for that as well!
Reminder: For those of you that prefer to order by the pound. The inventory and prices change weekly. It is also while quantities are available. So, order beginning of the week is best! Same pick up days and locations as the CSA.
We also have access to a wide selection of specialty organic produce that you may order at wholesale prices. Just ask Marla and she will give you availability, quantity and price quotes. Example of some specialty items: Daikon Radishes, nopaler catus leaves, sapodilla, kombucha, coconut meat, alfalfa sprouts. wheat grass, lemon grass, dried fruits, dry chile peppers, broccoli leaf, fennel and herbs, medjool dates, just to name a few. As well as your staples and ordinary produce. All certified organic.
Recipe of the Week!
Swiss Chard with Crisp Apples Author: Susan Voisin, FatFree Vegan Kitchen Ingredients 1/4 cup raisins 2 bunches swiss chard (about 1 pound 12 ounces) 1 large onion, chopped 2 crisp red apples (such as Honeycrisp), cored and chopped 1 tablespoon soy sauce, tamari, or coconut aminos 1 tablespoon apple cider vinegar salt and freshly ground black pepper to taste Instructions 1. Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside. 2. Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2inch strips. Keep the sliced leaves separate from the stems. 3. Heat a deep, nonstick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes. 4. Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot. Nutrition Information Serving size: 1/8th of recipe Calories: 80 Fat: less than 1g Carbohydrates: 18.9g Sugar: 11.2g Sodium: 383.9mg Fiber: 3.9g Protein: 3.1g Recipe by FatFree Vegan Kitchen at http://blog.fatfreevegan.com/2013/01/swisschardwithcrispapples.html
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