Your carrots need your support! We need your CSA deposits so we can order seeds and other supplies to get the season under way. We also need your support in getting the word out about the CSA. Tell your friends, co-workers, neighbors, family, people on the street! In these depths of winter it can seem a long way to harvest but it is not! We will be planting not only carrots but also peas and broccoli soon. We plan on growing orange, purple and rainbow carrots, sugar snap peas and Italian heirloom broccoli that is good and tasty. We need your support to get your carrots, peas and broccoli in the ground and growing.
Our online store is still operating and will continue to operate through the spring. This coming Tuesday, January 26th, we plan to have produce pickup at our house, 604 Sasser St., between 4pm to 7:30pm. The next NCSU delivery will be Wednesday, January 27th. Remember to have your orders placed by Monday evening.
During these cold winter months, please be aware the weather may postpone our harvest of your produce. In response to this, we may postpone pickups by a day or two. We will provide primary notice of pickup changes via email (especially for those of you who place orders) as well as via blog and online store. Thank you for being flexible with us!
Purchase of vegetables is made through our online store-
Current vegetable availability includes:
2 types of kale
red & green loose-leaf lettuce
red & green oakleaf lettuce
red butterhead lettuce
Vitamin Green (a mild Asian leafy green)
No longer offered:
Future winter vegetables may include:
mixed baby lettuce & greens
Here is a variation on a great recipe we had with some friends we visited last weekend. They served it with grits and sausage on the side. Yummy in our tummy!
SAUTEED KALE AND BRUSSELS SPROUTS WITH BACON
serves four as a side dish or two as a main dish
1/4 pound thick bacon
1/2 pound kale, about one bunch
1 pound Brussels sprouts, about 1 quart
1 clove garlic, minced
1/2 teaspoon salt
fresh ground pepper
1/2 cup pine nuts, or substitute other nuts such as pecans or walnuts.
In a large skillet over medium heat, cook bacon, turning once, until done. Drain and chop the bacon. Pour off some of the bacon fat if you'd like. We like to cook the greens in fat.
While your bacon cooks, tear the kale leaves from the stems into bite sized pieces. Chop the Brussels sprouts into pieces about 1/8 inch wide.
Heat the bacon fat over medium-high heat. Add the greens and sauté, stirring occasionally, until the greens are slightly wilted, about five minutes. Add the bacon and garlic and sauté for another two minutes.
While the greens are cooking, brown the nuts over medium-high heat in a small, dry skillet, tossing frequently.
Salt and pepper the greens to taste, and sprinkle them with toasted pine nuts.
Voila! Yummy kale and brussels sprouts!
See you next week...
Ben & Patricia
P.S. We will be posting vegan and vegetarian recipes soon...