Welcome to the final week of our Spring/Summer CSA season. From strawberries and carrots, to tomatoes and garlic, we are incredibly proud of the quality, quantity and diversity of produce we have provided y’all over the last twenty weeks and we hope that you have enjoyed eating with the seasons of the farm. Planting, growing, harvesting and distributing high quality produce FREE OF SYNTHETIC CHEMICALS for 250 families a week is a real challenge that takes a good deal of planning, skill, infrastructure, luck, discipline and commitment. Thank you for believing in us this season and choosing to invest your food dollars in a truly meaningful way. While it may be less convenient than shopping at the grocery store, some members can't eat all of the food and kohlrabi isn't everyone's favorite, our CSA is a great value in a number of ways, here are a few:
Place: Every bit of the food in our CSA is grown on our farm in North Mississippi, many of you have visited our farm fields to volunteer or pick strawberries. In our era of globalized and homogenized food, the average meal travels over 1,500 miles from farm to plate, eating the CSA causes less pollution, ensures that farmers stay on the land in your community and offers you the chance to connect with the place where your food is grown.
Taste: Food from our farm is incredibly fresh, nutrient dense and delicious, our food is REAL, it tastes much better than the industrial food system because it is grown for local families, not for worldwide shipping. Eating seasonally from the farm is meant to inspire culinary creativity, had you ever eaten a REAL carrot before joining the CSA?
And a Face: Did you know that all of the food you receive from the farm—yes, ALL of it—is planted and harvested by hand! Participating in the CSA ensures that you know who your farmers are and that you know where your food is coming from. We love growing food for local families and it is a delight to get to know the people that we are growing for.
Your participation in the CSA this season has allowed us to employ 10 people, offer high schoolers their first job, train new organic farmers, tour school groups, donate vegetables to the Salvation Army and to stay in the business of changing the food and farming landscape of Mississippi. Belonging to the CSA has brought local, certified naturally gown produce into your house each week, likely exposed you to new vegetables, hopefully helped to change the way you think about food, and empowered you to feel more knowledgable about eating seasonally in our climate.
Our farm is small but we are making a big impact and we thank you for partnering with us in our mission, we only have 40 shares remaining for our 12 week fall season, email us if you would like to join.
-Will and Native Son Crew
What’s My Share?
- 1 bunch sweet potato greens
- 1 pint garlic
- 4 pints Campari tomatoes
- 4 red onions
- 4 bell peppers
- 4 poblano peppers
- 5 peaches (from Cedar Creek Orchard)
Sweet Potato Greens
Though relatively unknown in the U.S., these tender, mild greens are common in Asian and African diets, and can be approached much like spinach or kale: blanch them, sauté them, blend them into a smoothy, eat them fresh in a salad, or chop and add to soups, stews, omelets, and stir fries. Here are three more gourmet ideas. Store in the fridge in a plastic zipper bag for up to a week.
These medium-sized, mild peppers are usually stuffed with meat or cheese and roasted or fried—particularly for the Mexican dish chili rellenos. This week’s peppers are not quite large enough for that, so I will be trying this version of an easy Mexican street taco. Store your poblanos in a paper bag in the crisper section of your fridge and eat within a week for maximum flavor. Or slice and freeze on a tray, then transfer to airtight freezer container and store for up to a year. Or check out these other methods for roasting and preserving your poblanos.
Store at room temperature until ripe. Check daily for ripeness. Or to speed up ripeness, store in a brown paper bag. I always eat mine off the pit as a snack or on a heaping bowl of cottage cheese for filling breakfast that keeps me going strong for hours. But considering we have most of the ingredients for this peach salsa in the share this week—including poblanos, bell peppers, and red onion—I will probably reserve a couple of these precious fruits to make into salsa. I also highly recommend this amazing peach pie recipe (the secret is the almond extract!).