CSA

Fall CSA Week 5 Five weeks in and still having fun! How are things cooking on y'alls end? We know that greens can be a bit overwhelming sometimes, but don't let that bring you down! CSA is a great learning experience - it really gets us out of our comfort zone and into a place where we can buckle down and try new things! We love all the pictures of the plates you're making; keep sending them and get featured on our Instagram and Facebook. Keep reading to see what we're harvesting and this weeks recipe. Gus picked carrots to sow because they are the only vegetable he likes to eat.           Seed starting green makeover at Whitton Farms is coming along great!!!       THIS WEEKS PRODUCE LINEUP Ginger - Laughing Stock Farm Radish - Clark Farm & Whitton Farms Sweet Potatoes - Allen Farm Kale - Clark Farm & Dettlebach Farm Peppers - Kellogg Valley Farm Rosemary - Whitton Farms Head Lettuce - Five Acre Farms BEETS! - Heifer Ranch & Clark...

Fall CSA Week 4 WOW! Can you believe it? We're halfway through our fall CSA! We've gotten a lot of good feedback over the last few weeks (especially after the meat shares last week!) and we'd love to keep it up. Let us know how we're doing by sharing on Facebook and Instagram. This weeks cheese is Chevre Bouquets will be coming from Delta Sol Farm this week!   RECIPE OF THE WEEK: Chinese Cabbage Stirfry Ingredients 2 long red chillies, seeded, finely chopped 2 cloves garlic, crushed 1 tablespoon white wine vinegar 2 tablespoons caster sugar 60ml (1/4 cup) char siu sauce (see note) or hoisin sauce 4 pork loin steaks, thinly sliced 1/2 Chinese cabbage 2 1/2 tablespoons vegetable oil 200g small green beans, trimmed 125g roasted cashews Coriander, to serve Steamed white rice, to serve Step 1 To make marinade, place chillies, garlic, vinegar, sugar and char siu sauce in a bowl and stir to combine. Add...

Week number TWO! We're back at it this week! How was your first CSA box? We love Septembers in Arkansas - we've started to see the transition to fall both in the fields and in our boxes! This week, we'll have our first delivery of winter squash! Take a look at our storage tips and recipes we've included below. We had the pleasure of partnering with Bristro Catering & Take Away in Bryant, AR last Thursday. The event included New South veggie samples made by Chef Bonner, White River Creamery cheese, and local beer from around the state! It was truly a Taste of Arkansas event. See you again for another great CSA week! Reminders to all CSA members:   Bi-weekly members will not pickup produce shares this week. Leftover produce and cheese will be donated to First Baptist food pantry, partners with AR Hunger Relief Alliance. Please bring back your box! You can also bring...

HOW TO STORE BOK CHOY You can store in a plastic bag with a tea towel in the refrigerator, or I also like to store in a sealed glass container with a dry tea towel. In either case, use bok choy within a few days of purchasing. HOW TO COOK BOK CHOY Bok choy can be used in soups, stir fry, grilled, roasted, or left raw. Because the leaves and stalks have such different textures, it can be great for adding layers to a meal: buttery leaves and slightly bitter, crisp stalks. Separate the leaves from the stalks to avoid overcooking the tender greens. Cut an inch from the bottom of the heads, then separate the leaves from the stems and rinse thoroughly. If you’re looking to leave the heads whole, don’t trim, but still wash well. A few notes about cooking: bok choy shouldn’t be overcooked. The crisp texture will give way to an...

  Hey, Friends! Our CSA is finally here, and we want to start with a big THANK YOU for supporting local, small-scale farmers with your commitment to the season! By participating in our CSA, you're investing not only in high-quality food but also in a sustainable process. Our farmer-owned cooperative returns 80 cents of every dollar right back to the farmers and builds relationships between growers committed to the best agricultural practices. We think this is the best way to grow food, and we can't wait to share it with you! WHAT'S NEXT?Throughout the CSA season, we send out weekly newsletters containing each weeks harvest lineup, farm updates, and recipes for each item in your box! Emails are sent out the day before your pickup as a reminder for you. Biweekly members get each newsletter, too! Because no one should miss out on a good recipe.Next week, we will provide a detailed newsletter for your...

A Farm Bundle, oh my! [caption id="attachment_2643" align="alignright" width="409"] Your box will always include at least 8 produce items, one goat cheese sampler pack, a flower bouquet and Grass Roots meat (meats vary from what meat share you choose)[/caption] This year, we've introduced a few new deals into the mix: cheese, flowers, a bi-weekly produce share, and now a full farm bundle share. Our fall CSA starts in just one month, what better time to save than now? The Full Farm Bundle gives you a chance to enjoy fresh produce and cheese and local flowers for eight weeks (with two deliveries of Grass Roots meat) for 5% less. How does it work? 1. Select the location of where you'd like to pickup each week. 2. Pick the "Full Farm Bundle Share". 3. Attach any optional add-ons to your order. 4. Choose your payment plan (in full or in 3 installments) & notice your savings of almost $27.00! 5. Leave...

In this weeks box (week 4 of summer CSA) we have a wonderful variety of warm weather veggies. On top of the watermelon, radish, and tomatoes, our box features beautiful yellow and patty pan squash. Here is a great recipe for the zucchini and squash in this weeks CSA box! Try it out and let us know how it tastes. Shoot, post your pictures online and tag @newsouthcoop. Happy Dinner! Ingredients: 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise 1 large Vidalia onion, halved Cooking spray 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 cup torn fresh basil leaves 1/2 cup torn fresh mint leaves 1/2 cup fresh flat-leaf parsley leaves Directions: Preheat grill to high. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on...