Fall CSA – Week 2

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 your own bag to transfer your goodies and leave the box with us!



 This week’s flowers

came from Delta Sol Farm



Know Your Grower
White River Creamery

WRC is a family run dairy and creamery.  They raise over 100 ADGA registered Nigerian Dwarf goats on 15 acres of pasture in Elkins, Arkansas and are located just 20 minutes outside of Fayetteville across from the White River in the Ozark Mountains.  Scott has trained at Vermont’s Institute of Artisan Cheese in basic and advanced cheese making courses.  Scott & Tessa opened May 2, 2013.  They make fresh Chèvre, Raw Aged Goat Feta, and Raw Aged Goat Gouda from their goat’s milk.

Goat cheeses have a unique, tart, earthy flavor that sets them apart from cow cheeses. This distinctive tang and aroma grow robust and bold as it ages. Milk production of goats, unlike of cow’s, is seasonal from mid-March through October. Only a few kinds of cheese are aged beyond four months, and they cannot be frozen without loss of quality.

This Week
Your Produce Came From:

Five Acre Farms – Pleasant Plains, AR
Rattles Garden – Valonia, AR
Clark Farms – Batesville, AR
Heifer Ranch – Perryville, AR
Laughing Stock Farm – Sheridan, AR
Whitton Farms – Tyronza, AR
Kellogg Valley Farm – Jacksonville, AR
Joes Local Farm Fresh Produce – Booneville, AR

Storage & Cooking Tips

Cilantro – Click the link for storage tips & recipes!
Green Onions  – Click the link for storage tips & recipes!
Head Lettuce  – Click the link for storage tips & recipes!
Ginger   – Click the link for storage tips & recipes!
Purple Hull Peas – Click the link for storage tips & recipes!
Spinach – Click the link for storage tips & recipes!
Peppers  – Click the link for storage tips & recipes!
Squash  – Click the link for storage tips & recipes!
Collard Greens – First, wrap them, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them.
Winter Squash – Some varieties of squash can keep months in good storage conditions. The rind must be kept from injury when storing winter squash and others, as this invites pests and infection into the fruit. Keeping winter squash for the cold season is a great way to put fresh produce on your table. The length of time the fruit will keep varies by variety.
*Please keep in mind that this list is a tentative lineup. On occasion, there may be sudden changes based on the nature of farming and the short turnaround between harvest and delivery.


Ginger-Honey Glazed Pork Tenderloin

How to Make It

Step 1
Combine honey, vinegar, ginger, and 3/4 teaspoon pepper in a small bowl, stirring with a whisk. Place 4 teaspoons honey mixture in a small bowl; set aside.

Step 2
Heat a grill pan over medium. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; grill 12 minutes, turning to brown on all sides. Brush pork with remaining honey mixture; cook 6 minutes or until a thermometer inserted in the center registers 145°F. Place pork on a cutting board. Let stand 5 minutes. Cut across the grain into 16 slices.


  • 3 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon black pepper, divided
  • Cooking spray
  • 1 (1-lb.) pork tenderloin, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1 large cucumber, peeled, halved lengthwise, and seeded
  • 4 cups watercress or arugula
  • 1 cup thinly sliced radishes
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

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