News & Recipes

  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...

Galangal to Summer CSA! The picture on the left is fresh galangal root harvested yesterday (August 6, 2017) from LSF. Galangal is also known as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It's commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is smoother and paler than ginger and its flesh is much harder. It can't be grated like ginger can, but instead, must be sliced. The flavor of galangal is much stronger too; it's earthy, sharp, and extra citrusy. Storage Galangal can be stored in the vegetable drawer of a refrigerator for two to three weeks. First wrap the galangal in plastic wrap or, preferably, wrap the root first in a damp cloth, then in a plastic bag. Galangal can be frozen without losing any flavor. Cut the unpeeled root into slices a quarter-inch thick, wrap in...

Last week, our CSA box contained purple hull peas. Our lovely partner and CSA member Chelsea Stockdale created this delicious recipe and we excited to share it with you! Here's what you'll need: 1 TBS Dried or Fresh Parsley 1 cup purple hull peas 1 lemon Water Salt & Pepper to taste *Serve with a side of pita chips, crackers or veggies!* *High powered blender or food processor and griddle Total Time: 50 minutes Total Prep Time: 5 minutes Total Cook Time: 40-45 minutes (slow cooking the peas) Step 1) Boil a few cups of water in a saucepan. You'll need enough water to cover your peas. Add in salt and pepper here. Add your peas to the boiling water and lower the heat to simmer. You'll want to simmer them for about 45 minutes or until tender. Step 2) Drain your peas and add them to the blender. Step 3) Charbroil your lemons by cutting them in half and sitting them on...

This weeks CSA box contained so many delicious items. Use your peppers, onions and squash (& Grass Roots Farners' Cooperative chicken!!) to create this tasty dish. Let us know how it turns out too! Ingredients 1/3 cup ketchup 1/3 cup packed dark brown sugar 1/3 cup low-sodium soy sauce 1/4 cup canned pineapple juice 4 Tbsp olive oil , divided, plus more for brushing grill 1 1/2 Tbsp rice vinegar 4 garlic cloves , minced (4 tsp) 1 Tbsp minced ginger 1/2 tsp sesame oil Salt and freshly ground black pepper 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple) 1 1/2 large green peppers , diced into 1 1/4-inch pieces 1 large red onion , diced into 1 1/4-inch pieces Instructions In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper...

Storing Sweet Potatoes Sweet potatoes are cured when packaged in y our CSA boxes. The curing time will range from 15 to 35 days. During the curing processes, the sweet potatoes will develop a more pronounced taste that is very sweet. Select a cool and dry area to store your potatoes. If proper environmental storage is not met, your potatoes are more likely to sprout and rot. We recommend storing your sweet potatoes as is (do not wash them before storing). The dirt on this root crop acts a shield. Washing could easily lead to rot, with too much moisture left on the sweet potatoes. If the dirt on the sweet potatoes is an issue with storing, use a dry cloth to remove any excess dirt after harvesting. If you have mistakenly pierced any of your potatoes while harvesting, do not fret. The potatoes will naturally heal themselves while in the curing process.       Try These Recipes! Sausage, Kale & Sweet Potato Skillet Super...

Storage: Short-Term Storage: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a container with a lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Do not store carrots next to ethylene gas producing fruits, such as apples and pears. The ethylene gas they release speeds up the ripening process of other fruits and vegetables. If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt. Long-Term Storage: Carrots can also be...

Week 4 of New South's Summer CSA Another summer favorite included in this weeks box are freshly harvested shiitake mushrooms! These gems came from Sweden Creek Farm up in Northwest Arkansas. Sweden Creek grows edible herbs, and flowers as well as organic mushrooms. You can read more about Carol Anne and Curly HERE.  We found a lovely recipe for our mushrooms this week. It's simple, easy and low calorie! Ingredients 1 lb. fresh sliced shiitake mushrooms (ideally organic) 3 Tbsp. low-sodium chicken or vegetable broth 2 cloves garlic, chopped 2 Tbsp. extra virgin olive oil Salt and pepper to taste Optional: 2 Tbsp. each of fresh rosemary, oregano, or feta cheese Directions Chop garlic and let sit for 5 minutes to enhance its health-promoting properties Remove stems from mushrooms and slice Heat broth in a stainless steel skillet. When broth begins to steam, add mushrooms and cover for 3 minutes Remove skillet cover and let mushrooms cook for 4 more minutes Toss with olive oil and...

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...