Fall CSA – Week 5

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!!!





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 Farms


Sticky Ginger Glazed Chicken

1/4 cup brown sugar
3 Tbsp soy sauce
2 cloves garlic
1 Tbsp fresh ginger, grated
Freshly cracked pepper
1 Tbsp cooking oil

8 boneless, skinless chicken thighs (about 1.75 lbs total)
1/2 Tbsp cooking oil

2 green onions
1 tsp sesame seeds


  1. Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
  2. When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
  3. Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.


*It is safe to cook used marinades as long as they come to a full boil, according to the FDA food safety guidelines. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned, double the marinade and use half for the chicken and reduce the other half in a small saucepan before brushing it onto the chicken.

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