Each year, we look forward to the spring and the promise of renewal it brings. This year, we are especially excited. Titus and I are expecting our first child, a baby girl, in late April 2012!!
As Locavore Market's sole employee, this presents special challenges for the 2012 growing season. The CSA this spring will truly be a community effort. While I'm out on "maternity leave", our wonderful local farmers and market volunteers will be pitching in to keep the CSA going in my absence.
I'm so grateful for the outpouring of support we have received over the past two years and for the opportunity to provide this service to the community. We look forward to another bountiful growing season in 2012!
1.5 lbs tatsoi
salt, to taste
1/3 cup soy sauce
2 T sesame oil
1 T ginger, minced
2 T sugar
1/4 cup white vinegar
4 dashes Tobasco sauce
black pepper, to taste
1/4 cup sesame seeds
1) Bring pot of salted water to a rolling boil. Add tatsoi, blanch for 1
minute, drain, immediately plunge into ice water to stop the cooking
process and drain again.
2) In a small bowl, combine the soy sauce, sesame oil, ginger, sugar,
vinegar, & Tobasco. Mix well and season to taste with salt and pepper.
3) In a large bowl, combine the tatsoi and dressing and mix well.
Refrigerate until well chilled, garnish with sesame seeds.
Yeild: 4 servings
Cut your choice of vegetables into chunks or slices, about 10 cups total
Include potatoes, sweet potatoes, turnips, rutabegas, carrots, parsnips, onions, mushrooms, winter squash, etc.
Preheat oven to 425 degrees. Place potatoes, turnips, parsnips & carrots on a large oiled baking sheet. Roast for 20 min; add sweet potatoes & winter squash & roast another 15 min.
Remove from oven & transfer to a large bowl. Add onions & mushrooms along with selected dressing (see below), toss together & spread back on baking pan & return to oven. Bake until all vegetables are tender, about 45 min. - sitr occasionally to prevent sticking.
2 Tbl. olive oil
1/4 cup lemon juice
4 garlic cloves, minced
2 Tbl. minced fresh rosemary or 2 tsp. dried & ground
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/3 cup soy sauce
1/3 cup rice vinegar
1 Tbl. grated fresh ginger root
1 Tbl. honey
2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
Island Spiced Dressing:
3 Tbl. soy sauce
1 Tbl. vegetable oil
2 Tbl. red wine vinegar
1 Tbl. brown sugar
1/2 onion, chopped
1/2 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly ground black pepper
2 tsp. grated fresh ginger root
1 clove garlic, minced
1/2 tsp. crushed red pepper - optional for added heat
Combine all ingredients for dressing by whisking or processing in blender or food processor.
Recipe Courtesy of CSA Member Kay Sokolovic
Do you have a recipe you'd like to share?
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WOW!! It's been WAY too long since my last post! That's a good sign of how wondefully busy we've been : )
Let's see...a lot has happened since the summer. We are currently winding down our Fall Produce CSA which was very successful! There were 45 members for this first season. We hope to be able to expand this service in the Spring to even more people in Greenville & the surrounding area.
Our members have enjoyed quite a variety of veggies over the last three months: tomatoes, peppers, eggplant, squash, lettuce, kohlrabi, bok choy, sweet potatotoes, collards, cabbage, fingerling potatoes, winter squash, apples, grapes, greenhouse strawberries & raspberries, broccoli, kale, arugula, tatsoi, etc, etc, etc.
While there will still be a few vegetables around in the Winter, we all look forward to the Spring! We will offer another Produce CSA beginning in mid-March. We'll be sending out registration details after the new year so make sure to keep an eye out for our Weekly E-Newsletters.
In November, we organized a short, 3-week Seafood CSA (or CSF-Community Supported Fishery). This was sort of a trial run just before the season ended. Members were very impressed with the quality of the seafood we received and look forward to the spring when Core Sound Seafood re-opens. Some of the products members enjoyed were shrimp, scallops, soft shell crab, crab meat, flounder & jumping mullet.
With the recent cold snap, the reality of Winter is really setting in. Let's hope it's not too harsh this year, but its already not looking good. Long streches of below freezing temps will make it hard for our farms to get their land ready for spring and will quite possibly cause a delay in the Spring harvest as it did last year.
From now until Spring, we will have a limited market schedule. We'll be open just one week in January and another week in Februrary. Our regular weekly schdule will resume in mid-March.
On Monday, WNCT Channel 9 aired a special report about our market! Reporter Shantel Middleton visited 'R Garden, Nooherooka Natural & Honolulu Farms. Watch the video below to meet the farmers and see their farms.
Beginning this week and continuing thru the month of July, we will be having a Virtual Bake Sale to raise money to help marine life affected by the oil spill in the Gulf.
The Great Bake for Oceans' Sake was started by a local 12-year old, Casey Sokolovic and her friend Alexa BeMent. Find out more at www.bakeforoceanssake.com.
Check out Casey's recent interview with WITN's Morning Show:
1lb chicken breast cut in bite size pieces
½ lb Kermit Eggplant Quartered
1 onion sliced
1T Red Curry Paste
1cn coconut milk
Stir fry chicken & vegetables until cooked. Stir in paste (with the curry you can add more or less as you like it) & milk. Simmer 5 min. Serve over cooked jasmine rice.
Recipe courtesy 'R Garden blogs: http://rgardenblogs.blogspot.com/2010/06/recipe-kermit-eggplant-chicken.html
These high temps and lack of rain are really hurting local farmers : ( Check out this video from WNCT Channel 9. It features one of our farmers Josh Roberson from Carolina Country Fresh. Josh will still have plenty of watermelons and blueberries this week. Get 'em while you can! Who knows what next week will bring if the hot/dry weather continues...
Oven Fried Eggplant - 4 servings
1/2 cup reduced fat mayonnaise
1 Tbs. scallions, minced
1 Lbs. eggplant, unpeeled and cut into 0-1/2 inch slices
2/3 cup seasoned breadcrumbs
nonstick cooking spray
Preheat oven to 425° F. Combine mayonnaise and scallions in a bowl.
Spread over both sides of eggplant slices. Place breadcrumbs in a
shallow dish. Coat or cover the eggplant slices in breadcrumbs. Arrange
eggplant slices in a single layer on a baking sheet thats coated with
cooking spray. Bake 12 minutes. Turn eggplant slices and bake another 12
minutes or until golden.
Per Serving: 203 calories, 3.9g fat, 23g carbs, 4g protein, 3.7g fiber
Cheesy Eggplant Casserole - 6 servings
1-3/4 cups onions\cooked, chopped
2 clove garlic, minced
2 cup canned whole tomatoes, undrained
1/4 cup tomato paste
2 Tbs. fresh parsley, chopped
1 tsp. oregano
1/2 tsp. dried basil
1 largeeggplant, peeled and sliced into 0-1/4 inch slices
1 cup fat-free mozzarella cheese, shredded
1 cup lowfat cottage cheese
1/4 cup grated Parmesan cheese
Coat a large skillet with nonstick cooking spray. Add the onion and
garlic to the skillet and saute over low heat until onion is tender,
about 6 minutes. Stir in undrained whole tomatoes, tomato paste,
parsley, oregano, basil and salt and pepper to taste. Bring mixture to a
boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring
occasionally. Arrange eggplant slices on a steamer rack, place in a
large pot to which 1 inch of water has been added, and steam about 5
minutes until eggplant is tender. Do not overcook. Combine the
mozzarella and cottage cheeses together and set aside. Coat a 13 x 9
inches baking pan with nonstick cooking spray and place a layer of
eggplant in the pan. Top eggplant with some of the sauce mixture and
some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the
steps in layers until all the ingredients are used. Bake at 350° F for
30-35 minutes and serve hot.
Per Serving: 155 calories, 4.5g fat, 21g carbs, 15.1g protein , fiber
Eggplant and Bell Pepper Egg Bake - 4 servings
1/4 cup milk
1/4 tsp. cayenne, less if desired
1/4 tsp. salt (optional), or to taste
5 tsp. olive oil
1 red or green bell pepper\cooked, seeded and diced
3/4 Lbs. eggplant, cut into medium dice
1/2 cup shredded mozzarella cheese
2 Tbs. grated Parmesan cheese
Combine eggs, milk, cayenne and salt in a mixing bowl. Mix thoroughly
and set aside. Heat oil in an oven proof skillet over medium high heat.
Saute peppers and eggplant about 3 minutes, stirring occasionally, until
vegetables are softened. Reduce heat to low. Add egg mixture and stir
constantly about 2 minutes or until eggs begin to set. Cover and cook
4-5 minutes or until bottom of frittata is golden and eggs are set.
Sprinkle with mozzarella and Parmesan. Turn on broiler. Place frittata
under broiler and broil about 2 minutes or until top is golden. Cut into
wedges to serve.
Per Serving: 235 calories, 15g fat, 8.5g carbs, 14.6g protein, 2.4g