We are So Excited to have you along for the 14 week Season.
I want to introduce myself and our family to our new members.
I am Kacie. The farmer’s Wife, Cook, Csa Van Driver, veggie picker, Csa Box packer, email responder, newsletter writer, fb pinterest twitter updater, Instagram photographer, money collector, customer service rep, and Mommy to Dalton (8), Maycee (3) & our Great white pyrnesse Jack Frost.
So never in a Billion Years would I have ever dreamed I would hold any of the title above other than Mother. LOL It is funny how sometimes you think you have your life “figured out” and then WOW that was not in MY plans, it is way different than you ever expected. I wouldn’t trade a title above for anything… ok well maybe I would trade a few, but over all I LOVE and enjoy them all.
Derek (aka The Farmer) Grew up on a cattle farm and is a 3rd generation cattle farmer. He helped his Dad and grandfather with the cattle and around the land his entire life. They also had a large home garden and fed the family, friends, and neighbors with the produce they grew in Pride. His dad taught him the ins and outs of canning (a truly lost art) for which I am truly grateful! It is so nice to get a jar of home grown tomatoes, okra, pickles, and snap beans out the cabinet than it is to have to buy it at the store. I get depressed when we run out of our jarred items. Lol.
Derek decided to start commercial farming about 7 years ago. He started growing lots of veggies and went to the Zachary Farmers Market to sell. He quickly learned that Farming Commercially is a bit more challenging than just growing a few things and you also need an outlet to sell it. He tried to get into different markets and was unsuccessful. After a vacation to visit His sisters in South Carolina and a trip to the Summerville Sc Farmers marker, My brother in law and I came up with the Idea of a CSA. It was great. I continued to pitch the idea to Derek (as wives usually do until our husband listen) and after much discussion with his professors at lsu, friends, and family he hesitated but finally gave into my idea. We started our very Small CSA with a few friends and Family members and the Rest is history!
Derek Is always open to new ideas and techniques to improve his skills. He works with other farmers in the area and they share knowledge about common problems or sustainable solutions. Often time in farming there is crop loss due to weather, bugs, animals (deer, coons, Etc.) so I just want to make you aware that the fall crop list is a list. Sometime things happen and you may or may not get something on the list in your box. We are a Small Family Farm not a Super Market. He will get some Fruit for the boxes from other Local Farmers and I will update you when he does. We are a bit limited on our fruit at the moment He has some stuff planted but not enough for everyone at this moment.
If you ever have any questions, want to chat, have any issues or suggestions please feel free to call me, text me, or email me 225-939-2998
Please NOTE MY NEW email address is Kluckettfarms@gmail.com
Now on to the GOOD stuff.
I base most of the Emails and recipes off of the average box.
If you get the senior box you many not receive all the items on the email. Please understand this is in the sign up contract.
We do not follow a specific diet or have food allergies. So my recipes don’t either. If you have specific diets or allergies then I am sure you will be able to adapt the recipes to fit your families needs.
If you have tips or recipes that you would like to share please let me know.
Here are some tips for keeping the veggies fresh.
What is the best way to store the vegetables?
Different sources provide a variety of suggestions and storing techniques. We have enjoyed the comprehensive “Food Storage Tips” guide devised by Full Circle Farm in Carnation, Washington (www.fullcirclefarm.com/
Arugula: Best used fresh, but you can keep arugula for a few days in the refrigerator. Wash arugula, let it dry (use a colander or spinner). Place in a plastic bag and into the crisper drawer in the fridge. Sometimes a paper towel in the bag helps to keep excess moisture to a minimum as well.
Beets: To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
Broccoli: Broccoli can be stored in the high-humidity vegetable crisper of your refrigerator for up to three days.
Cabbage: Cabbage stored in a plastic bag in the refrigerator’s humid vegetable bin will last at least a week.
Carrots: Before storing them remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They’ll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.
Cauliflower: Store in perforated plastic bags in refrigerator for up to 2 weeks.
Cucumber: Should be stored in a plastic bag and placed in the refrigerator at a temperature between 45°F and 50°F for up to a week. Be sure not to wash cucumbers until you’re ready to use them.
Eggplant: Store in warmer part of the refrigerator for up to 1 week.
Garlic: Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
Green Beans: Wash to add moisture and refrigerate in a plastic bag. Remove the tips (and strings, if present) right before cooking.
Kale: Kale should be wrapped in a damp towel or in a plastic bag and refrigerated, preferably in hydrator drawer, for up to 1 week. Leaves will wilt if allowed to dry out. Plunge in cold water for 10 minutes to re-hydrate. Kale also freezes well, just blanche, squeeze out excess water and put into Ziploc and freeze.
Lettuce and Salad Greens: Greens will expire quickly if not stored properly. Greens like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper. A good trick is to trim the bottom stem of whole lettuce heads as you would cut flowers then wash in warm water. Let the greens sit for 5 minutes to let dirt settle to bottom of sink then lift out lettuce. Spin or shake and paper towel dry before storing with the damp paper towel wrapped loosely around stem end and in an airtight plastic container or bag.
Leeks: Often used to flavor casseroles and soups/stews, with a subtle and sweet flavor. They can be eaten raw or cooked. Wrap leeks in plastic wrap to help prevent their aroma being absorbed by other foods. They can last up to seven days. If cooked, eat within 2 days of storage.
Onions: Store in a mesh bag in cool place.
English Peas: Peas are best purchased for immediate use, or keep in a plastic bag and refrigerate for up to 4 days. Wash them before eating.
Peppers: Bell peppers like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.
Potatoes: Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don’t store onions and potatoes together, as the gases they each give off, will cause the other to decay.
Radishes: Wash roots, trim both tap root and tops and store in plastic bags in refrigerator for up to 1 month.
Spinach, Kale, Mustard: Untie bunches, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you’re sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.
Summer Squash: Your summer squash will dehydrate fast, so use within a week. Store squash in plastic bags in your crisper drawer of your refrigerator.
Sweet Corn: Corn is best eaten immediately. However, it can be stored in the refrigerator for a few days in plastic bags with the husk still on. If possible, store in a refrigerator with a high humidity storage bin. If the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.
Tomatoes: Put in sun-free spot on counter and avoid refrigeration as it will deplete flavor
Turnips and Rutabagas: Store unwashed turnips in a plastic bag for 1-2 weeks. To prolong the shelf life of turnips, you can put them in moist sand in a cool location.
Winter Squash: Winter squash or hard-shelled squash, such as kabocha and butternut, should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.
Watermelon: Store at room temperature for up to 1 week or in refrigerator for 2-3 weeks.
Zucchini: Refrigerate in vegetable crisper in an opened plastic bag. They will remain firm for about one week. To avoid damaging the skin, do not clean zucchini until ready to use.
Also check out these resources for veggie storage.
http://www.tucsoncsa.org/
http://sharedharvestcsa.com/
Recipes:
Here is a link to my one pot miracle recipe for the week. It is the chicken covered hummus with squash, zucchini, or whatever else you have. I have also done the same type of recipe with chicken, potatoes, and snap beans minus the hummus and added some salad dressing…. Yummy!
http://www.gimmesomeoven.com/
This recipes was shared last season by a member. She said it is here families favorite way to use all the eggplant!
http://raisedonaroux.com/
When all else fails I Roast the veggies with olive oil or dehydrate into “chips”
Pork & Eggplant Stew
| Pork & Eggplant Stew | 30 min | Easy |
ingredients
- 8 ounces lean boneless pork, cut into 3/4 inch cubes
- 1 large onion, sliced and separated into rings
- 1 clove garlic, minced
- 1 small eggplant, peeled and cubed (4 cups)
- 1 14 1/2 oz can tomatoes, undrained
- 1 medium green sweet pepper, cut into strips
- 1 51/2 oz can vegetable or tomatoe juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp parsley
- 1/4 cup crumbled feta cheese
directions
- spray dutch oven with nonstick coating. Add pork, onion, and garlic; cook over medium heat until pork is brown and onion is tender.
- Stir in eggplant, undrained tomatoes, sweet pepper, vegetable juice, oregano, basil, salt, and black pepper.
- Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. Stir in parsley. May add water if you prefer more broth.
- To serve, ladle the stew into bowls and sprinkle with feta cheese. May serve over white rice to make recipe go futher.
Eggplant, Squash, and Zucchini Casserole
Submitted by: MEGRENEE2
Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low carb side dish.
Minutes to Prepare: 25
Minutes to Cook: 30
Number of Servings: 6
Ingredients
1.5 Yellow Squash, cut into 1/2″ slices
1 Medium Zucchini, cut into 1/2″ slices
.5 Medium Eggplant, cut into 1″ cubes
.5 Medium Yellow Onion, chopped
2 cloves of Garlic, minced
1 10oz can of Rotel (or any other diced tomatoes with chilies)
.5 cup Canned Diced Tomatoes
.5 cup grated Parmesan cheese
.5 cup shredded 2% Mexican Blend cheese
Butter Flavored Non-Fat Cooking Spray
Garlic Salt
Pepper
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I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!).
Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes.
Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness).
Makes 6 servings.
Number of Servings: 6
Roasted Okra
- about 1/2 pound of small, whole okra per person
- salt to taste
- pepper to taste
- olive oil spray
directions
- Preheat oven to 450 F.
- Spray a shallow baking dish with olive oil, add okra, and season to taste.
- Give the okra one quick (1/2 second) spray with olive oil, and put them into the oven.
- Bake, stirring every 5 minutes, until okra is browned on all sides, about 15 minutes. Serve hot.Recipe courtesy of Susan Voisin of the FatFree Vegan Kitchen –http://blog.fatfreevegan.com/
2006/08/roasted-okra.html
Philippe, Tucson CSA
2 fish fillets (white fish is best)
1 large onion, chopped
2 cloves garlic, minced
2 large potatoes, diced
2 large tomatoes, diced
2 bell peppers, diced
1 basket okra (remove stem end and then chop in ½” segments
1 glass white wine
1 bay leaf
½ tablespoon thyme, chopped
½ cup parsley, chopped
2 tablespoons oil
Salt and pepper to taste
In a large skillet, heat oil to medium heat.
Add onions and sauté until translucent.
Add garlic and sauté for another 2 minutes.
Deglaze with white wine.
Add remaining ingredients. Stir well.
Cover, reduce heat and simmer for 45 minutes or until potatoes are soft.
Carefully insert fish fillets in sauce and simmer for another 10 minutes.
Philippe, Tucson CSA
2-3 bell peppers
1 large or 2-3 small eggplant
1 medium onion
3 garlic cloves
2 teaspoons ground cumin
3 tablespoons olive oil
1 tablespoon tomato puree
Salt and pepper to taste
Pre-heat oven to 400°.
Cut eggplant, onions and bell peppers in cubes. Add to a large bowl with oil, garlic and cumin, and toss until well coated with oil. Spread on baking sheet and roast for about 45 minutes, or until tender and browned, tossing once for even roasting. If you are using already roasted bell peppers, omit them at this stage and add them at the next stage.
Let cool. Add to food processor with tomato puree and salt and pepper to taste and blend to obtain a slightly chunky puree.
Can be used as a spread or as a dip.
As Always if you have any questions let me know.
Hope everyone has a Fantastic Week and Enjoys all the CSA goodies in the Box. 🙂
-Kacie
