CSA is short for "Community Supported Agriculture" and here is how www.localharvest.com describes it:
For over 25 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer.
Here are the basics: a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.
This arrangement creates several rewards for both the farmer and the consumer. In brief...
Advantages for farmers:
Get to spend time marketing the food early in the year, before their 16 hour days in the field begin
Receive payment early in the season, which helps with the farm's cash flow
Have an opportunity to get to know the people who eat the food they grow
Advantages for consumers:
Eat ultra-fresh food, with all the flavor and vitamin benefits
Get exposed to new vegetables and new ways of cooking
Usually get to visit the farm at least once a season
Find that kids typically favor food from "their" farm – even veggies they've never been known to eat
Develop a relationship with the farmer who grows their food and learn more about how food is grown
The Whiskey Creek CSA will start in the first part of June (depending on weather) and run for 16 weeks. Members will be notified by email or by phone as to the exact starting date.
The drop location is slated to be the same this year as last, in front of the Old School Furniture Store on Highway 101 in Florence. We also have a drop at 3:00 - 3:15 behind the Post Office in Mapleton if you are in that area. The times will also be the same as last year, from 2pm to 6pm.
We are also keeping the costs the same as last year, with a full box being $500 for 16 weeks (31.25 if calculated weekly) and a half box being $300 (18.75 if calculated weekly).
Looking forward to seeing all of our returning members, plus a whole bunch of new members for 2013!
Whiskey Creek Organics is now accepting limited CSA subscriptions for the 2013 growing season. Don't miss out - reserve today and secure your source of farm fresh produce now!
Family-owned and operated, Whiskey Creek Organics pledges to deliver the highest quality, best-tasting organic seasonal fruits, vegetables available. We strive to meet your individual preferences and offer a wide variety of naturally grown produce to choose from. We have limited our number of 2013 CSA shares and have many returning members - so please reserve early and secure your farm fresh organic food source for the upcoming season!
Our program will begin soon so make sure you sign up today!
Our standard share is the perfect size for individuals or couples who love their fruits and veggies, enjoy cooking and trying new recipes, and eat at home often. Enjoy a heaping full box of our farm's freshest produce for $500 (For A Family Of 4), or a more than ample half-box is $300 (Perfect For A Family Of Two). Includes our most delicious harvest crops and seasonal fruits/berries!
Depending on the size of your family (and your love of fresh fruits and veggies), you may wish to purchase a double share. Same great variety as our standard share only double the portions!
Another week, another new vegetable! This week we’re including some of our deliciously tender spaghetti squash. As you've probably heard, spaghetti squash is a great substitute for pasta and you can’t have pasta without garlic so we’ve included some heads of garlic as well!
Although you may have heard of this incredible squash, chances are, if you’ve seen it in the store, you’ve passed it by because it’s large and intimidating and at the end of a long day, who wants to experiment at dinner time with an unfamiliar vegetable? Not to worry though. We’ll walk you through it!
This particular variety is very forgiving. Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each:
Cutting Up Spaghetti Squash Before Cooking
Advantages: It cooks faster. Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
Bake cut side down about 30 to 40 minutes at 375 F. Microwave 6 to 8 minutes (let stand for a few minutes afterwards) Boil 20 minutes or so.
Separate strands by running a fork through from one end to the other. Viola! You have “pasta!”
Cooking Spaghetti Squash Whole
Advantages: It's easier. Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.
Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")
Bake about an hour in the oven at 375 F. Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming. Boil for half an hour or so. Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.
Once you’ve removed the seeds, don’t throw them away. Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash) for a low-carb and delicious snack!
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. If not, don’t worry. Spaghetti squash will keep several weeks at room temperature.
So now that you know how to prepare it, here’s a great recipe to use our squash, garlic, onions and some tomatoes as well as our delicious basil!
As we mentioned in last week's newsletter, August is the best month of the year on our farm. The berries are ripe, the veggies are at their peak, the flowers are in bloom...
And we have 12 new additions to our chicken flock!
These little guys just hatched this weekend. Most of them are Auracanas but one or two may be half Buff Orpington.
Here they are with their very proud mothers. That's Polly on the left and Scotch on the right.
As you can see from the chicks, Auracanas come in a variety of colors.
Unfortunately, they don't stay this cute for long. In just a few weeks, they will be awkward teenagers and by the time the rain begins to fall once more, they will be full grown chickens. But for now, like the weather, they are perfect and we are enjoying every minute!