Week ENDING 7/21/19: [honeydew melon, cantaloupe, smoothie bananas — in FULL shares] vine tomatoes, sweet yellow corn, baking potatoes, green cabbage, yellow sweet bell peppers, greenleaf lettuce and more!
- 4 potatoes (peeled and diced into smallish cubes)
- 1/2sweet onion (chopped)
- 3stalks celery (chopped)
- 1/4cup dill pickles (finely chopped)
- 1cup vegan mayonnaise
- 2teaspoons mustard
- 1/3teaspoon salt
- 1/4teaspoon pepper
- paprika (optional)
Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender. Don’t overcook the potatoes – they should be tender but not mushy.
Once the potatoes are tender, drain the water out of the pan.
Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.
Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.
Enjoy peak tomatoes all winter long – just roast and freeze. No canning required.
- 10 pounds plum tomatoes (small, stems removed)
- 1 cup olive oil (for drizzling)
- 1/2 cup rosemary OR minced fresh thyme
- fine sea salt (to taste)
Preheat oven to 225°F
Arrange 3 oven racks to the top, middle and bottom positions of your oven. Line 3 rimmed baking sheets with parchment paper.
Rinse tomatoes and cut them in half crosswise (equator, instead of top to bottom) and arrange, cut side up, on prepared baking sheets.
Drizzle tomatoes with olive oil and sprinkle with fresh herbs. Sprinkle with salt to taste (I recommend a light sprinkle as the flavor will intensify).
Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets among the racks every 45 minutes or so, to cook the tomatoes evenly.
Cool tomatoes until they’re comfortable to handle. Then fill your clean, lidded jars almost to the top and freeze.
- 4 large eggs
- 2 bell peppers (large, cut in half, seeds removed)
- 1/2 cup shredded cheese (Trader Joe’s Swiss Gruyere, blend)
- 4 teaspoons chives (chopped)
- sea salt
- black pepper
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper and grease lightly.
Place the peppers cut side up onto the baking sheet. Bake for 15-20 minutes, until softened.
Place a tablespoon of shredded cheese at the bottom of each pepper. Crack an egg on top, then sprinkle lightly with sea salt and black pepper. Add another tablespoon of shredded cheese around the edges, leaving some of the yolk visible in the center. Finish with a light sprinkling of chives.
Bake for 15-20 minutes, until egg whites are set.
- 2/3 cup olive oil mayonnaise
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 4 cups carrots (Grated)
- 20 ounces crushed pineapple (Can -, Well Drained)
- 1 cup raisins
In a small bowl add mayonnaise, lemon juice, salt and sugar and whisk until well combined.
In a medium bowl add carrots, pineapple, raisins, and pecans. Pour mayonnaise mixture over carrots and toss until well combined.
- 2 bell peppers, seeded and cut into
- 12 oz. plum tomatoes, stemmed, cut into fourths
- 1/4 cup coconut oil
- 1 Tbs. raw apple cider vinegar, topping after removed from oven
- 1 Tbs lemon juice
- freshly ground pepper, to taste
Preheat an oven to 375°F.
In a large bowl, mix together the bell peppers, tomatoes, the coconut oil. Mix well and spread out in a single layer in a large baking pan.
Roast the vegetables for about 30 minutes.
Remove from the oven and sprinkle with 1 capful raw cider vinegar and 1 capful lemon juice with pepper to taste.
Farm Box Variety changes with DAILY harvest and varies according to share size.
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Harvest assortments vary weekly and include (mixed organic):
Regional strawberries (Georgia strawberry season begins in March), regional blackberries, Honeycrisp, Gala or Fuji apples, Anjou, Red, Bosc pears, red or white grapes, red slicing tomatoes, sweet potatoes, greenleaf lettuce, sweet colored bell peppers, sweet collard sprouts, heirloom cherry tomatoes, broccoli, sweet onions, carrots, gold & baking potatoes, asparagus, brussels sprouts, green beans, sweet corn, kale salad mix, acorn squash, green & red cabbage, sugar snap peas, celery hearts, beets, juicing cucumbers, smoothie bananas and more!
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was Founded in 2008 as a sustainability initiative community garden, local foods greenhouse and advocacy for Farm to School. Our first organic community garden in 2009 was partnered with a middle Georgia Montessori Edible Schoolyard program. In 2010, we held a Farm to School fundraiser Festival on the square in Thomaston, Georgia.Currently serving Spalding, Lamar, Upson and Middle Georgia with weekly Farmers Choice, seasonal veggie deliveries and Farm to School gardens.
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