News from TaylOrganic

"If your purse no longer bulges
and you've lost your golden treasure,
If times you think you're lonely
and have hungry grown for pleasure,
Don't sit by your hearth and grumble,
don't let mind and spirit harden.
If it's thrills of joy you wish for
get to work and plant a garden!

If it's drama that you sigh for,
plant a garden and you'll get it
You will know the thrill of battle
fighting foes that will beset it
If you long for entertainment and
for pageantry most glowing,
Plant a garden and this summer spend
your time with green things growing."
- Edgar Guest, Plant a Garden

Notes from Neil

I am seeing my most abundant Spring yield that I have seen in 19 years. I owe this to prior planning and planting of new crops in hopes of having a growing CSA Program here at TaylOrganic Farm. If you like what you are getting in your CSA box each week share that information with your friends. We now have several openings in our program and looking to expand our members. We depend on word of mouth from you to grow our farm. If you have any ideas or items you would like to see in your box please feel free to email me and let me know what we can do to improve our CSA program. Share your knowledge with us and your friends.

We are still looking for any volunteers to help us here at the farm during the weekdays. We are now our starting Farmer's Market season and would some volunteers on Saturdays to help us out. We will be participating in five markets around the Atlanta area.

We have recently added four people here at the farm to help us grow our CSA program. CSA is all about the community and sustainable living. By employing these people we have provided them with a job and they are learning the ways of farming the organic way and have employment too. We will introduce them in future newsletters. You have already been introduced to Laurie Ann so look forward to meeting Teena, William L, Teresa and William C.

Don't forget we have farm kittens and puppies up for adoption. If anyone would like to adopt a cute puppy or kitten they are almost ready to leave their mamas. The kittens we have are one solid white one, two are white with a black spot and one is black and white. The dog is a breed of Knardley....can hardly tell what it is...... The puppies, all boys, are 3 black and 2 brindle color.

Thank you for your continued support of our CSA program here at TaylOrganic Farm!

Your Farmer,

Neil Taylor

Homegrown Recipes

Greens and Sausage

greens and sausage

This week's recipe was submitted by Rebecca Wood

Member and Leader Host of our Tucker CSA

Thanks Rebecca for your input!!

Recipe for "sturdy" greens (collards, kohlrabi, broccoli, kale, etc...) with sausage

Feeds my family of 4:

3 whole TaylOrganic scallions, chopped

3 cloves garlic (TaylOrganic Green Garlic when available!)

5 smoked kielbasa (I buy the Your Dekalb Farmer's Market variety, made there

with Eden Natural berkshire pork, also available in turkey), sliced in to 1/2" rounds

Large bunch of "sturdy" greens, stems removed and leaves torn to bite-sized

salt to taste

Olive Oil

chicken broth and/or water to cover

Heat olive oil in bottom of large pot. Add scallions and garlic to soften.

Add sausage rounds and cook til fragrant and nearly-brown, stirring often.

Add greens to wilt and cover with chicken broth, water, or some combination

(I've done all 3 ways and they are all quite flavorful!)

Cook on stove top between at a low boil for about 30 minutes or until desired tenderness of greens.

Serve with skillet-smothered potatoes,or pasta and cold beer or iced barley tea.

--Rebecca Wood via Teresa Benamy

Arugula

and

Pear Appetizers

Ingredients
1 bundle arugula leaves
1 ripe bosc pear

1/2 cup dried cranberries

1 cup blue cheese crumbles
1 lemon
1 tablespoon fresh thyme leaves, finely chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma
Directions
Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto and a sprinkle of dried cranberries and blue cheese with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.