CSA Newsletter

Bring your own Lawn chairs, a dessert to share,your family and alcoholic beverages of your choice. Dinner will be provided along with Cider, Tea and Soft Drinks

Please RSVP by 11/2/2011.

Thanks for your support during my time away from the FARM i.e. my annual migration to Alaska with stopovers in Korea and Japan. I took my son Gabriel (the Air Force Pilot) to visit my daughter Lillian who teaches at a Korean Montessori school there. Then it was onward to Japan where I visited the largest fish market in the world where one blue fin tuna goes for over $100,000.00 per to be used as sushi. Visited numerous other sites and took lots of pictures. All my trips are done on a shoe string, buddy passes donated by my longest supporting CSA customer Mrs. Cindy Mullinnex and using military aircraft(yes I am retired from the US Army Corps of Engineers) staying at USO and on base military facilities and of course at my daughter's apartment. I charged up my battery to be able to farm for another year and enjoy it even when it gets extremely cold and hot. I do like growing in the cooler part of the year and so the best vegetables are coming. Pictured above is brussell sprouts grown in Alaska of which I have tried in vain for the past 5 years to grow here in Ga. Here goes another try. We have them planted. So stay tuned for the results.

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

Your Farmer,

Neil Taylor

Homegrown Recipes

Roasted Vegetable Enchiladas

Ingredients

2 red peppers

2 jalapeño peppers

2 small zucchini, coarsely chopped

1 eggplant, coarsely chopped

1 largeonion , chopped

4 cloves garlic

1/4 cup Zesty Italian Dressing

1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/2 cupwater

12 corn tortillas (6 inch)

2 Tbsp. chopped cilantro

Preparation

COVER baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto baking sheet. Bake 30 min., turning vegetables after 10 min. Cool. Remove skin and seeds from peppers; coarsely chop peppers.

COMBINE 2 cups chopped vegetables and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetables in blender until smooth.

REDUCE oven temperature to 350°F. Pour 1 cup vegetable puree onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas in skillet to soften. Top each with about 3 Tbsp. chopped roasted vegetables; roll up. Place, seam-sides down, in baking dish; top with remaining vegetable puree and cheese. Cover.

BAKE 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.

Cannellini Bean Stew

Ingredients

2 15-ounce cans cannellini or other white beans, drained
1 14.5-ounce can low-sodium chicken broth
2 cloves garlic, smashed
1 bay leaf
6 carrots, halved lengthwise and cut into 3-inch pieces
3 cups fresh greens
kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 cup (1 ounce) grated Parmesan (optional)

Directions

In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.
Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf.
Add the greens, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute.
Spoon the stew into bowls. Drizzle with the oil. If desired, add some vinegar or Parmesan.

TaylOrganic Farm's Pork and Beef Selections

Some of our selections below have sold out but have no fear because we just got FIVE new pigs for the fall they will be fed a diet of mostly TaylOrganic Produce. So soon they will turn to hogs and we will have more selections available.

We have compared prices and are offering ours at a 10% below the average price of our competitors. The packages are listed below and are of an average weight that we carry so a package of chops may be any where from 1.5 to over 2lbs. Please contact us with your orders and we will try and get as close as possible with the requested weight.

Our beef is Grain Fed Beef. Because the meat is natural, with no steroids, hormones, or antibiotics, the meat is lean and healthy. and priced competively.

Item	Avg WT	Price/lb
PORK
Chops	2 lbs	$4.50
Cubed Ham	1 lb	$6.50
Fat	2-3 lbs	$3.75
Ground Pork	1 lb	$6.50
Ham Hock	1 lb	$2.00
Ham Roast	5 lb	$7.50
Ham Steaks	1.5 lbs	$6.50
Mild Sausage	1 lb	$6.00
Hot Sausage	1 lb	$6.00
Jowls	1 lb	$3.00
Neck Bones	2 lbs	$4.00
Ribs	2-3 lbs	$7.25
Shoulder Roast	2-2.5 lbs	$7.25
Shoulder Steak	2 lbs	$7.25
Tenderloin	1 lb	$10.00
BEEF
Ground Beef	1 lb	$5.00
Rib Eye Steak	1-1.5 lbs	$11.00
Sirlion Steak	1-1.75 lbs	$7.00
T-Bone Steak	1.35 lbs	$11.00
Chuck Roast	2-2.5 lbs	$6.00
Top Round Roast	3.72 lb	$8.00