We are busy busy here at the farm growing lots of veggies for the upcoming markets and your CSA boxes. We need some volunteers to help us at the markets to help getting the veggies to the markets and in the hands of every one for their families to have on their tables. Please let us know if you or anyone would be interested in helping us.
We are also so gearing up for our Annual Green Spring Fling Dinner here on the Farm on April 22. It takes a lot of work to get the farm ready so if you would like to volunteer to help with that or the actual event please let us know. Mark the date and plan on bringing your families out to the farm for a great day! More details to follow. Respond to this email to RSVP to the dinner.
In Your Box
Planned Produce for Box
- Swiss Chard
- Springs Onions
- Fruit Shares~ Citrus
Our pigs are growing and we need to make room for them so we are marking prices down on our pork and beef selections so take advantage of the savings. We have fed them a diet consisting of mostly TaylOrganic produce.
|PORK|| || |
|Chops||2 lbs||sold out |
|Cubed Ham||1 lb||$6.50 |
|Fat||2-3 lbs||$3.75 |
|Ground Pork||1 lb||$6.00 |
|Ham Hock||1 lb||$2.00 |
|Ham Roast||5 lb||$7.00 |
|Ham Steaks||1.5 lbs||sold out |
|Mild Sausage||1 lb||$4.00 |
|Hot Sausage||1 lb||$4.00 |
|Jowls||1 lb||$3.00 |
|Neck Bones||2 lbs||$3.00 |
|Ribs||2-3 lbs||$6.00 |
|Shoulder Roast||2-2.5 lbs||$6.00 |
|Shoulder Steak||2 lbs||$6.00 |
|Tenderloin||1 lb||$10.00 |
|BEEF|| || |
|Ground Beef||1 lb||$5.00 |
|Rib Eye Steak||1-1.5 lbs||$11.00 |
|Sirloin 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 |
Did you know at the
TaylOrganic Farm Mini Markets you can-
- Buy fruits and veggies by the pound
- Change your CSA drop off location and customize your box
- Buy any of our Value Added Items plus additional items we may have found from local sources
- These markets are open to the public!!
1100 Clairmont Ave.
Decatur, GA 30030
1160 Moores Mill Rd NW
Atlanta, GA 30327
First and Third Tuesdays
You do not have to be a member of the YMCA
to come shop at the market.
Table One Restaurant
One Atlantic Center
1201 West Peachtree Street
Atlanta, GA 30309
Home Grown Recipes
and Swiss Chard
Thanks Erin Noel ~CSA member for sharing this weeks recipe.
Because this dish tastes good at room temperature, it is perfect when entertaining a crowd. Just heat goat cheese under a broiler immediately before serving.
5 or 6 good-quality slices white bread
2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
1/2 cup extra-virgin olive oil, plus more to taste
8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
2 pounds beets, greens removed
2 tablespoons plus 1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound red Swiss chard
1 pound dried cavatelli, or orechiette
6 to 8 cloves garlic, thinly sliced
1. Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.
2. Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.
3. Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.
4. Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.
5. Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.
6. Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.
As a reminder, please send any skips,orders or special request to firstname.lastname@example.org by Saturday evening before the requested date. We will send a response on Monday afternoon to let you know we received a skip request.
As always Thanks for your continued support with our CSA program here at TaylOrganic Farm.