TaylOrganic Farm

 

We are in our planning stages for our Annual Green Spring Fling Dinner here on the Farm on April 22.  We are going to have a meeting to plan the dinner menu, any help would be appreciated.  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 from 2pm -6 pm!  More details to follow. Respond to this email to RSVP to the dinner and to volunteer.   


 

In Your Box

GA Grown

 

 

Planned Produce for Box

      • Swiss Chard
      • Beets
      • Springs Onions/Leeks
      • Radish
      • Arugula
      • Purple Mizuna
      • Cabbage
      • Spinach
      • Broccoli
      • Turnips
      • Strawberries
      • Fruit Shares~ Strawberries
      • You will receive a combination of nine of the ten veggies from list above and strawberries this week

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.

         
        ItemAvg WTPrice/lb
        PORK  
        Bacon~uncured1 lb

         sold out

         

        Chops2 lbssold out 
        Cubed Ham1 lbsold out 
        Fat2-3 lbs$3.75
        Ground Pork1 lb$6.00
        Ham Hock1 lb$2.00
        Ham Roast5 lb$7.00
        Ham Steaks1.5 lbssold out 
        Mild Sausage1 lb$4.00
        Hot Sausage1 lb$4.00
        Jowls1 lb$3.00
        Neck Bones2 lbs$3.00
        Ribs2-3 lbs$6.00
        Shoulder Roast2-2.5 lbs$6.00
        Shoulder Steak2 lbs$6.00
        Tenderloin1 lbsold out 
        BEEF  
        Ground Beef1 lb$5.00
        Rib Eye Steak1-1.5 lbs$11.00
        Sirloin Steak1-1.75 lbs$7.00
        T-Bone Steak1.35 lbs$11.00
        Chuck Roast2-2.5 lbs$6.00
        Top Round Roast3.72 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!!

 

ymca

 Decatur YMCA

Thursdays
2:00 pm-8:00pm
1100 Clairmont Ave.
Decatur, GA 30030

 

 Buckhead YMCA

1160 Moores Mill Rd NW
Atlanta, GA 30327

First and Third Tuesdays

3pm-7pm

You do not have to be a member of the YMCA

 to come shop at the market.

Table One

 Table One Restaurant
One Atlantic Center
1201 West Peachtree Street
 Atlanta, GA 30309

Wednesdays

11am-2pm

 

 

Home Grown Recipes

   
 

  

 

 

Potato,
Mushroom,
and Leek Croquettes
 
 

 

 

  

 

Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross


 

For a vegetarian option that's low in calories, try these crispy, pan-fried potato and mushroom croquettes.
 

Ingredients

 8 ounces coarsely chopped peeled Yukon gold potato
8 ounces sliced shiitake mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
 Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil
 

 Directions

1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.
 
2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.
 
3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.
  

 

 

As a reminder, please send any skips,orders or special request to taylorganic@gmail.com 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.   
  
  
  
Sincerely,

 

Neil Taylor and Laurie Ann

TaylOrganic Farm