Please note date change for the Spring Fling!!!!!!!!!
Due to lack of participation and volunteers we have moved the date of the Spring Fling to May 6, 2012. We still need volunteers to make this event happen. 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. If you have already sent your RSVP, I will keep you on the l,ist unless I hear that you can not make it that day.
In Your Box
Planned Produce for Box
- Swiss Chard
- Springs Onions/Leeks
- Baby Turnips with Greens
- Purple Mizuna
- Turnip Roots
- Fruit Shares~ Strawberries
- You will receive a combination of nine of the ten veggies from list above and strawberries this week
Our pigs are almost ready so look for new cuts available soon until then we still have these available.
|PORK|| || |
|Chops||2 lbs||sold out |
|Cubed Ham||1 lb||sold out |
|Fat||2-3 lbs||$3.75 |
|Ground Pork||1 lb||$6.00 |
|Ham Hock||1 lb||sold out |
|Ham Roast||5 lb||$6.00 |
|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||sold out |
|Shoulder Steak||2 lbs||$6.00 |
|Tenderloin||1 lb||sold out |
|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.
Home Grown Recipes
Mizuna Salad with Poached Egg, Crispy Leeks and Tarragon Vinaigrette
3 c. fresh mizuna or other tender young lettuce greens
1 vine-ripened tomato, medium dice
1 T. extra virgin olive oil
1/4 c. fresh leeks, purged of dirt and finely sliced
2 fresh eggs
1 T. fresh tarragon, finely chopped
1 tsp. sherry vinegar
2 T. grapeseed oil
1 large pinch kosher salt
6-8 grinds fresh black pepper
shaved parmigiano-reggiano cheese
1. Wash and spin dry the mizuna. Cut tomato into medium dice or use small grape tomatoes, cut in half. Place the mizuna and tomato in a medium bowl.
2. Heat a small non-stick skillet on the stovetop and add the olive oil. When shimmering, add the leeks and saute on medium-high heat until brown and crispy. You want them crunchy and brown, not soft so keep going until they're just short of burned. Remove from heat and place on a paper towel to cool.
3. Add about 4 cups of water to a medium saucepan and bring to a very hot steaming, but just below a simmer. You don't want to see bubbles on the surface of the water or any boiling, but just below. It should be about the temperature you'd use to steep tea. Hot enough to burn you but not hot enough to boil. Crack each egg into a single small cup or prep bowl.
4. Make the vinaigrette while waiting for the water to come to the right temperature. Combine the chopped tarragon, sherry vinegar, kosher salt and black pepper in a bowl. Slowly drizzle in the grapeseed oil with one hand while whisking vigorously with the other. The dressing should begin to emulsify and get thick as you're whisking. Drizzle over the greens and tomato and toss thoroughly.
5. Return your attention to the water and when super hot and steaming, gently pour one egg into the water. Take a rubber spatula and gently fold some of the rapidly spreading egg white over and around the yolk. Be careful not to puncture the yolk. Leave it alone now for exactly 1 minute 30 seconds (at or near sea level) and about 2 minutes if at altitude. You are aiming for a very soft yolk, with the whites just cooked. At the end of your time, take a large slotted spoon and scoop under the entire egg, lifting from the water. Set egg on a slippery plate or surface and do the other egg exactly the same way.
6. Spoon the mizuna and tomato onto plates and shave some parmigiano-reggiano over the greens. Gently slide a poached egg onto each plate in the center of the greens. Sprinkle with the crispy leeks and serve immediately.
7. Each guest should gently break the yolk with a fork to release the gooey yolk over the salad.
As a reminder, please send any skips,orders or special request to email@example.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.
Neil Taylor and Laurie Ann