Our Local Foods CSA (Customer Supported Agriculture) is now accepting subscriptions for the session starting in Late Spring (we’ve sold out the Early Spring). We are still offering 2 subscription models:

• Full Year subscription – Five six 6-week sessions
• Single 6-week subscription – you can subscribe to one or more of these during the year, just 6-weeks at a time (next session starts Late Spring- April 19)

For those of you want to subscribe for the Full Year, we have reduced the price accordingly and your deliveries will start with the Late Spring session. For those of you who want to subscribe to a Single 6-week session, deliveries will start with the Late Spring (rather than Early Spring) session. In both subscription types, we are still offering the Large and Medium sizes to help you best match your produce needs.

Here are the planned delivery dates:

We appreciate the subscriptions we have already received for 2010, and look forward to the start of deliveries. We’ll keep you posted by email, but if you have any questions, don’t hesitate to call us on (843)887-3500 or email us.

Thank you-

Maria Baldwin

You have a component of our local history and current traditional New Year fare in your CSA bags this week!

Reezy Peezy or Hoppin John!

The Southern tradition of preparing for health, wealth and good luck by enjoying field peas, collard greens and cornbread has its roots right here along the sea islands of coastal South Carolina and dates back to the days of slavery.   There is much history to explore and realize in our culinary traditions.  The familiar terms “pease porridge hot” and “reezy peezy – a Gullah traditional recipe” are related to field peas as an important source of protein and sustenance for the population living along the coastal south.

At Thornhill Farm, we have been growing Sea Island Red Peas, an important heritage variety of field pea.  We received our seeds and the encouragement for this special crop from Chef Sean Brock at McCrady’s Restaurant and Glenn Roberts of Anson Mills.  This holiday season, we are sharing our harvest with you to wish you health, wealth and good luck in the coming year!

For a traditional recipe of “reezy peezy”, please visit our friend Anson Mill’s Glenn Roberts web page at http://www.ansonmills.com/recipes-rice-15.htm.

For Hoppin’ John, soak the peas overnight.  Cook them in clear water after soaking – about 1 hour.  While peas are cooking, sauté ½ diced sweet onion, a mixture of diced colorful peppers (about 3/4 cup), and ½ cup diced celery.  Add ½ tsp. good quality curry powder to the pan and cook for an additional 1-2 minutes.  Add to cooked peas and continue to cook for an additional 15 minutes.  Season with salt and pepper to taste.  Traditionally, the Hoppin’ John is served over rice.  Hot pepper sauce is a nice accompaniment for those who enjoy a little spice.

Collards!!

Collard Greens are considered to date back to prehistoric times.  The ancient Greeks and Romans grew kale and collards.  Collard greens came to North America with the arrival of African Americans, and became an important satisfying meal for members of the slave community in times of poverty of nutrition.  It is said that scraps of meat from slave owners tables were left over for meals for the slave component of the family, and it is still traditional to cook low value cuts of pork with greens for a flavorful dish.

Collard Greens can be enjoyed without meat as a flavor base, instead sautéed lightly in olive oil with garlic.  They will maintain their bright green color and high degree of nutrient value when cooked this way.  A dash of good quality balsamic vinegar when served will provide the acid needed to help the flavor pop. 

If you are taking a break from the CSA right now, our next season starts March 8^th, and we are signing up now on line at http://ourlocalfoods.com/products-page.  Please join us in 2010 as we continue to grow and provide fresh, certified organic produce from the farm to your kitchen table.