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.biz/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.

• 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

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.

According to Sandra K. Miller, in an article posted on www.localharvest.org, the heritage turkey’s cooking style is as different as it’s lifestyle.  The differences include brining the bird before roasting, adding a liquid to the bottom of the roasting pan, and keeping the bird covered during the entire cooking time without basting.  It is suggested that a slathering on and under the skin with a butter/maple syrup blend will improve the succulence of the part of the bird that often becomes dry during roasting.  Additionally, I sprinkled the surface of the breast with a chopped fresh herb blend to impart some of the delicate flavors of the season from the garden at this time of year (in the south, our herbs are rejuvenated by cool temps and moisture in the fall).

Heritage Turkey (in parchment paper)

The ideal cover for the bird to roast evenly and fully is oiled parchment.  The circulating air of my convection oven seemed to only slightly notice the parchment around the pan, imparting a sleeve of crispy goodness by the sound of the bell.  My first realization when preparing the turkey for roasting was that I would need four hands to place the parchment paper around the roasting pan.  Without detailed instructions, but a fair amount of experience working with parchment paper, I summoned my daughter to the task and we came up with a plan.  We wrapped the long edge of the parchment paper around the perimeter of the roasting pan, overlapping the beginning and ending edges.  Pulling the paper snug around the lip of the roasting pan, we tied a twine “belt” around the paper to tightly secure it.  The cylinder of paper that rose up around the bird in the pan was folded over and in (sort of like folding an origami pocketbook).  As it was folded over, it held itself intact and became a perfect envelope around the bird.

My oven has a convection feature, and so we set the oven temperature at 410 degrees.  Weighing in at 20.63 pounds, we sheepishly placed the timer at 3 hours, shrugged our shoulders and hoped for the best.  When we committed ourselves to this cooking method, we took a “pinkie swear” not to baste and not to open the oven door.

At the end of the torturous three hours of uncertainty and fear of the worst, we pulled the roasting pan from the oven and opened the end of the “pocketbook”.  What we found was that the centerpiece of the celebration was quite extraordinary; it was cloaked in bronze, and the hinge of the bird’s thigh joint was relaxed with juices running clear.

All indications were in line for a completely abnormal result – a perfectly roasted turkey, tender and more full of flavor than we have ever experienced!

Now… well I’m a firm believer in the heritage turkey and the contemporary cooking temperature!

Best Wishes!

Maria

Coastal Caterers, Clammer Dave’s Sustainable Gourmet  Seafood, GP Sound, Livingston Seafood, High Hammock, McCrady’s Restaurant, McClellanville Rentals, Meadors Construction, Pearl Cadwell, Sun Bay Logic, Town Museum of McClellanville, Trident Tech Culinary Program, Queen Anne’s Revenge, Beth & Jerry Zink, Holy City Sinners, Skye Paige & the Original Recipe, The Hungry Monks, French Toast, the Toasted Beets, Wando High School Special Needs Class, Tom Knisley, Julian Levin, Thomas Beach, Guy Artiguse, the Staff of Our Local Foods, and all our cherished volunteers.

Also a special thank you to all of you who came out and made it a great day – we hope you’ll come have fun with us again the next time we have such a wonderful event hosted here at Thornhill Farm.

Thank you!

Maria

Summer days are still around, but our minds are making the slight shift to thoughts of cooler days – shuckin’ and shaggin’, back to school nights, homework and pumpkins!  The fall CSA registration is officially open, and we are planting and preparing to deliver farm fresh certified organic vegetables to you this fall. Our planned fall lineup includes late summer goodies – squash, beans, tomatoes, cukes, eggplant and okra.  Field peas, fall greens, such as kale and mustards, and salad greens, such as arugula and spinach will accompany them.  

We plan to bring delicious apples from the mountains, and our own winter squashes and pumpkins as well.   Other goodies, like grapes and figs just happen to be on the way.   We’ll do our best to keep it interesting this fall. We’ve also launched our monthly delivery program, Kitchen Table Cuisine. Beginning in September, Our Local Foods will provide an array of locally produced and procured food items, including grass fed and pastured local meat, in a monthly ordering format. For more information, check our website, or call us at 843-887-3500. Thank you for supporting the farm that supports Adaptive Gardens of the Lowcountry. We are proud partners with this Coastal Community Foundation Project on Thornhill Farm!

And thanks to Meg for getting all of the vegetables to grow in the right shapes, and then to line up for the photograph!

- Maria

Visit us at Ourlocalfoods.com ]]> http://ourlocalfoods.com/community-supported-agriculture/our-local-foods-fall-csa-is-here/feed 0 http://ourlocalfoods.com/healthy-eating/13 http://ourlocalfoods.com/healthy-eating/13#comments Tue, 24 Nov 2009 04:29:49 +0000 admin http://sunbaymedia.com/?p=13

How do we do it? The food guide pyramid suggests we consume more dark green veggies and more orange and red veggies. Whole grains are recommended over processed ones. Simple grilling and baking is suggested above other methods.

Try preparing simple meals using fresh ingredients and whole foods.

What are whole foods? Whole and unadulterated foods are those you find at the farmer’s market or around the perimeter of the grocery store. Have you ever noticed the foods that do not have long ingredient lists that you can’t pronounce, are those in the produce section, dairy section and butcher? You can improve your diet immensely by avoiding the middle aisles.

Why eat whole foods? Whole foods have intense flavor and satisfying taste. Vegetables, fruits and grains that are minimally processed boost our energy and maintain our blood sugar levels. Whole and unadulterated foods contain natural fiber that fills our tummies and satisfies our hunger for longer periods of time, discouraging snacking between meals. Foods prepared without a lot of processing and additives don’t encourage weight gain, rather encourage the body to burn calories evenly and consistently according to energy used. Minimally processed foods have their naturally occurring amino acids and enzymes intact, and vitalize our bodies natural processes of cell building and maintenance, keeping us healthy and immune.

A diet that includes simply prepared meals of fresh ingredients from your local farm market or supermarket perimeter can only be good for you and your family. Follow these simple guidelines and eat your way to a healthy lifestyle:

• I encourage recipes that contain five or fewer ingredients.
• I highly recommend leftovers. Cook a simple, healthy meal and plan to take leftovers the next day for lunch, or offer it to the kids after school.
• Prepare single ingredient dishes and save in the refrigerator to be added to snacks, salads and simple dishes later in the week, utilizing what is fresh, healthy and local.

Try this technique with goodies from the farmers market –

Pinwheels – Using healthy, whole grain tortilla shells or flat breads, spread fresh ingredients on the shell, roll up and slice about 1 inch thick. Can be dipped in lowfat sauce, such as lemon aioli, for added flavor!

Suggested ingredients include – one ounce of healthy cheese of your choice (goat cheese, lowfat cream cheese or thinly sliced cheddar), something green (arugula, spinach, basil, leaf lettuce, or sautéed kale or mustard), something red (sundried tomatoe slices, sliced fresh or pickled peppers, pickled beets or radish slices), something kinda spicy (thinly sliced red or white onion or some good, spicy mustard). Add a small amount of meat, if you like (skinless chicken breast meat or turkey) .

Roll up tightly, slice and dip for a healthy, light “whole food” meal.

-Maria

Learn more about our organic farm and farm to table at http://ourlocalfoods.com

Zucchini is the celebrated staple of the CSA box this week.  It is here to stay for awhile, and so why not celebrate?  What will we do to keep ourselves from growing tired of the ordinary and keep the love affair with zucchini alive for at least a few weeks?

Our recipe suggestions this week include three ways to enjoy this hearty and unrelenting power veggie of the season, ZUCCHINI!

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

From Bon Apetit May 2009, I was excited to uncover Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce. The pasta could take almost any form, but the freshest fettuccini will work best.

• 8 oz. Fresh, or high quality dried fettucine (or other ribbon pasta).
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Med. White Spring Onion, thinly sliced.
• 8 oz. Baby Zucchini, halved lengthwise.
• 8 oz. small green beans, cut in 1 “ lengths.
• 2 tsp. grated lemon peel
• 1 ¼ c. grated parmesan or pecorino romano cheese.
• 1/3 c. heavy whipping cream
• 2 ½ tbsp. fresh lemon juice

Cook pasta according to package directions, and then reserve two cups cooking liquid, returning the drained pasta to the pot. Heat olive oil in a medium sauté pan, and sauté zucchini, onion, and fresh green beans until tender ~ about 5-7 minutes.  Add lemon peel, kosher salt and fresh cracked pepper and toss. Add one cup reserved pasta liquid, whipping cream and lemon juice to pan, scraping browned bits. Reduce slightly and pour over reserved pasta, adding more of the reserve liquid as needed to moisten. Serve immediately with good grated parmigiano reggiano cheese grated on top.  A salad of spring lettuce or arugula and warm crusty French bread will soak up the flavors and satisfy the spring appetite.

Zucchini alla Scapece

Chef Scott Stephanelli, chef instructor of the Culinary Institute of Charleston, visited the farm as a significant volunteer over the past couple of weeks while on semester break from the classroom/kitchen.  It was interesting for all of us to exchange ideas about the phenomenon of local food and ever emerging trends in foodways.  The instructional kitchen is a great place to learn what is fundamental and what is trendy, and so is the garden, according to Chef Scott.

Chef submitted the following recipe as we anxiously coaxed our first baby zucchini with squash blossoms attached for our favorite restaurant chefs/customers.

Traditionally this dish is served as part of an antipasti plate. It is also a great accompaniment to grilled fish or sliced fresh mozzarella.

Ingredients:

• 3 zucchini or summer squash, slice into 1/4 inch slices or rounds
• 2 T. extra virgin olive oil
• 2 t.. aged balsamic vinegar
• sea salt and ground black pepper to taste
• 8 mint leaves

Heat a large heavy bottom skillet (Cast iron works great if you have one available) over medium high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil begins to smoke add half of the zucchini slices, season with salt and pepper and cook for 3-4 minutes or until the squash begin to turn a nice golden brown. Turn squash over and cook for another 2 minutes to allow the zucchini to get tender. Remove from the pan and transfer to a plate or a shallow baking dish.

Repeat the process with the remaining zucchini. Add a touch more oil if needed, but be carefull not to add too much as the zucchini will not brown with extra oil.

Slice the mint leaves into threads and mix with the remaining olive oil and the balsamic vinegar. Drizzle this mixture over the warm zucchini slices and gently toss to ensure that all of the zucchini is marinated. Lay onto a clean serving plate and arrange as desired. Drizzle the extra vinegar mixture over top and sprinkle some sea salt on top. Allow to sit at room temperature at least one hour before serving to allow flavors to meld.

Thai Zucchini Curry

With the addition of local fresh shrimp, free range chicken, or tofu, this one-dish curry will give a healthy loft to the weeknight evening meal:

• 2 Tbsp. Extra Virgin Olive Oil
• 1 # skinless boneless chicken breast, shrimp or tofu
• Salt and Freshly Ground Pepper
• 1 spring onion bulb, thinly sliced.
• 2 Zucchini, cut into rough chunks.
• ½ cup sundried tomatoes, thinly sliced.
• 1 tbsp. red curry paste (available from most groceries)l
• ½ c. unsweetened coconut milk.
• 2 Tbsp Water
• Zest of one lime,
• 1 TBSP. Fresh Lime Juice
• ½ cup chopped fresh cilantro

Sear and sauté the chicken, shrimp or tofu in a large skillet on high temp with the olive oil, seasoning with salt and pepper after it is hot.  Transfer to a dish to hold until later.

Add the spring onion and zucchini to hot pan, and sear briefly, about 2 minutes.  Add curry paste and toss to coat and toast, then add the sundried tomatoes, zest of lime, lime juice, coconut milk and water, allowing to cook for 2  minutes on high heat.

Add chicken, shrimp or tofu, and cook an additional 1-2 minutes, then toss in the cilantro and spoon over rice.

As the season progresses, look for our favorite ways to make “goodies from the kitchen” using zucchini and other vegetables harvested in abundance.

Until then, HAPPY AND HEALTHY EATING TO ALL!!

Maria

Visit us at OurLocalFoods.com