We are super deep in planning mode!! So deep, it's hard to believe that it will result in an actual farm this year. It just seems like numbers, ideas, and a disbelief in how we'll be able to do it all. But at the same time, it's a clean slate! There are endless ideas and possibilities. Some things I'm especially excited about growing are medicinal herbs, culinary herbs, and flowers for drying. Now I just have to choose which ones!
From this deep state of planning, I wanted to share a bit about the CSA model and why it's so important to us as farmers, and to our business. It matters very much to both of us that our food is accessible and convenient. We know it's not possible for everyone to make it to the farmer's market each week, even for folks who are huge proponents of local food (we certainly fall into this category ourselves!) We also know that purchasing a CSA share is a significant financial commitment for most families, so we want you to be able to maximize your spending on the vegetables you want most. This is the CSA share that we would want if we weren't farming, and we're thrilled to provide it for you.
Our CSA is also deeply meaningful to our business. Like most new businesses, we struggled with cash flow this year. Getting an influx of capital all at once this fall allowed us to make crucial investments to prepare for 2018. The original CSA model required payment in January and February, when farmers incur their expenses for the coming year. Most farms now recognize that this isn't always possible for customers and allow for a more flexible payment schedule.
But, if you can pay early, I highly encourage it! It commits your and your family to another year of fresh, customize-able, delicious produce, and it helps us cover our up-front season expenses like seeds and soil amendments. Feel free to let us know if you have any questions about our CSA in 2018 - we really hope you'll join us!
What We're Eating
Chipotle Chicken Sweet Potato Skins
This recipe from Half Baked Harvest was inspired by the Super Bowl, but also sounds like a simply and tasty weeknight dinner. Chickpeas could easily be subbed for chicken.
- 3 medium sweet potatoes
- 3/4 pound boneless skinless chicken breast about 2 small
- 1/4 cups olive oil
- 2 tablespoon fresh lime juice
- 2 cloves garlic minced or grated
- 3 whole chipotle pepper minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 cups fresh mixed greens
- 5 ounces sharp white cheddar cheese grated
- chopped cilantro for garnish
- greek yogurt for serving
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the greens. Toss the greens and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.
Thanks everyone! Happy eating!
- Joanna and Bryan