Guess what - chicken eggs! Our friends at Little Gunpowder Farm have offered dozens of delicious eggs for your CSA boxes over the next few weeks! They farm over in Monkton, using the same sustainable growing practices as we do (aka organic and beyond.) They pasture their chickens with love, and you can really taste the difference. Their eggs have some of the most orange yolks that I've ever seen! This means that they're packed with beta-carotene power. Eggs are only available until Little Gunpowder's CSA starts in late April/early May, so order this week before they're all gone! You can find eggs listed under the "Other Farms" section of our CSA ordering website.
Winter Weather Watch
We're keeping our eyes on the impending Nor'easter and will keep you all posted about CSA pick up on Wednesday. Right now it looks as though the majority of snow will fall on Tuesday, so we should be all set for pick up on Wednesday. We'll let you know by 8:00 am Wednesday morning if we need to cancel the pick up for this week. If this is the case, we'll just credit your account for your order total.
Here at Good Dog Farm, we're still planting, fixing, and cleaning up galore! The farm is starting to take shape for 2018 - no longer is the "potato field" the "potato field" - it's transforming into the "sweet potato and squash" field. It's weird and beautiful seeing a space transform so much each year!
RESERVE YOUR SUMMER CSA BY MARCH 31ST!
We hope you'll put down your $50 deposit to reserve your main season CSA share today! While the deadline is March 31st, the sooner you place your deposit or purchase your share in full, the easier it is for us to plan our season. We've also added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! We're also working to secure a pick up site in or near Federal Hill.
To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA," select "Re-enroll" (it's the last option listed.) Let us know if you have any questions or issues.
What We're Eating
In honor of eggs this week, we thought we'd share one of our favorite week night dinners: shakshuka (eggs simmered in spicy tomato sauce!)
Adapted from smitten kitchen
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapenoss, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Have an egg-cellent week, everybody!
- Joanna and Bryan