Fresh delicious produce grown in Chattanooga at Crabtree Farms
Enjoy every week May through November 2010. Full & Half shares available this season!
Saturday pick-up 10am-1pm at Crabtree, Wednesday pick-up 4-6pm at Main St Farmers Market
For more information, click here: http://crabtreefarms.org/shop/foodbox.html
Filed under: Local Food News on March 4th, 2010 | No Comments »
Signal Mountain Farm is currently selling CSA shares for the 2010 growing season.
Pick-up locations are at the farm on Tuesdays, and at the Chattanooga Market on Sundays.
$800 -full share. $400 -half share. You can find more information & sign up online at www.signalmountainfarm.com, or contact Thomas O’Neal with any questions – signalmountainfarm [at] yahoo [dot] com.
Filed under: Local Food News on March 3rd, 2010 | No Comments »
Good News!
Williams Island Farm still has CSA slots open for pick up on Saturdays this season.
Here is a link to our signup and information page. http://www.williamsislandfarm.com/csa.html
Thanks for your continued support of our local food economy.
Williams Island Farm Crew
Filed under: Local Food News on March 3rd, 2010 | No Comments »
Rise ‘N Shine Organic Farm is accepting members for their 2010 CSA. They are located just outside of Rome, GA and are in their 6th CSA year. Check out their Local Harvest website for detailed information - http://www.localharvest.org/farms/M12512 . Contact Mitch & Elizabeth to receive a registration form by email, at risenshinefarm [at] gmail [dot] com.
They will be delivering CSA shares to Greenlife Grocery on Mondays from 5-6pm.
Mitch and Elisabeth Lawson
Rise ‘N Shine Organic Farm
191 Carpenter Rd
Calhoun, GA 30701
(706)676-0825
http://www.localharvest.org/farms/M12512
Filed under: Local Food News on March 2nd, 2010 | No Comments »
Curried Cider-Braised Pork Chops
1 1/2 tablespoons butter
4 thin boneless pork chops or 2 thick bone-in pork chops
2 cups chopped onions
1 large celery stalk, chopped
1 bay leaf
1 tablespoon curry powder
1 1/2 cups apple cider
Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
Filed under: Seasonal Food Recipes on February 11th, 2010 | Comments Off
Beef Roast Braised in Red Wine
2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Special equipment: a 4- to 5-qt heavy ovenproof pot with lid
Accompaniment: creamy polenta
Put oven rack in middle position and preheat oven to 325°F.
Heat oil in pot over moderately high heat until hot but not smoking.
Meanwhile, pat meat dry and sprinkle with salt and pepper.
Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
Cooks’ note:
• Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.
Filed under: Seasonal Food Recipes on February 11th, 2010 | Comments Off
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