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

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.

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

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

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.

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.

Special equipment: a wide 5- to 6-qt heavy pot with a tight-fitting lid

Put oven rack in lower third of oven and preheat oven to 350°F.

Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.

Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.

Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.

Cooks’ notes:
•Pork can be braised (but not seared) 1 day ahead and cooled completely, uncovered, then chilled (in pot with braising liquid), covered. Remove solidified fat, then reheat, covered, over moderately low heat, about 30 minutes before searing. Searing the pork gives the tender meat a crisp outer edge, but if you’re short on time, feel free to omit this step—the pork will still be delicious. •If you are unable to get a solid piece of pork shoulder, your pork will have loose flaps; in that case, tie the meat together with kitchen string.

Blend all ingredients except beef and coarse salt in a food processor. Rub on meat; marinate 2 hours at room temperatureor overnight in the refrigerator, turning meat once or twice. Heat oven to 400°F. Heat a medium cast-iron pan over medium heat. Sear meat on all sides until it has a brown crust. Transfer pan to oven; roast meat until internal temperature is 120°F, 15 to 25 minutes. Remove; let meat rest 20 minutes (internal temperature will rise to 130°F). Slice, sprinkle with coarse salt and serve with your favorite seasonal vegetables.

 I actually stole this off Epicurus.com where it was posted by chef Art Smith from Art and Soul from Washington, D.C.from Bon Apetite or something...  If you want to see it in it's true internet form go here.  I really just stole the idea, which I guess is how most people cook anyway- that's what cookbooks are for, stealing from.   Everything can be made in one day but the sauce is probably better made ahead, the chicken can be cooked ahead, and the slaw made earlier in the day.  The hoecakes must wait til the last minute.

• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup water
• 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
• 3/4 cup coarsely grated sharp cheddar cheese