Week 13 CSA – 14th August 2017

“Let food be your medicine and medicine be your food.”
There are a lot of nutrients that go into the soil and plants that we work with, and with some hard work and attention, that nutritional goodness ends up in the products we bring to you.

We hope that you’ve seen and felt your health improve since you’ve started eating our vegetables. Maybe you just needed help figuring out how to make interesting and healthy food, and our community here has been so great for that! For instance, in the recipe section of this email is a suggestion for a kale salad that is simple and quick, but has those subtle touches that make for really good food.

Schedule changes this week
Saturday’s Farmers Market
We will be in Raleigh this weekend for Michelle’s birthday so we unfortunately won’t be at the farmer’s market on Saturday, but there should be plenty of other vendors there!


Ezra, Michelle Stacy and Greg

(p.s. Please “like” and share our Facebook and Instagram pages with your friends and family, and remember to tag us in your posts @WindingStairFarm!)

Farm Perspectives


We’re approaching an eclipse, I’ve heard…
Those sort of things affect the animals, like when there’s a full moon and clear night or when the day length changes. I’ve gone down to the farm on late nights where everything is glowing and bright with the full moon, and found the sheep as active as any morning – they’re not very active in the sunny part of the day this time of year – and found chickens barely asleep and sometimes crowing.

There’s a once-in-a-lifetime opportunity here to learn how the animals react, and we’ve heard about some organizations that have made apps or whatnot that let farmers and those with chickens, etc., report their animals’ behavior. We’ll have to let you know what they do, and where you can find that information afterwards on how animals react!

This Week’s Harvest

‘Lollo Biondi’, ‘Marvel of the Four Seasons’ and ‘Deer Tongue’ Lettuce (Lactuca sativa)
‘Blue Scotch Curled’ Kale (Brassica olaracea)
‘Chioggia’ and ‘Detroit Red’ Beets (Beta vulgaris)
Daikon Radishes (Raphanus sativus)
‘Tendercrisp’ Cutting Celery (Apium graveloens)
Basil mix (Ocimum basilicum)
Cucumbers (Cucumis sativus)
‘Verde’ and ‘Amarylla’ Tomatillos (Physalis ixocarpa)

Recipes and testimonials

Erica’s Kale Salad

  • 1 bunch raw kale (washed and patted dry
  • Garlic cloves (to taste)
  • 2 tablespoons olive oil
  • 1 tablespoon virgin coconut oil
  • Sea salt
  • 1/2 lemon (to taste)
  • Apple cider vinegar

Raw kale salad is very easy to make in whatever quantity you like. The key is to tear the kale into small quarter size pieces and put into a large mixing boil. Add 1-2 tablespoons of olive oil, just enough to lightly coat the kale. Coconut oil is the key ingredient as it gives a sweet, nutty taste to the kale. I use more than a tablespoon because I love the flavor!

Grate or dice the raw garlic to taste. Add sea salt, lemon and a splash of apple cider vinegar (all to taste, so start with small amounts).

Important: Use your hands and massage the oils and other ingredients into the kale. This takes a few minutes. You will notice the vinegar helps turn the kale soft. This reduces the volume of the kale so now is the time to add more leaves if you want.

Salad will last for several days when kept in the fridge. I love to eat this with brown rice.

Franklin Mushroom Foray

If you have an interest in beginning to learn mushroom foraging, you can join a led group of fellow enthusiasts at the Standing Indian Campground on Sunday, August 27 from 1-5pm. Hunt and learn how to identify common mushrooms.
Call (828) 342-0873 for details or to register.

Community Supported Agriculture (CSA)

May 23 – October 9

Franklin Pick-Up: Saturday mornings at the Franklin Farmer’s Market
Highlands Pick-Up: Monday between 12pm and 1pm at Founder’s Park
Keep it out of the landfill
We strive to keep our footprint as small as possible, and we’d love your help:
  • Bring a bag with you each week
  • Save egg cartons and zip loc bags (we’ll even take egg cartons from your friends)
  • If you don’t compost then you can help us feed our chickens. Keep in your fridge until the next CSA pick up: kale/collard ribs, lettuce hearts, herb stems, egg shells (but please, no onions or garlic)
Sharing recipes
Did you use ingredients from your CSA to make a particularly delicious meal? Send us a photograph and the recipe, and we’ll share it with other CSA members.

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