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Week 18 CSA – 25th September 2017

Some of the many women of the Bailey family. Margaret, Casey, Gina, Ingrid, Nancy, Stacy and Kate.  Plus Hunter and Fletcher (not girls but still part of the family).

Stacy’s influences from Atlanta, Wakulla County in Florida, and West Cork, Ireland, have blended together as an interesting guiding force in Stacy’s life and her vision for Winding Stair Farm.

We hope that you enjoy this glimpse, and look forward to hearing your stories, too. Stay tuned next week to learn more about Greg!

– 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!)

The grandparents, Cliff and Louise Bailey, at the top of Blood Mountain.

Atlanta, Georgia

I lived in downtown Atlanta all my life, until we started a farm. Taking the reverse track of my grandparents, who worked so hard to get off the family farms and become urban, I have left a great professional career in engineering and sold my house in Midtown to live a rural life. Everyone has been surprised, including me.

Food has always been so central to my life that I couldn’t even call it important as much as ever present. Growing up we had a half acre garden next to our house in Buckhead. Grandfather would start seeds under grow lights in the sheds early in spring. Summers were spent harvesting and leaving baskets of produce along our fence for our neighbors. In the fall Grandmother along with various cousins would freeze, can and pickle what we could before the first frost so we could continue eating from our garden for months. Every meal was made from scratch. And there was always more than enough in anticipation that our family dinner table would often include international students from Georgia Tech or school friends.

All the women in my family, and there are a lot of us, cook. Our weekends together can be broken into; planning a meal, eating a meal, cleaning up from the meal, then talking about the next meal. The ingredients are always fresh and the food abundant.

Random students at typical Bailey family dinner table in Atlanta. I am in my grandmother’s lap.

Wakulla County, Florida

For many years my mother ran a roadside fruit and vegetable stand in the panhandle of Florida. There she educated her customers on why her produce was better than Wal-Mart, and why you should never buy tomatoes out of season. She could tell you where every ear of corn came from and what to do with that eggplant. Living in an economically challenged community she knew what the local food bank was giving out each week and would have advice on what fresh produce she had to supplement the box and how to prepare a meal from it.

Moms at her stand, The Local, in Wakulla.

West Cork, Ireland

Similar to Michelle’s story from last week, my other influence has been from Ireland. My father, his wife and my half-sister live in West Cork. It is a beautiful area that is still driven by small family farms. In 2010 Greg and I bought and renovated a ruin of a farmhouse and now I spend about four months a year there in a rural dairy community. The first year I was invited to a neighbor’s farm to see the cows being milked. Then I asked if I could come back the next day. Now I’m doing the morning milking of 80 head of cattle on my own. The milk from these cows is used for Kerrygold butter which we can buy here in the States.

And that’s where I’ve landed. I want to contribute to the availability of quality food. My hope is that our small farm can make an impact locally and bring quality produce and meat directly to our neighbors.

Milking at the McCarthy’s farm, Ballymacredmond, Ireland.

German Apple Cake

In summer my grandmother kept a big pot of vegetable soup on the stove. It had a tomato base and you just kept adding the leftover bits of fresh vegetables from the garden every day. I remember that the pot stayed on the stove all summer and was just reheated when you needed something to eat. With cornbread, of course.

But you’ve had soup recipes the last two weeks so here’s a German Apple Cake recipe from a card in one of Grandmother’s cookbooks. Written in Louise’s fine handwriting.

Ingredients
Cake

  • 2 eggs
  • 1 cup oil
  • 1.5 cup dark brown sugar
  • 1 cup light brown sugar
  • 1 tspn vanila
  • 2 cups flour
  • 1 tspn soda
  • 1 tspn cinnamon
  • 1 tspn allspice
  • 1 tspn salt
  • 4 cups chopped apples
  • 1 cup chopped nuts

Topping

  • 2 tbspns melted butter
  • 1 tspn vanilla
  • 3 tbspn warm milk
  • 1.5 cups sugar
  • cinnamon
  • allspice
  • chopped nuts

Beat the oil at high speed until frothy, and add sugar. Add vanilla and beat well. Mix soda, cinnamon, allspice and salt into flour. Beat all together into a smooth batter. Fold in the chopped apples and nuts, and bake at 350F for 45 to 50 minutes (or more).

For the topping, mix all the ingredients and put it on while the cake is hot.

This Week’s Harvest

Stacy’s Quick-Pickled Green Tomatoes
My friend Amanda likes everything pickled (including eggs). So a few years ago I started pickling the little green tomatoes that fell off the vines before ripening. And it became a thing everyone seemed to love. They are cold pickles so keep in the fridge. And be aware they are topped with a little bourbon 🙂

‘Autumn Giant’ Leek (Allium ampeloprasum)
Mixed Tomatoes (Solanum lycopersicum)
‘Ragged Jack’, ‘Scarlet’ and ‘Blue Scotch’ Kale (Brassica olaracea)
Cutting Celery (Apium graveolens)
‘Oda’ Sweet Peppers (Capsicum spp.)
‘Daclan 42’ Carrots (Daucus carota subsp. sativus)
Daikon Radishes (Raphanus sativus)

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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7984 West Old Murphy Road
Franklin, NC 28734

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