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Week 19 CSA – 2nd October 2017

Greg’s grandparents had a big impact on Greg growing up, as is the case with many of us. His grandmother’s family ran a dairy to which local farmers in Alabama would bring their milk, and his dad drove the delivery truck. Today, Greg keeps his childhood memories alive with his interest in old machinery and tools like his grandfather’s tractor and anvil, even dedicating a lot of time to taking blacksmith classes and setting up a forge at Winding Stair Farm.

We hope that you enjoy this glimpse into Greg’s life!

– 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!)

Greg (on the left) with his grandfather’s 1949 Farmall tractor in south Alabama

Sylacauga, Alabama

If you had told me four years ago that I would be involved in a farm operation with Animals and produce, I would have wondered what planet you were from. Now from today’s perspective, what a great experience.

Stacy and I purchased this property in 2010 with simple plans for the property. Now, one opportunity after another, meeting Ezra & Michelle, and seeing our growing desire for food and nutrition knowledge is making this loads of fun!

So, as I continue to find how I can be of assistance to the Winding Stair team, I’ll search jobs which others haven’t time to address. Perhaps at some point I can realize how my current professional skill sets can benefit the team.

Recently, I went on a search for my Grandfather’s 1949 Super A Farmall. My logic being, with the farm starting up, I could really use a work horse like this one. Oh, the hours I spent in grandpa’s lap steering that beast like the bat mobile. My plan started to come together when I recruited my uncle to help me locate the Farmall. He located it and Stacy and I headed out for the viewing. We ended up in south Alabama in a very rural area. As we drove down this dirt road … THERE IT WAS! Stacy, seeing the beaten down rusting machine sitting in a swamp, prepared to console me, but I shouted,  “It’s  even cooler than I remember!”

Anyway the tractor has been restored and purrs like a kitten.  You can see this piece of master art upon a visit to the Winding Stair Farm.  Come see us!

– Greg

Greg with the restored Farmall tractor

Mary Mullins’ Fried Green Tomatoes

Slice tomatoes as thin as possible onto a cookie sheet, add salt & pepper to taste.

Take tomatoes from the cookie sheet and dredge in flour. You can add salt and seasonings to flour instead of directly on tomatoes. I’ve done both ways …  (they will be juicy).

It really helps if your skillet or fryer has controlled heat. Heat oil to between 375 and 400 degrees (use your own judgement, it does need to be hot).

When oil is hot, fry a single layer at a time, turning when needed, then my secret: I take them out one at a time and stand them up in a dish (like a wheel) so they will drain well. Place on paper towel, and have someone there to keep little hands from stealing them!

This Week’s Harvest

‘Rainbow’ Swiss Chard (Beta vulgaris)
Butterhead and Bibb Lettuce (Lactuca sativa)
Mixed Tomatoes (Solanum lycopersicum)
‘Ragged Jack’, ‘Scarlet’ and ‘Blue Scotch’ Kale (Brassica olaracea)
Cutting Celery (Apium graveolens)
Mixed Hot Peppers (Capsicum spp.)
‘Purple Coban’ Tomatillos (Physalis philidelphica)
‘Brunswick’ Cabbage (Brassica olaracea)

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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