It is time to sign up for the Summer CSA. We have tomatoes ripening already and there might be some in the first shares. The first Summer CSA shares will be delivered next week (the week of June 17). If you want to join, you need to have an account with us. If you don’t have one already, you can sign up on our website at www.texasdailyharvest.com.
If you already have an account, just click the size share you want in the Shopping Cart and you are good to go.
The first week we expect to deliver: cabbage, kale, chard, green beans, potatoes and onions. This will be something of a transitional time as the Spring crops are finishing up and the Summer ones are coming on. Hot weather stuff should be up and running quickly as the temperatures rapidly climb.
Come join us for local, certified organic produce at Texas Daily Harvest.
We begin delivering Spring CSA shares this week. If you have been thinking about signing up, you still have a chance. There are still shares available, but to get the first week, you need to be signed up by 9am Wednesday. Click the carrots for more information.
Have you visited the Texas Spice restaurant at the Omni Hotel in downtown Dallas? If not, you are missing out. The chef there is a fanatic about local food. They have been getting CSA shares and cheese from us since last year (and he never ceases reminding me how much he misses our milk and yogurt). If you are in the area, make sure you stop by and check it out. You won’t be disappointed.
Texas Spice, serving 3-meals daily, captures the true flavor of Texas with an emphasis on local ingredients and southern style offering a twist on hometown classics. The innovative farm-to-market concept incorporates using the freshest ingredients, such as locally produced vegetables from Texas Daily Harvest, to create great food and a casual dining experience. Texas Spice has a rustic interior designed with repurposed materials that include the red brick walls, garage door style doors and wood details.
We are almost ready to take sign-ups for our Spring and Summer CSA’s. I will let you know when you can sign up. Since the type of produce varies so much from Spring to Summer, we have broken the time up into two seasons instead of one long one this year. (We had planned on a Winter season, but the weather did NOT cooperate). You can choose Spring, Summer, or both. Use the link at the bottom of the page to see what you can expect from each season.
Right now, I am finalizing the Delivery Locations. Below is a map of the ones I have so far. If you would be interested in hosting a Delivery Location at your home, business, church or ?, please reply to this email. Of, if you know a business that might be interested, please send me that information also. We have a few businesses right now. The Life House in Rockwall was the first. They are a local coffee house that uses local, organic products. Check them out if you are in the area, you will be in for a treat. Local Yocal in McKinney is a farmer owned, full service butcher shop and local goods market. The Life House and Local Yocal were both delivery locations last year and will continue this year. We also have one new one, a marketing and printing firm in Irving, owned by one of our customers, that has offered to host a location.
If you have a group that would be interested (such as a church or mother’s group) I can set up a “private” group where only your members can join. I can also do this for offices that want to offer this for their employees only. You must have at least 5 members to qualify.
If you are willing to be a delivery location for other people to join, I will add your location to the map for others to choose. You do NOT have to find members yourself (though you are encouraged to tell your friends and neighbors!) For any given location, we must have at least 5 members before the deliveries begin in order for the group to receive deliveries.
If anyone signs up and chooses a group that does not make, and there is not another location that will work for them, they will be refunded their deposit.
At any Delivery Location where there are at least 10 members, the host will receive a free share.
On this map, the gray marker is a tentative location, the white ones are for sure. We could really use some other locations, particularly from Coppell, over to Plano, down into Dallas, and up through Irving. Anywhere there is a large “gap” actually. If you have any questions about how hosting works, please reply to this email. I’ll be happy to answer your questions.
We plan to do deliveries on Thursday and Friday, but do not know which stops will be on which day yet.
When products are delivered, they are packaged and labeled. Hosts do not sort anything and they do not handle payments. The whole process can be quite hands-off.
Want to see what is being planted in the garden this year? Click Here!
I just opened a blog post from Food Renegade (click the photo below to see the original blog entry) and found a recipe I wanted to share. That made me think of some other recipes that might interest you, so here we are. My first blog post in let’s don’t discuss how long…
I found this recipe in the Spring and modified it to make it my own. I hope your family enjoys it as much as mine did. Just watch your fingers on the finger-eating mandoline!
5-6 golden beets (or red if that’s what you have and you don’t mind the color bleeding – it looks funny but tastes good)
4 granny smith apples
1 butternut squash
1 red onion
1 tbsp sucanat (optional)
1/4 cup fresh thyme, roughly chopped (I have used other herbs, try what you have or what you like)
1/2 cup cold-pressed coconut oil, warmed to liquid (I have used olive oil)
Fresh ground black pepper
Fine ground sea salt
Freshly grated Parmesan cheese
Slice your onion on the mandoline and add it, 1 tsp of coconut oil and sucanat, to a pan and brown over medium-high heat 10 minutes. Stir occasionally. While onions brown, peel and slice your beets on the mandoline and set aside. Slice your apples (do not peel, the green is pretty) on the mandoline, and cut out the core/seeds on the slices where you find it.
Peel your butternut squash and slice as well. Using a pastry brush, or your fingers, grease your baking dish.
Place a layer of beet rounds in the casserole dish. Paint with coconut oil. With a very light hand, sprinkle—SPRINKLE!—a touch of sea salt and pepper on your rounds. It’s important to season all layers, so be sure to be delicate with your amounts. A tiny pinch will do. Imagine, if you had to (or could) count, you’d make it so only 20 little grains of salt/pepper are on each round. I you are not a fan of pepper, use it every third layer instead of on each one.
Sprinkle beets with fresh thyme. Now place a layer of apple slices on top of your beets. Then place a thin layer of onions on top.
Paint with oil. Add a pinch of salt/pepper. Now place a butternut squash round on the apple/onions. Season with pepper/salt. Repeat this order until the dish is full (or you run out. It will bake down some. Sprinkle grated Parmesan throughout the layers as desired.
Again, use this order and repeat until full:
Beet: coconut oil, fresh thyme, tiny pinch salt/pepper
Apple: coconut oil, tiny pinch salt/pepper
Butternut squash: Coconut oil, tiny pinch salt/pepper
No matter what layer you finish on, make sure you top it with fresh thyme, salt and pepper. Finish with a generous layer of grated Parmesan.
Bake at 350°F for 45 minutes.
If you want to use the cream, while the casserole is baking, place cream ingredients in the blender and mix until ultra smooth. Drizzle over warm gratins and serve!
You can prepare this a day in advance. Just make sure it is covered well and you reheat it in the oven, never a microwave. Always use fresh cream sauce to drizzle, too. This casserole reheats very well, the leftovers were devoured in our house, not a bit was wasted. It is surprisingly sweet and the flavors meld very nicely.
Fall 2012 Produce CSA
Texas Daily Harvest
Leaf and Head Lettuce
Beets and Beet Greens
Mustard and Micro Greens
Turnips and Rutabagas
Winter Squash (Butternut, Acorn, Spaghetti, Buttercup, and Pie Pumpkin)
Items will vary throughout the season. Most of these crops will have multiple varieties offered varying in size, taste, and appearance. All of these crops are being planted now and will hopefully make it to harvest, but, as we know, sometimes nature has a different plan.
We hope to start mid-October, could be early or late October. We plan to do 10 weeks but, as always, that is dependent on the weather.
There will be a $25 non-refundable planting fee due on confirmation of membership. Plus we will require a deposit equal to two weeks’ shares, which will cover the last two weeks of the season. Large shares will be $34/week and Small shares will be $28/week. Delivery will be weekly.
Before we begin the Fall season, we have found it necessary to overhaul the delivery system. We have found that private deliveries are just not feasible; the cost of delivery makes it unrealistic. Right now, we are leaning towards all shares being assigned to a delivery location. The first thing we need to do is find out where we have interest. I know many of you have emailed me to let me know you want to participate, but please fill out this form (link below) so I have all the information organized in one place.
Filling out my Questionnaire does not commit you, but it does reserve a share for you and allows your location to be taken into account when I set up delivery locations. Please click the link below to get started. (It won’t take long, promise.)
Texas Daily Harvest
Here are the contents of this week’s CSA shares. Both sizes have the same contents, just different amounts.
We are delivering the first CSA shares this week! You can look at the Recipe Ideas page on our site for some cooking ideas.
ABOVE is a Small CSA with items circled for identification.
Red = Spinach
White = Onions
Blue = Radishes
Yellow = Leaf Lettuce (there is another kind of lettuce in the plastic bag, also)
Pink = Mixed Mustard Greens
Lime Green = Bok Choy
The large share, ABOVE, contains:
White = Onions
Blue = Head Lettuce
Pink = Radishes
Purple = Mixed Mustard Greens
Lime Green = Bok Choy
Red = Rainbow Chard
Yellow = Leaf Lettuce
Here is our own Justin, who grew, picked, and packaged the CSA shares:
And some more random photos of the produce.