Things are about to get pretty sweet around here...
Get ready for a parade of berries into your bellies! Laura and Cameron, the husband-and-wife team at Buffalo Creek Berry Farm, are having a great BLUEBERRY and BLACKBERRY season. This is their second full year farming the property in Lexington, where they are creating a peaceful, pesticide-free oasis. Laura grew up in Madison County and got a PhD in Food Science from UGA. For 8 years, she worked in the natural food industry in Australia, where she met Cameron, a Australian native. After spending some time working on Cameron's parents' pomegranate(!) farm, they moved to Georgia to be near Laura's parents and continue their dream of growing and creating healthy foods. We are so happy that they are part of our Collective Harvest family!
Blueberries will be available to you for at least a month, and blackberries for a couple weeks. Please note that both are among our higher value items, so if you swap them into your share, there may be an additional charge.
If you are hankering for more berries, please consider taking advantage of Buffalo Creek's family-friendly U-pick option. The normal hours are Wednesday from 7 AM to 7 PM and Saturday from 8 AM to 7 PM and blueberries, blackberries and mulberries are available now within an easy walking distance from the parking area. Check out their website for more info!
Those of you with an Independent Baking Co. Bread Share will be getting...
Multigrain Loaf
This is one of my favorites-- hearty, delicious and stays moist for days. It's made with whole grain wheat, spelt, rye flours... then they add a thick porridge of oats, millet, house-milled rye grits, three colors of quinoa, plus flax and sunflower seeds. In my opinion it's the best whole grain bread you can find!
We have some new summer produce coming in and I wanted to take a minute to highlight one that's not familiar to everyone... SHISHITO PEPPERS! These little cuties became a hit as an appetizer at bars and restaurants around the country a few years ago, and I've heard that Donna Chang's does them really well (using Collective Harvest shishitos of course). Don't let the small size scare you-- they look like hot peppers but in general they are mild. It's said that 1 in 20 might have a little kick, but I've yet to taste one that burns. A simple preparation works wonderfully with these-- I usually blister them in a pan and sprinkle with salt and pepper... then you grab them by the stem and eat the rest, seeds and all. A sprinkle of parmesan or a creamy dipping sauce creates an elegant happy hour snack. Check out this simple recipe at Bon Appetit.
Photo Credit: Bon Appetit
Without further delay... Let's eat!
In gratitude,
Lisa
