CSA enrollment now open

it is with great pleasure that I announce the 2017 season, Hill and Hollow CSA’s 18th.

holy smokes.

it is often a wonder to paul and i how we can remain so excited about our occupation as the years pass. perhaps it is the fresh start we get each spring, a glorious opportunity for a new beginning. so with youthful glee and abounding excitement i invite you to join us for what will be another stellar year of local, organic, seasonal eating.

where and when: we deliver each saturday from may through september (20 week main season) to the metro nashville farmers market and remain there from 8 am until noon for you to pick up your share.

what you get:  all produce is grown here on the farm with absolutely no chemical fertilizers, pesticides, herbicides, or fungicides! we attempt to include as much variety as possible for our locale and include recipes and farm news with each basket. full shares are half bushel baskets, half shares approximately half of that.

pricing:  special family share for anyone that wants to eat well and preserve the bounty, this is the share size for you! 

$1250 if paid by early bird deadline of March 1, 2017

full share standard CSA half bushel basket, perfect for a couple that cooks a few nights a week or a family.

$1000 if paid by early bird deadline of March 1, 2017

half share perfect for anyone that cooks infrequently but still wants local produce incorporated into their diet.

$500 if paid by early bird deadline of March 1, 2017

not quite full share We designed this option for those half shares that would love that extra head of lettuce or a bigger pile of tomatoes but are not ready to commit to a full share each week. This share size will allow you to get a full share helping of some of your favorite items throughout the season. This was such a success and proving to be our most rapidly growing share size. Try it out.

$750 if paid by early bird deadline of March 1, 2017

payment: we accept personal checks made out to Hill and Hollow CSA and mailed to 8707 Breeding Road  Edmonton, KY 42129. we love pay pal if you do too there is a link to pay via pay pal on our website

Please contact me to discuss payment plans and any other questions or comments.  we believe no person should be denied access to true food for financial reasons

hhcsa@scrtc.com

270-432-0567

with excitement for a great 2017,

robin

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2016.27

The bittersweet final harvest. The wind is blowing, the sun is shining, the temperature hot although according to all predictions tomorrow at this time it will be 40 degrees cooler. Golly this year has been a rough ride. July 13th, mid summer, we awoke to our barn in flames. At that moment I said “ I can not do this”. I had no idea where I could gather the energy to recover from such loss Now, 4 months later, here I am looking back on a season that proved to me many, many things. First and beyond a doubt the most important is the importance of community. There are no words that can duly express my gratitude to each and every one of you for the support you offered. It came in many forms: homemade soup and bread, legal advice, tools, plants, baskets, emotional support and the most basic and necessary cold, hard, cash. There is absolutely no way we could have done it without you.
Thank you.
I hope you share in our pride at this moment of completion. I hope you are as proud as I am of the company you keep. The market stand is the heart of the hill and hollow community and as I watch each of you interact week after week and come together over our basic human needs of nourishment, I am so proud that you can find that sustenance with us and each other in those morning hours each Saturday.
Next, I learned we are resilient. we can actually handle just about anything that life sends our way. It isn’t always easy. There were many a moment over the past months when I wanted to throw in the towel, when I lost faith in humankind (thanks for that Kentucky Farm Bureau!). Then would soon come the moment of reflection. The thoughtful email arriving, the package of old photos in the mail from a long lost friend. Faith restored. Phew.
I celebrated a half century of this great life in September. It all became abundantly clear. As I pondered this homespun often crazy life of mine I realized I wouldn’t change a thing. I am blessed. I have an amazing family and a community so dear that I could cry thinking of you all. I am so lucky to be the steward of these amazing hills and hollows and to have the honor to feed you and your families.
I am still in a legal battle with my insurance company. If and when we receive a settlement remains anyone’s guess. Lately, it doesn’t hurt so much because all that truly matters is well within my reach.
Our nation is in a great struggle right now. I hope the lessons I have learned in the past months can give me the strength and courage to proceed with hope into the unknown future.
My deepest gratitude to each of you for all that you offer me and my family. Your hugs, your smiles, your recipes, your unending enthusiasm for fresh food makes my day….every single one of them. I will miss you and am already looking forward to Spring.

Gingery Sauteed Tat-Soi with Tofu Steaks
I rarely feature recipes with tofu, but this sounded so good, I also figure a nice fish would offer the same taste!
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into “steaks”
1 tablespoon sesame oil, divided
2 bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.

fall week 7 in your basket:
winter squash
yellow turnips
misato rose radish
Pac choi
Tat soi
arugula
lettuce
sweet peppers
garlic

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2016.25

There is just so much to write about!! As you know I am a chatty type so a full week off of tale telling and I don’t know where to start! Clearly the Hill and Hollow Family trip to North Carolina tops the list of stories to share so I will start there…if space allows I will also tell of an amazing homecoming.
I suppose I have to back track to last year at this time, I made the journey to North Carolina for our region’s largest fiber event with two kids and two apprentices in tow. I was the solo parent, the farmer mentor, the tour guide, the meal planner, the first time vendor at a huge fiber festival and one stressed out woman. This year things had to look different and they did: we made a family trip out of it. We were long overdue for an adventure. Everyone had a desire to go and I took advantage of the familial motivation and planned a great get away. Sasha, a budding photographer, had his new Canon T3I in hand and was ready to explore and capture the beauty of the North Caroling mountains. Paul and William had their fishing gear and were more than pleased to check out the rivers of the Pigsah National Forest. Madeline was happy to be my fiber assistant and was scheduled for a half day workshop on needle felting. I booked us a campsite at the edge of the forest, bought some tents and sleeping bags, and prepared the fiber and family for a great trip to Asheville. There are so many details of those days and nights in the Appalachian Mountains. Our home away from home was perfect, my drive to “work” at the fiber show was 8 short miles with one stoplight and a Starbuck’s conveniently located just mid way. Paul handled all of the cooking. What our dear children did not know is that their Dad and I spent months living and camping and touring our region’s national parks as we searched for the farm we all now call home. Albeit a little rusty, we are professional campers. Paul had a constant fire raging, an amazing array of meals, and hot chai on the ready each morning! The campground was cozy with a friendly management and great showers and to top it all off, the weather was PERFECT. Needless to say we came home refreshed and reconnected as a family. I couldn’t think of a better way to usher in our winter season.
I have a wee bit of space left so I’ll describe our homecoming. About a month ago Addie, our family milk cow, dried herself up (stopped producing milk suddenly). She had sprained her ankle and we figured she needed all of her energy to heal. We started to suspect something might be strange in the days prior to our departure, but we had many other things to think about. We pulled into the driveway after a long trip home on Monday evening. In the shadowy light of dusk we went to check on our dear Addie only to discover her cleaning off her freshly born calf. What a welcome home gift. Mama and calf are both thriving, I am a bit embarrassed about not recognizing what was happening and we are all pleased to welcome a new life to the farm. A free quart of cream to anyone that can come up with the perfect name for a calf born on Halloween!!

Bok Choy Recipe from Steamy Kitchen
1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth/water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil
1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

fall week 5 in your basket:
bok choy
kale
tat soi
hakurei salad turnips
basil
sweet and hot peppers
garlic

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