Brightside Acres
West Virginia Wildgrown®

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NoRecipes.com: Using Eggplant & Kale

Oct 13, 2014

What's in this week's basket?
 
“I'm so glad I live in a world
where there are Octobers.”
--L.M. Montgomery
Anne of Green Gables

This third week of October, we expect to have bok choy, collards & kale, mixed potatoes, eggplant, mesclun greens, apples, garlic and a surprise or two. 
Guess what? It's fall, ya'll!

Want to keep up with all that's going on at our farms? Follow us on Facebook.  Check out Our Growers.

 
Extras in the Cooler & Freezer
Walk-ins are welcome at our distribution hub: 503 Third Avenue in Marlinton. We're there Thursdays from 2 to 5 pm. For residents of the northern end of the county, we offer delivery to NRAO Thursdays between 4:30 and 5:30. Pick-up is at the Rec Center porch.  This week, we expect to have the following extras:  Basil, green and yellow wax beans, bell peppers, bok choy, broccoli, eggplant, garlic, onions, tomatoes and a variety of greens. We'll also have eggs!  Yes, indeed, the egg-drought has ended.  Wondering what to cook this weekend? How about a pasture-raised chicken from S&S Farm? Melts-in-your-mouth yummy roasted with onions and garlic. S&S Farm also offers pasture-raised pork sausage, chops and roasts. Come see us!
Or email your order for delivery to: dawn@brightsideacres.com
Let's Talk Turkey!
We're taking orders for Thanksgiving turkeys until October 31. Are you interested in a healthier alternative to a store-bought bird?  S&S Farm is raising free-range turkeys on their organic farm in Minnehaha Springs. Turkey doesn't get any healthier, happier or tastier than this!
Click below to reserve your turkey today. 
Reserve Your Turkey!
The apple harvest continues.
Recipes are everywhere. What we need is INSPIRATION!
One of our CSA members introduced me to this terrific source for culinary inspiration, a website called No Recipe. For visual and narrative encouragement, I strongly suggest the following links:  Ideas about Eggplant
AND Ideas about Kale.  Go ahead and impress your bad self. And as Julia Child said: Never apologize. After all, you are the one doing the cooking. :-)
Now Accepting Online Payments
Tired of writing a check for monthly membership fees, poultry, sausage or other extras? You can now pay online from your credit card or bank account through PayPal.
No extra fees are applied.
THANK YOU FOR SUPPORTING OUR LOCAL FOOD ECONOMY