Tag Archives: Red Root Farm

Red Root CSA Subscription Info

So we are happy to receive the Community Supported Agriculture (CSA) delivery on a regular basis from local organic farm Red Root Farm. So happy that we meant to photograph it every week this spring but basically got so busy eating all the deliciousness that the effort fell apart (also the cat kept trying to eat the CSA, being a herbivore at heart, so it was increasingly in our interest to put it away immediately upon receipt).

If you’re interested in getting in on the next round of the CSA, now’s your chance. Red Root Farms farmer Gary Weil has sent around the letter with subscription information, which you can download here (it’s a PDF). Basically, here’s the deal:

  • There are 60 shares available for the next CSA. The delivery will last for 15 weeks, with a delivery once a week. It will last from the beginning of October until the last part of February.
  • The total price (for 15 weeks of certified organic produce) is $375.00. The first third is due as a deposit, and you’re to send the remaining thirds in each of the next two months.
  • Your delivery, if you’re in Montgomery, is at El Rey’s, and pickup is Tuesday after 12.
  • If you want to reserve a share, or if you have questions, call Gary at 243-4072. Or you can mail your deposit check to Red Root Herb & Vegetable Farm, 9286 Hwy 29 N., Banks, AL, 36005.

CSA – May 5th

It’s been two weeks since I blogged the CSA. In that period, we got one that I failed to take a csa5509picture of and one that we straight up forgot to pick up. How shameful, I know. I can only hope that it found a good home. This week’s bounty includes a truly massive bunch of turnips, greens and all. Stephen will probably work his magic on the greens, stewing them in a little water with some onion and veggie bouillon for about 40 minutes. The roots will join their friends in the refrigerator until we break down and make some kind of mash with them. Also in the mix are two lettuces (mmm), a new bunch of carrots, some collard greens (which we’ll probably cook with the turnip greens), some radishes (the tiny kind, perfect for salads, and a kohlrabi. That’s the purple thing on the left in this picture.

I’m no kohlrabi expert. The Internets inform us that it was a favorite vegetable of Charlemagne, and that it’s a relative of brussels sprouts. It tastes kind of like the stems of broccoli, and can be eaten raw or steamed or stir fried. I’m thinking stir fry…we still have some greens left over from the last CSA for that, so maybe it’ll match up with some tofu this week.

CSA – April 14th

The CSA came yesterday with some glee (more eggs! yummy greens – including collards! carrots! more amazing spring onions!) and a csaapril142009little apprehension (not sure we’re gonna eat this fennel….). Causing the most apprehension was, probably, the gigantic pile of radishes. Although, to be fair, some of these may be turnip roots. We’re not sure how many, but we are darn sure going to find out BEFORE we put them into a soup like we did this past fall.

To be fair…we got so many radishes and radishes-that-looked-like-turnips in the fall that we were overwhelmed. We ended up eating them in, basically, everything, with mixed results (not counting the above soup fail). We did find a good recipe for a radish-centric salad – basically, you mix sweet corn, thinly sliced radishes, and parsley together and stir in a few tablespoons of Italian-type dressing and some pepper. That was good, and went over well at our housewarming party as a nice compliment to the super hot tempeh chili I made. But radishes? Again? I have no idea what’s going to happen this time.

CSA – April 7th

We’ve got love for lots of things Alabama, including its vegetables. Fortunately, we take part in the Community Supported Agriculture (CSA) program of local and organic Red Root Farm in Banks, Alabama. Doubly fortunate is the fact that Red Root Farm proprietor Gary Weil is Stephen’s cousin. What this involves is basically receiving a big bag of vegetables every week for 15 weeks or so twice a year. In the fall, we were rolling in greens of all kinds, learned to love radishes, and got happy with cabbages.

The way it works is that every Tuesday we go over to El Rey and get our sack (printed by Alabama phenoms Standard Deluxe), leaving last week’s sack in exchange. We need to make sure we get there before El Rey opens, but if not they’re nice enough to put the bags aside.

This spring I’ve decided to blog a bit about the CSA, or at least create a photo

Week One - April 7th

Week One - April 7th

archive – maybe, if I get particularly inspired, I’ll even put some recipes up. In any case, here’s Week One of the CSA. We’ve got a bag of salad mix, some Swiss Chard, carrots, beets, green onions, and mint this week. As a bonus we also got some eggs from our friend Erin, who has chickens down in Banks. The eggs are unbelievable, and played a starring role in some fried rice last night. Sometimes the CSA comes with a handwritten note from Gary – this week’s suggested we use the mint in a foot soak or massage oil, but I’m pretty sure its destiny lies in some mojitos. After all, why put your feet in something if you can drink it instead?