Eco Farm CSA

The purpose of a CSA is to provide farmers with funds in the winter months when we have less produce to sell so that we are able to make repairs and buy the necessary equipment and seeds. In our CSA, we offer twenty-one consecutive deliveries of produce (the vegetables, fruits, and herbs that are currently in season) from
Monday, April 13th to Saturday, September 5th.
Patrons inform us if they wish to pick up their produce at the Carrboro Farmers' Market on Wednesdays by 6:30PM, on Saturdays by 12 noon, or on Mondays at Eco Farm (located six miles west of Carrboro in White Cross). And they may of course choose to buy available meats and flowers additionally. On days when patrons are unable to pick up their CSA, they may send a friend or neighbor; or with 48-hours notice, they may double-up the following week. When patrons notify us of an extended vacation they plan, we're pleased to make modifications for them, but we are unable to reimburse patrons for produce they've forgotten to pick up.

Our $400 fee grants a patron a $20 bag of produce every week for 21 weeks.


GREEK VEGETARIAN RECIPES
for your weekly share of vegetables
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SPINACH SALAD

Ingredients: a lb. spinach, washed and drained
6 mushrooms, sliced
1 onion or 5 scallions, sliced

Optional ingredients:
4 eggs, hardboiled and sliced
1/4 lb. feta cheese

Dressing:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp. oregano or dill
sea salt

Combine all ingredients except eggs, and mix well.

Obtional: Top with eggs or feta


GREEK LETTUCE SALAD

Ingredients: 1 large head lettuce, torn into 2-inch pieces
(optional) baby bok choy, torn into 2-inch pieces
3 scallions or 1 onion, sliced
3 radishes, sliced
1/4 lb. feta, crumbled
6 Kalamata olives, pitted
1/8 cup extra virgin olive oil
1/8 cup red wine vinegar
2 cloves garlic, minced
sea salt, black pepper, oregano
1 tsp. spicy brown mustard
Optional: 2 Tbsp. capers

Place vegetables into a large salad bowl. Sprinkle feta over vegetables, and add olives (and capers) on top.
For salad dressing, mix oil, vinegar, garlic, spices, and mustard in a separate container.
Pour dressing onto salad, toss well, and serve immediately.


MARINATED BOK CHOY

Ingredients: 1/2 lb. bok choy
1 tsp. sea salt
2 Tbsp. red wine vinegar
6 Tbsp. extra virgin olive oil
1 - 3 cloves crushed garlic

Wash bok choy leaves,after first discarding any unkempt-looking outer leaves.
Slice cleaned bok choy into 2-inch long pieces, and place in a saucepan with water to cover.
Cover saucepan, and bring to a boil. Reduce heat and simmer until bok choy is tender.

Drain bok choy. Add remaining ingredients and toss well.
Serve warm or at room temperature.


MARINATED KALE

Ingredients: 1 lb. kale (Red Russian or other)
1 or more cloves crushed garlic
¼ cup red wine vinegar
sea salt
black pepper
¼ cup extra virgin olive oil

Wash kale and chop into three- or four-inch-long pieces.
Place kale in saucepan and cover with water; boil for ½ hour or until tender.
Drain kale well, and place into a bowl. Add remaining ingredients and mix well.
Serve immediately or allow to marinate and serve at room temperature.