7095 GA Hwy 155 N
Ellenwood, GA 30294
770.981.0827 Farm
404.862.9394 Mr. Neil Cell
taylorganic@gmail.com

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TaylOrganic Farm CSA Shares

Monday, August 18, 2014

Fall Apples

Fall Apples are here from the mountains!!!
 
Variety
Ready to Pick
Taste
Uses
 
Gala Apples
Mid Aug.
Sweet
All Purpose
 
Ginger Gold Apples
Mid Aug.
Sweet
All Purpose
*
Honey Crisp Apples
Late Aug.
Sweet
Fresh, Pies
*
Jonagold Apples
Early Sept.
Sweet
All Purpose
 
Mutsu Apples
Early Sept.
Slightly Tart
All Purpose
*
Crispin Apples
Sept. 10
Sweet
All Purpose
 
Empire Apples
Sept. 10
Sweet
Fresh, Salads
*
Golden Delicious Apples
Sept. 10
Sweet
All Purpose
*
Jonathan Apples
Sept. 10
Slightly Tart
All Purpose
 
Red Delicious Apples
Sept. 10
Sweet
Fresh, Salads
 
Ultra Gold Apples
Mid Sept.
Sweet
All Purpose
*
Blushing Gold Apples
Mid-Late Sept.
Slightly Tart
All Purpose
*
Cameo Apples
Mid-Late Sept.
Sweet
All Purpose
*
Fuji Apples
Late Sept.
Sweet
All Purpose
*
Law Rome Apples
After Sept. 25
Mild
Baking, Sauce
*
Taylor Rome Apples
After Sept. 25
Mild
Baking, Sauce
 
Red Winesap Apples
After Sept. 25
Tart
All Purpose
*
Stayman Winesap Apples
After Sept. 25
Tart
All Purpose
*
Turley Winesap Apples
After Sept. 25
Tart
All Purpose
*
Arkansas Black Apples
October
Very Tart
All Purpose
*
Granny Smith Apples
October
Very Tart
All Purpose
 
York Apples
October
Tart
Baking, Sauce
*
Pink Lady
Late October
Slightly Tart
All Purpose

Ready to pick dates are tentative.  Apples and their maturity depend greatly on the weather.  We are not able to guarantee these as exact dates for when the varieties will be ready for picking.  

 

* Apples that keep well.

 Others will keep, just not as long.
Apples are best stored in airtight plastic bags in refrigerator at 32°– 35°.
For optimum flavor and storage make sure to pick the apples before they are overripe

 

Monday, August 4, 2014

Meat Prices


CutAvg WeightPrice per pound
Chops~Large1.75$7.00
Chops~Breakfast1 lb$6.00
Fat2-3 lbs$3.75
Ground Pork1 lb$6.00
Ham Hock1 lb$6.00
Ham Roast2 lbs$7.00
Ham~Cured25 lbs$10.00
Smoked Ham Slices1 lb$10.00
Smoked Hamsvaries$10.00
Ribs2-3 lbs$10.00
Sausage1 lb$7.00
Loin3-4 lbs$7.00
Shoulder Roast2-2.5 lbs$7.00
Bacon~Cured~only avail with whole or half1 lb$9.00
Half HogAvg 50lb$5.25
Whole HogAvg 100 lb$5.25
BEEF~Grass Fed  
Short Ribs1 lb$8.00
Rib Eye Steak1-1.5 lbs$10.00
Sirlion Steak1-1.75 lbs$10.00
T-Bone Steak1.35 lbs$10.00
Chuck Roast2-2.5 lbs$8.00
Top Round Roast2.0 lbs$8.00
Sirlion Tip Roast3 lbs$10.00
Stew Beef1 lb$7.50
Shoulder Roast3 lbs$9.00
Cube Steak1 lb$8.00
Chicken ~A and G Farms~Free Range and raised organically  
Whole3-4lbs$5.25
Halves2 lbs$6.00
Quarter~Leg1 lb$8.00
Breast~Boneless and Skinless1 lb$8.00
Wings~Avg 4 or 81 - 2 lb$5.00
Thighs1 lb$4.50
Legs~Avg 4 or 81-2.5 lb$4.50
Eggsdozen$6.00

Pick Your Own Tomatoes


Monday, May 12, 2014

Pick your own strawberries!


Friday, March 28, 2014

Farm for Sale!


Monday, January 27, 2014



Due to damages to our crops....all markets are closed this week.  CSA delivery will still remain the same.

Monday, January 13, 2014

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Monday, October 21, 2013

Mission Grant

Mission Main Street Grants

Monday, October 7, 2013

TaylOrganic Caviar Recipe

Last Saturday's sample at the markets was the
Summer Version of TaylOrganic Caviar Recipe

1 lb     Fresh Field Peas (We used Pink Eye and Lady)
1 lb     Summer Squash

1 lb     Peaches
1 lb     Cucumbers
2  ea   Poblano Pepper, Small Diced
1/2 ea Cayenne Pepper, Minced (optional/*adds extra heat*)
1/2 ea Onion, Small Diced
2 Tbs  Fresh Mint

2 Tbs  Fresh Thai Basil
1 cup   TaylOrganic Tomato Juice (plain, spicy) We used plain because of the spiciness of       peppers used.

1 cup  Olive Oil
1 Tbs
   Brown Sugar or Honey
2 Tbs   Lemon Juice
 Add peas to pot of water with a little salt added and boil until tender.   Once the peas have cooled, put them into a large mixing bowl and add the squash, peaches,peppers, onion, mint, and basil. Set aside. Then, in a small bowl with a whisk, or a jar with a tight fitting lid, blend together the tomato juice, olive oil , honey and lemon juice. Pour as much of the dressing as you desire over veggies, add salt and pepper to taste, and stir to blend. Serve right away, or let it rest overnight to allow flavors to blend. Serve plain as a salad, or with chips, crackers, or bread. Enjoy!

 Note: This recipe is extremely versatile. Feel free to play with the flavors, add or subtract seasonal veggies, and make it your own keeping true to the recipe by using your favorite dressing and some kind of pea or beans.

Friday, August 9, 2013

Pick Your Own Figs