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

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



Hog Reservation


Monday, July 8, 2013

Pick Your Own Tomatoes


Monday, June 17, 2013

Summer squash recipes

Monday, June 10, 2013

Grilled Potatoes


Grilled
Potatoes
 
 
YIELD
Serves 4
 
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since potatoes are cooked in microwave, use wooden skewers.
Ingredients
     Vegetable oil for grill rack  
4 tablespoons   olive oil  
9     medium garlic cloves, minced or pressed through garlic press (about 3 tablespoons)  
1 teaspoon    chopped fresh rosemary  
    Kosher salt  
2 pounds    Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)  
     Ground black pepper  
2 tablespoons    chopped fresh chives  
Instructions
1. Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burner(s) to medium.

2. Meanwhile, heat olive oil, garlic, rosemary, and 1/2 teaspoon salt in small skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil. 
3. Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil; season with salt and pepper to taste.
4. Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; and continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.
 
 
Technique
Skewering Potatoes For the Grill
 
Place potato half cut-side down on work surface and pierce through center with skewer. Repeat, holding already-skewered potatoes for better leverage.
 
 
 
 
Why this recipe works:
For potent garlic flavor in our grilled potato recipe, without bitterness or charring, we needed to introduce the potatoes to the garlic-oil mixture not once but three times. So in our final grilled potato recipe we brushed on the garlic mixture before cooking, after parcooking in the microwave, and after grilling.