From Six Seasons by Joshua McFadden
​
About 2 pounds pumpkin, unpeeled, cut into wedges, seeds scraped out
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound ground beef chuck
½ pound ground pork
1 cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped carrot
1 cup dry, unoaked white wine
1 cup whole milk
Cooked pasta of your choice (any short or long shape will be nice)
Freshly grated Parmigiano-Reggiano cheese, for serving

Heat the oven to 400 degrees.

Brush the pumpkin wedges with olive oil and season lightly with salt and pepper.  Arrange on a baking sheet and roast, turning once, until fully tender, about 25 minutes.

Let the pumpkin cool, then scrape the flesh into a food processor.  Blend until you have a smooth puree.  Transfer the puree to a saucepan or large skillet and cook over medium-high heat, scraping frequently with a spatula, until the puree has lost a lot of its water and the pumpkin is thick and concentrated in flavor-like tomato paste, but with pumpkin.  This could take 10 to 20 minutes, depending on the moisture level of your pumpkin.

Heat a glug of olive oil in a large skillet or Dutch oven over medium-high heat.  Add the ground beef and pork, breaking up any big chunks, and cook until the meats are no longer pink, another 5 to 10 minutes.  Take care to not brown the meat; you don’t want crusty bits.  Remove the meat.

Add the onion, celery, and carrot.  Season with 1 teaspoon salt and lots of twists of pepper.  As soon as the vegetables begin to sizzle, reduce the heat to medium-low.  Keep cooking, stirring frequently, until they are soft and fragrant, but not browned at all, about 10 minutes.

Return the meat to the pan, then add the wine.  Simmer until the wine has reduced to just a small amount of liquid, about 10 minutes.

Fold in the pumpkin mixture and the milk.  Season with salt and pepper, and adjust the heat to a very low simmer, cover, and simmer the sauce until the flavors are all nicely married, another hour or so.  Check on the sauce during cooking to be sure it’s not drying out; if so, add a bit more water.  You want the meat to be in very small bits and the meat fat should have separated out a bit.  Taste the sauce and adjust with more salt and lots of pepper, if needed.

Serve with cooked pasta and lots of grated Parmigiano.

​From The French Market Cookbook
By Clotide Dusoulier

2 avocados
4 teaspoons freshly squeezed lemon juice
1 teaspoon ground cumin
½ teaspoon fine sea salt
Freshly ground black pepper
Hot sauce (optional)
1 slim baguette
A bunch or two of radishes, trimmed

Scoop the avocado flesh into a bowl. Add the lemon juice, cumin, and salt and season with pepper and hot sauce (if using). Mash the avocado roughly to get a slightly chunky texture. Taste and adjust the seasoning; it should be so zesty you have to resist eating the whole bowl with a spoon.

Slice the baguette at an angle into ½-inch slices and spread the slices with the mashed avocado.
​
Using a mandolin slicer or very sharp knife, slice the radishes crosswise into paper-thin rounds. Scatter on top of the avocado, sprinkle with a touch more salt, and serve.

From Jerusalem by Yotam Ottolenghi
Serves 4 generously
“These are deliciously hearty and best served with some bread or simple rice and come pickled beets on the side.”

4 medium eggplants, halved lengthwise
6 tbsp olive oil
1 ½ tsp ground cumin
1 ½ tbsp sweet paprika
1 tbsp ground cinnamon
2 medium onions, finely chopped
1 lb ground lamb
7 tbsp pine nuts
2/3 ounce flat-leaf parsley, chopped
2 tsp tomato paste
3 tsp superfine sugar
2/3 cup water
1 ½ tbsp freshly squeezed lemon juice
1 tsp tamarind paste
4 cinnamon sticks
Salt and freshly ground black pepper

Preheat the oven to 425 degrees.

Place the eggplant halves, skin side down in a roasting pan large enough to accommodate them snugly.  Brush the flesh with 4 tablespoons of the olive oil and season with 1 teaspoon salt and plenty of black pepper.  Roast for about 20 minutes, until golden brown.  Remove from the oven and allow to cool slightly.

While the eggplants are cooking, you can start making the stuffing by heating the remaining 2 tablespoons olive oil in a large frying pan.  Mix together the cumin, paprika, and ground cinnamon and add half of this spice mix to the pan, along with the onions.  Cook over medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, parsley, tomato paste, 1 teaspoon of the sugar, 1 teaspoon salt, and some black pepper.  Continue to cook and stir for another 8 minutes, until the meat is cooked.

Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 2 teaspoons sugar, the cinnamon sticks, and ½ teaspoon salt; mix well.

Reduce the oven temperature to 375 degrees.  Pour the spice mix into the bottom of the eggplant roasting pan.  Spoon the lamb mixture on top of each eggplant.  Cover the pan tightly with aluminum foil, return to the oven, and roast for 1 ½ hours, by which point the eggplants should be completely soft and the sauce thick; twice during the cooking, remove the foil and baste the eggplants with the sauce, adding some water if the sauce dries out.  Serve warm, not hot, or at room temperature.

Flora made this sweet potato gnocchi from a recipe included in a monthly kids cooking subscription that she receives (raddishkids.com), which I recommend!

Here is a link to the sweet potato gnocchi I most often use:
https://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379

But here is the one that I want to try next, because it calls for broccoli raab, which is rapini after flowering.  The rapini we grow on the farm will be perfect!
https://pinchofyum.com/sweet-potato-gnocchi

Or this one:
https://www.halfbakedharvest.com/sweet-potato-gnocchi-with-herbed-white-wine-pan-sauce/

​https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

Birdsong Farmers Market is a FARMER-RUN market!
We feel that, as farmers, we succeed when we work together and connect directly to our customers.  
Currently, the market is held every Saturday morning from 7 am to noon at Automatic Seafood and Oysters.
​
​Learn more on the website
https://www.aoffa.org/birdsong-farmers-market
​Follow the market on social media

SPREAD THE WORD!
And, thank you.

Celebrate the Fourth of July with us and gather the best ingredients for a celebratory meal.
This season is full of flavor and a visit to the farmers market will reward you with produce that doesn't require much effort to create something special.

​There is so much happening in the world, it is difficult for me to concentrate on our small life on the farm.  What seemed important yesterday, last week, last year; seems less so today.  There are worms in the cabbage, but our children are safe and our problems are those of privilege.  There are weeds in the tomatoes, but none of us are sick.  We find solace in what formerly felt out of our control.
We go about our work, though our minds are distracted and want to contribute more to the betterment of humankind.
Nature and the garden take no notice.
Low humidity levels are keeping the warm, sunny days enjoyable.  Ginger is being planted in the high tunnels, along with winter squash in the field this week, both for fall harvest.  There are early summer lettuces ready for transplant and to be covered with a shade cloth as an experiment in late spring salad growing.  Succession plantings of basil, sunflowers, melons, squash, and cukes are all going into the field soon and a final seeding of tomatoes is just beginning to germinate. 
Farming keeps our bodies busy, even as our minds are free to contemplate how to focus our resources to improve the lives of everyone in our community.

I am often asked the question “What do you do with Bok Choy?”
My favorite recipes are on our website (Bok Choy recipes), but I am always looking for new ways to enjoy this nutritious, delicious, and relatively easy to grow vegetable. 
We are launching a Bok Choy Recipe Contest to help us find new ways to enjoy it!  ​

Well, it has been a rough start in a strange year in general, but I’d rather not dwell on that.
I’d rather tell you what the garden looks and feels like right now.
Each week brings new growth and what was bare soil not that long ago is now a lush, green garden. 

                            March 20th                                                                              April 20th

There are as many as 6 Great Egrets that I sometimes see soaring against the backdrop of the many shades of spring green the tree leaves hold right now.  I try to take pictures, but when I look at them, they do not do the scene justice.
They are an excellent reminder of why we chose to farm and why, against all odds, we continue to do it.  Our love of the natural world and residing in it has always been a strong motivator for our work.

​Over the winter we assembled a third high tunnel, which allows us to plant even more early tomato plants.  In the newest and largest high tunnel, we will experiment with a ‘lower and lean’ trellising system. 

​Everyone’s life looks much different than it did a month or so ago.
Instead of rushing our kids out the door with hugs, backpacks, and wishes for a great day, we all ride out to the farm together.  I pop up a tent for shade and lay out a quilt underneath on the soft, green grass near where I plan to work for the day.

​I would be remiss to leave you with that idyllic image of farming, which if I were to read would leave me screaming at my computer screen “That is not what it is like!”  The truth is, some days are perfectly pastoral and others are a mess.

On the morning of our scheduled first CSA harvest of the season, we awoke to a flooded farm road and the river on the rise after over 5 ½ inches of rain fell overnight.  Strong winds left trees down across the road and the power out at our packing shed, meaning we had no access to water and no refrigeration.  Hail had torn through tender salad leaves leaving them looking battered.
​
Everything will not be perfect this year, it never is.  We will do our best and we will all likely eat very well this year, but there will be a bad strawberry in the batch one day, a squashed tomato, some beetle bites out of a bunch of greens.  There will be ups and downs.  There will be beauty and frustration in each day. ​

​For now, I will simply say how tremendously thankful we are to those of you trusting us to be your farmers!

​Reason One: 
​THE FOOD

​Eat better, live better!
The food is our main reason for farming. Once you begin to regularly cook meals at home and eat truly fresh produce, it is nearly impossible to settle for less. It does take time, but the return is grand!

​You’ll feel better physically and mentally, plus you’ll spend more time around a table with the people you love.

Everything that we sell is grown by us on Snow’s Bend! We know everything that has happened from seed to your kitchen.

​It is all grown using organic practices, but more importantly we let our young children graze straight from the field with the full confidence of its clean and pure goodness!

Join today and enjoy the benefits of eating well all year!

​Forming a strong connection between the people eating the produce grown on Snow’s Bend and the farmers growing it, as well as between eaters and the land the food is grown upon, is one of the most important (and enjoyable) aspects of our job!

​CSA members are invited to the farm for our annual Harvest Party, for occasional work days, discounted farm tours and tastings, as well as new events planned for this coming year.

Last year we hosted multiple CSA events in Birmingham and Tuscaloosa, including a Tomato Tasting and a Watermelon Seed Spitting Contest!

When you join our CSA, you are joining a strong community of people that give thought to the food they are eating, the people that are doing the work, and the care of the land.

​Snow’s Bend is a little piece of the planet we strive to protect. We are strongly connected to this place, so take seriously our responsibility to leave it better than we found it.

​The first people that we know of were associated with Moundville and their time here dates back to sometime around the 1500s. There is a mound located on the farm (see the photo of our son standing on top of it) and many pieces of pottery were found here in the 1930s. Maize was their main crop, but there were others. Currently, more archeological research is being done on Snow’s Bend!

​Before we began our farming endeavor, David’s family land was leased to other farmers. In 2004, we took over the lease and were the first generation to be the ones actually working the land.

​We have two young children and feel all too well the struggle to balance farm and family, but realize the importance of raising the next generation with a knowledge of food and what it takes to produce it.

​This is our full-time, and only, job. If we do not succeed, we do not get paid.

We could not do it without our incredible staff! They work harder than you can imagine, and they do so with care, for the land and for our customers.

​It is critical to us that every person working on Snow’s Bend is paid well, takes time off, and has a good life!

Feel good about the food you eat, not just the health benefits and deliciousness of it, but also the people behind it!

Herb Pie
From Jerusalem by Yotam Ottolenghi
Serves 4

2 tbsp olive oil, plus extra for brushing the pastry
1 large onion, diced
1 bunch chard, stems and leaves finely shredded but kept separate
5 ounces celery, thinly sliced
1 ¾ green onion, chopped
1 ¾ ounce arugula
1 ounce flat-leaf parsley, chopped
1 ounce mint, chopped
2/3 ounce dill, chopped
4 ounces anari or ricotta cheese, crumbled
3 ½ ounces aged Cheddar cheese, grated
2 ounces feta cheese, crumbled
Grated zest of 1 lemon
2 large free-range eggs
1/3 tsp salt
½ tsp freshly ground black pepper
½ tsp superfine sugar
9 ounces filo pastry

​Preheat the oven to 400 degrees.  Pour the olive oil into a large, deep frying pan over medium heat.  Add the onion and saute for 8 minutes without browning.  Add the chard stems and the celery and continue cooking for 4 minutes, stirring occasionally.  Add the chard leaves, increase the heat to medium-high, and stir as you cook for 4 minutes, until the leaves wilt.  Add the green onion, arugula, and herbs and cook for 2 minutes more.  Remove from the heat and transfer to a colander to cool.

Once the mixture is cool, squeeze out as much water as you can and transfer to a mixing bowl.  Add the three cheeses, lemon zest, eggs, salt, pepper, and sugar and mix well.

Lay out a sheet of filo pastry and brush it with some olive oil.  Cover with another sheet and continue in the same manner until you have 5 layers of filo brushed with oil, all covering an area large enough to line the sides and bottom of a 8 ½-inch pie dish, plus extra to hang over the rim.  Line the pie dish with the pastry, fill with the herb mix, and fold the excess pastry over the edge of the filling, trimming the pastry as necessary to create a ¾-inch border.
​
Make another set of 5 filo layers brushed with oil and place them over the pie.  Scrunch up the pastry a little to create a wavy, uneven top and trim the edges so it just covers the pie.  Brush generously with olive oil and bake for 40 minutes, until the filo turns a nice golden brown.  Remove from the oven and serve warm or at room temperature.

Next Thursday, people around the country will gather with friends and family with one goal in mind - EAT!  Tables will overflow with casserole dishes, trays of meat, pies, cakes and so much more.
For us, it all starts in the garden.  I've compiled a few farm inspired dishes below that I hope you will consider adding to your table this holiday.  CSA members can find many of the ingredients in their boxes this past week or next, and produce will be available at The Market at Pepper Place and Tuscaloosa River Market on Saturday morning.
​
​Happy Eating!
​

A Note on our Recipes:
​David and I both love to cook.  It is one of our main motivations for growing vegetables.  However, we are not recipe writers.  Please view the following as rough templates and make them your own.

Salad Greens with Persimmon and Blue Cheese
You can use any salad greens you'd like in this salad.  I love the sharp flavor of frisee and treviso, mixed with lettuce.

1/2 pound of salad greens (chopped treviso, frisee, lettuce, arugula, kale, or any other greens you would like)
1 to 2 persimmons
blue cheese to taste
Garlic-Lemon Dressing (recipe follows)

Toss the salad greens with the dressing and top with slices of fresh persimmon and crumbled blue cheese.
That's it!

Garlic-Lemon Dressing
4 cloves of garlic, minced
1/2 cup of lemon juice, or a combination of lemon juice and your vinegar of juice
1 cup olive oil
A couple of pinches of salt, to taste

We always put dressing ingredients into a half-pint mason jar with a lid and shake to combine.
​

Fennel and Greens Dressing
1 bunch of cooking greens (collards, kale, chard, or any other), stems removed and leaves cut in chiffonade
2 medium or 4 small green bell-type peppers, deseeded and cut into dice
1 medium onion, cut into dice
4 to 6 small fennel bulbs, or 2 to 3 large, fronds removed, stems cut into ¼-inch rounds and bulb sliced
2 garlic cloves, minced
Herbs of choice, I used a ¼ teaspoon dried savory from the garden
Salt and pepper to taste
2 cups broth
6 cups croutons

Make croutons
Cut bread into 1-inch cubes and toss with olive oil and salt.
Bake at 350 degrees for 15 minutes.
​
While the croutons are baking, cook the vegetables, starting with the onions, peppers, and fennel stems.
After about 10 minutes, add the fennel bulbs and garlic.  When you can smell the garlic, add the greens and cook until tender.
In a large bowl, combine the croutons, vegetables, and herbs then add salt to taste and stir.  Add the broth and mix again.
Put all of this into a baking dish and bake covered at 350 degrees for 30 minutes.  Remove the lid and bake another 10 minutes.

Aromatic Rice Stuffed Pumpkins
You can adapt this recipe to the number of people you would like to serve.  Our Seminole Pie Pumpkins could serve 2 to 4, depending on the number of other dishes being served.

Cut a circle in the top of the pumpkins and scoop out the seeds.
Add a ½-inch of water to the bottom of the pumpkins and bake at 350 degrees for about an hour.

While the pumpkins bake, make the aromatic rice - be sure to substitute the dried turmeric for fresh!
https://www.theroastedroot.net/ginger-turmeric-aromatic-rice/

​
When the pumpkins are soft, pull them out of the oven.
When they are cool enough to handle, fill them with the aromatic rice and bake for another 10 minutes.
Top with cilantro and toasted pine nuts.
​

Smashed Sweets with Toasted Pecans
Our sweet potatoes need nothing more than butter and salt!  I add the pecans for a bit of texture.

Bake sweet potatoes on 425 degrees for about 1 hour, until soft and fragrant.
Allow to cool and remove skins, placing the sweet potato into a large bowl.
Add butter and salt to taste and smash.
Place this mixture in a baking dish.
Top with slightly candied pecans (toasted in a skillet with butter, a sprinkle of sugar, and a pinch of cinnamon until aromatic).
Bake again for 5 to 10 minutes.
​

This cake is SO delicious!  It tastes like gingerbread cookies, but has the airy-ness of cake.  It is the perfect combination of salty and sweet.
​
Fresh Ginger and Molasses Cake
From Salt Fat Acid Heat by Samin Nosrat
Makes two 9-inch cakes
 
1 cup thinly sliced fresh ginger
1 cup sugar
1 cup neutral-tasting oil
1 cup molasses
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt or 1 teaspoon fine sea salt
2 teaspoons baking soda
1 cup boiling water
2 large eggs at room temperature
2 cups Vanilla Cream (recipe below)
 
Preheat the oven to 350 degrees.  Set a rack in the upper third of the oven.  Grease two 9-inch cake pans, then line with parchment paper.  Grease and sprinkle generously with flour, tap out the excess, and set aside.
Puree the fresh ginger and sugar together in a food processor or blender until completely smooth, about 4 minutes.  Pour the mixture into a medium bowl and add the oil and molasses.  Whisk to combine and set aside.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, pepper, salt, and baking soda, then sift into a large bowl.  Set aside.
Whisk the boiling water into the sugar-oil mixture until evenly combined.
Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated.  Gradually whisk in the eggs and stir until smooth.  The batter will be thin.
Divide the batter evenly between the prepared pans.  Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed.
Bake in the upper third of the oven for 38 to 40 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan.  An inserted toothpick should come out clean.
Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper.
To serve, place one layer down on a cake plate.  Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it.  Spread the remaining cream onto the center of the top layer and chill for up to 2 hours before serving.
Alternatively, top with cream cheese frosting, serve with ice cream, or simply dust cakes with powdered sugar.  The batter also makes for fantastic cupcakes!
Tightly wrapped, this cake will keep for 4 days at room temperature, or for 2 months in the freezer.
​
Vanilla Cream
Makes about 2 cups
 
1 cup heavy cream, chilled
1 ½ teaspoons granulated sugar
Scraped seeds from ¼ vanilla bean or 1 teaspoon vanilla extract
Chill a large, deep metal bowl (or the bowl of your standing mixer) and the whisk (or whisk attachment) in the freezer for at least 20 minutes before you begin.  When the bowl is chilled, prepare the cream with the vanilla seeds or extract, then add the sugar.
I prefer to whip cream by hand because it gives me more control, so I’m less likely to overwhip it and end up with butter.  If you’d like to use a mixer, run it at a low speed.  Whisk until the first soft peaks appear.  If using a machine, switch to a handheld whisk and continue to whisk until all the liquid cream has been incorporated and the texture of the cream is uniformly soft and billowy.  Taste and adjust sweetness and vanilla as desired.   Keep chilled until serving.
Cover and refrigerate leftovers for up to 2 days.  Use a whisk to bring deflated cream back to soft peaks as needed.