One of the best parts of being on the team here at Caney Fork Farms is having access to clean food that our coworkers grow and raise. Instead of roaming the grocery aisles and checking every label, we get to step into the market garden for organic veggies or walk into the cooler for a beautiful cut of grass-fed meat. Farming is tedious and hard work, but it has a way of feeling freeing too. It is a simple rhythm of give and take mixed with passion, care, and a deep understanding of the land that provides for us.
That’s why it means so much to be able to offer our Middle Tennessee community wholesome foods through our Organic Veggie and Regenerative Meat CSAs. These year-long subscriptions bring you a rotating selection of our freshest harvests and exciting cuts of beef, pork, lamb, chicken, and turkey. We always love including little recipe cards in our pickup reminder emails, and this week I think you’ll really enjoy one of our favorites: Cheese-Stuffed Chicken Chorizo Meatballs.
This dish came from one of our Warren Wilson fellows, Gabe Adler. Gabe brought leftovers from a dinner he made for his peers, Flynn and Erica, and it immediately caught my attention at lunchtime. He offered me a bite, and how could I say no? I had never thought to make meatballs with our chicken chorizo, let alone stuff them with mozzarella. The combination was fantastic with the warm spices from the chorizo and the melty, slightly salty cheese. Gabe served his with roasted potatoes, which were simple and delicious, but I’d also encourage you to throw together a salad or slaw using your CSA veggies to brighten up the heartier flavors.
This week’s share included napa cabbage, scallions, microgreens, kohlrabi, peppers, and tomatoes, so we’re adding all of those into the mix in the recipe below. Enjoy, and let us know what you think!
