Spoutwood Farm CSA Harvest Guide: Week 1- June 14, 2007
To return to the 2007 Harvest Guide page, click here
Welcome to Spoutwood CSA 2007! hearty welcome to your first harvest of the year. More than likely many of you will be meeting some new vegetables over the 22 weeks of harvesting. We want to make it as easy as possible for both you and vegetables to get to know each other. Please don’t hesitate to call if you feel lost or confused. Remember that harvests go through November 8. At first we’ll be heavy on greens like kale and chard – and then before you know it the squash, peas, broccoli, beans, etc. will start rolling in. Do not be intimidated by leaves which are wilty or spotted. Soaking wilted greens in cold water, sometimes for an hour or more, will revive them. Little spots and holes, once washed, do not take away from the nutritional value of the leaves. Just eat around the holes. We grow all vegetables organically and would rather not spray to reduce minor insect damage. When necessary, we give the vegetables a preliminary washing in stream or tap water. As a rule you should supplement by washing all vegetables thoroughly before eating! Your handbooks, coming next week, tell you much about storing & eating your share. In the meantime and weekly you will get a harvest guide. It is not a sin to compost part of your share. You will be getting more than some of you can handle for the first few weeks, esp. the greens.
Bread Share: Next Monday June 18 is the deadline for ordering a loaf a week of those big loaves you are seeing others tote away. Please call Rob at 717-235-6610.
This Saturday’s Work and Play Day, that’s June 16, requires RSVP. Pick any or all of the following: Work in the am 9-12, Potluck 12:30, Work or Play (adults and kids) 1-4pm. Call or email Amy below or Rob at 717-235-6610, Spoutwood@supernet.com. We have been overstretched and sluggish in recent responses. Thank you for your patience. Directions to the farm are on the website or call for them.
Please Call or email Amy with work hours.717-235-9272amy.ritson@gmail.com
Also Please call her with reservations for the Saturday, June 16Work and Play Day
Kohlrabi – Green and purple kohlrabis, perfect for slicing into stir fries, soups and salads. Nice succulent taste. Leaves can be cooked into soups.
Swiss Chard – A most wonderful vegetable coming in green, red, yellow and orange. Use raw in salads or cooked any number of ways. Great cooked, butter or olive oil and seasonings added to the hot greens.
Green Onions – Use the greens as well as the small bulbs chopped into soups, salads or stir fries. Also cuttings from onion transplants are available.
Mustard Greens and Arugula—are our high powered, bitey greens this week. Good in stir fries, sandwiches, salads, soups, etc. Add years to your life. See Veggie of the week below.
Radishes – The radishes came in a little early, but the variety we plant called “Easter Egg” is very colorful and holds tenderness without becoming pithy more than any other variety we know. They may be big but tender. Try them! The greens are great to cook like spinach or use in salads.
Lettuce – Red or green leaf lettuce to start the season
Spinach – Never too much spinach for salad, stir-fries or cooked greens
Kale—You get to choose from a potpourri of kale: Curly Green and Red Russian are in this week’s bunch for a nutritious, steamed or stir-fried treat.
Great also in soup and in salads, esp. the Red Russian which is milder in taste and closer to the texture and tenderness of lettuce!
Broccoli – Broccoli is coming in strong but only for Baltimore and Spoutwood shareholders this week.
Bok Choi – Bok Choi has become a Spoutwood favorite for its multi-use in salads, stir fries, soups, etc. Stems are very succulent.
Herb – Cilantro or leaf coriander is ideal in salsas and oriental cooking.
Flowers –Sorry, no bouquet this week
Vinaigrette; recipe to sprinkle on arugula and grains, pasta & or legumes:
1/4 c virgin olive oil
3 T vinegar (experiment with rice, red, balsamic etc.)
dash of mustard
salt and pepper to taste
favorite herbs
Arugula Pesto:
1/3 c olive oil
6 cloves garlic (May be raw or sautéed)
6 oz young arugula leaves
3 oz grated hard cheese (e.g. Romano)
1 can rinse garbanzo beans
Process ingredients until paste is made. Salt to taste.
Keeps for two weeks in refrig. Stays fresh stored frozen for months in baggies (use when desired).
Farm
Happenings
Check it out! Heather found these sites to be helpful when preparing this week’s harvest guide:
www.seasonalchef.com – This site focuses on local, seasonal produce, has interesting recipes, and also gives tips on preserving!
www.whfoods.org – This site is great if you’re interested in the nutritional benefits of food. Very informative!!
A for Arugula
Welcome20007 Harvest Season! Let’s celebrate with fresh greens from Spoutwood Farm. Alphabetically speaking, Arugula is at the top of our “greens“ list. Arugula looks like a long skinny dark green lettuce. Rob loves the flavor burst, the texture and color arugula contributes to the salad bowl even before the nutritional benefits are factored into the equation. Let’s take a closer look to share the thrill of a salad bowl with Rob:
Arugula is an Asian green that really is a favorite at Spoutwood for several of its’ qualities.
*Arugula is a leafy green with a harvest season that runs from June through November.
*Arugula has an aromatic peppery flavor that adds a bite to any salad/pasta mix.
*Arugula has significantly more nutrients than more common salad greens in the market.
*Arugula may be eaten raw, steamed, stirred into soup, baked into quiche and breads…Oh the possibilities
Augula leaves raw:
Try a twist on a green salad and toss in pasta or potatoes or beans with a vinaigrette dressing.
Arugula leaves steamed: True arugula may be added to pasta, potatoes and beans when steamed as well. Here’s another idea: arugula may be added to sauces, eggs, stews and soups to enhance texture, color and nutrition to your table.
WHEN PREPARING AND STORING:
Wash and store arugula as you would any lettuce leaf. Small new arugula leaves tend to be sweet tender and less strong than mature dark green leaves. Keeping this in mind, arugula can be substituted in recipes calling for spinach
Check it out! Heather found these sites to be helpful when preparing this week’s harvest guide:
www.seasonalchef.com – This site focuses on local, seasonal produce, has interesting recipes, and also gives tips on preserving!
www.whfoods.org – This site is great if you’re interested in the nutritional benefits of food. Very informative!!
A for Arugula
Welcome20007 Harvest Season! Let’s celebrate with fresh greens from Spoutwood Farm. Alphabetically speaking, Arugula is at the top of our “greens“ list. Arugula looks like a long skinny dark green lettuce. Rob loves the flavor burst, the texture and color arugula contributes to the salad bowl even before the nutritional benefits are factored into the equation. Let’s take a closer look to share the thrill of a salad bowl with Rob:
Arugula is an Asian green that really is a favorite at Spoutwood for several of its’ qualities.
*Arugula is a leafy green with a harvest season that runs from June through November.
*Arugula has an aromatic peppery flavor that adds a bite to any salad/pasta mix.
*Arugula has significantly more nutrients than more common salad greens in the market.
*Arugula may be eaten raw, steamed, stirred into soup, baked into quiche and breads…Oh the possibilities
Augula leaves raw:
Try a twist on a green salad and toss in pasta or potatoes or beans with a vinaigrette dressing.
Arugula leaves steamed: True arugula may be added to pasta, potatoes and beans when steamed as well. Here’s another idea: arugula may be added to sauces, eggs, stews and soups to enhance texture, color and nutrition to your table.
WHEN PREPARING AND STORING:
Wash and store arugula as you would any lettuce leaf. Small new arugula leaves tend to be sweet tender and less strong than mature dark green leaves. Keeping this in mind, arugula can be substituted in recipes calling for spinach
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