Spoutwood Farm CSA Harvest Guide: Week 2- June 21, 2007
To return to the 2007 Harvest Guide page, click here
Hello everyone and welcome to our second week! First of all, thank you to our members who have come out and helped us in the gardens. Our work and play day was a great success! We were able to accomplish a lot in our fields and we enjoyed meeting and socializing with you all. We plan to host a monthly work and play day as well as set up other events, such as cooking classes or educational workshops. If you have any special skills that you think would relate to the farm and our community or if you have suggestions about what types of programs you’d like to participate in, we’d love to know. We are really interested in building up the Community that supports this agricultural endeavor.
We’d like to let you know about our NEW EMAIL ADDRESS: Spoutwoodcsa@yahoo.com. We have been made aware that some of your efforts to communicate with us haven’t received prompt response. We hope the addition of this CSA email account will alleviate any glitches in communication. A staff person will be checking the account each weekday, so if you have any questions, comments or concerns that you’d like to share, please forward them to us via our new email address. We’re hoping to set up an email list so that you all can start communicating with each other as well. We are excited about this additional method to foster community.
This week our share is exceptionally large as we have had lots of luck with our veggies and greens in the fields lately. We want to remind you that sharing is caring and if you find the abundance to be too great for you, we encourage you to pass some food along to friends and neighbors. Also, recycling the nutrients by composting is always a good thing.
We wanted to mention for those seeking to fulfill their working hours that we could definitely use your help with the Thursday morning harvest. It’s a fun and educational way for the kids to spend some time during summer break. We start at eight and work until we break for lunch around one. It’s a great way to meet other share holders and according to us it’s the most fun work there is to do on the farm, aside from weeding, of course J.
Just a reminder, all shares will be available for pick-up on Thursdays from 3pm until dark. If you are picking up at the farm and cannot make the Thursday pick-up, your share will be held for you until noon on Friday. If for some reason you will not be able to pick up your share as normally scheduled, please EMAIL us at our brand new address spoutwoodcsa@yahoo.com before Thursday. Remember, you’re more than welcome to have someone pick up your share in your place, after all it’s your share to share!
Lastly, we would like to start emailing out the Harvest Guides, rather than printing them to be more kind to our mother earth. We’d like your feedback on this.
*Snap Peas – amazing stir-fried or just eat them raw like we do while we’re harvesting.
*Beets – Great juiced. You can eat the roots and the greens. Carissa really likes them shredded atop a salad.
*Mizuna - An Asian green with a mild mustard taste. Use in your salads, soups and stir-fries.
*Chinese Cabbage- Rob suggests stir-frying. You could also look up a Kim-Chee recipe and then share it with us!!
*Dill- Great with Salmon. Or chop it into some yogurt with cucumbers and garlic for a refreshing condiment.
*Mint- A great tea dried or fresh. Make mint syrup cooking it in water and sugar; it’ll last for months this way.
*Lavender- We’ll have just a few sprigs per share. An aromatic for relaxation and can be used as tea or in baking.
*Garlic Scapes – The flowering head of the plant. Less pungent and more buttery than the bulb. A favorite of many.
Kohlrabi – Green ones this week. Our shareholder Brady Walunas suggests making baked fries with these by cutting them into strips, coating them
with olive oil, and using salt, thyme, and rosemary as seasoning. Mmmm!
Green Onions – Remember, you can use the bulbs and the greens.
Lettuce – Good, healthy heads. We’ll have a mix of varieties.
Spinach – This will be the last of the spinach harvest, so savor the flavor.
Kale – You’ll get either the Curly Green and Red Russian. Try chopping and adding raw into your next salad.
Broccoli – Broccoli goes to those members who didn’t receive in the last harvest.
Bok Choi – Use JB and Heather’s recipe to turn this into an amazing stir-fry. Chop up the entire plant and sautee it with grated ginger, chopped garlic scapes, and honey in sesame oil (or olive if you don’t have it).
(*) = new 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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