Spoutwood Farm CSA Harvest Guide: Week 2- June 16, 2005
To view the second harvest for this week, click here
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We hope you all enjoyed your first harvest of FRESH veggies!!! We were very pleased with this harvest and we hope you were too. If there are any questions, concerns or problems please contact Rob at (717) 235-6610 or Liz at (717) 235-9372.
WE NEED MORE MEMBERS!! Tell your friends and family! Remember you can receive a $32 rebate with a successful referral. Have interested people contact Liz or Rob. (Our phone numbers are above.) Large shares are regularly $550 and medium shares are regularly $340. Prorated prices for each week missed are as follows, $20/large and $10/medium.
WE NEED HELP! Immediate short-term work available! Our weeds are out of control. We are looking to pay any young, strong people with good backs. Do you know anyone who may be interested? Please let us know or have them contact Liz or Rob.
WORK HOURS: Please contact Liz ASAP (by phone or e-mail) to confirm a day and time you are planning to work on your share hours. THIS IS IMPORTANT! We need to know in advance that we have help on the schedule.
MEETINGS: July 2, 4pm followed by potluck is the next Core Group Meeting. That’s the governing body of the CSA and all are welcome. Marketing Committee and Newsletter Committee are starting up next week. If you are interested in participating, contact Liz or Rob. A meeting will be scheduled in the evening of Monday 20th or Wednesday 22nd. Confirmation of days and times of meetings will be coming.
WEBSITE -- On our website http://www.spoutwood.com/CSAMemberPasswordProtectedPage.html, please disregard the member password. Nothing exists beyond that point. Yet. Our mega-talented and ever-so-modest Websmith has plans for the CSA Members ONLY portion of the Spoutwood website. Here are a few suggestions for you members to ponder;
Posting of work hours - Just in case you forget, and can't get in contact with Rob or Liz
Members Only Forum - Post messages to other Spoutwood CSA members! Trade vegetables! Trade recipes! Trade children! The possibilities are endless!
Use PayPal to pay for your CSA share!
If any of the above sounds like something you would like to see on YOUR CSA website, drop a line to our WebSmith, blacksmith@spoutwood.com
NON-PICKUPS -- If you are not going to pick up your share at any time throughout the season please contact Liz at (717) 235-9372 or send an e-mail to spoutwoodcsa@yahoo.com or have a friend pick up your share and they can see what they’re missing! Please inform your host if you’re friend is picking up your share.
Strawberries – This is the first time in years that we have strawberries! Since the production is low we have supplemented with Sonnewald’s organic strawberries so everyone gets a box. Savor them. This may be all.
Broccoli – The recent heat is pushing the broccoli heads. They’re smaller this year, but will be with us a good while.
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.
Lettuce – Red or green leaf lettuce to start the season
Greens (Mizuna, Mustard) – We are inundated with greens because of the cool spring. And now due to the extreme heat they’re bolting. Mustard is a bitey addition to a salad and great on some sandwiches. The mizuna is a mild oriental mustard that is good all around, in salads or cooked by steaming, stir-frying, or lightly boiling
Spinach – Never too much spinach for salad, stir-fries or cooked greens.
Radishes – Radishes are large but still crisp. The greens are also nutritious in salad or cooked.
Bok Choi.—This is another oriental vegetable made for stir-frying.
Kale—Curly Green or Red Russian are a nutritious, steamed or stir-fried treat. Great also in soup and in salads, esp. the Red Russian which is closer to the texture and tenderness of lettuce!
Garlic Scapes – These are the flowering stems that we remove allowing all energy to go into the bulb. Fortunately these undesirables in the field have added benefit in the kitchen, esp. via stir-fry.
Herbs – Parsley and cilantro. Cilantro is excellent in salsa, also try in soups, salads and stir fries.
Flowers –A beautiful white and green bouquet including Kousa Dogwood, Deutzia, fern, roses& snowball hydrangea
Gingered Greens Stir Fry adapted by Nate from Moosewood Restaurant Cooks at Home
5 cups bok choy, kale, Swiss chard and/or Chinese cabbage, shredded
2 green onions, sliced
2 T fresh ginger root, grated
2 T fresh cilantro, chopped
3 T lime or lemon juice
1 T soy sauce
2 t rice vinegar
1 pinch cayenne
Fry onions in olive oil in a large skillet. When onions are translucent, add ginger, greens, soy sauce and rice vinegar. Adjust soy sauce and vinegar amounts according to personal taste. Stir fry until greens wilt. When greens are just tender, add lime juice, cilantro and cayenne, and take off heat. Serve over rice. This recipe also goes well with fried tofu. Serves 2-3.
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