Spoutwood Farm CSA Harvest Guide: Week 3- June 28, 2007
To return to the 2007 Harvest Guide page, click here
Hey gang, welcome to week three! Alright, sorry everyone, we made a mistake in the last Harvest Guide when we told you about our new email. The new Spoutwood email address is:
Spoutwood_csa@yahoo.com
Please feel free to email us with any questions or comments you may have. Tom has set up a group through Yahoo for us, which enables you all to send out emails to the entire CSA group. We can also trade pictures with you this way. Yeah Tom!
We really enjoyed the help we received during our last harvest. Thank you all who came out! We had a lot of youth on the farm, which is always nice. If you’d like to join us for harvest, we start at eight Thursday mornings and usually work up until about one. It’s a lot more fun than weeding, ha ha, and it’s a good way to meet some of the other share holders and their families. Just call Amy and let her know when you’d like to come out and how long you want to stay, OR JUST SHOW UP and make sure to sign in your hours before you go.
The farm has been looking real nice lately. Thanks especially to those members who came out Saturday to weed all of the Kale, what a great job you did! That really helps us out. Our newer plants are growing up and we are nurturing seedlings in the greenhouse. It’s been exciting to see the first tomatoes and summer squashes show up. We’ve planted carrots, and we’re hoping they sprout (our last planting didn’t come up). We are anticipating potatoes and peppers and eggplant, oh my!
We hope you enjoy this week’s share. Just to let you know, we’ve been finding some friendly little life-forms on our Broccoli and would encourage you to make sure to give that a good washing before preparing it. That is if you’re not interested in the extra protein.
We remind you to email us ahead of time if you need to make special arrangements with your share pick-up.
Snap Peas – There is no need to cook these, especially in this heat. They are a great, crispy raw treat. They are great sautéed though and make a refreshing addition to a light pasta dish.
Beets – Have you tried their greens yet? They are also really nice boiled which makes their natural sweetness really come out.
Yakina Savoy – A very nutritious dark green. Try it chopped in your salads or sautéed in a mix of greens with garlic, olive oil, and a pinch of salt if you use it (add just a bit of vinegar to take away any potential bitterness when making your greens).
Chard – A very yummy green. Try chopping the stalk and using it in soups or sautées. Or you can collect them with other veggie trimmings and make your own broth. Just put the trimmings in a sauce pan, fill with water just above then, bring the water to a boil and then simmer for about 40 or more minutes. Strain and use this nutrient dense broth for your next soup or when cooking beans or rice.
Green Onions – A great flavor to add to any savory dish. A great salad topping. Don’t forget to use the tops, too.
Oregano – Yummy in any Italian dish; let this inspire you to make your own pasta sauce this week. Also great in salad dressings. Mix an oil of your choice, a little balsamic vinegar, oregano and any complementary herbs you may have on hand (rosemary, thyme, basil), and salt to taste. Mix real well, drizzle and enjoy.
Broccoli – A delicious source of calcium. Try steamed atop a bed of rice or pasta, or add to your next homemade pizza.
Cauliflower – A great addition to curries. Nice atop a fresh salad, too, and more digestible raw than broccoli.
Bok Choi – Another very nutritious green. Carissa likes the stalk with almond butter, inspired by the classic celery and peanut butter snack.
Flowers - We will have a modest assortment of flowers for you this week, we hope you enjoy your first bouquet of the season!
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
If you have comments or suggestions about this website, please send email to:
and we will hammer things out.
Home - About Us - Education - CSA - Observatory - Events - Contact
©2006 Spoutwood Farm, Inc.