Spoutwood Farm CSA Harvest Guide: Week 4- July 4, 2005
To view the first harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
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 (717-235-9272) or Rob (717-235-6610). 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.
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 9, 9am-5pm -- Straw Bale Greenhouse Mud Party (more info here)
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.
Peas – These represent one of our best crops of sugar snap peas. Eat whole pods, cut up and put in salads, stir-fry, etc.
Lettuce – Red or green leaf lettuce. Lettuce is getting a tad bitter, which doesn’t bother some, but be forewarned
Beets –The typical dark red beet this week. Beet greens are a delight in salads or cooked like spinach. We love to steam them lightly and put butter or olive oil and seasonings on. Yum!
Cauliflower – this variety, “Snow Crown,” can get purplish in the sun. There may be a few cabbage worms left. What you can do is soak the cauliflower in salty water. This loosens the worms for easier rinsing off.
Onions and Green Onion Tops –The green onions are actually small onions with green tops.
Kohlrabi – the vegetable from outer space and member Danny Snyder’s favorite. Cook it (great in stir-fries) or slice it raw into salads or make veggie sticks for dipping. Collard Greens – a Southern delicacy—great in stir-fries (surprise!) or cooked by itself with a dab of butter
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!
Herbs – Basil, Dill and Cilantro. This is probably the last of the cilantro.
Flowers – African marigolds, fiery red bee balm, cosmos, zinnia and snowball hydrangea.
SWISS CHARD and PORTOBELLO MUSHROOMS
4 T Tamari
2 T Worcestershire sauce
2 T cider vinegar
2 t Asian sesame oil
4 t minced green onions
2 t country style Dijon mustard
2 Portobello mushroom caps
2 bunches red Swiss chard
1 t olive oil plus 1 ½ t olive oil
4 t minced garlic
In shallow bowl, whisk 2T tamari, Worcestershire sauce, vinegar, sesame oil, green onions, and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally. Meanwhile, remove stems from chard and coarsely chop. In lg. skillet, heat 1t oil over medium heat. Add garlic and cook, stirring 1minute. Add chard and remaining tamari. Cover and cook until wilted, about 4
minutes, uncover and set aside. Wipe out pan. Heat remaining 1 1/2 t oil over medium-high heat. Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, about 4 minutes per side.
To serve reheat chard and divide among plates. Cut mushrooms into 1/2inch slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade.
Newsletters are on the way!! Pick up your copy with your weekly share in the upcoming weeks. Look for new recipes, a member profile and educational pieces on environmental awareness.
· Straw Bale Building- Saturday, July 9th , 9am to 5pm –We need to get the final coat on our greenhouse/shed by the field.
· Straw Bale construction has become far more fashionable than when we started with it 9 years ago. We have two structures now, the mushroom-like building on Frodo’s hill, dubbed Frodo’s Eye and the CSA Straw Bale Greenhouse. Straw bales provide an excellent way to use a renewable resource, compressed straw, as a main construction material. Despite the story of the three little pigs, straw is fire retardant. It also packs a whopping insulation value and is a very democratic material: anyone can take part in the construction process. There are two basic ways to use straw bales in that process: load-bearing or in-fill. Frodo’s Eye bears witness to both processes, with a 4” slab sill-plate at 9 feet, cabled down atop the stacked bales and a timber frame construction for another 7 feet with straw filled in. The CSA Greenhouse is simply for the most part stacked bales bearing the load of a shed roof. The final wall treatment in both types of straw bale construction is to put two coats of mud (clay earth, sand and a little cement binder) inside and out to protect against the weather and burrowing animals. It is to finish the greenhouse final mud coat that we need your help July 9. There will also be two more mud workshops to finish Frodo’s Eye, July 23 and Aug 20.
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
©2002 Spoutwood Farm, Inc.