Spoutwood Farm CSA Harvest Guide: Week 6- July 18, 2005
To view the first harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
CRISIS DOWN ON THE FARM EASES, BUT IS STILL WITH US!! Some people have responded since we put out our alarm. So now in order to meet budget and pay our farmers appropriately, we need 16 more paying 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 $550 and medium shares are regularly $340. Prorated prices for each week missed are as follows, $20/large and $10/medium.
Benefit Concert at the Farm (to support the CSA). Sunday, August 7 Evening (5-8pm) – Come with a picnic supper and enjoy the music of Spootiskerry. CSA members free, public $5. Bring friends, prospective members, everybody! Please RSVP 717-235-6610 or 717-235-9272. When CSA members Kate Bradford and Speedo Mc Fadden heard about our plight they offered their band gratis for the cause. Thank you, thank you Kate and Speedo!!!
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.
Green Beans – “We have a Beananza,” was the way our resident punster Tom Harbold reported it in the field. Ah yes, there are beans! Try a marinating recipe or freeze for later use or gobble them all up now.
Cabbage – Green or the savoy. Red cabbage to come in the next few weeks.
Kale – Mostly the curly green kale as the red and white russian
Broccoli – These side shoots have been forced by the recent rain. Cook the whole shoot, tender stems and all. Wash well because we had to spray Bacillus Thuringensis (Bt) for cabbage worms.
Squash – Summer squash is coming in. Mostly you’ll get yellow squash to cook or eat raw with salads or dips.
Beets –Two kinds of Beets: Dark Red and Chioggia. Because they are such pretty colors, we like to slice very thinly to adorn salads. But if you are predisposed to cook them be our guest. 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!
Kohlrabi – Veggie of the week. See reverse.
Celery—our organic celery is green and strong. Use in soups, salads, stir fries or with dips and peanut butter.
Cucumbers – Oh how wonderful a freshly sliced cucumber. Try with peanut butter on crackers or bread./
Lettuce – is quickly bolting in the heat so you could find it a tad bitter. This will be it for lettuce for a few weeks.
Herbs – Basil and Mint
Flowers – African marigolds or zinnia, hosta flowers, fluffy meadow rue, red or lime celosia (cockscomb), cosmos and queen anne’s lace.
Recipe of the Week: Spiced Kohlrabi with Cheese
4 Kohlrabi
pn Salt
2 tb Butter
2 tb All purpose flour
1 c Milk
1/4 c Grated American cheese
1 tb Chopped parsley
1/8 ts Ground nutmeg
Cut off tops and pare the thickened stems of kohlrabi. Slice stems and drop into boiling salted water to cover. Cook for about 20 min or until barely tender. Drain well. Boil tender leaves separate in same manner; drain well. Chop leaves very fine and combine with stems. Melt butter in small saucepan over low heat. Add flour and stir well. Gradually add milk and cheese and cook, stirring constantly until cheese is melted. Add kohlrabi and cook until heated through. Garnish with parsley and ground nutmeg.
Many CSA members have asked about this not-in-every –grocery-store-vegetable called Kohlrabi so here is the scoop:
Kohlrabi is a German word that means “cabbage-turnip”. This vegetable may look like a “turnipy” root but it is really a cabbage. The large, bulb-shaped part is actually the fat stem of the cabbage which grows above the ground.
Kohlrabi is one of the few common vegetables of Northern European Origin. There are two kinds, the white (or light green that you see in Spoutwood’s harvest) and a purple. Kohlrabi has a sturdy shelf life; it can be stored in the refridge without its’ leaves up to three weeks.
Surprise, surprise this cabbage packs a lot of health-power. Here are the top five contenders:
Indoles (anti-cancer good stuff which may becomes more beneficial when heated).
Sulpforiphane
Isothiocynates
Vitamin C
Potassium
How does one prepare a kohlrabi for eating? Remember it’s a cabbage!
Peel then shred raw for salads, cole-slaws and even tabbouleh.
Peel then slice raw for finger food and dips.
Peel then cube to braise in soups and stews.
Peel then slice or julienne for stir-fry.
Peel and prepare as you would mashed potatoes.
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