Spoutwood Farm CSA Harvest Guide: Week 7, 2004
Three Cheers Dept: For Jenn Vogelsong, reporter, and the Snyder family as featured members in the wonderful front page (of the Living section) article about Spoutwood Farm CSA in the York Daily Record last Monday, July 12.
Help in the Garden Welcome: We're falling behind in fall planting and weeding so we'll accept anyone who needs to get their hours in. Please don't email as we're still working with a sick computer. Just about any day will work. Call 717-235-6610.
Swiss Chard- A most wonderful vegetable coming in green, red, yellow and orange. The stems steam, stir fry or boil to a soft and tasty texture. Use raw in salads or cooked any number of ways. Great cooked in butter or olive oil and seasonings added to the hot greens. See recipe below.
Summer Squash- Patty pan, yellow or zucchini. Please try cut up into salads as well as in stir fries and innumerable other cooking scenarios.
Eggplant- The eggplant first to arrive is the slender "Orient Express."
Kale- You get to choose from a potpourri of kale: Green Curly, Red Russian, Siberian or White Russian and Dinosaur Kale for a nutritious, steamed or stir-fried treat. Great also in soup and some even put it in salads, esp. the Red and White Russian which are not as tough and are closer to the texture of lettuce!
Broccoli- Either cooked in a variety of ways or eaten raw with dip or in a salad, broccoli is hard to beat.
Cauliflower- Some of the surfaces may have some bad spots or be tinged purple, yellow or tan. Good eating though.
Green, Red or Savoy Cabbage- Cabbage for cooking, making sauerkraut or grating into salads.
Arugula- Arugula is nutty and bitey and my favorite salad additive.
Komatsuna- This mild large leafed Asian green is great in soups, salads and stir fries.
Yakina Savoy- Very dark green leaves with little flea beetle holes that don't affect taste or nutrition. It's another Asian green, good for stir fries, soups, salads or cooking as a side dish like spinach.
Herb- green basil and cilantro. The cilantro plants harvested are thinnings. Some like cilantro chopped into salads. It's indispensable for salsa and used extensively in Mexican and Asian cooking.
Flower- Queen Anne's lace, wild Joe Pye weed and goldenrod
Swiss Chard and Peppers
* 1 bunch of Swiss Chard
* 1 small onion
* 1 red pepper
* 4 white mushrooms (optional)
* 1 teaspoon lemon pepper
* 1 teaspoon thyme
* 1 tablespoon of corn or canola oil
* 2 teaspoons of soy sauce
Directions:
Cut the Swiss Chard into medium size pieces. Dice the onion and mushrooms. Cut the red and yellow peppers into strips. Over a medium to high heat sauté the mushrooms, onions, and peppers until onions are slightly translucent. Add the Swiss Chard, thyme and lemon pepper. Blend the ingredients well. Reduce the heat, then add the Soy Sauce. Cook until the Swiss Chard is slightly cooked. Serve and enjoy!!
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