Spoutwood Farm CSA Harvest Guide: Week 7- July 21, 2005
To view the second 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.
This Sat. July 23 (9-5pm) Mud Party Again (since we didn’t fully finish the Straw Bale Greenhouse) RSVP: 717-235-6610 or 717-235-9272
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 –Red cabbage is nice grated or sliced into salads.
Kale – Mostly the curly green kale as the red and white Russian are bothered by the heat.
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!
Garlic – Just harvested you can hang the garlic or put in a wire basket in the kitchen and use when needed.
Potatoes – Also just harvested, these are white, yellow and blue potatoes that got damaged in the picking. Refrigerate and use soon.
Cherry Tomatoes – A few of those “Sun Gold” cherry toms, very sweet.
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./
Herbs – Basil, dill and parsley
Flowers – African marigolds, zinnia, hosta flowers, bee balm, fern, salvia spikes, cosmos and catnip (square stem, in the mint family. Careful, your cat may go after the bouquet unless you keep it out of reach or separate catnip out).
Recipe of the Week: Red Cabbage and Apple
2lbs red cabbage washed, shredded/ 1 apple sliced/2T butter/1 bay leaf/ Salt and pepper/2-4 juniper berries (optional)
1Tflour/1/2c red wine/1-3t apple jelly/ Dash ground cloves
Melt butter in a pan then add cabbage and apple. Mix well and season with salt and pepper, bay leaf, and juniper berries. Cook in 1 c water over low heat until done (about 10 minutes-add more water if needed.
When water has evaporated, sprinkle with flour. Add red and apple jelly and cloves to taste.
Red Cabbage
This week’s vegetable is so common and so much a staple among people’s diets across much of the world, that “cabbage” is used in our vocabulary in reference to ourselves. For instance, the phrase, “Oh, you cabbage head” may be used to describe one who demonstrates foolish behavior. The French phrase, “Ma petite chou-chou” translates as “my little cabbage” and refers to one who is dear to another’s heart.
Albeit, cabbage has many personalities! Apparently, cabbage’s status runs the gamut as well. While Egyptians worshiped cabbage heads as gods, cabbage heads have been considered a poor man’s food since the time of the Industrial Revolution. Cabbage is very much a part of Northern European lore. The cabbage patch is where many children have been told new babies are found. The Cabbage Queen is a colorful figure of the harvest in Ireland. Cabbage Festivals still take place in areas of Northern Europe.
Cabbage has been around a long time and was among the first plants to be cultivated in Northern Europe. Cabbage was among the first crops to have successfully survived the transplant to the “New World” with the early colonists. These early cabbages were loose-leaved compared to our modern cabbage.
Red cabbage and Green cabbage are essentially the same but for color. Red cabbage ranges in color from ruby red to purple. Red cabbage may be marked through the center with white streaks. The leaves may be a little tougher than green cabbage leaves. It is the red color which doubles the vitamin C level.
Nutritionally, red cabbage is:
Low in calories/no fat
Good source of nitrogen/indoles
Good source if fiber
Good source of vitamin C (2x as much as green)
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