Spoutwood Farm CSA Harvest Guide: Week 7- July 25, 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 –Still : “We have a Beananza,” was the way our resident punster Tom Harbold reported it in the field. 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.
Swiss Chard—Both the Bright Lights and the Fordhook Giant (green) Chard don’t do as well in the hot season, but you should receive some about every other week.
Squash – Mostly yellow squash to cook, or eat raw with salads or dips. We have a nice patty pan variety called “Sunburst” starting to come in. Zucchini is having difficulties as it did last year??!!?
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.
Purslane – This “weed,” or one of nature’s volunteer vegetables, was a European favorite in the Middle Ages for its succulent citrusy-sour addition to salads. We think it has an interesting texture and rather than waste it…
Cherry Tomatoes – A few of those “Sun Gold” cherry toms, very sweet. Also “Washington” red cherries.
Cucumbers – Oh how wonderful a freshly sliced cucumber. Try with peanut butter on crackers or bread./
Herbs – Basil and parsley
Flowers – African marigolds, zinnia, queen anne’s lace, goldenrod or tansy (yellow button flowers) and cosmos
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)
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.