Spoutwood Farm CSA Harvest Guide: Week 9- Aug 4, 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, Pat Panther and John Protopapas. 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.
Important CSA Core Group Meeting and Potluck, Sat, August 6, 4pm. All members are invited to help steer the CSA. RSVP as above. Thanks!
Kale – Right now only the green leafy variety called “Winterbor” is producing.
Green Peppers – Cook with green peppers or eat raw in salads or sliced with dip.
Hot Peppers – These long pointy Anaheim chile peppers are not terribly hot but do add mild bite.
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??!!?
Potatoes –We have a lot of the extra small blue potatoes .
Eggplant – The first of the eggplant varieties is “Orient Express,” a long skinny variety. Treat like regular eggplant. Especially good in ratatouille stew or batter fried.
Cherry Tomatoes – A few of those “Sun Gold” cherry toms, very sweet. Also “Washington” red cherries.
Tomatoes – Several of our many types of tomatoes are beginning. If a bit green, just leave out on the kitchen counter stem side down and they will ripen quickly. In the sun even faster.
Cucumbers – Oh how wonderful a freshly sliced cucumber. Try with peanut butter on crackers or bread.
Celery—Celery is back. Try with peanut butter, sparingly in salads and as flavoring for soup.
Herbs – Basil and parsley
Flowers – African marigolds, zinnia, dusty lavender joe pye weed, and others
Recipe of the Week: Moussaka (Iraqi Baked Dinner)
2 medium eggplants, cut in ½ in. slices, salted
salt
4 medium potatoes, cut in ½ in. slices
pepper
3 medium tomatoes, thickly sliced
¼ t all spice
2 onions, thinly sliced
3 T basil
3 cloves garlic, minced
15 oz. can tomato puree or sauce
½ can water
2 T parsley
Cook potatoes in saucepan for 6 minutes. Salt eggplant and then rinse (this reduces bitter taste). In a large casserole dish, arrange eggplant, potatoes, tomatoes, and onions in rows, standing on end. Mix tomato sauce, water, garlic, parsley, basil, allspice, salt and pepper together, then pour over casserole. Cover and bake at 350 degrees for 1 hour, or until potatoes and eggplant are thoroughly cooked. (Note: this recipe is also good with summer squash in it) Adapted from Extending the Table
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