Spoutwood Farm CSA Harvest Guide: Week 10- Aug 11, 2005
To view the second harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
Remember: Shares are still available. We received two new memberships last week. 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 last Sunday was an enjoyable success thanks to the music of Spootiskerry, Pat Panther and John Protopapas and the dancing of the gypsy Sheherazade. Over $450 was raised to benefit the CSA. Special thanks to CSA members Kate Bradford and Speedoo Mc Fadden for volunteering their band Spootiskerry. Thank you, thank you all who made it possible!!!!
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 Peppers – Great in stir-fries (ain’t everything?), grilled, broiled, or in the raw.
Squash – No, those aren’t flying saucers, they’re patty pan.
Eggplant – Still riding that “Orient Express,” but now more of the black bells are starting to ring. Try these in baba ganoush, a middle eastern spread with tahini.
Corn – Ears are smallish but some of the best we’ve ever tasted. Unfortunately our corn crop didn’t do well again this year. Drastic measures are in order to redress the situation next year.
Cherry Tomatoes – Still getting those “Sun Gold” cherries and “Washington” red cherries.
Tomatoes –Here at Spoutwood we love our tomatoes all colors—red, orange, yellow and the infamous “Green Zebra” which are golden green when ripe and one of our best-tasting tomatoes. Maybe next week the blue ones will be ready.
Cucumbers – Nothing better than fresh cucumbers and tomatoes on homemade bread with a lil’ mayo.
Celery—Celery is back. Try with peanut butter, sparingly in salads and as flavoring for soup.
Swiss Chard – Hopefully you’ve found a good use for this by now.
Yellow Onions –They’re yellow and they’re onions—need we say more?
Herbs – Basil (see also Veggie of the week) and sage (in addition to flavoring your meal, it can be smoked as well—but kids, don’t try this at home).
Flowers – This week’s bouquet features sunflowers, purple garden phlox, yellow tansy, dusty lavender joe pye weed, zinnias, African marigolds and black-eyed susans.
Recipe of the Week: Basil and Tomato Bruschetta
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper
*Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. *Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. *Place cloves in separate bowl. Serve bread warm and rub garlic cloves on bread, top with mixture and sprinkle with salt & pepper *I also sprinkle and with parmesan cheese and put under the broiler for just a minute to heat top.
Basil
Basil is a delicate leafy herb full of color and aroma. Its secrets have influenced the lives of people all over Europe and Asia Minor.
Basil had its origins in India and is considered a sacred plant. Today basil decorates the gardens of shrines to Vishnu and Krishna the gods associated with transformation and the life cycle. Traditionally, a person was buried with a basil leaf to ensure entrance into Heaven.
The name Basil is Greek. The word basil means “royal”. Basil is a beautiful ornamental savory herb that adds a zippy flavor to foods. Maybe this trait in combination with its temperamental sensitivity to cold weather (basil loves sun and heat and dies in the cold), suggested royalty to the Greeks.
In Italy basil is a traditional symbol of love. A woman could signal to her suitor that she would welcome a visit by placing a basil plant at her window.
In England basil is a valued addition to a garden for its ability to repel insects and to ward away evil spirits from the home.
Basil works for us before it is even harvested. As a companion plant in a garden, basil may add flavor to the fruits of tomato plants grown next to it while warding away some insects that might damage the plant.
Basil is harvested by cutting off the growing tips. One can prolong harvest by cutting off flowers and cutting new growth every few weeks. Once cut, basil remains delicate. It does not refrigerate well. To store here are several options:
· Place stems in water and cover the entire plant with a plastic bag. Leaves will keep about 1 week.
· Cut leaves from stems, wash, pat dry then freeze to be used through winter as needed.
· Dry carefully (leaves will brown.) Essential oils release when temperature exceeds 85-90% so avoid oven or microwave drying.
Basil leaves are the prime edible part of the plant though the flower is edible as well. Basil has many home/health uses: Homeopathically, basil flowers are associated with quality of strong wishes and strong feelings of love or hate. Health wise, basil stimulates appetite and, curbs flatulence and reduces stomach distress. Practically, basil is an air disinfectant. The magic of basil is to preserve the essential oils when using it in food. Those oils protect cell structures, decrease irregular heart
rhythms, help fight bacterial infections, enhance the cardiovascular system and work as an anti-inflammatory. Basil flavor is enhanced when cooked but it’s nutritional value will disappear with too much heat. When cooking remember to throw royalty in last!
Basil’s top five: Iron, Calcium, Vitamin C, Fiber, Manganese
Walnut and Basil Paste
1 cup lightly packed fresh basil leaves *Place the basil in the work bowl of a food processor.
3 cloves garlic, peeled With the motor running, drop in the garlic and process
3/4 cup walnut pieces until basil and garlic are finely chopped about 15
1/4 cup grated Parmesan cheese seconds. Add the nuts, cheese, vinegar and oil.
2 teaspoons red wine or herb vinegar *Process to make a rough paste, about 20 seconds.
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