Spoutwood Farm CSA Harvest Guide: Week 11, August 16, 2004 York Delivery
Click HERE to view the Harvest Guide for Baltimore Delivery and Pick Up at the farm.
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Mother Earth's Harvest Faire: Saturday September 25, 10 AM - 5 PM. This is our First Annual harvest festival. Come out and join us for a celebration of sustainable living for healthy people and a healthy planet. Volunteers are needed to help run the CSA booth, conduct CSA Garden Tours and give garden demonstrations. Hours will count toward CSA hours. Please contact Rob or Katie at 717-235-6610 if you are interested in helping. Check out the poster for more details and please take a bunch to put up wherever you think people will see them. Spread the word!
Don't forget to order Cheese! Call Farmstead Cheese Associates for next weeks delivery! 800-780-7303
Please pick up two different Organic Cheese Samples and the flyer with instructions for ordering!
Or click HERE for Sources for Organic Dairy and Meats
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.
Lettuce again
Kale- You get 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!
Cucumber- the variety "Marketmore" has been a steady producer for us for several years.
Bell Peppers- Bell peppers are slow. Keep your fingers crossed for future weeks.
Squash- yellow, patty pan and some zucchini. Sorry, it's the end of this line and the pickings are meager.
Chili Peppers- These are mild chilis, great for cooking and salads. Sorry last week's supply never made it down.
Cherry Tomatoes- A dusky red vaiety (not too tasty) and "Sun Gold" (reputedly the best-tasting ever!)
Tomatoes- Tomatoes are starting to come in. We are growing about a dozen varieties of all shapes, sizes and colors. I don't have time to fill you in this week (sorry), but remember that tomatoes will continue to ripen indoors, and even faster in the sun. I will say that the green toms with green stripes are called "Green Zebras" and are ripe when it has a golden glow to the green.
Corn- We only have a little bit of corn again. This is an early variety with very small ears, but oh so sweet.. We apologize.
Tomatillos- An important ingredient in salsa. Looks like a tomato with a husk on, but the taste is very different.
Eggplant- Mostly long, skinny "Orient Express", but some "Green Apple" as well as bell-shaped "Black Beauty".
Herb- Basil and Dill. Try dill and basil in sandwiches, salads and cooking.
Flowers- African Marigolds, ageratum, tansy, Queen Anne's lace and ornamental sage, black-eyed susans, and the herbs borage, sage, and pineapple sage (you've got to smell it).
Chickpea Cassoulet with Tomatoes and Chard (Submitted by?)
- 1 onion, diced
- freshly ground pepper
- 3 cloves garlic, minced
- 2 teaspoon chopped fresh thyme (1/2 teaspoon dried)
- 15-oz can chickpeas (garbanzo beans), or prepare same amount from dried beans
- 1/2 teaspoon paprika
- 1 bunch chard, leaves only
- 12 oz spaghetti (or other long pasta)
- 1/2 cup grated parmesan cheese, or soy cheese
- 2 pinches red pepper (flakes or hot paprika, cayenne or other to taste)
- 2 cups chopped tomatoes
- saffron (if desired)
Directions:
Preheat oven to 350f. Cook pasta al dente, drain. Saute onion, garlic, red pepper, herbs, paprika and saffron. Cook over medium-high heat, stirring frequently until onions are soft, about 8 minutes.
Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 minutes. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and salt, if desired. Put pasta in cassarole, add chickpea-tomato mixture, chard and cheese. Toss until well mixed.
Cover with aluminium foil and bake until warmed through, about 20 minutes. Serve with additional grated cheese if desired. Makes 4 to 6 servings ( I find it to be more). Here in FL it's hard to find chard, so I usually use fresh or frozen spinach. Kale would work just as well. You can also prepare this ahead of time, then pop into oven and heat for 20 minutes.
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