Spoutwood Farm CSA Harvest Guide: Week 11, August 19, 2004 Baltimore Delivery and Pick Up at the farm
Click HERE to view the Harvest Guide for York Delivery.
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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!
Cheese: We have 2 and 1/3 pound blocks of cheddar and Baby Swiss in our fridge for sale for only $19! Excellent organic cheese. First come, first serve.
Call us ahead of time to add it to your CSA delivery, or pick it up fresh at the farm, 717-235-6610.
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
CSA Core Group Meeting: This Saturday, August 21 at 3PM, potluck at 5 PM. All are invited to meet intern Katie and start thinking towards next year (already!)
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.
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, broccoli, jewel weed and the herb borage. Jewel weed is excellent for treating poison ivy, just take a small cutting, squeeze the sticky fluid from the stem, and dab it on to the affected area. Always try a little on the back of your hand first, then if your hand does not redden or swell up to the size of a basketball, you are not allergic to it.
Super Stuffed Peppers:
- 2 large peppers (preferably one green and one red. Dark green and dark red have the most nutrients)
- 2 defrosted Harvest Burger patties (made by Green Giant) or other TVP burger of your choice
- 1/2 cup chopped onion
- 1/2 teaspoon basil or oregano
- 1 tablespoon Worcestershire Sauce*
- 1/3 cup long grain rice
- 1 8 oz. can tomatoes, cut up ( or blanch, peel and chop some of your CSA tomatoes)
- 1 tablespoon nutritional yeast flakes*
Halve peppers lengthwise, remove stems and seeds and insides. Put the pepper halves in a pot of boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to dry well.
In a skillet, break up the TVP burgers and cook them with the onions until the burger is brown and the onions are tender. Stir in undrained tomatoes, uncooked rice, Worcestershire Sauce, spices, 1/2 cup water, 1/4 teaspoon salt, 1/4 teaspoon pepper. Bring to a boil, reduce heat. Cover and simmer for 15 to 18 minutes, or until rice is tender. Stir in the nutritional yeast. Fill peppers with mixture. Place in a baking dish with any remaining rice.
Bake in a 375f oven for another 15 minutes, or until heated through. Sprinkle with some more nutritional yeast. Let stand for 1 to 2 minutes.
Serves: About 4
*If you cant find this, just add spices to your taste
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