Spoutwood Farm CSA Harvest Guide: Week 12: August 28, 2008
To return to the 2008 Harvest Guide page, click here
Greetings, Spoutwood Farm friends!
Welcome to the twelfth week of the 2008 Community Supported Agriculture season, here at Spoutwood Farm! We are still giving out large amounts of summer vegetables, including summer squash, peppers, and tomatoes, but also began giving out late summer, early fall vegetables including potatoes, leeks, and garlic. Can you guess how many tomatoes we harvested this week? One thousand, three hundred and seventeen (1,317). Wow. And that does not even include sungolds. Everyone receives either 10 or 20, and some receive sungolds as well. Sadly, we are watching the slow decline in health of the tomato plants. Sometime and somehow this summer they contracted a bacterial wilt or blight and are beginning to show signs of sickness. This week may have been the peak of the harvest, but you should still receive tomatoes in your share for several more weeks.
Dana, Zak, and I (Derek) have been busy out in the field. We have finished transplanting most of the fall crops, including cabbage, Chinese cabbage, kohlrabi, broccoli, cauliflower, and bok choi. For several weeks now we have been seeding arugula, spinach, lettuce, mizuna, mustard greens, radishes, beets, and turnips. Even as we continue to harvest our summer vegetables, we have to consider what will be harvestable in October and November. Yesterday we finished unearthing the potatoes, of which you will receive a nice hefty bag this week. We have had a great year for potatoes, and will be giving some out for a few more weeks yet.
On another note, as we do get crops ready for the fall and rely on the little plants to grow nicely, weeds also enjoy the open space and thrive. Therefore, we ask any of you guys out there who still need to get hours in (working shareholders especially), to come out over the next couple of weeks to help us control the weeds and continue the bountiful year we are having.
Please feel free to drop us a line if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! Again, that address is: csa@spoutwood.com. As the old commercial used to say, “please make a note of it.” Thanks!
Leeks: This is a classic European fall favorite, although it is still summer, and is a large, upright, nonbulbing type of onion. The entire plant, except roots, can, and should be, used! Leeks are good onion replacements and are terrific in soups, including potato leek soup, which is shown below, and chicken soups. We started this variety, King Richard, by seed back in March in plastic trays which sat under grow lights for around a month and a half. Towards the end of April we moved them to the greenhouse where they remained for another month or so. Occasionally we trimmed the tops to promote thickness and girth. At the end of May we transplanted around 1,500 leek plants, each around 3 millimeters in width, into 2 beds. These plants needed to be kept weed free as much as possible. Some of you shareholders probably remember weeding leeks this year. Thanks for all the hard work and now enjoy the fruits of your labor!
Tomatoes: Another fine tomato harvest this week. Rich with flavor and health benefits, tomatoes are one of the true joys of summer. Dana asks me to remind our shareholders that if your tomatoes are slightly under-ripe, just letting them sit on the counter or windowsill for a few days will take care of the situation. But watch them, because some (like the large Brandywines) can ripen unevenly. Don’t let them rot! Also please note, Green Zebras (striped) and orange Valencias will not turn red, no matter how ripe you let ’em get… Quick meal or side, courtesy of Thomas Anonymous: cooked rice of any variety, butter, and chopped fresh tomatoes. While rice is still warm, add butter, tomatoes, and enjoy!
Eggplant: Still another classic summer vegetable, similarly associated with summer cooking. Rata¬touille (no, not the movie…), eggplant parmesan, and baba ganoush are among the many possible uses for this popular veggie. Select from Italian-style (“bell”), Oriental (long and thin), and “Beatrice” – an Italian type also, with a pink-violet complexion.
Collards: Most of you will receive collard greens this week. They are very tasty and nutritious. You can eat them raw in salads and green smoothies; sauté them in butter; or steam them whole and use them as a wrap.
Kale: Some of you will receive either red russian or toscano. These healthy greens can be eaten raw or in a stir-fry.
Beans: Some of you will receive green beans this week. These tasty munchers are yummy raw or cooked.
Potatoes: Not technically a root vegetable, potatoes are actually tubers. Call ’em roots or call ’em tubers, however, I call ’em delicious! A mix of several varieties of these delicious below-ground dwellers. Delicious roasted, boiled, steamed, fried, hashed, mashed, in salads, soups, and casseroles, and just about any other way you can imagine! Store in a dark place, and cook before eating.
Peppers, Green: One of the classic Summer vegetables, green peppers find their way into all sorts of salads, stir fries, soups, casseroles, and many other dishes, or may just be eaten out of hand. Also great for stuffing with a vegetarian or meat-based filling!
Peppers, Hot Paper Lantern: According to the seed company Johnny’s, these peppers are very hot. I think they are pretty good, and one should be sufficient to add that spicy touch to your meals. They can be added to stir-fries and sauces. Maybe some people like them raw as well. Be careful when cutting them up; they can make your fingers burn.
Cucumbers: We apologize for their appearance this week. They are nearing the end of their life cycle where beauty is less important. However, this is another classic summer vegetable, cucumbers are lovely in salads, fresh or marinated; and of course pickled. Mix with yogurt and mint for a classic Indian raita. Select from green or “blonde” cucumbers, depending on availability. Probably the last week for these.
Summer Squash: A variety of varieties for your munching pleasure: Zephyr, yellow and green zucchi¬ni, patty-pan (both white and green-yellow “sunburst”) and yellow crook-neck. Enjoy lightly steamed, broiled or grilled, etc. With tomatoes, eggplant, squash, and green peppers all available this week, this might be a good time for ratatouille. See “Vegetable of the Week” for additional ideas.
Garlic: The bulbs are in with your potatoes. These friendly breath fresheners were in the ground from October to July. Since then they have been curing (hopefully) in the barn. Add them to just about everything. When I was in Las Angeles several years ago I went to a restaurant that had garlic in every dish, including the ice cream.
Basil: You are receiving slightly less this week as we give the plants a modest rest. Best added towards the end of cooking. Tasty in sauces and on salads.
Flowers: Today our flowers include “a bunch of different things” (according to one member of the flower crew), chosen for both color and scent. A mix of wild and cultivated varieties, including Queen Anne’s lace, New York ironweed, tansy, zinnias and African marigolds.
Bread: For those who purchased bread shares, today’s selection from Atwaters is a loaf of Irish Brown which contains organic rye flour and malted barley.
Potato Leek Soup (of course!)
From Emeril Lagasse
3 tablespoons unsalted butter
3 cups sliced leeks, white and green parts
1 teaspoon minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1/3 cup chopped fresh parsley
4 to 6 tablespoons soft herbed cheese (like Boursin), or whole milk or cream
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.
Leek Oven Pancake
(These take some time to bake, but they’re a snap to throw together. Serve with a soup or salad for a light lunch, brunch or dinner.)
From Simply in Season
1 Tablespoon butter
Preheat oven to 400F. While oven heats, place butter in 9-inch pie pan and place in over to melt. Swirl pan to grease bottom and sides.
2/3 cup leeks (chopped ½-inch pieces)
Sauté lightly on stovetop (5-7 minutes). Place in bottom of pie pan.
¾ cup milk
2/3 cup flour
2 eggs
¼ teaspoon salt
Mix in blender or whisk in bowl until smooth. Pour over leeks. Bake until puffed and golden brown, 20-25 minutes.
½ cup shredded cheese
Sprinkle on top, cut into wedges and serve immediately.
Yum!
Zucchini Brownies
(This is a very tasty recipe and a good way to get rid of summer squash. I substitute summer squash for the zucchini and it works just as well. You can always cut these into single servings and freeze them for another time.)
From Simply in Season
1 cup flour
¾ cup whole wheat flour
1/3 cup baking cocoa
½ teaspoon baking soda
½ teaspoon salt
Combine in large bowl
2-3 cups zucchini (shredded)
Stir in.
1 egg
¾ cup sugar
¾ cup brown sugar
½ cup plain yogurt (or kefir if that’s what you have)
½ cup coconut or canola oil
1 teaspoon vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly into greased 9x13-inch pan.
½-1 cup chocolate chips (semisweet or otherwise)
½ cup chopped nuts (optional)
Sprinkle on top of batter. Bake in preheated oven at 350F until toothpick inserted in center comes out clean, 35-40 minutes.
CSA Potluck & Core Group Meeting: Saturday, September 27th – 4:00 Core Group, 5:00 Potluck
Help put the “community” in “community supported argriculture”… and help use up some of these copious vegetables at the same time. Bring yourself and your favorite dish to Spoutwood for our third CSA Potluck and Core Group Meeting this year. Not too late to participate! Bring a dish and come out, whether you’re interested in the core group or not. There may even be some live music.
Just under two months to our 4th Annual Mother Earth Harvest Fair, October 5th!
It’s not too soon to start making plans for Spoutwood’s 4th annual Mother Earth Harvest Fair, to be held here on the Farm on Sunday, October 5th, from 10:00 a.m. to 6:00 p.m. Combining the charm of an old-fashioned country fair, time¬less traditional arts and crafts, and cutting-edge ad¬vances in green building and renewable energy, the MEHF is a celebration and showcase of healthy, sustainable, and balanced living in the Chesapeake bioregion.
• Green Building, Alternative Energy, the Sustainable Household, Food and Farming, Nature and the Environment, Health and Healing, BALLEs, Sustainable Communities, Wisdom Traditions, and much more.
• Farmers Market with produce and products from local farms.
• A Children’s Village with crafts and fun for our younger guests.
• Farm animals and wildlife
• Food and drink vendors galore
• Music, storytelling, and dramatic presentations, including special appearances by Grammy-nominated singer-songwriter
Adrienne Young and her band, Little Sadie
http://www.adrienneyoung.com
Information: greenman@spoutwood.com 717-235-6610 http://www.motherearthharvestfair.com
Volunteers are still welcomed and encouraged!
BAGS: Requested, Recycling of Same (including paper bags)
As most of you will know, there are various share items which must be bagged even within your usual share bag. And frankly, we’re low on appropriate bags. Thus, we’re asking our shareholders to please return the paper bags the potatoes come in as well as any plastic bags that you might have at home. We are looking for both standard grocery-sized bags, and smaller plastic bags such as those used for produce in supermarkets, to keep news¬papers dry, etc. If at all possible, please help us by bringing them in pre-sorted as to size.
Also, please be aware (if you aren’t already) that your plastic share bags can be re-used the following week! Better yet, invest in a cloth “market bag” that can be used over and over again. We are in the process of investigating Spoutwood-themed practical items to offer for sale, including Market Bags -- stay tuned to this space! In the meantime, if you bring back your plastic ones, you’ll help us and Mother Earth alike. Many thanks, from us and the Home Planet.
Need your rubber bands? Fine… but if you don’t, we would be pleased if you could bring those (or any excess beyond your needs) back with you when you come. We’d be happy to reuse them to bundle your produce in the weeks to come.
If your small paper bags (used for potatoes, etc.) are in reasonably good shape, we’d be grateful if you’d bring those back, too, so we can reuse them. Help us save money and resources! Thanks.
“Leeks are a
sweet, subtly flavored onion relative often used for seasoning but
which can also be served as a vegetable on its own.” - Mary
Beth Lind and Cathleen Hockman-Wert, Simply in Season
History: Leeks were once the staple vegetable of Europe. Unfortunately, this fine root fell from favor in the 17th century, along with onions and garlic and any food that would “taint the breath.” Recently they have made a comeback. (from Nourishing Traditions)
Nutrition: Leeks contain the anti-tumor compound allicin, as well as bioflavonoid antioxidants. They are also good sources of carotenoids, B complex and vitamin C and are considered salutary for the liver.
Preparation and Storage:
• Slice or cook whole.
• Sauté chopped leeks in several tablespoons of butter, 8-10 minutes. Boil in small amount of water 12 minutes or until just tender. Steam in basket over boiling water, covered, about 15 minutes. Leeks do not microwave well.
• Refrigerate loosely wrapped in plastic in the crisper drawer for a week or more. Before eating, trim the dark green tops, tough outer leaves and a very thin slice from the root end. Halve leeks lengthwise and wash in a bowl of water, gently spreading the layers apart.
This week’s recipe list will feature two leek recipes and one zucchini/squash recipe for those who can’t figure out what to do with all that squash!
History: Leeks were once the staple vegetable of Europe. Unfortunately, this fine root fell from favor in the 17th century, along with onions and garlic and any food that would “taint the breath.” Recently they have made a comeback. (from Nourishing Traditions)
Nutrition: Leeks contain the anti-tumor compound allicin, as well as bioflavonoid antioxidants. They are also good sources of carotenoids, B complex and vitamin C and are considered salutary for the liver.
Preparation and Storage:
• Slice or cook whole.
• Sauté chopped leeks in several tablespoons of butter, 8-10 minutes. Boil in small amount of water 12 minutes or until just tender. Steam in basket over boiling water, covered, about 15 minutes. Leeks do not microwave well.
• Refrigerate loosely wrapped in plastic in the crisper drawer for a week or more. Before eating, trim the dark green tops, tough outer leaves and a very thin slice from the root end. Halve leeks lengthwise and wash in a bowl of water, gently spreading the layers apart.
This week’s recipe list will feature two leek recipes and one zucchini/squash recipe for those who can’t figure out what to do with all that squash!
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