Spoutwood Farm CSA Harvest Guide: Week 12, August 23, 2004 York Delivery
Click HERE to view the Harvest Guide for Baltimore Delivery and Pick Up at the farm.
Quick Links:
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.
Instead of ordering thru the cheese people, order thru us.
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
Work Weekends at the Farm: This weekend we will start getting ready for the Harvest Faire, Friday the 27th thru Sunday the 29th. Anyone who wants to volunteer to help out, please call. Also the weekend of Sept 17-19 will be a Starbucks Work Weekend thanks to member and Starbucks employee (partner) Matt McDunnell. For every hour volunteered those days, Starbucks will pay us $10 toward food for the poor. Please call the farm to sign up.
Spoutwood Film Collective: This exciting project headed by CSA member and filmmaker Paul Santomenna will kick off this Saturday, August 28th at 1 PM at the Farm. All who want to be a part of this great new venture, call & come.
If you owe hours or money to the CSA, or if unsure, please call us for info or to arrange work or payment.
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.
Collards- Collards should be chopped into stir-frys, or steamed or boiled (with just a little water) and served piping-hot with oil or butter and seasonings. Down south they cook them in ham or bacon fat, for you non-vegetarians.
Lettuce again
Radicchio- Is a member of the lettuce family. Its a bit bitter but blends well in a salad and the reddish color is great!
Cucumber- the variety "Marketmore" has been a steady producer for us for several years.
Bell Peppers- Bell peppers are coming faster.
Chili Peppers- This is a mild "hot" chili pepper variety.
Cherry Tomatoes- A dusky red vaiety (not too tasty) and "Sun Gold" (reputedly the best-tasting ever!)
Tomatoes- Sadly the wet weather is giving many toms throughout the Central PA/Northern MD late blight. Our vines are dying back and our tomatoes are starting to rot before they are ripe. One or two weeks with slim pickins is perhaps the best we can expect. 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 Parsley. Try parsley and basil in sandwiches, salads and cooking.
Flowers and Herbs Bouquet- African Marigolds, ageratum, tansy, Queen Anne's lace and ornamental sage, black-eyed susans, etc.
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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