Spoutwood Farm CSA Harvest Guide: Week 12- Aug 25, 2005
To view the second harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
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.
Next CORE GROUP MEETING : Sat., September 10, 4pm, afterwards potluck. This is an important meeting to consider our strategies for next year’s CSA. All are especially invited!
Mother Earth Harvest Fair is October 1 and 2 at the Farm, 10-6 both days. It’s definitely a blast: Music and dancing, food galore, storytelling, harvest crafts, craft vendors, Mother Earth Poetry Marathon, Apple Harvest Village, tons of speakers and exhibits on such sustainable living topics as Green Energy and Building Technologies, Folk Culture, Nature (Native plants and wildlife, environmental causes), Sustainable Food and Farming, Sustainable Healthcare & Wellness and Native American Traditions. Please take extra poster-flyers to post or give to friends. If you want to be involved with the CSA booth or the demos of food preservation, please call Liz at 717-235-9272, spoutwoodcsa@yahoo.com (all Fair hours count toward CSA hours!).
Green Peppers – Great fresh, in salads, or stir fries.
Squash – Yellow crookneck and golden or white patty pan—great fried up with onions and garlic, with cheese melted on top.
Eggplant – We now have Louisiana Long Green eggplants, in addition to Orient Express and Black Bell.
Watermelon – Thanks to our friend and organic farmer Dave Dietz we are blessed with an unexpected treat: “Baby Yellow” watermelons. Thanks Dave. Dave can be found at York’s Central Market.
Cherry Tomatoes – Still getting those “Sun Gold” cherries.
Tomatoes – Great fresh, in salads, or on sandwiches, but not so hot in stir-fries, though you can make a mean curry with them.
Okra – That gumbo maker is back. Chop into salads and, surprise, stir fries – or just steam ‘em.
Celery – This week’s veggie of the week (see below). Use for flavoring soups, sparingly in salads and stir-fries and as an excuse to eat peanut butter.
Green Beans – The start of round two, but not as prolific as round one.
Green Onions –They’re green and they’re onions—need we say more?
Herbs – Basil and rosemary. Your stem of rosemary, in herbal parlance symbolizing remembrance, is wonderful in cooking. Just remember that a little goes a long way. Finely chop the needles and tender (non-woody) parts of the stem for use. The fragrance is divine.
Flowers – This week’s bouquet features sunflowers, yellow tansy, zinnias, African marigolds, wild purple New York ironweed, lime or burgundy cockscomb (celosia), white or blue ageratum, globe amaranth and black-eyed susans.
Recipe of the Week: Celery and Green Bean Salad
2 cups green beans, cut in halves and boiled five minutes until crisp-tender
--chill and drain, then add:
2 T sweet pickle, chopped
1 egg, hard-boiled and diced
½ cup celery, chopped
mix together:
1 T lemon juice
¼ cup mayonnaise
pinch of salt
pinch of cayenne pepper
Gently toss sauce and veggies together, then serve on a bed of crisp lettuce. Serves 4.
Mother Earth Harvest Fair is October 1 and 2 at the Farm, 10-6 both days. It’s definitely a blast: Music and dancing, food galore, storytelling, harvest crafts, craft vendors, Mother Earth Poetry Marathon, Apple Harvest Village, tons of speakers and exhibits on such sustainable living topics as Green Energy and Building Technologies, Folk Culture, Nature (Native plants and wildlife, environmental causes), Sustainable Food and Farming, Sustainable Healthcare & Wellness and Native American Traditions. Please take extra poster-flyers to post or give to friends. If you want to be involved with the CSA booth or the demos of food preservation, please call Liz at 717-235-9272, spoutwoodcsa@yahoo.com .
Celery
Celery made its literary debut in Homer’s Odyssey in the wreaths of the athletes of Athens. Just like an athlete every part of a celery plant is conditioned for high performance:
Roots, Leaves and Seeds — used as natural seasonings and as natural medicinal remedies.
Stalks — used as raw food/ crudités: used as food source in soups stews and cooked dishes.
Celery is a light to dark green stalky plant. The stalks are long with feathery proportionally small leaves at the top of the stalks. Celery’s family members include carrots, fennel, parsley and dill. Perhaps you can identify family resemblances.
Here’s the (pardon the pun) skinny:
*Celery is excellent for regulating high blood pressure and is therefore a dream plant for the heart. Celery has been documented to reduce cholesterol as well.
*Celery also has general calming effects on all systems of the human body.
*Celery has coumarins that help in the prevention of cancer.
*Celery seeds have been used as a diuretic from ancient times to present.
*Celery is a suggested food for people in weight loss eating plans.
*Eating celery has also been documented to reducing the effects of rheumatoid arthritis.
Although celery had its origins in Nothern Africa and the Mediterranean celery can be found as Far East as the Himalayan Mountains. Celery has a life cycle of 2 years. Nutritionally celery is very high in: Vitamin C, Potassium, Folate, Fiber and B-6
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