Spoutwood Farm CSA Harvest Guide: Week 12- August 22, 2002
Want a printable version of this Harvest guide? Click here.
Article about us in the Baltimore Sun
Hats off to CSA member/ NPR correspondent Marion Winik for the big article on us in the Taste section of the Sun. We hope to give copies to all of you in the next few weeks. What a great article! Thanks, Marion! Marion will be at next Monday am's harvest if any of you want to help and thank her personally. The article can be found online by clicking HERE.
On-line Recipe Resources:
For more ideas on how to put all of your fresh Spoutwood vegetables to use try utilizing internet resources. There are countless websites dedicated to sharing recipes, many of them with a health conscious bend. Two of our favorites are www.epicurious.com and www.vegweb.com. Vegweb is the best web resource I have found for vegetarian recipes. It sponsors an exhaustive collection of vegetarian and vegan recipes that are sure to tickle your taste buds. For those of you not so concerned about eating meat and dairy products, www.epicurious.com provides a full range of delicious recipes. Try them out and let us know what you think.
Hot and Dry Weather
Although we are spraying madly, sprinklers are no substitute for a cleansing rain. Meanwhile bugs are proliferating and crops like cucumber are taking a hit. Add to that the decreasing level of our stream , which has been interfering with the effectiveness of our irrigation system. The garden still looks good, mind you, but would each of you take a moment real soon to focus on the CSA garden and THINK RAIN. Thanks.
Harvest Guides are not an Exact Science
Usually harvest guides are printed ahead of the actual harvest based on what is expected. Sometimes we change our minds and confusion may result. All I'm saying is don't fret or put your life on hold if you find something unannounced in your share -- or something missing for that matter.
Collards: Small, but nutritious leaves or if we don't have enough, some of you may get kale.
Chard: The chard doesn't fare all that well in hot weather like we've been having, so we'll have to wait for cooler weather for better chard. Hopefully we'll have enough to give you some today.
Bell Peppers: Our pepper crop is still coming on strong.
Yellow Squash: Enjoy this tasty treat sliced raw in salads or include it in your favorite recipes. Yellow squash is great splashed with balsamic vinegar and olive oil and roasted along with other vegetables. It also bakes well., and is a great source of both potassium and calcium without piling on the calories. We're sure you'll enjoy this summer time delicacy. Yellow squash is also winding down.
Patty Pan: Patty Pan squash is terrific grilled or baked in a casserole. For a special treat try stuffing your Patty Pan with buttered fresh bread crumbs that have been sautéed in garlic and fresh herbs. Summer squash dehydrates quickly, so be sure to store in a plastic bag or hydrator drawer in the refrigerator.
Cucumbers: We're getting lots of cucumbers each week. Be sure to include them in your salads. We're certain you'll enjoy this cooling summer treat.
Tomatoes: If you get a tomato that isn't fully ripe set it out on a counter top or in a sunny window sill with the stem side down. With just a little patience your tomato can still reach its peak flavor.
Corn: This week or next you may get an ear or two. Sweet corn was just an experiment this year and sparse in coming up, so we don't have a lot this year, but what we do have is good. Next year we will plant much more.
Carrots: We didn't get many carrots in our first batch and what did come up well was the variety Kinbi, a pretty golden carrot with a stocky appearance. Treat as you would any other carrot. Try grating them into salads
Eggplant: This week's share includes a variety called Orient Express, characterized by its long, slender shape. They are a specialty, early harvest breed. Some of you will also be getting a purple striated variety as well as the more usual purple-black variety.
Herbs: This weeks share includes some fresh basil sprigs as well as mint and parsley. Try combining basil with tomato in any dish and we're certain that you won't be disappointed. By the way, the mint flowers are also usuable, or put them in with your flower arrangement, or use as a dried flower.
Yogurt and Cucumber Soup with Mint
from Vegetarian Cooking for Everyone
Ingredients:
1 quart yogurt, drained for 25 minutes
¼ c chopped parsley
1 ½ c milk or buttermilk
3 T chopped mint, plus extra sprigs for garnish
2 garlic cloves
1T olive oil
salt and freshly milled white pepper
few drops fresh lemon juice
2 cucumbers, peeling not necessary
Directions:
Combine yogurt and milk in a bowl. Pound garlic with ½ t salt in mortar until smooth. Halve cucumbers lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cucumbers, herbs and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well and serve garnished with mint sprigs.
Spoutwood Farm CSA Core Group Meeting
Sunday, August 25th, 4:00 p.m. – 6:00 p.m.
The CSA Core Group is the governing body of the Spoutwood Farm CSA. Core Group members make decisions about the farm and its operating procedures. The Core Group also helps to establish CSA policies. All shareholders are invited to become members of the core group. Those who came to the last core group meeting were treated to a wonderful time topped off by a delicious meal. The Core Group benefits from increased member involvement, and you would benefit from the meeting as well. Come on down and learn all about what goes on behind the scenes at the Farm. All meetings end with a scrumptious potluck supper, insuring that all present have a chance to sample the bounty they’ve helped bring about. An interesting time is sure to be had by all.
To RSVP: email csa@spoutwood.com or phone 717-235-6610
(not required, but it helps us with planning)
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