Spoutwood Farm CSA Harvest Guide: Week 12, August 26, 2004 Baltimore Delivery and Pick Up at the farm
Click HERE to view the Harvest Guide for York Delivery .
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 and Beets- 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. Chard's cousin beets has a recipe below and cook or salad the greens.
Radishes and Carrotts- Just the beginnings for these root crops. Remember that that the radish greens go well in salads.
Squash- Mostly the yellow and white patty-pan, and about finished, but a second crop of summer squashes looms......
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
Corn- This is our best corn effort of the year. Silver Queen came through.
Cucumber- the variety "Marketmore" has been a steady producer for us for several years. Sadly, cucumbers are over.
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., and one of our favorites for taste.
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, garlic chive flowers (also usable in a salad), black-eyed susans, etc.
Awesome Beets:
- 4 beets
- 3 tablespoons olive oil
- 3/4 teaspoon grated ginger
- 1 orange
- 1 2/3 teaspoon vinegar
- 1/4 cup pecans, halved lengthwise
Directions:
Scrub the beets, and cover loosely with tin foil. Place on a baking sheet, and drizzle with 1 tablespoon olive oil. Bake in pre-heated 425f oven until tender, which should take about an hour. Then cool them in the fridge, peel and quarter them. Using a zester, remove 1/4 of the rind, and set aside. Cut half the orange in segments, and cut them crosswise. Place in a bowl and add the juice from the other half of the orange. Add vinegar and ginger and whisk in 2 tablespoons olive oil. You can add salt and pepper if you want. Add the beets to the vinagrette and orange segments. Add the zest and the pecans, using some of the pecans as a garnish....Place in fridge for at least half an hour for the flavors to mingle....eat and enjoy!
Serves: 4
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