Spoutwood Farm CSA Harvest Guide: Week 13- August 30, 2004 Harvest Guide for York Delivery
Click HERE to view the 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.
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- Chard is a great 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 and butter or olive oil and seasonings added to the hot greens.
Kale-You get to choose from a potpourri of kale: Green Curly, Red Russian, Siberian or White Russian and Dinosaur Kale for a nutritious, steamed or stir-fried treat. The curly kale does the best this time of year.
Radishes, Carrots - Just the beginnings for these root crops. Remember that the radish greens go well in salads.
Lettuce again.
Spinach - Use raw in salads or cook by any number of methods.
Celery - Chop into salads, soups, stir fries. This celery is much greener and stronger than conventional celery.
Corn - We're embarrassed to send only one ear of "Silver Queen" corn. Corn didn't do well for us, even though in general it's a good corn year.
Cucumber - Sadly, cucumbers are over.
Bell Peppers - Bell peppers are coming faster.
Chili Peppers - This is a mild "hot" chili pepper variety.
Tomatoes -. Sadly the wet weather is giving many toms throughout central PA/Northern MD late blight. Our vines are dying back and our tomatoes are starting to rot before they are ripe. Another week with slim pickins is perhaps the best we can expect. The green toms with green stripes are called "Green Zebras" and are ripe when they have a golden glow to the green, and one of our favorites for taste.
Tomatillos - An important ingredient in salsa. Use in stir fries or soupos and cut up into salads. Looks like a tomato with a husk on, but the taste is very different.
Eggplant -Long skinny "Orient Express," "Green Apple" as well as bell-shaped "Black Beauty.
Herb -- Basil and dill. Try dill and basil in sandwiches, salads and cooking.
Flowers and Herbs Bouquet-African marigolds, ageratum, tansy, cosmos, Jerusalem artichoke flower, globe amaranth, etc..
Awesome Beets
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4 beets
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1 orange
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3 tablespoon olive oil
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1 1/2 teaspoon vinegar
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3/4 tsp. grated ginger
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1/4 cup pecan, halved lengthwise
Directions:
Scrub the beets, and cover loosely with tin foil. Place on a baking sheet, and drizzle with 1 tbsp. olive oil. Bake in pre-heated 425 degree 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 then 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 tbsps. 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 the fridge for at least half an hour for the flavors to mingle..eat and enjoy! Serves: 4
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