Spoutwood Farm CSA Harvest Guide: Week 13- August 29, 2002
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Condolences for Kurt: Kurt Weins, our assistant farmer, has been in New Jersey this week helping his family cope with the loss of his father. I know you will want to wish him mental or actual condolences. Kurt will be back this weekend.
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, epicurious.com provides a full range of delicious recipes. Try them out and let us know what you think.
Rain: Last week we had a good rain. Hooray! A couple of inches. Now yesterday and today. Not that we've recovered from one of the driest seasons in memory. But what a good start, with more rain predicted. Let's hear it for falling water!
Marketing Committee: The Core Group is forming a Marketing Committee. We want to start working this fall to increase our membership for next year. We need several creative thinking members to join us in this effort. If so inclined, please contact us right away at 717-235-6610.
Plastic Bags: We have purchased clear strong plastic bags for distributing our shares as I'm sure you've noticed. It helps us save money if you return them to us. And send any other plastic bags you might have. Thanks.
www.spoutwood.com: keep up with us on the internet.
Kale: Green curly kale is still producing! That's the good news, but the bad is that they have a major harlequin bug infestation. You might even see the rows of egg cases on the underside of the leaves. If you miss seeing them then you have a little bonus of protein.
Baby arugula: These are thinnings from our fall planting. You can eat the whole plant, but some of you may want to cut the tougher root portion off.
Onions: We'll give out these yellow onions at least once more.
Red Cabbage: The last of the cabbage for a while.
Bell Peppers: Our pepper crop is still coming on strong.
Yellow Squash: Yellow squash is almost over, sad to say
Patty Pan: Patty Pan also is basically over, although this rain may give them a last spurt.
Cucumbers: We're still 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. You should each get a Valencia variety, a yellow tomato that we think has a special low acid taste. We hope we're not flooding you with tomatoes. We have lots more that we're not giving out. If any of you want extra, let us know, but you'll have to stop by the farm to pick them up
Blue Potatoes: We experimented with these tasty blue potatoes. You are getting only a token amount this year. Let us know what you think.
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 apple mint. 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 for cooking or tea, or put them in with your flower arrangement, or use as a dried flower.
Flowers: Apple mint flowers, chive flowers, black-eyed susans (Rudbeckia), tansy and New York ironweed are a few of your floral treats this week
Refrigerator Pickles via CSA friend Sue Dewey
7 cups sliced cucumbers Brine: 1 cup vinegar (white wine preferred)
1 cup sliced onions 2 cups sugar (some may want to cut down on
1 green pepper slivered (optional) the sugar or use honey as sweetener)
1 T salt
Combine brine ingredients in a pan. Bring to a boil, stirring. Set to cool. Slice the veggies into a big jar or crock. Pour brine over, put in refrigerator. Eat after 3 days. Keeps for weeks.
Salsa, courtesy of member Hilary Toon
Combine the following: 1 red bell pepper, seeded and chopped, ditto for yellow bell pepper, 6 plum tomatoes, 1 onion, finely diced, ½ c chopped cilantro leaves, 3 garlic cloves mashed, juice of 1 lime (about 2 T), 2T parsley chopped, 5 spring onions chopped, 1 ½ t salt.
Optional: 4 tomatillos, jalapeno to taste, 8 oz yellow sweet corn, cumin. Flavors will blend nicely if chiled for several hours or overnight
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