Spoutwood Farm CSA Harvest Guide: Week 14- Sept 6, 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-The curly kale does the best this time of year.
Radishes and Tomatillos - We happen to have a few of these and since not everyone wants them, these are a bonus, first come first served, take as many as you like.
Lettuce -- again.
Arugula - is back
Squash - yellow, zucchini or patty pan. The old patch is still producing patty pan and yellow, while the new is starting. The zucchini, even though it has put out a few, is not doing well once again!
Spinach - Use raw in salads or cook by any number of methods. This is the last of the spinach.
Bell Peppers - Bell peppers are continuing to produce much better than last year.
Chili Peppers - This is a mild "hot" chili pepper variety. There are also red, hotter peppers, Habanero, I think.
Tomatoes -. Sadly, tomatoes are finished
Eggplant -Long skinny "Orient Express," "Green Apple" as well as bell-shaped "Black Beauty. Almost finished.
Flowers and Herbs Bouquet-African marigolds, tansy, cosmos, Jerusalem artichoke flowers, garlic chive flowers, celosia or cockscomb, apple mint flowers, goldenrod etc..
Eggplant Stirfry
Ingredients (use vegan versions):
-
4 Asian eggplants sliced
-
1 tablespoon veg oil
-
2 teaspoon brown sugar
-
5 scallions chopped
-
2 tablespoon sesame oil
-
1 cup snow peas
-
1/4 cup soy sauce
-
2 peppers sliced
Directions:
Heat the oils in the wok. Once very hot add the peppers, and the eggplant. Cook for 4 minutes, until softened. Add the snow peas, and the scallions. Dissolve the brown sugar in the soy sauce, and then add it to the pan. Cook for 2 more minutes, and serve.
Serves: 2 Preparation time: about 15 min
If you have comments or suggestions about this website, please send email to:
and we will hammer things out.
Home - About Us - Education - CSA - Observatory - Events - Contact
©2002 Spoutwood Farm, Inc.