Spoutwood Farm CSA Harvest Guide: Week 14- Sept 9, 2004 Harvest Guide for Baltimore Delivery and Pick Up at the farm
Click HERE to view the 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.
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.
Collards-Collards should be chopped into stir fries 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.
Onions - Onions did not do well this year.
Lettuce -- again.
Mizuna - This oriental green is back for salads, soups, stir fries, etc.
Corn -- We apologize for the corn. This "Silver Queen" is it.
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!
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.
Herb -- Basil and sage. Try basil in sandwiches, salads and cooking. Sage is for cooking only.
Flowers and Herbs Bouquet-African marigolds, tansy, cosmos, Jerusalem artichoke flowers, celosia or cockscomb, goldenrod etc..
Bengali Squash Curry
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2 squash, cubed
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salt to taste
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2 potatoes, cubed
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oil
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1/2 teaspoon turmeric
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1 teaspoon ginger paste
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1 teaspoon cumin powder
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1/2 teaspoon turmeric
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chili powder to taste
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2 tomatoes, chopped
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1 1/2 cup water
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cilantro
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hot chapatis or rice
Directions:
Marinate the squash and the potatoes in salt and turmeric for 5 mins. Then heat oil in a vessel and fry them for 5-6 mins till golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili. Fry for 2 mins and add the tomatoes. Fry well for 5-6 mins and add the vegetables. Add water and cook till done. Garnish with chopped cilantro and serve with hot chapatis or rice.
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