Spoutwood Farm CSA Harvest Guide: Week 14-Sept 12, 2005
To view the first harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
WORK HOURS: Please contact Liz ASAP (by phone or e-mail) to confirm a day and time you are planning to work on your share hours. THIS IS IMPORTANT! We need to know in advance that we have help on the schedule.
Next CORE GROUP MEETING : Sat., September 10, 4pm, afterwards potluck. This is an important meeting to consider our strategies for next year’s CSA. All are especially invited!
Green Bell and Hot Peppers – Bells are great fresh, in salads, or stir fries. Habaneros will singe ya!
Eggplant – Louisiana Long Green, Orient Express and Black Bell. All are on the wane.
Cherry Tomatoes – Still getting those “Sun Gold” cherries.
Tomatoes – Great fresh, in salads, or on sandwiches, but not so hot in stir-fries, though you can make a mean curry with them. Tomatoes are very depleted but will hang in for several more weeks.
Okra – That gumbo maker is back!
Lettuce – Oakleaf, red romaine or a red leaf Grand Rapids type, all of which have been struggling with the summer heat
Celeriac – Very similar to celery but with a kind of tennis ball sized bulb at the base which is tender and can be used in all the ways kohlrabi can. The leaves can be used like celery.
Summer Squash – We thought the squash were dead, but they had other ideas.
Mustard Greens – Just beginning are the fall mustard greens. A mere tantalizing taste this time.
Swiss Chard – The chard is reviving with the cooler weather.
Green Onions –They’re green and they’re onions—need we say more?
Herbs – Basil, Parsley and Oregano.
Flowers – This week’s bouquet features yellow tansy, zinnias, African marigolds, plume celosia, foliage of lavender and purple basil for color and scent, Jerusalem artichoke flowers, globe amaranth and garlic chive flowers and goldenrod.
Recipe of the Week #1: Creamed parsley
Prep Time- 20 Minutes Serves 5
15 stems Parsley
2 each Shallots
1/4 Cup Butter
1 1/3 Cup Heavy Cream
Directions:
Sautee the Parsley and Shallots.
Add the cream, Season with the Salt & Pepper
Recipe of the Week #2: Tabouli
1 cup dry bulgur wheat
1 bunch flat leaf parsley
1/2 cup fresh mint, chopped
5 green onions
5 plum or Roma tomatoes
1 cucumber
1 lemon's juice
1/2 teaspoon allspice
salt and pepper
extra virgin olive oil
Directions:
1. Soak bulgur wheat in water for 20 minutes, or until bulgur expands and softens.
2. While waiting, chop up the parsley, mint, green onions, tomatoes and cucumber.
3. Mix all ingredients with a wooden spoon. Drizzle some extra virgin olive oil depending on your taste.
4. Chill for at least 2 hours. Overnight is best.
Mother Earth Harvest Fair is October 1 and 2 at the Farm, 10-6 both days. It’s definitely a blast: Music and dancing, food galore, storytelling, harvest crafts, craft vendors, Mother Earth Poetry Marathon, Apple Harvest Village, tons of speakers and exhibits on such sustainable living topics as Green Energy and Building Technologies, Folk Culture, Nature (Native plants and wildlife, environmental causes), Sustainable Food and Farming, Sustainable Healthcare & Wellness and Native American Traditions. Please take extra poster-flyers to post or give to friends. If you want to be involved with the CSA booth or the demos of food preservation, please call Liz at 717-235-9272, spoutwoodcsa@yahoo.com (all Fair hours count toward CSA hours!).
Parsley
( lat. Carum petroselinum )
This week we offer a parsley expose. We’re taking parsley out of the glass bottles on the dark shelf behind the doors of the spice cabinet. We are uncovering the forgotten green garnish under the food on the dinner plate. Let’s spotlight the parsley essentials and recover it’s true identity…
Parsley is in fact the world’s most popular herb. Parsley is a biennial plant, a relative of celery and a member of the carrot family. The name parsley is Greek for “rock celery”. Parsley is indeed a relative of celery from the carrot family. Parsley grows everywhere. It easily grows in pots and gardens. Once established it returns harvest season after harvest season.
How did parsley become the most popular herb?
For one thing parsley is aesthetically pleasing. That wonderful full green color adds excitement to a dinner plate. Parsley is pretty and grows easily too.
Parsley is popular for its’ importance in many Cultures. Romans used parsley for funeral decorations. Parsley is an ingredient in so many ethnic recipes throughout the world.
Parsley has so many health benefits! Read on to see how wonderful it is for you.
Parsley is a volatile or oil. Parsley oil is shown to be helpful in cancer prevention and can reduce tumors in the lungs.
In aromatherapy the oil is slightly woody and is used in the treatment of amenorrhea, arthritis, cellucitis, cystitis, frigidity, griping pains, indigestion, rheumatism and toxic buildup.
Eating parsley helps support the liver and kidney; it also acts as a diuretic
The chlorophyll in parsley acts as a breath freshener and also enhances mental alertness and affects the immune system.
With all these attributes it’s no wonder that the ancients wore parsley wreaths to ward off drunkenness…that didn’t work, but, it was a nice try.
As for nutritional value, parsley gets high makes in:
Vitamins A & C
Folate
Iron
Potassium
Calcium
Fiber
Do we need any more convincing to eat this wonderful green plant?
Remember, parsley is a veggie not just an herb.
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