Spoutwood Farm CSA Harvest Guide: Week 15- Sept 13, 2004 Harvest Guide for Baltimore Delivery and Pick Up at the farm
Click HERE to view the York Delivery.
Quick Links:
CSA Harvest Faire Booth Desires Your Canned Produce - Nancy Rishforth who is in charge of the food displays for the CSA Faire booth asks you to bring or send us 1 or 2 jars of home canned produce, preferably but not necessarily from the farm. Put your name on the bottom and we will make sure they are returned to you. Send to the farm or leave in the distribution area on the lower level of the chicken coop. Thanks!!
Mother Earth's Harvest Faire Sat, September 25, 10am-5pm. 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 run the CSA booth, CSA garden tours and garden demonstrations. Hours will count toward CSA hours. Please contact Rob or Katie at 717-235-6610 if interested in helping. Spread the word!
Cheese: Does anyone want cheese? If not, we'll tell the Homestead cheese people there's not enough interest.
This weekend Sept 17-19 will be a Starbucks work weekend thanks to member and Starbucks employee (partner) Matt McDunnell. For every hour you give, Starbucks will pay us $10 toward food for the poor. Please call & 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.
Onions - Onions did not do well this year. Sorry!
Lettuce -- again.
Carrots - We do another crop coming. This is all for the current one.
Tomatillos - Just a bonus for those who have figured out what to do with them.
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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