Spoutwood Farm CSA Harvest Guide: Week 16- Sept 20, 2004 Harvest Guide for Baltimore Delivery and Pick Up at the farm
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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.
Starbucks Work Weekend Sept 17-19 -- Thanks to the 42 people who showed up to help get ready for Mother Earth's Harvest Faire and thanks to Starbucks for providing $1000 for food for the poor.
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.
Celery - Our celery is greener and more nutritious than grocery store celery. Don't forget the leaves as flavoring for soups, salads and stir fries and don't hesitate to smear peanut butter on the stalks.
Lettuce -- again.
Arugula - is back
Leeks - The main stalk is excellent to add to salads and soups, as well as stir fries. At Spoutwood we even use the green leaves chopped into salads.
Mustard Greens - red and green mustard's feisty flavor is good for salads, stir fries and sandwiches.
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.
Herb -- Basil. Try basil in sandwiches, salads and cooking.
Flowers and Herbs Bouquet-African marigolds, Jerusalem artichoke flowers, celosia or cockscomb, etc.
Potato Leek Soup
(We recommend making ½ recipe)
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5-7 large russet potatoes - cubed
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1/8 cup of thyme (dried or ¼ c fresh)
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2 large leeks -- chopped (Use as much of leek as you can)
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10 leaves fresh basil -- diced
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1-1.5 yellow onions -- chopped
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3 - 4 cloves of garlic --diced
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8-12 quarts of water
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salt / pepper / garlic powder to taste
The prep time is a bit misleading... This soup will cook for about 2 Hrs, but there's not much prep involved at all! - Peel and cube the potatoes. Put potatoes, thyme and basil into salted water and boil for about 45mins - 1 Hr. Add the leaks, onions, and garlic to the mix. Turn down the heat and simmer for another 45 mins - 1 Hr. Stir frequently or the potatoes will burn to the bottom of the pot.... Let cook another 5 mins or so stirring freq. Add water and cook till done. Garnish with chopped cilantro and serve with hot chapatis, rice or bread.
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