Spoutwood Farm CSA Harvest Guide: Week 16- Sept 23, 2004 Harvest Guide for York Delivery
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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.
Mizuna - is back for salads, soups and stir-fries.
Radishes - The new crop of radishes look good.
Garlic - Our potent garlic is back.
Mustard Greens - red and green mustard's feisty flavor is good for salads, stir fries and sandwiches.
Squash, Acorn - The winter squash looks good. You can bake, boil or steam it. See below.
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.
Wild Stuffed Roasted Squash
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2 acorn squash
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1 cup wild rice (I used brown/black/wild)
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2 veggie bullion cubes
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2 tablespoons olive oil
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1 teaspoon cider vinegar
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a small yellow onion
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2-3 stalks of celery
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1/4 cup (or so) chopped walnuts
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1 1/4 tsp each dried tarragon and sage
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a dash of garlic powder and salt
1. Preheat the oven to 400 degrees. 2. Start cooking the rice. just add the veggie bullion. 2. Cut the squash in half and scoop out the seeds. Put a little oil or butter on the cut sides and in a casserole dish (I just used the spray kind) then put them cut side down in the dish. Roast them for one hour, or until they collapse easily when pushed with a wooden spoon. 3. Chop the onion, celery, and walnuts. Heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is translucent, the celery is on the soft side, and the walnuts are a little toasted. 4. If the rice isn't done yet, turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. If the rice is done add that to the pan and then add the vinegar and spices and continue heating it a little to meld the flavors. 5. Your squash should be done by now (if yours gets done early like mine did, just cover the casserole dish with some tinfoil and it will stay hot for a while) so spoon the rice mixture into the cavity and viola! you are rolling your eyes and mmm-mmm-mmm-ing wildly as your tastebuds explode with joy!
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