Spoutwood Farm CSA Harvest Guide: Week 17: October 4, 2007
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Greetings, Spoutwood Farm friends!
Welcome to the seventeenth week of our CSA Harvest season. With the
passing of September, we move fully into Autumn, and although the
temperature belies the date – it was in the mid-eighties today,
as we harvested –†the quality of light, the position of
the sun in the sky, and the turning leaves on the trees tell the true
story, as do the changes in our garden.
Somewhat surprisingly, the tomatoes have enjoyed a mild renaissance this week: probably as a result of the warm weather, coupled with plenteous irrigation. I say “mild” only in comparison with the bounty of earlier in the season; were this last year, we’d have considered it a bumper crop! But this is almost certainly the last week for eggplant, and even our prolific peppers are beginning to wind down. Summer squash and cucumbers are but a memory, but winter squash, leafy greens, and Chinese cabbage abound, while this week marks the triumphant return of broccoli, and the first turnips of the season. We hope you enjoy this seasonal selection from Mother Nature’s bounty!
Please feel free to drop us a line if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! You might also want to post these to our inter-active web presence at http://groups.yahoo.com/group/spoutwoodcsa. There you can post messages that all members can read, add photos of your favorite Spoutwood memories, and otherwise contribute to our CSA community here at Spoutwood Farm. Enjoy! But first, a few notes on upcoming events...
Special Note from Rob, re: Mother Earth Harvest Fair
To Those Who Contributed to the Mother Earth Harvest Fair: We would like to extend special personal thanks to all who helped make this year's MEHF be such a special festival. The weekend couldn't have been more gorgeous. We had a great array of over 100 Speakers, Exhibiters, Vendors and Performers, including great drummers. We couldn't have done it as usual without wonderful staff and volunteers. Six staff members should be singled out for their organizational contributions: Posie, Tom Harbold, Melissa Grove, Meredith Curtis, Trish Holmes and Andrea Linebaugh.
Of the volunteers who made significant contributions there were many, but we do want to recognize five for going beyond the call of duty: Tony Schlerf of The Turning Wheel, for breaking his foot while working on finishing the horse fence out front by the road; Bob Hayes, for essential help before and during the festival; Chris Eldridge, one of the Speakers and Vendors for coming often before and after the festival to prepare and clean-up; Marc Hudgins, for saying "Sure I'll put together the program," perhaps before he knew what he was agreeing to but producing under trying circumstances†far and away our best program and Chris Mason, whose help for all our festivals is always necessary and amazing.
On the CSA side, we are especially grateful to Heather Woodward for planning, setting up, and managing the CSA Booth and Country Kitchen, and for all our CSA members who staffed the booth, made preserves, participated in cooking demonstrations, or led garden tours.†Thank you so much for making our CSA come alive for visitors!
Sorry we couldn't single out everyone who made this year’s Mother Earth Harvest Fair happen. You are all wonderful.
We were Monday's front page color photo for the York Dispatch. The attendance was close to 1,000 each day, not much different than two years ago.† We felt it was an auspicious relaunch. Obviously, we will need to work on increasing the numbers of fairgoers if we are to be sustainable as a festival.† We plan to begin immediately for next year. If anyone has ideas and suggestions to share, please let us know.
On the whole we think Mother Earth was pleased.
A Heartfelt Thank You.
Rob and Lucy Wood
Somewhat surprisingly, the tomatoes have enjoyed a mild renaissance this week: probably as a result of the warm weather, coupled with plenteous irrigation. I say “mild” only in comparison with the bounty of earlier in the season; were this last year, we’d have considered it a bumper crop! But this is almost certainly the last week for eggplant, and even our prolific peppers are beginning to wind down. Summer squash and cucumbers are but a memory, but winter squash, leafy greens, and Chinese cabbage abound, while this week marks the triumphant return of broccoli, and the first turnips of the season. We hope you enjoy this seasonal selection from Mother Nature’s bounty!
Please feel free to drop us a line if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! You might also want to post these to our inter-active web presence at http://groups.yahoo.com/group/spoutwoodcsa. There you can post messages that all members can read, add photos of your favorite Spoutwood memories, and otherwise contribute to our CSA community here at Spoutwood Farm. Enjoy! But first, a few notes on upcoming events...
Special Note from Rob, re: Mother Earth Harvest Fair
To Those Who Contributed to the Mother Earth Harvest Fair: We would like to extend special personal thanks to all who helped make this year's MEHF be such a special festival. The weekend couldn't have been more gorgeous. We had a great array of over 100 Speakers, Exhibiters, Vendors and Performers, including great drummers. We couldn't have done it as usual without wonderful staff and volunteers. Six staff members should be singled out for their organizational contributions: Posie, Tom Harbold, Melissa Grove, Meredith Curtis, Trish Holmes and Andrea Linebaugh.
Of the volunteers who made significant contributions there were many, but we do want to recognize five for going beyond the call of duty: Tony Schlerf of The Turning Wheel, for breaking his foot while working on finishing the horse fence out front by the road; Bob Hayes, for essential help before and during the festival; Chris Eldridge, one of the Speakers and Vendors for coming often before and after the festival to prepare and clean-up; Marc Hudgins, for saying "Sure I'll put together the program," perhaps before he knew what he was agreeing to but producing under trying circumstances†far and away our best program and Chris Mason, whose help for all our festivals is always necessary and amazing.
On the CSA side, we are especially grateful to Heather Woodward for planning, setting up, and managing the CSA Booth and Country Kitchen, and for all our CSA members who staffed the booth, made preserves, participated in cooking demonstrations, or led garden tours.†Thank you so much for making our CSA come alive for visitors!
Sorry we couldn't single out everyone who made this year’s Mother Earth Harvest Fair happen. You are all wonderful.
We were Monday's front page color photo for the York Dispatch. The attendance was close to 1,000 each day, not much different than two years ago.† We felt it was an auspicious relaunch. Obviously, we will need to work on increasing the numbers of fairgoers if we are to be sustainable as a festival.† We plan to begin immediately for next year. If anyone has ideas and suggestions to share, please let us know.
On the whole we think Mother Earth was pleased.
A Heartfelt Thank You.
Rob and Lucy Wood
Tomatoes: Tomatoes are drawing near their conclusion for this year. But they are refusing to go gently into that good night: we still have some, even if they are fewer and smaller than just a few weeks ago. Pick from a rainbow of red, yellow, orange, and green zebras.
Winter Squash: Choose from Buttercup or Butternut squash.
Green Peppers: While the cooler weather and shorter days have been hard on our tomatoes, the peppers still seem to be doing well. Two varieties for your enjoyment this week: green bell peppers, and Anaheims, a mild chili pepper.
Eggplant: Probably the last week for eggplant. Mostly Italian, but a few Asian as well. One more batch of ratatouille to send the summer off in style!
Swiss Chard: This delicious leafy green is available this week in limited quantities, combined with Kale. Chard is excellent as a cooked green, in salads, or in place of spinach in quiche.
Kale: Curly kale makes another appearance this week, in combination with Chard. A nutrious green leafy vegetable in the brassica (cruciferous) family, kale is excellent in soups or cooked as a pot-herb; smaller and more tender leaves can be enjoyed in salads.
Mustard Greens: A spicy, peppery green that can be eaten on its own or mixed with other greens. Most people prefer mustard cooked, but Rob swears by peanut butter and mustard-green sandwiches! May also be used in a salad (in small doses, for most of us).
Turnips: The subject of our Vegetable of the Week, today marks the first of several distributions of turnips, a humble yet health-giving root vegetable.
Broccoli: As noted above, this week marks the triumphant return of broccoli, a delicious brassica (cruciferous vegetable) which can be enjoyed raw, steamed, stir-fried, or in many other ways. Chock-full of vitamins and anti-oxidants!
Chinese Cabbage: Even the largest heads of this Asian leafy vegetable will cook down substantially in stir-fries. Also good in soups, in place of Western cabbage in cole slaw, or if you’re feeling particularly ambitious, in kimchee!
Basil: A delicious and fragrant herb – add to pasta sauces, make a fresh tomato, basil, and mozzarella salad (toss in olive oil), or blend your own pesto. Please note: Basil should be placed in a vase with water, as you would cut flowers. Most refrigerators are too cold and tend to blacken the leaves.
Rosemary: The “herb of remembrance,” rosemary symbolizes loyalty and friendship, rosemary is sought after by herbalists who value its purifying and stimulating qualities. In addition to promoting the body’s natural healing abilities, according to some herbalists, rosemary is a culinary herb most commonly associated with lamb or pork – perhaps because it may help to balance those fatty meats’ soporific effects. It may be used in teas, marinades, and has many other uses.
Bread: For those with bread shares, our wonderful Atwater bread this week is TBA.
Flowers: This week’s bouquet will include a potpourri of wild and cultivated blossoms.
Gingered Turnips
2 lb Turnips, peeled and cubed
1/4 c Beef stock
1/2 t Sugar
1/2 t Ground ginger
2 t Soy sauce
Combine all ingredients in a saucepan, simmer until turnips are tender (15 minutes). Drain, mash until fluffy, adding cooking liquid as needed for desired consistency.
Glazed Turnips
1 1/2 lb Turnips; diced
2 T Butter
6 T Dark Karo syrup
1/4 c Sugar
1 t Cinnamon
1 t Nutmeg
1 t Ground cloves
1/4 c Water
1/8 c Chablis
Drop turnips in boiling water to cover. Simmer until tender; drain. Combine remaining ingredients in saucepan. Heat to boiling. Pour over cooked turnips. Stir and serve.
New Light Turnip Greens
2 lb Tender turnip or mustard greens
1 T Olive oil
1 sm Onion, chopped
2 Cloves garlic, crushed
2 c Water
1/2 t Salt
Hot pepper vinegar
Pick over mustard greens and remove tough stems. Wash in cold water until no trace of sand remains. Set aside to drain. Heat olive oil in large Dutch oven or stockpot. Add onion and sautÈ until almost browned, about 5 minutes. Stir in garlic and cook another minute, then add water. Bring to boil. Add greens and salt, cover and simmer over low heat 15 minutes to 2 hours, or until greens are of desired doneness. Add enough water during cooking as necessary to produce at least 1 cup cooking juices, known as pot liker. Serve with hot pepper vinegar on side, for sprinkling over greens. Makes 8 servings.
Country Style Turnip Greens
2 sly Bacon
1 Onion, chopped
5 6 pounds fresh turnip greens
1 1/2 c Water
2 t Sugar
1/2 t Salt
In a heavy skillet, cook the bacon over medium-high heat until crisp, about 6 minutes. Remove from heat and drain well on paper towels. Remove all but 1 tablespoon of fat from the skillet. Add the onion to the skillet and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat and set aside.
Wash turnip greens thoroughly, dry well, and remove stems. Tear greens into salad-like pieces and place in a large pot along with the water, sugar, and salt. Bring to a boil over high heat, reduce heat to low, and simmer until tender, about 15 to 20 minutes.
Break the bacon into pieces. Remove the greens from the heat, stir in the bacon and onions, and serve at once.
Yield: 6 servings
Honey-Glazed Rutabaga or Turnip
2 lb Rutabaga or turnips
2 T Butter
1/4 c Liquid honey
1/4 t Ground ginger
Salt and pepper
Peel rutabaga and cut into 1/2 inch thick slices; halve or quarter slices. In pot of boiling salted water, cook rutabaga for 15 minutes (turnips for 8 minutes) or just until tender; drain.
Stir in butter; cook over high heat, shaking pan often, for 1 minute or until coated. Stir in honey, ginger, and salt and pepper to taste; cook, stirring often, for 1 minute or until glazed. Makes 4 servings
Grated Turnip and Apple Salad
1 c Peeled & grated raw turnips
1 c Peeled & grated tart green - apples
1/2 c Chopped fresh parsley
Juice of 1 large lemon
1 T Vegetable oil
Salt & pepper
Combine all the ingredients. Toss well & chill, covered in the refrigerator
Turnip Custard
2 pounds turnips or rutabagas, peeled and diced (about 4 medium turnips or 1 small rutabaga)
1 large egg, well beaten
1/3 cup crushed saltines
2/3 cup half-and-half or evaporated milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded mild Cheddar cheese
1/8 teaspoon nutmeg, or to taste
Cook diced turnips in boiling water until tender, about 15 minutes; drain well. Mash turnip with a potato masher and drain off any excess liquid. Stir in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour into a generously buttered slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
Serves 4.
Turnip Greens
Cut off the turnips..feed them to the hogs, if they will eat them. wash and cut the greens. Put them in very little water and boil until tender..salt to taste. Season with canola oil. Eat with large slice of cornbread (vegan or “regular”) and a large slice of onion. Yum.
(Jim Birmingham, Al.; Source: Grandma)
Hail to the Czar!
We are very pleased to announce that we have a CSA Booth/Country Kitchen Czar (Czarina): our wonderful shareholder Heather Woodward has kindly volunteered to fill that slot. Yaaaaaay, Heather!!!
Turnips
Turnips are root vegetables with leafy greens. They are members of the cabbage family. Both root and green are totally edible and rich in nutrients. The meaty roots are whitish tubers which are a good source of Iron. If exposed to the sun the tops turn a purplish color.
The leaves are deep green and loaded with Beta Carotene, Vitamin C Potassium and Calcium and tend to grow in conditions that other vegetables just won’t.
Historically, turnips have been the food of the poor. Ironically, turnips probably helped keep the poor not only alive but boosted health because of the essential nutrients humbly hidden in this veggie. Many an Irish stew and many a plantation slave’s table was graced with turnips.
This week, Spoutwood’s CSA harvest graces us with wonderful turnips too!
Don’t forget to serve both the root and the green! Below are several recipes to help you explore turnip magic:
Preparation: Treat greens as you would mustard greens, spinach and other leafy greens. Use within three days for optimal nutritional value. Stir fry with a variety of oils and seasonings. For a traditional Southern taste, pork flavored water may be used.
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