Spoutwood Farm CSA Harvest Guide: Week 17- Sept 27, 2004 Harvest Guide for Baltimore Delivery and Pick Up at the farm
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Mother Earth’s Harvest Faire Sat, September 25 was a decided success. Everyone enjoyed the music, barn dancing, talks and demonstrations, and especially the 28 foot scarecrow named “Stretch.” There were over 100 exhibiters and vendors and, although not nearly as many people as the Fairie Festival, we did hit about 1000 in attendance. Special thanks to Katie Hoberg for coordinating the Sustainable Agriculture part of the festival including the CSA contribution. Additional special thanks to members Nancy Rishforth, Tabitha Harrison, Bob and Laura Coffey, Stephanie O’Brien, Allison Henry and all the people who gave tours and covered the CSA booth. Hooray!
Cheese: We have some more baby swiss cheese in 2 ½ lb blocks for $19. Remember this is made with organic milk from grass-fed cows.
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.
Lettuce and Arugula -- again.
Radishes – The new crop of radishes look good. Remember to put those zesty radish greens into your salads.
Garlic – Our potent garlic is back.
Tomatoes -- These are not our tomatoes and are not even organic. They are left over from a Harvest Faire food vendor, and why waste them …?
Carrots – The new crop is far better than the earlier crop.
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.
Squash, Summer – The patty pan and yellow squashes are hanging in there.
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 and Parsley. Try basil and parsley in sandwiches, salads and cooking.
Flowers–African marigolds, 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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