Spoutwood Farm CSA Harvest Guide: Week 18- Oct 7, 2004 Harvest Guide for York Delivery.
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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.
Important Meeting of the CSA October 23 at 3 pm, Potluck at 5-Planning for same size and much better CSA for next year. We need everyone's input.
Spoutwood honey is available in 1 lb. jars at $3 per jar. Available at pick-up or call 717-235-6610 to order.
Green Beans - They're back and better than ever! There is also a bonus of tasty purple beans too!
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.
Collards - Cook collards longer than most greens. Popular down south and often cooked with ham or beans.
Leeks - are a favorite of many, esp. in soups. Good for salads and stir fries. We love using the green leaves also.
Lettuce -- again.
Bok Choi - Finally we have some of this popular oriental veg. Made for stir fries. Also soups and salads.
Yakina Savoy - This oriental veggie seems like a cross between spinach and bok choi, for soups, salads, stir fries.
Radishes -Remember to put those zesty radish greens into your salads.
Turnips - A good crop of turnips just coming in. Use the root in stir fries, sliced into salads or cooked. Greens can be used in soups and with discretion in salads.
Mustard Greens - red and green mustard's feisty flavor is good for salads, stir fries and sandwiches.
Squash, Summer - The patty pan and yellow squashes are hanging in there.
Squash, Butternut - Excellent for roasting, baking or steaming. Also great as a soup base.
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 Mint. Try basil in sandwiches, salads and cooking.
Flowers-African marigolds, cockscomb, plume celosia, sweet Annie artemesia with the wonderful scent, etc.
Lentil Leek Tomato Soup
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2 cups dry lentils, washed
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3 leeks
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8 carrots
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1/2 head cabbage
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6-8 small salad tomatoes
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3 vegetable bullion cubes
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12 cups water
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6 bay leaves
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1T. dried tarragon leaves
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1T. dried sweet basil
Directions:
Bring water and bullion cubes to a boil. Add lentils, chopped cabbage, tarragon and basil. Bring to a boil again and cover and cook on low until lentils are tender. Takes about 25 minutes.
While the stove is performing its task, here's what you do: Cut the leeks in half, the white part and the green part. Take apart the green part and wash thoroughly in water. There is usually some dirt and grit in the green part. Chop the cleaned leaks into small pieces. Cut the carrots into about three pieces. Then slice horizontally. Slice into about four pieces.
When the lentils are tender add the above. Cut each tomato into about 8 pieces and add to the pot. Bring to a boil, cover and simmer until the carrots are cooked.
Serves: 12-16
Preparation time: 45 min.
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