Spoutwood Farm CSA Harvest Guide: Week 19- October 7, 2002
Want a printable version of this Harvest guide? Click here.
Spoutwood on the Road: As you all know by now the CSA is only one of many Spoutwood Farm projects. This week we went to the 59th Annual Waterford Homes Tour & Crafts Exhibit in Waterford Virginia. Waterford is one of only three craft shows that Spoutwood Farm participates in. The first of the year, at George Washington's Mt. Vernon, has already passed. The next show is the 32nd Annual Audubon Holiday Fair in Chevy Chase, Maryland on December 1st and 2nd. Any of these shows is a treat to attend. Not only are they a delight to wander through, but it is also the perfect place to find lovely gifts for your loved ones. Many talented crafters travel far and wide to bring the highest quality goods to these two shows. Spoutwood Farm will be selling hand made wreaths, swags, and other dried flower crafts at these crafts fairs.
Plastic Bags and Unwanted Containers: We have purchased clear strong plastic bags for distributing our shares, as I'm sure you've noticed. These bags insure a sturdy, reliable receptacle for your weekly vegetable share. Unfortunately they cost about a dime a piece. It helps us save money if you return these bags to us. Send any other plastic bags you might have along. We will give them a good home, and possibly send them right back to you packed full with fresh produce. We are also in need of glass and plastic containers. Spaghetti sauce jars and like size containers are ideal. If you have any to spare, please clean them out and send them to the farm with lids. They are an important part of our evolving distribution process. Thanks.
Local Honey: The official Spoutwood beekeeper has jars of honey available for sale. Although we cannot guarantee that the jar you receive contains actual Spoutwood honey, there is that possibility. Either way it is a high quality, local honey available for $2.50 per pound. Call 717-235-6610 to order, or talk to either Rob or Kurt about getting a jar (or more) of your very own.
Bird's Nest Gourds: This week's share includes a variety of ornamental gourd called Bird's Nest. To preserve your gourd wash the outside of the fruit gently with soapy water and dry in a well-ventilated area. Turn the gourd often for about 4 - 5 weeks, scrubbing off the discolored areas as you go. Wax and shine the skin to a luster.
Chard: Chard is wonderful cooked and anointed with butter or olive oil and seasonings. Add it raw to salads or chop into stir fries. Some of the leaves are from a variety called "Bright Lights" which have colored stems and veins.
Collards: The best way to prepare collard greens is to steam or stir fry adding oil or butter and seasonings. Very humble, very good fare.
Kale: Kale is among the most nutritious vegetables available. It is a wonderful source for vitamins A, C, E, K folacin, riboflavin, thiamin, niacin, and biotin. Kale is also rich in calcium, iron, magnesium, potassium, and phosphorus. Curly Green Kale is included in this week's share.
Lettuce: Our lettuce fields are back in production!!! With the coming of the cool weather we are again able to distribute our own lettuce.
Arugula: Arugula is a wonderful salad green. It adds a bitey, nutty zest to any salad. Be sure to eat all of the nutritious green arugula from around the tiny holes.
Yakina Savoy: This oriental green is like a cross between bok choi and spinach. These are just thinnings from the patch, so you have a lot more of this to look forward to.
Chinese Cabbage: These are huge. But don't let that fool you. They cook down considerably. They are exceptional in stir fries or fresh as a heavier-than-lettuce addition to salads. Store it in a sealed plastic bag for up to two weeks or more in the refrigerator. A fine side dish can be prepared simply by lightly stir-frying ribbons of leaf in a bit of hot sesame or peanut oil along with some crushed or minced garlic.
Mizuna: A frilly, Japanese green in the mustard family.
Mustard Greens: We're certain that many of you are excited to see the return of the mustard. Sorry that there's only one leaf a piece, but it isn't coming on as strong as it did in the spring.
Celery: Our celery is light this year as well. This is a highly nutritious green celery unlike the whit varieties available commercially. The taste is a little more bitter than commercial celery, but the nutrition is outstanding.
Leek: Fewer and smaller than last year, but a soup maker divine and a must in a salad.
Broccoli: Fresh broccoli can be eaten raw, chopped into green salads, or enjoyed with a dip. Steamed broccoli is also a tasty treat. Don't forget about those wonderful stems either. They are delicious roasted or in a stir fry. You may want to peel the tough, lower sections of the stem before eating, but we guarantee that these stems are a delight that you are sure to enjoy.
Carrots: These are pickings from our fruitful carrot patch. It looks like we will have a healthy carrot yield.
Onions: The onions have been drying in the greenhouse and are now ready for distribution. Expect some onions about every other week.
Beets: A fall beet. We didn't want to overwhelm you with beets like we did in the spring, so we planted a little lighter this time around.
Bell Peppers: Our red pepper crop coming on stronger than ever. Each share will receive a couple of red peppers along with a few green.
Chilies: The elongated, paler green and red peppers in your share are hot chilies. Reportedly these are hotter now then they were when we first distributed them. Handle with caution if you are allergic to spicy food. If you find that these peppers are too hot for you then be sure to remove the fleshy membranes before cooking. These membranes contain most of the pepper's hotness. Some of the chili peppers have turned red. They are just as yummy red as they are green.
Habanero Pepper: The small hot pepper in your share is a habanero pepper. It is one of the hottest peppers known to man, so be cautious in how you use it. Be sure to wash your hands thoroughly after handling these spicy little devils. The pepper oils can be spread to your eyes and other sensitive areas by hand contact.
Tomatoes: The tomatoes are just about through. This will probably be the last week for a red tomato delivery. Many of these specimens aren't fully ripe. If you get a tomato that isn't fully ripe set it out on a counter top or in a sunny windowsill with the stem side down. With just a little patience your tomato can still reach its peak flavor. The tomatoes are starting to slow down as well.
Eggplant: This week's share includes a variety called Orient Express, characterized by its long, slender shape. They are a specialty, early harvest breed. Some shares will also receive a purple striated variety as well as the more usual purple-black variety.
Butternut Squash: The first of our winter squash. Unlike summer squash, winter squash is hardy and stores well. If kept in a dry, dark area this squash will keep for months. Enjoy steamed or baked. Slice lengthwise and fill with rice and vegetables for a stuffed squash treat. Butternut squash is particularly good for soup making.
Herbs: This week's share includes some fresh basil sprigs as well as parsley. Try combining basil with tomato in any dish and we're certain that you won't be disappointed. Parsley is good in just about anything.
Flowers: Purple and/or red globe amaranth, winged euonymus, tansy, yew, fern leaf, white or lavender asters, are some of your floral treats.
Butternut squash Sweet Potato Soup
from www.vegweb.com
serves 4
Ingredients:
1 2-3# butternut squash (peeled/cut in 1 inch cubes)
1 large sweet potato (peeled/cut in 1/2 inch cubes)
2 cups vegetable broth
1 onion (chopped)
1 large garlic clove (minced)
1 Tblsp. parsley
1 Tblsp. basil
a few good shakes of cayenne and white pepper
salt to taste
2 cup water
olive oil
Cook Squash until tender. Drain, and puree in blender with vegetable broth until smooth. In pot, sauté onion and garlic in a little olive oil until soft. Add squash mixture and rest of ingredients. Bring to boil, reduce to simmer and cook until sweet potatoes are tender. Adjust seasonings to your taste.
There were these additional comments on the www.vegweb.com link for the recipe that we found interesting:
"I find that this makes a better soup: Saute in a little oil the onion, garlic and add the broth (wine, too) and all ingredients. Then puree into one consistent mixture. Add spices to taste. submitted by D "
"I'm starting a home cooking business, and my first client requested a squash soup. I found this recipe, and my client has ordered it at least 3 times so far! There wasn't a specific amount listed for vegetable broth, but I interpreted a can of vegetable broth to be 2 cups of homemade broth. Thanks for the wonderful recipe! :-) submitted by ZucchiniSister "
Spoutwood Farm's 14th Annual
Haunted Barn Ghost Stories
Friday October 25th and Saturday October 26th
7:00 pm - 9:30 pm
reservations required
Join the fun at this annual celebration of spooks and chills. The most infamous of Lore Masters will be at hand to thrill and terrify all brave enough to hear their dread tales, and a costume contest will be held in the Chicken Barn. The evening will conclude with a hayride through the environs of Spoutwood Farm, with a final stop at the Halloween Bonfire. Mulled cider and herbal popcorn will be offered to all who attend.
To RSVP: email events@spoutwood.com or phone 717-235-6610
An RSVP is required 26th for this Event
Spoutwood Farm CSA Core Group Meeting
Sunday, October 27th, 5:00 p.m. - 7:00 p.m.
The CSA Core Group is the governing body of the Spoutwood Farm CSA. Core Group members make decisions about the farm and its operating procedures. The Core Group also helps to establish CSA policies. All shareholders are invited to become members of the core group. Those who came to the last core group meeting were treated to a wonderful time topped of by a delicious meal. The Core Group benefits from increased member involvement, and you would benefit from the meeting as well. Come on down and learn all about what goes on behind the scenes at the Farm. All meetings end with a scrumptious potluck supper, insuring that all present have a chance to sample the bounty they've helped bring about. An interesting time is sure to be had by all.
To RSVP: email csa@spoutwood.com or phone 717-235-6610
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