Spoutwood Farm CSA Harvest Guide: Week 20-Oct 20, 2005
To view the second harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
2 More Weeks to Go! This month’s weather has given us rain and no frost!!!
CSA Surveys
We are sending out surveys with your shares. Please pick them up!! This is an evaluation of the season and we’d like to hear your thoughts. So please take the time to fill this out and return them to us ASAP or at the latest by November 1st. (Nate and Liz would like to read them before they leave. ) I will e-mail them out as well if you’d like to print it off and send it in that way.
Complete your Share Hours or Pay up
Your time to complete your share hours is drawing very near. There are many of you who have not completed the required hours for you membership. If you’re unsure of how many hours you need to fulfill please talk to Liz. Help on Harvest days have been better, but we will continue needing your help on those days. Harvest days are Mondays and Thursdays 8 a.m. to noon or 1 p.m. Please contact Liz with your availability and she’ll put you on the schedule. WARNING: If you do not fulfill your share hours by November 7th (the last Harvest Day), you will need to pay $6 for every hour not worked. Bills will be mailed out in the near future!
Green and Colored Bell and Mildly Hot Anaheim Chili Peppers – Bells are great fresh, in salads, stuffed, or stir fries.
Tomatoes – These are what’s left of the tomatoes, green and all. Fry those green tomatoes or if you wait long enough they could ripen inside (end of the year toms may get bad spots before ripening though).
Lettuce – Love that lettuce. The lettuce has taken a hit with the wet weather. This is the last of it.
Broccoli or Cauliflower – We’re getting some good fall broccoli and cauliflower. It’s your choice.
Turnips – We have some turnips which came up sporadically this year compared to last year’s bumper year. Turnips can be used raw in salads or in soups, stir fries or cooked by boiling so long as you don’t overcook. Turnip greens can be cooked like spinach or put into salads, stir-fries and soups.
Kale – Love that deep blue-green color of kale!
Sweet Potatoes – We finally finished digging our half dozen varieties of sweet potatoes. Bake, stir fry or steam those babies. If you are really into it, try deep frying sweet potato sticks like French fries.
Arugula or Mizuna – Arugula is a favorite green of many that has a bite and what some describe as an almost nutty flavor. Mizuna is a mild Asian mustard. Try both in stir fries and salads.
Mustard Greens (Red & Green) – Use those bitey mustard greens in salads and sandwiches.
Bok Choi -- Made for stir fries, but we like ‘em in salads for the green of the leaves and the crunch of the stems. Another good one for tuna fish or cheese sandwiches.
Butternut Squash– Bake or steam winter squash.
Green Onions – Our end of the season green onion crop is coming in.
Herbs – Basil, Sage and Parsley. The sage can be hung up to dry and used to make your Thanksgiving turkey stuffing.
Flowers – This week’s bouquet are laced with herbs featuring lavender, bronze fennel flowers, basil flower spikes, parsley, African marigolds, plume celosia, globe amaranth, sweet annie and little red smart weed.
Recipe of the Week : Fried Green Tomatoes II
From Southern U.S. Cuisine
4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
Cook in frying or sauce pan and enjoy
Celebration Party and Farewell
Pick up your invitations with your shares this coming week!
Nate and Liz are leaving the farm…
So come say goodbye with an evening of Food, fun and fellowship!
Sunday, October 30th 2005
5 p.m. Potluck
Bonfire, food, drinks and fun. Bring a dish to share and your beverage of choice.
Spoutwood Farm-Chicken Barn
4255 Pierceville Rd. Glen Rock, PA 17327 Nate and Liz-(717)235-9272
Bok Choi
Here’s a familiar Asian Green if one is a Chinese food fan. It’s that nice crunch that adds taste, and texture to a stir fry. Bok choi, often called Peking Cabbage, is a member of the crucifer family. That is, bok choi is a cabbage with all the health providing attributes thereof, perhaps, more than most.
Bok choi has a small-elongated bulb with white stalks growing from the bulb. The deep green leaves extending from the stalks resemble a large flat rosette. Bok choi is the oldest Asian green originating in China before the 5th century. It is so popular in China that there are at least twenty varieties of bok choi available.
Bok choi is easy to prepare as a stir fry. Chop the stalks and leaves. The stalks need three minutes to cook so throw in the leaves after the stalks have been cooking about two minutes. At three minutes your Asian green is ready to serve.
Bok choi may be steamed or boiled as well, so think of adding bok choy to mashed potatoes, winter squash or soup. The stalk of this vegetable has a very mild flavor while the leaves are a bit tangy.
As for nutrition, remember the cabbage list: Vitamin A & C, Folic acid, Calcium, Potassium, Phosphorus, Iron
The leaves offer even more calcium and beta-carotene.
Given this mix of nutrients and its’ indoles, eating bok choi can: Inhibit breast, stomach, lung and colon cancers; Reduce the chances of strokes; Heal peptic ulcers (Bok choi juice).
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