Spoutwood Farm CSA Harvest Guide: Week 20- Oct 21, 2004 Harvest Guide for York Delivery.
Click HERE to view the Baltimore Delivery and Pick Up at the farm
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2 more weeks
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 p.m. - Planning for same size and much better CSA for next year. We need everyone's input. Please RSVP 717-235-6610.
Spoutwood honey is available in 1 lb. jars at $3 per jar. Available at pick-up or call 717-235-6610 to order.
Future of Spoutwood Farm Design Charrette: Anyone truly interested in the future of Spoutwood Farm as an Education/Festival/Working Farm Center is invited to attend this exciting planning process the weekend before Thanksgiving. Must register by calling 717-235-6610.
Spoutwood's 16th annual Haunted Barn Storytelling: Friday 10/29 7-9:30 pm. Come in costume. See flyer.
Green Beans - They're back.
Kale - Probably the last kale of the year
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 with butter or olive oil and seasonings added to the hot greens.
Jerusalem Artichokes - There's a long story as to why these are not artichokes, nor from Jerusalem, but I cannot remember. These can be well scrubbed and sliced into salads or steamed and made yummy with oil and seasonings.
Lettuce and Leeks-- again Yakina Savoy - Oriental green good in salads and stir fries or soups. Also can be cooked like spinach.
Sweet Potatoes -- Here are two different varieties of sweet potatoes, one orange and yam-like, one red. They can be baked or cut into ½ inch slices and steamed. They are so good with butter or olive oil and seasonings. Sweet pots definitely need washed.
Bok Choi - Finally we have some of this popular oriental veg. Made for stir fries. Also soups and salads.
Turnips - A good crop of turnips is 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 - Both winter and summer squashes are over, sad to say.
Bell Peppers - Bell peppers are small and barely hanging in there.
Chili Peppers - This is a mild "hot" chili pepper variety.
Herb -- Parsley.
Flowers - Sorry, all flowers have been nipped by the frost.
Mashed Turnips
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2 Large turnips [about 2 lbs] -- scale back to how much turnips you have or add potatoes to supplement
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1/4 teaspoon ginger
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1/4 teaspoon cinnamon
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6 1/2 cup apple juice
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2 tablespoon non-hydrogenated margarine or 1-2 T olive oil
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2 teaspoon salt
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salt and pepper to taste
Wash and peel (optional) turnips. Cut into 1 inch cubes, place them in the apple juice reserving 1/2 cup for later use. Add salt to boiling juice, lower heat and simmer until very tender. Drain off liquid and add all remaining ingredients to the turnips and beat with electric mixer on high until smooth.
Place in oven safe dish, preheat oven to 350F,6523 bake for about half an hour or until moisture has cooked off
If using for a holiday or party, can be made a few days in advance to enhance the flavor of the ginger and the cinnamon to the turnips. Serves: 8-10 Preparation time: 15
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