Spoutwood Farm CSA Harvest Guide: Week 21- Oct 25, 2004 Baltimore Delivery and Pick Up at the farm
Click HERE to view the Harvest Guide for York Delivery.
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Cheese: We have some more baby Swiss cheese in 2 ½ lb blocks for $19. 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.
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
Collard Greens - The collards have rebounded and are beautiful and sweetest this time of year. Cook them well and anoint them with oil or butter and seasonings. Arugula - Green good in salads, stir fries, sandwiches or soups.
Sweet Potatoes -- 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 - Bronze Fennel. This tastes just like licorice, anisey and sweet, but can be chopped into salads or cooked into egg, cheese, potato or fish dishes.
Flowers - Sorry, all flowers have been nipped by the frost.
Spur of the Moment Sweet Potatoes
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2 medium to large sweet potatoes, cleaned and diced or sliced
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1-2 teaspoons cinnamon
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1-2 teaspoons nutmeg
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2 tablespoons brown sugar (optional)
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light oil
Directions:
1. Clean and dice or slice the sweet potatoes.
2. Throw them into an oiled baking dish. (Round cake pans work GREAT).
3. Throw the cinnamon, nutmeg and brown sugar (optional) onto the potatoes. (I recommend somewhere between 1-2 tsps. for the cinnamon and nutmeg but please use your preference.
4. Toss everything to coat.
5. Bake in 350(F) oven for 10-15 minutes.
Serves: 2
Preparation time: 15 minutes
Bonus Recipe: Roasted Root Vegetables from CSA member Barb Vojticek
Preheat oven to 400. Pour olive oil in baking pan, enough to coat bottom generously. Warm pan in preheated oven for 20 minutes. Clean and cut root vegetables (potatoes, carrots, sweet potatoes, turnips, parsnips, onions, garlic). Mix vegetables in hot oil until coated. Bake at 400 for about an hour until slightly browned. Stir once or twice while roasting.
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