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Spoutwood Farm CSA Harvest Guide

Week 1 : June 10, 2010

The First Harvest



First and foremost, welcome to the first harvest of the season, and the beginning of 22 weeks of hoppin’ fresh vegetables brought straight from the farm to your kitchen! But before digging in, a few reminders: Although the produce has had an initial cleansing, please wash it thoroughly prior to cooking and eating. And don’t fear the occasional insect hole in your vegetables, but view it as evidence of the chemical-free growing practices adhered to at Spoutwood. It’s food grown the natural way, and any blemish or pock mark won’t hurt, we promise.

      

The first cheese share comes next week, and then once a month thereafter. And if you bought a bread share, a loaf should be in your bag today and every pick-up/delivery day. We think these two add-ons are such good deals, that we’re extending the deadline for signing up one more week. The bread share is $85, and the cheese share is $120 for a medium (2 1/3 lbs. once a month for 6 months) and $220 for a large (5 lbs. once a month for 6 months). If you’re interested, get in touch with us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it . And hurry -- after next harvest, they will no longer be available!


Vegetable

Description

Washing/Storing

General Use

Bok Choy It is one of the most common Asian greens. It’s white stalks are crisp and similar to celery without the stringiness. It has large dark green leaves and a mild cabbage taste. While washing, remove any damaged or yellowing leaves. Let dry on a clean dish towel and store wrapped loosely in plastic in the refrigerator. Steaming, sauteing, and stir-frying are all common practices in preparing Bok Choy. A good tip is to separate the stems from the leaves and start cooking them a couple minutes before the leaves.
Garlic Scapes Harvested from the stalk of the garlic plant, the scape is flavorful but less pungent than the garlic bulb. A hint of garlic, a mild aroma, and crispy texture are all things to look forward to when the chopped scape is added to a dish. Rinse and scrub the scape lightly under cool water and dry on a clean dish towel. Wrap loosely in a plastic bag. Store in the fridge. Scapes are very versatile, able to replace garlic, scallions, ramps or onions in most recipes.
Green Onions Green onions are often referred to as scallions. They have a small bulb and long green stem. They are soft in texture and mild in taste. Rinse, dry and wrap in a plastic bag. Store in the salad crisper compartment
in your fridge. Order sensitive food (i.e. - corn and mushrooms) should be separated as they will absorb the odor from the onions.
Green onions are commonly used raw. When chopped and added to salads, soups, dips, and other plates they add a mild oniony flavor.
Kale In season, kale has a sweet flavorful taste. It’s leaves can range from dark green to greenish gray. It packs powerful nutritional values into very few calories. Wash well. Look for dark green leaves and avoid the yellowing ones. Store loosely wrapped in plastic in the fridge. Like Bok Choy, if the stems are thick, start cooking them first. Kale is great in salads, soups, or on top of homemade pizza. A quick favorite: sauté with garlic then sprinkle with olive oil and lemon juice before serving.
Kohlrabi Kohlrabi is an odd looking vegetable.
Large leaves on thin stems sprout from a baseball size base. It’s base is the part to eat (although the whole plant is edible); it can be bright purple, white, or light green.
The kohlrabi should be firm. Wash thoroughly and store wrapped loosely in plastic in the refrigerator. Consider peeling the kohlrabi if it is large in size. Slice or chop, steam or sauté; if you want a real treat, roast it. It is done when its soft.
Lettuce Large leaf vegetable. The color depends on the variety. Today’s harvest consisted of black seeded simpson and flashy trout black. Immerse in cold water and swirl around the leaves. Drain container and repeat until the water is clean (see mizuna for a more detailed explanation). Salads. If anyone has a creative use for lettuce, please let us know!
Mint Mint is an aromatic and flavorsome herb. Snip the ends (treat it like a flower). Store it in a vase with the ends submerged in water. If you need it to last more than a couple days: store it in an airtight container and place it in the fridge. Mojitos. :) . Also, its sweet smell can be utilized as an air freshener or simply for decoration.
Mizuna The mizuna leaf has a mild mustard plant flavor. It is said to be less peppery than Arugula. Sans salad spinner: Place mizuna in a colander that is inside a large pot. Fill with water and swirl around leaves. Drain and repeat until the water runs clear. Set aside to dry. Store loosely in cloth in a partially closed plastic bag. Mizuna makes an excellent salad green, and is frequently found in Mesclun. It is also used in stir-frys and soups.
Radish The radish is a root vegetable, with a sharp taste, closely related to mustard. Radishes pack a healthy punch; vitamin C, sulphur, iron, and iodine are just some of it’s nutrients. It contains just about as much potassium as a banana. Clean well. The leaves of radishes are also edible, and quite tasty, but have to be stored separately from the root. Keep the leaves in the salad crisper compartment and the base wrapped in plastic in another part of the fridge. It is usually used as a garnish, or in a salad. It has a distinct peppery
flavor. If you make your own vegetable juice, try adding radishes. They will help clear your sinus cavities and soothe your sore throat.

Vegetable of the week: Garlic Scapes

Garlic scapes are only available early in the season; take advantage of them! They are great chopped up and thrown into omlets, stir-fries, and other recipes that call for garlic. Below is a simple recipe for a pesto sauce that uses scapes. If you have extra pesto try freezing it for later use or enjoy it on a piece of toast.

Ingredients

Method

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
Garlic scapes are only available early in the season; take advantage of them! They are great chopped up and thrown into omlets, stir-fries, and other recipes that call for garlic. Below is a simple recipe for a pesto sauce that uses scapes. If you have extra pesto try freezing it for later use or enjoy it on a piece of toast.
 
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2010 Mother Earth Harvest Fair

Inaugural Planning Meeting

 
Saturday, May 22  3pm
 
Spoutwood Farm
 
Please Come and Conspire

 
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Interns and Apprentices Wanted

Spoutwood  Farm would still benefit by a few more good Apprentices and Interns for the 2010 Growing Season Immediately to October (or part thereof).
Job descriptions can be found here.

Please apply to 717-235-6610 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Also Spoutwood is increasing its membership! and would like more Medium and Large Shares.

22 weeks of fresh local naturally grown vegetables!

Application here.

 
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Spoutwood News

  • CSA News

    Spoutwood Farm Hosts Workshop Friday, July 2

    Spoutwood Farm CSA (Community Supported Agriculture) is pleased to annouince a collaborative day on the farm with the DC Community College Success Foundation Friday, July 2, 8:30am – 4pm.

     

    240 soon-to-be high school seniors will travel from McDaniel College in Westminster, MD. To visit and learn from Spoutwood and its vegetable operations.  There will be workshops giving an overview of organic farming and the CSA garden and of the CSA movement in general, achance to learn about individual vegetables and harvest some for cooking demonstrations by Spoutwood’s Teen Iron Chef program.  Finally Spoutwood’s own Greenman will lead the visitors on a romp around the woods, streamside and fields of Spoutwood, learning about key native plants and wildlife.

     

    The DC Community College Success Foundation is a summer college preparatory program funded by the Bill and Melinda Gates Foundation.  During this inaugural four week summer program students learn about key cultural issues such as food and obesity, increasing world interdependence and interconnectedness, the environmental crisis and “nature deficit disorder. They will also be taught  special math and jounaling skills

     

    Spoutwood Farm is an educational non-profit farm in Glen Rock, PA.  The farm sells naturally raised vegetables by subscription and is home to The May Day Fairie Festival and the Mother Earth Harvest Fair. 

     

     

  • Faerie Festival News

    Finding Fae at Spoutwood Farm

     
    On an April afternoon when rain spilled in the street
    I settled in the book café and took a lonely seat
    With coffee and free magazines, I’d beat the New York gloom
    And think of sun-drenched canyons where cactus flowers bloom.

    In the mood for pleasant fare to brighten up the day
    A magazine peculiar, to my table found its way
    Funky girls, Medieval Babes kept me charmed, and then
    I came across an article: “In Search of Faery Men.”

    Felicity lamented the lack of presence male
    Who proudly would come out as Fae, not garbed by fashion stale
    Has masculine expression lost its ancient fire?
    Are men just too distracted by games that don’t inspire?

    It became most clear to me this faery maid was right
    Felicity and Oliver were seeing different light
    Her heartfelt message sounded like the song of playful bird
    I took my leave and walked the streets, and this is what I heard…
     
    With greenman’s courage, pixies’ play, and graced with notes of Pan
    Come woodland sprites and elves and trolls to reunite with Man
    Reclaim your spirituality, in nature find your place
    Remember myth and history and Faerieland embrace!

    Bring your men to festivals, join people of the Sidhe
    Where they might find in themselves a masculinity
    That frees male spirits, hardened minds, unfetters captured souls
    Better times await you when you take up mythic roles.

    A rhyming poet, just a year, I heard the gracious call
    I vowed that I would raise the bar, give Faerieland my all
    Fight negative emotions that could obstruct my way
    Discard the city’s pressures and find my inner-Fae.

    At very least she promised, I’d have a super time
    With honest, calm intention, I might find the sublime
    I made up my mind with sound resolve, for this could do no harm
    Took her advice and made my plans to go to Spoutwood Farm.

    In flowered shirt and feathered hat and glitter in my beard
    I entered gates to wonderland, feeling scared and weird
    Soon lost my inhibitions and found my inner boy
    Who longed for some adventure and yearned to feel some joy.

    My eyes beheld such visions rare and stunning winged-maids
    River folk, woodland elves, greenmen of various shades
    A bright blue faerie bugler blew a hearty sound
    In a land that time forgot, where vivid hues abound.
     
    Children's laughter filled the air to melt a cautious heart
    I took my tea with little folk, a delightful way to start
    With Posie Fae and company, we declared our pride
    That we were friends of faeries and Nature was our guide.

    Sweet Pea faerie told the tale of KUBIANDO way
    She christened brand new faeries and taught us how to say
    I believe in faeries, I believe in me, I know who I am, and I love the way we be,
    Celebrating life, in global harmony, I believe in faeries and I believe in me!

    Linda Biggs, the Rainbow Maid, defiant faerie-proud
    Gave advice and lessons to stand out in faerie-crowd
    While gaining proper confidence and learning faerie good
    She reminded us to do our part, support our neighborhood.

    In my faerie classrooms, as a fledgling in a nest
    I became enchanted, progressing in my quest
    Learning from the landscape and finding local lore
    Ari Berk suggested would present a sacred door.

    To understanding myth and a deeper sense of being
    Conversing with our ancestors in an act of seeing
    Our stories started long before the hours of our birth
    Exploring ancient wisdom brings us closer to the Earth.

    From Maypole Court to Frodo Hill and places in between
    Finer artisans and craftsmen I think I’ve never seen
    Leather, jewelry, woolen goods for faeries to adorn
    Their bodies, minds, and spirits where faerie style is born.

    Drummers, strings, and bagpipes to make young pagans dance
    On stages set throughout the realm, their spirits to enhance
    A gently plucked fantasia from the harp of Lady Greene
    Soprano voice for faerie song, most sweet and so serene.

    A gentle shaman told me, to see through the veil I’d need
    An open heart, with softer eyes, and a loving creed
    Give thanks to every season, sing the glory of the May
    And celebrate existence on every given day.

    I felt the blessings and the gifts offered by this Wood
    My feelings swelled and lasted as Felicity said they could
    I found a path to better days and had tremendous fun
    To the city I returned, but felt not all was won.

    For faerie is a journey involving play and work
    Wisdom calls for knowledge, so from study never shirk
    I will continue on this trail, release the ties that bind
    Join my brothers and my sisters and be of faerie kind!

    Mother Nature I will serve and spread my faerie wings
    And in my fashion I will find how best my tenor sings
    In heated New York city streets, through the summer’s haze
    I’ll seek out the faerie realm and find where faerie plays.

    ***

    Theo van Joolen©2010
  • Education News

    Let’s get cooking!

    Spoutwood Farm’s Teen Iron Chef Summer Program

    August  2,3,4,5,6,7       2:00-5:00pm

    Teen Iron Chef is a six session program that teaches middle and high school teens how to cook using fresh, healthful ingredients. Each session two teams of teens learn culinary skills, nutrition, team work and leadership as they make (and taste) delicious multicultural recipes and present their finished products in the daily "food battles."  The teen chefs learn about the county of origin of the recipes and experience new foods and flavors. Ultimately each team researches and creates a recipe to prepare for their final presentation.  Family and special guests are invited to celebrate with the teams at their final session.

    Spoutwood’s Teen Iron Chefs will go on to lead food demonstrations at community events and create garden to table cooking demonstrations during the Spoutwood Farm growing season. We are also “cooking up” opportunities for Spoutwood Teen Iron Chefs to host other TIC teams in an invitational “cook off” at the Mother Earth Harvest Fair on October 3, 2010

    Reserve your space NOW!

    Apply online or Contact Liz Leinwand 443 695 0015 lizleinwand@comcast.net

    Cost: $70.00 per teen

    Application

  • MEHF News

     

    Downloadable and printable 8.5" x 11" Mother Earth Fair 2010 flyer available now! Feel free to print and distribute. Posters arriving ASAP.
    Click here to begin download.
  • Observatory News

    Three Announcements:

     
    1.  Fred Ruof, septuagenarian father and benefactor of the Spoutwood Astronomy Observatory program, TODAY is undergoing surgery to remedy a life-threatening major infection in his hip area.  Please join us in holding Fred in your thoughts and prayers today.  Thank you.
     
    2.  We have replaced the old disintegrating Sky Tent, home of our major refractor telescope, with a handsome new Observatory -- a red cylindar, constructed by Homestead Structures (an Amish Builder) capped by a metal and fiberglass dome from Technical Innovations of Gaithersburg, MD.
     
    3.  Because we were in the middle of deconstruction of the old and construction of the new, we suspended our monthly Evenings of Wonder Under the Stars.  Now we are reinstating these remarkable events.  Come see the new Observatory and equipment.  And of course see the Planets and Stars.  These two events will be on a FREE donations-accepted basis.  Apologies for the short notice on the first one.
     

    Announcing Two Evenings of Wonder Under the Stars

     Spoutwood Farm, Frodo's Hill
     
    August 14    7:30-10pm
    (including tail end of Perseid Meteor Showers)
     
    September 11    7:30-10pm
     
    FREE, Donations Accepted
     
    Please RSVP by reply email or 717-235-6610
    Please bring lawn chair or recliner