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*Please Note: Starting March 15, 2014 we will be moving into the 2014 pricing schedule for the 2014 season.*

 
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CSA Employment Opportunities

For all positions drive, dedication, commitment, and enthusiasm are essential. So is a sense of humor, and a willingness to adjust/adapt to rapidly changing circumstances and unexpected challenges. All candidates help promote Spoutwood's educational mission and its overall keynote of Hospitality. Note that all positions sometimes involve hard physical labor, in a wide range of weather conditions! Willingness and ability to work well with others, including one's fellow apprentices and interns, permanent Spoutwood staff, CSA shareholders, and the general public is vital.

 

Please direct inquiries, resumes, and cover letters to Spoutwood Farm at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

 

Associate Apprentices

Apprentices are expected to take on significant responsibility. Some involvement with other farm activities - including festivals and educational programs - will also be included. CSA Associate Apprentices receive a stipend and free vegetables, but cannot be guaranteed lodging on the Farm. We will endeavor to work with you to address your lodging needs.

 

These are full-season positions.

 

Interns 

CSA Interns are typically college students who are interested in experiencing community supported agriculture form the inside. Interns may assist with all aspects of CSA operations, but do not have the level of responsibility expected of Apprentices, and need not sign up for the full season. CSA Interns normally do not receive a stipend, but we will work with you to obtain credit at your school, if desired, and you will receive vegetables from the CSA gardens.

 

These positions vary from one month to full season.

 
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Fall 2013 Apprenticeship Position Opening!

Spoutwood Farm CSA is currently seeking an apprentice for the fall of 2013.  This position begins immediately and runs through the month of October.  This individual will be expected to work 50-60 hours a week, Monday through Friday, and occasional Saturdays. A valid drivers liscense is required.  

Compensation includes room, board, veggies from the garden, and a weekly stipend of $100.

To apply, please contact Jonathan DeLura at  This e-mail address is being protected from spambots. You need JavaScript enabled to view it  

or 717-235-9272. 

 
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Spoutwood Featured on CNG

Certified Naturally Grown is a non-profit organization that certifies small-scale, direct-market farmers using natural methods.  They are an organization that is committed to healthy foods and healthy soils, and encourages collaboration, transparency, and community involvment.  

Spoutwood is a CNG certified CSA farm, is currently being featured on their website.  Check us out!

 

 

 

 

 
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HARVEST GUIDE - WEEK 7 - JULY 11, 2013

Week seven! More cucumbers, summer squash, and carrots! We’ll also be harvesting sweet onions and Thai basil. Keep reading to learn more!

 

Thai Basil

Last week some of you got basil while others got parsley. Don’t fret! It will all even out, and there will be plenty of basil to go around soon. But this week we’ll be giving out Thai basil! You will notice right away that Thai basil looks different from the type of basil we’re used to eating in the United States, with its narrow leaves and purple stems. Native to Southeast Asia, Thai basil is also able to withstand higher cooking temperatures than Mediterranean-style basil. This makes it a good choice for Asian stir fry dishes. In last week’s harvest guide I mentioned a few methods for storing basil, and Thai basil can be stored in the same ways. It can be pureed and frozen or kept in honey or olive oil. However, neither type of basil holds up well to drying. While Thai basil isn’t as sweet as Mediterranean basil, its nutrition content is similar. Basil is high in Vitamin A and magnesium, both of which contribute to good cardiovascular health.  So cheers to heart health and fresh summer ingredients!

 

THAI BASIL SALAD WITH LIME AND RED CURRY DRESSING

 

1 cucumber

1 head of lettuce, washed, dried, and cut into bite-size pieces

1 tablespoon fresh Thai basil, cut into thin ribbons, plus extra for garnish

1 tablespoon cilantro, minced, plus extra for garnish

1 tablespoon freshly squeezed lime juice

1 teaspoon Thai red curry paste

2 teaspoons toasted sesame oil

1 teaspoon sugar

Pinch of salt

 

Peel the cucumber, then use the peeler to slice the cucumber into long ribbons, stopping when you get to the soft seeded center. Discard the seeds.

Toss the cucumber with the lettuce, Thai basil, and cilantro.

To make the dressing, whisk the lime juice, red curry paste, sesame oil, sugar, and salt together in a small bowl. Toss the salad with the dressing and enjoy! 

 

Onions

Walla Walla onions--what a fun name! This is the first variety of onions out of several you’ll be receiving this season. Walla Walla onions are a sweet onion named after Walla Walla county in Washington where they were originally grown, selected year after year for their large size and sweet flavor. Luckily, Walla Walla onions won’t make your eyes water up as much as the more pungent varieties when sliced. This is due to a lower sulfur content. A good rule of thumb is to use the sharpest knife in your kitchen when slicing onions, as a sharper knife will slide right through an onion, releasing less sulfuric acid into the air. As I mentioned in week two when we first handed out scallions, all onions have natural antibiotic properties. So maybe instead of the proverbial apple a day, it should be “An Onion a Day Keeps the Doctor Away.”  Looking for a new idea? Try making the versatile sweet onion jam, as seen below:

 

SWEET ONION JAM

 

1/4 cup butter

3 tablespoons olive oil

4 pounds sweet onions, thinly slices, and slices quartered

1 cup sugar

1/2 cup dark brown sugar

1/2 cup balsamic vinegar

1/4 cup dark red wine

1/2 teaspoon salt

 

In a large skillet melt the butter with the olive oil; when hot, add the onions. Stirring frequently, saute onions on medium-high heat until they begin to brown and caramelize. When ready, set aside.

In a nonreactive pot (not a cast-iron skillet) add the remaining ingredients and bring them to a boil. Reduce the heat to medium and then add the onions. Continue to cook until the mixture begins to thicken. 

Ensure pH is below 4.3 before ladling onion jam into sterilized jars, topping off with extra liquid if necessary to ensure solids are covered before sealing. Invert for two minutes.

The onion jam is good on burgers or simply served over goat cheese with crackers. 

 
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