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Weekly Farm Newsletter

Week of May 22

This week's projected CSA menu:

Green Leaf Lettuce
Strawberries
Spring Onions
Baby Arugula
Cucumber
Spinach
Yellow Onions
Sweet Potatoes
Asparagus (Full Share only)

Our next Open Farm Day is Saturday, July 15th from 9 am to 2 pm

We had a couple of 90 degree days last week as we planted the first wave of sweet corn and melons into the ground. Now that Mother's Day has passed (our annual wait-date that signals that the weather is safe enough for plants to live outdoors) we have been planting like crazy! Seeding things like beets, yellow peppers, cabbages, and watermelon. We know the warmth has us all craving summer goodies – especially fruit. Our strawberries are beginning to ripen, just a little earlier this year than our typical first week of June harvest. Sunshine and heat is what turns the berries red and delicious and you can expect to see them any week now. Trust me, there is no one anticipating their arrival more than the farmers! Soon after strawberry season is black raspberries, followed by cantaloupe and watermelons. Our greenhouse crop of trellised cucumber plants are beginning to produce and are growing over 6 feet tall. The bottom/base of the plant is always the first to produce since it is the oldest part of the plant. As the growing season continues, we will eventually be up on ladders harvesting cucumbers from the tops of 12 ft. tall plants! Stronger yields will come as the weeks continue – so get ready to savor cucumbers most likely every week into the end of September.
Soon to come: peas, garlic scapes, cilantro, and zucchini.

Crop Notes – Our baby arugula appears to be a favorite green amongst the insects on the farm due to the visual evidence of bug bites covering many of the leaves. This is very common in organic produce, especially arugula. We'd rather have living bugs in our farm's ecosystem than a carcinogenic defense spray in the atmosphere and on our food! We'll take the bug bites on our produce as collateral damage in choosing to grow organically and are proud that you have chosen to do the same as a consumer. Still not into the flavor of arugula? Try cooking with it like you would spinach or baking it on a pizza or lasagna.
This is the prime season for spinach and we are loving the big beautiful dark green bunches coming in from the fields. All leafy greens love a cloudy and cool spring climate, so enjoy them while they are in.
"A sprouting onion is not a bad onion; it is a living onion." Storage onions naturally sprout in the springtime as a means of survival. In most cases, the inside of the onion is entirely useable despite this common misunderstanding. Same goes for potatoes.

Khaya's Korner
Hi everyone. Khaya here. Yesterday my brother went up to the fields when he came home from school to look for strawberries. He scoured the fields and he only found 1 perfect one, but he said that there were many more waiting to be picked. Which means that there are only a few more weeks until all of the strawberries will be ready to eat. That brings me to another topic: strawberry shortcake...... a.k.a. heaven. My mom always makes strawberry shortcake for my grandma Terra's birthday party in early June. I'm so excited. Email me at csa@spiralpathfarm.com to tell me about your favorite strawberry recipes!
Ciao, Khaya

Kale/Rice Skillet Meal
2 C chopped carrots
2 C chopped yellow or white onion
3 T olive oil or coconut oil
2-3 C finely chopped kale
1 t minced fresh ginger
½ t salt
½ T tamari or soy sauce
1 C water or chicken stock
1/3 C jasmine rice, uncooked
In a deep heavy cast iron pan or heavy skillet, sauté on medium heat until carrots and onions are golden. Add the garlic and kale and continue to sauté for another 10 minutes, stirring often. Add ginger, salt, tamari, chicken stock, and rice. Turn heat to lowest setting, cover with a good fitting lid, allow to simmer for 15 minutes until rice is cooked. Add additional seasonings or sauces as desired.

Arugula Salad makes about 4 generous servings
2 C fresh arugula, sliced thin 1 sweet bell pepper, sliced thin 1 C toasted sunflower seeds
1 C lettuce, sliced thin ½ C chopped tomatoes 1 C pear or apple -thin slices
balsamic vinaigrette fresh earth salt fresh ground pepper
Prepare minutes before serving on individual plates. Layer ingredients attractively for color and shape. Dust with the salt and pepper. Sprinkle with the seeds (or favorite toasted nuts) Dress lightly with the vinaigrette and serve immediately.

Spinach Casserole
¾ cup brown rice, cooked
½ cup grated cheddar cheese
2 eggs, beaten
2 T parsley
½ t salt
¼ t pepper
1 lb. raw spinach
2 T wheat germ
1 T butter
Combine the cooked rice and cheese. Combine the eggs, parsley, salt, and pepper. Add the two mixtures together and stir in the raw spinach. Pour into an oiled casserole dish. Top with wheat germ which has been mixed with melted butter. Bake in 350 degree oven for 35 minutes.

Spinach, Raisins, & Pine Nuts From Alison Rosen
1 bunch of spinach
¼ c. golden raisins
¼ c. toasted pine nuts
2 T. olive oil
1 clove garlic, crushed
salt & pepper
Heat oil in a pan. Add garlic and spinach and cook until the spinach is wilted. Add raisins and pine nuts. Add salt & pepper to taste. Serve immediately

Collards Stir Fry with Rice
2 tbsp olive oil
2 cups sliced carrots
6-8 cloves garlic sliced
1 bunch collards chopped-use the stems and leaves; slice and then cross-cut
Sauté in olive oil, stir frequently, allow collards and stems to cook about 8 minutes.
Sprinkle with: ¼ tsp salt, ¼ tsp cumin, 1 tbsp water
Cover and let steam on low 5 min.
Stir in ¼ cup – ½ cup stir fry sauce or Asian sesame garlic sauce, remove from heat.
Serve over rice or pasta

Arugula Salad
1 cup fresh baby arugula
Juice of ½ lemon (1 -1 ½ Tbsp), ¾ cup olive oil
1 Tbsp white wine vinegar
Salt and pepper
Rinse arugula; pat dry. Add lemon juice and 1 Tbsp vinegar to bowl. Whisk while drizzling in ¼ cup olive oil. Season with salt and pepper. Add arugula and toss. Adjust seasoning.

Week of May 15

This week's tentative CSA menu:

Red Leaf head lettuce
Swiss Chard
Spinach
Onions
Mixed Greens
Sweet Potatoes
Rosemary (Full Share)
Yukon Gold Potatoes (Full Share)
Spring Onions (Full Share)

Week of May 8

Tentative CSA Menu:

Rhubarb
Spring Onions
Sweet Potatoes
Kale
Baby Arugula
Yellow Onions
Basil
Swiss Chard (Full Share only)

Last week ended with a total of 4 inches of rain in the span of Thursday through Saturday. Just enough water per day to really soak the ground of our spring crops' roots and give them the best chance to grow and thrive. Rainy days followed by clear skies and sunshine is exactly what causes plants to really "explode" in growth. Low over-night temperatures are expected this week and we are taking all precautionary measures to protect our plants. Our first wave of summer crops like tomatoes, zucchini, peppers, and cucumbers are all out in the fields and vulnerable to a killing frost. Our solution is to tuck them in every night under a warm blanket. Seriously, we do cover each field with a 1-acre floating row cover that acts like a blanket by holding in the warmth of the ground for the transplants. In the morning after the sun rises, we then remove the row covers. This process can be very time consuming and labor intensive but it is their only chance of survival through a frost, not to mention our livelihood and your future food! The row covers are held down with heavy homemade sandbags that line the sides of the fields and we 'cross our fingers' that it isn't windy during covering or removing. Aside from frost protection, some crops are kept under the floating row covers, even during the day, as a shield from pests. Cucumber plants, for example, are very susceptible to devastating beetles and our best organic defense is to always have them covered to block out the insects. The row covers are made of a soft recycled fabric that lets full sun and rain come through. Once the cucumber plants begin to flower, the row covers are permanently removed so that the pollinators can assist the plants in producing an actual cucumber.

CSA Menu Notes:
Baby Arugula is an aromatic peppery salad green that is very popular in Italian cuisine. It is very low in calories and is high in vitamins A and C. A half cup serving is equal to 2 calories. Mix it into your salad, try baking it on a pizza, or sauté with some lemon aside fish. It also seems to be very popular amongst the bugs living in the greenhouse as we have been seeing a lot of bite marks on the arugula leaves. Or as we like to call it: "sheer proof of organic!"

Basil is the first herb harvested this season, coming out of a greenhouse. With strong aroma and flavor, basil just needs a tiny amount pinched or minced into a salad, sandwich, casserole, or soup. Please remember to never refrigerate basil. It does best when kept at room temperature, out of sunlight, in the bag given. Enjoy!

Khaya's Korner
Hi everyone! Khaya here. This weekend, my mom made two strawberry- rhubarb crisps to take to a party. They were delicious! We used frozen strawberries and fresh rhubarb for the best taste. My grandparents bought my dad, Will, an ice cream maker for his birthday this year. We made vanilla ice cream to eat with the strawberry- rhubarb crisps. Anyways, leaf pop-out day was sometime last week. All you can see going down our driveway is green. I have to bike out to my bus in the morning, and it's really beautiful!

Rhubarb Chutney for roasted chicken, pork, or on crispy bread with sharp or goat cheese
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
1 bunch of rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

  • Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.

Arugula Salad serves about 3
Arrange a lovely handful of chopped arugula leaves (wash before serving) in individual bowls. Top with ½ C chopped apples or ½ C chopped pears. Take 3/4 C chopped walnuts and toast on low in a heavy pan for 5 minutes. Drizzle with 1 T maple syrup. Allow glazed walnuts to cool. Top the arugula salad with 2 T glazed walnuts and a light sweet balsamic dressing. Easy, fast, elegant, nutritious and... very tasty.

Chicken and Kale in Parmesan Sauce
1 bunch kale, stemmed & chopped
1/2 cup water
2 tbsp vinegar
pinch of salt
1/2 tsp pepper
3/4 cup heavy whipping cream
2 tbsp butter
3 oz grated parmesan cheese
1/2 lb boneless chicken breast, diced
Combine kale, water, vinegar & salt in saucepan. Cook over medium heat until kale is wilted, remove from heat and drain, reserving the liquid, set kale aside.
Combine the reserved liquid & diced chicken in saucepan, cook until chicken is no longer pink. Stir in kale, heavy cream, butter & pepper. Cook 8-10 minutes until mixture is hot, stirring occasionally. Sprinkle parmesan cheese over the mixture, stir until melted and sauce thickens.

Arugula/Portabella Béchamel Sauce over Rice, Quinoa, or Pasta
5 oz. arugula chopped
2 large portabella mushrooms chopped, sauté in ¼ cup butter
Add arugula and allow it to wilt
Stir in ½ tsp. Italian seasoning (1 tsp. minced garlic, 1/8 tsp. pepper, ½ tsp. salt, 1 tsp. fresh minced ginger)
Add 2 cups white sauce and stir
Serve over pasta, rice, or quinoa

week of May 1st

Projected CSA Harvest Menu:

Rhubarb
Swiss Chard
Spring Onions
Sweet Potatoes
Mixed Greens
Radishes
Yellow Onions
Baby Kale
Asparagus (Full Share Only) Slim harvest from the rain

We're kicking off the month of May with a vibrant and colorful share harvest with our beloved asparagus and rhubarb in-tow. Both crops are springtime treasures that we are so excited to have in from the fields. When it's sunny during asparagus season, we must harvest daily to keep up with how fast they grow. New spears can grow up to a foot in 24 hours, so we are out there first thing every morning collecting the delicacy before it gets too tall. Since it is a perennial, asparagus is a fairly easy crop to grow and take care of. It takes about 3 years after planting asparagus roots to see and harvest a decent number of spears. A strong asparagus patch can then yield for up to 20 years. Our oldest field this season is 14 years old and coming in very strong. The older the patch, the more it will produce. Since we are proudly organic, the weed control around asparagus does get difficult, especially in the spring during its harvest. Since we cannot mow or till the asparagus patch, our solution was to cover the field in straw mulch to keep the weeds down and hold in the moisture. The straw will then eventually break down and add its nutrients to the soil for the next season. Once the peak harvest is over, the asparagus will grow to around 5 feet tall and look like a field of ferns by mid-June. We leave the ferns to feed the roots until next spring through photosynthesis. Asparagus is one of the oldest vegetables on record, valued highly by the ancient Greeks and Romans. You should try to eat your asparagus as soon as possible since they are known to lose their sweetness after harvest, like corn. Store your asparagus in a sealed bag in the fridge. Keeping the spears in water can actually leech out the nutrients! You may have noticed a particular odor when asparagus is leaving the body...We call that our "spring tonic" flush out from all the incredible nutrients and antioxidants provided from the vegetable. This is a very normal and natural occurrence.

Rhubarb is also an old-world perennial that can yield up to 25 years. Luckily, we do not need to harvest it daily like asparagus! Rhubarb is a very tart fruit that is typically used in pies, crisps, or syrups. Chop the stalks into 1-inch segments and bake in any sweet recipe. Rhubarb is loaded with dietary fibers, vitamin C, and protein. Both green and red varieties are ripe and ready to be used when they arrive in your share. They can store up to several weeks in the fridge or you can freeze them for a later date. Rhubarb can be a great substitute for cranberries in any recipe. Please note that we remove the leaves since they are *poisonous!
Common recipes: Rhubarb Apple Pie, Rhubarb Crisp, Strawberry Rhubarb Crisp.

Swiss Chard is a red beauty from the spinach and beet family. Chop thin and use the entire stem and leaves as a cooking green. Chard is known to have a slightly bitter taste, so sauté and season it up on some rice, eggs, or potatoes. You can substitute it into any recipe for spinach, kale, or collards.

Rhubarb Crisp from Deirdre Brownback
Cut enough rhubarb into 3/4th inch pieces to measure 4 cups. In a large bowl, combine the rhubarb with 1/2 cup sugar, 1/4 cup flour, and 1/2 tsp cinnamon. Transfer the mixture into a glass baking dish, 8x8x2 inches. In a bowl, combine 1 cup flour, 1 cup brown sugar, 1 cup rolled oats, and 1 stick butter(chopped) and mix well. Sprinkle this mixture over the rhubarb mixture and bake at 375 degrees for 35 minutes.

Oven Roasted Asparagus
Wash asparagus and trim (if any) tough stalk ends off asparagus
Preheat oven to 425 degrees
Layout asparagus on an oiled baking sheet, drizzle with olive oil and sprinkle generous amount of salt. Using your fingers, distribute the oil and salt on asparagus by lifting and turning.
Bake for about 30 minutes or until the stalks are starting to brown and are tender. May serve this dish cold or warm. Sprinkle with your favorite herb or parmesan cheese. An easy and delicious way to enjoy this spring delight.

Black Bean Sweet Potato Burritos
3 cups sweet potatoes (diced with skins on) & 1/2 onion (chopped)
Sautee in large frypan in 1 t oil just until tender. Add water or apple juice as needed to prevent sticking.
2 C cooked black beans, 1 t ground cumin, 3/4 t ground cinnamon, 1/2 t salt Add and cook until heated through.
8 flour tortillas & 1- 1/2 cups cheddar cheese (shredded)
-Divide bean mixture and cheese among the tortillas and roll up. Place in a 9x13" baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa, and fresh cilantro.

Swiss Chard with Garbanzo Beans
2 tablespoons olive oil, 1 shallot, chopped-spring onions, 1/2 cup garbanzo beans, drained-
salt and pepper to taste, 1 bunch Swiss chard, rinsed and chopped, 1 tomato, sliced, 1/2 lemon, juiced.
Heat olive oil in a large skillet. Stir in shallot and spring onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through and season with salt and pepper to taste.

Blackened Asparagus
Asparagus, cut into 2" segments
2 tbsp. butter
½ tsp salt
pinch of black pepper
Melt butter on high heat in a heavy skillet (cast iron is best) on high heat, allow to brown slightly. Add asparagus & seasonings all at once. Stir often over high heat, till asparagus begins to blacken, about 5 minutes. Remove from heat before asparagus gets soft. Drizzle with balsamic dressing and enjoy!

Chard Lentil Soup
1-1/2 C lentils, 1 bunch Swiss Chard- chopped, 1/2 C olive oil, 3-4 cloves garlic
Salt, freshly ground pepper, 3/4 C chopped onion, 1 rib celery, chopped, 3/4 C lemon juice.
Put lentils in pot and cover with water and cook covered till tender, about 45 minutes. Add chard and 1 C water, cook until the chard is wilted. Sauté onion, garlic, celery, and 1/2 t salt in olive oil. Add to the lentils. Add lemon juice and stir into the soup. Taste and correct seasoning. Serve with crusty French bread. Suggested toppings for the soup bowl: chopped tomatoes and parsley, sour cream/yogurt, your favorite herbs.

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Please leave your empty box at your pickup site each week so that we can recycle and reuse them for future CSA deliveries

Week 2: April 24th

This week's projected CSA menu:

Mixed Greens
Radishes
Spring Onions
Sweet Potatoes
Kale
Spinach
Yukon Gold Potatoes
Yellow Onions
Asparagus - Full Share only Saturday and Sunday

We will take all the steady rain that we can get this spring to help replenish our water tables back to par from last year's draught. The field conditions have been nearly perfect for the past 2 weeks as we use every hour of daylight planting crops like lettuce, kales, and parsley. A soft wet ground is a welcoming new home for a transplant's root system to sink and grow into. Shallots and onions are all in the ground now with plans to be harvested in late July. The first wave of eggplant, tomatoes, and zucchini are all ready to be transplanted to the fields this week. Our tractor drivers have been busy tilling our winter cover crops, working ground, and preparing beds. The greenhouse crew continues to seed every day and has begun to work on our Open Farm Day flower and herb gardens. The packing house has been cleaning and grading all our winter storage items that have been reserved for our spring CSA members. Sweet potatoes, yellow onions, and Yukon gold potatoes were all leftovers from last season that we put into our long-term storage building during the winter. All three of these crops naturally store for many months and we are thrilled to have them in the boxes to pair with all the spring cooking greens. In between planting, our field crew is also responsible for harvesting the daily CSA menu: pulling onions and radishes, bunching spinach, and cutting mixed greens. This week, all the fresh items on your menu are coming from our unheated greenhouse that allows us to plant and have early crops for the first couple of weeks of deliveries. Soon, we will switch to all outdoor crops!

Parents: We recommend the Sweet Spinach Muffin recipe on the back for a fun green way to get your kids to eat a healthy breakfast or snack loaded with spinach.
Check out our favorite variety of radishes called French Breakfast. These radishes are very mild in flavor compared to the average spicy red round and go deliciously on a salad, shaved on a meaty sandwich, or sliced on a cracker or piece of toast with cream cheese. New this week is our Mixed Greens blend of 8 different lettuces.

Khaya's Korner
Hello everyone, I'm back. For those of you who don't know, my name is Khaya Brownback, and I am 11 years old. My grandparents are Mike and Terra Brownback. Spring is here! The flowers that my brother Jonas and I planted last fall are blooming. We planted tulips, lilies, daffodils, and bluebells. They are beautiful! Also, we have a magnolia tree, and its petals are scattered all over the ground. Near the road, there is a line of lilacs that smell amazing. I am hoping the roses on the trellis will start to come out soon as well. In addition, my grandma calls the day where all the tree leaves come out on our driveway "Leaf Pop-out Day". I always look forward to that day. It makes everything green. Anyways, I hope that everyone had a great Easter and I am looking forward to meeting you all at Open Farm Day this summer.
~ Ciou, Khaya

Sweet Spinach Muffins for kids aka "Hulk Muffins" or "Green Goblins"
Dry ingredients:
2 cup – flour, whole wheat
1 1/2 teaspoon – cinnamon
2 teaspoon – baking powder
1/2 teaspoon – baking soda
1/4 teaspoon – salt
Wet ingredients:
3/4 cup – milk
1/2 cup – honey
1 large – banana
½ lb – spinach
1/2 cup – butter, unsalted
1 large – egg
1 teaspoon – vanilla extract
Directions
Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
Combine all dry ingredients in a large mixing bowl.
Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.) Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning. Cool most or all the way before serving.

Radish Dip
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup finely chopped radishes
1/2 cup finely chopped onion
2 teaspoons dried parsley flakes
1/2 teaspoon seasoned salt
Assorted fresh vegetables or crackers
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley, and seasoned salt. Chill for at least 1 hour.
Serve with vegetables or crackers

Potato Kale Soup with Gruyere cheese
2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese
Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese

Week 1 of 2017 Deliveries: April 17

Welcome to our 2017 CSA season! We are excited to be kicking off our 24th year of doing Community Supported Agriculture memberships in central PA.

Tentative CSA menu:

Baby Spinach
Store in the fridge
Spring Onions
Wrap in a grocery bag and store in the veg drawer in the fridge
Sweet Potatoes
Store at room temperature
Collard Greens
Store in a sealed bag in the fridge
Kale Raab
Store in a sealed bag in the fridge
Yellow Onions
Store in the fridge
Gold Potatoes
Eat ASAP store in a cool dark place
Bunched Spinach
Store in a sealed bag in the fridge
Winter Squash
Store at room temperature

What you need/want to know from us as your farmers:
-All produce you receive in your CSA shares throughout the season is grown and coming directly from the soil at our farm. We have been USDA certified organic since 1994. Each year, we go through multiple rigorous inspections to verify that the food we grow meets the qualifications of the USDA under PCO (Pennsylvania Certified Organic). Certified Organic ensures that the food you are eating has been grown from non-GMO seeds and without the use of pesticides, herbicides, or chemical fertilizers. Furthermore, we do not use any type of animal manure or fertilizers on our produce. We rely strictly on our own vermicomposting system right here on the farm from vegetable grade-outs that we accredit to playing a major role in the farm's fertility. The OMRI (Organic Methods and Research Institute) does have organically approved biological sprays that can be used if under "insect pressure" but we work hard to use other preventative methods to deal with pests and disease in a way that does not affect our beloved ecosystem that the food is grown in!

-All produce is picked, packed, and shipped at peak ripeness, flavor, and nutritional content. Most things in your share are harvested the day before you receive them and is intended to last/store all week until your next CSA delivery. We are Food Safety certified as well as Harmonized GAP (Good Agricultural Practices) certified. We wash, grade, and chill all produce before it is packed to ensure that it will hold its freshness in your own kitchen
.

-We are a multi-generation farm that was started in 1978 with founding farmers, Mike and Terra, still heavily involved in the daily operation. My brother, Will, and I have now both returned home to Spiral Path, devoted to continuing the drive for sustainable agriculture here on our family farm. We proudly eat what we grow here! I was 8 years old during our first CSA season where we packed the boxes as a family and have grown up surrounded by vegetables and the tremendous support we have received from the community. It is now my job to make sure that you are beyond satisfied as a supporting CSA customer. Although we take great care in packing and handling your produce, "compost happens." Please do not hesitate to contact us if you are ever unsatisfied with any item in your weekly share so that we can quickly address and send you replacement items.

- LUCAS Brownback

Crop Notes
Our Gold Potatoes are coming out of winter storage and need to be eaten asap! Please disregard their looks and enjoy. No matter how precisely we store them, a living potato wants to sprout and regrow as it is the season for seeding potatoes.
Kale Raab is a wintered delicacy that has been growing since last fall. The flavor and flowerets on top are comparable to broccolini / broccoli raab. Kale is a tough plant that can survive through the winter and becomes sweeter with cold weather. Yum!
The Sweet Potatoes are also coming out of winter storage. These guys are huge and hardy and can be cut open and then used months later. If you see a bad part- simply cut it off and use what is remaining. The fresh orange flesh will create a natural scab/coverage.
Spring Onions are fresh out of the ground and are full of flavor. You can use the entire bulb and green stem and they are preferred raw in most recipes. Unharvested spring onions will eventually grow into large sweet white onions that we will have in late June-July.

Italian Soup with Collards
1 pound ground sausage ¼ cup olive oil
2-1/2 C Carrots, sliced 2 qt. Water
2 C onion, chopped 2 qt. Whole tomatoes, chopped or whipped to puree
4 garlic cloves, sliced 1 cups Orzo or Acini de pepe pasta, uncooked
1 bunch Collards -- slice & chop into small shreds 2 cups of cut Sweet Potatoes
2 tsp salt ½ tsp pepper
1 T Italian herb seasoning
In large heavy soup pot, brown the sausage & olive oil on med heat. When just about browned add the carrots, onions, garlic, collards, and sweet potatoes. Continue to stir often over medium heat for 15 more minutes. Add the water, tomatoes, and all seasonings. Bring to a simmer. Add uncooked orzo pasta, simmer for 15 minutes.
Allow to cool & serve the next day for very best flavor.

Kale Raab (florets) & Pasta
1 pound pasta (chunky ones will match up better with the rabe)
1 pound kale raab, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon pepper
About 1 heaping teaspoon salt
Grated Parmesan or Romano cheese
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the kale raab. It will seem like too much for the water, but with a stir or two, the raab should wilt and cook alongside the pasta. Drain raab and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

Spinach Salad
2 Boiled Eggs
1 c. sliced, fresh mushrooms
½ c. chopped spring onions
½ c. sliced radishes
Tomato wedges
5 Bacon Strips
Oil and vinegar dressing
Wash and stem spinach. Clean all other vegetables and prepare for salad. Fry bacon and crumble. Toss all ingredients in salad bowl, except eggs and tomatoes. Slice eggs and wedge tomatoes, place on the salad. Top with oil and vinegar dressing as desired.

Butternut Squash Casserole
1 pkg. couscous
1 butternut squash, peeled and cut into cubes
Butter, brown sugar
Cinnamon, nutmeg
Parmesan cheese, shredded
Cook the couscous using the directions on the package. Line the bottom of a greased 9 x 12 casserole with the couscous. Boil the squash in water until soft. Drain. Mash the squash. Mix in butter, brown sugar, cinnamon, and nutmeg to taste. Pour on top of couscous. Sprinkle the top with parmesan cheese. Bake at 350 for 30-40 minutes.

Lemon Raab
Ingredients:
Water, salt, 1 bunch kale raab chopped, 1-1/2 tablespoons extra virgin olive oil , 1 clove minced garlic, Pinch red pepper flakes , 1/4 cup grated fresh Parmesan , 1 zested lemon, sea salt, ground black pepper
Directions:
In a large sauce pot, bring 1 gallon of salted water to a boil. Add the raab and blanch for 1 minute. Drain. Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown. Add raab to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.

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