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Weekly Farm Newsletter

Week of May 14th

Tentative CSA Menu:

Bok Choy
Italian Parsley
Kale
Sweet Potatoes
Spinach
Spring Onions
Mixed Greens
Asparagus (Full Share)
Turnips (Full Share)
Yellow Onions (Full Share)

Join us for our 2 Open Farm Days this summer:
Saturday: July 21st and August 25th

Khaya's Korner
Hi everyone! Today I am going to tell you about Chief, the farm dog in residence. Chief is only 4 months old; he's still a little puppy. However, he has grown an enormous amount since we first got him. Right now, he is well into his "I'm a puppy and I'm going to be rambunctious if I want to" stage. If I go outside, I must keep my ankles protected from his little teeth. He just wants to play, but we are teaching him when it is time to play and when it isn't. Also, we are teaching him to lie down and roll over. Wish us luck. ~ Khaya Brownback

Rain is expected almost every day this week, which means the kids will be bored inside and ready to do some home cooking projects. This week's newsletter features 2 recipes that are easy and fun to make with children and are a great way to get them into the kitchen cooking and experimenting with different veggies – especially spinach.

SPINACH & RICE BALLS
This is very popular with hungry kids during spring spinach season! Excellent as a snack, appetizer, side dish, school lunch. Tastes great hot or cold.
Mix in a large bowl until well blended and set aside:
2 C cooked rice (sticky rice such as jasmine works best) -make ahead to speed up prep time
2 C Italian Seasoned Breadcrumbs
2 Eggs, beaten
¼ C parmesan cheese
1/2 t salt and ¼ t black pepper
-Preheat oven to 350 degrees and lightly grease a baking sheet with 1 t olive oil
-In a skillet, sauté over medium heat until translucent and lightly browning stir frequently:
2 T olive oil, 1 C finely chopped yellow or white onion, ½ t minced garlic (more if loved)
-Add to skillet all at once and toss with the onions/garlic:
2 C chopped fresh spinach (packed into 2 C measure)
Immediately, turn off heat and cover with a lid, allow spinach to wilt 5 minutes
When spinach is wilted, add entire skillet to the rice mix, stir until evenly consistent.
Form by hand into 2-inch balls by gently forming and pressing, place onto the oiled sheet. Bake for 25 minutes until lightly browned and set. Remove immediately from baking sheet and enjoy or can be cooled and stored in fridge for up to a week

Sweet Spinach Muffins aka "Hulk Muffins" or "Green Goblins"
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.

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 bunch)
1/2 cup – butter, unsalted
1 large – egg
1 teaspoon – vanilla extract

THAI CURRY VEGETABLE SOUP
2 Tbsp neutral cooking oil*
2 cloves of garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato (about 1 lb.)
1 bunch bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles
GARNISHES (OPTIONAL)
1/2 red onion
1 lime
Handful fresh cilantro & Siracha to taste
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
RECIPE NOTES
*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.

Turnip Gratin
3 large turnips
1 cup cheddar cheese
1 cup shaved parmesan
4 tbsp butter
1/4 cup whole milk
fresh thyme
salt and pepper
1. Preheat oven to 375F.
2. Peel, trim, and slice the turnips very thinly. *peeling is optional and not necessary
3. In a cast iron skillet, melt 2 tbsp butter.
4. Put a layer of turnips on the bottom of the skillet on top of the butter.
5. Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
6. Add a tbsp of butter, cut into small pieces, and place on top of this layer.
7. Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
8. Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
9. Bake for 25-30 minute until bubbly and brown.

SWEET POTATO SOUFFLE
2 C. sweet potatoes
2 lg. Eggs – beaten
2 Tbsp. Melted butter
2 Tbsp. flour
1 tsp baking powder
dash of salt
¼ C. brown sugar
Mix all ingredients together. Put into 1qt greased casserole. Dot with butter
Bake in 350 oven for 30-40 minutes until set

GREEK YOGURT RANCH DRESSING DIP
1 1/3 cup plain Greek yogurt
3 T full fat mayonnaise (adds a little tang)
1 clove garlic, finely minced
2-3 T fresh parsley, finely chopped
2 tsp chives (can use dried chives)
2-3 tsp fresh dill, chopped
3/4 tsp onion powder
1/4 tsp salt, or to taste and 1/4 tsp fresh ground black pepper. Whisk all ingredients in a bowl, chill 30 mins, serve with vegetables. To make ranch dressing, add enough buttermilk, milk, or water to desired "dressing" consistency.

Week of May 7th

*Tentative CSA Menu:

Asparagus (Full Share)
Bok Choy
Spring Onions
Yukon Gold Potatoes
Mixed Lettuce Greens
Cilantro
Radishes (Full Share)
Collards (Full Share)
Yellow Onions

We used every hour of daylight last week to get some major farming accomplished. Our first waves of zucchini, cucumbers, tomatoes, peppers, and eggplant were all successfully planted outside and into freshly worked dry ground before the weekend. By Sunday, all of their roots and leaves were happily soaked and nourished from the rain. The warm weather and clear skies brought on two new items for this week's share: bok choy and cilantro. Bok choy is a variety of Chinese cabbage that has been harvested for over five thousand years. Use the entire plant: green leaves and white stalks. They are mild in flavor and tastes comparable to celery. They can be used in stir frying, braising, soups, or raw. Bok choy sautéed in olive and sesame oil with a little garlic and scallions is a delicious side dish on its own. Cilantro is our first herb yielding this season! It has a pungent citrusy aroma and taste and is often used in Asian, Middle Eastern, and Latin American cuisine. The leaves of cilantro are primarily used as a fresh ingredient to add flavor to salsas, soups, salads, and beans. Cilantro is packed with minerals like potassium, a component of cell and body fluids that control heart rate and blood pressure, and iron which is essential to red blood cell production. It has zero cholesterol, full of antioxidants, essential oils, and a considerable amount of vitamin A. Cilantro is the richest herbal source of vitamin K, which is involved in building bone mass and also in treating Alzheimer's disease. Cilantro lover ideas outside the box: bbq chicken pizza topping, garnish on burgers and sandwiches, south of the border omelets, or stuffed inside chicken or fish.
In other farm news: we have begun planting flowers and herbs in the PYO gardens for Open Farm Day. We currently have over 30 employees back to work now that keep our farm operation going day-to-day. There are 15 field workers, 7 in the packing house, 3 general managers, 2 delivery truck drivers, a mechanic, a full-time tractor driver, 2 greenhouse growers, and a beekeeper! This does not include original and founding farmers, Mike and Terra, who are still heavily involved.

Khaya's Korner
Hi everyone! This week the flowers are spectacular! The tulips and daffodils are dominating our yard. It is just now getting hot enough for shorts, so lately I have been taking walks outside and admiring the view. I love photography, so our property is the perfect photo op. Plus, playing with my little sister Isla and jumping on the trampling are much more fun when the temperatures are higher. Right now, there is a renovation project going on for the bricks around our pool, and I am waiting for it to be over so we can open our pool soon and go swimming.
Until next time, Khaya Brownback

Garlic Bok Choy
1/2 tablespoon olive oil
1 cloves garlic, minced and 1/2 tablespoon minced fresh ginger
1 tablespoon soy sauce
1/2 pounds bok choy (about 1 medium bunch), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
1/4 t red pepper flakes
1/4 t toasted sesame oil
In a large frying pan with a tightfitting lid, heat the olive oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve with rice or rice noodles.

Pho Bo ( Hanoi Beef Noodle Soup)
6 cups beef broth
1 (1/4- inch thick) slice ginger
2 whole Star anise*
1 cinnamon stick
1/2 pound piece boneless beef sirloin, trimmed of any fat. (Chicken or duck is good too)!
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce*
1/8 cup minced scallions/spring onions
1/4 cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chilies, sliced very thin
1/2 cup fresh basil leaves
Lime wedges for garnish
*Available at Asian Markets
In 2-quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes. With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking bring a kettle of salted water to a boil for noodles. Drain noodles in colander, set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper.
Add sirloin and sprouts and cook 30 to 40 seconds, or until sirloin has changed color. Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles. Heap scallion greens, cilantro, chilies, and basil over soup and serve with lime wedges.

Bok Choy Stir-Fry
1 tablespoon olive oil
2 -3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1/4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch
Heat oil in saucepan over medium heat. Add garlic, ginger, black pepper, and bok choy.
Stir fry about 3 min.
In bowl, combine dissolved bouillon and water, soy sauce, sugar, and cornstarch. Whisk well.
Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
Serve hot. Servings: 4-6

Week of May 1st

*Tentative CSA menu:

Sweet Potatoes
Kale Raab
Mixed Lettuce Greens
Spring Onions
Spinach
Collard Greens
Yellow Onions
Radishes (Full Share)

New members: please leave your share box on-site each week for us to collect and recycle into our deliveries. The plastic bag inside the box pulls right out for you to take your produce home safely. The bag is 100% biodegradable and cannot be reused on the farm to ensure proper food safety adherence. Thanks for your help to reduce unnecessary waste.

And just like that, it's supposed to be 80 degrees out! Looking at the weather forecast on Monday for the up-coming week, we decided we better harvest our indoor crop of spinach before we lose it to the heat. Spinach is a finicky plant that likes it cold and sunny. Once temperatures reach the 80's, we have trouble keeping spinach from wilting. Watering spinach and keeping the plants wet during intense heat can also pose a problem since the moisture on their leaves can actually cause them to cook/steam on the spot. Ours is now cut, bunched, and happily sitting on a fan inside our cooler in its preferable climate of 38 degrees until heading directly to you to enjoy while it is still, technically, spring. More fresh items are ready for harvest this week, like our deliciously tender collard greens. This is our favorite time of year to enjoy them while they are young and mild in flavor. Be sure to not over-cook collards and always season them with salt and pepper! Our mixed greens are loving this weather and are ready just in-time for the country's lettuce (romaine) scare on the west coast. This is a good time to "know your farmers" by being a CSA member that knows the growing practices and where all your food is coming from!

Kale raab is a once-a-year delicacy that comes from harvesting kale that has survived over the winter and is producing florets at the top (raab/rabe) that are sweet and similar to broccolini. Broccoli and kale belong to the same family of plants called brassicas that become sweeter in cold weather and can survive through deep snow.

Khaya's Korner
Hi everyone... I hope all of you had a great week! Mine wasn't very good, because it doesn't really feel like spring yet. I wish it would stop raining so I could take a nice walk outside. Also, on the warm days I've been stuck inside doing state testing. However, I was able to meet some new people so overall it was a good experience. I have been looking and waiting for leaf pop- out day, and it finally came! It is so beautiful outside my window watching the flowers bloom and the animals come out.
So, this week's goal: In like a lion, out like a lamb.
Until next week, Khaya Brownback

Kale Raab (florets) & Pasta
1-pound of pasta (chunky ones will match up better with the raab)
1 bunch of 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 serve hot.

Collards Sweet Potato Pot
1 lb. Italian sausage hot or sweet *Optional- see note below.
4 Tbsp. chopped spring onion (minced green & white parts)
3 garlic cloves
1 bunch collards (leaves & small stems chopped)
2 C cubed raw sweet potatoes (skins on)
2 C sweet corn (from freezer- no thaw)
Cook sausage in heavy pot (whole links). Remove sausage and cool. Slice links thin and reserve for later. Add all other vegetables except corn to the sausage pot. Add 1/4 cup water, 1 tsp. salt, 1/4 tsp. pepper (if using sweet sausage). Cover and stir often over medium heat with lid. Cook until sweet potatoes are tender. Add frozen corn and stir to heat. Then add sliced sausage. Stir until all is heated. Serve as is or over rice or noodles. *Note- sausage is optional- use olive oil to sauté the vegetables if not using sausage. Also- this recipe can be substituted with kale

Kale Raab Chowder with Corn from CSA member Carol O'Toole
1 medium onion chopped
1/4 cup all-purpose flour
2 cans reduced-sodium chicken broth
1 large baking potato peeled and diced
1 bunch kale raab, chopped coarsely
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper
In a large pot, sauté onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds. Add broth and
potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add kale raab, corn, thyme, and milk. Cook until kale is crisp-tender, 8 to 10 minutes. Season with salt and pepper.

Spicy Sweet Potato Wedges from CSA member Micki McCoy
4 small sweet potatoes
2 Tbsp olive oil
½ tsp ground cumin
½ tsp salt
¼ tsp pepper
1/8 tsp ground allspice
Preheat oven to 500 degrees. Lightly oil a large shallow roasting or half sheet pan. Peel the potatoes and cut each lengthwise into 8 wedges.
Combine the oil, cumin, salt, pepper and allspice in a large bowl and mix well. Add the potatoes and toss to coat. Arrange in a single layer in the pan. Place the pan on a rack in a lower third of the oven. Roast for 15 to 20 minutes, until the potatoes are well browned and crisp, turning once. Serve Hot.

April 27th

*Tentative CSA menu:

Spring Onions
Radishes
Mixed Greens
Yukon Gold Potatoes
Swiss Chard
Yellow Onions

Mark your calendars now for our 2 Open Farm Days this summer:

Saturday: July 21 and August 25
Bring the whole family, extended and friends to experience and see where all your produce is coming from and what it takes to farm organically in 2018

This spring has been quite the challenge for us so-far. In 40 years of farming, my parents have reported never experiencing this type of "sunlight deficit" to start the season. We can plant indoors and plan ahead for a cold delayed spring all we want; but nothing can increase or guarantee the amount of natural sunlight we are going to receive that is so desperately needed for plants to grow. It incredible to watch how quickly a plant reacts to the sun and how fast they can grow and sometimes even double their size on a sunny day. We all lean towards the light, inherently!
Some farming facts about growing indoors: many people ask if a certain crop is "greenhouse or hot-house grown." Our indoor farming is all done in "high tunnels" that are unheated 1-acre plastic field tunnels that are large enough to drive a tractor in and out of to plant and harvest. As a farm, we made the decision years ago that heating a greenhouse with a propane heater just doesn't fit into our growing practices and efforts to remain 100% energy sustainable. Not to mention blowing that type of heat exhaust onto our precious plants just to have tomatoes in April was not worth the fumes! For now, we will wait until the week of Mother's Day when we are typically safe to plant tomatoes, peppers, and eggplants outdoors where they thrive and are at peak flavor during the summertime.
The weather report for next week looks promising and warm for our region and we are looking to the horizon for asparagus, bok-choy, parsley, and turnips!

Chard Lentil Soup with Lemon
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.

"My Mama's" Salad Dressing
For all the salads that I KNOW we are all craving this spring!
In a Pint Jar:
1/3 cup Italian Organic Vinegar
1 tsp. Balsamic vinegar
1 tsp. organic raw cane sugar
½ tsp. salt
¼ tsp. black pepper
2/3 cup olive oil
Shake well before serving.

Chicken Milanese with Spring Salad Mix
2 boneless skinless chicken breasts
1 package spring salad mix
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 tablespoons minced spring onions
1/4 teaspoon salt , divided
1/4 teaspoon pepper, divided
1 dash sugar
1/2 cup dry breadcrumbs
1/2 cup panko
2 tablespoons grated parmesan cheese
1/8 teaspoon garlic powder
1/4 cup flour
1 egg
1 tablespoon water
3 tablespoons olive oil, divided
Combine the lemon juice, white wine vinegar, spring onions, 1/8 tsp salt, 1/8 tsp pepper and sugar in mixing bowl. Let stand 15-30 minutes while preparing chicken.
Place each chicken breast in between 2 sheets of heavy duty plastic wrap, and pound until 1/4 inch-1/2- inch thickness, which ever thickness you prefer, using the smooth side of a meat mallet. Set aside.
Combine bread crumbs, Panko, parmesan cheese, garlic powder in small bowl. Beat egg and water in another bowl. Place flour in another bowl and set up a work station in this order: Flour, egg, and bread crumb mixture.
Sprinkle chicken with remaining salt and pepper. First dredge each chicken breast first into the flour, then into the egg, and lastly into the bread crumb mixture. Make sure each breast is coated well, let stand 5-10 minutes.
Heat 2 TBSP olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes, turn, and cook 2 minutes more, or until browned on both sides.
Mix the remaining 1 TBLS olive oil to the spring onion- vinegar mixture. Whisk until blended.
Place salad greens in a large serving bowl, pour dressing mixture over top and toss gently with tongs, until salad is completely coated with dressing. Divide salad mixture between 2 plates, top with chicken breasts.

Khaya's Korner
Hi everyone... I hope all of you had a great week! Mine wasn't very good, because it doesn't really feel like spring yet. I wish it would stop raining so I could take a nice walk outside. Also, on the warm days I've been stuck inside doing state testing. However, I was able to meet some new people so overall it was a good experience. I have been looking and waiting for leaf pop- out day, and it finally came! It is so beautiful outside my window watching the flowers bloom and the animals come out. So, this week's goal: In like a lion, out like a lamb. Until next week, Khaya Brownback

A message from the farmers welcoming you aboard our 25th season

-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 7 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.
Cheers to the up-coming CSA and thanks for your support to help see that our farm continues its mission in the food and ecosystem!

Lucas Brownback
2nd Generation Farmer / Spiral Path Farm CSA Manager

New members: please leave your share box on-site each week for us to collect and recycle into our deliveries. The plastic bag inside the box pulls right out for you to take your produce home safely. The bag is 100% biodegradable and cannot be reused on the farm to ensure proper food safety adherence. Thanks for your help to reduce unnecessary waste.

Khaya's Korner
Hi. My name is Khaya Brownback, if this is your first year getting a Spiral Path Farm share and reading Khaya's Korner. I live here at Spiral Path Farm, and I love it. I'm 12, cyber schooled, a gymnast, and I am so happy I get to share a piece of my life with all the CSA members. I hope you enjoy reading my pieces as much as I enjoy writing them. I'll be here every week, throughout the season. So, get ready for a great time!

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

Swiss Chard & Potatoes
1 bunch Swiss chard, (chopped fine and use the ribs)
1 large onion chopped (or spring onions)
4 garlic cloves- minced
1/2lb bacon- minced before cooking (bacon optional)
3 C sliced boiled potatoes
2 C shredded cheddar cheese
Heat 2 T olive oil in large skillet. Add bacon, onion, and garlic and stir until veggies are cooked through. Then add the chopped Swiss Chard, stir until it wilts, and then cover pan and let steam for another 5 minutes.
Butter a 9x13 pan and cover bottom with 1/2 chard mix. Then layer with 1/2 potatoes and 1/2 cheese. Top this with the 2nd layer and finish with cheese. Bake at 350 degrees for 45 minutes

Spring Spinach Medley
1 bag baby spinach, chopped
1 bunch spring onions, sliced
3 cloves garlic, minced
2 eggs, beaten
1 C grated cheese (sharp is best or 1/2 C parmesan)
Salt/pepper to taste
Noodles or brown rice, cooked
Sauté onions and garlic in hot olive oil until soft. Add spinach, allow to wilt. Salt and pepper to taste. Add the beaten eggs, stir, and turn off heat. Add the cheese and allow to melt and the eggs to firm up with a lid on. Serve over rice or noodles. The addition of about 1 cup of ricotta cheese is also delicious.
One cup of spinach provides 5 grams protein! Enjoy now, spinach likes cool weather only.

Potato Salad
1 C. Mayonnaise
4 C cubed potatoes
1 T. white vinegar
1 T balsamic vinegar
1 C chopped raw sugar snap peas
¾ tsp salt
½ C chopped spring onions
¼ tsp pepper
2 hard-boiled eggs, chopped
1 tsp sugar
Boil about 2-3 lbs. potatoes, whole and with the skins. Turn to simmer and cook only until just cooked through; insert a small knife. You want them to be firm. Drain in a colander and allow to cool slightly to warm. Cube with skins into bite size pieces. Prepare the dressing: whisk the vinegars, salt, pepper, sugar, mayonnaise. Pour over warm potatoes. Add the vegetables and toss gently. Serve warm over a few Boston lettuce leaves. Potato salad is at its best room temperature.

Pre-season Newsletter

Snow, Rain, and Extreme winds. All in the same week. How does this impact us and does it affect the start of our growing season?

Although snow in April is a rare occurrence, the early spring cold temperatures are nothing new on our farm. Luckily, the first several weeks of CSA produce is all protected under our high tunnels; built specifically for season extension and anxiety prevention! Pair that with our winter storage sheds and our members can expect to see lots of fresh greens, potatoes, and onions at the start of the season.

We always hope for a good hard freeze over the winter months. Crops that are planted in the fall, like garlic and strawberries, need to become dormant in their natural habitat. If the ground were to constantly freeze and thaw, the soil would cause them to heave from the ground due to the contraction and expansion from the changing temperatures. We also hope for a lot of snow coverage that helps keep the ground cold and stabilizes temperatures by blanketing the earth. Just in case we do not get a lot of snow, which has become the case in recent years, we now cover our strawberries and garlic rows with straw to add an extra layer of protection. This also helps tremendously with erosion control. Both crops are looking good! The strawberry harvest will all depend on the weather from now until June...

The wind keeps ripping over the farm and we luckily have made it so-far without damage to our power lines, trees, and structures. At this point, rainy weather and lack of sunlight is our biggest concern. We have had a lot of dark and dreary days that are not helpful to plants needing to produce chlorophyll to grow. Spring rain is always expected but we absolutely need a couple of sunny days in between to dry out our fields. Once a field is safely dried out, we can get in, till, and plant without harming our precious soil in the process. This week, we were able to get our first outdoor transplanting of spinach, radishes, and kale. More headed to the field soon as the weather permits.

Our first farmer's market and CSA delivery begins on Saturday, April 21st – two short weeks away! All of us at Spiral Path are very excited to get our hands back in the dirt and fresh local produce back in our own kitchens and to your families!

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