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Weekly Farm Newsletter

Week 2: April 24th

This week's projected CSA menu:

Mixed Greens
Radishes
Spring Onions
Sweet Potatoes
Kale
Spinach
Yukon Gold Potatoes
Yellow Onions

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.

December 12th: Last week of CSA deliveries 2016

Tentative CSA menu:

Leeks
Trim the roots and store in a sealed bag in the fridge

Gold Potatoes
Store in a cool dark place

Butternut Squash (Full Share)
Store at room temperature

Acorn Squash (Medium Share)
Store at room temperature

Garlic
Does not need to be refrigerated

Baby Romaine
Store in the fridge

Onions
Do not need refrigerated

Turnips
Store in a sealed bag in the fridge

Red Cabbage
Store in the fridge

Kale
Store in a sealed bag in the fridge

Our 2017 CSA season is now OPEN for signups

Join and pay in full by March 15th to receive our 5% Early Bird Discount

It's the last week of CSA deliveries of 2016! Monday morning began with an icy two-hour delay for all farm workers. The end of our growing season is undeniably here. As avid weather app watchers, we wasted no time as the cold front was predicted to hit our area and pulled up all the remaining leeks in the field. They were a little frozen and hard to remove from the ground but they are all unharmed and tastier than ever. In our packing house, we take the time to dunk and soak their roots in water to help remove the excess soil that leeks retain. This can be a very cold and wet job to tackle first thing in the morning for some but you can guarantee everyone is craving potato leek soup by lunch. Most of us who work at the farm would say that our lives absolutely revolve around food. It is impossible not to scheme up dinner while handling and working with fresh food and ingredients all day long. Even if you are not into cooking when you start working here, you cannot deny the exposure and curiosity to all this great stuff. We have a great crew of young people working for us and the mood on the farm right now is excitement. All of us are true seasonal employees who put in major hours during the farming months of the year. So, it is safe to say that we are all looking forward to our winter break and the holidays with our families. Some will have shorter breaks than others. We will begin seeding transplants in the greenhouse in mid-January with our greenhouse team back part-time by the end of February. Our 2 year-round guys will have plenty to do in the offseason when we can focus on repairs, mechanical issues, and future field plans. My job will be switching gears and staying indoors all day maintaining the CSA signups and website from an office. As for most everyone else who handles your produce, they will return in April along with the start of our 2017 CSA deliveries. We hope everyone enjoyed being a member of Spiral Path this year and we feel like we had a heck of a season; free of hail, major crop failure, and other devastating realities that farmers face on daily basis. We know that there are so many options of how and where you can get your food these days and we are grateful that you chose to support our farm directly by being a CSA member. Your trust in us to provide you with fresh organic produce by using sustainable farming methods that protect our environment has enabled our farm to thrive through the local food movement. We hope to continue to strengthen the health of our communities and provide a long-lasting relationship with our supporting members.
*Happy Holidays to you and your family from the Brownbacks and Spiral Path Farm*

Khaya's Korner: First Snowfall

I don't know when the first snowfall will be, I just hope it will come soon. I love sledding, hot chocolate, ice skating, building snow forts, snowball fights, and finally: making snow angels. I also love getting into the holiday spirit by baking some Christmas cookies. My favorite kinds of Christmas cookies to bake are: sugar cookies, gingerbread cookies, snickerdoodles, peanut butter blossoms, and, of course, chocolate chip cookies. Usually my grandma, Terra, comes over and makes cookies, but sometimes we go to my Uncle Lucas's house. That is definitely something to look forward to! Also, we normally would be getting our tree in a week, so that's another thing to look forward to as well. Anyway, I hope everyone has a good holiday season, because my next Khaya's Korner will be the last one for a year. ~ Until then, Khaya

Butternut Squash and Cider Bisque
4 Tbsp (1/2 Stick) unsalted butter
2 C onions, diced
4 tsp curry powder
1 butternut squash
2 apples
3 C vegetable or chicken stock
1 C apple cider
Salt and pepper to taste
Melt the butter in a large kettle and sauté the onions and curry powder over very low heat for about 25 minutes.
Meanwhile, peel the squash and apples and cut them into chunks (if you find the squash too hard to cut, bake it in a 400 F oven for about 20 minutes before peeling and cubing it). Add the squash, apples, and stock to the kettle and simmer for 25 minutes. Mash the solids with a potato masher.
Return pureed bisque to the kettle; add the cider and season to taste with salt and pepper.

Butternut-Apple Crisp Bars
3 cups sliced peeled butternut squash
3 cups sliced peeled tart apples
1 cup packed light brown sugar
2 tsp lemon juice
1 tsp ground cinnamon
1/8 tsp ground cloves
1 cup all-purpose flour
1/2 tsp salt
6 tbsp unsalted butter, softened
1/3 cup chopped nuts
Ice cream (optional)
Preheat the oven to 350 F. Grease a 9 inch square baking pan.
Combine the squash and apple slices with 1/2 cup of the brown sugar, lemon juice, cinnamon, cloves, tossing gently, in a large bowl. Turn into the prepared pan, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, combine the flour, the remaining 1/2 cup brown sugar and the salt. Stir in the butter with a fork until crumbly. Add the nuts. Spread evenly over the squash-apple mixture.
Bake uncovered for 40 minutes more. Cut into 9 squares; top with ice cream, if desired, and serve.

December 5th

This week's projected CSA menu:

Leeks
Trim the roots and store in a sealed bag in the fridge
Gold Potatoes
Store in a cool dark place
Butterkin Squash
Store at room temperature
Baby Kale
Store in the fridge
Grape Tomatoes
Store at room temperature
Onions
Do not need refrigerated
Turnips
Store in a sealed bag in the fridge
Shallots
Store in bag at room temperature
Tuscan Kale
Store in a sealed bag in the fridge
Garlic
Store at room temperature
Acorn Squash (Full Share Only)
Store at room temperature

Our 2017 CSA season is now OPEN for signups

Join and pay in full by March 15th to receive our 5% Early Bird Discount

Our annual big leek harvest happened this past weekend. We know many of you have been patiently waiting for these babies and they are finally in. Leeks take a very long time to grow so theses were planted back in July to set their roots and establish themselves until now. Leeks will flourish and grow in cold and wet conditions and with the extended warm weather this year, we were beginning to feel like we were playing a 'waiting game' so that they would be as big as possible (for you) before our CSA season ends. Leeks impart a mellow, sweet oniony flavor and are much less pungent than its close relatives: garlic, onions, and shallots. To use: trim the roots off the leek. You can use the entire green stem for flavor but the white part will contain the most strength. Most people cut them into thin ringlets and they can be sautéed until translucent or added to any dish. Leeks are extremely rich in vitamins, minerals, and antioxidants. The most common use is in the popular Potato Leek Soup, recipe on the back. Small thin leeks are great for grilling or roasting whole on a steak or veggie tray. More great ways to use leeks: in omelets, cheesesteaks, fried breakfast potatoes, cream sauce, gravy, Asian stir-fry, and pizza.
Our baby kale is growing happily in one of our unheated greenhouses this time of year. It is great for raw massaged kale salads, soup, or my new favorite – pesto! Our baby kale and garlic can whip into a delicious fresh pesto. Top it off with some of the surprise grape tomatoes in the box and toss it in some angel hair pasta.
This is the last harvest of our sweet Japanese white turnips. By now, their green tops are not holding up very well outdoors in the wind and cold so we have chopped them off and are sending them loose to you. More butterkin squash is headed your way in our efforts to "clean-house" and get everything that can store for months in your house to you before the season ends. Do not feel pressure to use fast they will store!

Khaya's Korner: Moving Update

I just wanted to let everyone know that my family and I have completely moved in to the farmhouse. My parents bought the farm and sold our old house all in one day. Not to mention, they also had to do it while watching my sick baby sister. Anyway, we're hoping to unpack the last "few" boxes in the next couple of weeks. My bedroom is a little messy, but it has all of my furniture and decorations in it. The only other thing left to do is have my mom paint my sister's bedroom. Also, we have to get my sister moved in. I just wanted to let you guys know that we are all moved in, safe and sound. ~ Khaya

POTATO LEEK SOUP
Scrub potatoes, about 5-6 cups, do not peel and cube into small pieces. Slice 2-3 leeks (I use the green parts too nearly 1/2 way up to the leaves) Sauté in olive oil. Optional: to make a leek-kale- potato soup, finely mince one bunch of Tuscan kale and wilt with the leeks. Add potatoes, 1 T salt, 1 t pepper. Barely cover with water. Bring to a boil and simmer for 45 minutes. For a perfectly smooth soup, puree in a blender, if kale was added, it will be a beautiful shade of green. For the chunkier version, which we prefer, simply mash by hand in the kettle with a hand masher. Add 2 C whole milk or half and half cream plus about 2 C shredded cheddar cheese.
Other things that can be added to Potato Leek Soup to clean out your fridge: broccoli, carrots, turnips, frozen corn, etc.

Leek Quiche
1 -9-inch pie crust
3 eggs whisked into 2 cups milk with 1/2 t salt, Pinch pepper
3/4 cup grated cheddar cheese
2 cup sliced leeks and 1/2 C grated potatoes
1C chopped ham-optional
Roll pie dough into a 9-inch pie pan. Dust pie crust with flour. Arrange leeks, cheese, potatoes, ham into pie pan. Pour egg mix over veggies. Sprinkle dot of butter on top. Bake at 375 for 30 minutes, or until set. Let stand 10 minutes.

Baby Kale Pesto
1 cup Olive Oil
2.5 cups of Baby Kale
1/4 cup of Sunflower Seeds or Pine Nuts
1/3 cup of Parmesan Cheese
1/4 tsp. Salt
1/8 cup of garlic (whole cloves)
Blend oil, garlic, and salt in a blender
Add baby kale through the hole in top
Lastly add the nuts and cheese
Pesto freezes easy if you have extra

Butterkin Squash Risotto
1 quart chicken stock, 1 cup water, 2 tablespoons extra-virgin olive oil
1 small onion, chopped, 2 cloves garlic, grated or chopped
2 cups Arborio rice, 1 cup dry white wine
2 C cooked and pureed butterkin squash
Nutmeg, grated, to taste, 2 tablespoons butter, 7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
Directions:
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt, and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves, and cheese, serve.

Week of November 28

Tentative CSA menu:

Carrots
Store in the fridge

Sweet Potatoes
Store at room temperature

Butterkin Squash
Store at room temperature

Red Cabbage
Store in the fridge

Broccoli
Store in an opened bag in the fridge

Onions
Do not need refrigerated

Kale
Store in a sealed bag in the fridge

Garlic
Store at room temperature

Grape Tomatoes
Store at room temperature

The final weeks of harvesting are upon us. With 3 weeks to go in our CSA season, our fields are slowly being picked and cleared out. Some plants, like kale, can be harvested multiple times each. One kale plant is harvested about 3 separate times if we strip it just right by always leaving the smaller leaves to grow on the top and continue producing. We do not usually cut our kale with a knife at the stem. We would rather strip the leaves, by hand, off the side like you would on a rosemary sprig so that we can have many weeks' worth of food off the same plant. It is amazing how much plants want to live and thrive- especially in this weather. You may have noticed that our kale is changing in color and has much 'tighter curls' in the late fall/winter than the leafy variety we have in the summer. Cold kale begins to take on a yellowish color which is completely healthy and a natural occurrence in this weather. Remember the kale raab at the beginning of the season? If all goes well this winter, these plants will eventually begin to produce yellow flowers at the top, deeming it kale raab/rabi. All plants will go to flower/seed if they can continue to grow past production. All living species want to survive and reproduce and that is exactly what the kale is beginning to do. Flowering kale is much sweeter than dark green summer kale -so, enjoy it in its prime season!

'Believe it or not' these grape tomatoes are not from a greenhouse. We harvested these tomatoes right before the impending frost when they were still green on the vine. After successfully storing for weeks in our warm sweet potato cooler, they are red and ripe. A wonderful surprise and payback for the labor we put into saving them before the killing frost. There are so many small steps we can take as growers that will all lead to a larger decision of farming sustainably and producing more food and less waste.

Our favorite pumpkin variety, butterkin squash, is back in the box this week. I added a cookie recipe on the back that is a huge hit in my household and on the Thanksgiving dessert table this year. Remember, once you bake any variety of squash you can always freeze the leftover puree in easy bags for the winter... Pumpkin soup or cookies in February!

Our last CSA delivery of the season will be the week of December 12th

2017 signups will go live on December 5th

Receive a 5% Early Bird Discount off your membership price if you join and pay in full by March 15th
Consider gifting someone food and health with a 4-week Sampler Share for the holiday.

Pumpkin Cookies made from butterkin squash! From Joyce Kozlowski
2 C Flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 C shortening
1 C sugar
1 C pumpkin / butterkin squash
1 egg
1 tsp vanilla
Sift together first 5 ingredients. In a separate bowl, cream shortening and sugar together. Add pumpkin, egg and vanilla and mix thoroughly. Add dry ingredients. Bake at 350 degrees on ungreased cookie sheets about 10-12 minutes.
Caramel Icing:
3 Tbs butter
4 Tbs milk
1/2 C brown sugar
1 C sifted powdered sugar
3/4 tsp vanilla
Boil first 3 ingredients 2 minutes stirring constantly. Cool and stir in remaining ingredients. Beat until smooth and creamy. Ice cookies immediately. Icing can be reheated. Makes 3+ dozen

Kale & Potato Soup
3-4 Medium Potatoes cut in chunks
5-6 Cups Kale washed and cut
11-12 Cups Chicken Stock
1 Large Onion, chopped
2 Cloves Garlic, minced
2 Bay Leaves
4 Andouille, Chorizo, or Hot Italian Sausage. I prefer Andouille; quartered and cut
1 tsp salt
2 Tbs Olive Oil
Sauté onion in olive oil, then add garlic.
When onion turns transparent, add sausage. Stir together.
Add Kale, stir, cooking 2 or 3 minutes.
Add Chicken Broth.
Scrape bottom of pot to loosen bits.
Add Potatoes, bay leaves, salt and stir.
Cover & bring to a boil.
Simmer 1 hour.

Carrot & Squash Soup From CSA Member Alison Rosen
1 butternut squash (or butterkin), 1/2 onion chopped, 1 turnip chopped, 2 carrots chopped, 3 c. vegetable broth, 1 c. applesauce, 1/4 t. cardomon, 1/4 t. nutmeg, 1 t. grated ginger
Half and seed the squash. Microwave covered squash until soft enough to cut into 1" cubes. Put all ingredients in a soup pot and simmer. When all vegetables are soft, remove from heat and cool. Puree all ingredients in a blender and reheat. If too thick, add more broth. If too thin, add more applesauce.

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.

Silver Spring MD CSA Pickup 11.26

Tentative Share Menu:
Spaghetti Squash -Full Share
Acorn Squash - Medium Share
Napa Cabbage
Nicola Gold Potatoes
Garlic
Brussel Sprouts
Baby Spinach
Collard Greens
Broccoli
Onions

November 21 Thanksgiving Week

This week's projected CSA menu:

Nicola Gold Potatoes
Store in a cool dark place

Butternut Squash
Store at room temperature

Napa Cabbage
Store in the fridge

Broccoli
Store in an opened bag in the fridge

Onions
Do not need refrigerated

Collard Greens
Store in a sealed bag in the fridge

Garlic
Store at room temperature

Japanese White Turnips
Remove edible greens and store both separately in the fridge in bags

Baby Spinach
Store in the fridge

Brussel Sprouts (Full Share Only)
Store in the fridge

Red Beets (Full Share only)
Store in the fridge

Our Last CSA delivery will be made on the week of December 12th!

2017 signups will go live on December 5th

Happy Thanksgiving to you and your family from Spiral Path Farm!
Many people ask us what our typical Thanksgiving meal looks like as vegetable farmers. It's true that the sides do make the meal for us and although we do roast the traditional turkey, we bake heavily with all the different veggies in season. When my mom, so kindly, emailed my siblings and I to request our favorite sides for the big meal, we all quickly replied with basically the CSA menu for the week. Check out the recipes below that we will be preparing and making as a family together. Our favorite way of making mashed potatoes is mixing in turnips and sweet potatoes.

CONFETTI CABBAGE SALAD (our favorite appetizer to hold us over until dinner is ready)
2 cups shredded cabbage
2 large carrots, shredded
1 medium red pepper, chopped
1 onion, finely diced
2 T parsley, chopped
1/2 cup raisins (soaked in 2 cups hot water then drained)
Combine the above ingredients in a large bowl, and then dress with the dressing below. You could also garnish with 1/2 cup roasted peanuts or sunflower seeds
DRESSING: Whisk until blended:
2 t red wine vinegar
3 T olive oil
1 t salt
fresh ground black pepper to taste

Roasted Autumn Trio
Brussels Sprouts-stems trimmed off
White Turnips-remove tops for another use, cut into roots into pieces, same size as Brussels sprouts
Sweet Potatoes –leave skins on, cut into pieces, same size as Brussels sprouts
Use even amounts of each vegetable, beginning with 1-2 Cups of each. The colors of this side dish are very appealing. Place all in a large bowl. Sprinkle with 1/2 to 1 t salt and 1/4 t black pepper. Pour over the veggies: 2 T olive oil. Toss till all veggies are coated with the oil.
Lay out in a casserole dish 9' x 13' or a cookie sheet. Bake at 350 degrees for about one hour

Broccoli and Carrots -Cheesy Style
Break several heads of broccoli into small florets. Thinly slice 3 carrots. Place both in a steamer and steam until broccoli is bright green and carrots tender. Make a cheesy cream sauce: melt 3 T butter in a heavy saucepan, whisk in the 4 T flour, 1/2 t salt, and 1/4 t pepper; then add 2 C milk slowly. Whisk over high heat until it thickens, then stir in 2 C cheddar cheese. Pour over steamed veggies. Kids seem to love this, try it!

Mashed Japanese White Turnips Submitted by Sherra Zavitsanos
4 cups turnips, washed and cut into similar size cubes
Ground Fenugreek-1 1/2 teaspoons
Bay leaves -2 or 3
2 garlic cloves, peeled and sliced
sea salt (about 1 teaspoon)
pepper (to taste, optional)
butter (tablespoon)
Clean turnips, trim off any brown spots, and cut into about 2 inch cubes
Put in 2 quart saucepan and cover with water.
Add fenugreek, bay leaves, garlic, salt and pepper.
Bring to boil over high heat, then turn to medium heat, and boil until turnips are very soft. This will take about 30 minutes. Watch to prevent pot from boiling dry, but you do want to boil off most of the water, allowing the seasonings to remain. Remove from heat, and carefully pour off excess water, but do not allow seasonings to go down the drain. Mash with fork or potato masher for chunky texture. Remove bay leaves, add butter. If a smoother texture is desired, you can whip the turnips with a mixer and add a bit of milk. Makes about four servings.

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.

Napa Cabbage Stir Fry
1 lb. ground Beef
3 cloves garlic, sliced
1 C chopped onion
2 T sesame oil
2 C chopped Carrots
1 C turnip greens, chopped
1/2 or whole head Napa Cabbage, sliced thin, use the ribs also
1 t salt
1 Can organic coconut milk blended with Thai peanut sauce or -1-1/12 C stir fry sauce
1 lb package of wide Thai rice noodles, cooked
Brown the ground beef in a large pot. Add the carrots, garlic, onions. Stir often over medium heat. When carrots are soft, add the cabbage and salt. Stir often until cabbage is completely wilted down. Add sauce. Serve hot over rice noodles. If you like spicy, use Red Curry paste with coconut milk, instead of peanut sauce.

Maryland Markets: Silver Spring and Bethesda

Weekend CSA Thanksgiving Share:

For Saturday and Sunday deliveries to Silver Spring and Bethesda Farmer's Markets

Sweet Potatoes
Carrots
Broccoli
Butternut Squash
Japanese White Turnips
Onions
Tuscan Kale
Garlic
Red Cabbage
Bok Choy

Week of Novmeber 14th

Projected CSA menu:

Sweet Potatoes
Store at room temperature

Carrots
Store in the fridge

Broccoli
Store in an opened bag in the fridge

Red Cabbage
Store in the fridge

Garlic
Store at room temperature

Bok Choy
Store in a sealed bag in the fridge

Tuscan Kale
Store in a sealed bag in the fridge

Onions
Do not need to be refrigerated

Japanese White Turnips
Remove edible greens and store both separately in the fridge in bags

Acorn Squash
Store at room temperature

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Next Week: All deliveries will be made a day early to ensure that all our CSA members receive their bounty before the holiday! There will be NO THURSDAY delivery. All unclaimed shares are automatically donated.

A super moon November to remember! Cold and frosty mornings burning off into sunny, very warm, afternoons; the best weather recipe for growing fall broccoli. We were at peak season in mid-October, harvesting broccoli multiple times a week. Each harvest gives us about 2 weeks' worth of CSA and market broccoli to distribute and luckily it holds well in our cooler for up for 3 weeks at a time. Now, nearing Thanksgiving, our yields have been slowing down to about once every 10 days. Each broccoli plant gives us one head of broccoli, so one cut and it's done. Still, we have been moving from field to field, basking in the sun and bringing in tons of delicious crowns. Our long-awaited carrots are fresh out of the ground and just in time for the holiday next week. We waited long and patiently to harvest them this year since we know a good hard frost will make for even better tasting carrots. Wondering why we do not grow more carrots throughout the year? Although they are a staple veggie in many households, carrots are extremely difficult to cultivate and even more so if you are an organic grower. They require a lot of tedious care, hand weeding, and labor that we cannot afford in the heat of summer when there are so many other crops to tend to on our diverse farm. None of us like to visit the grocery store for vegetables during the CSA season, but carrots seem to be one of my only stops in the produce section of the store. The reality is, most carrots you buy in a grocery store are coming from a farm (most likely in California) that grows only and explicitly carrots. That is their only means of production and they have perfected it to an agricultural science on thousands of acres of carrots. We are amazed and challenged by what it takes to grow them and we will continue to experiment with carrots until they are successful or no longer sustainable in our farming model. Doing a winter externship on a carrot farm in California is looking pretty good right about now! Until then, enjoy your locally grown organic carrots and savor their minty aroma flavor while they are here. Also, do not peel carrots – for mindless waste and your own health!

Khaya's Korner: Thanksgiving

When I think of Thanksgiving, I think of a plump turkey. That's what my family has every year. Also, our table is filled with: yams, cranberry sauce, corn, and pigs in a blanket. For dessert, we have pies. Apple pies, pumpkin pies, cherry pies, and finally: crème pies. We usually go up to Maine to visit our relatives for Thanksgiving. Last year, they came up to Pennsylvania because my sister had just been born. But, regardless of where we are, we still have a lot of fun. So this year, just have an awesome time at your family's Thanksgiving dinner. ~ Khaya

Acorn Squash with Pasta
6 slices bacon
1 acorn squash- peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 oz. soft goat cheese crumbled. (Or your favorite soft cheese)
1 pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 min. Drain on paper towel, then crumble or break into pieces: set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté' over med. heat for 3 to 5 min. Stir in the broth and salt. Cover and simmer, stirring occasionally until the squash is cooked through and softened, 20 to 25 min... Add half the goat cheese and stir well to combine. Place the cooked Linguine in a bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

Cabbage Blush from member Karen Kline
Red Cabbage
Honey Dijon Mustard
Blue Cheese
Directions: Slice Red Cabbage to a medium slaw
Add to boiling water
Cook as per blanching
You don't want to lose too much of the bright red color but cabbage should be semi soft
Drain well
Turn to bowls and add Honey Dijon dressing until thoroughly coated
Add a good mild creamy blue cheese for the topping to taste

French Braised Turnips and Carrots
5 carrots, cut into 1/2 inch slices
3 turnips, cut into 1/2 inch slices
2 C chicken or vegetable stock
2 t sugar
2 T butter
Salt and pepper to taste
Place carrots and turnips in a large, heavy saucepan with all other ingredients. Cook them, partially covered over medium heat until tender, about 20 minutes. Sprinkle with favorite herb(s) and serve in a warmed dish. 4-6 servings

Sweet Potato Pie
3-4 med. Sweet potatoes or yams (1 and 1/4 - 1 and 1/2 lbs)
1/3 C. softened butter, 1 / 3 C. sugar, 1 / 3 C. Brown Sugar, 1 / 2 tsp. Salt
1 / 4 tsp nutmeg, 2 eggs, beaten, 1 tsp vanilla, 2 / 3 C. milk, 1 unbaked 9" pie crust
Boil Sweet Potatoes until tender. Cool slightly-peel & mash (about 2 cups). Combine ingredients until creamy. Bake at 350 in oven for 50-60 minutes.
Cool to room temperature before serving. Store in refrigerator

Week of November 8th

This week's projected CSA menu:

Nicola Gold Potatoes
Italian Parsley
Bok Choy
Mixed Lettuce Greens
Acorn Squash (Full Share)
Spaghetti Squash (Medium Share)
Onions
Broccoli
Tuscan Kale
Green Cabbage
Cauliflower (Full Share Only)

Thanksgiving Week Only: All central PA deliveries will be made a day early to ensure that all our CSA members receive their bounty before the holiday on Thursday.

If you are traveling for the holiday and would like to switch your pickup site, simply send us an email request by Friday the 18th. To see other pickup options, please visit our website. There will be no Thursday delivery that week!

I am so thankful for the time change. Setting up the stand at our farmer's market early Sunday morning felt like a breeze in the sunlight. It also seemed to bring out the crowds, early, of folks craving fall produce. Many people have been asking us if we are "done" farming now after the frost? No, we still have six weeks to go in our growing season. We are still shocked at how dry it has been without rain but our standard fall crops are still out there happily growing and are still to come like red cabbage and leeks. Root veggies like beets, radishes, and turnips can all survive frosts and temperatures below freezing. Herbs like parsley and all members of the cabbage family like bok choy and broccoli are still coming in from the fields. All bunching greens: kale, collards, and chard are all able to thrive in this type of cold weather. We will even keep some kale specifically growing to endure the winter and snow for kale raab in the spring. Any bagged baby salad greens you receive like spinach or mixed lettuce greens are coming from our unheated hoop houses where they are grown directly in the ground. The rest of the items in your share box are coming from our storage shed built to house long term vegetables. Sweet potatoes, onions, winter squash, garlic, and potatoes are all held here for up to 9 months successfully. Outdoor growing capabilities are slim in the first and last few weeks of our CSA season and this facility has been a huge help to our farm in providing a better variety of items in our share boxes when they need it the most! With this, we can also plan and seed many weeks' worth of each crop knowing it will last in storage. Growing and having enough onions stored to give out every week is a blessing to us all.

November is our month to plant garlic. Each year, we aim to plant garlic when the full moon is waning towards a new moon. Energetically, this is the best time to plant root crops due to biodynamic principals. Our crew has been spending time each day preparing garlic to seed by separating the individual cloves off the stems of each head of garlic. We will continue to strip and stockpile them until the full moon comes. If all goes well with the weather conditions, each clove will sprout into a garlic plant that will be covered with straw and then harvested next July. We will then store it and repeat!

It's the season for roasting vegetables. Potatoes, broccoli, cauliflower, turnips, onions... all tossed in olive oil with your favorite seasonings. Roasted acorn squash with sausage and apples. Warming up at lunch with a hearty cabbage soup or stir fry leftovers. Enjoy November's bounty~

Spaghetti Squash Au Gratin
1 spaghetti squash (2-3lbs) halved (lengthwise) & seeded
1 clove garlic (chopped)
2 Tbsp fresh Italian parsley (chopped)
1/2 tsp salt 1/4 tsp pepper
1 T butter, 1 C half and half or whole milk
1/2 C shredded mild Colby cheese 1 C shredded Asiago cheese
-Place squash, skin side up, on a baking sheet. Bake @ 350 until tender
-Run Tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain any excess liquid. Set aside.
-Combine garlic, parsley, salt, pepper, milk, Colby and 2/3 cup Asiago cheese in small bowl. Fold into squash; place in shallow ovenproof casserole dish. Top with remaining cheese.
-Place mixture into a 2-quart shallow casserole dish & bake 20 minutes in a 450 oven until lightly browned

Moroccan-Style Stuffed Acorn Squash
1 tbsp brown sugar 1/2 cup garbanzo beans, drained
1 ½ tsp butter, melted 1/4 cup raisins
1 acorn squash, halved and seeded 1 tsp ground cumin
1 tbsp olive oil salt and pepper to taste
1 clove garlic, chopped 8oz chicken broth
1 stalks celery, chopped 1/2 cup uncooked couscous
1 carrots, chopped
Preheat oven to 350 degrees F
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Grandma Bevy's Broccoli-Walnut Bake
3-4 cups of trimmed stalks and broccoli florets--steam till bright green
2 C milk 1 C chicken stock-—may substitute vegetable stock (see above)
1/2 C flour 1/2 C butter
2/3 C water 6 T Butter
8 oz stuffing mix or salad croutons, or 2 C bread cubes seasoned with parsley, sage, thyme, salt, pepper.
1 C walnuts chopped
Place steamed broccoli at bottom of buttered 9x13 glass dish. Sprinkle with walnuts. Make a cream sauce with stock, milk, butter, flour. Pour over broccoli. Heat water, add 6 T butter and your bread
(Either packaged or homemade.) Top with the moistened cubes, Bake at 350 for 40 minutes.

Enchiladas with Chard
1 Bunch of chard, washed, stemmed, leaves chopped
1 Large onion, diced 1 Clove garlic, minced
1 Jalapeño, seeded and minced 1x28 Ounce can of Enchilada Sauce
1 Cup sharp cheddar cheese (optional) 1 Tablespoon coconut oil
1 green onion, sliced 1 and 1/2 Cup black olives sliced
8 Corn tortillas Salt & Pepper to taste
Preheat the oven to 350 degrees. Fill a large bowl with cold water and ice cubes to use as an ice bath. Fill a large pot full of water and bring to the boil. Cook the chard for 2 minutes, strain and submerge in the ice bath to stop the cooking process. In a large skillet, heat up the coconut oil and add the onion and garlic. Cook until translucent and then add the chard and minced jalapeño. Cook for an additional two minutes. In a small shallow saucepan, heat up the enchilada sauce. Start with one tortilla by submerging into the sauce and cook for 60 seconds. Using tongs gently remove the tortilla and place in a casserole dish, fill with the chard mixture, adding a small amount of cheese, if using. Roll the tortilla over leaving the seam on the bottom. Repeat until the dish is full. Top with the remaining sauce, green onions and black olives. Bake for 30 minutes at 350. Enjoy!

Baked Cabbage from Karena Kell
Cook 1 head of cabbage until soft and tender.
Make 1 cup of white sauce and cool - add 1 can of cream of celery
soup and mix well.
Grease baking dish and put in a layer of the cabbage. Add sauce and shredded cheese, and then repeat...Top with cheese and breadcrumbs.
Bake @ 350 for 1 hour.

November 1st

This week's projected CSA menu:

Sweet Potatoes
Butternut Squash
Bok Choy
Red Beets
Broccoli
Garlic
Baby Spinach
Onions
Cauliflower (Full Share only most likely)

Thanksgiving Week Only: All Central PA CSA deliveries will be made a day early that week to ensure that all our members receive their bounty before the holiday on Thursday.

If you are traveling for the holiday and need to switch your pickup site, simply send us an email request to csa@spiralpathfarm.com

This is what they call an Indian Summer at the start of November. These unexpected warm temperatures have been wonderful to work outdoors in with incredible sunrises and sunsets from the hills of the farm's view. More new fall favorites are coming in like this week's featured bok-choy, a Chinese cabbage that has been harvested for over 5 thousand years! Use the leaves and stalks together. They are mild in flavor and can be used in stir frying, braising, soups, or raw. They are rich in vitamin A and C. Do not wash until ready to use. Check out the simple stir-fry recipe on the back and throw in just about anything in your CSA share this week... broccoli, radishes, spinach, etc.

Just wait until you slice into a watermelon radish. This variety has become increasingly popular due to the sheer beauty of this root vegetable's insides! They are nature's reminder to not judge a living creature on its outward appearance. They do have a little spice "bite" in flavor compared to our French breakfast radishes. Shaved watermelon radishes on a sandwich has become a widespread trend across the county on many restaurant and food truck menus, adding color and elegancy to otherwise bland subs and salads.

Our fall sweet potato dig yielded major success with some weighing in at a whopping 7 lbs.! All sweet potatoes were harvested at once and put directly into a storage room where they are completely dried out/cured before we send them out to be enjoyed by you. Curing all types of potatoes is a part of the vegetable farming process. It ensures the storage and stability of potatoes for up to 9 months. We also aim to grow a lot of them since we can rely on their long-term storage capabilities throughout the winter and into our 2017 CSA season. Store your sweet potatoes at room temperature away from direct sunlight. Some of these "clunkers" could feed a small family for a few days. Do not be intimidated by size; our sweet potatoes can be cut and further used in chunks at a time from the same potato. We always recommend not peeling the skins, since they are the most nutritious and delicious part of the potato!

Butternut squash lovers: here is your first wave of this hearty winter squash. Comparatively, it will taste much like the butterkin we gave in October, with a more yellowish color and nutty flavor. Butternut makes great soup, desserts, or simply roasted squash. Enjoy ~

Khaya's Korner: Election Day

Wow! 2016 has been a crazy election year! While Donald Trump and Hilary Clinton face off on November 8th my middle school will be holding a mock election for young people. WE get to vote with ballot boxes and do rallies for our favorite candidate. It is very important that you vote. You are very lucky you have the right to vote, because in some countries women aren't allowed to vote. Many people who don't register to vote are leaving the people who do vote in charge. In this country women and men can vote, and let's not take that for granted. So, everyone get out and vote this year! ~ Khaya

Butternut Squash Curry Soup
Sauté for 15 minutes in a large stock pot on low heat:
4 T butter
1 C chopped yellow onion
4 t curry powder
Add: 2 medium butternut squash (about 3 lbs or 4 C chopped squash)
peel with a vegetable peeler, halve, remove seeds, chop OR to prepare squash another way: cut in half lengthwise, put face down on cookie sheet and bake at 350 degrees for about an hour or until very soft. Allow to cool. Remove and discard seeds. Scoop out pulp and add to the cooked apples/onions/chicken broth, as below& then puree entire stock pot in a food processor or blender
2 apples, peeled, cored, chopped
3 C chicken or vegetable stock
Bring to a boil, and then simmer on low heat for about 25 minutes. Pour soup through a strainer or colander, reserve liquid. Move solids to a food processor or blender and puree, adding 1 C reserved stock. Return puree to the pot, add more liquids to adjust consistency. Add 1 C apple juice (or may use the soup liquids) and salt and pepper to taste.
Serve with a garnish of peeled grated apple

Bok Choy Stir Fry from The Rosemary House in Mechanicsburg
Prepare the sauce and set aside:
1 Tbsp. low sodium soy sauce
1 tsp. brown sugar
1 tsp. rice vinegar
1/2 tsp. Chile sauce (optional)
Prepare the veggies:
Wash, cut, slice, chop whatever veggies you have on hand. We used yummy peppers, red onions, minced garlic, and Bok Choy (leaves and stems, separated). Lots of all of them!
Line a frying pan with a thin layer of water, steam/sauté the onions, peppers, and garlic until tender but still with a slight crunch. Add the Bok Choy stems and sauté until tender. Note: Add more water if it has evaporated away. Add the leaves and sauté until wilted. Add sauce, and stir-fry an additional minute. If desired, sprinkle with green onions or raw cashews. Serve over rice, or not. Enjoy!

Baked Sweet Potato Fries
Cut raw sweet potatoes into French fry sticks or cubed. Leave skins on. About 4 cups.
Toss with olive oil, 1/2 tsp. cumin, 1/2 tsp. salt in a large bowl.
Pour onto 1 or 2 baking sheets and spread in one layer.
Bake at 350 for one hour.
Or for crispier fries prepare sweet potatoes the same way, just set oven to 425 instead and bake fries for 15 minutes, then flip them, and bake for another 10-15 mins.

Creamy Sweet Potato & Cumin Soup
2 Tbsp. Oil
1 lg. Sweet onion sliced
2 tsp. Cumin
3 Sweet potatoes, peeled & Cubed
1 1/2 qt. Chicken broth
1 3/4 C. plain yogurt
2 Tbsp. parsley, chopped
1/4 C. toasted pumpkin seeds
Saute` onions & cumin with oil in soup pot. Add potatoes & chicken broth and bring to boil. Reduce heat & simmer 20-25 minutes.
Puree soup with 1 1/2 c. yogurt & parsley. Serve each portion with dollop of yogurt & sprinkle of pumpkin seeds.

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