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Weekly Farm Newsletter

Week of June 18th

*Tentative CSA Menu:

Green Beans
Zucchini
Sugar Snap Peas
Romaine
Cucumbers
Cilantro
Snow Peas
Mixed Greens
Tomatoes
Strawberries (Medium Share who have not received yet)
Patty Pan Squash (Full Share)
Oregano

We are delivering CSA shares on Wednesday, July 4th

We have a hot week ahead of us to bring on the summer solstice this week. Plenty of sunshine and dry weather has helped yield a large strawberry crop, finally giving us enough to distribute to our medium share members. I, for one, can sleep a little better at night now knowing all our supporting members will be able to experience one of our exclusive crops of fruit that is only available to our CSA members. The beginning of strawberry season was quite a struggle with all the rain we received earlier in the month. Luckily, we are now at their peak harvest and thoroughly enjoying their sweet and tart flavors as our daily dessert. Our first wave of green beans is looking and tasting superb. This is our first time growing green beans inside and so-far it has worked to our advantage when it comes to insect control within the high tunnels. These green beans look tremendously better than our annual outdoor ones that are ready in late July-August and can be very "buggy." We aren't the only ones who enjoy the sweet and crisp flavor of raw green beans. Just a reminder, we do not spray any type of herbicide or pesticides on our produce to prevent insects from sharing the environment with us. Get ready for a decent amount of green beans this summer, a vegetable we are working hard to master growing. Now that the temps are too hot and our early spring high tunnels of leafy greens are done for the season, we are tilling and planting a big wave of summer green beans that can take the heat all summer under the plastic coverage. New to the farm this year (and soon to come in your share) is the highly requested patty pan squash. It can be used in all recipes for zucchini. Leave their tender skins on for flavor and color. Shaped like an alien spaceship, the patty pan squash comes in a variety of ripened colors and patterns like white, yellow, green, spotted, striped, or solid. They are all ripe and ready to use. Slice and sauté, grill, or stuff with your favorite ingredients. Enjoy!

Khaya's Korner:
Hi everyone! I hope you have had a good week/ weekend. Today I am going to tell you about the rhubarb on our farm. Right now, it is doing great. In previous years, it has only been in CSA shares for a week or two, at most. This year, it has been in been in your medium or full share for almost an entire month! Sometimes, when my mom wants to cook with it, we will go over to our other farm, Freeman Hollow, and pick it in large quantities. My mom likes making strawberry rhubarb crisp, and we like eating it; so rhubarb can get used up pretty quickly in my house. If you want the recipe for rhubarb crisp, visit Spiral Path Farm's website: www.spiralpathfarm.com .
~ Khaya Brownback

Zucchini Cheddar Bites
3 cups shredded zucchini peel on
¼ tsp salt
½ cup sharp cheddar cheese
¼ cup whole grain seasoned bread crumbs
½ cup chopped white onion about ⅛ of an onion
½ cup shredded carrot 2 carrots
1 egg
1 garlic clove minced
Garnish with green onions
Shred zucchini with a food processor or with a grater.
Spread shredded zucchini onto a few layers of paper towels, into a thin layer. Sprinkle with salt and set aside for 15 minutes. Mix remaining ingredients in large bowl. Press excess water out of zucchini with a dry paper towel and mix in with everything else. Spoon golf ball-sized rounds onto a greased or parchment paper-lined cookie sheet.
Bake at 350 degrees F for 30-45 minutes, or until tops are brown and crisp.

Blackened Green Beans with Garlic & Sesame/Ginger sauce
Snap the ends from 1-2 cups Green Beans –leaving the "tails" & leave the beans whole length (this makes a beautiful presentation) Peel & slice 3 cloves garlic. In a large heavy skillet, heat 3 Tbsp olive oil to very hot – add the beans all at once. Stir frequently on high heat till they begin to blacken (should be bright green & crispy). Add the garlic & sprinkle with ½ tsp salt & ¼ tsp pepper. Stir often for another 5 minutes. Remove from heat. Drizzle with ½ cup prepared sesame-ginger salad dressing & 1 tsp fresh grated ginger.

Italian Stir-Fry
Slice 1 onion (or spring onion w/ top), 1 whole fresh garlic head, 1 cup cabbage, sliced thin. Sauté in ¼ C olive oil in a large skillet. Slice zucchini and yellow squash into rounds. Add to skillet when cabbage begins to brown. Stir and allow to cook 5 minutes only. Add 1 t salt, ¼ t black pepper or red pepper flakes, 1 t dried Italian herbs, or minced fresh basil & oregano. The addition of chopped tomato is great at this point or save your very first ripe one for eating fresh. Sprinkle with fresh Asiago or Romano cheese. Serve over pasta or on its own. Savor all the fresh tastes of the farm...use this mix on awesome vegetable pizza or sandwiches too.

Zucchini-Sausage Recipe from CSA member Susie Stum
1 lb sausage
1 cup sliced sweet onions
4 cups grated zucchini
2 cups chopped tomatoes
1 tsp lemon juice
1 Tbsp chopped fresh oregano (1/2 tsp dried
1 Tbsp chopped fresh basil (1/2 tsp dried)
1/4 tsp black pepper
dash of tabasco (optional)
1 cup grated mozzarella cheese
Brown sausage in bite-sized pieces in a large skillet until almost fully cooked (10 min or so) .(You can use any type of sausage/kielbasa that you like. I prefer fresh kielbasa in the casing and can just squeeze bite-sized pieces right into the pan.) Add sliced onions and cook 5 more min. Add the rest of the ingredients and cook in covered skillet 10+ min, stirring several times. Sprinkle cheese over the top and
cover again until melted. Serve right from the skillet and enjoy!

Terra's Salad Dressing
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.

Week of June 11th

**Projected CSA Menu:

Zucchini
Turnips
Tomato
Head Lettuce
Cucumber
Kale
Mixed Greens
Strawberries (full share)
Sugar Snap Peas
Snow Peas
Sweet Potatoes

Just as our rhubarb and asparagus season ends, we are greeted by new and exciting produce like zucchini and peas to fill the void. Some of you are totally overwhelmed by rhubarb and are happy to see the season end; while others have been relishing and savoring the flavor and memories it brings to their kitchens. We have received so many touching stories and positive feedback about how much the taste and smell reminds many people of their childhoods. So, after 4 weeks of harvesting this old- fashioned treasure, we have mixed emotions to see the patch come to an end. Here's a toast to the incredible harvest this season. In my glass: a fresh cut stick of rhubarb, strawberries, mint, and gin. If you are backed up on rhubarb, chop into 1-inch segments and freeze in a sealed bag. It is only around for 1 month a year!

Green and golden zucchini are starting to come in. The first harvest is always the smallest but get ready to see this staple crop on the share menu each week for at least 3 months! Our two varieties of spring peas are ready: sugar snap and snow peas. Both can be eaten raw and do not need shelled. Just pull off the caps and string and enjoy. Sugar snap peas need no further introduction than their name and are great for just simple snacking. Snow peas chop deliciously into a raw greens or potato salad. They also are my absolute favorite veggie to throw in a stir-fry. Sautee snow peas until they turn bright green – 5 minutes max.

Our Japanese white turnips are sweet, crisp, and large. Turnips do not need peeled and can be shredded raw into a salad. However you like to eat veggies is how you should cook your turnips: sautéed, roasted, baked, boiled, grilled. Paprika, salt, and pepper is our best suggestion to enjoy this very healthy and underrated vegetable.

Khaya's Korner:
Hi everyone! Today I am going to tell you about the mouse and the snake. I know this may sound like a fairy tale, but it is an actual event that happened earlier this week. Let me tell you about the mouse first. While my mom was emptying the trash bags, a mouse scurried out and jumped out her. She managed to shake it off, but it ran into the house. Next, about the snake. There was a garter snake laying in between our glass and screen door. Normally, snakes are very afraid of humans, so we think this one smelled the mouse and slithered in. I'm glad I didn't get to see either of these animals! If anyone has any questions, comments, or suggestions aimed at this week's newsletter, feel free to contact me at: csa@spiralpathfarm.com .
~ Khaya Brownback

Strawberry Rhubarb Pie from CSA member Don Slater
Make up pie dough for a 9" pie with top crust.
4 cups diced rhubarb and optionally up to 50% strawberries
1.5 – 2 cups sugar (the more strawberries, the less sugar)
1 tablespoon butter
7 tablespoons flour
Mix thoroughly in a large bowl
Place the bottom crust in a 9" pie pan
Spoon the filling into the crust
Cover with the top crust and cut vents.
Bake at 450 for 10 minutes, then lower temperature to 350 and bake for another 30 minutes.

Kale/Rice Skillet Meal
2 C chopped carrots and 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 and 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.

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. 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. Bake for 25-30 minute until bubbly and brown.

Spring Fling
1 C sugar snap peas (OR snow peas)- capped and strings removed
4 pearl onions, the spring onion bulb, cleaned, not green tops
2 C chopped potatoes with skins
2 C water, ½ t salt
1 T finely minced parsley
pepper to taste
½ C cream or half and half
Bring potatoes, salt, and water to a boil, then simmer till potatoes are just tender. Add the peas and onions to top of pot and allow to steam with a lid on, just until onions are soft and peas are still bright green. Then drain off potato water, save for soup or broth making. Stir in the cream and pepper to taste. Serve yourself up a bowl, a traditional Spring dish and so delicious. This recipe can be easily doubled.

Week of June 4th: Begin Summer Shares

Tentative CSA Menu:

Cucumber
Red Leaf Lettuce
Radishes
Rhubarb
Swiss Chard
Parsley
Mixed Greens
Tomato
Strawberries (Full Share)

Welcome aboard and Happy 1st CSA delivery to our Summer Share and June Sampler members!

Mark your calendar for our 2 Open Farm Days: Saturday July 21st and August 25th

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.

Holy rhubarb! This marks our third week of harvesting from the same patch and what a year it has been; by far our biggest yield on record. Getting overloaded with rhubarb or not sure how to use it all up right now? Simply slice it into 1-inch segments and freeze in a zip-lock bag. No blanching or prep needed for them to safely store in the freezer for later. If this is your first experience using rhubarb at home, here are the basics: always discard any remaining leaves on the stalks since they are inedible and poisonous. Rhubarb is very sour and most often used in desserts, drinks, and jams to enhance the flavor. Both green and red rhubarb stalks are equally ripe and useable. You can expect rhubarb to store in your fridge up to 3 weeks, just in-time for our strawberry season. Check out the back for our family's classic Rhubarb Crisp recipe. In 1978 when my parents bought the farm (at the ripe age of 22), they started their first rhubarb patch. After waiting 2-3 years for it to establish, which is the typical amount of time for this perennial to begin yielding, they were finally able to reap the sowed roots in some well-deserved strawberry rhubarb pies. After that, they were hooked and began testing new recipes each year. A rhubarb patch can last for 20 years and does best when planted in a field that borders the woods since the local deer herds are known to come out and nibble on our crops and they do not like rhubarb. Our current patch is over 3 years old and we are aiming to keep it thriving for another 10-12 years. Why was this year our biggest yield? Weeding. Extra thorough care in taking the time to weed late in the fall last year. This allowed the plants to thrive and grow without competing or sharing rain, soil, and nutrients with invasive weeds. Enjoy – this is definitely the last week of this springtime treasure. Coming soon: zucchini and peas.

Khaya's Korner: Hi everyone! Today I am going to tell you what it's like to live on the farm. First, I get to go out and explore nature every day. There is such an expanse of land, I can go out and walk, or ride the four-wheeler, pretty much whenever I want. Also, I can usually have a job in the fields or the packing house. I help with many different things once school is out for the summer. Another cool thing about living on the farm is that we (my mom and I) can prepare our own fruits and vegetables for dinner. It is a very amazing (and different) experience!
~ Khaya Brownback Age 12, third generation on the farm

Rhubarb Crisp Makes one 9x9" dessert~ double recipe to make in a 9" x 13 "pan
Cook in saucepan over medium heat until it becomes a "mush" about 15 minutes :
2 C chopped Rhubarb (not any of the leaves)
¾ to 1 C raw sugar
¼ C water
Stir in and simmer 1 minute:
1 T cornstarch or arrowroot powder blended with 1 T water-this thicken the mush for pies or crisp recipes
Pour Rhubarb Mush into buttered 9" x 9 "pan. Top with the "Crisp" and Bake at 375 degrees for 25 minutes or until bubbly
The Crisp: mix by hand, by rubbing ingredients together until crumbly
½ C butter
½ C flour
1 C quick or rolled oats
1 t cinnamon
½ C sugar
Serve with vanilla ice cream, a dollop of fresh cream, or whipped fresh cream
*To Make Strawberry Rhubarb Crisp: add 1 C chopped fresh or frozen strawberries

Deirdre's Loaded Scalloped Sweet Potatoes and Swiss Chard
Sweet potatoes- 6 C sliced very thin, skins on
Spring Onions -1/2 C sliced thin, bulbs and green tops (may substitute sweet onions)- set aside 2 T
Kale or Swiss Chard -4 C chopped
Salt- 1 t and black pepper ¼ t
4 T flour
Half and Half – 2 C blended with 1 C plain Greek yogurt or 1 C sour cream
Cheddar Cheese-—4 C shredded
Butter a 9x13 glass dish. Pre-heat oven to 350 degrees. or see crockpot version below.
Prep all of the above in separate bowls or plates
Build layers in your 9 x 13 pan; sweet potatoes (single layer), then ½ spring onions, ½ kale, ½ the salt and pepper, then 1/3 the cheese. Sprinkle the layer with 2 T flour. Repeat for another layer. Slowly and evenly, pour your half and half blend over your layers. Make about 2 layers, ending with sweet potatoes. Top with cheddar cheese and 2 T chopped spring onions
Bake uncovered for one hour and 20 minutes.

Rhubarb Custard Pie "Not too sweet with a tart rhubarb flavor and a crunchy delicious topping"
PIE FILLING
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb chopped into small pieces
TOPPING
1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt
Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly". Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.

Rhubarb Lemonade
2 cups chopped rhubarb
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/2 cup lemon juice, (approx. 3 lemons)
2 cups ice cubes
10 lemon slices
In large saucepan, stir together rhubarb, sugar, 3/4 cup water and lemon rind; bring to boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes.
Remove from heat; stir in lemon juice. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, mix syrup with 5 cups water; stir in ice to chill. Garnish with lemon slices.

Rhubarb Soda with Mint
Ingredients:
Soda water
Rhubarb syrup
Strawberry
Fresh mint leaves, washed
Ice
Rhubarb Syrup ~~ makes approximately 2 cups
2 cups granulated sugar
2 cups water
2 cups rhubarb stems, chopped into rough 3-cm chunks
Put sugar and water on to boil over high heat in a large pot (the rhubarb will foam, so you need room).
Once boiling, add your chopped rhubarb and boil for 2 minutes. Take off the heat and let cool completely.
Decant into a clean jar, store in the fridge.
Add ice to a highball glass. Tear several mint leaves into small pieces and sprinkle over ice.
Add 2 to 3 tablespoons of the rhubarb syrup, and top up glass with soda water, adjust sweetness to taste by adding more syrup.
Slice strawberry in half and tuck down in the glass just below surface of the liquid. Sprinkle a few more pieces of mint, or a few whole leaves. Enjoy!

Week of May 28th: Delivery 6

Tentative CSA Menu:

Rhubarb
Romaine
Spring Onions
Sweet Potatoes
Cilantro
Mixed Greens
Lacinato Tuscan Kale
Asparagus (Medium)
Cucumber (Full)

Brilliant sun and rain has kicked the farm into high gear as we head into the month of June. We are still waiting on our strawberries to ripen out there. White flowers and green berries are lining the field rows, with an eager farm crew keeping a close eye, every day, for the first signs of pink and red. Hoping to see some in the shares by next week; which also happens to mark the first delivery for our summer share members. Lots of transplanting and seeding is happening all around the farm after a slight delay in game from the rain earlier this month. Our watermelons were all successfully planted and are happily stretching out their roots in the ground. The first wave of field tomatoes is staked and trellised. An indoor wave of San Marzano and red-round tomatoes is expected to ripen and come in the next several weeks. Our peas are looking good and just-now beginning to flower. Another wave of crispy radishes will most likely be coming in next week along with more of our favorite Japanese white turnips. We hope you have enjoyed the strong yield of greens this season, especially the spinach and bok choy's luscious leaves. Sadly, the hot sun has concluded both of their growing capabilities until later in the fall.

Tuscan kale is a slightly sweeter, softer version of the standard curly kale that was in your share last week. It is also known as lacinato or dinosaur kale, but I like to call it by its geographical name where it originated. Kale is one of the healthiest vegetables in the world, so you definitely want to be sure you are receiving the maximum nutrition and flavor from this "super food." To ensure quick and even cooking, cut the leaves into ½ inch slices and the stems into ¼ inch lengths. To get the most health benefits from kale, let sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit can further enhance its beneficial phytonutrient concentration. Steam for about 5 minutes, then add to rice, pasta, other veggies, or just as a side on its own to enjoy the flavor.

Our romaine head lettuce is in and ready to satisfy all doubts and concerns of the infamous lettuce recall they had out west. Rest assure that all produce in your shares is coming directly from our farm in south-central PA and we are the only ones to have handled your food before it reaches your home and families. Not many consumers can claim that factual knowledge without a CSA membership nowadays!

Khaya's Korner
Hi everyone! Today I am going to tell you about my favorite season: spring. I love spring because it is the season where the world is "reborn". A long, bleak winter is over, and a new season has begun. Soon, snow starts to melt and you can see the tips of tiny grass blades. After this, a few flowers start blooming and turning their petals towards the sun. Within about a month, there is something called Leaf Pop- Out Day. That is when suddenly, in a few days or maybe even less, the leaves on trees start rapidly appearing. It is beautiful and amazing. I hope everyone has a great season, whenever it is! ~ Khaya Brownback

Rhubarb Coffee Cake
Mix: 3 cups flour
1 cup organic shortening or butter
1 ½ cup sugar (save ½ cup for topping)
Add: 1 tsp vanilla
1 tbsp baking powder
3 eggs
½ tsp salt
1 cup milk
2 cups rhubarb or ( 2 cups blueberries)
Bake at 350 in a 9x11 pan

Rhubarb Custard Bars
Ingredients: 2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING: 2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING: 6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Directions
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Massaged Kale Salad from CSA members Dennis and Maryann Mawhinney
*Prepare no sooner than one hour before serving.
Remove stems then tear into bite-sized pieces.
Place kale pieces into a bowl and sprinkle with enough olive oil (or bacon fat) to coat.
Sprinkle with coarse kosher salt and massage the kale in the bowl until soft.
Refrigerate until ready to serve.
Sprinkle with fresh lemon juice to taste and serve.
You can also add chopped scallions with the green tops, real bacon bits, or other greens.

Lacinato Kale Wraps
1 bunch lacinato kale, rinsed as a bunch and slice thin the whole bundle including the stems,
1 T minced garlic, 1 onion, chopped, 2 C sliced carrots
½ lb. bacon, chopped uncooked into small pieces, or ½ lb. sausage and ¼ C olive oil
¼ C chicken broth or potato water or water
1 t salt, ¼ t black pepper, + ½ t crushed red pepper (only if you like lots of heat)
6-8 of your favorite tortilla wraps (flour, cornmeal, or seasoned)
½ C fresh grated Asiago cheese (or other hard sharp cheese)
Sauté the onions, garlic, carrots, and bacon for about 10 minutes on medium high heat. Stir often. Add the sliced kale all at once and stir often for about 10 minutes. Pour in the liquid and seasonings and cover steam for another 10 minutes. Gently warm the tortilla wraps. Spoon about ½ C Kale mix into a wrap, dust with cheese, wrap and enjoy.

Week of May 21

Tentative CSA Menu:

Rhubarb
Green Leaf Head Lettuce
Spinach
Turnips
Bok Choy
Spring Onions
Kale
Sweet Potatoes
Asparagus (Full Share)
Basil (Full Share)

Our Open Farm Days this summer are Saturday July 21 and August 25

Rhubarb is a perennial plant that has celery-like stalks that are greenish pink to dark red in color. Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit. It is most often cooked and sweetened with sugar. It can be eaten raw with a little sugar sprinkled over it, but it is generally cooked with other ingredients. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. It makes a delicious pie filling and can also be used to make jellies, jams, cakes, muffins, and other desserts. It can also be used in savory dishes and is good as a sauce to serve with meats and fish. Before storing rhubarb, remove any leaves from the rhubarb stalks and discard! Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Trim just before using. Rhubarb can be frozen for future uses by cutting the stalks into 1-inch lengths and packaging in airtight bags or by stewing first and then freezing.

Japanese white turnips are nicely sized and ready to be enjoyed while it's still technically spring. We love this variety for their sweet, crisp, and juicy flesh. New to trying turnips? Before cooking, try shredding or slicing them raw onto a salad like you would with a carrot or red cabbage to add an extra crunch and flavor. They do not need peeled and the size of a turnips does not change the flavor or texture of the vegetable. Not a fan of them raw; cut into wedges and roast on a baking sheet with potatoes and sweet potatoes in your favorite seasonings to make turnips fries. Once cooked, they are delicious dipped in ranch dressing or covered with butter or cheese. You can also easily add them to mashed potatoes, diced in a stir-fry with bok choy, or simply boiled. Don't forget that the turnip greens (and stems) are edible and beyond nutritious! They taste very similar to mustard greens and are best enjoyed wilted with a little salt and lemon juice or balsamic vinegar. Add your turnips tops to soups, smoothies, or blended with other greens like kale and spinach.

We've had enough rain to keep us from planting since early last week. All we need now is a few sunny days to dry it all out and keep everything growing and coming on strong. Snow peas, sugar-snaps, romaine lettuce, and more herbs expected by June.

Khaya's Korner: Hi everyone! Today I'm going to tell you about my favorite veggie: broccoli. I know, I know, aren't kids supposed to hate broccoli? That, my friend, is an urban legend. Yes, some children don't like it; but I know many little kids who love broccoli! Maybe it's just the way my mom makes it; fried in a cast iron pan with garlic and butter. But one things for sure: I love it! There are so many good recipes with broccoli as their main ingredient. Plus, it is very good for you. All in all, I love broccoli and you should too! Have a great week! ~ Khaya Brownback

Rhubarb Crisp
Makes one 9x9" dessert. Double recipe to make in a 9" x 13 "pan
Cook in saucepan over medium heat until it becomes a "mush" about 15 minutes :
2 C chopped Rhubarb (not any of the leaves)
¾ to 1 C raw sugar
¼ C water
Stir in and simmer 1 minute:
1 T cornstarch or arrowroot powder blended with 1 T water-this thicken the mush for pies or crisp recipes
Pour Rhubarb Mush into buttered 9" x 9 "pan. Top with the "Crisp" and Bake at 375 degrees for 25 minutes or until bubbly
The Crisp: mix by hand, by rubbing ingredients together until crumbly
½ C butter
½ C flour
1 C quick or rolled oats
1 t cinnamon
½ C sugar
Serve with vanilla ice cream, a dollop of fresh cream, or whipped cream
*To Make Strawberry Rhubarb Crisp: add 1 C chopped fresh or frozen strawberries

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.

Japanese Turnips with Miso (Braised)
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine) [or any other sweetened alcohol]
Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) [ cut into 1inch cubes] and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender, and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute. Serve with cooked rice topped with toasted sesame seeds

French Braised Turnips and Carrots
5 carrots cut into ½" slices, 3 turnips cut into ½"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.

Week of May 14th

Tentative CSA Menu:

Bok Choy
Italian Parsley
Kale
Sweet Potatoes
Spinach
Spring Onions
Mixed Greens
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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