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Weekly Farm Newsletter

Week of June 19th

This week's projected CSA harvest menu:

Garlic Scapes
Green Leaf Lettuce
Snow Peas
Italian Parsley
Yellow Onions
Mixed Lettuce Greens
Sweet Potatoes
Sugar Snap Peas
Radishes (Full Share Thursday)

Mark your calendars for our 2 Open Farm Days this summer:
Saturday, July 15th and Saturday, August 19th from 9 am to 2 pm
All members are invited to attend for free and we welcome extended family and friends to join us here to experience the farm and see where all your produce is coming from! PYO flowers and herbs, self-guided walking tours and hayrides. Kid events, wood fired pizzas, and a potato dig. More info coming soon...

Garlic Scapes (aka green garlic) are the immature seed heads and stalks, trimmed from the growing garlic bulb in June to give the bulb more energy to grow. Hard-neck garlic varieties send up a scape (flower stem) that may be harvested and used before it opens and flowers. Garlic scapes can be used for the early taste of garlic without sacrificing the bulb; we can have our garlic and eat it too! It keeps very well in a plastic bag in the fridge and you can substitute garlic scapes in any recipe where garlic is called for. To prep: chop all green stems and white seed head, discard any dried brown tips. One way to serve: sauté briefly in melted butter and add to any dish like scrambled eggs, burger topping, or sautéed veggies. Garlic scapes pair deliciously with many of the items in your share this week: snow peas, zucchini, parsley, and sweet potatoes.

Zucchini is one of the most versatile vegetables and it is here to stay until September (if all goes well in the growing season). Both green and gold varieties taste practically the same and are interchangeable in any recipe. There is no need to peel zucchini before cooking since the skins are tender and delicious. Zucchini has a very mild flavor, so it tends to pair well with strong flavored foods like tomatoes, onions, and herbs. Try sautéing in olive oil and garlic and add it to your favorite pasta dish or homemade sauce. For grilling, cut into larger chunks and brush with olive oil to sear on both sides. Traditional fried zucchini gets dripped in an egg wash, breaded, and then fried in oil. You can also grate zucchini into crab cakes, crepes, or even desserts like chocolate cake/bread, cookies, or brownies. Zucchini makes any dessert extra moist and healthy. One of the only downsides to zucchini is that is does not freeze well since it is so watery. You can, however, freeze prepared dishes with zucchini like lasagna, casseroles, and chocolate chip zucchini bread. Enjoy!

Khaya's Korner
Hi everyone. Khaya here. Summer is a great time to try out some new recipes. My grandma teaches me how to make some new foods all year round, but in the summer-time it is especially delicious. This is because there are so many good foods that use strawberries. Strawberries are the best kind of food... they're so juicy and yummy. So, say you are having a picnic; pack some strawberries. If you don't like strawberries, there are lots of other foods to try this summer. There are cucumbers, carrots, cantaloupe, watermelon, and much more. So, this summer, try something new.

Farmer Mike's Zucchini Crab Cakes
4 C zucchini grated, do not peel
½ C Parmesan cheese
2 C Italian seasoned breadcrumbs
2-3 t Old Bay seasoning
1 T mayonnaise
4 eggs
1 T onion, minced
2 cloves garlic, minced
Mix all ingredients together. Form into patties. If too moist, keep adding breadcrumbs until they can be formed without too much stickiness. Then coat each side of the cakes with breadcrumbs and fry in hot oil until browned and then flip and fry the other side. Top with a slice of your favorite cheese and serve on a bun with tomato and lettuce. Simply delicious.

Garlic Scape Pesto
1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil, dill, or parsley
Combine the scapes, pine nuts, lemon juice
and zest, salt, and pepper in the bowl of a food processor. Pulse about 20 times, until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze. Pesto is
wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish. (makes about 1 cup).

Cucumbers with Ginger Sesame Dressing from Alison Rosen
3 cucumbers, peeled, seeded, and thinly sliced
3 T. toasted sesame seeds
1/3 c. sugar
1/3 c. rice vinegar
3 T. soy sauce
2 T. sesame oil
2 T. fresh grated ginger
Wisk all ingredients (except cucumbers). Toss with cucumbers, chill before serving.

Zucchini Chocolate Cake
Blend: 1 c. brown sugar
½ c. butter
½ c. sugar
½ c. veg oil
Add: 3 eggs, 1 t. vanilla
½ c. buttermilk~ make at home- add 1 t vinegar to ½ C milk, stir and let sit 10 minutes OR use ½ C plain yogurt
Mix together and add:
2½ c. flour
4 Tbsp. Cocoa
2 t. baking soda
½ t. salt
½ t. cinnamon
Stir in: 2-3 c. grated zucchini, no need to peel
Pour into greased and floured 9x13" pan--Sprinkle on top: 1c. chocolate chips
Bake at 350 degrees for 45 minutes. OR for about 20 -24 cupcakes, spoon batter into paper cups, make 2/3 full, sprinkle with chocolate chips and bake about 20 minutes.

Week of June 12th

This week's *tentative CSA menu:

Snow Peas
Spring Onions
Swiss Chard
Mixed Greens
Fresh Mint (Full Share)
Yellow Onion

The first heat wave is in effect, with temperatures expected to reach 90 degrees for most of the week. Our irrigation system and lines have been ready and in place for the anticipated dry summer heat. We use two different types of watering methods: drip tape and overhead irrigation. Drip tape is the most common irrigation method used around our farm. Before planting, when we are preparing the beds and soil to receive transplants, we line black irrigation drip tape down the center of each row. Each transplant or seed is then planted closely beside the drip tape so that the water goes(drips) directly into their root system. Most of our fields have 8 rows of crops growing with 8 lines of drip tape that are connected to a manifold at the beginning of each field. The manifold is the direct connection between the drip tape and our farm's well. Since we do not have access to a stream or other naturally flowing ground water, we had a 500 ft. well dug in the early 90s that works fantastically for our farm's needs. In the heat of summer, during a week like this, we are irrigating 24 hours around the clock to keep up with our watering demands. It is simply a matter of water pressure that keeps us from being able to water everything at once. So, we are constantly moving from field to field turning on and off different irrigation zones and their manifolds all around the farm. It takes a lot of field management skills to rotate, prioritize, and continuously check on the soil conditions during the dry season. The first heat wave of June is typically when our first zucchini squash is harvested and it is right on schedule with making its first appearance this week in our packing house. We grow two varieties of zucchini: green and gold. Both taste and look very similar and you will definitely be seeing a lot of it over the next weeks/months to come. Our strawberry season is winding down along with spring onions and radishes. The week's leafy green is our beautiful and lush Swiss chard. Chard belongs to the same family as spinach and you can cook it just the same. I always recommend sautéing it with onions and garlic and eating over potatoes with some shredded cheese. Or try incorporating it into an omelet or breakfast frittata. Snow peas are in this week. They are sweet and delicious and can be eaten raw on salads or sautéed in a stir fry. They do not get shelled and only need the tops "capped" and removed before eating. If you are sautéing, they only take a few short minutes to cook until they are bright green and tender.

Khaya's Korner
Hi everyone. Khaya here. Today we made strawberry jam. We had to cut the tops off of strawberries so we could put them in a special blender. Then, we added sugar and pectin and boiled the strawberry puree in a really big pot. When it was ready, we started an assembly line. First, my dad ladled out the puree in the jars. Then, I wiped off the top of the jars. After that, my brother put the lids on the jars. Finally, my mom put the jars in a pot. We got two batches done in a short amount of time. Last but not least, we ate peanut butter and strawberry jam sandwiches for lunch. Strawberry jam sure tastes good! Ciao, Khaya Brownback

Swiss Chard & Potatoes
1 bunch of Swiss chard, (chopped fine and use the ribs)
1 large onion chopped,
4 garlic cloves- minced,
1-2 green pepper, diced, (also tastes great with one cut carrot)!
1/2lb bacon- minced before cooking (bacon optional but oh very yummy),
3 C sliced boiled potatoes,
2 C shredded cheddar cheese
Heat 2 T olive oil in large skillet. Add bacon, onion, garlic, and green pepper 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 Fling"
1 C 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.

Roasted Radishes with Herbs from the Washington Post: cookbook author Ellie Krieger
1 bunch of radishes trimmed, with ½ of the stem left on, and halved
1 Tbsp. olive oil
¼ tsp salt
1/8 tsp black pepper
2 tsp chopped parsley leaves
1 tsp chopped fresh dill
Preheat the oven to 450 degrees. Place radishes in a 9 x 13-inch baking dish and toss with the oil, salt, and pepper. Arrange the radishes so they are facing down. Roast for 20 to 25 mins, until tender and the cut sides are lightly browned. Transfer to a serving dish; sprinkle the herbs and more salt (if desired). Serve warm or at room temperature

Swiss Chard Hearty Breakfast -- for 4---or make it for lunch and supper
Sauté in heavy skillet: 3 T butter, Swiss Chard, 5 leaves and stems, chopped, 1 T minced fresh garlic, 1 T minced spring onions, 1 t salt, ¼ t pepper. Stir until onions and garlic are lightly browned, stir in chopped Swiss chard till wilted.
Optional: Add some sliced pastured-raised cooked sausage, ham, or bacon
Now your choice how to do the eggs: Use fresh pastured raised eggs (the yolks stand up firm and dark orange) Cook over easy or eggs scrambled. Serve the greens skillet mix as a side dish and serve with hearty whole grain toast! This is the kind of breakfast that keeps us farmers going all morning.

First Delivery of Summer Shares 6.5

This week's projected CSA menu:
Mixed Greens
Spring Onions
Snow Peas
Cucumber (Full Share)
Red Leaf head Lettuce
Yellow Onions
Sweet Potatoes
Basil (Full Share)

Welcome aboard Summer CSA Members!
Please leave the CSA box at your pickup site each week so that we can collect and recycle them back into our deliveries. Once we get into more precious cargo items like melons and tomatoes, you are more than welcome to transport your share home in the box and return it each week.

It has been quite the idyllic spring here on the farm. Cool temperatures of mid 60s and 70s with decent rainfall and lots of sunshine has made for a great start to the planting and harvest season. Luckily, we have not had any damaging wash-out rainstorms and have barely needed to irrigate. This time of year, it is very important for us to wait/watch for windows, in between rain storms, where the fields have had time to dry out and can be worked in. Muddy fields can mean a lot of extra work for us. With intense planting schedules and daily harvesting needs, we rely heavily on our tractors, trucks, and wagons to help us with the manual labor. Some crops like asparagus and strawberries must be picked every day during their season while they are ripe and tender. This also encourages the plant to continue yielding more in its prime. Lots of rain means lots of weeds! We have been busy prepping beds and weeding crops that are soon to come. The first wave of tomatoes was staked last week. We removed the row covers on the first squash and cucumbers since they are newly flowering and are ready for pollinators to come in and do their duties.
Snow peas are in this week. They are sweet and delicious and can be eaten raw on salads or sautéed in a stir fry. They do not get shelled and only need the tops removed before eating. If you are sautéing, they only take a few short minutes to cook until they are bright green and tender. Another wave of our red round radish variety is coming in. If you are not a fan of them raw, try roasting sliced radishes in olive oil and a little salt...they go great with our sweet potatoes and spring onions. Our red leaf head lettuce has been thriving and growing beautifully this spring. I've been on a lettuce wrap kick lately with the sheer size of the red leaves and bold earthy flavors that are a perfect vehicle for messy and delicious sandwiches.

Khaya's Korner
Hi everyone. Khaya here. On May 28, my whole family (My parents, Jonas, Isla, and I) drove to the 50th Annual Harrisburg Arts Festival on the riverfront. There were so many amazing things there, like a saxophone fountain. Many booths were set up, including jewelry, paintings, pottery, woodcraft, textiles, and my personal favorite: food. There were french fries, barbeque sandwiches, funnel cakes, lemonade, hot dogs, and much, much more. Also, there were two bands. It started raining towards the end of the day, but we still had a great time. Ciao, Khaya Brownback

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

Kale with Pasta and Ricotta
Recipe Ingredients: Bunch of kale chopped
4 garlic cloves
red pepper flakes
8 oz. pasta (gluten free works well)
ricotta cheese
parmesan cheese
bunch of fresh basil
salt and pepper
olive oil
Recipe Instructions: Boil large pot of water for cooking pasta.
Wash and chop the kale into bite size pieces.
Once the water is boiling, add the kale to the pot. Boil until bright green, about 5 minutes. Remove with a slotted spoon and set aside.
Add the pasta to the pot to boil (with the kale infused water) Cook according to directions.
Heat a skillet on medium low, sauté garlic in olive oil, add red pepper flakes, boiled kale, salt, and pepper to taste. Add a few spoonfuls of the pasta water and the ricotta. When the pasta is cooked add to the skillet and mix well. Top with chopped fresh basil and grated parmesan. Serve immediately.

Strawberry Bread
1 cup Flour
½ cup whole wheat flour
1 -1/4 cups Strawberries (mashed)
¾ cup sugar
2/3 cup oil
2 eggs
2 tsp cinnamon
½ tsp salt
½ tsp baking soda
Mix together in a large bowl, stirring until just combined. Pour into greased 8-inch loaf pan and bake in 350 degree oven for about 1 hour or until toothpick inserted in center comes out clean.
Recipe can be replaced with peaches, blueberries or combination

Stir Fry Snow Peas
Mix together to make curry: 1 tsp Cumin, 1 and 1 / 2 tsp Curry, 1 tsp Oregano, 2 – 3 cloves of Garlic (crushed), lemon juice (squeeze half a lemon), 1/3 cup of soy sauce, 1 Tbsp cooking oil. Stir mixture well and pour over chicken, beef, or tofu. (chicken and beef can be whole or diced). Bake at 350 degrees for 45-50 minutes.
Stir fry chopped onions, garlic, carrots, and celery in a ¼ cup of olive oil. Add entire pint of snow peas and sauté for 5 minutes max or until snow peas are bright green (still a little crunchy). Stir in baked meat or tofu and enjoy over cooked rice! Basmati is our favorite...

Kale Chips From member Kelly Paul
Kale, Olive Oil, Pinch of Salt
-Remove tough stems from kale, then tear leaves into chip-size pieces.
-Place kale pieces in a bowl & toss with a bit of olive oil, just enough to lightly coat the leaves.
-Arrange chips on a baking sheet in a single layer, sprinkle with just a bit of salt, according to personal taste.
-Bake at 275 degrees for about 20-25 minutes or until chips are crispy, turning once halfway through.
-Dip in your favorite chip dip or just eat plain. These are so easy & delicious, especially if you have picky eaters in the house who don't usually eat kale. Enjoy!

Week of May 29

This week's projected CSA menu:

Head Lettuce: Green, Red, or Romaine
Yellow Onions
Mixed Greens

Strawberry season is finally here! I recommend savoring the juicy sweet texture of our field-ripened berries, fresh off the plant, as soon as you can get your hands on them. This week's box consists of a lush array of reds and greens, featuring our second wave of radishes that are freshly pulled by the day. The red-round radish variety continues to gain its popularity in the food world. Especially seen at our farm market stands where the demand is almost 4 times the number of radishes we could sell 2 years ago. Radishes seem to be appearing everywhere on menus: shaved in sandwiches, salads, roasted, an appetizer on bread with goat cheese. This week is also the second harvest of our greenhouse cucumbers and they are certainly looking and tasting incredible. Cilantro, a family favorite herb, is in this week and you can smell it being cut out in the fields long before it arrives in the packing house. They say the taste for cilantro is genetic and some do not appreciate the smell or flavor in their food. I did not get that gene and I apologize if you are one of the unlucky ones who miss-out on its bold flavor and nutrient properties. 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 in treating Alzheimer's disease.

A story about a farm kid who did not like rice or spinach...
I recently asked my mom for the recipe of my favorite side dishes as a kid called "Spinach Rice Balls." In my memory, I am under the age of 10, a very picky eater, and absolutely not a fan of plain rice or spinach. Yet, this homemade creation was something I would heavily request as an appetizer or side dish with dinner. Of course, the recipe was never written down but she took the time to recreate and record this delicious concoction, specifically for the kids in our CSA program. She brought me in a plate of them to the farm office on Monday morning and the taste and feeling of my childhood flooded my memory. They tasted exactly the same and suddenly, I was sitting at our old farmhouse dining room table eating them with my two big brothers, waiting for dinner to be ready. Recipe is below

Spinach Rice Balls ~ Makes about 18 2-ich balls ~
**This is very popular with hungry kids during spring spinach season!
Excellent as a snack, appetizer, or side dish to a meal, also packs well into lunches to eat cold
Recipe can be doubled or cut in half, depending on your supply of ingredients
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 (or can use parchment paper)

In a skillet, sauté over medium heat until translucent and lightly browning stir frequently: about 6 minutes
2 T olive oil
1 C finely chopped yellow
½ t minced garlic-more if you are a big fan

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

Khaya's Korner
Hi everyone! Khaya here. We're opening the pool very soon! It will be fun because this summer Isla will be old enough to go in with floaties (supervised, of course). She will be two in October! Back to the pool: every year it is fun to do tricks off the diving board. Also, we got a bunch of new pool toys, and Jonas and I like to have contests with them. One is where my mom throws the toys to the bottom of the pool and we have to dive and see how many we can get! I'm especially excited for school to be over. That doesn't deserve an explanation, because, who's not excited for summer? Anyway, I hope everyone had a great Memorial Day and a great week! ~ Ciao, Khaya

Strawberry Shortcake "Country Style" -a family favorite recipe from my Grandmother, Beverley
1. Make a sponge cake-see recipe below. Allow to cool.
2. Prepare strawberries; cap and slice 3 cups strawberries into a bowl. Add 2 T sugar and toss to coat. Let stand in fridge for an hour till they juice.
3. Slice cake into pie wedges, cut in half lengthwise. Place ½ in a bowl; pour over a few spoonsful of prepped strawberries. Top with other ½ cake wedge.
Top with whip cream or pour about ½ C milk over and savor the taste of June.
Bevy's Sponge Cake: 4 eggs 2 tsp baking powder 1 C. sugar ¼ tsp salt
2 tsp vanilla 2 tbsp melted butter 2 C. flour 1 C. hot milk
*Heat milk (do not boil) melt butter in milk
Beat eggs until thick. Cream eggs & sugar, add vanilla. Fold in sifted dry ingredients into egg mixture. Add hot milk and butter. Pour into 2 -9" buttered layer pans.
Bake at 375 for 30-35 minutes allow to cool for 15 minutes, then remove from pan, cool on rack

Rice Salad with Cilantro Vinaigrette by CSA member Jill Fritz
2 cups cooked long grain rice
1 can (15 oz) black beans, rinsed and drained
½ cup diced sweet red pepper, ½ cup diced yellow pepper
4 ½ teaspoons minced fresh cilantro
3 tablespoons olive or vegetable oil, 2 tablespoons cider or white wine vinegar
2 tablespoons water
1 teaspoon ground cumin
½ teaspoon salt, ½ teaspoon pepper
In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving. Yield: 4-6 servings

Week of May 22

This week's projected CSA menu:

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

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

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

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

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

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

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

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

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

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

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

Week of May 15

This week's tentative CSA menu:

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

Week of May 8

Tentative CSA Menu:

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

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

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

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

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

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

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

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

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

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

week of May 1st

Projected CSA Harvest Menu:

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

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

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

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

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

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

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

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

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

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

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

Week 2: April 24th

This week's projected CSA menu:

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

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

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

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

Sweet Spinach Muffins for kids aka "Hulk Muffins" or "Green Goblins"
Dry ingredients:
2 cup – flour, whole wheat
1 1/2 teaspoon – cinnamon
2 teaspoon – baking powder
1/2 teaspoon – baking soda
1/4 teaspoon – salt
Wet ingredients:
3/4 cup – milk
1/2 cup – honey
1 large – banana
½ lb – spinach
1/2 cup – butter, unsalted
1 large – egg
1 teaspoon – vanilla extract
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
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
In a large sauce pot, bring 1 gallon of salted water to a boil. Add the raab and blanch for 1 minute. Drain. Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown. Add raab to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.

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