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Weekly Farm Newsletter

Week of September 18th

Projected CSA Menu:

Delicata Squash
Grape Tomatoes
Fresh Oregano
Collard Greens
Yellow Peppers
Eggplant
Onions
Red Round Tomatoes
Mixed Greens
Orange Snack Peppers
Green Peppers

Summer Share Members: deliveries end the week of October 16th
Want to finish out the growing season with us? Our CSA deliveries go until the week before Christmas. Upgrade to a total season member now and your share price drops immediately along with your furthered commitment to the farm. Email us your request to continue and we can pro-rate your membership accordingly. Fall favorites in November and December: butternut squash, cauliflower, baby spinach, cabbages, potatoes, radishes, mixed greens, broccoli, turnips, sweet potatoes, Brussel sprouts, Tuscan kale & more!

Delicata squash is in early this year. Savor this up-and-coming popular squash that tastes comparable to a sweet potato. Their skins are thin and edible, which makes them very easy to prepare and eat. They come in several shapes and striped colors and are ripe and ready to eat when you receive them. Unlike other winter/fall squashes, delicata will not hold up very long in storage, so try to incorporate it into dinner within the next 2 weeks. They can be sliced and sautéed, roasted, baked, and stuffed. Collard greens are also making their first appearance right before the turn of autumn. They are incredibly nutritious and tender this time of year. Cook them up just like you would spinach or any other type of bunching green. The best tip for someone who is new to preparing collard greens are to not over-cook them! Check out the Fall Italian Soup recipe on the back for a delicious way to enjoy collards in a hearty soup. Feeling overwhelmed with peppers and tomatoes? Chop and freeze!

"HOT" PEPPER Warning for Yummy Snack Peppers: We are hearing reports from a few of our customers that amongst our YUMMY (mini snack peppers) -the orange ones-—there are random ones which are not sweet at all but quite HOT!
We are quite disturbed to have discovered that this is happening. We did not plant any orange hot peppers on our farm. We have contacted our yummy pepper seed rep as we know it must have been a hot pepper seed mixed in at a very tiny rate with our shipment of yummy pepper seed. We cannot control at this point. We have been examining our peppers as they are harvested and they are all the same shape/same size/same color. Our suggestion to avoid a hot surprise is this: slice it open before crunching on it whole, dip a spoon to the juice on pepper skin and taste-test with tip of tongue.
We apologize for this unexpected HEAT!

Khaya's Korner Hi everyone. Khaya here. Do you like zucchini? Email me at csa@spiralpathfarm.com with your answer or any question about Khaya's Korner you have for me. Anyway, my mom is big on zucchini this year. She doesn't love it though and neither does the rest of my family. That's why she finds yummy ways to cook it. She has breaded it before and we dipped it in marinara sauce. It tastes like mozzarella sticks! Also, she makes zucchini burgers. With a bit of ketchup, they aren't half bad. Finding new ways to cook foods that people aren't big on is a great idea. For example, I hate eggs and I love rice. When we get Chinese food, they make a rice dish with rice, egg, carrots, and peas. That is the only way I will eat eggs (unless they are in something like brownies, cake, cookies, etc.). All in all, if you don't like some kind of food, find a new way to cook it that makes it good. Ciao, Khaya Brownback

 Roasted Delicata Squash & Onions This recipe's great with pork or turkey.
2 pounds delicata squash (about 2 large)
1 medium onion, sliced
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Preheat oven to 425°F.
Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
Combine the remaining 1 tablespoon oil, rosemary, syrup, and mustard in a small bowl. Toss the vegetables with the dressing.

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.

Garlic Delicata You can serve this hot from the oven or at room temperature
2- 3 delicata squash
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup chopped fresh parsley
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2-inch-thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.

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

Eggplant with Tomatoes
1 large eggplant 2 Tbsp butter
1 C. whole-kernel corn (best with fresh corn cut from the cob) 2-4 tomatoes, sliced
1/4 C. bread crumbs 1/2 t. sugar
1 t. salt 1/2 t. pepper
1 Tbsp grated cheese (your choice). Peel eggplant, slice in 1/4 inch slices, cook in boiling salted water (1/2 t. per quart) for 10 minutes; drain. Butter a casserole dish, layer eggplant, corn, and tomatoes in casserole. Cover with the crumbs, sugar, salt, and pepper. Bake for 30 minutes at 300 degrees; sprinkle with cheese; place back in oven until cheese melts.

Week of September 11

This week's projected CSA menu:

Thursday Pickup
Spaghetti Squash
Mixed Greens
Yellow Bell Peppers
Watermelon
Red Round Tomatoes
Onions
Grape Tomatoes (Full Share)
Eggplant
Zucchini (Full Share)

Summer Share Members: deliveries end the week of October 16th
Want to finish out the growing season with us? Upgrade to a total season member now and your share price drops immediately along with your furthered commitment to the farm. CSA deliveries go until the week before Christmas. Email us your request to continue and we can pro-rate your membership accordingly.

Fall favorites in November and December: butternut squash, cauliflower, baby spinach, cabbages, potatoes, radishes, mixed greens, broccoli, turnips, sweet potatoes, Brussel sprouts, Tuscan kale & more!

"HOT" PEPPER Warning for Yummy Snack Peppers: We are hearing reports from a few of our customers that amongst our YUMMY (mini snack peppers) -the orange ones-—there are random ones which are not sweet at all but quite HOT!

We are quite disturbed to have discovered that this is happening. We did not plant any orange hot peppers on our farm. We have contacted our yummy pepper seed rep as we know it must have been a hot pepper seed mixed in at a very tiny rate with our shipment of yummy pepper seed. We cannot control at this point. We have been examining our peppers as they are harvested and they are all the same shape/same size/same color. Our suggestion to avoid a hot surprise is this: slice it open before crunching on it whole, dip a spoon to the juice on pepper skin and taste-test with tip of tongue.
We apologize for this unexpected HEAT!

Preparing a Spaghetti Squash: Pierce the squash several times with a sharp knife or you may end up with a "Squash Explosion."
To microwave squash: cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl.
To roast: cut in half lengthwise. Coat inside with olive oil. Place face down on baking sheet. Bake at 400 degrees for one hour. Allow to cool.
- Once the squash has cooked, run tines of a fork lengthwise over the cut surface of squash to loosen spaghetti-like strands; scoop out strands. Serve with any topping of your choice: tomato sauce and cheese or simply butter, salt, and pepper.

Khaya's Korner
Hi everyone, Khaya here. Even though the weather is getting warmer, we still have some terrific watermelon. This is by far my favorite year for it. This summer/ fall, there is something else I just can't put my finger on. Maybe they are juicier, maybe they are more flavorful. But man, whatever is different, Khaya like. My Nana made some amazing fruit salad this year. She put in peaches, strawberries, cantaloupe, bananas, and blueberries. But what made this fruit salad truly stellar was the watermelon. It was so rich and full of flavor, mmm. All in all, I love the watermelon this year, and I hope you guys do too. ~ Ciao, Khaya Brownback

Herbed Spaghetti Squash Casserole
1 spaghetti squash – baked & prepped (approx. 4 cup)
Cut spaghetti squash in half lengthwise. Leave seeds intact. Place squash, skin side up, on a baking sheet. Bake @ 350 for about an hour sometimes more or less until tender (knife pushes through easily) Cool on baking sheet and remove seeds
-Run Tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain any excess liquid. Set aside.
¼ c butter
3 cloves garlic minced
½ green bell pepper minced
½ orange bell pepper minced
½ C chopped onions
¼ c Italian parsley minced
¼ tsp pepper
1 tsp salt
½ C grated parmesan or Romano cheese
Sauté onions & peppers in butter till very soft. Stir in squash spaghetti, parsley, salt & pepper, cheese
Spread in a buttered 3 quart casserole dish
Top with Crumb Mixture:
¾ C Italian bread crumbs
¼ butter, melted
½ C Romano cheese
Bake at 375 degrees for 30 minutes

Spaghetti Squash Salad
1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1 / 2 cups chopped tomatoes
3 / 4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Peperonata
2 tbsp olive oil
1 large onion, cut into - inch pieces
1 garlic clove, finely chopped
5 medium bell peppers, thinly sliced
1 ½ cups prepared tomato sauce
Salt & Pepper to taste
Heat the oil in a large frying pan over medium heat. Add the onion and garlic; sauté until the onion begins to brown, about 3 minutes. Add the peppers and tomato sauce. Cover and cook until the peppers are just tender, about 8 minutes. Season to taste with salt and pepper and serve.

Week of September 4th

This week's projected CSA menu:

Watermelon
Yellow Peppers
Garlic
Heirloom Tomato
Field-Ripened Tomatoes
Sweet Onions
Green Peppers
Grape Tomatoes
Orange Mini Peppers
Eggplant
Zucchini (Full Share)

Handling and Transport: The shares are getting fuller by the week with delicate items like watermelons and tomatoes. You are always welcome to take your share in the box to ensure that nothing is getting crushed while transporting your produce home.
You can then return the empty box each week to your pickup site on delivery day.

"Yellow Doll" watermelons are going out this week. They have an extremely thin and fragile rind that should be handled with care. Yellow watermelons are a sweet and juicy delicacy that we love to grow and expose new members to. The taste is not very different in comparison to the seedless reds that we had on the first watermelon harvest. We still have the "parent" seeded reds coming, so you will be able to taste-test all 3 and decide which melon you like the best. Although the weather seems to be changing fast, we are still at peak summer harvest with tons of sweetened veggies from the sun coming in like our peppers and tomatoes. This wet summer has proven to be a help to most of our summer crops. Melons and tomatoes are especially on one of their most successful years. Only some things are not so appreciative of a wet summer. Basil, tomato's best friend, has not been doing too well in the wet season; it likes it hot and dry. Although we are missing its presence greatly with the plethora of tomatoes in the shares, we are grateful that it isn't a major crop that was effected by the increased summer rainfall. Most of our fall crops are in the ground and looking good. Collard greens and Swiss chard is growing, broccoli and cabbages will begin to develop soon, and our Yukon gold potatoes are just about ready to be harvested for the year. Squash and cucumber season is winding down. The peppers and tomatoes are no-where near slowing up! September is the month where I begin to use any free time I have to chop and freeze any easy veggie that doesn't need blanched, like peppers and onions. Tomatoes can also be chopped and frozen in bags to use in soup or casseroles.

Khaya's Korner
Hi everyone. Khaya here. So, down on the farm we are deep into tomato season. Our packinghouse is in up to their necks with them, and the field crew is out picking every chance they get. My mom, my brother, my dad, and I go over to the packinghouse sometimes to help our employees out. They have to pack, label, stack, and ship out hundreds of tomatoes every day. It's sweaty work, but if you like tomatoes, you're in for a treat. But nobody living in my house cares about that, because none of us really LOVE tomatoes (wonder why?!). Which is surprising, considering how much of them we grow. I know why we grow them, though... it seems that *some* of our members seem to like them very much. And hey, if it makes you guys happy, it makes us happy too. Because the customer is always right. All in all, we are happy, because growing tomatoes makes other happy.... And healthy. Ciao, Khaya Brownback

Roasted Veggies and Penne Bake
1 Pepper (red, green, yellow, or purple)
1 Zucchini (small to med.)
1 Yellow Squash (small to med.)
1 Eggplant (small to med.)
1 Onion (yellow or red)
1/2 pint Grape Tomatoes
3 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 lb Penne
3 cups Marinara Sauce
3/4 cup Peas (frozen OK)
1 cup grated Mozzarella Cheese
1/4 cup grated Parmesan Cheese
2 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
2 Tablespoons Butter - small pieces
Preheat oven to 450 degrees F--Chop all vegetables into 1" cubes or strips, halve tomatoes
Toss vegetables with olive oil, Italian seasoning, salt and pepper on
baking sheet--Roast vegetables 15 minutes or until tender
Cook pasta 6 minutes (package directions say 9, but pasta will continue
cooking in oven)--Toss pasta, roasted vegetables, peas, marinara sauce, and cheeses and place in greased baking dish
Top with breadcrumbs and remaining parmesan cheese and dot with butter
Bake at 450 for 20-30 minutes - until brown and bubbly--Cool slightly before serving
Notes: I use "spiral path size" veggies-- any tomatoes will work if diced to 1" cubes. Dry herbs are better than fresh in this case -fresh burn.
Optional: add some fresh garlic and/or mushrooms to the roasting vegetables

Daystar's Quinoa Summer Salad this will serve 6-8
1 C peeled & diced cucumbers
1 C diced gold zucchini-keep skins on for color
1 C diced green zucchini-keep skins on for color
½ C diced sweet onion
½ C grape tomatoes, halved
1C sliced green pepper
½ C sliced color pepper( red, purple, yellow)
1-1/2 C diced fresh tomato
¼ C fresh basil, cilantro, or parsley, minced
1 t minced garlic-optional
1 T diced green chile pepper-optional
Dressing:
½ t salt
¼ t pepper
¼ C balsamic vinegar
½ C olive oil
Quinoa
Cook and cool 2 Cups of quinoa
Mix quinoa and veggies together in a large bowl. Approximately 1 to 1
Add dressing and toss. Can be served immediately or saved for up to 48 hours. Fresh tossed is best!

Stuffed Bell Peppers
1 pound ground beef
1/2 cup uncooked long grain white rice, 1 cup water
6 bell peppers ( use combo of colors!)
2 cloves garlic, minced, ½ C onion minced, 1 tablespoon Worcestershire sauce**optional
4 C chopped tomatoes (with skins) Heirloom tomatoes make a beautiful color
salt and pepper to taste, 1 teaspoon Italian seasoning, or fresh chopped basil, oregano, parsley
Directions:
Preheat oven to 350 degrees
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Week of August 28th

This week's projected CSA menu:

Watermelon
Sweet Corn
Mini Orange Peppers
Field-Ripened Tomatoes
Yellow Bell Peppers
Sweet Onions
Zucchini
Green Peppers
San Marzanos
Heirloom Tomatoes
Cucumber

Handling and Transport: The shares are getting fuller by the week with delicate items like watermelons and tomatoes. You are always welcome to take your share in the box to ensure that nothing is getting crushed while transporting your produce home.
You can then return the empty box each week to your pickup site on delivery day.

Watermelons are ripe and ready, just in time to finish out the end of August and our seedless reds are "to die for!" Watermelons have an extremely high-water content, approximately 92%, giving its flesh a juicy and thirst-quenching texture while still also subtly crunchy. All melons belong to the Cucurbitaceous family, which also includes squash, pumpkins, and cucumbers. Watermelons come in all different shapes, colors, and sizes. Ready for a brief bio-genetics lesson on the hybrid seedless watermelon...
The first seedless watermelon was created 50 years ago by breeders/growers using genetic tricks to produce them. Usually watermelons are diploid, meaning they have two sets of 11 chromosomes. A seedless watermelon is a triploid because they have 3 sets of chromosomes and are sterile. To produce seedless watermelons, a diploid watermelon is pollinated by a tetraploid (4 chromosomes) watermelon. In the process of reproduction, the new watermelon gets one chromosome from the diploid parent and two from the tetraploid which makes it triploid. Since the triploids have three sets, the eggs inside the watermelon are never formed and thus, seeds don't grow. Got it?
The best way to understand/respect the process is to enjoy it! Still to come: red and yellow seeded watermelons, spaghetti squash, potatoes, and red onions.

Khaya's Korner
Hi everyone. Khaya here. I would love to talk to you guys more. Just email me at csa@spiralpathfarm.com. You can talk to me about what I can do to make this column better... or maybe just a little bit about yourself. Anyway, I love hearing from everyone that reads Khaya's Korner. It makes me very happy to hear that I have so many fans that look forward to reading my section in the newsletter every week. Which reminds me, I loved talking to all the members at the last Open Farm Day. All your compliments and just the fact that you recognized me at all was super sweet. And on that note, thank you so much for helping us sell so much iced tea and cookies at Spiral Stop. I enjoyed helping everyone and answering questions at the stand. In fact, there was one question that was asked very frequently. It was about how we made the Minted Green Tea and Nana's Monster Cookies. The recipes for both of these delicious treats are found at our website: spiralpathfarm.com. All in all, it was amazing to meet many of our members and I encourage anyone who didn't come to be here next year. Ciao, Khaya Brownback

Zucchini-Sausage Recipe from 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!

Fresh Salsa
1-1/2 C chopped tomatoes, mixed with 1/2 t salt -- allow them to drain in a colander for 15 minutes
1 C chopped onions
2 cloves garlic, crushed
2 T minced green pepper,
1 T minced hot pepper (make this measurement to taste) or use 1/4 t dried crushed red pepper
1 T minced fresh cilantro
addition of sweet corn
Mix and enjoy as a dip with tortilla chips.

Garden Pasta Salad
1 pound Farfalle (bow ties) cooked al dente (firm), drained, leave a t room temperature
1 Cup each, chopped fine: 1 green zucchini, 1 gold zucchini, 1 cucumber
2 T minced onion---1 C shredded carrot---¼ C minced fine parsley
½ C Italian balsamic dressing-—1/4 C mayonnaise-—1 t salt-—1/4 t black pepper
Toss together-serve. Is best at room temperature, made fresh

Nancy Bubel's Roasted Veggies
3-4 bell peppers, chopped
2 whole heads garlic, peeled, each clove cut in several pieces
2-3 onions, sliced or diced fine
1 eggplant
Put peppers, onions, garlic in shallow 9 x 15 pan (or equivalent), pour 1/4-cup olive oil over and mix. Bake at 350 degrees for 20 minutes then at 300 for 1/1/2-2 hours. At same time, roast eggplant in separate oiled pan. Slice eggplant in half lengthwise, put cut side down in oiled pan. Roast for 45-60 minutes till tender. Scoop out eggplant, mix with roasted pepper mix, add seasonings, like salt, pepper, and herbs. Nancy says, "I could live on this." Great with any meal or as a meal in pita, on whole-wheat bread, with cheese, even with baked potatoes. Use your imagination. The house has a wonderful aroma during roasting.

NO Cook Tomato Sauce from member Micki McCoy
6 medium to large tomatoes, cut into large chunks
1 garlic clove. Minced, 1 Tbsp minced shallot
1 small onion, chopped
3 Tbsp coarsely chopped fresh basil, 3-4 Tbsp balsamic vinegar
6-8 Tbsp olive oil
salt & black pepper to taste
Tabasco sauce to taste (optional)
Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups.

Week of August 21

Projected CSA menu:

Watermelon
Sweet Orange and Red Snack Peppers
San Marzano Tomatoes
Mixed Greens
Sweet Onions
Zucchini
Green Peppers
Grape Tomatoes (Full Share)
Asian Eggplant (Full Share)
Yellow Bell Pepper
Italian Eggplant
Heirloom Tomatoes
Cucumbers
Field-Ripened Tomatoes
Mini Orange "yummy" Peppers
Sweet Corn (Medium Share)

Handling and Transport:
The shares are getting fuller by the week with delicate items like melons and tomatoes. You are always welcome to take your share in the box to ensure that nothing is getting crushed while transporting your produce home.
You can then return the empty box each week to your pickup site on delivery day.

August is a hectic month on our farm. We are now at the peak of the summer harvest, deep into tomatoes and peppers. There are simply not enough hours in the day to accomplish all the harvesting that needs done. Almost all our employees are pushing 70 hours per week, working dawn till dusk on endless wagons of produce that continue to come in through the evenings. Our field guys are absolutely astonishing with their work ethic and ability to push their bodies to the limit in the intense heat in efforts to feed so many families! Our watermelons are on their first week of harvest, just in-time for the cantaloupe fields to be ending. This week is also our first glimpse of sweet peppers: yellow bell, mini orange, and snack peppers. Get ready for heavy amounts of peppers for the next month or so. Our eggplant varieties are growing strong this summer. Italian being one of our family favorites. Although they look hardy, eggplants are very perishable and are sensitive to both heat and cold. Do not prep/cut before you store it. Place uncut and unwashed eggplant in a plastic bag and store in the vegetable crisper in the fridge where it will keep for a few days. If it is too large for the drawer, do not try to force it in; this will damage the skin and cause the eggplant to spoil quickly.
Open Farm Day this past weekend had a great turnout. Our tomato taste contest winner was the grape tomato, followed by the heirloom varieties: tie-dye and brandy. Thanks to everyone who made the trip out to meet the farmers and see where all your produce is being grown.
Bulk tomatoes will be available again for purchase soon – stay tuned for an email announcement about our up-coming inventory.

Khaya's Korner
Hi everyone! Khaya here. This past week, my grandma, my mom, my brother, and I have been canning different fruits and vegetables. The other day we were canning peaches. My grandma and my mom were cutting and pitting the peaches while my brother and I were taking turns putting the peach slices into jars. The person putting who wasn't doing the jars would babysit Isla, our younger sister. Today my mom and I were canning corn. We had my brother help us shuck it, but we did the cutting ourselves. Before we cut it, we had to boil the corn for 10 minutes. All in all, summer is a great time for canning, unless you want food from California this winter. Ciao, Khaya

Ratatouille Dan Kaplan of Brookfield Farm
2 tbsp. olive oil
2 medium bell peppers, cubed
1 medium onion, chopped
1 to 2 garlic cloves, finely chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled, and cubed
1 medium zucchini or squash, cubed
Chopped fresh parsley, oregano, and basil
Heat the oil in a large, heavy skillet over medium heat. Sauté the peppers, onion, and garlic until soft; stir in the tomatoes, eggplant, zucchini, and herbs.
Cover and simmer for about 30 minutes.

"Zuked up" Tomato Sauce (Zucchini enriched)
2 C Tomato sauce
2 C diced/or shredded green zucchini *diced makes chunky sauce-shredded for those who like smooth
1 C diced/or shredded gold zucchini *diced makes chunky sauce-shredded for those who like smooth
¼ C minced fresh oregano
1 Tbsp minced Italian parsley
1 Tbsp minced basil
¼ C minced onion
1 tsp minced garlic
¼ tsp black pepper
*addition of 1 lb browned ground beef or sausage if you want
Mix all these ingredients in a skillet and simmer on low for 15 minutes.
Serve over 1 lb organic angel hair pasta
Top with ½ C shredded Italian cheese blend

Stuffed Pepper Pot
1lb ground beef, 1 onion minced, 2 green peppers, diced, 2 colored pepper diced, 3 cloves garlic
Brown ground beef with all the above in a pot
Add: 1 tsp salt, ½ tsp pepper,
1 tbsp fresh basil or oregano minced, 1 tbsp fresh parsley minced, 1 quart (32oz) tomato sauce
Simmer for 20-30 minutes
Add:2-3 C cooked rice
top with 2 C shredded cheese, allow to melt. Serve!

Grilled Eggplant, Cherry Tomato and Romaine Toss
1 tsp minced garlic salt Freshly ground black pepper
2 Tbsps. chopped fresh thyme or basil 1 eggplant
2 Tbsps. red wine vinegar 1 head romaine lettuce
1 egg white 12 cherry tomatoes, halved
about 5 Tbsps. olive oil, divided ¼-1/2 cup freshly grated Parmesan Cheese
To make dressing: mash garlic with ¼ tsp salt to make a paste. Combine with thyme or basil, vinegar, and egg white. Whisk in 4 Tbsps. olive oil and season with pepper. Heat coals on outdoor grill. Slice off a 3-inch piece of skin from two opposite sides of the eggplant (this will create a flat edge for grilling). Cut eggplant lengthwise into 4 thick wedges. Brush each with olive oil and grill until tender, 3-5 minutes per side. Cool to room temperature and slice into 3-inch strips. Chop, clean and dry lettuce. Toss lettuce, eggplant, tomatoes, cheese and dressing in large bowl. Season with additional salt and pepper to taste. Makes four servings.

Week of August 14

This week's projected CSA menu:

Green Peppers
Cantaloupe
Tomatoes: Heirlooms, grapes, and field-ripened reds
Shallots
Zucchini
Sweet Red "Lipstick" peppers
Italian Eggplant
Candy Onions
Sweet Corn (Full Share)
Asian Eggplant
Cucumbers

Prepare for a heavy load as we stock you up on our bumper crop of juicy slicer field- ripened tomatoes. If you prefer a little tang to your tomato, these are the ones for you! Sweet, non-acidic heirloom tomatoes are also continuing to come in. Heirlooms are old-fashioned open-pollinated tomatoes whose popularity has majorly increased in the past decade due to their superiority in flavor, texture, and organic origins. To be certified heirloom, these tomatoes must be grown from seed that has produced the same variety of tomato for at least fifty years! They also must be grown outside, open-pollinated, and cannot be from hybrid tomato seeds that were cross-pollinated. Try all the varieties at our up-coming open farm day and vote for your favorite flavor so we know which ones we should continue to grow more of.

Shallots are making their first appearance this week. They taste somewhat like a common onion, but are prized for their milder flavor. Three to four shallots may be substituted for 1 medium onion. The younger (smaller) the shallot, the milder the taste. Refrigeration is not recommended for shallots since cold temperatures tend to encourage sprouting. Store shallots at room temperature right in the paper bag. Sautéed shallots in butter goes deliciously over fish and seafood. Eggplant and shallots are also a great match for dinner plans. Newly seeded this year are sweet "lipstick" red peppers. We planted a mini trial of this variety that are known to ripen early, even earlier than our mini orange peppers that will be coming on full-force any day now. I know we all are craving their arrival, at least I certainly have been checking on them a couple of times a week to turn fully orange. Patiently waiting ~

Khaya's Korner
Hi everyone. Did you know that we have beehives here at Spiral Path? We have them because bees are one of the most important parts of the farm. Bees are pollinators. This means that they carry pollen from a male flower to a female flower. Take a cucumber for example. If this pollinating process didn't happen, cucumber plants would produce lumpy, curvy cucumbers instead of nice, long, straight ones. Honeybees making honey is an important process too. During the summer and spring, bees store up honey so that they will have something to eat during the sometimes harsh winter. As farmers, we cannot take too much honey from the hive, or else the bees will die off later. We have to leave them plenty of honey to feed them and their young. All in all, bees being pollinators is a very important thing to our farm and we wanted to share it with you. ~ Khaya Brownback

Tomato Soup
4 C chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp salt
2 tsp sugar
In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all the flavors. Remove from heat and run the mixture through a food mill into a large bowl. Discard any stuff left over in food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste. 1/2 cup heavy cream may be added.

Eggplant Minestrone from member Shelly Silber
2 T olive oil
1 large onion (chopped fine)
1 lb. ground beef
2 cloves garlic minced
1 med sized eggplant peeled and diced (Asian or Italian)
3 zucchini quarter (I use zucchini & yellow squash, also leave skins on)
3 carrots sliced
3 stalks celery sliced
8 large tomatoes peeled & quartered (or 2 pints whole tomatoes cut up)
4 c beef stock
1t each: dried oregano, basil, salt, sugar
½ c elbow macaroni
¼ t pepper
In a large kettle heat oil then add onion, garlic and ground beef, let it cook till the meat is done. Add eggplant and cook for 3 minutes. Then add sliced zucchini, carrots, celery, tomatoes, beef stock, oregano, basil, salt and sugar, simmer uncovered for 1-2 hours. Add macaroni and pepper cook for 20 minutes.
When serving sprinkle with freshly grated parmesan cheese and warm bread. Serves 8 people. Enjoy!
P.S. You can always omit the beef or us a beef substitute.

Zucchini and Roasted Peppers with Pasta from Karen Collins
1 1/2 lb. zucchini, unpeeled, cut lengthwise and sliced thin
1/8 tsp salt
2 peppers: red, orange, yellow, or green. seeded and halved
1/4 c extra virgin olive oil
1/8 tsp pepper
3/4 c shaved parmesan cheese
1 clove garlic, halved
Season zucchini with salt and place in large colander to drain for 1 hr. Preheat broiler.
Place peppers on baking sheet cut-side down. Broil peppers for 10-15 minutes until skin is blackened and blistery. Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.
Heat olive oil in a large skillet. Add garlic and zucchini. Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.
Cook pasta in boiling salted water (I use Penne Pasta) following cooking instructions. Drain well and add to zucchini mixture. Mix well, transfer to serving dish and top with cheese.

EGGPLANT SANDWICHES a Brownback Family Tradition
1 eggplant
1 egg
½ cup milk
seasoned breadcrumbs
¼ cup oil
Cut eggplant into 3/8 inch slices and make a mixture of the egg and milk. Dip the slices into the egg mix, then into the breadcrumbs. Heat the oil in frying pan and cook the breaded slices on medium-high heat until browned (about 5 minutes on each side). Serve on buns with cheese, lettuce, tomato, sweet onion rings, basil...

Week of August 7th

This week's *projected CSA menu:

Sweet Corn
Cantaloupes
Tomatoes: Heirlooms, San Marzanos, and Red Round Slicers
Garlic
Green Peppers
Zucchini
Eggplant
Grape Tomatoes (Full Share)
Sweet White Onions
Cucumbers

The next Open Farm Day is Saturday, August 19th

Interested in canning this year? We will be offering our San Marzano plum tomatoes, in-bulk, at our up-coming Open Farm Day. Stay tuned for an email announcement later this week that will include the link to reserve a case through your CSA account. $20 for a 20-lb. case. First come first serve – no limit!
There will be more opportunities to purchase them in bulk during September if you are unable to make it to Open Farm Day in August.

What a wet summer! It certainly has made our lives easier when it comes to irrigation and keeping everything growing happy and hydrated. I cannot believe how green the grass is in August; everything looks so lush in the fields. Our sweet corn harvests continue to come in and are looking better with each wave, in my opinion. We have a huge inventory of cantaloupes in the packhouse to start this week after completing 2 very big harvests before the rain storms on Friday and Monday. From that, everyone this week will be getting at least 2 melons on top (or should I say below) a very heavily packed share box. Garlic has finally finished curing, which means we have dried it out completely so they are able to store for long periods of time at room temperature. First time seeing garlic on its stem? That's how it grows, underground, with the plant/stem sticking out that simply needs pulled up. Each clove of this variety should add a wonderful strength in flavor to any of the veggies in your share. This will be the last round of our storage sweet potatoes that have amazingly kept since last November! Our tomato varieties continue to come in strong, especially the sweet and notorious San Marzanos. I have been making a tiny batch of fresh tomato sauce each week that I am very excited to spread over some Italian eggplant parmesan. Some homemade chili is also calling my name!
Soon to come are sweet peppers: yellow bell, orange minis, and "monster yummies."

Khaya's Korner
Hi everyone! Some of you know that Spiral Path Farm does markets in Bethesda and Silver Spring. My uncle, Lucas, wakes up at 4 a.m. every weekend to drive to market and set up early. He keeps a tent and supplies to set up in the back of the Spiral Path Farm truck. He loads the veggies into the truck the night before. When he gets there, he has to lay tablecloths on the table, set out brochures and an example box, and get the cash register. Then, he can put the fruits and vegetables on display. Sometimes, free samples are given out. Usually if there is any leftover produce, it is donated to a food bank. All in all, if you or a friend lives near one of the markets, you should totally visit our stand and buy some produce!
~ Khaya Brownback

Roasted Tomato Sauce
–this recipe can be used with plum tomatoes, red round tomatoes, or heirloom tomatoes or any combination thereof.
Heat oven to 400°
Line two baking sheets with aluminum foil
Prepare 8-10 C Tomatoes –Halve the tomatoes, (no need to remove skins) place in a large bowl, drizzle with olive oil and toss coating all tomatoes with oil. Place in a single layer on prepared baking sheets. Sprinkle with salt, pepper.
Roast for about one hour or until the tomatoes edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Cool on the tray. process tomatoes in a blender, food processor or Vitamix -this will make a smooth sauce-pour sauce into a large skillet. Add ½ C minced onion, 1 T minced garlic, 2 t sugar, 1 t black pepper, I t dried oregano and 1 t dried basil. Stir into tomato sauce and simmer for 10 minutes. Season to taste with additional salt, pepper, and sugar if desired.

Eggplant – Marinated Slices Roasted in the Oven
Eggplant-either Asian or Italian Classic Black Bell
1 C Greek Dressing (approximate, could use more or less)
1 or more cookie sheets
Cut the tops off eggplant. Peel off skin using a carrot peeler, discard.
Put 1 C (Gazebo brand) Greek Salad Dressing in a bowl.
For Oriental eggplant, cut in half lengthwise and then slice into ½ inch thick "steaks."
For Italian Bell eggplant, slice into ½' rounds. Dip each slice back and front in dressing. Place on cookie sheet close, can fill the sheet. Bake at 350 degrees for about 15-20 minutes until the eggplant is slightly crispy and soft in the middle. Melt a slice of cheese on and top with pesto.
Serve on its own or with slices of tomato, fresh onion, lettuce, and good bread. Easy and very yummy.

Mediterranean Beans and Tomatoes Leslie Zuck – Common Ground Farm
1 Tbsp olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
3 large tomatoes, seeded and chopped
1 Tbsp chopped fresh basil, oregano, or parsley
Salt & pepper to taste
1 ½ lbs fresh green, wax or purple beans, trimmed
½ lb feta cheese, crumbled
¼ lb green or black olives, halved or sliced
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic; cook 1 minute more.
Stir in the tomatoes, basil, and salt and pepper to taste. Cook until the tomatoes are wilted, 4 to 5 minutes. Stir in the beans and cook until they are heated through and just crisp-tender, 3 to 5 minutes more. Top with feta cheese and olives; toss quickly. Serve immediately.

Eggplant Sautéed with Garlic
2 Cups cubed, peeled eggplant 1 Tbsp chopped fresh parsley
Salt ½ tsp freshly ground pepper
2 Tbsp olive oil lemon wedges, for garnish
2 cloves garlic, chopped
Sprinkle eggplant with ½ tbsp salt and place in colander to drain for 30 minutes. Rinse and drain on a towel. In a skillet, heat the oil, add the garlic and eggplant, and sauté over medium heat about 10 minutes, until almost soft. Add parsley, pepper, and salt to taste, and continue cooking another 3-4 minutes. Serve hot with lemon wedges. Serves 2-3

Week of August 1st

Projected CSA menu:

Cantaloupe
Sweet Corn
Green Peppers
Onions
Zucchini
Asian Eggplant (Full Share)
Mixed Greens
Kale
Tomatoes: San Marzanos, Heirlooms, Grapes, Red Round Slicers
Fresh Basil
Italian Melon (Full Share)

The next Open Farm Day is Saturday, August 19th

Our "sugar cube" cantaloupes are all ripe and ready to eat. Our reason and goal for growing melons: flavor! So, we only harvest them if they are ripe and falling off the vine. Not all cantaloupes are ready at the same time, so the first step is to search through the rows for the ones with tan/pastel colored skin. If they fall right off the vine without any effort when you go to pick it up – it is ready. This means the fruit has received all the nutrients it can from the plant and is at its peak and ready to be harvested. If the cantaloupe does not immediately fall off the vine, we leave it to continue to grow and ripen further from the sun. This applies for cantaloupes, watermelons, honeydew, etc. An important part of harvesting melons is to be careful where you step since there are living leaves and vines growing all over the rows bearing precious baby cantaloupes for the future. We also need to watch for major rainstorms in the forecast, since ripe melons can rot from being too wet and unable to dry out in a soaked field. One major benefit to receiving fruit, including tomatoes, in our CSA is that you can count on it being ripe (fresher) when you receive it. Grocery store produce is often harvested prior to being ripe to account for travel, storage, and distribution time.
Cantaloupe is extremely nutritious and loaded with Vitamin A and Vitamin C. There is a decreased risk of metabolic syndromes in individuals with especially high intake of cantaloupe. It also provides a wide range of antioxidants that help prevent oxidative stress. They are also packed with anti-inflammatory phytonutrients that help prevent excessive inflammation. This share also features our tomato lineup of all 4 varieties grown on the farm. Each one has its own unique flavor and texture and can all be used interchangeably. Which one do you like the best? Colorful heirloom tomatoes are notorious for their sweet, non-acidic flavor and are highly recommended sliced raw with fresh basil and mozzarella. Grape tomatoes are easy to eat as snacks in their container or in salads. San Marzanos are excellent cooking tomatoes since their skins fall right off once they are roasted. Lastly, our standard red round slicers are perfect for just that; on a sandwich, salad, tacos, etc.
Enjoy – tomato season has just begun!

Khaya's Korner
Hi everyone! Summer is such a busy time for Spiral Path. All of our employees are working hard; in the Packing Shed, in the fields, and in the garden. Do you ever think about how the fruits and vegetables that come in your box take a lot of work? They have to be carefully monitored while they are being planted, harvested, washed, and packed into boxes. Also, there is much devastation with farming. One hailstorm can lose thousands of dollars' worth of vegetables. That is why we try to make sure that no plant is taken for granted. To be positive that your fruits and veggies are getting exactly what they need, my dad and my grandpa must take soil samples. They use trial and error to figure out what is helping- and what isn't. All in all, when you open up our box, remember the hard work it took to grow these delicious plants!

Spicy Corn Stuffed Tomato Salad from Kathy Bennett
6 Sm. Ripe tomatoes
½ c. Creamy Buttermilk Dressing (Ranch)
2 T. Parsley (snipped)
¼ tsp. Pepper
Dash Ground Red Pepper
2 C. cooked fresh corn kernels
½ c. shredded Monterey Jack Cheese
¼ c. chopped green pepper (or any bell pepper)
¼ c. chopped cucumber
¼ c. chopped onion
Lettuce leaves
Place the tomatoes (stem end down) on a cutting board and cut into 4-6
wedges each, cutting into but not through the stem end. Spread wedges
apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates.

TOMATO ZUCCHINI BAKE This makes 2 very generous portions
1 C brown rice - uncooked
1 T olive oil
ground ginger to taste
1/2 C onions - chopped
2 each zucchini - large, sliced
3 large tomatoes - coarsely chopped
1 dash soy sauce - to taste (I used about 2 tablespoons of Tamari)
1 garlic clove - crushed
2 C. vegetable broth - boiling
Sauté rice in oil until golden brown. Place in a glass 13x9" dish and swish rice around to grease dish (use a 2 qt casserole dish). Spread rice in an even layer. Sprinkle liberally with ginger. Layer the onions, zucchini, and tomatoes over the rice. To the hot vegetable broth, add the soy sauce and garlic, then pour the mixture evenly over the casserole. Cover tightly and bake at 350 degrees 1 hour 15 min until liquid is absorbed and vegetables are tender.

Tomato-Basil Creme Sauce
3 Tbs. Olive oil
1 large onion, chopped
3 cloves garlic, minced
2 lbs., tomatoes, seeded and cut into bite size chunks
salt
1 Tbs. Balsamic vinegar
6 oz. Neufchatel cheese
lots of chopped fresh basil
freshly ground pepper
Heat the oil. Stir in the onion and sauté over medium-high heat for about 7 minutes, until it starts to turn golden. Stir in the tomatoes and garlic and salt lightly. Cover the skillet and let the tomatoes stew gently for about 5 minutes, until they're soft but not mushy. Stir in the vinegar. Break the cheese into 7 or 8 chunks and scatter over the tomatoes. Cover, turn the heat to low, and let the cheese soften for 2-3 minutes. Whisk the cheese into the sauce, stirring in the basil salt and pepper to taste. Serve over pasta.

Week of July 24th

This week's projected CSA menu:

Sweet Corn
Red Tomatoes
Green Pepper
Italian Parsley
Sweet White Onions
Cucumbers
Mixed Greens
Zucchini
Green Beans
HeirloomTomato - Full Share
Kale - Full Share

The next Open Farm Day is Saturday, August 19th

The wait is over for sweet corn and tomatoes! Our totally-organic, GMO-free, yellow corn is fully grown and ready to be enjoyed. Hot summer days remind me of eating fresh sweet corn outside on our old picnic table with Amish roll butter and salt. With the corn so hot, I am sweating from inhaling it fresh out of a boiling pot. We have continued to grow this variety of corn, called Vision, for many years. There's no denying it's flavor, texture, and superiority to conventionally grown corn. I love bringing our corn to the farmer's markets in DC where the myth exists that "there is no such thing as organic sweet corn." The aptly named corn (Vision) will surely make them "see the light."' Did you know that each kernel of corn was grown from a single strand of silk? Sweet corn is pollinated by wind movement; pollen shakes off the tassels at the top of the corn plant and drops onto the tips of the baby ears and their developing silks. Each strand of silk gets pollinated by pollen dust from the tassels and each pollinated silk forms a kernel of corn on the ear. During tassel stage, corn plants must receive adequate rainfall (or irrigation water) for the kernels and ears to form. This is the most critical period. Luckily, so-far this summer, we have not been lacking in rainfall!

To cook sweet corn
On the grill "roasting ears" - soak the entire corn-husks and all- in cold water for 10 minutes. This allows the husks to retain moisture for the grilling/steaming process. At this point you may wrap the bundle of corn in a wet towel and go on to your other cooking tasks. When ready, simply place corn on grill and turn several times, avoiding over-charring the husks. Corn will be ready to husk and de-silk after about 10 minutes.

To cook with water on stovetop: Strip down the silks and husks and remove all silk. Rinse under cold water. You may cut the tips off, if kernels have not formed clear to the top.

To steam: place 2 inches of water in a tall steamer pot and bring to a boil. Add the corn and steam for 8 minutes.

To boil in water: Add all corn to a large pot, cover with water, bring to a boil, let simmer for 4 minutes. If you wish to cut the corn off the cob, do so after you cook it, so the "milk" is set.

Khaya's Korner
Hi everyone. I am so excited for the melon season. I love cantaloupe, watermelon, and honeydew. There are other new things to try in the summer too. For example, not many kids in my family likes the taste of zucchini. So, the other day my mom found a way to make it taste good. She breaded strips of it and put parmesan cheese on it. I found that dipping it in marinara sauce tastes amazing, nothing like zucchini. There are also many other recipes you can try like making zucchini into a sort of burger. All in all, you will have many good things to try this summer in your share, even if you think you don't like them, you should try making them a different way. It does a power of good.

Squash Soufflé
2 C. cooked squash or 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

Zucchini & Fried Pepper Casserole
Tomato Sauce, divided (24oz) 3 C slices of fried peppers (mix colors)
3 zucchini, sliced in ¼ inch rounds (about 5 cups) 1 C sliced fresh mushrooms*optional*
¼ C seasoned bread crumbs 2 T fresh chopped basil
salt and pepper to taste 1 (8oz) shredded mozzarella cheese
Butter 9x13 pan, then spread bottom of pan with 1 ½ cups of sauce. Top with layer of zucchini slices, overlapping if necessary. Sprinkle bread crumbs evenly over zucchini. Season to taste with salt and pepper. Top with fried peppers, then mushrooms. Sprinkle with basil. Top with remaining sauce. Bake, covered, 45 minutes or until zucchini is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 minutes, until cheese melts. Let rest 20 minutes before serving.

Green Bean Sides
1 pound green beans
cook in small amount of water until crisp-tender, about 5-10 minutes. Drain, add one of the options below:

Parsley-lemon option: In 1 Tbsp. butter or oil lightly sauté 2 cloves minced garlic and 2 Tbsp finely chopped fresh parsley. Add the cooked beans, season to taste with salt and pepper. Stir gently and heat through. Sprinkle with the juice of 1 lemon and serve.

Basil-tomato option: In 1 Tbsp oil sauté ¼ cup minced onion and 1 clove minced garlic. Add 2 Tbsp minced fresh basil, 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 minutes. Season to taste and serve.

STIR FRY GREEN BEANS
3-4 cups fresh green beans, snapped in half
¼ cup olive oil
¾ cup thin sliced onion
Salt and pepper to taste
2 T sesame seed
½ cup slivered almonds
Heat the oil in a heavy skillet until hot, add the onions and beans and stir fry until crispy and onions are brown. Stir constantly, season to taste, sprinkle with seeds and almonds.

Eggplant – Marinated Slices-and Roasted in Oven
Eggplant-either Asian or Italian Classic Black Bell
1 C Greek Dressing (approximate, could use more or less)
1 or more cookie sheets
Cut the tops off eggplant. Peel off skin using a carrot peeler, discard.
Put 1 C (Gazebo brand) Greek Salad Dressing in a bowl.
For Oriental eggplant, cut in half lengthwise and then slice into ½ inch thick "steaks."
For Italian Bell eggplant, slice into ½' rounds. Dip each slice back and front in dressing. Place on cookie sheet close, can fill the sheet. Bake at 350 degrees for about 15-20 minutes until the eggplant is slightly crispy and soft in the middle. Melt a slice of cheese on and top with pesto.
Serve on its own or with slices of tomato, fresh onion, lettuce, and good bread. Easy and very delicious.

Eggplant caviar - direct from Paris: Submitted by CSA member and site host Christèle Hoskote
Ingredients: eggplant. Garlic. Tarragon. Olive oil. Optional: curry powder.
Wash and cut off ends of eggplant- Cut in half lengthwise. Make little openings to put pieces of garlic. Put some curry powder if desired.
Wrap in aluminum foil to cook in the oven at 400 for 1 hr.
Let it cool and remove the skin. Then purée it in a mixer with olive oil and tarragon leaves.
Enjoy cold on French baguette slices or crackers. Makes a wonderful dip with black olives.

Week of July 17

This week's projected CSA menu:

Green Pepper
Onions
Mixed Greens
Zucchini
Kale
Cucumbers
Sweet Potatoes
Fresh Oregano
Tomatoes (Full Share)

The next Open Farm Day is Saturday, August 19th

We could not have asked for better weather for our July open farm day this past weekend! There was a wonderful turnout of members and families who made the trip to the farm to see where everything is grown. I am always at our farmer's markets on the weekends, so this was the first time, in about 10 years, that I was here for an open farm day. It was beyond rewarding to see everyone's faces and meet with new and old members who have committed their support to the farm. We have been on an incredible journey as a family and without the strong "backing" of our local community through the CSA, we certainly would not have made it to become a second-generation farm! I feel like I was literally raised by/on our CSA, some of you have known me since our first season when I was 8 years old. Being able to see the actual families who receive our produce on a weekly basis brings my job (life) full circle. There is a huge personal connection between farmers and consumers. Food and livelihood go hand in hand and I make it my mission to sustain that belief through the sweat and tears of farming. It's easy to get lost in the intensity of the work and forget how lucky we are to over-produce and abundantly harvest for this many people. I try to remember instead of getting stuck in my "one row at a time" philosophy; this is someone's food for the week, someone's nutrition and composition for their future. A basket of zucchini- is just that, until I start thinking, in numbers, of how many people this will feed. Each one will go to a different home, a different fridge, a different family. I feel so blessed to have grown up on the farm in such a healthy and positive environment. I hope you can sense and even taste the passion and love for the earth in the food that we grow. I always hear from my friends "I wish I would have grown up on the farm" and I want to say back, "well we can still grow and raise your food for you!" Thank you for your conscious choice to have your produce loved and raised on our farm. We do not take the job lightly.

Khaya's Korner
Hi everyone! I am sorry that I haven't had a chance to write to you about Open Farm Day yet, so here it is. I was so excited to meet all of my "fans". It made me very happy to see that so many of you look forward to reading my column every week. It is a joy to know that I am "famous" to the members. I also wanted to thank you for helping us out by purchasing iced tea and monster cookies at the Spiral Sweet Spot. If you didn't know already, we have recipes for both on our website. It was a pleasure talking with everyone and making sure that our members got what they needed. For many of you, it is a long commute, but in my opinion, it is SO worth it. The Brownback family always looks forward to Open Farm Days where we can really communicate with the members of our CSA. I wanted to give a shout out to Lucas. He carefully planned the whole event, and I owe him much thanks for making this day happen. All in all, I absolutely enjoyed seeing everyone at this Open Farm Day and I am looking forward to seeing you at the next one. ~ Khaya Brownback

Paleo Zucchini Brownies from CSA Member Anna Santini (North Mountain Pastures)
1 cup almond butter or peanut butter
1 1/2 cup shredded zucchini
1/4 cup honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1 cup dark choco chips
2 Tbsp cocoa powder
Mix all together well, place into a 9x9 pan
Bake at 350 for 35 minutes or until toothpick comes cleans

Zucchini Cookies
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups grated zucchini (about one large zucchini)
3 teaspoons vanilla
4 cups flour
½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup raisins
Beat eggs until light and fluffy then add oil, sugars, zucchini and vanilla. Mix well. Separately, combine flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the egg mixture and mix well. Add raisins. Drop the dough onto a greased or parchment lined baking sheet. Baked 10-12 minutes in 350 oven. Edges should be golden brown. When cool, we iced with a glaze made from beating 2 tbsp. fresh lemon juice with powdered sugar.

Kale with Hot Bacon Vinaigrette An American Bounty
1 lb kale, washed & tough stems removed 2 tbsp champagne vinegar
4 Slices Bacon, chopped 1 tbsp olive oil
1 tbsp minced onions salt & pepper to taste
Pour water in large skillet to depth of 1 inch and bring to boil. Add Kale, cover and cook over high heat until wilted but still bright green, about 5 min. Drain and rinse with cool water. Sauté bacon in same skillet until crisp. Remove with slotted spoon and drain on paper towel. Add onions to the bacon fat and cook for 2 minutes, stirring constantly. Whisk in the vinegar and oil. Add drained kale to skillet and toss to coat with vinaigrette. Season with salt and pepper. Scatter bacon over kale.

Crunchy Avocado and Black Bean Salad
1 small shallot minced, 3 tablespoon fresh lime juice, 2 teaspoon honey, 1 teaspoon fresh lime zest
1 teaspoon olive oil, ½ tsp salt, ¼ tsp fresh ground pepper
1 can (15oz) black beans, drained & rinsed
1 red bell pepper, diced
½ English cucumber, diced
1 avocado, peeled, pitted, diced
Wisk together shallot, lime juice, honey, lime zest, oil, salt and pepper in small bowl.Combine beans, bell pepper and cucumber in a large bowl. Add dressing, mix well. Add avocado; gently toss to blend.

Week of July 10

This week's *projected CSA menu:
(Sat & Sun pickups)
Cucumbers
Swiss Chard
Zucchini
Mixed Greens
Asian Eggplant (Full Share)
Sweet Potatoes
Fresh Onions
Cabbage (Full Share)
Black Raspberries

Freshly pulled summer onions are in! We have been patiently waiting for the sweet "candy" variety to size up and they are officially in house and ready to add flavor to your meals. Since they are freshly pulled onions with green stems, they need to be refrigerated. Once we complete our sweet onion harvest, the excess yield will be dried (cured) and able to store for months without refrigeration. We will most likely have them in your share every week into October. These onions are great for grilling, cooking, sandwiches, and salads. Onions may bring a tear to your eye and a pungency to your breath but they will also bring delight to your taste buds. They are also incredibly healthy and a great source of vitamin C, manganese, molybdenum, vitamin B6, fiber, folate, and potassium. My favorite onion secret is its homeopathic use for drawing out infections. I often get ear aches and was taught to slice a raw onion in half and hold it over my ear. It works fast every time and provides major pain relief, surprisingly.

Our farm really starts to pick up and get hectic in July and we are feeling that full force this week. Like many businesses, our Mondays are spent catching up from the weekend with things that are already in house and harvested. Zucchini, alone, can sometimes take up to 5 hours a day to wash, grade, and pack all the wagons that come in. Longer hours are a sure-thing and we tell our employees to "get it while you can" in the summer! After squash, we usually split up into 2 groups that will run cucumbers or wash mixed greens. In the meantime, we are always keeping an eye-out for new wagons of produce coming in. Things like onions and swiss chard do not take any prep from us and just need chilled down in the coolers before going into the CSA pack. Other items, like beets, will get washed and cabbage sized for shares. It is all a well time-managed effort that our young crew pulls together each day; field and packhouse.

July is also prime-time for planting late summer and fall crops, so we are always watching the weather for the perfect day to get our transplants into the ground. Last week, we successfully planted all our sweet potatoes and were also able to get a field of spaghetti and delicata squash into the ground before the rain. Next up for planting: butternut and acorn squash.

Garlic and shallots will most likely be pulled this week. The 3 random garlic bulbs that were pulled and checked by my Dad (the professional) looked large and smelled delicious. Both garlic and shallots will be cured for 2 weeks so that they are able to store and be distributed to you through the fall. Look forward to seeing them soon.

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.

Lettuce and Cucumber Soup from Katie King
butter
couple of garlic scapes, cut on bias into small bits
large head of romaine lettuce, trimmed and cut every inch or so
large cucumber, chopped in large pieces
3/4 t ground coriander
salt and pepper to taste
melt butter over medium heat.
add scapes and sauté
add cucumber and continue sauté until soft
add water, simmer all a few minutes
add coriander
add lettuce and cook until wilted and softened
use immersion blender to puree with chunks left season with salt and pepper
serve hot or chill.

Beets and Chard from Susan Bianchi
3 cups Shredded Swiss Chard
3 Fresh Beets (peeled, cubed, and roasted)
1/2 cup Shelled Pistachios
1 tablespoon Extra Virgin Olive Oil
3 tablespoon Balsamic Vinegar
3 tablespoon Fresh Orange Juice
Kosher Salt & Cracked Pepper
Preheat oven to 375 degrees Fahrenheit.
Cut the ends of the beets off and peel with a potato peeler.
Cube the beets into 1 inch pieces.
Toss the beets with the olive oil, sprinkle with salt and pepper.
Spread on the baking sheet so that the cubes are not touching each other.
Roast at 375 F for 30 minutes. When beets have cooled down, toss everything in a mixing bowl and enjoy!

Week of July 3

This week's *tentative CSA menu:

Full Share
Cucumbers
Garlic Scapes
Zucchini
Beets
Mixed Greens
Sweet Potatoes
Green/Purple Basil
Kale
Black Raspberries

Medium Share
Cucumbers
Zucchini
Cabbage
Mixed Greens
Sweet Potatoes
Kale
Garlic Scapes

Hard to believe that it's July, until you look at a thermometer! It feels like time is passing quickly as we get busier into the depths of summer harvest and plantings. Another hot week is ahead of us and it seems like everything is growing inches by the day, especially the sweet corn. Ever heard of the phrase "knee-high by the fourth of July?" In our local farming region, a well-growing crop of corn should be about 2 ½ feet tall by the first week of July and I am happy to report that the plants are looking good and are already tasseling! Our sweet corn should be making an appearance by the end of this month and through until early September. Other summer goodies are soon on their way like our sweet white onions, due to be freshly pulled in a couple of weeks, once they size up. Our tender Asian eggplant is on its first harvest this week and we will continue to have this variety for about a month and then moving into larger Italian eggplant. The black raspberry crop is ripening strong this year, delicious and quite the rarity in the food world. Our "sugar cube" cantaloupe vines are growing and will be producing later this month. Green peppers, garlic, and shallots are all July crops as well. As for the long-awaited tomatoes... they're coming! All plants are staked, flowering, and looking strong. We have an early indoor crop of San Marzano plum tomatoes coming very soon followed by all the outdoor waves. This year, you can look forward to many different varieties of tomatoes: heirlooms, red rounds, plums, grapes, cherries, and even tomatillos (ready for PYO at the up-coming Open Farm Day). So much to come, hopefully you are rewarded with flavor at every meal for your patience and commitment to eating locally, in-season!

Khaya's Korner
Hi everyone. Khaya here. Today I was thinking about the fun events that we have in the summer- Open Farm Days. At our set date, CSA members can come and visit the farm. After passing through registration, you can participate in many fun activities. You will be given a veggie coupon to spend at our extra veggie stand. There are other stands too, where you can buy an assortment of food and drinks, from ice tea to pizza. Sometimes we have a hay ride, where my grandpa Mike drives a tractor with a wagon attached. The wagon is covered with straw, where you can sit and take in the scenery. Mike will stop at various times to show different parts of the farm/ fun facts/ crops. Open Farm Days are a lot of fun, and this year you should attend! Ciao, Khaya Brownback

Gold Zucchini Fritters excellent side dish or meal on its own
Makes -11 (4 inch) fritters
Whisk these ingredients together in a small bowl or spouted bowl, let set to enliven herbs while you prep the zucchini:
3 eggs
½ t minced dried garlic
1 t salt
2 t Italian dry seasonings
¼ C milk
Grate gold zucchini (or green) leave skins on. Measure 3 Cups and set aside
Add to egg mix and whisk: 1 C flour and 1t baking powder
Add to batter: 3 C grated zucchini, stir with a wooden spoon
Fritter batter now ready to fry
Have ready before starting to fry fritters: 11 slices of provolone or mozzarella cheese and ¼ C minced fresh cilantro or parsley. Line a baking sheet with paper towel to receive the hot cooked fritters
Pour ¼ to ½ C olive oil into a large heavy skillet, and heat on high until oil is very hot, not smoking. Turn heat down just a bit to med-high. Drop zucchini fritter batter into skillet by ¼ C (approx. 3-4 will fit per skillet). Fry until edges are crispy and brown, approximately 2 minutes -flip with a metal spatula. Cook another 3 minutes. Remove to paper towels, top with a slice of cheese and a generous pinch of fresh herb; hot fritter and melting cheese will enliven the fresh herb flavors. Continue to fry all the fritters
Best piping hot; but you can do ahead and reheat gently.

Raspberry Delight Great dessert dish for summer because it requires NO baking!!
Topping:
2 C black Raspberries
½ C sugar
4 T cornstarch whisked into ¼ C water
Cook berries and sugar in saucepan until comes to a full boil. Turn to simmer and slowly pour in the cornstarch mix, stirring constantly, will thicken. Continue to stir another minute. Remove from heat and thoroughly chill.
Bottom:
2 C graham cracker crumbs
½ C melted butter
2 T sugar
Toss together in a 9x13 pan and press evenly into the bottom of pan. Place in refrigerator
Middle:
2 C whip cream, original recipe calls for cool whip but you can make your own
8 oz pkg. cream cheese softened
¼ C 10X sugar
Blend these together and then spread over graham cracker crust. Thoroughly chill and then spread chilled raspberry filling on top. Dust with ¼ C graham cracker crumbs to finish off the look.

Beets and Chard (or beet greens)
3 cups Shredded Swiss Chard
3 Fresh Beets (peeled, cubed, and roasted)
1/2 cup Shelled Pistachios
1 tablespoon Extra Virgin Olive Oil
3 tablespoon Balsamic Vinegar
3 tablespoon Fresh Orange Juice
Kosher Salt & Cracked Pepper
Preheat oven to 375 degrees Fahrenheit.
Cut the ends of the beets off and peel with a potato peeler.
Cube the beets into 1 inch pieces.
Toss the beets with the olive oil, sprinkle with salt and pepper.
Spread on the baking sheet so that the cubes are not touching each other.
Roast at 375 F for 30 minutes. When beets have cooled down, toss everything in a mixing bowl and enjoy!

Week of June 26

This week's projected CSA menu:
Cucumbers
Red Beets
Garlic Scapes
Romaine
Green/Gold Zucchini
Mixed Greens
Cabbage (Full Share)
Black Raspberries
Cilantro (Full Share)
Basil (Medium Share)

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

Freshly pulled red beets are in this week, loaded with vitamin C, folate, potassium, and fiber. To prep: rinse and scrub the dirt from the beets and trim the dangling roots from the bulb. Remove the greens, leaving one-inch stems on the beets (otherwise the color will bleed when they are cooked)! Place beets in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice, chop, or leave whole. Cooked beets are also good cold -added to salad. OR-Peel and shred raw beets into a salad. Their tops (greens) are delicious and very similar tasting to Swiss chard and can be used as a cooking green or for juicing. Store both the beets and their greens separately in the fridge in sealed bags. The greens should be used within a week, whereas the beets can last up to 3 weeks in the fridge. Check out some of the beet recipe on the back for some ideas on how to use them if they are new to you.

We are now onto outdoor cucumbers, which means everything in your share this week is coming directly from the fields. Our early crop of indoor cucumbers successfully carried us through June and into the outside wave. You can probably tell a difference between the indoor/outdoor harvests just by looking at the cucumber. Much less protected outside, these cucumbers are starting to look like what many people expect from an "organic cucumber" with scratches and major size advantages. The first harvest is typically the ugliest. After that, the plants usually produce better looking veggies as the season continues. Their taste, however, is incomparable and ranking high on the list of produce flavor that reflects the growing conditions and soil quality. Outside cucumbers rule!

Coming soon: black raspberries, eggplant, sweet white onions, green peppers
Tomatoes: We have an early indoor crop of San Marzano coming in a few weeks.

Khaya's Korner
Did you know that the black raspberries are ready? A few days ago, my brother and I drove the Mule up to the black raspberry field. There were so many raspberries, and they were delicious. We only picked about an eighth of the field, but we managed to fill a whole container with raspberries. My mom was going to make raspberry delight, but we didn't have any graham cracker (crumbs). I am very excited for you to get a taste of the raspberries. But we have to be careful picking them; they have thorns. However, eating all of that raspberries deliciousness is totally worth it, even if you get scratched. Have a great week and enjoy the raspberries that will be coming your way sometime soon.
Ciao for now, Khaya Brownback

Scapes N Squash created in the farm kitchen by Terra Brownback
1T minced garlic scapes
½ C diced gold zucchini (quarter lengthwise first)
½ C diced green zucchini (quarter lengthwise first)
2 T butter
¼ t salt-—dash black pepper-1/2 t Italian seasonings (or fresh minced parsley, oregano, basil)
In a heavy skillet, melt butter over medium heat until it just begins to brown. Add garlic and zucchini all at once. Stir until coated in butter, add seasonings. Sauté over medium heat another 5-8 minutes or until zucchini begins to brown, stirring often.
Delicious on its own or added as a topping to pasta or rice.
Add some chopped tomatoes at the end and a sprinkle of parmesan cheese---mmmm

Marinated Beets
2 C beet roots, cooked and diced or sliced
½ C Italian Salad Dressing
Place beets in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) To check if done- insert a sharp knife; if done, knife will easily enter to the center of beet. Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice or dice while warm
Marinate with the salad dressing for 30 minutes, serve immediately or may serve later chilled. Keeps in fridge for about a week. Good addition to salads as well.

Grilled Beets
Wash beets and slice ¼ inch thick. (No need to peel) Combine with 1 Tbs.
Of olive oil and toss to coat. Grill over medium heat, turning often, for
about 20 minutes. When they're charred- they're done!

CRUSTY PARMESAN-HERB ZUCCHINI BITES
4 medium fresh zucchini, sliced in half lengthwise
1 / 2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced (or chose your favorite: parsley, cilantro, etc.)
smidge of olive oil
salt & pepper to taste
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and then broil for the last 3-5 minutes until cheese is crispy and brown.

Zucchini Pizza from CSA member Pam Wiedeman
3 1/2 C zucchini, coarsely grated
2 eggs, lightly beaten
2 C shredded mozzarella, divided
1/2 C parmesan cheese, grated
1/3 C flour, 1 T olive oil
1 C pizza sauce
chopped oregano, basil to taste
1/8 t dried red pepper
Preheat oven to 350; grease a 13 x 9 x 2" casserole dish.
Press grated zucchini between paper towels to remove excess moisture.
Combine zucchini, eggs, 1 C mozzarella, parmesan, and flour in medium bowl; mix well.
Spread zucchini mixture into prepared casserole dish; bake uncovered at 350 for 20-25 minutes.
Remove dish from oven; set oven to broil
Brush surface with olive oil; broil 5 1/2" from heat for 5 minutes.
Remove from oven; reset oven to 350.
Spread pizza sauce on top of zucchini mixture; sprinkle with remaining mozzarella, herbs, and red pepper; bake uncovered at 350 for additional 20 minutes or until cheese is bubbly.

Week of June 19th

This week's projected CSA harvest menu:

Zucchini
Garlic Scapes
Green Leaf Lettuce
Snow Peas
Italian Parsley
Yellow Onions
Mixed Lettuce Greens
Sweet Potatoes
Sugar Snap Peas
Cucumbers

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
Zucchini
Romaine
Radishes
Spring Onions
Swiss Chard
Cucumbers
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:
Strawberries
Radishes
Mixed Greens
Spring Onions
Kale
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:

Strawberries
Cucumbers
Spinach
Head Lettuce: Green, Red, or Romaine
Radishes
Cilantro
Yellow Onions
Asparagus
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
Strawberries
Spring Onions
Baby Arugula
Cucumber
Spinach
Yellow Onions
Sweet Potatoes
Asparagus (Full Share only)

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

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

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

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

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

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

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

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

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

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

Week of May 15

This week's tentative CSA menu:

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

Week of May 8

Tentative CSA Menu:

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

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

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

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

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

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

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

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

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

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

week of May 1st

Projected CSA Harvest Menu:

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

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

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

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

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

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

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

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

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

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

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

Week 2: April 24th

This week's projected CSA menu:

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

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

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

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

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

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

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

Week 1 of 2017 Deliveries: April 17

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

Tentative CSA menu:

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

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

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

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

- LUCAS Brownback

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

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

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

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

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

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

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