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Weekly Farm Newsletter

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Week 2: April 24th

This week's projected CSA menu:

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

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

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

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

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

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

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


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