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Weekly Farm Newsletter

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August 1st

This week's *projected CSA harvest menu:

Cantaloupe
Store in the fridge

Heirloom Tomato (Full Share)
Store in the veg drawer of the fridge

Sweet Corn
Store in the fridge

Garlic
Store at room temperature

Eggplant
Store in the fridge

Sweet White Onion
Store in a bag in the fridge

Green Pepper
Store in the veg drawer of the fridge

Mixed Greens (Full Share)
Store in the veg drawer of the fridge

Zucchini
Store in the veg drawer of the fridge

Tomatoes
Do not refrigerate

Cucumbers
Store in the fridge

*HOT* Pepper: Jalapeno or Hot Wax
Store in the fridge

Watermelon (Full Share Only)
Store in the fridge

Please make sure to return all share boxes to your pickup site so we can recycle them back into our deliveries and help reduce unnecessary waste.
It's that time of year with tender items like tomatoes and melons that can get easily damaged or crushed in transit. You are more than welcome to take the entire CSA box in efforts to keep your weekly share of produce packed and safe till it gets home.

An inch and a half of much needed rain poured down on the farm this past Saturday evening. This was the first good rainfall that we have had since the dry spell and it was a major relief on the plants and irrigation. August is officially here and we are starting the month off with a HUGE sweet corn harvest. We hope you enjoy our certified Organic GMO-free sweet corn variety called Vision. We're talking sweet corn that wasn't sprayed with animal killing chemicals, so do not be too freaked out by a bug or worm as you peel back the husks. Simply cut off that area. Most of our first wave of corn was badly damaged by the birds- pecking at the top kernels and then followed up by an army of insects attracted to the sweet smell of fresh corn. We do share the world with other species and this is a basic part of agriculture and eating fresh food. We appreciate your understanding of this very difficult consumer mountain organic farming must climb to compete. Our "sugar cube" cantaloupes are continuing to yield heavy and they taste as sweet as their name. Most of the melons in the U.S. are grown in Arizona and New Mexico as they like it hot and extremely dry. We only pick them ripe from the vine so they are ready to eat when you receive them. Our special heirloom tomatoes are starting to come in. These are a tomato-lover's top shelf pick. This is what a tomato originally looked like in the 1500's and their flavor and texture speaks for itself. We grow 6 different types that you will see over the course of the next few months. I like to call this CSA box the "chili or salsa starter pack." There is basically everything in here needed to make either one with a hot pepper included to match the intense heat wave we are all feeling lately. Please be aware that these peppers are hot to the touch and should be handled with caution when it comes to raw skin or young children! Enjoy the big summer bounty

Khaya's Korner: Sweet Corn
It felt like it took a million years for sweet corn season to begin, and now that it is here I'm so excited! I love to roll my sweet corn in butter and salt to make it extra tasty. What do you like to put on you corn? You can email me at csa@spiralpathfarm.com with your answer. Anyways everybody in my family loves sweet corn. Even my little sister! It's like giving a kitten warm milk. You can't go wrong! So, try our sweet corn. It might be your new favorite food~ Khaya

Terra's Three Bean Chili
Can be made vegetarian or with meat, both are delicious.
Chop an entire celery (with leaves also)
1 C sliced /diced onion
1 green pepper, diced ( or any color pepper )
5 cloves garlic, minced, use less if you want.
1 / 4 C chopped cilantro or parsley
1 or 2 Hungarian hot wax peppers or Jalapenos chopped finely, remove seeds and dice
or 1 t dry crushed red pepper or 1 / 2 C minced cubanelle pepper
1-2 lbs ground beef (optional)
Sauté beef with all vegetables and 1 / 4 C olive oil for about 15 minutes. Add 1 quart of tomatoes canned or fresh chopped, 1 qt water, 4 veggie or beef bouillon cubes or stock instead of water. Add 1 can (2-1/2 lb) red kidney beans, 1 can of black beans and 1 can white cannellini beans. Of course you may precook these beans from scratch as I do when able. This is a time saver to use canned. Add 3 T chili powder, 1 / 2 t pepper and 2 t salt. Should be very thick; add more water if needed at this point, just to barely cover. Bring to a boil and then simmer one hour. This makes a large pot. Do not add the hot wax peppers if you like it milder. Use jalapeno if you like it rippin hot.. All soups have a wonderful taste after aged/chilled for a day or two.

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.

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.
We've made this without the cheese and it's still good.

Eggplant Sauteed with Garlic
2 Cups cubed, peeled eggplant 1 Tbsp chopped fresh parsley
Salt 1 / 2 tsp freshly ground pepper
2 Tbsp olive oil lemon wedges, for garnish
2 cloves garlic, chopped
Sprinkle eggplant with 1 / 2 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

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