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Weekly Farm Newsletter

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Baby Greenhouse Repairs

Your Share Menu:

Sweet Potatoes
Red Cabbage
Collard Greens
Yellow Onions
Tasti-Crisp & Baby Romaine Blend
Butternut Squash (Full Share Only This Week)

The over-night temperatures have been dropping very low at the farm. I have been splitting a lot of wood from fallen dead trees that were ripped out during a storm earlier this year. I am sure last February taught us all how drastically cold the winters in PA can be so I am preparing for the unknown season to come. Last year, it took the farm house more wagons of wood than ever before to keep the house warm and the pipes safe from freezing. At this time of year when our field crew is not harvesting, we are busy making endless repairs to buildings. One of our main projects at the moment is repairing and rebuilding one of our most important greenhouses where all the plants at Spiral Path begin. "The Baby House" is a small greenhouse where most flats go immediately after being seeded and watered to germinate on the specially heated floors. This is always our hottest controlled greenhouse. Once the majority of the plants in a flat have emerged from the soil, it has then successfully germinated and can be moved into a different greenhouse with cooler temperatures that begin to "toughen" the plant to grow stronger in preparation to be transplanted outside eventually. Our Baby House is one of our oldest greenhouse structures and needed a strong floor replacement to keep it well insulated from the cold and insects. We completely pulled out the old foundation and poured a new concrete floor with water lines underneath to more effectively heat the floors and keep the moisture level high. Most farmers combine a list all year of buildings that need a little love when we have more time in the winter. The sweet potatoes this week look a little different because they have all been hand cut in our pack house. They were the wounded victims of the machine that harvests them deep from the ground and there are always plenty of cut potatoes that are completely fine for using. These potatoes should heal fine and we recommend using them before the other ones we have be giving out. Enjoy the fresh red cabbage! Lucas

Our 2016 CSA Season is open for sign-ups!

Go online and rejoin through our website at www.spiralpathfarm.com or feel free to call our office and we can get you set up easily over the phone 717-789-4433.

Take advantage of our Early Bird Discount of 5% off when you join by March 15th!

Khaya's Korner

I am so excited because my mom said my family could go Christmas caroling this year! I am most excited to sing "O Little Town of Bethlehem", but my mom is most excited to sing "Silent Night". My brother probably wants to sing "O Christmas Tree" because that is the song he is playing on the piano. On the piano I am playing "Silent Night", "Over the River and Through the Woods", and "O Little Town of Bethlehem". That is why I want to sing "O Little Town of Bethlehem". This is going to be the first time I've ever gone caroling! My mom says it is going to be really fun. I also think it is going to be a blast! I am so excited!

Cabbage Blush from member Karen Kline
Red Cabbage
Honey Dijon Mustard
Blue Cheese
Slice Red Cabbage to a medium slaw
Add to boiling water
Cook as per blanching
You don't want to lose too much of the bright red color but cabbage should be semi soft
Drain well
Turn to bowls and add Honey Dijon dressing until thoroughly coated
Add a good mild creamy blue cheese for the topping to taste

Fresh Red Cabbage Slaw ~ very sweet, tender, and tasty
Remove first 1 or 2 outer layers of red cabbage, discard. Slice in half and cut out the core. Grate one half head of cabbage on medium grater. Toss with a balsamic vinaigrette. Delicious and a nutritious start for an autumn meal.

Grandma Bevy's Broccoli-Walnut Bake
3-4 cups of trimmed stalks and broccoli florets--steam till bright green
2 C milk
1 C chicken stock-—may substitute vegetable stock (see above)
1 / 2 C flour
1 / 2 C butter
2 / 3 C water
8 oz stuffing mix or salad croutons, or 2 C bread cubes seasoned with parsley, sage, thyme, salt, pepper.
6 T butter
1 C walnuts chopped
Place steamed broccoli at bottom of buttered 9x13 glass dish. Sprinkle with walnuts. Make a cream sauce with stock, milk, butter, flour. Pour over broccoli. Heat water, add 6 T butter and your bread
(Either packaged or homemade.) Top with the moistened cubes, Bake at 350 for 40 minutes.

Puree of Winter Greens
4 C chicken broth 3 T canola or butter
1 and 1 / 2 chopped kale 1 C chopped collards
2 C shredded cabbage 4 onions or leeks, chopped
3 T flour 1-2 C low-fat milk, salt & pepper to taste.
Bring broth to boil in saucepan. Add all greens. Simmer covered and cook until tender. Cool slightly. Puree in blender or food processor till smooth. Return pureed mix to pan and keep on low. In another pan, blend oil and flour and cook until bubbly. Add 1 C milk and cook until thick, stirring constantly. Fold milk mix into greens mix. Add more milk if too thick, should be a thick soup. Season to taste with salt and pepper.

Collards Sweet Potato Pot
1 lb. Italian sausage hot or sweet *Optional- see note below.
4 Tbsp. chopped spring onion (minced green & white parts)
3 garlic cloves
1 bunch collards (leaves & small stems chopped)
2 C cubed raw sweet potatoes (skins on)
2 C sweet corn (from freezer- no thaw)
Cook sausage in heavy pot (whole links). Remove sausage and cool. Slice links thin and reserve for later. Add all other vegetables except corn to the sausage pot. Add 1 / 4 cup water, 1 tsp. salt, 1 / 4 tsp. pepper (if using sweet sausage). Cover and stir often over medium heat with lid. Cook until sweet potatoes are tender. Add frozen corn and stir to heat. Then add sliced sausage. Stir until all is heated. Serve as is or over rice or noodles. *Note- sausage is optional- use olive oil to sauté the vegetables if not using sausage.
Also- this recipe can be substituted with Tuscan kale, or any kind of kale.


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