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Weekly Farm Newsletter

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December 12th: Last week of CSA deliveries 2016

Tentative CSA menu:

Leeks
Trim the roots and store in a sealed bag in the fridge

Gold Potatoes
Store in a cool dark place

Butternut Squash (Full Share)
Store at room temperature

Acorn Squash (Medium Share)
Store at room temperature

Garlic
Does not need to be refrigerated

Baby Romaine
Store in the fridge

Onions
Do not need refrigerated

Turnips
Store in a sealed bag in the fridge

Red Cabbage
Store in the fridge

Kale
Store in a sealed bag in the fridge

Our 2017 CSA season is now OPEN for signups

Join and pay in full by March 15th to receive our 5% Early Bird Discount

It's the last week of CSA deliveries of 2016! Monday morning began with an icy two-hour delay for all farm workers. The end of our growing season is undeniably here. As avid weather app watchers, we wasted no time as the cold front was predicted to hit our area and pulled up all the remaining leeks in the field. They were a little frozen and hard to remove from the ground but they are all unharmed and tastier than ever. In our packing house, we take the time to dunk and soak their roots in water to help remove the excess soil that leeks retain. This can be a very cold and wet job to tackle first thing in the morning for some but you can guarantee everyone is craving potato leek soup by lunch. Most of us who work at the farm would say that our lives absolutely revolve around food. It is impossible not to scheme up dinner while handling and working with fresh food and ingredients all day long. Even if you are not into cooking when you start working here, you cannot deny the exposure and curiosity to all this great stuff. We have a great crew of young people working for us and the mood on the farm right now is excitement. All of us are true seasonal employees who put in major hours during the farming months of the year. So, it is safe to say that we are all looking forward to our winter break and the holidays with our families. Some will have shorter breaks than others. We will begin seeding transplants in the greenhouse in mid-January with our greenhouse team back part-time by the end of February. Our 2 year-round guys will have plenty to do in the offseason when we can focus on repairs, mechanical issues, and future field plans. My job will be switching gears and staying indoors all day maintaining the CSA signups and website from an office. As for most everyone else who handles your produce, they will return in April along with the start of our 2017 CSA deliveries. We hope everyone enjoyed being a member of Spiral Path this year and we feel like we had a heck of a season; free of hail, major crop failure, and other devastating realities that farmers face on daily basis. We know that there are so many options of how and where you can get your food these days and we are grateful that you chose to support our farm directly by being a CSA member. Your trust in us to provide you with fresh organic produce by using sustainable farming methods that protect our environment has enabled our farm to thrive through the local food movement. We hope to continue to strengthen the health of our communities and provide a long-lasting relationship with our supporting members.
*Happy Holidays to you and your family from the Brownbacks and Spiral Path Farm*

Khaya's Korner: First Snowfall

I don't know when the first snowfall will be, I just hope it will come soon. I love sledding, hot chocolate, ice skating, building snow forts, snowball fights, and finally: making snow angels. I also love getting into the holiday spirit by baking some Christmas cookies. My favorite kinds of Christmas cookies to bake are: sugar cookies, gingerbread cookies, snickerdoodles, peanut butter blossoms, and, of course, chocolate chip cookies. Usually my grandma, Terra, comes over and makes cookies, but sometimes we go to my Uncle Lucas's house. That is definitely something to look forward to! Also, we normally would be getting our tree in a week, so that's another thing to look forward to as well. Anyway, I hope everyone has a good holiday season, because my next Khaya's Korner will be the last one for a year. ~ Until then, Khaya

Butternut Squash and Cider Bisque
4 Tbsp (1/2 Stick) unsalted butter
2 C onions, diced
4 tsp curry powder
1 butternut squash
2 apples
3 C vegetable or chicken stock
1 C apple cider
Salt and pepper to taste
Melt the butter in a large kettle and sauté the onions and curry powder over very low heat for about 25 minutes.
Meanwhile, peel the squash and apples and cut them into chunks (if you find the squash too hard to cut, bake it in a 400 F oven for about 20 minutes before peeling and cubing it). Add the squash, apples, and stock to the kettle and simmer for 25 minutes. Mash the solids with a potato masher.
Return pureed bisque to the kettle; add the cider and season to taste with salt and pepper.

Butternut-Apple Crisp Bars
3 cups sliced peeled butternut squash
3 cups sliced peeled tart apples
1 cup packed light brown sugar
2 tsp lemon juice
1 tsp ground cinnamon
1/8 tsp ground cloves
1 cup all-purpose flour
1/2 tsp salt
6 tbsp unsalted butter, softened
1/3 cup chopped nuts
Ice cream (optional)
Preheat the oven to 350 F. Grease a 9 inch square baking pan.
Combine the squash and apple slices with 1/2 cup of the brown sugar, lemon juice, cinnamon, cloves, tossing gently, in a large bowl. Turn into the prepared pan, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, combine the flour, the remaining 1/2 cup brown sugar and the salt. Stir in the butter with a fork until crumbly. Add the nuts. Spread evenly over the squash-apple mixture.
Bake uncovered for 40 minutes more. Cut into 9 squares; top with ice cream, if desired, and serve.

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