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Weekly Farm Newsletter

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First week of Summer Shares June 6th

This week's projected CSA menu:

Store in the fridge

Snow Peas
Store in the fridge

Green Leaf Lettuce
Store in a bag in the fridge with a paper towel to absorb any extra moisture

Italian Parsley
Store in a sealed bag in the fridge

Store in a sealed bag in the fridge

Sweet Potatoes
Do not refrigerate

Baby Spinach or Mixed Lettuce Greens
Store in the veg drawer of the fridge

Yukon Gold Potatoes Full Share only
Keep in a cool dark place in the bag provided in a cabinet or under the sink

Fennel Leaf
Store in a sealed bag in the fridge

Open Farm Day is CANCELLED for this Saturday June 11

Notice from Mike and Terra Brownback:

Due to a later than usual strawberry harvest season for us this year, we are cancelling this week's open farm day. We are unable to postpone this event. We cannot in good conscience open up our strawberry fields for pick-your-own before we have provided strawberries for the entire membership. This is a stressful and painful decision for the Spiral Path Farm team but we would rather let you all know the facts before you finalize your plans to visit the farm. We regret the colder weather earlier in the spring, just as we were removing the straw mulch cover which protected the crop over winter. That cooler spring has delayed our strawberry harvest, but in farming, one cannot escape the facts. Choosing an open farm day date well in advance is always tricky and necessary for us to put on an event. We have been fairly lucky to have gotten it right over the years but NOT this time.
We will be harvesting strawberries as they ripen and you will see them in your CSA box as they come in from the field.
"Blessings to all" ~ Thanks for understanding farm facts...
Mike and Terra Brownback and family

Italian Parsley is possibly the world's most popular herb. This flat leaf herb derives its name from the Greek word meaning "rock celery." It is a biennial plant that will return to the garden year after year once it is established. In addition to its widespread use as a garnish, parsley offers numerous health benefits as it contains two types of unusual components that provide unique health benefits. The first type is volatile oil components and the second type is flavonoids. It is also a good source of antioxidants, folic acid, vitamin C, and vitamin A. Proclaimed health benefits include anti-inflammatory properties and a boosted immune system. You can combine chopped parsley, garlic, and lemon zest and use it as a rub for chicken, lamb, and beef. Use parsley in soups and tomato sauces. Add parsley to pesto sauce to add more texture to its green color. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves. Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator. If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Get ready to enjoy this fresh herb often – we also grow curly parsley as well that is soon to come!

Kale Chips ~~From member Kelly Paul
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!

Sweet Potato Quesadillas
1 and 1 / 2 cup onion
2 cloves garlic
Sauté in large frypan in 1 tbsp. oil until translucent.
2 tsp dried oregano
1 and 1 / 2 tsp each dried basil, marjoram, chili powder
1 and 1 / 2 tsp ground cumin
pinch of ground red pepper or to taste
Add and cook another minute.
4 cups sweet potatoes (cooked and mashed)
Add and heat through, frequently stirring to prevent sticking. Add salt and pepper to taste.
8 tortillas
1 cup cheddar cheese (shredded)
Spread about 1 / 2 cup filling and 2 tbsp cheese on half of each tortilla, leaving a ½" border on the sides. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400F until brown, 15-20 minutes.

Italian Parsley Pesto with Pasta
1 / 2 pound spaghetti
Kosher salt
1 / 2 cup unsalted, roasted almonds
2 cups (packed) fresh flat-leaf parsley leaves
1 / 2 cup chopped fresh chives
1 / 3 cup extra-virgin olive oil
1 / 4 cup finely grated Parmesan
Freshly ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1 / 4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Stir Fry Snow Peas in Curry by Beverly Crow
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. (beef tips or chicken can be whole thighs or breast or diced). Bake at 350 degrees for 45-50 minutes.
Stir fry chopped onions, garlic, carrots, and celery in a 1 / 4 cup of olive oil. Add entire pint of snow peas with the tops cut off 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...


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