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Weekly Farm Newsletter

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July 18th

This week's *projected CSA Share Menu:

Do Not refrigerate. Leave on a counter to further ripen if desired

Do Not refrigerate. Store out of direct sunlight right in the bag

Store in the veg drawer of the fridge

Store in the veg drawer of the fridge

Sweet White Onions
Store in a bag in the fridge

Swiss Chard
Store in a sealed bag in the fridge

Mixed Lettuce Greens
Store in the veg drawer of the fridge

Green Peppers - (Full Share)
Store in the veg drawer of the fridge

Sweet Potatoes
Do Not refrigerate. Store in a cool dry place

Asian Eggplant (mediums)
Store in the veg drawer of the fridge

Central PA is drought-stricken with an intense week of heat ahead of us. My mind has been on all of the field workers who brave the heat -day in and day out to provide us all with food through rigorous conditions. Thank you: Humberto, Lorenzo, Barnardo, Basilio, Emanuel, Rafafael, Francisco, Isau, Marcos, Juan, Artemio, Hugo, Pablo, Alex, Bertimeo, and Daniel. We are forever grateful for your hard work and undeniable strength and importance in our lives. One of my most profound experiences was witnessing a storm rolling in over the hills of Spiral Path last week. All across the farm, you could hear the cheerful 'hoots and hollers' of the field workers in celebration that the skies were about to break open and give them some relief in the brutal heat. Cheers rang out all across the fields from every direction and I couldn't help but think to myself after 30 years of being conditioned to work outside as a farm kid -"these guys are my heroes" and I couldn't fathom what they do every day to bring us all our precious fresh food. And what about the plants and local small farmers who are unable to irrigate on this level? Farmers are predicting a major rise in produce costs, especially corn, this summer due to the deadly draught. This really puts the emphasis on CSA programs and the importance of locking in your produce source and experiencing the reality of growing seasons with your local farmers.

Good news: Our sweet corn crop is staying hydrated and is steady growing to be ready for our first annual harvest for the last week of July. It seems as though the hot summer has everyone craving tomatoes, corn, and watermelons – very early this year. Don't let the heat fool you into thinking summer crops will magically ripen and appear. OUTDOOR tomatoes, corn, and peppers will always be in season and yielding in central PA from August – October. We are still harvesting greenhouse tomatoes and we just had our first yield of green peppers that will slowly ripen to yellow, orange, and finally red. The first garlic has been pulled and is currently curing and will be in your CSA share soon. Cantaloupe is growing and also coming very soon with red and yellow watermelons to follow! Enjoy the July bounty.

Khaya's Korner: 4-H

I am in the 4-H club, Kistler Clovers. We meet the second Tuesday of every month. The 4 H's stand for head, heart, hands, and health. At the very beginning of the meeting, we say the 4-H pledge. It goes like this: "I pledge my head to clearer thinking, my heart to greater loyalty, my hands to larger service, and my health to better living, for my club, my community, my country, and my world". At our meetings, we play games, sing songs, and learn about livestock. At the very end of our meeting, we get snack. We can also participate in activities such as basketry, photography, cake decorating, jewelry making, and much more! Also, we do community service and help out with things around town. Every year, we even have a Pet Night, where we can bring our pet and talk about it. They don't have 4-H everywhere, but you should start thinking about joining a good club where you live ~ Khaya

The Next Open Farm Days are August 20th and September 17th

Zucchini Pizza from CSA member Pam Wiedeman
3 and 1 / 2 C zucchini, coarsely grated
2 eggs, lightly beaten
2 C shredded mozzarella, divided
1 / 2 C parmesan cheese, grated
1 / 3 C flour
1 T olive oil
1 C pizza sauce
chopped oregano, basil to taste
1 / 8 t dried red pepper
Preheat oven to 350; grease a 13 x 9 x 2" casserole dish.
Press grated zucchini between paper towels to remove excess moisture.
Combine zucchini, eggs, 1 C mozzarella, parmesan, and flour in medium bowl; mix well.
Spread zucchini mixture into prepared casserole dish; bake uncovered at 350 for 20-25 minutes.
Remove dish from oven; set oven to broil
Brush surface with olive oil; broil 5 and 1 / 2" from heat for 5 minutes.
Remove from oven; reset oven to 350.
Spread pizza sauce on top of zucchini mixture; sprinkle with remaining mozzarella, herbs and red pepper; bake uncovered at 350 for additional 20 minutes or until cheese is bubbly.

1 onion, chopped 1 garlic clove, minced
1 bunch swiss chard, trimmed and chopped
6 eggs 2 T oil 1 t salt 2 pie crusts
1 cup shredded cheese
Heat oven to 400 degrees. Brown onion and garlic in oil, add chard, cook to wilt. Beat eggs in bowl, mix in cheese, salt and chard mix. Pour into 2 pie crusts and bake 30-40 minutes until a knife in center comes out clean. Makes 2 pies.

Curried Zucchini Soup from Member Rachel Gross
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 lbs zucchini or yellow squash, diced (about 7 cups diced)
1 medium or large sweet potato, diced
2 teaspoons curry powder
Salt to taste
Pinch of cayenne
4 cups vegetable stock
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and garlic. Cook, stirring, until it is tender, about 5 minutes. Add curry powder, cayenne and salt and stir for about a minute, until the spices smells fragrant. Add the zucchini and sweet potato. You may need to add some of the stock to cover the bottom of the pot. Stir for 5-6 minutes. Then add the rest of the stock. Bring to a boil, reduce the heat, cover and simmer 20 minutes until the zucchini and sweet potato are very tender. Puree' the soup with an immersion blender or in batches in a blender.


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