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Weekly Farm Newsletter

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July 25th

This week's *projected CSA harvest menu:

Cantaloupe - Full Share
Store in the fridge

Tomatoes
Do Not refrigerate

Cucumbers
Store in the veg drawer of the fridge

Zucchini
Store in the veg drawer of the fridge

Sweet White Onion
Store in a bag in the fridge

Asian Eggplant
Store in the fridge

Mixed Lettuce Greens
Store in the veg drawer of the fridge

Green Pepper
Store in the veg drawer of the fridge

"Solid Gold" Grape Tomatoes - Full Share only most likely
Do not refridgerate

It's melon season now! Monday morning my phone buzzed with a heat advisory, warning our entire area to stay inside and avoid doing strenuous activities. I laughed and quickly shrugged it off by directly opening up a message from my Dad saying "cantaloupes are ready, harvest first thing." And that we did. All of the cantaloupe plants were wet and happy from the rain we received the night before. It was very brief and not even close to amount of rain needed to soak and replenish the ground, but enough to perk up the plants and give them some relief. That tiny amount of rain was enough to really bring this crop of melons on and they seem to ripen further by the morning hours. In the next field over, little broccoli and fall cabbage plants were looking much better than they did in previous weeks. All of our precious fall crops like leeks and Brussel sprouts, that are already planted in the ground, were really in dire need of the natural rain at their young age. Simultaneously, our field crew had also begun picking our first ripened watermelons. All of our melons are picked ripe and are ready to eat when you receive them. Picking melons is pretty easy; if the melon is the correct color and falls right off the vine -it's ready! Absolutely refrigerate cantaloupes and watermelons to prevent them from going bad. We will rotate the varieties as best as we can to ensure that you get to sample them all.
It's hard to believe it is almost August until I open my fridge to make dinner!

Coming soon: sweet corn (next week!), orange peppers, and many varieties of field tomatoes: heirlooms, San Marzano plums, grape tomatoes, and more.

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

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.

Khaya's Korner: The Pool

On hot summer days I love to jump into the nice refreshing pool! At the farm we have a pool that is 9 feet deep! I love to do tricks off the diving board into the pool! I know how to dive, do flips, and do handstands. Sometimes if I work with my dad or my grandma, we jump in the pool afterwards to cool down. It is also very fun when someone throws a ring to the bottom of the pool, and you have to catch it! If you want, you can get in the pool, get out, jump on the trampoline to get hot, and then get in the pool again. My little sister Isla also loves being in her float in the cool pool. So, if you want to make a splash this summer, go to a pool! ~Khaya

Eggplant @ Summer Solstice
Terra and Mike created this dish on Summer Solstice evening to celebrate the longest daylight of the year.
1-2 Oriental Eggplant, peeled and cubed
1 / 4 C olive oil
4 cloves of garlic, minced (garlic lovers: add more)
1 onion, sliced
2 T chopped fresh oregano
1 C shredded cheese, mozzarella
In a large skillet, heat olive oil till hot. Add eggplant, garlic, onions until eggplant is very soft, almost mushy. Add extra oil if need be and stir frequently. You want to caramelize the onions and garlic for extra flavor. Turn the pan off and top with cheese and oregano. Place a lid on and allow to stand another 5 minutes. Delicious alone or especially on a slice of good bread with tomato.

Zucchini Lasagna (Lasagne) From Barb Hench
2 1 / 2 cups zucchini, sliced 1 / 4-inch-thick (about 2 medium)
1 / 2 lb lean ground beef (I use 1 lb.)
1 / 4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1 / 2 teaspoon dried oregano
1 / 2 teaspoon dried basil
1 / 4 teaspoon dried thyme
1 / 4 cup water
1 / 8 teaspoon pepper
1 egg
3 / 4 cup low fat cottage cheese (or low fat or fat free ricotta)
1 / 2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

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