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Weekly Farm Newsletter

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July 4th

This week's *projected CSA harvest menu:

Do not refrigerate- Leave on a countertop to further ripen if desired

Basil (Full Share)
Do Not refrigerate-
Store bag on a countertop out of direct sunlight

Store in the veg drawer of the fridge

Green & Gold Zucchini
Store in the veg drawer of the fridge

Candy White Onion
Store in a bag in the fridge

Sweet Potatoes
Do not refrigerate
Store in a cool dark place

Mixed Lettuce Greens
Store in the veg drawer of the fridge

Store in a sealed bag in the fridge

On July 4th this year we decided to celebrate the holiday "farm-style" and pulled up the first summer onions of the season! There is something so satisfying about uprooting a big round onion, or any root vegetable, from the earth. These special "candy" sweet white onions are as fresh as you can get them, right out of the ground with their green stems still intact. When an onion is so fresh like this, we recommend storing it in the fridge. They are not cured before you receive them for long-term storage like our fall onions. Curing is a process when the tops are dried down and removed and the onion bulb becomes a somewhat stable vegetable, able to be stored at room temperature. For the white onions, this is what we do at the farm kitchen: slice the roots off, strip down skins which are loose/wilted. Rinse the onions off and store in a plastic bag in refrigerator. We will be harvesting the sweet white onions for quite some time before we get into our yellow and red varieties. Personally, the white onion is my favorite and don't let the word sweet fool you into thinking it cannot pair with anything in your CSA share! This onion can (and should) be used in any recipe. They are amazing on the grill or raw on salads. You can expect to receive onions every week throughout the summer now, so if you are getting behind on using them please remember that you can always just chop and freeze. Onions do not need to be blanched before they are put into the freezer and I now feel safe enough to use the last (2) of mine up from last year -now that the new ones are in! If you plan it just right...

The first red-round tomatoes of the season are ripe and ready. They are coming out of a greenhouse, of course, this time of year. We would love for our tomatoes to be strictly-grown outdoors for flavor and nutrition but you would not see them until the end of July! In a world of sustainability and growing consumer demands – a greenhouse tomato crop is essential for us to keep up with our farmer's markets and the rise of local CSA programs. In Pennsylvania, tomatoes cannot be safely planted outdoors until after Mother's Day. We figured with all of the lettuce, squash, and herbs lately – no one would mind! Enjoy ~

Khaya's Korner: Cooking Projects

My grandma Terra and I love to have a great time in the kitchen. We will plan certain cooking dates where we can make a meal/ dessert based on what is in season at the farm. My favorite meal to make is an Asian rice and chicken stir-fry with soy sauce. My favorite dessert to make is cheesecake with a fresh strawberry or two on top. Making food is fun, and sometimes my grandma and I like to jazz it up a bit. We like to pretend we have a cooking show, and give our "audience" cooking tips and suggestions. We tell them how to prepare the meal, the ingredients, even fun little cooking jokes. I love making fresh food with organic ingredients from the farm. Next time you want to prepare a meal, try it! - Khaya

Kale Kavish
1 / 4 C olive oil
1 bunch of kale, regular or Tuscan, rinsed and finely minced, may also mince stems
2 onions, chopped
5 cloves garlic, chopped, more is great too
3 red peppers, diced, can use green pepper too but red color is great
5 carrots, coin sliced
1 yellow squash, coin sliced
1 / 4 C water
2 C shredded sharp cheddar cheese
Sauté onions, garlic, red pepper, yellow squash and carrots in olive oil until softened. Add the kale and stir over high heat until kale turns a bright green. Then add 1 / 4 c water and cover to steam for another 5-8 minutes, stirring occasionally. Top with cheese and serve over your favorite pasta or rice

Summer Squash Bake
Mix all together in one bowl:
2 C grated zucchini (with skins)
1 C grated yellow squash (with skins)
1 and 1 / 2 C Shredded cheese (cheddar works well)
3 eggs
1 C flour
1 / 2 C milk
1 tsp salt
1 / 2 tsp pepper
1 tsp dried Italian seasoning (or 1 tbsp fresh chopped basil)
2 cloves garlic, minced
1 / 4 C onion, minced
Butter a 9x9 glass pan or casserole dish. Spread above mixture in pan. Top with sliced tomatoes, sprinkle with parmesan cheese. Bake @ 375 for 25 minutes. Enjoy warm or cold!

Summer Squash Rounds Submitted by Maryann & Dennis Mawhinney
About 2 pounds of zucchini
3 Tbs. butter
salt and pepper to taste
1 Tbs. honey
3-4 Tbs. minced fresh mint leaves
Cut the squash into ¼ inch-thick slices. Place the butter in a large skillet and turn the heat to medium high. When its foam subsided, add the squash and sprinkle with salt and pepper.
Raise the heat to high and cook, stirring occasionally, until the squash becomes tender and begins to brown, about 15 minutes. Stir in the honey and mint, check the seasoning, and serve.

Thai Cucumber Salad
1 Cup water
1 Cup rice vinegar
1 Cup raw organic sugar or 1 / 3 c agave
1 / 2 t salt
2 C thinly slice cucumbers
1 / 2 C sweet onion, sliced thin
1 T fresh cilantro, minced
Bring the four ingredients to a boil and simmer for 5 minutes. Allow to cool. Pour over cucumbers, cilantro, and onions. Allow to brew for one hour. Serve. Addition of chopped tomatoes is delicious too. FYI: the rice vinegar & cilantro do the taste trick on this recipe.


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