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Weekly Farm Newsletter

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Week of May 28th: Delivery 6

Tentative CSA Menu:

Spring Onions
Sweet Potatoes
Mixed Greens
Lacinato Tuscan Kale
Asparagus (Medium)
Cucumber (Full)

Brilliant sun and rain has kicked the farm into high gear as we head into the month of June. We are still waiting on our strawberries to ripen out there. White flowers and green berries are lining the field rows, with an eager farm crew keeping a close eye, every day, for the first signs of pink and red. Hoping to see some in the shares by next week; which also happens to mark the first delivery for our summer share members. Lots of transplanting and seeding is happening all around the farm after a slight delay in game from the rain earlier this month. Our watermelons were all successfully planted and are happily stretching out their roots in the ground. The first wave of field tomatoes is staked and trellised. An indoor wave of San Marzano and red-round tomatoes is expected to ripen and come in the next several weeks. Our peas are looking good and just-now beginning to flower. Another wave of crispy radishes will most likely be coming in next week along with more of our favorite Japanese white turnips. We hope you have enjoyed the strong yield of greens this season, especially the spinach and bok choy's luscious leaves. Sadly, the hot sun has concluded both of their growing capabilities until later in the fall.

Tuscan kale is a slightly sweeter, softer version of the standard curly kale that was in your share last week. It is also known as lacinato or dinosaur kale, but I like to call it by its geographical name where it originated. Kale is one of the healthiest vegetables in the world, so you definitely want to be sure you are receiving the maximum nutrition and flavor from this "super food." To ensure quick and even cooking, cut the leaves into ½ inch slices and the stems into ¼ inch lengths. To get the most health benefits from kale, let sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit can further enhance its beneficial phytonutrient concentration. Steam for about 5 minutes, then add to rice, pasta, other veggies, or just as a side on its own to enjoy the flavor.

Our romaine head lettuce is in and ready to satisfy all doubts and concerns of the infamous lettuce recall they had out west. Rest assure that all produce in your shares is coming directly from our farm in south-central PA and we are the only ones to have handled your food before it reaches your home and families. Not many consumers can claim that factual knowledge without a CSA membership nowadays!

Khaya's Korner
Hi everyone! Today I am going to tell you about my favorite season: spring. I love spring because it is the season where the world is "reborn". A long, bleak winter is over, and a new season has begun. Soon, snow starts to melt and you can see the tips of tiny grass blades. After this, a few flowers start blooming and turning their petals towards the sun. Within about a month, there is something called Leaf Pop- Out Day. That is when suddenly, in a few days or maybe even less, the leaves on trees start rapidly appearing. It is beautiful and amazing. I hope everyone has a great season, whenever it is! ~ Khaya Brownback

Rhubarb Coffee Cake
Mix: 3 cups flour
1 cup organic shortening or butter
1 ½ cup sugar (save ½ cup for topping)
Add: 1 tsp vanilla
1 tbsp baking powder
3 eggs
½ tsp salt
1 cup milk
2 cups rhubarb or ( 2 cups blueberries)
Bake at 350 in a 9x11 pan

Rhubarb Custard Bars
Ingredients: 2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING: 2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING: 6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Massaged Kale Salad from CSA members Dennis and Maryann Mawhinney
*Prepare no sooner than one hour before serving.
Remove stems then tear into bite-sized pieces.
Place kale pieces into a bowl and sprinkle with enough olive oil (or bacon fat) to coat.
Sprinkle with coarse kosher salt and massage the kale in the bowl until soft.
Refrigerate until ready to serve.
Sprinkle with fresh lemon juice to taste and serve.
You can also add chopped scallions with the green tops, real bacon bits, or other greens.

Lacinato Kale Wraps
1 bunch lacinato kale, rinsed as a bunch and slice thin the whole bundle including the stems,
1 T minced garlic, 1 onion, chopped, 2 C sliced carrots
½ lb. bacon, chopped uncooked into small pieces, or ½ lb. sausage and ¼ C olive oil
¼ C chicken broth or potato water or water
1 t salt, ¼ t black pepper, + ½ t crushed red pepper (only if you like lots of heat)
6-8 of your favorite tortilla wraps (flour, cornmeal, or seasoned)
½ C fresh grated Asiago cheese (or other hard sharp cheese)
Sauté the onions, garlic, carrots, and bacon for about 10 minutes on medium high heat. Stir often. Add the sliced kale all at once and stir often for about 10 minutes. Pour in the liquid and seasonings and cover steam for another 10 minutes. Gently warm the tortilla wraps. Spoon about ½ C Kale mix into a wrap, dust with cheese, wrap and enjoy.


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