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Weekly Farm Newsletter

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November 1st

This week's projected CSA menu:

Sweet Potatoes
Butternut Squash
Bok Choy
Red Beets
Broccoli
Garlic
Baby Spinach
Onions
Cauliflower (Full Share only most likely)

Thanksgiving Week Only: All Central PA CSA deliveries will be made a day early that week to ensure that all our members receive their bounty before the holiday on Thursday.

If you are traveling for the holiday and need to switch your pickup site, simply send us an email request to csa@spiralpathfarm.com

This is what they call an Indian Summer at the start of November. These unexpected warm temperatures have been wonderful to work outdoors in with incredible sunrises and sunsets from the hills of the farm's view. More new fall favorites are coming in like this week's featured bok-choy, a Chinese cabbage that has been harvested for over 5 thousand years! Use the leaves and stalks together. They are mild in flavor and can be used in stir frying, braising, soups, or raw. They are rich in vitamin A and C. Do not wash until ready to use. Check out the simple stir-fry recipe on the back and throw in just about anything in your CSA share this week... broccoli, radishes, spinach, etc.

Just wait until you slice into a watermelon radish. This variety has become increasingly popular due to the sheer beauty of this root vegetable's insides! They are nature's reminder to not judge a living creature on its outward appearance. They do have a little spice "bite" in flavor compared to our French breakfast radishes. Shaved watermelon radishes on a sandwich has become a widespread trend across the county on many restaurant and food truck menus, adding color and elegancy to otherwise bland subs and salads.

Our fall sweet potato dig yielded major success with some weighing in at a whopping 7 lbs.! All sweet potatoes were harvested at once and put directly into a storage room where they are completely dried out/cured before we send them out to be enjoyed by you. Curing all types of potatoes is a part of the vegetable farming process. It ensures the storage and stability of potatoes for up to 9 months. We also aim to grow a lot of them since we can rely on their long-term storage capabilities throughout the winter and into our 2017 CSA season. Store your sweet potatoes at room temperature away from direct sunlight. Some of these "clunkers" could feed a small family for a few days. Do not be intimidated by size; our sweet potatoes can be cut and further used in chunks at a time from the same potato. We always recommend not peeling the skins, since they are the most nutritious and delicious part of the potato!

Butternut squash lovers: here is your first wave of this hearty winter squash. Comparatively, it will taste much like the butterkin we gave in October, with a more yellowish color and nutty flavor. Butternut makes great soup, desserts, or simply roasted squash. Enjoy ~

Khaya's Korner: Election Day

Wow! 2016 has been a crazy election year! While Donald Trump and Hilary Clinton face off on November 8th my middle school will be holding a mock election for young people. WE get to vote with ballot boxes and do rallies for our favorite candidate. It is very important that you vote. You are very lucky you have the right to vote, because in some countries women aren't allowed to vote. Many people who don't register to vote are leaving the people who do vote in charge. In this country women and men can vote, and let's not take that for granted. So, everyone get out and vote this year! ~ Khaya

Butternut Squash Curry Soup
Sauté for 15 minutes in a large stock pot on low heat:
4 T butter
1 C chopped yellow onion
4 t curry powder
Add: 2 medium butternut squash (about 3 lbs or 4 C chopped squash)
peel with a vegetable peeler, halve, remove seeds, chop OR to prepare squash another way: cut in half lengthwise, put face down on cookie sheet and bake at 350 degrees for about an hour or until very soft. Allow to cool. Remove and discard seeds. Scoop out pulp and add to the cooked apples/onions/chicken broth, as below& then puree entire stock pot in a food processor or blender
2 apples, peeled, cored, chopped
3 C chicken or vegetable stock
Bring to a boil, and then simmer on low heat for about 25 minutes. Pour soup through a strainer or colander, reserve liquid. Move solids to a food processor or blender and puree, adding 1 C reserved stock. Return puree to the pot, add more liquids to adjust consistency. Add 1 C apple juice (or may use the soup liquids) and salt and pepper to taste.
Serve with a garnish of peeled grated apple

Bok Choy Stir Fry from The Rosemary House in Mechanicsburg
Prepare the sauce and set aside:
1 Tbsp. low sodium soy sauce
1 tsp. brown sugar
1 tsp. rice vinegar
1/2 tsp. Chile sauce (optional)
Prepare the veggies:
Wash, cut, slice, chop whatever veggies you have on hand. We used yummy peppers, red onions, minced garlic, and Bok Choy (leaves and stems, separated). Lots of all of them!
Line a frying pan with a thin layer of water, steam/sauté the onions, peppers, and garlic until tender but still with a slight crunch. Add the Bok Choy stems and sauté until tender. Note: Add more water if it has evaporated away. Add the leaves and sauté until wilted. Add sauce, and stir-fry an additional minute. If desired, sprinkle with green onions or raw cashews. Serve over rice, or not. Enjoy!

Baked Sweet Potato Fries
Cut raw sweet potatoes into French fry sticks or cubed. Leave skins on. About 4 cups.
Toss with olive oil, 1/2 tsp. cumin, 1/2 tsp. salt in a large bowl.
Pour onto 1 or 2 baking sheets and spread in one layer.
Bake at 350 for one hour.
Or for crispier fries prepare sweet potatoes the same way, just set oven to 425 instead and bake fries for 15 minutes, then flip them, and bake for another 10-15 mins.

Creamy Sweet Potato & Cumin Soup
2 Tbsp. Oil
1 lg. Sweet onion sliced
2 tsp. Cumin
3 Sweet potatoes, peeled & Cubed
1 1/2 qt. Chicken broth
1 3/4 C. plain yogurt
2 Tbsp. parsley, chopped
1/4 C. toasted pumpkin seeds
Saute` onions & cumin with oil in soup pot. Add potatoes & chicken broth and bring to boil. Reduce heat & simmer 20-25 minutes.
Puree soup with 1 1/2 c. yogurt & parsley. Serve each portion with dollop of yogurt & sprinkle of pumpkin seeds.

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