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Weekly Farm Newsletter

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September 19

This week's *projected CSA menu:

Yellow Bell Peppers
San Marzano Plum Tomatoes
Thyme (Full Share)
Mixed Greens
Yellow Onions
Heirloom Tomatoes
Orange Snack Peppers
Green Pepper
Red Ripened Tomatoes

Summer Shares: your last delivery is approaching!

Extend your membership for any amount of time until December *pro-rated
Email us your request and we can send you back a confirmation letter and an easy link to further your support of our farm. Your share cost will instantly drop with your commitment!

Please return all of our CSA boxes to your pickup site so that we can recycle them back into the weekly deliveries!

Finally, the farm received rain!

7 tenths of an inch came overnight Sunday into Monday to truly save us and the struggling farms nearby. This is the driest year my parents have ever experienced in their 40 years on the farm... 40 years! Western Perry County and many other parts of the state have been facing a tough summer for growing and maintaining crops of all kinds. Our neighboring farms are barely producing corn for their animals, the trees are browning and dropping leaves earlier than ever, and our lilacs are wilted. The old farmer saying goes "if you get the first thunderstorms of the year, your luck is in line to receive them all summer." Spiral Path has not had that luck. Rain has poured in places all around us, but not here. We have watched several storms go by in distant ridgelines, but never reach our farm. It's hard not to take it personal as people who are totally reliant on cooperative weather. Needless to say, the rain was a sure blessing and a huge wave of relief for us. Finally, we were able to safely plant cover crops in our finished fields. Once again, our hearts go out to the local farmers who have experienced exponential loss from the drought; whether it be the overstock of milk currently in Harrisburg or the lack of irrigation methods for feeder crops. We really are in a humbling time of extreme weather.
The peppers sure are growing though! They seem unaffected and are coming in heavy this year and we hope the pepper lovers aren't losing their steam in finding ways to associate them into every meal. That's simply the way it is in August and September.

Potatoes, spaghetti squash, baby spinach, red bell peppers, acorn squash, broccoli

Khaya's Korner: Our Garden

My brother Jonas and I have a garden at the farm, and right now it's looking very pretty. My grandma, Terra planted many of the flowers before we were even born, but we got a chance to pick some out. Terra suggested we choose perennials. Perennials are a group of flowers that grow back every year. That means you don't have to dig them up in the fall and plant them again in the spring. The kind of perennials we chose were lilies. Lilies bloom in many different colors such as: pink, purple, orange, red, and white. You name it, and it is probably a color of a lily we have. If you decide to plant your own flower garden, and you are having a tough time deciding which flowers to choose, go for perennials, more specifically: lilies. ~ Khaya

Swiss Chard with Garbanzo Beans
2 tablespoons olive oil-1 shallot, chopped, 1 onion, chopped-1 / 2 cup garbanzo beans, drained-
salt and pepper to taste-1 bunch red Swiss chard, rinsed and chopped-1 tomato, sliced- 1 / 2 lemon, juiced.
Heat olive oil in a large skillet. Stir in shallot and onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through and season with salt and pepper to taste.

Arugula Salad makes about 4 generous servings
2 C fresh arugula, sliced thin 1 sweet bell pepper, sliced thin 1 C toasted sunflower seeds
1 C lettuce, sliced thin 1 / 2 C chopped tomatoes 1 C pear or apple -thin slices
balsamic vinaigrette fresh earth salt fresh ground pepper
Prepare minutes before serving on individual plates. Layer ingredients attractively for color and shape. Dust with the salt and pepper. Sprinkle with the seeds (or favorite toasted nuts) Dress lightly with the vinaigrette and serve immediately.

Nancy Bubel's Roasted Veggies
3-4 bell peppers, chopped
2 whole heads garlic, peeled, each clove cut in several pieces
2-3 onions, sliced or diced fine
1 eggplant
Put peppers, onions, garlic in shallow 9 x 15 pan (or equivalent), pour 1/4-cup olive oil over and mix. Bake at 350 degrees for 20 minutes then at 300 for 1 and 1 / 2-2 hours. At same time, roast eggplant in separate oiled pan. Slice eggplant in half lengthwise, put cut side down in oiled pan. Roast for 45-60 minutes till tender. Scoop out eggplant, mix with roasted pepper mix, add seasonings, like salt, pepper, and herbs. Nancy says, " I could live on this." Great with any meal or as a meal in pita, on whole-wheat bread, with cheese, even with baked potatoes. Use your imagination. The house has a wonderful aroma during roasting.

NO Cook Tomato Sauce from SPF member Micki McCoy
6 medium to large tomatoes, cut into large chunks
1 garlic clove. minced
1 Tbsp minced shallot
1 small onion, chopped
3 Tbsp coarsely chopped fresh basil
3-4 Tbsp balsamic vinegar
6-8 Tbsp olive oil
salt & black pepper to taste
Tabasco sauce to taste (optional)
Recipe Instructions:
Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all of the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups.


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