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Weekly Farm Newsletter

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September 5th, Week 21

This week's *projected CSA menu:

Heirloom Tomatoes
Kale
Garlic
Green Peppers
Yellow Bell Pepper
Mixed Lettuce Greens
Sweet White Onions
Orange Snack Peppers
Red-Ripened Tomatoes
Sweet mini peppers
Cubanelle 'sweet heat' Pepper
Cucumber - Full Only

The Next Open Farm Day is Saturday, September 17th
Bring the whole family from 9 am to 3 pm to tour the farm!

Lots Of New Happenings On The Family Farm:

news from Terra Brownback
For many of you who have been CSA members for many years, you know me as the newsletter writer for the first 21 years of our CSA. In the fall, 2 years ago, our son Lucas, took over the communications with our members, as well as the logistics of deliveries and tracking membership numbers weekly, as well as ongoing email communications with you.
Back in 1978, Mike and I moved to this Perry County farm in our early twenties, practically newlyweds. We had a dream of creating a better world by helping the environment and human health with organic farming. It has been quite a journey. Many years later, we are still farming and now with our 2 sons, Lucas and Will. We are all grateful for the blessings of good health.
This past year has marked some very big transitions in our family and we want to share them with you. Ivory, oldest granddaughter, went off to college, fourth grandchild Isla Mae was born last October, and in November Lucas purchased a home and some land, which borders our farm. This October marks 40 years' marriage for me and Mike and 12 years for Will and Deirdre.

Biggest CHANGE: This October, Mike and I will move out of the farmhouse at Spiral Path Farm and into a home we have been building for the past three years, which is a 6-minute drive from the farm. Mike and I are not retiring at the present oh- maybe someday... We are not ready for that and neither is the farm.
Will, Deirdre, and their three children khaya-11, Jonas 8, and Isla 11 months, are buying the farm and will move to our "now" home at the farm sometime in November. Right now Will drives to work each day as does Lucas. They both live very nearby. Will and family will soon be living at the farm and Deirdre and kids will be nearby all the time. Once our big transition move happens sometime between now and October; we will drive to work and Will will no longer need to drive to work.
Our family has been through many transitions as happens in many a family. I can't share family transitions here without sharing this: Fifteen years ago this past month, our oldest son Arias, died suddenly from a heroin overdose. He loved farming and composting. At 24, he left behind a legacy of the talented, compassionate young man that he was and also a daughter Ivory Moon Brownback, now 19, and a sophomore in college. She has spent all the years since she was 2 in our care. We are living a very full life; best of the best, worst of the worst. We are grateful for everything we have.
It is such a full circle feeling to have raised a family and start our farm from scratch (as they say) and now we welcome our next gen of family farmers, how fortunate we are! To give some perspective: When we started the CSA, Mike and I were both 39. Will was 13 and Lucas was 7!! We have witnessed the growth of clean agriculture as well as the ever troubling environmental problems our world faces. We choose to remain upbeat and work at being part of the solution.
Many of you have been with us on this journey of growing organic produce for some time. We thank all of you for supporting our farm, our employees, and our mission "We are committed to building the fertility of our soils and health of our farm and surrounding woodlands. We strive to provide wonderful tasting, fresh produce to our customers, loaded with nutritional value."

**Cubanelle "sweet heat" Peppers are the mildest hot pepper variety that we grow. They still should be used with caution by removing all of the seeds before cooking or baking with. Cubanelles go great on the grille with some fresh mozzarella, goat, or cream cheese. We also like to use them for stuffed peppers or use their heat to raise the temp mildly in a chili or salsa. They sauté well with other peppers and go great in a cheesesteak or on top of a pizza. Don't be shy to using them if you are not a fan to spicy food; the more they cook... the sweeter they become!

Roasted Peppers --use an outdoor grill (best) or oven broiler
Works for hot peppers or sweet bell peppers, red color is best for flavor & appearance
Split pepper in half lengthwise. Remove the seeds and pulp. Place the peppers- "cup-side" up on grill on high heat. Sprinkle with salt. Allow down side to blacken. Turnover and continue to grill till pepper is soft. Remove from grill. It is not necessary to remove the charred skins; they add a remarkable flavor. But you may peel the outer skin, if desired, at this point. Slice into pieces while still warm, drizzle with olive oil. Serve with good hard cheese (Asiago) and good hearty whole-grained bread. Keeps wonderfully in a ceramic bowl in the fridge for almost 2-3 weeks.

Kale Casserole
1 and 1 / 2 cups cooked brown rice 1 /4 t thyme
1 cup shredded cheese 1 / 4 t ground sage
1 / 4 cup minced green onion 1 / 4 t rosemary
1 / 4 cup minced celery leaves salt & pepper to taste
1 t Worcestershire sauce 2 cups finely chopped kale
1 / 4 cup milk
Preheat oven to 375 degrees. Oil a 1 and 1 / 2 quart covered casserole dish. Mix all ingredients except kale in a bowl. Place half the kale in prepared casserole dish and spread rice mixture over evenly. Cover with remaining kale. Cover and bake 35 minutes, until cheese is melted and bubbling. Makes 4-6 servings.

Sicilian Eggplant by Micki McCoy
2 Tbsp olive oil
3 garlic cloves, minced
1 and 1 / 2 lbs coarsely chopped, peeled tomato (about 2 cups)
1 tsp salt
1 lb eggplant, peeled and cut into 1 / 2 inch cubes (about 4 cups)
1 / 4 cup thinly sliced fresh basil
3/4 lb uncooked spaghetti
6oz fresh mozzarella cheese, cut into 1/4 inch cubes (about 1 cup)
Recipe Instructions:
Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately. Makes about 7 cups.

Garden Pasta Salad
1-pound Farfalle (bow ties) cooked al dente (firm), drained, leave at room temperature
1 Cup each, chopped fine: 1 green zucchini, 1 gold zucchini, 1 cucumber
2 T minced onion---1 C shredded carrot---1 / 4 C minced fine parsley
1 / 2 C Italian balsamic dressing-—1 / 4 C mayonnaise-—1 t salt-—1 / 4 t black pepper
Toss together-serve. Is best at room temperature, made fresh

Greens and Beans
3 C cooked black-eyed peas, garbanzo, or your choice
1 t thyme, 3 T olive oil, 2-3 bay leaves, 1 large onion chopped, 1 large bunch Swiss chard, kale, or other greens
3 cloves garlic, salt & pepper
Heat oil in skillet, add onions and garlic, sauté with thyme and bay leaves. Add the beans
and chopped greens, cook 1 / 2 hour on low. Season with salt and pepper. Remove bay leaves

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