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Weekly Farm Newsletter

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Thanksgiving Week

Your Thanksgiving Share:

Butterkin Squash
Italian Parsley
Yukon Gold Potatoes
Swiss Chard
Napa Cabbage
Tasti-Crisp Lettuce Mix
Yellow Onions
Turnips (Full Share)
Broccoli (Med Share)

3 weeks left of CSA deliveries!

Happy Thanksgiving to you and your families from Spiral Path Farm. As a foodie, this is clearly my favorite holiday where I can celebrate and give thanks to the earth and its wonderful natural bounty that fed our ancestors for thousands of years. We truly do owe our entire existence to a 6 inch layer of topsoil and the fact that it rains! I also want to recognize the act of kindness and sharing over-abundance with our neighbors when it is needed and the larger picture around this specific holiday.
Quite the bounty this week for the traditional holiday meal. We are giving out the first round of Yukon gold potatoes out of storage specifically for mashed potatoes. This very popular type of potato tends to successfully store the longest, so we will see most of this variety for CSA in the spring time. Italian flat-leaf parsley is still growing lush out there and will add an amazing flavor to the mashed potatoes, stuffing, and/or turkey! Our broccoli yields are winding down for the season so we hope you enjoy the last little bit that is coming from the well-harvested autumn fields. What would Thanksgiving be without the pie... a butterkin pumpkin pie? Can you believe that winter squash was completely unknown to Europeans until the Americas were found? We would have no idea how to cultivate, store, and cook with these staple foods if the natives did not so generously share the earth with those who were in need. Our Swiss chard that is typically harvested and bunched right in the field was too short for rubber band so we have it bagged up for you this week. Check out the soup recipe on the back for a hearty dose of fiber and Vitamins C, A, and K. Napa cabbage heads are getting larger and sweeter by the day. If you like a little heat in your food, try out the kimchi recipe on the back using this traditional cabbage. -Lucas

Khaya's Korner

I like summer on the farm because my grandma, brother, and I go up to the big hill and look for monarch butterflies. There is milkweed all over the farm, but even so, we usually only spot one or two monarch butterflies. We do normally spot other kinds of butterflies including the yellow swallowtail (which is my favorite). My grandma always tries to take pictures, especially of the beautiful monarch butterfly. Next summer, my mom and I are planning on planting some milkweed seeds around our house. We bought some milkweed seeds from a foundation called Save Our Monarchs. Some cool facts about monarch butterflies- there are actually two types of monarch butterflies, a butterfly sheds its skin, and afterwards it eats that skin. They gain about 2,700 pounds in milkweed leaves, and milkweed leaves are the only thing that monarch butterflies will eat. That is why I like summer.
- Khaya

Pumpkin Pie (using a butterkin or butternut squash) makes 1- 9-inch pie
Cut squash in half or quarters. Place face down on foil-lined baking sheet. Bake at 350 for an hour or until squash is soft and mushy- insert knife test. Remove from oven. Allow to cool. Scrape out seeds. Scrape out pulp, puree to make extra creamy.
Mix all ingredients at once:
3 / 4 C brown sugar,
1 / 2 t cinnamon, 1 / 2 t nutmeg, 1 / 4 t allspice, 1 / 4 t ginger, ( or use 1 t pumpkin pie spice)
1 / 4 t salt
1 and 1 / 2 C pureed pumpkin
3 / 4 C half and half or milk
2 T melted butter
2 eggs.
Pour into your favorite 9 " pastry crust and bake at 400 degrees for 10 minutes, then 350 degrees for about 35 minutes, until filling is set, insert knife and comes out clean.

Chard and Lentil Soup
1-1 2 C lentils
1 bunch Swiss Chard, chopped
1 / 2 C olive oil
3-4 cloves garlic
Salt, freshly ground pepper
3 / 4 C chopped onion
1 rib celery, chopped
3 / 4 C lemon juice
Put lentils in pot and cover with water and cook covered till tender, about 45 minutes. Add chard and 1 C water, cook until the chard is wilted. Sauté onion, garlic, celery, and 1 / 2 t salt in olive oil. Add to the lentils. Add lemon juice and stir into the soup. Taste and correct seasoning. Serve with crusty French bread. Suggested toppings for the soup bowl: chopped tomatoes and parsley, sour cream/yogurt, your favorite herbs.

Butterkin Squash Soup
2 tablespoons olive oil
1 / 2 onion, chopped
2 garlic cloves, minced
1 / 2 Butterkin squash, peeled and seeded, cut into large pieces
32 oz. chicken stock
Salt and pepper
In a large pot, heat olive oil. Add onion and garlic and sauté for 3 minutes. Add squash and stock. Cover and increase heat to high; cook for 15 minutes. Reduce heat and cook for another 10 minutes. Use a food processor, to blend soup until smooth and creamy. Season with salt and pepper.

Kimchi: a spicy Korean side-dish, sort of like the hottest coleslaw you've ever eaten.
Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped Napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!


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