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Weekly Farm Newsletter

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Week 1 Introductory Letter

Welcome to the Spiral Path Farm CSA!

We are honored and excited to be your trusted farmers. 2016 marks our 23rd year of offering Community Supported Agriculture memberships at our farm. Thank you off the bat for participating in a life-changing local foods movement that is sure to enhance the health and dynamics of your household. Please note that you are receiving 100% USDA certified Organic produce, typically, the day after it has been picked. Quite possibly – the freshest food you will ever taste without having a garden of your own. Certified organic means all of our seeds are strictly Non-GMO and we go through rigorous certifications multiple times a year. We do not use pesticides or herbicides and absolutely zero animal fertilizer goes onto the produce. The dirt is good for you! Our farm's mission is aimed at protecting and building our soil's health. We briefly clean all veggies (never fruit) before you receive it in your share boxes. Anything that is bagged has been pre-washed. Legally, salad mixes must be "triple washed" in order to be labeled food-ready in a grocery store, so we encourage you to give it a last rinse at home. Some of our own CSA members have been referred to us by their local doctor because they have been directed towards organic food with a healthy amount of dirt remaining on it for a full micro biotic diet. So you are safe to consider us your "farmacy" and our mission is to provide you with preventative medicine. You have successfully skipped the (middle man) grocery store warehouse storage times, where produce is harvested before it is even ripe, and went straight to supporting the farmer directly. If you are ever unsatisfied with the quality of anything in your CSA – please do not hesitate to contact us. We want to have a close relationship with our consumers as your support is what keeps our family farm going each year.

Your Share Menu This Week:

Bunched Spinach

Keep in a bag in the veg drawer of the fridge and do not wash until using

Spring Onions

Trim roots and tops and store in a bag in the veg drawer

French Breakfast Radishes

Trim the tops off and store radishes in the fridge separated from their greens
(tops are great in soup)

Kale Raab

Store in the fridge in a bag away from moisture

Gold Potatoes

Alive and well from last year's harvest! Use soon – they want to sprout
Store in a cool dark place like under the kitchen sink in the bag given

Yellow Onion

Harvested last fall and a proven to be a successful staple in home cooking
Does not need refrigerated

Baby Romaine

Blended red and green tender leaves. Store in the fridge as dry as possible. Do not wash until using

Please recycle all of the share boxes each week

by simply pulling out the biodegradable bag for easy handling and leaving the empty box for our delivery team to pick up each week. Our honor-system works very well, so if you are unable to pick up your share simply contact your site host to hold for the next day or have a friend or neighbor pickup on your behalf.

Farm News / Veggie Briefing:

Kale Raab is "feral" kale that has survived throughout the winter and is just about to flower and become very similar to rapini or broccoli raab! Luckily, the heavy snowfall over last winter actually protected this ancient plant from the cold. Feral kale also acts like a cover crop in our fields that is kept to build soil nutrients and attract good pollinators in the early spring. Not to mention naturally sweetened from the cold weather! I recommend sautéing it into your favorite pasta dish.

Spring Onions (aka scallions) are onions who have simply not matured yet. Trim the roots off and leave about 7-8 inches of green stem that is full of flavor. Chop and use in any recipe for that fresh spring taste in salads or cooking. These will be your onions until we harvest and cure the large bulbs in July.

French Breakfast Radishes are not your average spicy radish. They are much milder in flavor and can be a great introduction to kids with a little cream cheese on a cracker.

Radish Dip
1 package (8 ounces) cream cheese, softened
1 / 4 cup butter, softened
1 cup finely chopped radishes
1 / 2 cup finely chopped onion
2 teaspoons dried parsley flakes
1 / 2 teaspoon seasoned salt
Assorted fresh vegetables or crackers
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt.
Chill for at least 1 hour. Serve with vegetables or crackers

Grilled Scallions
Brush and oil your grill. Heat to medium. Preset the scallions on the grill (over the cooler zone if using charcoal), and cook until they have good grill marks, 2 to 4 min.
Flip and cook until they're tender, 2 to 4 min.
Transfer to a large platter and drizzle with a couple of tablespoons of the sesame sauce. Be experimental with sauces- use your favorite.
Serve the grilled scallions with your favorite grilled meat or veggies.

Lemon Raab
Ingredients:
Water, salt, 1 bunch kale raab chopped, 1-1 / 2 tablespoons extra virgin olive oil, 1 clove minced garlic, Pinch red pepper flakes, 1 / 4 cup grated fresh Parmesan, 1 zested lemon, sea salt, ground black pepper
Directions:
In a large sauce pot, bring 1 gallon of salted water to a boil. Add the raab and blanch for 1 minute. Drain. Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown. Add raab to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.

Kale Raab Chowder with Corn
submitted by CSA member Carol O'Toole
Ingredients:
1 medium onion, chopped
1 / 4 cup all-purpose flour
2 cans reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 bunch kale raab, chopped coarsely
1 package (10 ounces) frozen corn kernels
1 / 2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper
Instructions:
In a large pot, sauté onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds. Add broth and
potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add kale raab, corn, thyme, and milk. Cook until kale is crisp-tender, 8 to 10 minutes. Season with salt and pepper.

Bacon Caprese Salad
Ingredients:
1 lb. fresh mozzarella cheese, cut into 1 / 4 inch slices, 3 plum tomatoes cut into 1 / 4 inch slices
1 1 / 2 cups fresh baby spinach, 8 bacon strips, cooked and coarsely crumbled
1 / 2 cup minced fresh basil, 2 green onions chopped, 1 / 4 cup balsamic vinaigrette
1 / 2 tsp. salt, 1 / 4 tsp. coarsely ground pepper
Directions:
Arrange cheese, tomatoes and spinach on a large serving platter; top with bacon, basil and green onions. Just before serving sprinkle with salt and pepper.

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