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Weekly Farm Newsletter

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Week of July 10

This week's *projected CSA menu:
(Sat & Sun pickups)
Swiss Chard
Mixed Greens
Asian Eggplant (Full Share)
Sweet Potatoes
Fresh Onions
Cabbage (Full Share)
Black Raspberries

Freshly pulled summer onions are in! We have been patiently waiting for the sweet "candy" variety to size up and they are officially in house and ready to add flavor to your meals. Since they are freshly pulled onions with green stems, they need to be refrigerated. Once we complete our sweet onion harvest, the excess yield will be dried (cured) and able to store for months without refrigeration. We will most likely have them in your share every week into October. These onions are great for grilling, cooking, sandwiches, and salads. Onions may bring a tear to your eye and a pungency to your breath but they will also bring delight to your taste buds. They are also incredibly healthy and a great source of vitamin C, manganese, molybdenum, vitamin B6, fiber, folate, and potassium. My favorite onion secret is its homeopathic use for drawing out infections. I often get ear aches and was taught to slice a raw onion in half and hold it over my ear. It works fast every time and provides major pain relief, surprisingly.

Our farm really starts to pick up and get hectic in July and we are feeling that full force this week. Like many businesses, our Mondays are spent catching up from the weekend with things that are already in house and harvested. Zucchini, alone, can sometimes take up to 5 hours a day to wash, grade, and pack all the wagons that come in. Longer hours are a sure-thing and we tell our employees to "get it while you can" in the summer! After squash, we usually split up into 2 groups that will run cucumbers or wash mixed greens. In the meantime, we are always keeping an eye-out for new wagons of produce coming in. Things like onions and swiss chard do not take any prep from us and just need chilled down in the coolers before going into the CSA pack. Other items, like beets, will get washed and cabbage sized for shares. It is all a well time-managed effort that our young crew pulls together each day; field and packhouse.

July is also prime-time for planting late summer and fall crops, so we are always watching the weather for the perfect day to get our transplants into the ground. Last week, we successfully planted all our sweet potatoes and were also able to get a field of spaghetti and delicata squash into the ground before the rain. Next up for planting: butternut and acorn squash.

Garlic and shallots will most likely be pulled this week. The 3 random garlic bulbs that were pulled and checked by my Dad (the professional) looked large and smelled delicious. Both garlic and shallots will be cured for 2 weeks so that they are able to store and be distributed to you through the fall. Look forward to seeing them soon.

Zucchini Cheddar Bites
3 cups shredded zucchini peel on
¼ tsp salt
½ cup sharp cheddar cheese
¼ cup whole grain seasoned bread crumbs
½ cup chopped white onion about ⅛ of an onion
½ cup shredded carrot 2 carrots
1 egg
1 garlic clove minced
Garnish with green onions
Shred zucchini with a food processor or with a grater.
Spread shredded zucchini onto a few layers of paper towels, into a thin layer. Sprinkle with salt and set aside for 15 minutes.
Mix remaining ingredients in large bowl.
Press excess water out of zucchini with a dry paper towel and mix in with everything else.
Spoon golf ball-sized rounds onto a greased or parchment paper-lined cookie sheet.
Bake at 350 degrees F for 30-45 minutes, or until tops are brown and crisp.

Lettuce and Cucumber Soup from Katie King
couple of garlic scapes, cut on bias into small bits
large head of romaine lettuce, trimmed and cut every inch or so
large cucumber, chopped in large pieces
3/4 t ground coriander
salt and pepper to taste
melt butter over medium heat.
add scapes and sauté
add cucumber and continue sauté until soft
add water, simmer all a few minutes
add coriander
add lettuce and cook until wilted and softened
use immersion blender to puree with chunks left season with salt and pepper
serve hot or chill.

Beets and Chard from Susan Bianchi
3 cups Shredded Swiss Chard
3 Fresh Beets (peeled, cubed, and roasted)
1/2 cup Shelled Pistachios
1 tablespoon Extra Virgin Olive Oil
3 tablespoon Balsamic Vinegar
3 tablespoon Fresh Orange Juice
Kosher Salt & Cracked Pepper
Preheat oven to 375 degrees Fahrenheit.
Cut the ends of the beets off and peel with a potato peeler.
Cube the beets into 1 inch pieces.
Toss the beets with the olive oil, sprinkle with salt and pepper.
Spread on the baking sheet so that the cubes are not touching each other.
Roast at 375 F for 30 minutes. When beets have cooled down, toss everything in a mixing bowl and enjoy!


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