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Weekly Farm Newsletter

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Week of July 17

This week's projected CSA menu:

Green Pepper
Mixed Greens
Sweet Potatoes
Fresh Oregano
Tomatoes (Full Share)

The next Open Farm Day is Saturday, August 19th

We could not have asked for better weather for our July open farm day this past weekend! There was a wonderful turnout of members and families who made the trip to the farm to see where everything is grown. I am always at our farmer's markets on the weekends, so this was the first time, in about 10 years, that I was here for an open farm day. It was beyond rewarding to see everyone's faces and meet with new and old members who have committed their support to the farm. We have been on an incredible journey as a family and without the strong "backing" of our local community through the CSA, we certainly would not have made it to become a second-generation farm! I feel like I was literally raised by/on our CSA, some of you have known me since our first season when I was 8 years old. Being able to see the actual families who receive our produce on a weekly basis brings my job (life) full circle. There is a huge personal connection between farmers and consumers. Food and livelihood go hand in hand and I make it my mission to sustain that belief through the sweat and tears of farming. It's easy to get lost in the intensity of the work and forget how lucky we are to over-produce and abundantly harvest for this many people. I try to remember instead of getting stuck in my "one row at a time" philosophy; this is someone's food for the week, someone's nutrition and composition for their future. A basket of zucchini- is just that, until I start thinking, in numbers, of how many people this will feed. Each one will go to a different home, a different fridge, a different family. I feel so blessed to have grown up on the farm in such a healthy and positive environment. I hope you can sense and even taste the passion and love for the earth in the food that we grow. I always hear from my friends "I wish I would have grown up on the farm" and I want to say back, "well we can still grow and raise your food for you!" Thank you for your conscious choice to have your produce loved and raised on our farm. We do not take the job lightly.

Khaya's Korner
Hi everyone! I am sorry that I haven't had a chance to write to you about Open Farm Day yet, so here it is. I was so excited to meet all of my "fans". It made me very happy to see that so many of you look forward to reading my column every week. It is a joy to know that I am "famous" to the members. I also wanted to thank you for helping us out by purchasing iced tea and monster cookies at the Spiral Sweet Spot. If you didn't know already, we have recipes for both on our website. It was a pleasure talking with everyone and making sure that our members got what they needed. For many of you, it is a long commute, but in my opinion, it is SO worth it. The Brownback family always looks forward to Open Farm Days where we can really communicate with the members of our CSA. I wanted to give a shout out to Lucas. He carefully planned the whole event, and I owe him much thanks for making this day happen. All in all, I absolutely enjoyed seeing everyone at this Open Farm Day and I am looking forward to seeing you at the next one. ~ Khaya Brownback

Paleo Zucchini Brownies from CSA Member Anna Santini (North Mountain Pastures)
1 cup almond butter or peanut butter
1 1/2 cup shredded zucchini
1/4 cup honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1 cup dark choco chips
2 Tbsp cocoa powder
Mix all together well, place into a 9x9 pan
Bake at 350 for 35 minutes or until toothpick comes cleans

Zucchini Cookies
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups grated zucchini (about one large zucchini)
3 teaspoons vanilla
4 cups flour
½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup raisins
Beat eggs until light and fluffy then add oil, sugars, zucchini and vanilla. Mix well. Separately, combine flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the egg mixture and mix well. Add raisins. Drop the dough onto a greased or parchment lined baking sheet. Baked 10-12 minutes in 350 oven. Edges should be golden brown. When cool, we iced with a glaze made from beating 2 tbsp. fresh lemon juice with powdered sugar.

Kale with Hot Bacon Vinaigrette An American Bounty
1 lb kale, washed & tough stems removed 2 tbsp champagne vinegar
4 Slices Bacon, chopped 1 tbsp olive oil
1 tbsp minced onions salt & pepper to taste
Pour water in large skillet to depth of 1 inch and bring to boil. Add Kale, cover and cook over high heat until wilted but still bright green, about 5 min. Drain and rinse with cool water. Sauté bacon in same skillet until crisp. Remove with slotted spoon and drain on paper towel. Add onions to the bacon fat and cook for 2 minutes, stirring constantly. Whisk in the vinegar and oil. Add drained kale to skillet and toss to coat with vinaigrette. Season with salt and pepper. Scatter bacon over kale.

Crunchy Avocado and Black Bean Salad
1 small shallot minced, 3 tablespoon fresh lime juice, 2 teaspoon honey, 1 teaspoon fresh lime zest
1 teaspoon olive oil, ½ tsp salt, ¼ tsp fresh ground pepper
1 can (15oz) black beans, drained & rinsed
1 red bell pepper, diced
½ English cucumber, diced
1 avocado, peeled, pitted, diced
Wisk together shallot, lime juice, honey, lime zest, oil, salt and pepper in small bowl.Combine beans, bell pepper and cucumber in a large bowl. Add dressing, mix well. Add avocado; gently toss to blend.


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