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Weekly Farm Newsletter

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Week of August 7th

This week's *projected CSA menu:

Sweet Corn
Cantaloupes
Tomatoes: Heirlooms, San Marzanos, and Red Round Slicers
Garlic
Green Peppers
Zucchini
Eggplant
Grape Tomatoes (Full Share)
Sweet White Onions
Cucumbers

The next Open Farm Day is Saturday, August 19th

Interested in canning this year? We will be offering our San Marzano plum tomatoes, in-bulk, at our up-coming Open Farm Day. Stay tuned for an email announcement later this week that will include the link to reserve a case through your CSA account. $20 for a 20-lb. case. First come first serve – no limit!
There will be more opportunities to purchase them in bulk during September if you are unable to make it to Open Farm Day in August.

What a wet summer! It certainly has made our lives easier when it comes to irrigation and keeping everything growing happy and hydrated. I cannot believe how green the grass is in August; everything looks so lush in the fields. Our sweet corn harvests continue to come in and are looking better with each wave, in my opinion. We have a huge inventory of cantaloupes in the packhouse to start this week after completing 2 very big harvests before the rain storms on Friday and Monday. From that, everyone this week will be getting at least 2 melons on top (or should I say below) a very heavily packed share box. Garlic has finally finished curing, which means we have dried it out completely so they are able to store for long periods of time at room temperature. First time seeing garlic on its stem? That's how it grows, underground, with the plant/stem sticking out that simply needs pulled up. Each clove of this variety should add a wonderful strength in flavor to any of the veggies in your share. This will be the last round of our storage sweet potatoes that have amazingly kept since last November! Our tomato varieties continue to come in strong, especially the sweet and notorious San Marzanos. I have been making a tiny batch of fresh tomato sauce each week that I am very excited to spread over some Italian eggplant parmesan. Some homemade chili is also calling my name!
Soon to come are sweet peppers: yellow bell, orange minis, and "monster yummies."

Khaya's Korner
Hi everyone! Some of you know that Spiral Path Farm does markets in Bethesda and Silver Spring. My uncle, Lucas, wakes up at 4 a.m. every weekend to drive to market and set up early. He keeps a tent and supplies to set up in the back of the Spiral Path Farm truck. He loads the veggies into the truck the night before. When he gets there, he has to lay tablecloths on the table, set out brochures and an example box, and get the cash register. Then, he can put the fruits and vegetables on display. Sometimes, free samples are given out. Usually if there is any leftover produce, it is donated to a food bank. All in all, if you or a friend lives near one of the markets, you should totally visit our stand and buy some produce!
~ Khaya Brownback

Roasted Tomato Sauce
–this recipe can be used with plum tomatoes, red round tomatoes, or heirloom tomatoes or any combination thereof.
Heat oven to 400°
Line two baking sheets with aluminum foil
Prepare 8-10 C Tomatoes –Halve the tomatoes, (no need to remove skins) place in a large bowl, drizzle with olive oil and toss coating all tomatoes with oil. Place in a single layer on prepared baking sheets. Sprinkle with salt, pepper.
Roast for about one hour or until the tomatoes edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Cool on the tray. process tomatoes in a blender, food processor or Vitamix -this will make a smooth sauce-pour sauce into a large skillet. Add ½ C minced onion, 1 T minced garlic, 2 t sugar, 1 t black pepper, I t dried oregano and 1 t dried basil. Stir into tomato sauce and simmer for 10 minutes. Season to taste with additional salt, pepper, and sugar if desired.

Eggplant – Marinated Slices Roasted in the Oven
Eggplant-either Asian or Italian Classic Black Bell
1 C Greek Dressing (approximate, could use more or less)
1 or more cookie sheets
Cut the tops off eggplant. Peel off skin using a carrot peeler, discard.
Put 1 C (Gazebo brand) Greek Salad Dressing in a bowl.
For Oriental eggplant, cut in half lengthwise and then slice into ½ inch thick "steaks."
For Italian Bell eggplant, slice into ½' rounds. Dip each slice back and front in dressing. Place on cookie sheet close, can fill the sheet. Bake at 350 degrees for about 15-20 minutes until the eggplant is slightly crispy and soft in the middle. Melt a slice of cheese on and top with pesto.
Serve on its own or with slices of tomato, fresh onion, lettuce, and good bread. Easy and very yummy.

Mediterranean Beans and Tomatoes Leslie Zuck – Common Ground Farm
1 Tbsp olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
3 large tomatoes, seeded and chopped
1 Tbsp chopped fresh basil, oregano, or parsley
Salt & pepper to taste
1 ½ lbs fresh green, wax or purple beans, trimmed
½ lb feta cheese, crumbled
¼ lb green or black olives, halved or sliced
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic; cook 1 minute more.
Stir in the tomatoes, basil, and salt and pepper to taste. Cook until the tomatoes are wilted, 4 to 5 minutes. Stir in the beans and cook until they are heated through and just crisp-tender, 3 to 5 minutes more. Top with feta cheese and olives; toss quickly. Serve immediately.

Eggplant Sautéed with Garlic
2 Cups cubed, peeled eggplant 1 Tbsp chopped fresh parsley
Salt ½ tsp freshly ground pepper
2 Tbsp olive oil lemon wedges, for garnish
2 cloves garlic, chopped
Sprinkle eggplant with ½ tbsp salt and place in colander to drain for 30 minutes. Rinse and drain on a towel. In a skillet, heat the oil, add the garlic and eggplant, and sauté over medium heat about 10 minutes, until almost soft. Add parsley, pepper, and salt to taste, and continue cooking another 3-4 minutes. Serve hot with lemon wedges. Serves 2-3

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