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Weekly Farm Newsletter

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Week of August 28th

This week's projected CSA menu:

Sweet Corn
Mini Orange Peppers
Field-Ripened Tomatoes
Yellow Bell Peppers
Sweet Onions
Green Peppers
San Marzanos
Heirloom Tomatoes

Handling and Transport: The shares are getting fuller by the week with delicate items like watermelons and tomatoes. You are always welcome to take your share in the box to ensure that nothing is getting crushed while transporting your produce home.
You can then return the empty box each week to your pickup site on delivery day.

Watermelons are ripe and ready, just in time to finish out the end of August and our seedless reds are "to die for!" Watermelons have an extremely high-water content, approximately 92%, giving its flesh a juicy and thirst-quenching texture while still also subtly crunchy. All melons belong to the Cucurbitaceous family, which also includes squash, pumpkins, and cucumbers. Watermelons come in all different shapes, colors, and sizes. Ready for a brief bio-genetics lesson on the hybrid seedless watermelon...
The first seedless watermelon was created 50 years ago by breeders/growers using genetic tricks to produce them. Usually watermelons are diploid, meaning they have two sets of 11 chromosomes. A seedless watermelon is a triploid because they have 3 sets of chromosomes and are sterile. To produce seedless watermelons, a diploid watermelon is pollinated by a tetraploid (4 chromosomes) watermelon. In the process of reproduction, the new watermelon gets one chromosome from the diploid parent and two from the tetraploid which makes it triploid. Since the triploids have three sets, the eggs inside the watermelon are never formed and thus, seeds don't grow. Got it?
The best way to understand/respect the process is to enjoy it! Still to come: red and yellow seeded watermelons, spaghetti squash, potatoes, and red onions.

Khaya's Korner
Hi everyone. Khaya here. I would love to talk to you guys more. Just email me at csa@spiralpathfarm.com. You can talk to me about what I can do to make this column better... or maybe just a little bit about yourself. Anyway, I love hearing from everyone that reads Khaya's Korner. It makes me very happy to hear that I have so many fans that look forward to reading my section in the newsletter every week. Which reminds me, I loved talking to all the members at the last Open Farm Day. All your compliments and just the fact that you recognized me at all was super sweet. And on that note, thank you so much for helping us sell so much iced tea and cookies at Spiral Stop. I enjoyed helping everyone and answering questions at the stand. In fact, there was one question that was asked very frequently. It was about how we made the Minted Green Tea and Nana's Monster Cookies. The recipes for both of these delicious treats are found at our website: spiralpathfarm.com. All in all, it was amazing to meet many of our members and I encourage anyone who didn't come to be here next year. Ciao, Khaya Brownback

Zucchini-Sausage Recipe from member Susie Stum
1 lb sausage
1 cup sliced sweet onions
4 cups grated zucchini
2 cups chopped tomatoes
1 tsp lemon juice
1 Tbsp chopped fresh oregano (1/2 tsp dried
1 Tbsp chopped fresh basil (1/2 tsp dried)
1/4 tsp black pepper
dash of tabasco (optional)
1 cup grated mozzarella cheese
Brown sausage in bite-sized pieces in a large skillet until almost fully cooked (10 min or so) .(You can use any type of sausage/kielbasa that you like. I prefer fresh kielbasa in the casing and can just squeeze bite-sized pieces right into the pan.) Add sliced onions and cook 5 more min. Add the rest of the ingredients and cook in covered skillet 10+ min, stirring several times. Sprinkle cheese over the top and cover again until melted. Serve right from the skillet and enjoy!

Fresh Salsa
1-1/2 C chopped tomatoes, mixed with 1/2 t salt -- allow them to drain in a colander for 15 minutes
1 C chopped onions
2 cloves garlic, crushed
2 T minced green pepper,
1 T minced hot pepper (make this measurement to taste) or use 1/4 t dried crushed red pepper
1 T minced fresh cilantro
addition of sweet corn
Mix and enjoy as a dip with tortilla chips.

Garden Pasta Salad
1 pound Farfalle (bow ties) cooked al dente (firm), drained, leave a t room temperature
1 Cup each, chopped fine: 1 green zucchini, 1 gold zucchini, 1 cucumber
2 T minced onion---1 C shredded carrot---¼ C minced fine parsley
½ C Italian balsamic dressing-—1/4 C mayonnaise-—1 t salt-—1/4 t black pepper
Toss together-serve. Is best at room temperature, made fresh

Nancy Bubel's Roasted Veggies
3-4 bell peppers, chopped
2 whole heads garlic, peeled, each clove cut in several pieces
2-3 onions, sliced or diced fine
1 eggplant
Put peppers, onions, garlic in shallow 9 x 15 pan (or equivalent), pour 1/4-cup olive oil over and mix. Bake at 350 degrees for 20 minutes then at 300 for 1/1/2-2 hours. At same time, roast eggplant in separate oiled pan. Slice eggplant in half lengthwise, put cut side down in oiled pan. Roast for 45-60 minutes till tender. Scoop out eggplant, mix with roasted pepper mix, add seasonings, like salt, pepper, and herbs. Nancy says, "I could live on this." Great with any meal or as a meal in pita, on whole-wheat bread, with cheese, even with baked potatoes. Use your imagination. The house has a wonderful aroma during roasting.

NO Cook Tomato Sauce from member Micki McCoy
6 medium to large tomatoes, cut into large chunks
1 garlic clove. Minced, 1 Tbsp minced shallot
1 small onion, chopped
3 Tbsp coarsely chopped fresh basil, 3-4 Tbsp balsamic vinegar
6-8 Tbsp olive oil
salt & black pepper to taste
Tabasco sauce to taste (optional)
Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups.


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