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Weekly Farm Newsletter

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Week of September 4th

This week's projected CSA menu:

Watermelon
Yellow Peppers
Garlic
Heirloom Tomato
Field-Ripened Tomatoes
Sweet Onions
Green Peppers
Grape Tomatoes
Orange Mini Peppers
Eggplant
Zucchini (Full Share)

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.

"Yellow Doll" watermelons are going out this week. They have an extremely thin and fragile rind that should be handled with care. Yellow watermelons are a sweet and juicy delicacy that we love to grow and expose new members to. The taste is not very different in comparison to the seedless reds that we had on the first watermelon harvest. We still have the "parent" seeded reds coming, so you will be able to taste-test all 3 and decide which melon you like the best. Although the weather seems to be changing fast, we are still at peak summer harvest with tons of sweetened veggies from the sun coming in like our peppers and tomatoes. This wet summer has proven to be a help to most of our summer crops. Melons and tomatoes are especially on one of their most successful years. Only some things are not so appreciative of a wet summer. Basil, tomato's best friend, has not been doing too well in the wet season; it likes it hot and dry. Although we are missing its presence greatly with the plethora of tomatoes in the shares, we are grateful that it isn't a major crop that was effected by the increased summer rainfall. Most of our fall crops are in the ground and looking good. Collard greens and Swiss chard is growing, broccoli and cabbages will begin to develop soon, and our Yukon gold potatoes are just about ready to be harvested for the year. Squash and cucumber season is winding down. The peppers and tomatoes are no-where near slowing up! September is the month where I begin to use any free time I have to chop and freeze any easy veggie that doesn't need blanched, like peppers and onions. Tomatoes can also be chopped and frozen in bags to use in soup or casseroles.

Khaya's Korner
Hi everyone. Khaya here. So, down on the farm we are deep into tomato season. Our packinghouse is in up to their necks with them, and the field crew is out picking every chance they get. My mom, my brother, my dad, and I go over to the packinghouse sometimes to help our employees out. They have to pack, label, stack, and ship out hundreds of tomatoes every day. It's sweaty work, but if you like tomatoes, you're in for a treat. But nobody living in my house cares about that, because none of us really LOVE tomatoes (wonder why?!). Which is surprising, considering how much of them we grow. I know why we grow them, though... it seems that *some* of our members seem to like them very much. And hey, if it makes you guys happy, it makes us happy too. Because the customer is always right. All in all, we are happy, because growing tomatoes makes other happy.... And healthy. Ciao, Khaya Brownback

Roasted Veggies and Penne Bake
1 Pepper (red, green, yellow, or purple)
1 Zucchini (small to med.)
1 Yellow Squash (small to med.)
1 Eggplant (small to med.)
1 Onion (yellow or red)
1/2 pint Grape Tomatoes
3 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 lb Penne
3 cups Marinara Sauce
3/4 cup Peas (frozen OK)
1 cup grated Mozzarella Cheese
1/4 cup grated Parmesan Cheese
2 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
2 Tablespoons Butter - small pieces
Preheat oven to 450 degrees F--Chop all vegetables into 1" cubes or strips, halve tomatoes
Toss vegetables with olive oil, Italian seasoning, salt and pepper on
baking sheet--Roast vegetables 15 minutes or until tender
Cook pasta 6 minutes (package directions say 9, but pasta will continue
cooking in oven)--Toss pasta, roasted vegetables, peas, marinara sauce, and cheeses and place in greased baking dish
Top with breadcrumbs and remaining parmesan cheese and dot with butter
Bake at 450 for 20-30 minutes - until brown and bubbly--Cool slightly before serving
Notes: I use "spiral path size" veggies-- any tomatoes will work if diced to 1" cubes. Dry herbs are better than fresh in this case -fresh burn.
Optional: add some fresh garlic and/or mushrooms to the roasting vegetables

Daystar's Quinoa Summer Salad this will serve 6-8
1 C peeled & diced cucumbers
1 C diced gold zucchini-keep skins on for color
1 C diced green zucchini-keep skins on for color
½ C diced sweet onion
½ C grape tomatoes, halved
1C sliced green pepper
½ C sliced color pepper( red, purple, yellow)
1-1/2 C diced fresh tomato
¼ C fresh basil, cilantro, or parsley, minced
1 t minced garlic-optional
1 T diced green chile pepper-optional
Dressing:
½ t salt
¼ t pepper
¼ C balsamic vinegar
½ C olive oil
Quinoa
Cook and cool 2 Cups of quinoa
Mix quinoa and veggies together in a large bowl. Approximately 1 to 1
Add dressing and toss. Can be served immediately or saved for up to 48 hours. Fresh tossed is best!

Stuffed Bell Peppers
1 pound ground beef
1/2 cup uncooked long grain white rice, 1 cup water
6 bell peppers ( use combo of colors!)
2 cloves garlic, minced, ½ C onion minced, 1 tablespoon Worcestershire sauce**optional
4 C chopped tomatoes (with skins) Heirloom tomatoes make a beautiful color
salt and pepper to taste, 1 teaspoon Italian seasoning, or fresh chopped basil, oregano, parsley
Directions:
Preheat oven to 350 degrees
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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