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Weekly Farm Newsletter

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Week of September 25

*Projected CSA menu:

Yukon Gold Potatoes
San Marzanos
Swiss Chard
Yellow Peppers
Heirloom Tomatoes
Green Pepper
Orange Mini Peppers
Red Round Tomatoes
Grape Tomatoes

Summer Share Members: deliveries end the week of October 16th
Want to finish out the growing season with us and extend your membership 9 more weeks into the fall? Our CSA deliveries go until the week before Christmas.
Upgrade to a total season member now and your share price drops instantly along with your furthered commitment to the farm.
Email us your request to continue and we can pro-rate your membership accordingly. csa@spiralpathfarm.com

Looks like we will be closing out the month of September with a very warm week. I'm savoring up all the heat I can get before the temperature change of fall. The ground was finally dry enough to successfully harvest our Yukon gold potatoes and get them cured and into storage. They are as fresh as you will ever get them from us and I know we have all been patiently waiting for their emergence from the ground. Potatoes like to be stored in a cool dark place, like the cabinet beneath your kitchen sink. If stored properly, potatoes can hold their quality for around 6 months and we will have plenty coming to satisfy your craving! Just as we feel buried in tomatoes and peppers, the cooking greens have begun to come in from the fields to offer some relief from the peak summer items. September is traditionally our busiest and toughest month on the farm. Especially during the transition of summer to fall produce where we have 2 different seasons of veggies that are ready to be harvested. Freshly pulled radishes are coming in this week. This red-round variety does have a little spice/kick in its flavor and tastes great on a cracker or bread with cream cheese or butter. My all-time favorite cooking green, Swiss chard, is back for the season. If you are new to chard, my best advice is to lightly sauté and season it (like you would spinach) and enjoy over any type of cooked potatoes with cheese. I am a huge fan of Shepard's pie with a layer of swiss chard baked in. Chard also pairs well in soups, casseroles, pasta, omelets, enchiladas, etc. If you need more suggestions, you can always visit our website and check out the hundreds of recipes created right in our family farm kitchen or submitted by our wonderful CSA members.

Khaya's Korner Hi everyone, Khaya here. Fall is upon us so fast this year! It feels like I hardly had any good pool days or summer barbecues. There was a hot stretch, but now it's time to turn up the heat and wake up your sweaters from hibernation. For us here at the farm, the cooler weather means nothing, mostly because tomato production is still going strong. Personally, I love the fall season. It means I get to wear my favorite leggings and jeans and don't forget: bring on the long sleeved graphic tees (my favorite). I love this type of weather where at night, you have to wear fuzzy pajamas and huddle under the covers to stay warm. When I wake up, it's all warm, and I can go downstairs for breakfast feeling cozy and satisfied. All in all, time to go up to the attic and bring down your warmer clothes; it's getting cold out there.
~ Ciao, Khaya Brownback

Chard and Tomatoes (Serves 4) from CSA member Kathy Bennett
Sauté until golden in a large skillet: 2 T. olive oil, 1 onion (diced),
and 2 cloves of garlic (minced)
Stir in and heat until bubbly: 3 large tomatoes (peeled and diced), 1/2 c.
chopped cooked ham (optional), and 2 c. cooked chopped chard
Season to taste with butter, salt, pepper, and nutmeg
Serve, sprinkling with 1/2 c. grated Parmesan cheese

Easy Roasted Peppers from Rich Eisendorf
6 bell peppers - any color
Preheat the oven to 500 degrees
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers skin side up until the skin blisters and turns black (about 30 minutes). Remove from oven, put into bowl and cover with plastic, or a tea towel, or place in a paper bag until cool (about 10 minutes). The skins should peel away off the peppers easily when cooled. Eat with oil and vinegar, or fry in olive oil and garlic and serve with crusty bread.

Radish Dip
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup finely chopped radishes
1/2 cup finely chopped onion
2 teaspoons dried parsley flakes
1/2 teaspoon seasoned salt
Assorted fresh vegetables or crackers
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley, and seasoned salt. Chill for at least 1 hour.
Serve with vegetables or crackers

Chard Lentil Soup
1-1/2 C lentils, 1 bunch Swiss Chard- chopped, 1/2 C olive oil, 3-4 cloves garlic
Salt, freshly ground pepper, 3/4 C chopped onion, 1 rib celery, chopped, 3/4 C lemon juice.
Put lentils in pot and cover with water and cook covered till tender, about 45 minutes. Add chard and 1 C water, cook until the chard is wilted. Sauté onion, garlic, celery, and 1/2 t salt in olive oil. Add to the lentils. Add lemon juice and stir into the soup. Taste and correct seasoning. Serve with crusty French bread. Suggested toppings for the soup bowl: chopped tomatoes and parsley, sour cream/yogurt, your favorite herbs.

Grilled Potatoes and Peppers
8 medium potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tbsp. olive oil
5 garlic cloves, thinly sliced
1 tsp. paprika
1 tsp. Montreal steak seasoning
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
In a large bowl, combine all ingredients. Divide between two pieces of heavy duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
Grill, covered, over medium heat 40-45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.


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