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Weekly Farm Newsletter

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Week of October 2

This week's CSA menu:

Spaghetti Squash
Baby Spinach
Hot Jalapeno Pepper
Green and Yellow Peppers
3 Varieties of Tomatoes
Orange Mini Peppers

The Last Delivery for Summer Share Members is the week of October 16th
Extend your membership through the end of our total season by sending us and email request to upgrade and pro-rate the remaining 9 weeks of CSA deliveries.

A *Hot Jalapeno Pepper is in the share this week, along with cilantro, tomatoes, and onion to encourage everyone to make their own small batch of fresh salsa. Please use caution with children and your own skin when handling a hot pepper. Though jalapeno peppers are not known to be fire-alarm hot, they still hold a lot of spice for those who are sensitive to heat. Gloves are recommended and always know that the seeds inside hold the most amount of heat that will remain on your skin and pores. Don't embarrass yourself by playing "pepper roulette" with you teenage son. Or worse; chopping them with bare hands on a date night... bad experience!

Cold nights and sunny days have brought on the harvest of two very popular fall veggies: broccoli and cauliflower. We are seeing beautiful crowns coming in from the fields each day and are excited to have new fall goodies to work with in the kitchen. Early October is such a mixture of summer and fall crops, I'd have to say it is my favorite time of year for local produce. The radishes have been thriving in this weather, as you can see from their plump sizes and luscious leaves. The temperature is now cold/safe enough to grow greens like baby spinach and cilantro but still warm enough to keep producing peppers and tomatoes. Soon, we will experience the first "killing frost" of fall that will eliminate many summer producing plants. It is impossible to predict ahead of time, but we planned our summer share season around the average first frost date in previous years. Once the frost occurs, we will transition into root veggies, winter squashes, potatoes, salad greens, and cooking greens. Our cabbage varieties are just about ready for harvest with green, red, Bok-choy, and Napa cabbage all coming your way soon.
This past week we hosted the annual Soil Health Conference put on by PASA (Pennsylvania Association for Sustainable Agriculture). Around 150 farmers attended to learn and tour our farm's approach to soil health and the important role we have as stewards of the land to help mend the health care crisis. It all starts with food and all food starts in the ground. Nutrient-dense crops come from healthy soil.

Khaya's Korner Hi everyone! Khaya here. This weekend, my family made applesauce from our five amazing apple trees. It is absolutely delicious! I would encourage everyone who has a strainer to try and make applesauce on their own. It is so cool and with a bit of honey, you wouldn't want it any sweeter! Anyway, applesauce is a scrumptious but healthy treat you can have any time. Yuuummm!!! While I am thinking about it, I am going to have a bowl right now.
Ciao, Khaya Brownback

Fresh Salsa
1-1/2 C chopped tomatoes
1 C chopped onions
2 cloves garlic, crushed
2 T minced green pepper
1/2 t salt
1 T minced hot pepper (make this measurement to taste)
1 T snipped fresh cilantro
Mix and enjoy as a dip with tortilla chips.

Savory Cauliflower Skillet
1 large head of cauliflower, chopped into pieces about 1 T each (total of 6-8 Cups)
1/3 C butter
2 C chopped white or yellow onions
¼ t pepper-1 t salt (use Himalayan or earth salt) -1 t dried thyme or ½ t fresh thyme
1-1/2 C grated sharp cheddar cheese
In a large heavy skillet, melt the butter and sauté onions until translucent, add the chopped cauliflower, salt and pepper. Cook on medium to high heat, stirring often, until onions are fully caramelized and the cauliflower is soft and cooked through -about 10-15 minutes.) Cauliflower can also begin to brown.
Add the thyme and cook 2 more minutes. Top with cheese, turn off the pan. Allow cheese to melt.
Serve -this delicious tender mix works as a nice topping for pasta, on its own as a side dish, as a veggie ingredient for cheesesteak sandwiches.

Spaghetti Squash Lasagna
1 spaghetti squash halved lengthwise and seeded
1tsp salt
1 tsp pepper
2 Tbsp olive oil
2 cloves garlic peeled & chopped
11oz baby spinach
15oz Ricotta cheese
1 egg
½ tsp onion powder
¼ tsp oregano
¼ tsp parsley
½ cup Italian grated cheese
24oz tomato sauce
Preheat oven to 350 degrees. Place 1 squash half skin-side up on microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH, 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Remove plastic wrap carefully; avoid steam. Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into bowl; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.
Heat oil in pan on MED; add garlic. Add spinach a little at a time. Cook, stirring, 1-2 min until wilted. Remove from heat; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.
Combine ricotta, egg, 1 tsp salt, 1 tsp black pepper, onion powder, oregano, parsley, and 1/2 cup grated cheese in large bowl; set aside.
Spray 8x8-inch baking dish with cooking spray; spread 1/2 cup sauce on bottom of dish. Top with one-third squash; spread with half of ricotta mixture. Top with half of spinach. Top with another third squash; spread with remaining ricotta mixture. Top with remaining spinach; top with remaining squash. Spread with 3/4 cup sauce. Cover with parchment paper, then foil.
Bake about 75 min until internal temp reaches 165 degrees. Remove from oven; remove foil and paper. Let rest 15 min before serving. Garnish with grated cheese; serve with warmed remaining sauce.


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