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Weekly Farm Newsletter

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Week of October 9th

This week's projected CSA menu:

Cauliflower
Broccoli
Bok-Choy
Delicata Squash
Green Cabbage
Red Onion
Yellow and Green Peppers
Mixed Greens
Tomatoes
Sweet White Onions

Next week is the last CSA delivery for Summer Share Members
Like the new fall items that have been coming in?
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.

There is still time to get some canning or freezer packs done for the season!
20 lb. San Marzano tomato cases are still available for purchase. Pre-order them to be delivered directly to your pickup site in time to stock up your freezer or pantry for the winter.

We'll take a rainy Monday to start the week off with. Even though rain severely slows the farm production down, speaking on behalf of myself and the plants; we need a lighter workflow Monday! We did have a nice wet summer but in the past couple of weeks, the ground has become very dry. All fall crops love and thrive in wet conditions. Only one month into hurricane season and we have absolutely nothing to complain about up in the mid-Atlantic. With that being said, we are so thankful for the steady rain today that will surely revitalize what is growing and still to come in for the fall harvest.

This week's share has stir-fry written all over it. It's the second round of broccoli and cauliflower coming in with our beloved Bok-choy to pair with. Bok-choy is a variety of Chinese cabbage that has been harvested for over five thousand years! You can use the entire leaves and stalks that taste comparable to celery. They are mild in flavor and can be used in stir frying, braising, soups, or raw. Bok-choy is notably rich in vitamin A and C and should not be washed until ready to use. It certainly is cabbage season and the green heads are the first to be harvested along with the Bok-choy. Green cabbage is not only a hearty long-storing vegetable, it also is quite the health-promoting green to incorporate into your diet. This food is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus, Potassium, Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese! Boost your health for the changing seasons now.
It's the last round of our delicate and edible skinned, delicata squash. They also can be thinly sliced and added to any stir-fry for a boost in color and flavor.

Khaya's Korner Hi everyone, Khaya here. Wow. It hasn't rained for almost a month. Finally, today it is raining. My dad has been praying for the rain and it came. Our plants are so much happier now. When I woke up it was so dark that I thought it was much earlier. The rain is so nice after a long dry spell. It just seems.... Refreshing. When I was little, my brother and I would go outside and dance in the rain. We would get soaked, but it was super fun. Anyway, our crops are excited that it is raining, and so am I. Ciao, Khaya Brownback

Stir Fry with Thai Peanut Sauce and Rice Noodles
½ head of cabbage, sliced thin
½ C fresh sliced onion
3 cloves of garlic or 5-10 garlic scapes sliced
1 C sliced carrots
2 C sliced and minced Kale
1 head Broccoli chopped
¼ C butter or sesame oil –add more if needed as you are cooking and stirring
1 t salt ¼ t pepper
Optional: dice 1 C uncooked bacon or other desired meat and add to the stir fry.
2 T fresh basil, chopped (add last) and 2 T chopped fresh parsley
Heat oil in large skillet or pot, prepare all vegetables and stir fry on medium high heat until firm-about 10 minutes, following your desired firmness. Stir often. Add salt and pepper and herbs last. Add ½ C water and ½ C Thai peanut sauce or other desired sauce. Peanut sauce will have some heat. Stir and remove from heat.
Prepare a package of Thai Rice Noodles and serve with the stir fry vegetables

Bok-Choy Stir Fry from the Rosemary House (and CSA pickup site) in Mechanicsburg
Prepare the sauce and set aside:
1 Tbsp. low sodium soy sauce
1 tsp. brown sugar
1 tsp. rice vinegar
1/2 tsp. Chile sauce (optional)
Prepare the veggies:
Wash, cut, slice, chop whatever veggies you have on hand. We used yellow peppers, red onions, minced garlic, and Bok Choy (leaves and stems, separated). Lots of all of them!
Line a frying pan with a thin layer of water, steam/sauté the onions, peppers, and garlic until tender but still with a slight crunch. Add the Bok Choy stems and sauté until tender. Note: Add more water if it has evaporated away. Add the leaves and sauté until wilted. Add sauce, and stir-fry an additional minute. If desired, sprinkle with green onions or raw cashews. Serve over rice, or not. Enjoy!

Broccoli Salad with Creamy Feta Dressing
1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
1 7-ounce can chickpeas, rinsed
1/2 cup chopped red bell pepper
Whisk feta, yogurt, lemon juice, garlic, and pepper in a medium bowl until combined.
Add broccoli, chickpeas, and bell pepper; toss to coat.
Serve at room temperature or chilled.

Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing
3 small delicata squash (about 16 ounces each), halved and seeded
1/4 teaspoon kosher salt
14 oz sweet Italian chicken sausage
3/4 cup chopped onion
3/4 cup chopped celery
4 oz chopped fresh shiitake mushrooms
1 sprig fresh thyme
6 tbsp shredded parmesan cheese
Preheat oven to 425°F. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes. Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the oil, onion, and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

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