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Weekly Farm Newsletter

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Week of October 16th

This is the last 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.

This week's *projected CSA menu:

Yukon gold potatoes
Onions: red and sweet white
Tomatoes: San Marzanos and red rounds
Green Pepppers
Sage or Rosemary (Full Share)

They dropped the F-word on the local weather report today. That's right, there's a Frost warning for our area tonight which would end the growing season for summer crops like tomatoes and peppers. Some of you will be excited to see them dwindle from your shares as we transition into fall veggies. All the onions and Yukon gold potatoes have been dug up and are in storage for us to distribute for the remainder of the season. Our sweet potato fields will soon be harvested and cured for long-term storage as well. We are now beginning to harvest butternut, acorn, and butterkin squash that will be in the fall shares soon. These heavy items are all conveniently able to store for weeks/months – well into the winter if needed. Our cabbage fields are continuing to grow with more green, red, and Napa coming soon

October is a beautiful month around the farm with picturesque tree lines and amazing skies. The cold breeze and warm sun feels like true-autumn now as we till up the flower and herb gardens. It's time to plant cover crops that will remain in the soil until spring. Cover crops are planted specifically to enhance the nutrients and root system under ground for the upcoming growing season. This soil-changing trend has continued to increase and being implemented on farms across PA where you can now see lush green fields during the winter months instead of bare empty ground. Why not increase the bio-dynamics of your soil during the off-season...?

Soup season is in full-effect. Chop it all up and throw it in a soup pot – literally. I tend to be biased towards cooking in the fall since everything has a longer shelf life and I can make my soups large enough to eat all week. Not to mention any type of soup can be put in the freezer. Check out the kale and potato soup recipe on the back. Not a fan of kale yet; make this soup! You can also easily blend kale into broccoli cheddar soup without a trace of evidence for your pickiest eater.

Khaya's Korner
Hi everyone, Khaya here! As many of you know, I have a little sister. On October 5th, she turned two. We were so excited! Right now, I can't believe it! She was my little baby but now she's a "big girl baby". Isla has a big personality and is not afraid to tell any adult what to do. The funny thing is, when we're out in public she acts all innocent. People comment "Aww, she's so shy" which is very untrue at home. When we are at Spiral Path, she is loud and rambunctious. What I am trying to say is: We love you Isla and Happy Birthday to the best 2-year-old. Ciao, Khaya Brownback

Potato Kale Soup with Gruyere cheese
2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese
Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese

Roasted Cauliflower Popcorn
1 ½ lbs cauliflower florets, trimmed to bite-size pieces (about 5 cups)
2 Tbsp olive oil
4 tsp grated parmesan cheese
Salt and pepper to taste
Preheat oven to 450 degrees
Toss cauliflower in large bowl with olive oil; season to taste with salt and pepper. Arrange in single layer on baking sheet. Roast on center rack of oven about 15 minutes. Carefully turn cauliflower halfway through baking. Remove from oven; sprinkle with cheese.

Lemony Chicken Noodle Soup with cilantro and ginger
1 lemon
1/4 cup chopped fresh cilantro
1 tsp. finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 cups homemade or canned low-salt chicken broth
4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)
Fish sauce varies in its saltiness from brand to brand. So it's a good idea to prepare the soup with the modest amount specified in this recipe, and then at serving time, pass around the fish sauce so people can season their portions with a touch more if they wish.

Fresh Broccoli Soup
1 ½ lbs broccoli
2 Tbsp olive oil
1 medium to large onion, chopped
2 garlic cloves, chopped
3 C boiling water
2 Tbsp lemon juice
½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 C chicken or vegetable stock
1 C whole milk
½ tsp ground nutmeg
Chopped fresh chives
Cut the tops of the broccoli into florets; peel the stems and cut into 1/4 – inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, and garlic; sauté until the onion is slightly softened, about 3 minutes.
Add the water, lemon juice, thyme, salt, and pepper. Cover and cook until the broccoli is very tender, about 10 minutes.
Puree in a blender with the chicken stock. Return the puree to the saucepan, add the milk and nutmeg, and heat through but do not boil. Taste and adjust the seasoning, if necessary. Garnish with chopped chives.


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