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Weekly Farm Newsletter

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Week of October 30th

This week's projected CSA menu:

Butternut Squash
Baby Spinach
Broccoli
Napa Cabbage
Radishes
Tuscan Kale
Onions
Green Peppers
Cilantro
Sweet Mini Peppers
San Marzano Tomatoes
Cubanelle "sweet HEAT" pepper (Full share only)

Thanksgiving Weekend:

Saturday Silver Spring Farmer's Market is OPEN on November 25th

Sunday Bethesda Market is CLOSED on November 26th. All shares will be reverted to the Saturday market in Silver Spring for pickup.

Thanksgiving week only:
Tuesday-Thursday deliveries will be made a day early to ensure that everyone receives their share before the big holiday!

Tuesday delivery will be made on MONDAY, November 20th
Wednesday delivery will be made on TUESDAY, November 21st
Thursday delivery will be made on WEDNESDAY, Novmber 22nd

Email us if you need to change your pickup site at any time for convenience to csa@spiralpathfarm.com

This is the last of our peppers and tomatoes for the season. The rush was on last week to harvest all remaining summer crops, till, and plant cover crops in the ground before the big storm. We got hammered with a total of 2 and ¼ inches of rain and heavy winds all day Sunday into Monday. Luckily, nothing was damaged too bad and we did not experience any terrible field "wash-outs." It is to be an expected wet season and we will take all the rain we can get to help set in our cover crops for the up-coming spring growing season. Our sweet potato fields have been completely harvested and are currently curing and coming to you soon. All winter squash is also in house and storing for CSA distribution: acorn, butterkin, and butternut. This week we are purposely sending out the ugly (looking) butternut squash. Other than their outward appearance, they are completely fine and protected from their tough outer layer skin. We are grading out these aesthetically displeasing butternuts and sending them to you first since they will have the hardest time storing and should be used within a couple of weeks. The remaining winter squash you will be receiving until the end of the year can be expected to store up to 6 months at room temperature. Butternut Squash soup in March sounds pretty good to me! Our beloved Napa cabbage is in, also known as Chinese of Asian cabbage. This variety is very sweet and can be used raw or cooked. I recommend shredding it on fish tacos or making an appetizer slaw. Check out the beautiful Tuscan kale that is in this week that has a softer leaf than the typical curly kale but a very similar flavor. This variety is heavily used in Italian cuisine and is most commonly found in minestrone soup.

Full Shares: We bagged up a spicy "Cubanelle" red pepper this week for you. They are known for their sweet heat flavor and are one of the mildest forms of a hot pepper – perfect for making a mild chili or sautéing with your favorite greens. Please use caution when preparing. Gloves are recommended when handling any type of hot pepper – especially when removing the seeds! Enjoy this Brownback family favorite

Khaya's Korner: Hi everyone. Khaya here. This week, my brother and I carved Jack-O-Lanterns. He carved a bat signal and I carved a heart-eyes emoji. First, we cut into the top of the pumpkin to make a lid. After that, we scooped out the pumpkin's "guts". With some brainstorming, we drew our designs onto the pumpkin with a Sharpie. Then, we carved out the designs. Finally, we put a candle inside and watched as a vegetable became a work of art! It was very fun. All in all, if you have never carved a pumpkin before, it is a great way to spend time with family.
Ciao, Khaya Brownback

Asian Cabbage Slaw
Dressing:
¼ C seasoned rice vinegar, ½ C toasted sesame oil, 1 t honey or sugar or agave syrup, ½ t salt
Salad:
3 C Shredded cabbage (green, Napa, or red) -slice on cabbage slaw or food processor and 1 C finely grated carrots
Optional: ¼ C minced sweet onion
Toppings:
¼ C fresh minced cilantro or parsley, ½ C crushed peanuts, 1 T black or brown toasted sesame seeds
Mix dressing ahead. Pour over salad mix and toss immediately before serving. Sprinkle with the toppings. Serve

Broccoli/Cauliflower and Pesto Gratin from CSA member Christy Hoover
1 Tbsp. olive oil
5 cups broccoli &/or cauliflower florets
1 cup grated Parmesan (or 6-cheese Ital.)
1/2 cup pesto (or more to taste)
1/4 cup Panko bread crumbs (Reg. or Ital.)
Black pepper & salt to taste
Optional: 1/4 cup walnuts
Preheat broiler. Grease shallow baking pan/gratin dish with olive oil. Lightly steam broccoli/ cauliflower (about 4 mins.) & put it in baking pan. Top with pesto, salt, pepper, cheese, (optional walnuts) and breadcrumbs. Broil for 3 to 5 minutes. Easy and delicious!

Butternut-Apple Crisp Bars
3 cups sliced peeled butternut squash
3 cups sliced peeled tart apples
1 cup packed light brown sugar
2 tsp lemon juice
1 tsp ground cinnamon
1/8 tsp ground cloves
1 cup all-purpose flour
½ tsp salt
6 tbsp unsalted butter, softened
1/3 cup chopped nuts
Preheat the oven to 350 F. Grease a 9-inch square baking pan.
Combine the squash and apple slices with ½ cup of the brown sugar, lemon juice, cinnamon, cloves, tossing gently, in a large bowl. Turn into the prepared pan, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, combine the flour, the remaining ½ cup brown sugar and the salt. Stir in the butter with a fork until crumbly. Add the nuts. Spread evenly over the squash-apple mixture.
Bake uncovered for 40 minutes more. Cut into 9 squares; top with ice cream, if desired, and serve.

Butternut Squash and Cinnamon Soup Serves: 4 appetizer servings
1 (2-pound) butternut squash, halved lengthwise and seeded
1 and 1 / 2 to 2 cups vegetable or chicken broth (can be made from bouillon cubes)
2 teaspoons ground cinnamon Salt and pepper
Chopped fresh chives or scallions, for garnish, optional
Preheat oven to 375 degrees F. Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray. Place squash, cut side down, in prepared dish. Pierce each squash half several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes. Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin. Add 1 1/2 cups broth and the cinnamon and puree until smooth. Add remaining broth if needed. Transfer puree to a heavy large saucepan. Stir over medium heat until heated through. Season, to taste, with salt and pepper.

Ramen Cabbage Salad
1 pkg. Ramen noodles, ½ head cabbage shredded, ½ c. cashews or almonds, ¼ c. oil
Crush noodles. Pour boiling water over noodles to soften. Drain.
Mix oil, seasoning packet from noodles, 3 T. vinegar, and 2 T. sugar.
Mix noodles, cabbage, and dressing. Chill at least 4 hours. Add cashews before serving.

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