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Weekly Farm Newsletter

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Week of November 6th

Projected CSA menu:

Yukon gold potatoes
Parsley
Red Cabbage
Turnips
Onions
Collard Greens
Broccoli
Cilantro
Radishes
Garlic
Sweet mini Peppers
Spaghetti Squash (Full Share)

Thanksgiving Weekend:

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

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

Good Shepherd Church delivery will be made on Saturday, November 25th. Pickup is available into Sunday

Springfield Farm Store delivery will be made on Saturday, November 25th. Pickup is available into Sunday

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

It's week 30 of 36 in our CSA season and we are fast-approaching the winter months of limited growing capabilities. All that remains in the fields now are cold crops like cabbage, roots veggies, and greens. Some crops, like broccoli and collards, will start to turn purple and taste sweeter as the temperatures drop. Get ready for a heavy cabbage season after all the rain we have been getting. You can expect to receive a different variety of cabbage each week, so if you feel like you are getting over-whelmed/stocked before winter; you are correct! Cabbage can last for several months in your fridge. Just peel back any outer layers that have been exposed to open air to fresh useable cabbage beneath. This week's share includes a freshly cut head of red cabbage. Red cabbage is bold and peppery tasting compared to green cabbage and lacks water weight, which makes the leaves chewier and coarser than Napa cabbage. Red cabbage stores even longer than our other types of cabbage and is the oldest variety, tracing back to Celtic and Nordic cultures who wandered into Europe around 600 B.C. Anthocyanins pigments cause the deep red coloring and provides more health benefits than any other type of cabbage with protective and therapeutic properties used in many human diseases. Cooking red cabbage usually turns into blue cabbage. Check out the Bavarian Cabbage recipe on the back for a delicious use for the "red head."
Collard Greens are back in the share this week. Not a fan of this cooked southern tradition? Check out the Pasta Carbonara recipe on the back for a sure-way to surprise any doubters of the collard green. This recipe was created by my Mom/farmer, Terra in her home kitchen during the fall last season. And just in case you needed any more reasons to cook with this "super food": they are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, manganese, folate, calcium, and dietary fiber. They are also a very good source of magnesium, iron, vitamin B2 and vitamin B6. They also contain vitamin E, protein, omega-3 fatty acids, potassium, vitamin B1, vitamin B5, niacin, zinc, and phosphorus.

Khaya's Korner: Hi everyone. Khaya here. It is unfair to say that all kids hate broccoli. I love broccoli! My mom makes it with garlic in a frying pan and it is delicious. I'm sure there are many other recipes featuring broccoli that I've never tried. Email me at csa@spiralpathfarm.com with your favorite broccoli recipe. I would love to try a new dish. I am weird about some foods though. Some people say that broccoli and cauliflower taste the same. However, I don't like cauliflower. Maybe it is just the way it is cooked... I don't know. All in all, I hope to hear from C.S.A. members with new recipes or tips you have for me.
Ciao, Khaya Brownback

Pasta Carbonara Farm Style with Collard Greens
1 lb angel hair pasta
6-8 strips of bacon, raw, slice into 1 / 2 pieces
1 T olive oil
1 C onion, chopped
3 cloves garlic, sliced
2 C carrots, diced
1 bunch of collards or kale: Roll leaves together tightly with stems. Slice them thin, and then slice cut cross into small pieces. The stems are sweet and lovely in this dish
1 T Italian Seasoning (dried oregano & basil) or 1 / 2 C fresh Italian Flat Leaf Parsley, minced
Approximately 1 / 2 t pepper black and 1 t earth salt
2 C whole milk or half and half
2 eggs, beaten
1 C parmesan cheese or pecorino Romano
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove with a slotted spoon to a separate bowl. Reserve all the bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large deep heavy deep pot. Add chopped onion and carrots and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add chopped greens, seasonings, salt and pepper. Cook on medium heat, stirring often with a lid for 15 minutes, or until greens are very wilted and softened. Return cooked bacon to pot; add cooked and drained spaghetti. Add the milk. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1 / 2 Cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Bavarian Cabbage "The Fresh Honey Cookbook" by L. Masterton
6 slices of Applewood-smoked bacon
8 cups of thickly sliced red cabbage
4 cups of tart apples, unpeeled, cut into chunks
1/2 cup apple cider vinegar
1/3 cup honey, preferably orange blossom or tupelo
sea salt and freshly ground black pepper
1/4 cup sour cream or greek yogurt (optional)
Cook the bacon & collect drippings. Transfer bacon to paper towels to drain & cool. Cut into pieces.
Add the cabbage, apples, vinegar honey, 1/2 cup of water and some salt & pepper to the pot with bacon drippings. Cook slowly over very low heat, covered until the cabbage is tender, about 35 minutes, checking & stirring on a regular basis. Taste & add more salt/pepper if needed.
You may serve "as is" or with the additional dollop of sour cream. Garnish with bacon pieces.

Turnip Gratin submitted by CSA member and site host Susan Bianchi
3 large turnips
1 cup cheddar cheese
1 cup shaved parmesan
4 tbsp butter
1/4 cup whole milk
fresh thyme
salt and pepper
1. Preheat oven to 375F.
2. Peel, trim, and slice the turnips very thinly. *peeling is optional and not necessary
3. In a cast iron skillet, melt 2 tbsp butter.
4. Put a layer of turnips on the bottom of the skillet on top of the butter.
5. Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
6. Add a tbsp of butter, cut into small pieces, and place on top of this layer.
7. Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
8. Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
9. Bake for 25-30 minute until bubbly and brown.

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