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Weekly Farm Newsletter

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Week of December 4

*Tentative CSA menu:

Brussels Sprouts
Potatoes
Garlic
Radishes
Onions
Cabbage
Tuscan Kale
Butternut Squash (Ful Share)
Baby Kale (Full Share)
Arugula (Medium Share)

Join our 2018 season by March 15th to receive a 5% Early Bird Discount

by paying in full and showing your support for the farm during the winter months

Sampler Share Gift Certificates are available for the holidays
Shop local and spread the gift of fresh food with a 4-week sampler CSA membership
~ Any month of their choice during our 2018 season~

Just send us an email request to csa@spiralpathfarm.com and we can easily send you back a redeemable
gift certificate to print at home or send through the mail to you.

Brainstorming and family/farm team meetings have been going on here lately as we begin to plan our 2018 growing season. This is where we all collectively assess and address our farming triumphs and fails for the year and start a seeding calendar for the next one. What new varieties do we want to try, what crops are we having trouble with and why, should we change our season based off the weather in previous years, when to recall employees back for the spring? These are some of the basic topics being covered before we all head for winter hibernation.
This week, we have the honor of attending the ACRES, USA farming conference in Columbus, Ohio where we will be presenting an all-day class on "managing a modern day, large-scale CSA" as a family. ACRES, USA is a monthly publication that my dad began receiving in the early 1980s when we were still pig farmers without a name out in rural Perry County. He says this magazine changed the direction of his life with the education and exposure leading him towards ethical farming and organic growing practices. This will be my first year attending this conference and it is bittersweet to be near the same age as him when this all began. We greatly look forward to networking with many other organic famers around the country and I feel blessed to be able to share our own experiences and knowledge, as a family, with other aspiring minds in our field. My dad and brother will also be teaching a class later in the week on crop production and field/seeding management.

Khaya's Korner:
Hi everyone. Khaya here! Anyone have a great Thanksgiving??? I sure did. My family spent Thanksgiving in Maine with my mom's side of the family. We stayed with our cousins, and it was so much fun! Thanksgiving dinner was definitely the best part though. I ate too much. There was turkey, mashed potatoes, stuffing, vegetables, cranberry sauce, strawberry applesauce, and gravy. For dessert, we had a blueberry pie, three pumpkin pies, and two apple pies. My younger cousin and I made whipped cream to top the pies as well. Yum! Anyway, I hope all you guys spent time with friends and family and had a feast like I did.
Ciao, Khaya Brownback

Kale with Pasta and Ricotta
Recipe Ingredients: Bunch of kale chopped
4 garlic cloves
red pepper flakes
8 oz. pasta (gluten free works well)
ricotta cheese
parmesan cheese
bunch of fresh basil
salt and pepper
olive oil
Recipe Instructions: Boil large pot of water for cooking pasta.
Wash and chop the kale into bite size pieces.
Once the water is boiling, add the kale to the pot. Boil until bright green, about 5 minutes. Remove with a slotted spoon and set aside. Add the pasta to the pot to boil (with the kale infused water) Cook according to directions.
Heat a skillet on medium low, sauté garlic in olive oil, add red pepper flakes, boiled kale, salt and pepper to taste. Add a few spoonfuls of the pasta water and the ricotta. When the pasta is cooked add to the skillet and mix well. Top with chopped fresh basil and grated parmesan. Serve immediately.

Butternut Squash Gratin
This recipe is a mouthwatering twist on au gratin potatoes and can be prepped in advance and frozen
2 tbsp. canola oil, divided
3 or 4 shallots, thinly sliced
Kosher salt
2 to 3 cloves garlic, minced
1 / 2 cup breadcrumbs
1 / 2 cup Parmesan cheese, grated
1 to 2 tsp chopped fresh sage leaves
2 small or 1 large butternut squash
1 whole nutmeg
Heat half the oil over medium heat, then reduce to medium-low. Add the shallots and season with salt. Cook for about 10 minutes, or until soft, adding a bit of water if necessary to prevent sticking. Add the garlic and cook for about 5 more minutes. Sprinkle the shallots around a 9-inch oval baking dish.
Preheat oven to 350 degrees Fahrenheit. Combine breadcrumbs, cheese and sage, and set aside. Peel, then slice the squash into 1 / 4-inch-thick pieces. Cut out and discard the seedy membrane. Toss squash slices in remaining oil, then layer them over the shallots. Season with salt and a light dusting of freshly grated nutmeg. Sprinkle the breadcrumb mixture over the top. Cover and bake for 1 to 1 and 1 ⁄ 2 hours, or until the squash is fully tender. Let the pan rest about 10 minutes, then broil it uncovered to brown the top. (If you can't resist, you can sprinkle on more cheese.)

Colcannon-—Terra's own farm kitchen version and a Fall family favorite
1 Bunch of Kale (any variety) cut into thin slices and then cross cut fine
1 lb bacon or 1 lb sausage links
2 Onions, chopped, 5 cloves of garlic minced, 2 C grated carrot
1/3 C olive oil, ¼ t pepper, 1 t salt
6 C potatoes, diced with skins on; more nutrition, richer flavor, less work
¼ C minced fresh parsley
Saute 4-6 sausage links or one lb bacon (diced uncooked) Remove from pan.
Sauté the onions, garlic, and carrots until soft. Add the kale all at once and stir often over high heat until well wilted. Add ¼ C water, salt & pepper. The steam will rise, cover the pan and allow steaming at low temp for 10-15 minutes, stirring occasionally. Place this on the bottom of a 9x13-buttered pan. Spread parsley mashed potatoes (see below) over the kale mix. Top with 2 C of your favorite cheese, mild cheddar is great. Bake at 350 degrees for one hour.
Parsley-Mashed Potatoes: Dice 5-6 cups of potatoes. Barely cover with water, add 1 t salt. Bring to a boil and then simmer until potatoes are very soft, about 15 mins. Pour off water (save for soup stock). Add about 2 C milk, 4 T butter, and parsley. Mash by hand or with mixer. Add salt, pepper and 1/8 t nutmeg (yes, my secret ingredient for awesome mashed potatoes) to taste. Vegan style: use the potato water-no milk.

Italian Cabbage Casserole
1 medium head cabbage – coarsely shredded
1 lb lean ground beef
1 large green onion (optional)
1 medium onion chopped
1 can (14oz) diced tomatoes – undrained
1 can tomato sauce
3 Tbsp tomato paste
1½ tsp dried oregano
½ tsp garlic powder
½ tsp pepper
1/8 tsp salt
½ cup shredded mozzarella
Place cabbage in a steamer basket, place over 1" water. Bring to a boil, cover & steam 6-8 minutes until tender. Drain & set aside.
Fry beef, onion & green pepper in large skillet. Add all other ingredients (no cheese) to beef to make the sauce.
Place half of the cabbage in a greased baking dish. Pour ½ of the meat sauce over cabbage, add the rest of the cabbage and meat sauce, top with cheese. Bake uncovered in a 350 F oven for 15-20 minutes.

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