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Weekly Farm Newsletter

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Week of December 11

This week's *projected CSA menu:

Sweet Potatoes
Red Beets
Baby Spinach
Butterkin Squash

~ Next week is our last CSA delivery for year ~

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.

Our red beets are freshly pulled with their delicious greens still attached. They are happily growing in an un-heated high tunnel, protected from the cold harsh temperatures outside. Beets are loaded with vitamin C, folate, and potassium fiber. Beet greens are considered one of the world's healthiest foods and taste comparable and are in the same family as Swiss chard and spinach. Sautee the greens into a pasta, soup, or add it to your smoothie mix. To prepare the beets, the first step is to cut off their tops, leaving about 1-inch of the stem attached to prevent the beets from bleeding while they are being cooked. Trim the dangling roots and do not worry about peeling the skin until after they are cooked! Place beets in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice, chop, or leave whole. Cooked beets are also good cold when added to salad. You can also peel and chop uncooked beets directly into a salad.
Kale, this time of year, begins to naturally turn a slight yellowish color as it weathers outside and becomes sweeter from the cold temperatures. This is completely normal and edible! By spring, the same field of kale will have produced flowers and be a delicacy called kale raab – similar to broccolini.

Khaya's Korner:
Hi everyone. Khaya here. This weekend we went to get our Christmas tree at a local tree farm. It is the earliest we have ever gotten a tree, and we decorated it the same day as well. Most of our ornaments are old school projects or knickknacks. This year, we also tried out something new instead of putting lights on the outside of our house: an LED light display. It is weather proof, and it has a stake so you can stick it in the ground and on a stand, so you can project the lights indoors. I just love the holidays! I love decorating, I love picking out gifts, and I love the anticipation leading up to Christmas Day! It is so fun to watch other people unwrap the gift that I gave them. It is what makes the holiday season so magical. All in all, I hope everyone has a fun time getting ready for Christmas. Ciao, Khaya Brownback

Red and Napa Cabbage Salad with Apples and Spiced Pecans from CSA member Kate Pratt
2 teaspoons butter
1 cup pecan halves
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
dash of cayenne pepper
2 Tablespoons seasoned rice vinegar
1 Tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled apples, quartered, cored and thinly sliced (Granny smith, Fuji or other tart apples)
1 Tablespoons lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries or dried cranberries
Melt butter in nonstick skillet over med-high heat. Add pecans and toast, stirring. Add brown sugar, Worcestershire and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season with salt and pepper to taste.
Toss apples with lemon juice in large bowl. Add cabbage and dried cherries; mix. Add dressing and toss. Sprinkle with nuts, salt and pepper to taste.

Butternut Squash, Sweet Potato, and Chorizo Enchiladas from members Zeke Strober and Virginia Salo
1 Medium Butternut (or related) Squash, peeled and cubed
1 Large Sweet Potato, cubed
1 Large Onion, chopped
5 Poblano Peppers (mild/med) (or Serrano (hot)/Anaheim (mild)) Peppers, chopped
1 lb. Chorizo, uncased
2-3 Garlic Cloves, diced
3 Tablespoon EVOO
10-pack Large Tortillas
2 Cups Shredded Cheese
30 oz. Red Enchilada Sauce
Green Onions
Heat EVOO in large skillet or wok. Saute squash and sweet potato until soft, then add onions and pepper and saute for additional 10 minutes, stirring in garlic during final minutes. Preheat oven to 350*. Remove sauteed veggies from skillet, set aside, and prepare Chorizo by removing casing. Saute chorizo until fully cooked, chopping into small pieces. Add sauteed veggies back to skillet, stir evenly, heat off. Prepare a baking dish (8x8 or 10x10) by lightly covering bottom with enchilada sauce. Scoop a 1/2 Cup of enchilada filling into each tortilla, wrap, and line up in baking dish. When baking dish is full of filled/wrapped tortillas, scoop several spoons worth of enchilada sauce over each enchilada, evenly coating the dish. Top generously with shredded cheese and sprinkle with green onions. Place in oven uncovered for ~30 minutes until cheese melts. Recipe can be scaled to make larger batches. This freezes well and can be enjoyed over time! If frozen, reheat at 350* for 1+ hour or until cooked through.

BAKED BEETS: Trim the stems to one inch and the root to a stub. Wash the whole beets, leaving the skins on. Put them in an ovenproof pan and bake at 350 until tender –a knife can be inserted easily-(usually 1 hour for 1 ½ inch beets). Serve with butter and salt. Can be done in a campfire wrapped in foil...


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