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Weekly Farm Newsletter

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Week of May 22

This week's projected CSA menu:

Green Leaf Lettuce
Strawberries
Spring Onions
Baby Arugula
Cucumber
Spinach
Yellow Onions
Sweet Potatoes
Asparagus (Full Share only)

Our next Open Farm Day is Saturday, July 15th from 9 am to 2 pm

We had a couple of 90 degree days last week as we planted the first wave of sweet corn and melons into the ground. Now that Mother's Day has passed (our annual wait-date that signals that the weather is safe enough for plants to live outdoors) we have been planting like crazy! Seeding things like beets, yellow peppers, cabbages, and watermelon. We know the warmth has us all craving summer goodies – especially fruit. Our strawberries are beginning to ripen, just a little earlier this year than our typical first week of June harvest. Sunshine and heat is what turns the berries red and delicious and you can expect to see them any week now. Trust me, there is no one anticipating their arrival more than the farmers! Soon after strawberry season is black raspberries, followed by cantaloupe and watermelons. Our greenhouse crop of trellised cucumber plants are beginning to produce and are growing over 6 feet tall. The bottom/base of the plant is always the first to produce since it is the oldest part of the plant. As the growing season continues, we will eventually be up on ladders harvesting cucumbers from the tops of 12 ft. tall plants! Stronger yields will come as the weeks continue – so get ready to savor cucumbers most likely every week into the end of September.
Soon to come: peas, garlic scapes, cilantro, and zucchini.

Crop Notes – Our baby arugula appears to be a favorite green amongst the insects on the farm due to the visual evidence of bug bites covering many of the leaves. This is very common in organic produce, especially arugula. We'd rather have living bugs in our farm's ecosystem than a carcinogenic defense spray in the atmosphere and on our food! We'll take the bug bites on our produce as collateral damage in choosing to grow organically and are proud that you have chosen to do the same as a consumer. Still not into the flavor of arugula? Try cooking with it like you would spinach or baking it on a pizza or lasagna.
This is the prime season for spinach and we are loving the big beautiful dark green bunches coming in from the fields. All leafy greens love a cloudy and cool spring climate, so enjoy them while they are in.
"A sprouting onion is not a bad onion; it is a living onion." Storage onions naturally sprout in the springtime as a means of survival. In most cases, the inside of the onion is entirely useable despite this common misunderstanding. Same goes for potatoes.

Khaya's Korner
Hi everyone. Khaya here. Yesterday my brother went up to the fields when he came home from school to look for strawberries. He scoured the fields and he only found 1 perfect one, but he said that there were many more waiting to be picked. Which means that there are only a few more weeks until all of the strawberries will be ready to eat. That brings me to another topic: strawberry shortcake...... a.k.a. heaven. My mom always makes strawberry shortcake for my grandma Terra's birthday party in early June. I'm so excited. Email me at csa@spiralpathfarm.com to tell me about your favorite strawberry recipes!
Ciao, Khaya

Kale/Rice Skillet Meal
2 C chopped carrots
2 C chopped yellow or white onion
3 T olive oil or coconut oil
2-3 C finely chopped kale
1 t minced fresh ginger
½ t salt
½ T tamari or soy sauce
1 C water or chicken stock
1/3 C jasmine rice, uncooked
In a deep heavy cast iron pan or heavy skillet, sauté on medium heat until carrots and onions are golden. Add the garlic and kale and continue to sauté for another 10 minutes, stirring often. Add ginger, salt, tamari, chicken stock, and rice. Turn heat to lowest setting, cover with a good fitting lid, allow to simmer for 15 minutes until rice is cooked. Add additional seasonings or sauces as desired.

Arugula Salad makes about 4 generous servings
2 C fresh arugula, sliced thin 1 sweet bell pepper, sliced thin 1 C toasted sunflower seeds
1 C lettuce, sliced thin ½ C chopped tomatoes 1 C pear or apple -thin slices
balsamic vinaigrette fresh earth salt fresh ground pepper
Prepare minutes before serving on individual plates. Layer ingredients attractively for color and shape. Dust with the salt and pepper. Sprinkle with the seeds (or favorite toasted nuts) Dress lightly with the vinaigrette and serve immediately.

Spinach Casserole
¾ cup brown rice, cooked
½ cup grated cheddar cheese
2 eggs, beaten
2 T parsley
½ t salt
¼ t pepper
1 lb. raw spinach
2 T wheat germ
1 T butter
Combine the cooked rice and cheese. Combine the eggs, parsley, salt, and pepper. Add the two mixtures together and stir in the raw spinach. Pour into an oiled casserole dish. Top with wheat germ which has been mixed with melted butter. Bake in 350 degree oven for 35 minutes.

Spinach, Raisins, & Pine Nuts From Alison Rosen
1 bunch of spinach
¼ c. golden raisins
¼ c. toasted pine nuts
2 T. olive oil
1 clove garlic, crushed
salt & pepper
Heat oil in a pan. Add garlic and spinach and cook until the spinach is wilted. Add raisins and pine nuts. Add salt & pepper to taste. Serve immediately

Collards Stir Fry with Rice
2 tbsp olive oil
2 cups sliced carrots
6-8 cloves garlic sliced
1 bunch collards chopped-use the stems and leaves; slice and then cross-cut
Sauté in olive oil, stir frequently, allow collards and stems to cook about 8 minutes.
Sprinkle with: ¼ tsp salt, ¼ tsp cumin, 1 tbsp water
Cover and let steam on low 5 min.
Stir in ¼ cup – ½ cup stir fry sauce or Asian sesame garlic sauce, remove from heat.
Serve over rice or pasta

Arugula Salad
1 cup fresh baby arugula
Juice of ½ lemon (1 -1 ½ Tbsp), ¾ cup olive oil
1 Tbsp white wine vinegar
Salt and pepper
Rinse arugula; pat dry. Add lemon juice and 1 Tbsp vinegar to bowl. Whisk while drizzling in ¼ cup olive oil. Season with salt and pepper. Add arugula and toss. Adjust seasoning.

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