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Weekly Farm Newsletter

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Week of May 29

This week's projected CSA menu:

Head Lettuce: Green, Red, or Romaine
Yellow Onions
Mixed Greens

Strawberry season is finally here! I recommend savoring the juicy sweet texture of our field-ripened berries, fresh off the plant, as soon as you can get your hands on them. This week's box consists of a lush array of reds and greens, featuring our second wave of radishes that are freshly pulled by the day. The red-round radish variety continues to gain its popularity in the food world. Especially seen at our farm market stands where the demand is almost 4 times the number of radishes we could sell 2 years ago. Radishes seem to be appearing everywhere on menus: shaved in sandwiches, salads, roasted, an appetizer on bread with goat cheese. This week is also the second harvest of our greenhouse cucumbers and they are certainly looking and tasting incredible. Cilantro, a family favorite herb, is in this week and you can smell it being cut out in the fields long before it arrives in the packing house. They say the taste for cilantro is genetic and some do not appreciate the smell or flavor in their food. I did not get that gene and I apologize if you are one of the unlucky ones who miss-out on its bold flavor and nutrient properties. Cilantro is packed with minerals like potassium, a component of cell and body fluids that control heart rate and blood pressure, and iron which is essential to red blood cell production. It has zero cholesterol, full of antioxidants, essential oils, and a considerable amount of vitamin A. Cilantro is the richest herbal source of vitamin K, which is involved in building bone mass and in treating Alzheimer's disease.

A story about a farm kid who did not like rice or spinach...
I recently asked my mom for the recipe of my favorite side dishes as a kid called "Spinach Rice Balls." In my memory, I am under the age of 10, a very picky eater, and absolutely not a fan of plain rice or spinach. Yet, this homemade creation was something I would heavily request as an appetizer or side dish with dinner. Of course, the recipe was never written down but she took the time to recreate and record this delicious concoction, specifically for the kids in our CSA program. She brought me in a plate of them to the farm office on Monday morning and the taste and feeling of my childhood flooded my memory. They tasted exactly the same and suddenly, I was sitting at our old farmhouse dining room table eating them with my two big brothers, waiting for dinner to be ready. Recipe is below

Spinach Rice Balls ~ Makes about 18 2-ich balls ~
**This is very popular with hungry kids during spring spinach season!
Excellent as a snack, appetizer, or side dish to a meal, also packs well into lunches to eat cold
Recipe can be doubled or cut in half, depending on your supply of ingredients
Mix in a large bowl until well blended and set aside:
2 C cooked rice (sticky rice such as jasmine works best) -make ahead to speed up prep time
2 C Italian Seasoned Breadcrumbs
2 Eggs, beaten
¼ C parmesan cheese
1/2 t salt and ¼ t black pepper
Preheat oven to 350 degrees and lightly grease a baking sheet with 1 t olive oil (or can use parchment paper)

In a skillet, sauté over medium heat until translucent and lightly browning stir frequently: about 6 minutes
2 T olive oil
1 C finely chopped yellow
½ t minced garlic-more if you are a big fan

Add to skillet all at once and toss with the onions/garlic:
2 C chopped fresh spinach (packed into 2 C measure)
Immediately, turn off heat and cover with a lid, allow spinach to wilt 5 minutes
When spinach is wilted, add entire skillet to the rice mix, stir until evenly consistent. Form by hand into 2 inch balls by gently forming and pressing, place onto the oiled sheet.
Bake for 25 minutes until lightly browned and set
Remove immediately from baking sheet and enjoy or can

Khaya's Korner
Hi everyone! Khaya here. We're opening the pool very soon! It will be fun because this summer Isla will be old enough to go in with floaties (supervised, of course). She will be two in October! Back to the pool: every year it is fun to do tricks off the diving board. Also, we got a bunch of new pool toys, and Jonas and I like to have contests with them. One is where my mom throws the toys to the bottom of the pool and we have to dive and see how many we can get! I'm especially excited for school to be over. That doesn't deserve an explanation, because, who's not excited for summer? Anyway, I hope everyone had a great Memorial Day and a great week! ~ Ciao, Khaya

Strawberry Shortcake "Country Style" -a family favorite recipe from my Grandmother, Beverley
1. Make a sponge cake-see recipe below. Allow to cool.
2. Prepare strawberries; cap and slice 3 cups strawberries into a bowl. Add 2 T sugar and toss to coat. Let stand in fridge for an hour till they juice.
3. Slice cake into pie wedges, cut in half lengthwise. Place ½ in a bowl; pour over a few spoonsful of prepped strawberries. Top with other ½ cake wedge.
Top with whip cream or pour about ½ C milk over and savor the taste of June.
Bevy's Sponge Cake: 4 eggs 2 tsp baking powder 1 C. sugar ¼ tsp salt
2 tsp vanilla 2 tbsp melted butter 2 C. flour 1 C. hot milk
*Heat milk (do not boil) melt butter in milk
Beat eggs until thick. Cream eggs & sugar, add vanilla. Fold in sifted dry ingredients into egg mixture. Add hot milk and butter. Pour into 2 -9" buttered layer pans.
Bake at 375 for 30-35 minutes allow to cool for 15 minutes, then remove from pan, cool on rack

Rice Salad with Cilantro Vinaigrette by CSA member Jill Fritz
2 cups cooked long grain rice
1 can (15 oz) black beans, rinsed and drained
½ cup diced sweet red pepper, ½ cup diced yellow pepper
4 ½ teaspoons minced fresh cilantro
3 tablespoons olive or vegetable oil, 2 tablespoons cider or white wine vinegar
2 tablespoons water
1 teaspoon ground cumin
½ teaspoon salt, ½ teaspoon pepper
In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving. Yield: 4-6 servings


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