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Weekly Farm Newsletter

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Week of August 20th

Projected CSA Menu:

Sweet Corn
Cantaloupes
Green Peppers
Onions
Tomatoes: grape, heirloom, San Marzano, and Red Round Slicers
Zucchini
Orange mini sweet peppers
Eggplant
Watermelon (Full Share)

Our last Open Farm Day is this Saturday, August 25th
Free to all CSA members who are welcome to bring their friends and family
Featuring our biggest giveaway yet of bumper crops at the mini produce market!
Invitation and more details included in this week's share

Melon season marches on with the newly ripened honeydews that are in and ready to complete our summer fruit platters. We hope you enjoyed the first seedless watermelons last week. We found them to be extremely crisp and sweet. After a long day of farming, nothing is more satisfying than sitting with my family, enjoying my own melon at home, savoring what all the hard work is truly for. Plus, they say melons are good for lower back pain, correct? Our cantaloupe season is now winding down as our sweet peppers are finally turning from green to orange. This week's share features our favorite snack: sweet orange mini peppers. Also known as "yummy peppers" after their very creative variety name. We love these littles guys! Practically seedless, just hold onto the stem and bite into them like a fruit. You can also take the time to slice, stuff, or cook them if you are not a fan of them raw. These peppers are known to be very popular with the kids, especially young – new veggie eaters. Slip them into your back-to-schoolers lunch box for a healthy snack during the day. Peppers are just entering their prime season, so get ready for a lot!
Excessive rainfall followed by limited sunny days in August caused our planting schedule to fall behind but we finally feel caught up after getting all our broccoli, cauliflower, and Chinese cabbages all in the ground. Keep that summer sun shining!

Happy Birthday shout-out to Khaya! The farm celebrated her 13th birthday this past weekend as she enters into the official years of being a teenager. Time marches on~

Khaya's Korner
Hi everyone! I know that I've written about doing canned goods with my mom and grandma before, but this time I wanted to go more in- depth about it. At my house, we make strawberry products, grape products, peach products, and sometimes even roasted cubanelle peppers. First, we make strawberry jam and we freeze strawberries in bags. Also, we make grape juice and grape jelly. Lastly, we can peaches and make peach jam. Even though they can be from years ago, these canned/ freezer goods taste fresh and delicious! Do you guys make other canned good than the ones I listed? If so, email me at csa@spiralpathfarm.com.
~ Khaya Brownback

Sweet Corn Soup from CSA member Barbara Thiel
6 ears of Uncooked Corn
1 Large Green Sweet Pepper - diced
1 Large Red/Orange Sweet Pepper - diced
1 Small Hot Pepper - small dice (optional)
1 Large Onion - diced
2 Bay Leaves
Sweet and/or Hot Basil - chiffonade
Salt and Ground Black Pepper to taste
2 T Veggie Broth Powder*
1 T Olive Oil
1 tsp Old Bay Seasoning (optional)
1. Cut corn off uncooked cobs, set corn kernel aside.
2. Break cobs in half and trim off brown parts.
3. In large soup pot add cobs, bay leaves, 8 cups of water, Old Bay, salt and pepper, bring to a boil and simmer for 20 min. Remove the cobs and bay leaves, add veggie broth powder.
4. While broth is simmering, in a separate pan, sauté onion and hot peppers in oil for 10 minutes until softened, then add corn, sweet peppers and 1 cup of water. Cook covered for 10 minutes.
5. Set aside 2 cups of corn, onion and pepper mixture, add the rest of the mixture to the soup broth.
6. Using an emersion blender, blend corn/broth mixture smooth, add the basil and remaining 2 cups of corn mixture.

Stuffed Pepper Pot
1lb ground beef
1 onion, minced
2 green peppers, diced
2 yellow (or orange or red) pepper, diced
3 cloves garlic, minced
Brown ground beef with all the above in a pot
Add:
1 tsp salt
½ tsp pepper
1 tbsp fresh basil or oregano, minced
1 tbsp fresh parsley, minced
1 quart (32oz) tomato sauce
Simmer for 20-30 minutes
Add:
2-3 C cooked rice
top with 2 C shredded cheese, allow to melt. Serve!

Farmer Mike's Eggplant Sandwiches
1 eggplant
1 egg
½ cup milk
seasoned breadcrumbs
¼ cup oil
Cut eggplant into 3/8-inch slices and make a mixture of the egg and milk. Dip the slices into the egg mix, then into the breadcrumbs. Heat the oil in frying pan and cook the breaded slices on medium-high heat until browned (about 5 minutes on each side). Serve on buns with cheese, lettuce, tomato, sweet onion rings, basil...

Fresh Tomato Soup
8 medium tomatoes (peeled & chopped)
4 cloves minced garlic
Combine in saucepan and cook over medium heat, stirring occasionally, until tomatoes are soft.
3 cups water or vegetable juice
2 chicken or vegetable bouillon cubes
1 tsp sugar
2 springs of fresh basil (chopped)
Add, bring to boil, simmer for 5 minutes and serve

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