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Weekly Farm Newsletter

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Week of August 6th

Projected CSA Menu:

Sweet Corn
Green Beans
Red Onions
Green Peppers
Fresh Basil
Tomatoes: heirloom, San Marzanos, grape, and red round slicers

New/more veggies available now for online bulk orders:
San Marzano Tomatoes: 20-lb. case ripe and ready
Heirloom Tomatoes: 20-lb. case ripe and ready
Red Round Slicer Tomatoes: 20-lb. case ripe and ready
Green Peppers: 25-lb. case
Cucumbers: 25-lb. case
Basil and Garlic (Pesto Kits): 3-lbs. of fresh basil and 10 heads of garlic. Pesto recipe included!

*Pre-order and pay online through your CSA account to be delivered to your weekly delivery site.
-Orders must be placed by the Friday before your next share pickup.
-No limit – First come / first serve.
-Tomatoes will continue to be available for pre-order through August & September

The wait for sweet corn is finally over! Although our fields are far for being dry, the sun is shining and bringing on one of our most highly anticipated crops. Each silk produces an individual kernel of this incredible variety of sweet corn. Proudly grown by USDA organic standards means that this corn is certified GMO-free and our personal family favorite to grow for quite some time now. Boil until the cobb turns bright yellow and enjoy. We are deep into tomato season now at the start of August and expect to see even stronger yields as the sun makes it way back out from the, almost, 2-weeks of total cloud coverage and constant rain. Savor 4 different varieties this week along with some fresh basil. Making their first appearance this week are our grape tomatoes that are comparable to candy. These are our surprise winners from the tomato taste contest last summer at our August Open Farm Day. Who will take the crown this season? This is a good week to try them all and have a mini tomato election at home. Our sugar cube cantaloupes are continuing to ripen with honeydews and Italian (canary) melons shortly behind them. By the end of the month, there will be plenty of juicy watermelons that should be plump as ever after all the rainfall. We are trying to stay positive throughout the saturation. When it comes to the weather and farming, there's always something! We are grateful to have replenished aquifers and a safe, healthy, and willing farm crew and family

Khaya's Korner
Hi everyone! As some of you (may or may not) know, every summer my mom, Jonas, Isla, and I take a road trip up to Maine to visit my mom's side of the family. We always have soooo much fun! My mom visits with her sister, and we kids get to see our cousins! Our cousins closest in age to us are: Finley, age 7; Violette, age 11; and Emory, age 13. This year, I am going to a sleepaway camp with Violette. We are very excited to see each other and to go to camp. Hopefully I will survive another two weeks of waiting to see everybody up in Maine. ~ Khaya Brownback

Spicy Corn Stuffed Tomato Salad from Kathy Bennett
6 Sm. Ripe tomatoes
½ c. Creamy Buttermilk Dressing (Ranch)
2 T. Parsley (snipped)
¼ tsp. Pepper
Dash Ground Red Pepper
2 C. cooked fresh corn kernels
½ c. shredded Monterey Jack Cheese
¼ c. chopped green pepper (or any bell pepper)
¼ c. chopped cucumber
¼ c. chopped onion
Lettuce leaves
Place the tomatoes (stem end down) on a cutting board and cut into 4-6 wedges each, cutting into but not through the stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce.

Tomato-Basil Creme Sauce
3 Tbs. Olive oil
1 large onion chopped
3 cloves garlic minced
2 lbs., tomatoes, seeded and cut into bite size chunks
1 Tbs. Balsamic vinegar
6 oz. Neufchatel cheese
lots of chopped fresh basil
freshly ground pepper and salt
Heat the oil. Stir in the onion and sauté over medium-high heat for about 7 minutes, until it starts to turn golden. Stir in the tomatoes and garlic and salt lightly. Cover the skillet and let the tomatoes stew gently for about 5 minutes, until they're soft but not mushy. Stir in the vinegar. Break the cheese into 7 or 8 chunks and scatter over the tomatoes. Cover turn the heat to low, and let the cheese soften for 2-3 minutes. Whisk the cheese into the sauce, stirring in the basil salt and pepper to taste. Serve over pasta.

Grilled Eggplant, Grape Tomato, and Romaine Toss Makes four servings
1 tsp minced garlic salt Freshly ground black pepper
2 Tbsp chopped fresh thyme or basil 1 eggplant
2 Tbsp red wine vinegar 1 head romaine lettuce
1 egg white 12 grape tomatoes, halved
about 5 Tbsp olive oil, divided ¼-1/2 cup freshly grated Parmesan Cheese
To make dressing: mash garlic with ¼ tsp salt to make a paste. Combine with thyme or basil, vinegar and egg white. Whisk in 4 Tbsp olive oil and season with pepper. Heat coals on outdoor grill. Slice off a 3-inch piece of skin from two opposite sides of the eggplant (this will create a flat edge for grilling). Cut eggplant lengthwise into 4 thick wedges. Brush each with olive oil and grill until tender, 3-5 minutes per side. Cool to room temperature and slice into 3-inch strips. Chop, clean and dry lettuce. Toss lettuce, eggplant, tomatoes, cheese and dressing in large bowl. Season with additional salt and pepper to taste.

Roasted Green Beans from CSA member Tiffany Edwards-Pierce
1 lb fresh green beans
2-3 Tablespoons olive oil (more to taste)
Coarse salt (Kosher or sea salt)
Wash and trim green beans. Mix in a large bowl with olive oil to coat beans. Spread on a baking sheet and sprinkle with coarse salt. Bake at 450 degrees, turning occasionally, until browned. Roasting brings out the sweet flavor of the beans. This recipe has converted green bean haters into green bean lovers!


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