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Weekly Farm Newsletter

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Week of July 16

Tentative CSA menu:

Mixed Greens
Garlic
Cucumbers
San Marzano Tomatoes
Onions
Zucchini
Red Beets
Asian Eggplant
Patty Pan Squash
Swiss Chard (Full Share)

Open Farm Day is this Saturday, July 21st from 9am to 3pm
PYO Flowers and Herbs ~ Dig Your Own Potatoes ~ Hayride Farm Tours

Food available from the Leaf Project and Artisan Pizza

Our next and final Open Farm Day is scheduled for August 25th

San Marzanos are ripe and ready. These oval-shaped tomatoes are the ideal variety to make homemade sauce with. Once cooked, their skins will easily fall off to make some incredible spaghetti sauce from their sweet and juicy flesh. San Marzano tomatoes are also identified as Italian plums or Roma tomatoes. Do not be fooled by their traditional use; these tomatoes do not need to be cooked and are delicious when sliced on a salad, sandwich, or simply on their own. Since tomatoes are sensitive to cold, and it will impede their ripening process, store them at room temperature and out of direct exposure to sunlight. They will keep for up to a week, depending upon how ripe they are. To hasten the ripening process, place them in a paper bag with a banana or apple since the ethylene gas that these fruits emit will help speed up the tomato's maturation. If the tomatoes begin to become overripe, but you are not yet ready to eat them, place them in the refrigerator (if possible, in the butter compartment which is a warmer area), where they will keep for one or two more days. Removing them from the refrigerator about 30 minutes before using will help them to regain their maximum flavor and juiciness. Chopped tomatoes and tomato sauce freezes well for future use in cooked dishes. Get ready for a heavy year of tomatoes that are literally about the explode in the field any week now.

CUCUMBERS are still coming in strong. This is the year to do some pickling at-home!
Pre-Order a bulk case to be delivered to your CSA site. $25 for ½ bushel box (25 lbs.)
Purchase online through your CSA account. Central PA orders must be placed by the Friday before your next share pickup. MD member bulk-orders must be placed by Wednesdays.
Click here: https://csa.farmigo.com/account/spiralpathfarm/2018

No limit. Keep an eye out for other bulk offerings

Exciting Farm Family News: I am beyond happy to announce to the world that I have proposed to my hometown sweetheart and love of my life, Genna and we are officially engaged to be married at-home on our farm sometime next year! -Lucas

Khaya's Korner
Hi everyone! Every year, when peas are ready, I get extremely excited because they are one of my favorite vegetables. Here at Spiral Path Farm, we grow two varieties of peas: snow peas and sugar snap peas. I like sugar snaps better because they are sweeter and crunchier. The word for peas in Spanish is chicharos. We have almost 30 Latino workers on our farm, which is good because I can practice my Spanish with them. I am not fully fluent in the language yet though, I'm only taking Spanish 2 in school this year. ~ Khaya Brownback

Chocolate Beet Cake – the veggie version of Red Velvet Cake
4 (1 oz) squares unsweetened chocolate, cut into small pieces
4 large eggs
2 cups packed light brown sugar
½ cup canola oil
1 tsp vanilla extract
2 cups unbleached all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1-pound red beets, peeled and grated
About 1 ¾ cups cream cheese frosting or fudgy chocolate frosting
Preheat the oven to 350 F. Grease two 9- inch round cake pans; line the bottoms with circles of parchment or wax paper and grease the parchment. Melt the chocolate in the top of a double boiler, over gently boiling water; the upper pan should not touch the water. Keep warm. Whip the eggs and brown sugar with an electric mixer for about 5 minutes, or until the mixture is noticeably thicker. Add the oil, mix well. Add the vanilla and melted chocolate and scrape the sides and bottom of the bowl. Sift together the flour, baking powder, baking soda, and salt. Add to the egg mixture and mix on low speed until well combined, stopping to scrape the bowl. Add the beets and mix will. Pour into the prepared pans. Bake for 40-50 minutes, or until the centers spring back when gently pressed. Let cool completely in the pans on wire racks. Trim the dome from both cakes so they are flat. Spread ¾ cup of the frosting on the top of one cake, gently flatten the second layer on top. Frost the sides and top.

Zucchini Pizza Casserole
4 cups shredded zucchini (about 5 small zucchini's)
1/2 tsp. salt
2 eggs
2 tbsp. parmesan cheese
2 oz. cheese (I used mozzarella and cheddar)
1 tsp. italian seasoning
1 lb. ground beef
2 oz. pepperoni, chopped
1 medium onion, chopped
2 cups spaghetti sauce
1 medium bell pepper, chopped
4 oz. cheddar or mozzarella cheese (or a mix of both)
Directions:
Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees. While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese. Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing

Cucumbers with Ginger Sesame Dressing from CSA Member Alison Rosen
3 cucumbers, peeled, seeded, and thinly sliced
3 T. toasted sesame seeds
1/3 c. sugar
1/3 c. rice vinegar
3 T. soy sauce
2 T. sesame oil
2 T. fresh grated ginger
Wisk all ingredients (except cucumbers). Toss with cucumbers, chill before serving.

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