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Weekly Farm Newsletter

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Week of July 23

Tentative CSA Menu:
Green Peppers
Zucchini
Heirloom Tomatoes
Mixed Greens
Cucumbers
White Onions
San Marzano Tomatoes
Eggplant

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

Heirloom tomatoes are old-fashioned open-pollinated tomatoes whose popularity has majorly increased in the past decade due to their superiority in flavor, texture, and organic origins. To be certified heirloom, these tomatoes must be grown from seed that has produced the same variety of tomato for at least fifty years! They also must be grown outside, open-pollinated, and cannot be from hybrid tomato seeds that were cross-pollinated. Here are the varieties we are growing this year:
Cherokee Purple: Flattened globe fruits with a dusky red at ripe with dark shoulders; flesh ranges from purple to brown to green and is Terra's favorite for flavor.
Brandywine: Large in size smooth vivid dark pink at ripe with crimson flesh, flavor is very rich and loud with a distinctive spice.
Tie-Dye: Gorgeous tomatoes, striped in golden-yellow and red. The sweet, juicy, golden flesh is streaked with red, and delivers a superb flavor.
Virginia Sweets: Golden yellow beefsteaks are colored with red stripes that turn into a ruby blush on top of the golden fruit. The tomatoes are stunningly beautiful and enormous, weighing at least 1 pound each. Flavor is sweet and rich.
Evergreen: Green and soft at ripe, a sweet flavor.

Khaya's Korner
Hi everyone! So, down on the farm we are just getting into tomato season. There is a time in the summer where our packinghouse is in up to their necks with them, and the field crew is out picking every chance they get. Sometimes, my mom, my brother, my dad, and I go over to the packinghouse to help our employees out. They have to pack, label, stack, and ship out hundreds of tomatoes every day. It's sweaty work, but if you like tomatoes, you're in for a treat. Surprisingly, nobody living in my house cares about that, because none of us really like tomatoes. Nobody, that is, except for Mike and Terra, my grandparents. Which is surprising, considering how much of them we grow. Maybe that is why my dad and uncle are not a fan because of all the work they did as kids here. I know why we still grow them, though... it seems that many of our members seem to like them very much. Anyway, we are happy, because growing tomatoes makes you guys happier and healthier.
~Khaya Brownback

Interested in canning or freezing veggies this summer?
Bulk Orders will continue to become available for different items as we harvest this summer. Watch for email and newsletter updates for crops like tomatoes, peppers, and more. Purchase online through your CSA account to be delivered to your weekly pickup site.
Click here to pre-order through your CSA account: https://csa.farmigo.com/account/spiralpathfarm/2018

MD Members: Please email your pre-order request to csa@spiralpathfarm.com

Gold Zucchini Fritters by Terra Brownback "excellent side dish or meal on its own"
Makes ~ 11 (4 inch) fritters
Whisk these ingredients together in a small bowl or spouted bowl, let set to enliven herbs while you prep the zucchini:
3 eggs
½ t minced dried garlic
1/2 t salt and ¼ t black pepper
2 t Italian dry seasonings
¼ C milk
Grate gold zucchini (or green) leave skins on. Measure 3 Cups and set aside
Add to egg mix and whisk: 1 C flour and 1t baking powder
Add to batter: 3 C grated zucchini, stir with a wooden spoon
Fritter batter now ready to fry
Have ready before starting to fry fritters: 11 slices of provolone or mozzarella cheese and ¼ C minced fresh cilantro or parsley. Line a baking sheet with paper towel to receive the hot cooked fritters
Pour ¼ to ½ C olive oil into a large heavy skillet, and heat on high until oil is very hot, not smoking. Turn heat down just a bit to med-high. Drop zucchini fritter batter into skillet by ¼ C (approx. 3-4 will fit per skillet). Fry until edges are crispy and brown, approximately 2 minutes -flip with a metal spatula. Cook another 3 minutes. Remove to paper towels, top with a slice of cheese and a generous pinch of fresh herb; hot fritter and melting cheese will enliven the fresh herb flavors. Continue to fry all the fritters. Best piping hot; but you can do ahead and reheat gently.

Sicilian Eggplant from SPF member Micki McCoy
2 Tbsp olive oil
3 garlic cloves minced
1 1/2 lbs coarsley chopped, peeled tomato (about 2 cups)
1 tsp salt
1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 lb uncooked spaghetti
6oz fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)
Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately. Makes about 7 cups.

Chilled Gazpacho Soup serves 4
4 Cups Tomatoes, chopped, 2 C vegetable or beef broth, 1 C diced cucumber
1 C diced Green/Red /or Orange Pepper, ½ C diced sweet onion
2 T sugar or 1 T agave nectar
1 T lemon juice, 1 t salt, several dashes Worcestershire sauce, 10-12 drops Tabasco sauce
6 ice cubes chopped or small.
Mix together. Allow soup to stand 30 minutes. Float diced cucumber on top.

Tomato Soup
4 C chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tbsp butter
2 tbsp all purpose flour
1 tsp salt
2 tsp sugar
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl. Discard any stuff left over in food mill. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste. 1/2 cup heavy cream may be added

Savory Green Beans
1 1/2 lb. green beans
1/4 c. oil
1 garlic clove, crushed
1 T. chopped onion
3/4 c. diced green pepper
1/4 c. boiling water
1 t. salt
1 T. chopped basil
1/2 c. grated Parmesan cheese
Leave beans whole or cut into 1" pieces. Heat oil and garlic in heavy pan. Add onions & green pepper and cook slowly 3 minutes. Add beans, water, salt & basil, cover and simmer until beans are tender, about 15 minutes if whole. Stir in half the cheese; turn the mixture into serving dish and sprinkle with remaining cheese.

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