divider image

Weekly Farm Newsletter

« Week of June 25th  |   Main   |  Week of July 9th »

Week of July 2nd

** Wednesday CSA members: we ARE delivering shares on July 4th - regualr schedule

Projected CSA Menu:

Garlic Scapes
Tomato
Green Or Red Leaf Lettuce
Red Beets
Zucchini
Cucumbers
Kale
Green Beans (Medium Share)
Black Raspberries (Full Share)
Patty Pan Squash (Full Share)

"These are the best greenhouse tomatoes we've ever grown" is a statement from my mother that I do not take lightly. Not only is she the co-founding farmer of Spiral Path, but this woman knows her tomatoes! They have the perfect blend of sweetness and acidity created from a hybrid cross of an heirloom tomato and a red round slicer. Since this is the same variety of tomato we have grown for a long time, why are these so extraordinary in flavor this year? "Well, we must have our soil right," she says while explaining that the full body flavor index of a tomato can only be captured if the soil its grown in has the correct and precise amount of minerals and microbes. This allows the plant's leaves to remain healthy for optimal fruit creation of the actual tomato. Pair this with growing them indoors where we were able to pamper them with just the right amount of water each day and viola... an incredible tasting soil-grown tomato. After 41 years of farming, I think she deserves to proudly make that statement and it has been so wonderful to hear other CSA members and market customers make the same statement about their flavor. Can't get enough of tomatoes? Our outdoor waves are soon to come with many varieties to look forward to and savor like grape tomatoes, San Marzanos, and 5 different types of heirlooms.

Garlic scapes or "green garlic" is the top of each individual garlic plant. While the garlic bulb continues to grow in the ground until early August, we like to trim the exposed green stems for full garlic flavor. You can use the entire green stem and white flower in place for garlic in any recipe. Just mince and sauté!

Khaya's Korner
Hi everyone! I am so excited that black raspberry season has begun. Some days, my siblings and I ride the four-wheeler up to the black raspberry fields to pick (eat) them. They are still warm from the sun, and they are perfect. That is one of my favorite things about living on a farm. I am always able to get my share of fresh fruits and vegetables. I am glad that our CSA members get to experience that feeling as well. I hope you guys are staying cool during these hot summer days. Have a great week.
~ Khaya Brownback

Peas with Garlic Scapes and Angel Hair Pasta Makes 4 servings
A one skillet dish
4 T butter
3 T minced garlic scapes
1 C prepped peas (snap off the strings) -either snow peas or sugar snaps, cut into ½ to 1-inch pieces
1 C grated carrot
*(optional ) 1 C thinly sliced ham, cut in small bite size pieces
3 C angel hair pasta, cooked, chopped into smaller pieces
1 T minced parsley
½ t salt, 1/8 t black pepper
1 C cream or half and half
¼ parmesan cheese
In a large cast iron skillet, melt butter and sauté the scapes on low to medium heat. Add the peas, carrots, and ham. Keep heat at medium. Sauté until peas and carrots are tender. Add the cooked pasta and parsley, stir until heated through. Add the cream, seasonings and parmesan cheese, heat thoroughly and stir, do not bring to a simmer. Serve with additional parmesan and seasonings to your liking. Any pasta can be used, the smaller the better.

Grilled Beets
Wash beets and slice ¼ inch thick. (No need to peel) Combine with 2 Tbs. of olive oil and toss to coat.
Grill over medium heat, turning often, for about 20 minutes. When they're charred- they're done! Peel and enjoy

Harvard Beets
2 cups of cooked diced beets
5 T red wine vinegar
2 t cornstarch
fresh pepper to taste
½ cup sugar
¼ cup orange juice
½ t salt
1 T butter
Combine the sugar, vinegar, orange juice, cornstarch, salt, and pepper in a heavy sauce. Whisk well and bring to a boil over medium heat, whisking constantly until mixture is clear and thick (approx. 4-5 min.). Whisk in the butter, pour the sauce over the beets, and toss. Serve hot or at room temperature. May be refrigerated and warmed to room temp for make ahead prep.

Kale Chips from CSA member Kelly Paul
Kale
Olive Oil
Pinch of Salt
-Remove tough stems from kale, then tear leaves into chip-size pieces.
-Place kale pieces in a bowl & toss with a bit of olive oil, just enough to lightly coat the leaves.
-Arrange chips on a baking sheet in a single layer, sprinkle with just a bit of salt, according to personal taste.
-Bake at 275 degrees for about 20-25 minutes or until chips are crispy, turning once halfway through.
-Dip in your favorite chip dip or just eat plain. These are so easy & delicious, especially if you have picky eaters in the house who don't usually eat kale. Enjoy!

Grilled Tomatoes & Zucchini
2 zucchini cut into ½" thick coins
3 T of your favorite dressing (Greek, Italian, Balsamic, Oriental are all great choices)
Toss zucchini coins in a bowl with the dressing and let marinate for 10-30 minutes. Place on a grill at medium-high heat, and be sure to flip once or twice until coins are soft. Serve with the Grilled Tomatoes (see below)
1 or 2 tomatoes, sliced thick Place the sliced tomatoes on a grill and "roast" 3 minutes on each side (flip with a grill spatula). Place the grilled tomatoes on a plate. Sprinkle with salt & pepper and serve the zucchini.

back

© 2010 Spiral Path Farm   |   All Rights Reserved   |   Privacy Policy   |   Site Map