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Weekly Farm Newsletter

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Week of July 30th

Projected CSA Menu:

"Sugar cube" Cantaloupe
Green Peppers
Red Beets

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

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

The first of our summer melons is ripe and ready. "Sugar cube" cantaloupes are our favorite variety to grow for their flavor alone. Aptly named, these mini cantaloupes are loaded with sweetness. We only pick our cantaloupes ripe, so they are ready to be enjoyed when you receive them. Cantaloupes can be stored in the fridge up to 5 days if you can hold off that long after smelling their incredibly sweet aroma, probably as soon as you lifted the lid on your share box this week. Our packing house crew knew that there was a wagon of cantaloupes on the way – minutes before it arrived from the fields. This applies to many things once you work on a produce farm long enough. Some of our crew jokes that they can tell how many baskets of squash are on a wagon by the sound of the tractor engine from far away. For our employees and most farms; the day isn't done until everything is harvested and in-house.
Should we even address the historical and unprecedented rainfall we received last week?! 10.5 inches of rain graced the farm to replenish our aquifers and saturate the ground for a steamy and hot end of July. We are trying to stay positive about it and are happy to report that we suffered minor erosion which proudly reflects the quality and care of our farm's soil. Now, the long wait until the fields dry out...
Next week – SWEET CORN!!

Khaya's Korner
Hi everyone! Today I though you guys would like to hear about the melon we grow on our farm: cantaloupe and Italian melon. Cantaloupe is one of my favorite fruits because of its incredibly juicy, rich flavor. My favorite way to eat cantaloupe is on a fruit kabob. Italian melon is a lot like honeydew in its flavor and color. It is delicious too. What is your favorite way to eat melon (any kind)? Email me your reply at csa@spiralpathfarm.com. Have a great week everybody!
~Khaya Brownback

Pennsylvania Dutch Red Beet Eggs
1 lb. small firm fresh beets peeled and trimmed
3 C. water
1 C. sugar
1/2 C. apple cider vinegar
6 hardboiled eggs peeled
Directions for Red Beets
Bring water to a boil saucepan. Add beets, cover pan, and simmer over low heat for 30-40 minutes, or until the beets are tender. Remove beets from water (do not discard beet water) Add sugar and vinegar to liquid in the pan, bring to a boil, and stir until sugar dissolves. Return beets to the liquid and cook over low heat another 5 minutes. Drain beets in a sieve set over a deep bowl and set them aside. Add prepared hard-boiled eggs to beet liquid and turn them to coat evenly. Slice beets and add to bowl. Cool to room temperature, cover with foil or plastic wrap and refrigerate for about 12 hrs.

Zucchini and Roasted Peppers with Pasta from CSA member Karen Collins
1 1/2 lb zucchini, unpeeled, cut lengthwise and sliced thin
1/8 tsp salt
2 peppers: red, orange, yellow, or green. seeded and halved
1/4 c extra virgin olive oil
1/8 tsp pepper
3/4 c shaved parmesan cheese
1 clove garlic, halved
Season zucchini with salt and place in large colander to drain for 1 hr. Preheat broiler.
Place peppers on baking sheet cut-side down. Broil peppers for 10-15 minutes until skin is blackened and blistery. Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.
Heat olive oil in a large skillet. Add garlic and zucchini. Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.
Cook pasta in boiling salted water (I use Penne Pasta) following cooking instructions. Drain well and add to zucchini mixture. Mix well, transfer to serving dish and top with cheese.

Terra's Three Bean Chili
Chop an entire celery (with leaves also)
1 C sliced /diced onion
1 green pepper, diced ( or any color pepper )
5 cloves garlic, minced, use less if you want.
¼ C chopped cilantro or parsley
1 or 2 Hungarian hot wax peppers or Jalapenos chopped finely
1-2 lbs ground beef (optional)
Sauté beef with all vegetables and 1/4 C olive oil for about 15 minutes. Add 1 quart of tomatoes canned or fresh chopped, 1 qt water, 4 veggie or beef bouillon cubes or stock instead of water. Add 1 can (2-1/2 lb) red kidney beans, 1 can of black beans and 1 can white cannellini beans. Add 3 T chili powder, 1/2 t pepper and 2 t salt. Should be very thick; add more water if needed at this point, just to barely cover. Bring to a boil and then simmer one hour. This makes a large pot. I am a very busy woman and I figure if I am in the kitchen making something tasty, I make a lot and freeze in smaller batches or give away to friends/family. Do not add the hot wax peppers if you like it milder.

Dutch Oven Kale Dish
1 lb kale, collard greens or Swiss chard salt & pepper
2 lb potatoes ¼ cup breadcrumbs
1 lb kielbasa or other smoked sausage ½ tbsp butter
Wash greens and remove tough ribs. Bring a large pot of salted water to boil; add greens, cover and cook over medium heat until tender, about 10 minutes. Drain, rinse, cool, and chop. Peel potatoes, dice and bring to boil in salted water. Cook 5 minutes. Prick sausages, add to potatoes and continue to cook until potatoes are tender. Remove sausages and drain potatoes. Mash potatoes and kale together; season with salt and pepper. Butter a casserole dish and spread in the potato mixture. Cut sausages into 2 inch pieces and distribute over top of casserole. Sprinkle with bread crumbs and dot with butter. Bake at 350 degrees for about 30 minutes or until heated through


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