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Weekly Farm Newsletter

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Week of July 9th

Projected CSA menu:

Sweet White Onions
Italian Parsley
Asian Eggplant
Garlic Scapes (Full Share)
Patty Pan Squash (Full SHare)

Open Farm Day is 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
You are welcome to bring extended family and friends to visit the farm!

CUCUMBERS are yielding strong. This is the year to do some pickling at-home!
Pre-Order a bulk case to be delivered to your CSA site the week of July 16th
$25 for ½ bushel box. Approx. 25 lbs. Order online through your CSA account.
Members click here: https://csa.farmigo.com/account/spiralpathfarm/2018

Ahh... the wonderful aroma of fresh onions and knowing the wait is over. Our sweet white variety is now being harvested daily and can be expected in your share for the remaining 23 weeks of deliveries. Since these onions are freshly dug, with their green stems intact, you will need to refrigerate them. Once we do a huge/final harvest to close out the fields, we will cure (dry) the onions for long term storage purposes where they can be kept at room temperature for up to 10 months.
Your salad consumption skills can be put on hold for now... this is our first week of the year without it in the shares and we are sad to report that our head lettuce growing season has ended. Not to worry, our mixed greens blend is able to grow all throughout the summer heat and will be in and out of your shares for the remainder of the season. A head of cabbage is the featured green this week. Completely under-rated, in our opinion, and a true staple vegetable all across the globe. Cabbage can last in your fridge up to 3 weeks. Too big to fit in the veggie drawer or on any shelves? Cut it in half and wrap in plastic to prevent air and moisture from spoiling the outer leaves. Do not wash until ready to use. Green cabbage is a cruciferous vegetable and has been shown to reduce the risk of some cancers, especially those in the colorectal group. It is also very low in Saturated Fat and Cholesterol and is a good source of Thiamin, Calcium, Magnesium, and Vitamin C.
Asian eggplant is in and ready to satisfy your solanaceous craving. Peel and cut eggplant directly before using, it will not store well in the fridge without the skin. This variety of eggplant is very tender and tastes very much like their popular Italian bell cousins. Simply slice and sauté, grill, or deep-fry. Though they look hearty, eggplants are actually very perishable and should be used within 4-5 days after receiving. Our favorite way is to marinate it in Greek dressing and grill on a kabob.

Khaya's Korner
Hi everyone! As you all know from my last newsletter, I work at the packinghouse on the farm. Lately, when I'm packing CSA, I've noticed that there is a lot of squash. I hope you guys are enjoying the green and gold squash in your medium or full share boxes. I don't know a lot of good recipes using squash as the main ingredient. My mom doesn't make squash a lot for this reason. If anybody has any recipes or suggestions on how to cook squash, you can email them to me at csa@spiralpathfarm.com. Thanks in advance! ~ Khaya Brownback

Bread & Butter- Easy Refrigerator Pickles
6 cups thinly sliced pickling cucumbers (about 2 lbs.)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days. Pickles may be stored in the refrigerator for up to one month.

Refrigerator Dill Pickles
Pickling Liquid:
1 1⁄2 cups water, boiled and cooled
1 cup white vinegar, 5% acidity
For each quart GLASS jar add:
1 tablespoon kosher salt
2 tablespoons dill seeds
1⁄4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3 -6 cucumbers (depending on size)
optional : Add one dill flower head per jar -before you pack in the cucumbers
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears (1/4 your cucumbers, cutting ends to the length of pickling container, packing them in tightly. Fill jar to within 1/2 inch of the top. Add pickling liquid (must first be room temperature or chilled) to cover the cucumbers. Put a lid on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.

Eggplant – Marinated Slices Roasted in the Oven
Eggplant-either Asian or Italian Classic Black Bell
1 C Greek Dressing (approximate, could use more or less)
1 or more cookie sheets
Cut the tops off eggplant. Peel off skin using a carrot peeler, discard.
Put 1 C (Gazebo brand) Greek Salad Dressing in a bowl.
For Oriental eggplant, cut in half lengthwise and then slice into ½ inch thick "steaks."
For Italian Bell eggplant, slice into ½' rounds. Dip each slice back and front in dressing. Place on cookie sheet close, can fill the sheet. Bake at 350 degrees for about 15-20 minutes until the eggplant is slightly crispy and soft in the middle. Melt a slice of cheese on and top with pesto.
Serve on its own or with slices of tomato, fresh onion, lettuce, and good bread.

Crunchy Broiled Eggplant
Slice an eggplant thinly and spread each slice sparingly with mayonnaise. Then dip each slice in grated parmesan, covering both sides. Arrange the slices on a non-stick or slightly oiled cookie sheet and broil them on each side just until they are golden brown and crunchy outside and soft and tender inside.


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