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Weekly Farm Newsletter

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Week of June 11th

**Projected CSA Menu:

Zucchini
Turnips
Tomato
Head Lettuce
Cucumber
Kale
Mixed Greens
Strawberries (full share)
Sugar Snap Peas
Snow Peas
Sweet Potatoes

Just as our rhubarb and asparagus season ends, we are greeted by new and exciting produce like zucchini and peas to fill the void. Some of you are totally overwhelmed by rhubarb and are happy to see the season end; while others have been relishing and savoring the flavor and memories it brings to their kitchens. We have received so many touching stories and positive feedback about how much the taste and smell reminds many people of their childhoods. So, after 4 weeks of harvesting this old- fashioned treasure, we have mixed emotions to see the patch come to an end. Here's a toast to the incredible harvest this season. In my glass: a fresh cut stick of rhubarb, strawberries, mint, and gin. If you are backed up on rhubarb, chop into 1-inch segments and freeze in a sealed bag. It is only around for 1 month a year!

Green and golden zucchini are starting to come in. The first harvest is always the smallest but get ready to see this staple crop on the share menu each week for at least 3 months! Our two varieties of spring peas are ready: sugar snap and snow peas. Both can be eaten raw and do not need shelled. Just pull off the caps and string and enjoy. Sugar snap peas need no further introduction than their name and are great for just simple snacking. Snow peas chop deliciously into a raw greens or potato salad. They also are my absolute favorite veggie to throw in a stir-fry. Sautee snow peas until they turn bright green – 5 minutes max.

Our Japanese white turnips are sweet, crisp, and large. Turnips do not need peeled and can be shredded raw into a salad. However you like to eat veggies is how you should cook your turnips: sautéed, roasted, baked, boiled, grilled. Paprika, salt, and pepper is our best suggestion to enjoy this very healthy and underrated vegetable.

Khaya's Korner:
Hi everyone! Today I am going to tell you about the mouse and the snake. I know this may sound like a fairy tale, but it is an actual event that happened earlier this week. Let me tell you about the mouse first. While my mom was emptying the trash bags, a mouse scurried out and jumped out her. She managed to shake it off, but it ran into the house. Next, about the snake. There was a garter snake laying in between our glass and screen door. Normally, snakes are very afraid of humans, so we think this one smelled the mouse and slithered in. I'm glad I didn't get to see either of these animals! If anyone has any questions, comments, or suggestions aimed at this week's newsletter, feel free to contact me at: csa@spiralpathfarm.com .
~ Khaya Brownback

Strawberry Rhubarb Pie from CSA member Don Slater
Make up pie dough for a 9" pie with top crust.
4 cups diced rhubarb and optionally up to 50% strawberries
1.5 – 2 cups sugar (the more strawberries, the less sugar)
1 tablespoon butter
7 tablespoons flour
Mix thoroughly in a large bowl
Place the bottom crust in a 9" pie pan
Spoon the filling into the crust
Cover with the top crust and cut vents.
Bake at 450 for 10 minutes, then lower temperature to 350 and bake for another 30 minutes.

Kale/Rice Skillet Meal
2 C chopped carrots and 2 C chopped yellow or white onion
3 T olive oil or coconut oil
2-3 C finely chopped kale
1 t minced fresh ginger and ½ t salt
½ T tamari or soy sauce
1 C water or chicken stock
1/3 C jasmine rice, uncooked
In a deep heavy cast iron pan or heavy skillet, sauté on medium heat until carrots and onions are golden. Add the garlic and kale and continue to sauté for another 10 minutes, stirring often. Add ginger, salt, tamari, chicken stock, and rice. Turn heat to lowest setting, cover with a good fitting lid, allow to simmer for 15 minutes until rice is cooked. Add additional seasonings or sauces as desired.

Turnip Gratin
3 large turnips
1 cup cheddar cheese
1 cup shaved parmesan
4 tbsp butter
1/4 cup whole milk
fresh thyme, salt, and pepper
1. Preheat oven to 375F.
2. Trim and slice the turnips very thinly. *peeling is optional and not necessary
3. In a cast iron skillet, melt 2 tbsp butter.
4. Put a layer of turnips on the bottom of the skillet on top of the butter.
5. Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
6. Add a tbsp of butter, cut into small pieces, and place on top of this layer.
7. Drizzle 2 tbsp milk over the turnips, top with some fresh thyme. 8. Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top. Bake for 25-30 minute until bubbly and brown.

Spring Fling
1 C sugar snap peas (OR snow peas)- capped and strings removed
4 pearl onions, the spring onion bulb, cleaned, not green tops
2 C chopped potatoes with skins
2 C water, ½ t salt
1 T finely minced parsley
pepper to taste
½ C cream or half and half
Bring potatoes, salt, and water to a boil, then simmer till potatoes are just tender. Add the peas and onions to top of pot and allow to steam with a lid on, just until onions are soft and peas are still bright green. Then drain off potato water, save for soup or broth making. Stir in the cream and pepper to taste. Serve yourself up a bowl, a traditional Spring dish and so delicious. This recipe can be easily doubled.

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