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Weekly Farm Newsletter

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Week of June 18th

*Tentative CSA Menu:

Green Beans
Zucchini
Sugar Snap Peas
Romaine
Cucumbers
Cilantro
Snow Peas
Mixed Greens
Tomatoes
Strawberries (Medium Share who have not received yet)
Patty Pan Squash (Full Share)
Oregano

We are delivering CSA shares on Wednesday, July 4th

We have a hot week ahead of us to bring on the summer solstice this week. Plenty of sunshine and dry weather has helped yield a large strawberry crop, finally giving us enough to distribute to our medium share members. I, for one, can sleep a little better at night now knowing all our supporting members will be able to experience one of our exclusive crops of fruit that is only available to our CSA members. The beginning of strawberry season was quite a struggle with all the rain we received earlier in the month. Luckily, we are now at their peak harvest and thoroughly enjoying their sweet and tart flavors as our daily dessert. Our first wave of green beans is looking and tasting superb. This is our first time growing green beans inside and so-far it has worked to our advantage when it comes to insect control within the high tunnels. These green beans look tremendously better than our annual outdoor ones that are ready in late July-August and can be very "buggy." We aren't the only ones who enjoy the sweet and crisp flavor of raw green beans. Just a reminder, we do not spray any type of herbicide or pesticides on our produce to prevent insects from sharing the environment with us. Get ready for a decent amount of green beans this summer, a vegetable we are working hard to master growing. Now that the temps are too hot and our early spring high tunnels of leafy greens are done for the season, we are tilling and planting a big wave of summer green beans that can take the heat all summer under the plastic coverage. New to the farm this year (and soon to come in your share) is the highly requested patty pan squash. It can be used in all recipes for zucchini. Leave their tender skins on for flavor and color. Shaped like an alien spaceship, the patty pan squash comes in a variety of ripened colors and patterns like white, yellow, green, spotted, striped, or solid. They are all ripe and ready to use. Slice and sauté, grill, or stuff with your favorite ingredients. Enjoy!

Khaya's Korner:
Hi everyone! I hope you have had a good week/ weekend. Today I am going to tell you about the rhubarb on our farm. Right now, it is doing great. In previous years, it has only been in CSA shares for a week or two, at most. This year, it has been in been in your medium or full share for almost an entire month! Sometimes, when my mom wants to cook with it, we will go over to our other farm, Freeman Hollow, and pick it in large quantities. My mom likes making strawberry rhubarb crisp, and we like eating it; so rhubarb can get used up pretty quickly in my house. If you want the recipe for rhubarb crisp, visit Spiral Path Farm's website: www.spiralpathfarm.com .
~ Khaya Brownback

Zucchini Cheddar Bites
3 cups shredded zucchini peel on
¼ tsp salt
½ cup sharp cheddar cheese
¼ cup whole grain seasoned bread crumbs
½ cup chopped white onion about ⅛ of an onion
½ cup shredded carrot 2 carrots
1 egg
1 garlic clove minced
Garnish with green onions
Shred zucchini with a food processor or with a grater.
Spread shredded zucchini onto a few layers of paper towels, into a thin layer. Sprinkle with salt and set aside for 15 minutes. Mix remaining ingredients in large bowl. Press excess water out of zucchini with a dry paper towel and mix in with everything else. Spoon golf ball-sized rounds onto a greased or parchment paper-lined cookie sheet.
Bake at 350 degrees F for 30-45 minutes, or until tops are brown and crisp.

Blackened Green Beans with Garlic & Sesame/Ginger sauce
Snap the ends from 1-2 cups Green Beans –leaving the "tails" & leave the beans whole length (this makes a beautiful presentation) Peel & slice 3 cloves garlic. In a large heavy skillet, heat 3 Tbsp olive oil to very hot – add the beans all at once. Stir frequently on high heat till they begin to blacken (should be bright green & crispy). Add the garlic & sprinkle with ½ tsp salt & ¼ tsp pepper. Stir often for another 5 minutes. Remove from heat. Drizzle with ½ cup prepared sesame-ginger salad dressing & 1 tsp fresh grated ginger.

Italian Stir-Fry
Slice 1 onion (or spring onion w/ top), 1 whole fresh garlic head, 1 cup cabbage, sliced thin. Sauté in ¼ C olive oil in a large skillet. Slice zucchini and yellow squash into rounds. Add to skillet when cabbage begins to brown. Stir and allow to cook 5 minutes only. Add 1 t salt, ¼ t black pepper or red pepper flakes, 1 t dried Italian herbs, or minced fresh basil & oregano. The addition of chopped tomato is great at this point or save your very first ripe one for eating fresh. Sprinkle with fresh Asiago or Romano cheese. Serve over pasta or on its own. Savor all the fresh tastes of the farm...use this mix on awesome vegetable pizza or sandwiches too.

Zucchini-Sausage Recipe from CSA member Susie Stum
1 lb sausage
1 cup sliced sweet onions
4 cups grated zucchini
2 cups chopped tomatoes
1 tsp lemon juice
1 Tbsp chopped fresh oregano (1/2 tsp dried
1 Tbsp chopped fresh basil (1/2 tsp dried)
1/4 tsp black pepper
dash of tabasco (optional)
1 cup grated mozzarella cheese
Brown sausage in bite-sized pieces in a large skillet until almost fully cooked (10 min or so) .(You can use any type of sausage/kielbasa that you like. I prefer fresh kielbasa in the casing and can just squeeze bite-sized pieces right into the pan.) Add sliced onions and cook 5 more min. Add the rest of the ingredients and cook in covered skillet 10+ min, stirring several times. Sprinkle cheese over the top and
cover again until melted. Serve right from the skillet and enjoy!

Terra's Salad Dressing
In a pint jar: 1/3 cup Italian Organic Vinegar
1 tsp. Balsamic vinegar
1 tsp. organic raw cane sugar
½ tsp. salt
¼ tsp. black pepper
2/3 cup olive oil
Shake well before serving.

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