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Weekly Farm Newsletter

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Week of June 25th

*Tentative CSA Menu:

Red Beets
Snow Peas
Garlic Scapes
Red Leaf Lettuce
Mixed Greens
Sugar Snap Peas
Green Beans (Full Share)
Parsley (Full Share)

Beets, beans, and peas. It's that time of year when the farm is just about bursting with variety; giving us plenty of things to keep up with from all the rain and sunshine that is causing so many crops to flourish. Red beets are fresh out of the ground and making their first appearance in the shares this week with their luscious leaves intact. Some beet advice: beets will last in the fridge up to 3 weeks if stored properly. First, remove their edible greens, leaving one-inch long stems attached to the beet root (otherwise the color will bleed when they are cooked) and then trim any dangling roots. Keep both parts of the beet in sealed bags inside the fridge. Beets can be cooked in many different ways; boil, bake, roast, or even raw. To simply boil and enjoy: place them in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice, chop, or leave whole. Cooked beets are also good cold when added to salad. Or you can even peel and slice them raw into a salad like a turnip or radish. Find your way to enjoy this incredibly healthy vegetable that is loaded with vitamin C, folate, and potassium fiber.

A 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. Try mincing a little into every dish you create this week. Pairs incredibly with zucchini, stir-fry peas, green beans, eggs, and meat. Try our traditional Garlic Scape Pesto recipe that is on the back of the newsletter.

Coming Soon: black raspberries, sweet white onions, Asian eggplant, green peppers.

Khaya's Korner
Hi everyone! I don't think all of you know that I work in the packinghouse of Spiral Path. I work morning Monday- Friday from 8 to 12. I decided to take on this job so I could earn a little extra money to but my own phone. I have been working for about 3 weeks now, and I have finally earned enough money to buy it. Plus, this job helps me to learn time management and organizational skills. As for what I do; I help unload, wash, package, and palletize certain fruits/ vegetables for Wegmans. For CSA (you guys) I help wash and pack into boxes, so it can be sent to your pick- up cite. I enjoy my job very much here, and I hope you enjoy yours.
~ Khaya Brownback

Garlic Scape Pesto
1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil, dill, and oregano
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze. Pesto is wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish (makes about 1 cup).

Marinated Beets
2 C beet roots cooked and diced or sliced
½ C Italian Salad Dressing
Place beets in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) To check if done- insert a sharp knife; if done, knife will easily enter to the center of beet. Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice or dice while warm.
Marinate with the salad dressing for 30 minutes, serve immediately or may serve later chilled. Keeps in fridge for about a week. Good addition to salads as well.

Sautéed Beet Greens
1 Tbsp. extra virgin olive oil
1 large bunch beet greens
4 cloves garlic, thinly sliced (about ¼ -inch thick)
1 Tbsp. extra virgin olive oil
Zest of 1 lime, plus juice of ½ a lime
1/8 tsp. honey
Pinch of salt
Rinse beet greens several times in cold water, and then drain on paper towels. Chop greens and stems into 1-inch slices and place into a large bowl, set aside.
Heat a large wok over medium-high until hot. Add oil, beet greens and immediately start to flip over greens in the pan using tongs. As the greens start to wilt, add garlic and toss with tongs several times-— garlic should still be raw but slightly warm. Add lime juice, zest, honey, and salt. Toss. Remove from pan and serve immediately.
This dish cooks very quickly! The finished dish should still be a bit crunchy and look vibrant. Its flavor is best when served warm or at room temperature.

Zucchini Brownies
1 C flour
¾ C whole wheat flour
1/3 C baking Cocoa
½ tsp baking soda
½ tsp salt
2-3 cups zucchini
1 Egg
¾ cup sugar
¾ cup Brown Sugar
½ cup plain yogurt
½ cup oil
1 tsp vanilla
¾ cup semisweet chocolate chips
Combine flours, cocoa, baking soda, and salt in a large bowl. Stir in zucchini.
In a separate bowl, combine eggs, sugars, yogurt, oil, and vanilla with a fork.
Stir into zucchini mixture. Sprinkle chocolate chips on top and bake in a 9x13 pan until a toothpick comes out clean. 35-40 minutes in a 350-degree oven


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