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Weekly Farm Newsletter

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Week of May 16

Your Tentative CSA Share Menu:

Romaine Head
Store in a bag in the fridge with a paper towel to absorb any extra moisture

Spinach
Keep in a bag in the fridge.
Do not wash until using

Tuscan Kale or Collard Greens
Keep in a bag in the fridge

Asparagus (Medium Share Only)
Store in a sealed bag in the veg drawer of the fridge

Spring Onions
Trim roots and tops and store in a bag in the veg drawer

Cilantro
Store in a sealed bag in the fridge

Mixed Greens
Store in the veg drawer of the fridge

Yukon Gold Potatoes
Keep in a cool dark place in the bag provided in a cabinet or under the sink

Our big summer crops like peppers and tomatoes have officially made their way out of the greenhouse as transplants and into the fields to spread their roots. We typically wait for Mother's Day as an annual date to signify that the weather should be warm enough for these crops to safely survive outside during the cold nights that we will most likely experience throughout the end of May. The flower and herb gardens are filling up more every day in preparations for our Open Farm Days this summer. Our strawberry crop is looking good and will be ready in a couple weeks along with our sugar snap and snow peas. Rhubarb is also growing and on its way shortly to (hopefully) time perfectly with the berries. The spring onions are continuing to grow every week and will eventually become the large common onion bulbs around mid-July. Many herbs are starting to double in size weekly as the wet ground has allowed them to flourish. Cilantro is on the menu this week and is a hearty crop surviving well outside amidst the wind gusts. So many herbs on the horizon: parsley, dill, fennel, and more oregano. This week, you are seeing the first harvest of our beloved head lettuce that is all grown outside and loves this cool wet spring weather. Head lettuce peaks in late May and early June and you will surely get a sample of all 3 varieties that we grow: red leaf, green leaf, and romaine.

Cilantro; love it or hate it but there is no in between! They say that the distaste for cilantro is hereditary. Well, on Spiral Path Farm, we love it and use it often like many Asian, Middle Eastern, and Latin American cuisines. Cilantro is the richest herbal source of vitamin K, which is involved in building bone mass and also in treating Alzheimer's disease. You can easily freeze cilantro whole or chopped in an airtight container but do not thaw before using – it will lose its crisp texture.

Yukon Gold Potatoes are the last of our storage potatoes. Their storing abilities are strong and they have been a wonderful filler in your boxes all spring. We are seeing some black spots on the insides of some of the potatoes once they are cut open – simply cut around and discard. There is no way for us to grade this out beforehand!

Khaya's Korner
Hi everyone, and welcome to Khaya's Korner. My name is Khaya and I am 10 years old, 11 in August. My grandma and grandpa: Mike and Terra are the owners of Spiral Path Farm. I am excited because of two things. The first thing is that it's spring, and spring is my favorite season. I love to see all the new life such as breathtaking flowers blooming and pretty greenery emerging from the ground. My favorite day in spring is what my grandma calls "leaf pop-up day". That is the day where all the luscious new leaves appear on trees. It seems as if it happens overnight! The second thing I'm excited about is that my brother, Jonas and I get to have our very own flower garden at the farm. We get to choose the bulbs and then plant them. Right now, we have an assortment of lilies, tulips, and crocuses. Also, we have a rosebush, which will bloom later on in the summer. I am very excited to see all our flowers. It will be very beautiful. Goodbye for now, Khaya Brownback

Rice Salad with Cilantro Vinaigrette by CSA member Jill Fritz
2 cups cooked long grain rice
1 can (15 oz) black beans, rinsed and drained
1 / 2 cup diced sweet red pepper
1 / 2 cup diced sweet yellow pepper
4 and 1/ 2 teaspoons minced fresh cilantro
3 tablespoons olive or vegetable oil
2 tablespoons cider or white wine vinegar
2 tablespoons water
1 teaspoon ground cumin
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.
Yield: 4-6 servings

Tilapia with Cilantro-Walnut Pesto
1- 3 / 4 cups lightly packed fresh cilantro sprigs
1 / 4 cup plus 1 Tbs. extra-virgin olive oil
3 Tbs. toasted chopped walnuts
1 lemon, half squeezed to yield 1- 1 / 2 Tbs. juice, half cut into wedges
1 medium clove garlic
Kosher salt and freshly ground black pepper
4 tilapia or other firm white fish fillets (about 1 lb. total)
2 Tbs. unsalted butter
In a mini food processor or blender, combine the cilantro, 1 / 4 cup of the oil, the walnuts, lemon juice, garlic, 1 / 4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.
Pat the fish dry and season with 1 / 2 tsp. salt and 1 / 4 tsp. pepper.
Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary. Serve the fish with the pesto and lemon wedges.

Collards with Mashed Potatoes
Wash potatoes and cut into small pieces to equal 5-6 C, leave the skins on. Barely cover with water and add 1 T salt, bring to a boil and then simmer till tender, about 20-25 minutes. Drain liquid (save for stock). Add 1 / 4 C butter or garlic butter and about 2 C milk (more or less depending on thickness you enjoy). Mash with a mixer. Prepare greens as potatoes cook. Mince 1 onion. Grate 3 carrots. Chop 3-4 cloves garlic. Sauté these in 1 / 4 C olive oil in large deep skillet. Add salt and pepper generously, stir often. Finely slice and then chop one bunch collard greens. Add to sautéed vegetables. Stir and wilt, over high heat. After 10 minutes, add 1 / 2 C water and cover with lid and allow to steam another 10 minutes. Serve the greens aside the mashed potatoes. Salad or cooked squash make a good addition. May add bacon or sausage to this recipe but it is wonderful alone. Can make cheesy mashed potatoes by adding 1 / 2 C Parmesan (or favorite cheese) at the end of mashing.

Kale Salad
Cook chopped kale in boiling water for 3 to 5 minutes; drain and immerse in ice water for 3 to 5 minutes. Spin dry. Dress with a vinaigrette dressing and add sliced or slivered almonds and grated asiago cheese.

Hearty Portuguese Kale Soup (very rich and hearty) By CSA member Katharine Bennett
1 T. olive oil, 1 / 2 lb. smoked sausage sliced 1 / 2" thick, 1 Qt. chicken broth, 1 med. Onion thinly sliced
3 med sliced potatoes, 1 lg bunch kale shredded or sliced very thin
Salt and fresh ground pepper.
Heat oil in a skillet and sauté the sausage just until the fat is rendered, about 3-5 minutes. Drain on paper towels and reserve. Bring broth to a boil with the onions and potatoes; simmer 10-15 min. until potatoes are very tender. Mash onions and potatoes in the broth with a potato masher or slotted spoon. Add drained sausage slices and the kale. Bring to a boil and then simmer for 3-5 minutes, until kale is tender. Taste for seasoning - add salt and pepper as needed and serve hot.

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